Chocolate Frangelico Truffles
The ultimate indulgence for chocolate lovers! These Chocolate Frangelico Truffles are rich, creamy, and bursting with flavor, making them the perfect treat for any occasion. Easy to make and even easier to enjoy, you'll want to whip up a batch tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Saucepan
- Whisk
- Large Pot
Ingredients
- 8 ounces semisweet chocolate chopped
- ½ cup heavy cream
- 1 tablespoon Frangelico
Instructions
- To make the ganache, place chopped semisweet chocolate in a heatproof bowl.
- Heat heavy cream in the microwave until hot and almost boiling. Add Frangelico and mix to combine.
- Pour hot cream over the chocolate and let sit for a few minutes. Whisk until smooth.
- Let cool at room temperature, then refrigerate for 2 hours.
- Scoop rounds onto a parchment-lined cookie sheet. Chill until tempered chocolate is ready.
- To temper chocolate, place about ⅔ of the chocolate in a heatproof bowl. Set aside ⅓ of the chocolate pieces.
- Place bowl over a saucepan of simmering water. Using a rubber spatula, gently stir the chocolate so that it melts evenly.
- Once it’s melted, keep an eye on the thermometer, as soon as it reaches 45°C /113°Fremove from heat.
- Add small amounts of the remaining ⅓ un-melted chocolate (seeds) and stir in to melt.
- Continue to add small additions of chocolate until you’ve brought the chocolate down to 27°C/80.6°F.
- Put it back on the double boiler and bring the temperature back up until it reaches its working temperature of the chocolate.
- Dip your truffle balls into the tempered chocolate and place them on a parchment-lined sheet until the coating hardens.
Notes
Store truffles in an airtight container in the refrigerator to keep them fresh. They can last up to two weeks, but trust me—they'll be gone before you know it!