Total Time: 3 hours 35 mins | Yield: 36 Truffles | Level: Easy
Ingredients:
- 8 ½ ounces dark chocolate chopped
- ¼ cup cream
- 2 teaspoons Olive~Me & Co.’s Chocolate or Chocolate Raspberry Balsamic
- ½ cup cocoa powder
Directions:
- Melt the chocolate and cream in a double boiler over hot but not simmering water.
- Place melted chocolate in a small bowl.
- Stir in Olive~Me & Co.’s Chocolate or Chocolate Raspberry Balsamic.
- Cool the chocolate in the refrigerator for 1 hour.
- Remove from refrigerator and let sit at room temperature for 2 hours until firm but moldable.
- Use a teaspoon to scoop out the chocolate.
- Use your fingertips to shape into balls about the size of a cherry.
- Set the chocolate balls on a parchment-lined tray.
- Place the cocoa powder in a small shallow dish.
- Place 6 truffles at a time in the cocoa powder and roll them around to coat.
- Return the coated truffles to the baking sheet.
- Continue with all the remaining truffles.
- Place the truffles in a serving dish or airtight package.
Enjoy!
