Chocolate Truffles with Hard shell
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 50
Ingredients
Chocolate Ganache:12 oz of chocolate morsels8 oz of Heavy CreamHard Shell:2 tbls of coconut oil8 oz of chocolate morsels
Place 12 ounces of chocolate in a bowl.
Heat the heavy cream in a saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to stand for 5 minutes, then stir until smooth (now you have ganache). Refrigerate the ganache for 1 hour until firm but not hard.
Line a baking sheet with parchment paper. Using a mellon baller size of ganache for each truffle, portion 50 truffles, evenly space onto the parchment lined baking sheet. Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles). When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds.
Making Hard Shell:
Melt the remaining 8 oz of chocolate in a double boiler with 2tbls of coconut oil. Dip the truffles into the mix and place back on baking sheet. Place back into fridge until chocolate shell has hardened. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.
Serving Size: Makes 50 1.25 inch balls
Number of Servings: 50
Recipe submitted by SparkPeople user KINDRAPUP.
Heat the heavy cream in a saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to stand for 5 minutes, then stir until smooth (now you have ganache). Refrigerate the ganache for 1 hour until firm but not hard.
Line a baking sheet with parchment paper. Using a mellon baller size of ganache for each truffle, portion 50 truffles, evenly space onto the parchment lined baking sheet. Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles). When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds.
Making Hard Shell:
Melt the remaining 8 oz of chocolate in a double boiler with 2tbls of coconut oil. Dip the truffles into the mix and place back on baking sheet. Place back into fridge until chocolate shell has hardened. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.
Serving Size: Makes 50 1.25 inch balls
Number of Servings: 50
Recipe submitted by SparkPeople user KINDRAPUP.
Nutritional Info Amount Per Serving
- Calories: 77.1
- Total Fat: 5.5 g
- Cholesterol: 9.7 mg
- Sodium: 5.0 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 0.0 g
- Protein: 0.5 g
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