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Yummy Dessert! Chef Chris’ Chocolate Truffles

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  • Heavy Cream
  • Chocolate (High Cocoa Content Chocolate - 60-70% is recommended)
  • Cocoa Powder

There are only three ingredients – so ratio is key! Make as many truffles as you need by adjusting the amount of cream and chocolate used.

Ratio: 1 part heavy cream to 1 ½ parts chocolate


  1. Chop chocolate and place it in the bowl of a food processor. Heat the cream in a saucepan to a gentle simmer. Pour the cream over the chocolate, place the lid on the processor and blend until smooth.
    Note: You can prepare the chocolate without a food processor. Place chocolate in a glass bowl, heat the cream and pour it over the chocolate. Allow it to sit for 1-2 minutes and whisk chocolate until there are no lumps and the heavy cream is completely incorporated.
  2. Allow the chocolate mixture to cool on the counter overnight. You will notice the consistency has changed and the mixture has become much thicker.
  3. Add to a plastic pastry bag or Ziploc bag and trim the tip to create a hole.
  4. Pipe chocolate into small mounds onto a parchment paper-lined baking sheet.
  5. Refrigerate for 15-20 minutes or until truffles are firm.
  6. Take a mound and roll it between the palms of your hand to shape the truffles, rolling each of them in the cocoa powder once they have been shaped.
Posted in: December 2011FeaturedFood
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