What better way to savor the taste of dark chocolate than making “Old World” Dark Chocolate Truffles?
I named these “Old World” because it’s reminds me of the truffles you would see in Europe, with their irregular and petite shapes dusted with a robust and velvety cocoa powder.
A far cry from the truffles you see in Sees Candies. Try making truffles at home for a sophisticated dessert that will surely satisfy your darkest of chocolate cravings…
"Old World" Dark Chocolate Truffles
Servings 6 people
Ingredients
- 16 ounces dark chocolate 72% or greater
- 2 tbsp butter pastured
- 1 1/3 cup heavy cream pastured
- 1 tsp Fleur del sel (salt)
- 1 tbsp vanilla
- 1 cup dark cocoa powder
Instructions
- Fill a small pot of water 3/4 full or so. Find a glass bowl that will sit comfortably on top, with about 1" room between the bowl and level of water.
- Turn heat up to medium low.
- Pour chocolate into bowl and stir until fully melted, without lumps.
- While chocolate is melting, heat heavy cream and butter on a low simmer in another pot. Stir occasionally.
- Just before the cream and butter mixture is about to heat to a simmer and is warm enough to see a slight steam, remove from heat.
- Pour melted chocolate into the warm cream mixture and stir.
- Note that this will not be as elegant as you would think when mixing. It will not look particularly pretty or seem to combine nicely. Never fear!
- Put a lid on the pot and let it stand for about 10 minutes.
- Add in the vanilla and salt and stir in again. You will notice the ingredients will blend "better", but will still have persistent liquid at the top. Stir to blend ingredients as best you can for a few minutes.
- Place pot with lid (on a pot holder, if the base is still warm) in the refrigerator for at least three hours. I like to make this recipe in advance and will make it in the evening, for it to cool overnight.
- After the first hour, give the mixture a mix again. Place the lid back on and chill for the remaining time.
- Once the mixture has chilled, remove from the refrigerator. Set out parchment paper or a workspace where you can pour out cocoa powder onto your surface.
- Take a spoon and remove any hardened fat that may have come to the surface and discard.
- Now time to get a little dirty! With clean hands, pour cocoa powder onto your work surface evenly.
- Scoop small (about 1/2" diameter) amounts and roll into small balls. Try not to make the balls perfectly spherical and instead irregular shaped.
- Roll truffles around in the loose cocoa powder to coat evenly and set on a plate to the side. Continue to do so until all of the mixture is used. You may need more cocoa powder, depending on how heavy coat your truffles. These can be stored in the refrigerator until you are ready to serve or enjoy immediately!
Want Other Lectin-Free Chocolate Dessert Recipes?
Dark Chocolate Covered Strawberries
Vegan & Dairy-Free Dark Chocolate Pudding With Whipped Cream
Dark Chocolate Bark With Dark Cherries, Apricots, & Pistachios
