Passionate about chocolate? Try this sweet and sexy truffle recipe by Annie Sibonney.
In a bowl, slowly pour the melted chocolate into the whipped cream, while gently folding, to incorporate the chocolate until the mixture is all one homogenous color.
Put the shaved chocolate in a shallow tray to get ready for dredging. Drop 1 tablespoon of the whipped cream-chocolate mixture into the shaved chocolate and coat in the chocolate shavings. Once it is lightly coated, gently roll between your hands to shape the truffle into a ball. Set aside and repeat until all of the truffles have been rolled.
Refrigerate the chocolate truffles for a minimum of 4-6 hours before serving. The truffles can also be stored and served direct from the freezer for a surprising and decadent treat.
Makes 20 truffles.
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