- ½ pound heavy whipping cream
- 2½ pounds high-quality* chocolate, divided
- Extract of choice to taste (mint, cherry, almond, etc.)†
- Melt 1½ pounds of the chocolate either in a double boiler or a microwave. (If melting in the microwave, heat for 3 minutes at 20–30% power, stir, then repeat until melted. If melting in a double boiler, heat on low and allow the chocolate to melt for 15–20 minutes while mixing. You don’t want to get the chocolate too hot or allow steam from the bottom pot to come out and get into the chocolate, so do not boil the water in the base pot. To make sure that your pots aren’t getting too hot and burning the chocolate, you should be able to touch, but not leave your hand on, the lower pot. You should also be able to touch and comfortably leave your hand on the top pot. It should be just warmer than room temperature.)
- In a medium pot, heat the heavy whipping cream to a gentle simmer, but do not boil it.
- Simmer for about 1–2 minutes until a film forms on the top, and it starts to turn a pale yellow. Don’t cook it too long, otherwise it will curdle, but if you don’t cook it long enough, your truffle will mold.
- Cool the cream slightly. (You can let it sit for a few minutes, or you can add a tablespoon of cold butter to help cool it down, if desired.)
- Once the cream has cooled to almost room temperature, add the melted chocolate.
- Mix until smooth. (It might not look right at first, but just keep mixing.)
- Add flavoring and mix again.
- Place a long sheet of plastic wrap in a shallow casserole dish. (Your sheet should be about twice as long as the dish and hang over the sides.)
- Pour the mix into the casserole dish, then wrap the remaining saran wrap over the top of the mixture. Make sure the mixture is fully contained by the plastic wrap.
- Cool in the fridge for at least 3 hours.
- Once cooled, cut into small squares, then roll each square into a small bowl. (It helps to put cornstarch on your hands to keep things from sticking. I also like to put cornstarch on a cookie sheet and place the rolled balls on the cookie sheet until they are ready to use.)
- Melt the remaining pound of chocolate for dipping, using the same process as above. Once your chocolate has melted, let it cool to about 68°F. Otherwise, it will streak. (To know if your chocolate is ready without using a thermometer, pull out a small amount of chocolate with a fork, then let it to drizzle back into the ball. The drizzled bit should remain on top and not melt back in. At this point, your chocolate is ready to use.)
- Dip each truffle in the chocolate, then place it on a parchment-lined cookie sheet.
- You can add toppings before the chocolate sets, if you would like.
- Cool, and the chocolate will harden.
- Enjoy! Store (unlikely) leftovers in the fridge.
*This works with milk or dark chocolate. Be sure to use high-quality chocolate—preferably designed for chocolate making. Use nothing that contains wax.†Depending on the type of extract you use, you may need more or less. A ½ teaspoon is a good starting place, unless you are using a strong, high-quality extract like we did, in which case, we used 4 drops.
|NUTRITIONAL INFO||PER SERVING|
|Calories||130 (70 from fat)|
|Carbohydrate||16g (2g dietary fiber, 13g sugar)|
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.