Chocolate Truffel : Confections
Chocolate truffels are soft chocolate balls. This recipe makes about 24.
Ingredients
8oz (227g) bittersweet/plain chocolate (chopped into small pieces)
6 tablespoons (likely Imperial ones: 108 mL, 7.2 US tablespoons, or 2 teaspoons shy of 1/4 cup) double cream (48% fat)
cocoa powder
In the USA, try using 2 tablespoons unsalted butter with 5 and 1/3 tablespoons heavy cream.
Procedure
Put the chocolate in a bowl set over a pot of hot water. (a double boiler)
Heat until melted and smooth, stiring occasionaly.
Remove from the pot of hot water.
Add the cream and stir well.
Leave to cool.
Cover and refigerate for 35 minutes or until the mixture is just firm enough to hold its shape.
Sift a layer of cocoa powder onto a plate.
Take a heaped teaspoonful of the chocolate mixture and shape it into a ball.
Roll in the cocoa powder to coat all over in an even layer. Shake of the excess and set on a tray.
Continue shaping and coating the remaining truffels and set on a tray not touching each other.
Cover and refrigerate. Remove 15 minutes before serving.