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Butter Truffles

Deel op Facebook Print Recipe

Ingredients

  • ⅔ cup 150 ml Heavy cream
  • ¼ cup 60g Granulated sugar Dash of salt
  • 2 tsp 10g Vanilla sugar
  • 9 oz 200g Dark couverture chocolate, chopped
  • 9 oz 250g Milk couverture chocolate, chopped
  • 2 sticks plus I½ tbsp 250g Butter
  • About 5 oz 150g Dark couverture chocolate for dipping
  • Cocoa powder to coat

Instructions

  • Boil the heavy cream with sugar, salt, and vanilla sugar and stir in the chopped up chocolate.
  • Remove from heat and let cool.
  • Cream the butter and slowly stir into the chocolate.
  • Line a baking sheet with parchment paper.
  • Using a piping bag fitted with a round nozzle, make balls on the paper.
  • Chill and let harden.
  • Before glazing, let them sit at room temperature for a short time.
  • Melt the dark chocolate, let cool, dip the truffles using a fork, and let excess drip off.
  • Roll in cocoa powder and shake off excess.
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Course; Dessert