Perfect Chocolate Truffles
Equipment
- 8″ x 8″ baking pan
- aluminum foil
- 2-quart saucepan
- mixing bowl
- whisk,
- strainer
- Cutting board
- Parchment paper-lined baking sheet
Ingredients
- 1 lb. semisweet chocolate coarsely chopped
- 10 tbsp. unsalted butter cubed
- ⅛ tsp. salt
- 2 egg yolks at room temperature
- ⅓ cup Dutch-process cocoa powder
Instructions
Prepare the Pan:
- Line an 8″ x 8″ baking pan with foil and set aside.
Melt Chocolate:
- In a 2-quart saucepan over low heat, melt the coarsely chopped chocolate, cubed butter, and salt, stirring frequently until smooth, about 8 to 10 minutes.
- Transfer the mixture to a food processor and set aside.
Prepare Egg Yolk Mixture:
- Place the egg yolks in a mixing bowl.
- While whisking constantly, slowly pour in ½ cup boiling water.
- Strain the egg yolk mixture and add it to the chocolate mixture in the food processor.
- Puree until smooth.
Chill Mixture:
- Spread the chocolate mixture evenly into the prepared baking pan.
- Chill in the refrigerator until firm, about 1 hour.
Form Truffles:
- Place the Dutch-process cocoa powder in a bowl.
- Invert the firm chocolate block onto a cutting board and discard the foil.
- Cut the chocolate into 1-inch squares.
- Toss the chocolate squares in the cocoa powder until coated.
- Arrange the coated truffles in a single layer on a parchment paper-lined baking sheet and chill until set, about 10 to 15 minutes.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair these truffles with a rich, full-bodied red wine like a Cabernet Sauvignon or a Port to enhance the deep chocolate flavors.Nutritional Information
Calories: 70 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 5 g | Fiber: 1 g | Sugar: 4 g | Salt: 5 mg
