- Prep Time
- 5 mins
- Total Time
- 2 h 25 m
- Makes
- 36 small truffles
Ingredients
- 1/2 cup
- 35% whipping cream
- 125 mL
- 1 tbsp
- sugar
- 15 mL
- pinch salt
- 10 oz
- Semi-Sweet Chocolate Chips & Chunks
- 284 g
- 1 cup
- cocoa powder
- 250 mL
Method
Step 1
Combine cream, sugar and salt in a saucepan over low heat. When bubbles form around the edges of pan, turn off the heat. Don’t boil. Let steep for 5 min.
Step 2
Stir in chocolate chips until melted and smooth. Transfer chocolate mixture to a clean container, cover and refrigerate until firm (approx. 2 hours).
Step 3
Sift cocoa powder onto a plate. Using cool hands, gloves or a melon baller, shape chocolate mixture into small balls and roll in cocoa to coat. Transfer to a parchment paper-lined baking tray and refrigerate until firm. Store in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 2 months.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 truffle)
- Calories:
- 60
- Fat:
- 3 g
- Saturated Fat:
- 2 g
- Carbs:
- 6 g
- Fibre:
- 1 g
- Cholesterol:
- 5 mg
- Protein:
- 1 g
- Sodium:
- 10 mg
