Appropriate for 30 servings
- 453gr bittersweet chocolate, 70% cocoa, chopped
- 235ml heavy cream
- 1/4 teaspoon salt, coarse
- 1/2 teaspoon vanilla extract
- Unsweetened cocoa powder for coating
- Put the chocolate pieces in a heatproof bowl.
- Put the heavy cream in a saucepan and heat until it comes to a simmer.
- Remove the saucepan from the heat, and pour the cream into the heatproof bowl over the chocolate.
- Leave it like that for a few minutes and then whisk until the mixture becomes smooth.
- Whisk in the salt and vanilla extract.
- Put the mixture in the fridge for about 50 minutes (until it resembles the texture of a soft ice cream).
- Line a pan with parchment paper.
- Scoop the mixture in 30 pieces with a melon baller or a spoon and place them on them on the pan with the parchment paper.
- Put the pan in the fridge for about 40 minutes,until the pieces become firm up a bit and take out of the fridge.
- Roll the pieces into balls and coat them with the cocoa powder. Your Bittersweet Chocolate Truffles are ready!
Do you like chocolate truffles?? Have you ever thought if you could pair them with a nice wine? Well, that is probably the most common problem when it comes to chocolate and wine in general. I have a recommendation for the perfect pairing of the two for you today.
But wait! I have a recommendation for the perfect pairing of the two for you today!
You see, I have a special truffles recipe, the Bittersweet Chocolate Truffles recipe which will match completely with a Ruby Port or Vintage Port wine!
As we have talked about it before, there are some rules to follow when it comes to making top wine and food combinations. So why not use them? A wine should be sweeter than the dessert itself so what’s more appropriate than a Port Wine?
Let’s see how those Bittersweet Chocolate Truffles will match with our wine above?The Bittersweet Chocolate Truffles recipe which will match completely with a Ruby Port! Click To Tweet