CHOCOLATE TRUFFLES
The easiest and yummiest way to enjoy dark chocolate in the form of Chocolate Truffles stuffed with pomegranate. So creamy with every bite.
Ingredients
- 200 g dark chocolate
- 30 g milk chocolate
- ½ cup whipping or double cream
- 1 tsp vanilla extract
- ½ cup pomegranate arils
- some butter for greasing
- ⅓ -½ cup unsweetened cocoa
Instructions
- Grate or chop chocolate into small pieces. Using a serrated knife makes the task of chopping easier.
- Gently heat cream in a heavy bottomed saucepan over low heat.
- Don't allow it to boil. As soon as you see tiny bubbles delveloping on the sides, take the pan off the heat.
- Add grated or chopped chocolate and vanilla extract.
- Mix well till the chocolate melts completely.
- The mixture should appear smooth and shiny.
- Pour the ganache into a shallow tray and allow it to cool down in the fridge for 30-45 minutes.
- Lightly grease your hands with butter.
- Scoop about a tablespoonful of the ganache and roll it into a ball using your palms.
- Make a depression in the middle like a small cup.
- Add about one teaspoon of the pomegranate arils.
- Bring the edges together and close. Roll.
- Place the rolled ganache on a lightly greased tray.
- Repeat with the remaining ganache and pomegranate arils.
- Let the chocolate truffles chill again for 10-15 minutes.
- Roll each truffle in cocoa powder.
- Store in an airtight container till required. They taste best when chilled.
Notes
- Use chopped nuts, sprinkles, or coat with melted chocolate.
- If you replace the entire amount of dark chocolate with milk chocolate, then use less cream. Otherwise the ganache will not set.
- Do not use chocolate chips, use chocolate bars.
- Add flavour of your choice like rum, orange zest, strawberry, mint extract, etc.
- Low fat cream will not give nice creamy truffles.
- If the ganache does not roll easily then allow the mixture to chill for 30 more minutes.
- Don't roll the truffles too much as the heat from your hands will make them melt.