Chocolate!! – This is just enough to make my heart want more!! The word itself has so much power, that nothing more needs to be added.
And chocolate truffle – its like a true bliss, like heaven! Haha 😉
That’s how crazy I am about chocolate and anything related to it. So, one day I finally decided that I’m going to learn the art of making Chocolate truffles from one of my very close friends here at Stanford. And to my surprise, it was by far any of the easiest and yummiest recipes I’ve ever had. Trust me!! – Don’t believe it? Then see it for yourself.
Let’s get started!
- Unsweetened baking chocolate bar – 4 oz
- Dark chocolate (Ghirardelli/ Nestle or any kind) – 8 oz
- Condensed milk – 14 oz
- Unsalted butter – 1 stick or 8 tbsp
- Cocoa powder – for garnishing
- Cointreau(orange) liqueur, Chambord (Black raspberry)Liqueur – 2 tbsp (optional, can be totally avoided)
- In a deep bottomed pan, melt butter. Do not over heat the butter. As soon as it starts melting, switch off the stove.
- Add both the chocolate bars and mix well.
- Add condensed milk to the above mixture.
- Pour into a bowl and stir vigorously until smooth.
- Mix until all the ingredients are incorporated well and the consistency turns thick.
- Add any liqueur of your choice at this point. This step is totally optional.
- Remember : it should not be a pouring consistency. But not too thick either.
- Let it freeze atleast for an hour, to the point you can scoop it.
- After an hour, take the bowl out from the freezer.
- Scoop out one tbsp of the mix and make small balls by pressing it between your palms.
- Continue till you finish all the truffle balls.
- Roll in cocoa powder or even finely chopped nuts of your choice.
- Tada!! – Chocolate truffle balls are now all ready to be eaten 🙂