Dark and rich, these truffles are perfect for any holiday party.
Ghirardelli® Dark Chocolate Truffles
YIELD:Makes 30 truffles
- 1 3/4 cups 60% Cacao Bittersweet Chocolate Chips
- 1/3 cup Unsweetened Cocoa
- 1/3 cup heavy whipping cream
- 6 tablespoons unsalted butter, cut into small pieces
In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from theheat and pour into a shallow bowl.
Cool, cover, and refrigerate the mixture until firm, at least 2 hours. Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the cocoa. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.
The Unsweetened Cocoa can be replaced with 3/4 cup of chopped almonds or pecans.