Easy Dusted Milk Chocolate Truffles
These are easy truffles to make. The key is to find the best chocolate you can afford.
Servings 30 servings
Calories 42kcal
Ingredients
- 4 ounces heavy cream
- 10 ounces pure milk chocolate broken/chopped into small pieces.
- 2 tbsp. kirsch or other liqueur
- 1 tbsp. icing sugar makes the chocolate easier to work with
- 3 tbsp quality cocoa powder i.e. Dutch
Instructions
Make the Ganache
- Heat the cream in a double boiler (or metal bowl on top of a pot with water) to boiling, and remove from the stove
- Add the chopped chocolate and liqueur and mix well. Let set up over night in the fridge. I let the chocolate cool to room temperature and transfer into a thick "Ziploc" bag to take up less room and less waste when you work with it again
Roll out the Truffles
- When the chocolate has set, dust a cool clean surface and your hands with icing sugar, and roll the chocolate into a long log, an inch thick.
- Using a knife, cut the log into 1 -1.5 inch sections. This helps keep your truffles all the same size.
- Pick up each little nugget and roll between your hands into a ball shape. Use icing sugar to keep your hands from melting the chocolate.
- Place each ball on a lined baking sheet to prevent the chocolate from sticking, or go right to the next step.
Finish the Truffles
- To finish these truffles, drop the balls into a shallow bowl of cocoa powder and roll to cover.
- Use a fork to shake off the excess powder.
- Plate and serve.
Nutrition
Serving: 20g | Calories: 42kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 3mg | Potassium: 10mg | Fiber: 1g | Sugar: 3g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg