Pescatarian Classic Chocolate Truffles
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Learn more →Ingredients
24 servings
For the ganache
- 8 oz bittersweet chocolate (60–70% cacao), finely chopped
- ½ cup heavy cream
- 2 tbsp unsalted butter, cut into small pieces, at room temperature
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
For coating
- ½ cup unsweetened cocoa powder, for rolling
- 4 oz bittersweet chocolate, finely chopped, for rolling (optional)
- ½ cup toasted nuts (hazelnuts, almonds, or pistachios), finely chopped, for rolling (optional)
Instructions
- 1
Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer and small bubbles form around the edges — do not let it boil.
- 2
Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes. Whisk from the center outward in small, tight circles, gradually widening, until the ganache is completely smooth and glossy with no streaks.
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