Chocolate Truffles - rich, creamy and sinful bites of chocolate.
Ingredients
Truffle inside
1 lb. chocolate
1 cup heavy cream
1 lb. chocolate for dipping - (I use Ghirardelli Couverture most of the time)
1 - 2 tablespoons oil
Instructions
Melt chocolate over a double boiler or in the microwave, add heavy cream. Blend together until it is smooth. Let cool to room temperature. Beat it with a whip until it begins to lighten in color. Let set on the counter overnight before making the truffles.
Roll into about 1 inch size balls. Place on parchment until ready to dip.
Melt chocolate in a double boiler. Be very careful to keep the water around 110 degrees. Do not let any water get into the chocolate or it will seize and become unusable. Add a tablespoon of the oil, if not quite fluid enough for dipping add additional oil.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2013/04/29/chocolate-truffles/