Chocolate Truffles 4 Ways recipe
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Ingredients
- ⅔ cup heavy cream 1 (4 ounce) bar semisweet chocolate, finely chopped 1 (4 ounce) bar bittersweet chocolate, finely chopped 1 tablespoon unsalted butter, softened ½ teaspoon vanilla extract ⅛ teaspoon fine sea salt 1 (0.81 ounce) package freeze-dried strawberries 10 starlight hard peppermint candies ¼ cup unsweetened cocoa powder ¼ cup powdered peanut butter (such as PB2®)
Nutrition Info
- 185.9 caloriescarbohydrate: 18 gcholesterol: 21.1 mgfat: 12.5 gfiber: 2.2 gprotein: 2.6 gsaturatedFat: 7.5 gservingSize: -sodium: 37.7 mgsugar: 11.7 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Truffles 4 Ways
Directions
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Heat cream in a small saucepan over medium until steaming, about 5 minutes.
Meanwhile, combine semisweet and bittersweet chocolate with butter in a medium bowl. Pour hot cream over chocolate and let stand for 1 minute. Stir until melted and smooth. Stir in vanilla and salt. Pour into a shallow dish, such as a pie plate, cover, and refrigerate until ganache is scoopable, about 30 minutes.
Place strawberries in a mini food processor and pulse until finely chopped but not powdered, about eight 1-second pulses. Place in a small bowl.
Place mints in a zip-top bag and whack with a mallet about 5 times until coarsely crushed. Transfer to a separate small bowl. Place cocoa powder and powdered peanut butter in small bowls.
Scoop tablespoonfuls of ganache and roll into balls, your hands will warm up the ganache if it got too firm. Place on a parchment-lined plate.
Roll 3 truffles in each coating, pressing to adhere. Chill until ready to serve.