- 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
- 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.
- Allow the chocolate mixture to cool on the counter overnight. You will notice the consistency has changed and the mixture has become much thicker.
- Add to a plastic pastry bag or Ziploc bag and trim the tip to create a hole.
- Pipe chocolate into small mounds onto a parchment paper-lined baking sheet.
- Refrigerate for 15-20 minutes or until truffles are firm.
- 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.