Brazil Nut Free Double Dark Chocolate Truffles
Total time2 hr 30 min
Prep time20 min
Cook time10 min
4.8(29)
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Learn more →Ingredients
24 servings
For the ganache
- 8 oz dark chocolate (60–70% cacao), finely chopped
- ½ cup heavy cream
- 2 tbsp unsalted butter, cut into small pieces, at room temperature
- 1 tbsp brandy or dark rum (optional)
For coating
- ½ cup unsweetened cocoa powder, for rolling
- ½ cup finely chopped toasted nuts (such as hazelnuts or almonds), for rolling (optional)
Instructions
- 1
Place the finely chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer and small bubbles appear 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 gently from the center outward until the mixture is completely smooth and glossy with no streaks of unmelted chocolate.
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