- 8 ounces (225g) dark chocolate, finely chopped
- 1/2 cup (120ml) heavy cream
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- Cocoa powder or powdered sugar for coating (optional)
1. Place the chopped dark chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat.
3. Pour the hot cream over the chopped chocolate. Let it sit for a minute to allow the chocolate to soften.
4. Stir the mixture gently until the chocolate is completely melted and smooth.
5. Add the softened butter and vanilla extract to the chocolate mixture. Stir until well combined and smooth.
6. Cover the bowl and refrigerate the mixture for at least 2 hours, or until it firms up.
7. Once the mixture has hardened, use a spoon or a small cookie scoop to portion out small amounts of the chocolate mixture.
8. Roll each portion into a ball between your hands to form truffles.
9. Optional: Roll the truffles in cocoa powder or powdered sugar for coating, if desired.
10. Place the truffles on a baking sheet lined with parchment paper and refrigerate for another 30 minutes to set.
11. Serve the chocolate truffles chilled or at room temperature.
Nutritional Information (per serving, based on approximately 20 truffles):
- Calories: 70
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 2mg
- Total Carbohydrate: 5g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 1g
These chocolate truffles pair well with a medium to dark roast coffee that exhibits rich and complex flavors. A smooth and full-bodied coffee with notes of dark chocolate, caramel, or nuttiness would complement the truffles nicely. Consider a single-origin coffee from regions like Colombia, Brazil, or Ethiopia for a delightful pairing experience.
Enjoy creating and savoring these homemade chocolate truffles alongside a cup of your favorite specialty coffee!