Chocolate Cream Truffles
Everyone loves truffles! Made with a dark chocolate ganache, as well as cream and fresh Cows Creamery Butter, these are quick to prepare, yet elegant and refined. Your guests will find them irresistible!
Yields 36 truffles
14 oz (394 g) semisweet or dark chocolate
3/4 cup (175 ml) 35% Cream
2 tbsp (25 ml) Cows Creamery unsalted Butter
Sifted cocoa powder, icing sugar.
Chop chocolate. Combine cream and butter in a small saucepan; bring to a boil over medium heat. Remove cream from heat; add chocolate, stirring until chocolate is melted and smooth.
Cover the mixture and refrigerate for 2 to 3 hours or until firm enough to handle.
Using your fingers, a small melon ball scoop or spoon, shape into small balls. Roll the balls in the cocoa or icing sugar then place on parchment lined baking sheet or tray; cover and refrigerate until firm.
Truffles can be refrigerated for a couple of weeks or frozen for a couple of months.