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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Truffles Recipe

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This recipe for Chocolate Truffles is from Jodie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Imperfect Foods 85% dark chocolate discs, finely chopped
⅔ cup heavy cream
½ tsp vanilla extract
½ cup Imperfect Foods Cocoa Powder
Directions:
Directions:
1. Place chocolate in a heat-proof bowl and set aside.

2. Heat heavy cream on the stove until it’s simmering. Remove from heat.

3. Pour hot heavy cream evenly over chocolate. Add vanilla extract and stir until chocolate is completely melted. Place a piece of plastic wrap directly on the surface and chill for 1-2 hours.

4. Form 1-inch balls out of the chocolate mixture. Roll balls in cocoa powder.

5. Cover and store your chocolate truffles at room temperature for 3-4 days or in the refrigerator for up to two weeks.
Number Of Servings:
Number Of Servings:
4

 

 

 

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