Thursday, July 31, 2014

Chocolate Truffle


Heavy Cream - 11/2 cups
Bittersweet /Semisweet Chocolate Chips - 10 oz (283.5 grams)
Vanilla Essence - 1/2 teaspoon
Cocoa Powder - 1/2 cup
Cinnamon Powder - 1 teaspoon

Wax Paper and a Tray


  1. Take Chocolate chips in a bowl (preferably a glass or porcelain bowl as it holds temperature better)
  2. In a pan, take heavy cream and bring it to simmer.When small bubbles appear on the sides the cream is about to rise, turn off the heat and pour it on chocolate chips.
  3. Using a spatula, mix the chocolate chips and cream.
  4. Add vanilla essence.
  5. Mix well until it becomes smooth and creamy. Ganache is now ready.
  6. Transfer the mixture into a metal bowl and refrigerate overnight or atleast for 5-6 hours. Make sure the bowl is covered while refrigerating.
  7. Take the bowl from the refrigerator, scoop out small portions of the hardened mixture and turn into balls. Place the balls in a tray lined with wax paper. This step is a little messy as the chocolate tends to melt in your palms.So you need to be quick. If the mixture in the bowl starts melting, you might need to refrigerate until it hardens again. So be really quick to finish up the mixture.
  8. Once all the mixture is used up to make the balls, refrigerate the balls in the tray for 2-3 hours.
  9. In a bowl, mix together cocoa powder and cinnamon powder.
  10. Roll each chocolate ball, one by one, in the cocoa powder mixture to cover it all over.
  11. Serve. If you want to store, store in air tight container. If the temperature is hot, you might need to refrigerate to avoid them from melting or the cocoa mixture getting absorbed by the chocolate inside.
  12. If you need to store them for over a week, you might want to place them in the freezer.


  1.  I used bittersweet chocolate chips. Use semi-sweet chocolate chips if you prefer them really sweet.


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