Chocolate truffles are the perfect treats for the Holidays! It is easy to make and, if well done, delicious!
Here is a simple recipe!
For 24 truffles:
- 0.5 lb (250 g) of dark chocolate semi-sweet
- 0.25 lb (125g) of unsalted butter
- a packet of vanilla sugar
- 0.2 lb (100 g) of confectioner sugar
- 2 yolks
- cocoa powder and shredded coconut for the decoration
Melt the chocolate (cut in small pieces) in a double boiler (see below). Incorporate little by little the butter. Once the butter is fully melted and well incorporated to the chocolate, remove the bowl from the stove.
Add the sugar, vanilla sugar and yolks. Stir until completely integrated with the chocolate.
Put the bowl in the fridge for one hour.
After an hour, remove the bowl from the fridge. With your hands (be prepared for a weird texture!), make little balls of chocolate. Once formed, dip them in the cocoa powder or in the shredded coconut. Once all the truffles are formed, put them back in the refrigerator for 2 to 3 hours so they become hard. Et voila!
Double boiler: also called "bain marie", this technic prevents from burning ingredients and is used to make delicate sauces or melt chocolate. It consists in putting a bowl (where the ingredients will go) in a pot of water brought to a boil.
