- Prep Time:
- Cook Time:
- Ready Time:
1 hour, 20 min
- 8 ounces good 70 percent chocolate chopped
- ½ cup heavy cream
- 1 tablespoon pure vanilla extract
- ½ cup Dutch process cocoa, sifted for the garnish
Heat the cream until just about to boil and pour on top of the chocolate in a bowl and make sure you have the chocolate covered in the cream wait a few minutes and then mix until the chocolate is melted.
Add in the vanilla.
Cover the bowl and refrigerate it until the mixture, called ganache has a firm consistency this should take a few hours.
After the chocolate mixture has a firm consistency, take a melon scoop or spoon and form balls. Roll the balls in the cocoa. Put the truffles in an appropriate container and chill until ready to eat.
Easy stuff and will blow your guest out of the water. Give it a try and if you want to go inexpensive practice with some chocolate chips before you get the Peruvian chocolate.