Dark Chocolate Truffles
MagicalButter
12
5 minutes
Ingredients
1 1⁄3 Cup Ghirardelli Dark Chocolate Melting Wafers
1 teaspoon Magical Coconut Oil
½ Cup Heavy Cream
1⁄4 Cup Unsweetened Cocoa Powder
1⁄4 Cup Powdered Sugar
MagicalButter Machine
Directions
Add the dark chocolate melting wafers and coconut oil to a medium glass bowl.
Heat the heavy cream to a simmer on medium low heat. About 2 minutes or right before boiling.
Remove the heavy cream from the stove and pour directly over the wafers and coconut oil. Allow the bowl to sit for about 3 minutes.
Whisk the mixture until completely combined and smooth. This mixture creates a chocolate ganache.
- Cover the ganache with plastic wrap and allow it to chill in the fridge for at least 3 hours.
After the ganache has chilled, combine the cocoa powder and powdered sugar in a small bowl.
- Scoop out tablespoon sized balls from the ganache and roll in the cocoa mixture.
Keep truffles stored in an airtight container in the fridge for up to 5 days. Enjoy!
