Trufas de chocolate negro
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Dark Chocolate Truffles
Rated 5.0 stars by 1 users
Author:
MagicalButter
Servings
12
Prep Time
5 minutes
Ingredients
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1 1⁄3 Cup Ghirardelli Dark Chocolate Melting Wafers
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1 teaspoon Magical Coconut Oil
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½ Cup Heavy Cream
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1⁄4 Cup Unsweetened Cocoa Powder
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1⁄4 Cup Powdered Sugar
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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!
