200 g of bitter chocolate;
150 ml of heavy cream;
Cocoa powder or powdered chocolate;
1 tablespoon of vanilla extract
200 g of bitter chocolate;
150 ml of heavy cream;
Cocoa powder or powdered chocolate;
1 tablespoon of vanilla extract
In a double boiler, combine the heavy cream and vanilla extract
Heat over low heat, stirring constantly, until the chocolate begins to melt and then remove from heat
Stir occasionally, allowing the mixture to cool slightly
If using cocoa powder or powdered chocolate, stir in as needed to achieve desired consistency
Refrigerate for at least an hour to allow the mixture to set
If preparing ahead of time, refrigerate overnight and re-stir before forming truffles
Form truffles by rolling small portions of the mixture between your hands
Coat each truffle in cocoa powder or powdered chocolate and place in decorative molds
Serve chilled and enjoy!
