Chocolate truffles are a rich and elegant dessert, usually made with dark chocolate and cream, with various flavorings. Essentially, a sweet little ball of Ganache. You can coat them in dark cocoa powder, icing sugar, tempered chocolate or various toasted nuts. Cocoa powder is the traditional coating, though. The taste of the truffles depends highly on the type and quality of chocolate you use, so make sure you use a good quality chocolate. These also make excellent edible little gifts.
200 grams extra dark chocolate
200 ml heavy cream
50 grams instant chocolate pudding powder
3 tablespoons cognac
4 tablespoons unsweetened cocoa powder
Break up or chop up the chocolate and put it in a large bowl. Heat up the heavy cream and bring it almost to a boil, then remove it from heat and pour it over the chocolate. Let it stand for a few minutes, then mix with a wooden spoon or a spatula until everything is blended. Let it stand at room temperature until cooled down. When the cream has cooled down to room temperature, add the instant pudding powder and cognac and blend with an electric mixer until smooth. Put the mixture in the fridge for an hour, then using a small cookie scoop (about a tablespoon of the mixture), take out the batter and shape it into truffles. Roll them in unsweetened cocoa powder, chill well and serve. Yields 15 truffles.