Ingredients
The following ingredients have 4 Servings
- 10 ounces Ghirardelli 60% bittersweet chocolate bar (do not use chocolate chips, chopped fine)
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup
- 3 tablespoons Madeira
- 1/2 cup Ghirardelli sweet ground cocoa and/or finely chopped toasted nuts for coating truffles
Instruction
- Place bittersweet chocolate and butter in a medium glass mixing bowl. Microwave for 30 seconds then stir. Microwave for another 30 seconds then stir.
- Heat heavy cream and corn syrup in a small saucepan over medium heat until just simmering. Pour mixture over melted chocolate and let stand for 2 minutes.
- Use a rubber spatula to stir gently until all chocolate is melted and mixture is smooth and creamy. Be careful to not incorporate air into the mixture by stirring too fast.
- Add Madeira and gently stir to combine. Pour mixture into an 8- X 8-inch glass baking dish and chill for 1 hour.
- Use a melon baller to scoop chocolate onto a sheet pan lined with parchment paper. Chill for 30 minutes.
- Shape scooped chocolate into balls by rolling between the palms of your hands. Wearing latex or vinyl gloves in this process recommended. Roll balls quickly to keep from melting.
- Wipe chocolate from your hands or gloves if there is residual chocolate on your hands and the balls slip around while rolling.
- Place sweet ground cocoa and/or nuts into a dish or bowl (separate dishes or bowls if using both).
- Place rolled truffles, one at a time, into the dish with either ground cocoa or nuts. Move the truffle around to coat.
- Place coated truffles in an airtight container and chill.
- Set out truffles for about 30 minutes to bring to room temperature prior to serving.
- The truffles coated in ground cocoa may soak in the cocoa. If so, you can re-coat with additional ground cocoa.
