- Yield 24 pieces
- Prep 20 mins
- Cook 5 mins
Rich. Chocolatey. Impressive. If you've never made your own truffles, start with this recipe.
- 12 ounces semisweet chocolate, chopped into 1/4-inch pieces
- 1 tablespoon orange extract
- 1 tablespoon vanilla extract
- 2/3 cup heavy cream
- 2 tablespoons unsweetened cocoa, sifted
- Place unsweetened chocolate and the extracts in a 4-quart bowl.
- Heat heavy cream in a heavy saucepan over medium heat and bring to a boil. Carefully pour over chocolate. Let sit 5 minutes, then stir until smooth.
- Refrigerate until firm but not hard, 30 to 45 minutes.
- Line a baking sheet with parchment paper; divide chocolate mixture into 24 tablespoon-size truffles and place in the refrigerator 15 minutes.
- When truffles are firm enough to handle, remove from the refrigerator and roll each quickly in palms, in a gentle circular motion, using just enough pressure to form smooth rounds. Lightly dust with cocoa powder, shaking off any excess.
- Store truffles in a tightly sealed plastic container in the refrigerator. Remove from refrigerator about 1 hour before serving.
Recipe from the High Cotton Cooking School, Natchez, Miss.