Chocolate Truffles
 
 
Ingredients
  • Milk- ¼ cup
  • Butter- 1tbsp
  • Bittersweet or semi-sweet chocolate, finely chopped- 5 ounces or ¾ cup
For topping
  • Pistachios, coarsely ground- 2 ounces
  • Almonds, coarsely chopped- 2 ounces
  • Cocoa powder, unsweetened Dutch-Process- 3 tbsp
  • Peanut brittle, finely chopped- 2 ounces
Instructions
  1. Create the truffle work station: Place pistachios, almonds, cocoa powder and peanut brittle in separate bowls.
  2. Prepare an ice-water bath: Put 2 cups of ice on a large glass bowl and keep aside.
  3. Place chocolate in a heatproof bowl.
  4. Line a baking sheet with parchment paper and keep aside.
  5. Bring milk and butter to a simmer in a saucepan.
  6. Pour this over the chocolate and whisk until smooth.
  7. Place this bowl over the ice bath and constantly whisk it.
  8. Whisk, whisk and whisk until the mixture is thick enough to scoop with a spoon, about 5 to 10 minutes.
  9. At this point you might be skeptical about how this melted chocolate mixture would turn thick: Just keep on whisking over the ice bath and you'll see the magic of liquid state transforming into a solid state.
  10. I know this whisking might hurt your hands, but your mind has already fallen into the yummy truffles you are going to devour soon, so you are not going to give up in the middle.
  11. When the mixture has turned thick, using a tea spoon or mini ice-cream scooper- form the mixture into mini balls.
  12. If you find it hard to make the balls with the spoon, go ahead let your hands do this.
  13. Drop the balls into your favorite topping and roll it to cover with the topping
  14. You could do the assortment, by coating with pistachios, almonds, cocoa powder and peanut brittle.
  15. Place the truffles on the baking sheet lined with parchment paper and refrigerate to 10- 15 minutes or until set.
  16. Just like me, you'll be also checking the truffles a million times, the moment it sets it will be taken out of the refrigerator and gobbled up so fast beating the speed of light.
  17. These truffles will keep up to 1 week in the refrigerator, keep in a single layer in air tight container.
Notes
Whisk the chocolate mixture constantly over the ice bath, it takes 5- 10 minutes for the mixture to turn thick.
You could use skim milk.
You could use any one of these toppings or try all of these toppings.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/chocolate-truffles/