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This guest post is courtesy of 1785 Inn & Restaurant.
1785 INN & RESTAURANT CHOCOLATE TRUFFLES
Photo credit: 1785 INN
- 1 pound bittersweet chocolate chips (we prefer rich Belgium chocolate such as Callebaut 60-40)
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- (optional flavorings include almond, rum, or Grand Marnier)
- toasted coconut flakes for topping
Place the chocolate and vanilla in a mixing bowl.
Place cream in a saucepan and heat until barely boiling.
Remove cream from heat and pour over the chocolate.
Whisk mixture slowly until it is smooth and becomes a rich thick chocolate mixture known as a ganache.
Pour ganache onto cookie sheet and let it sit at room temperature until cool and set. Take a tablespoon of this mixture and roll into a round ball approximately 1 inch in diameter (repeat until mixture is used up).
Roll the balls in toasted coconut flakes to coat (alternatively, we also enjoy them rolled in cocoa powder or any chopped nuts, especially pistachios).
Yields approximately 70 truffles.