Cooking and Serving: 15 minutes | 30 truffles
Ingredients
3 ½ cups (400 g) confectioners’ sugar, plus more as necessary | ¾ cup (60 g) unsweetened cocoa powder, (natural or Dutch-processed) | ¼ teaspoon kosher salt
Description
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes | Servings: 30 truffles
Ingredients
3 ½ cups (400 g) confectioners’ sugar, plus more as necessary
¾ cup (60 g) unsweetened cocoa powder, (natural or Dutch-processed)
¼ teaspoon kosher salt
4 tablespoons unsalted butter, melted
4 ounces unsweetened chocolate, melted
1 teaspoon pure vanilla extract
¼ cup (2 fluid ounces) heavy whipping cream
Nonpareils or sprinkles, for decorating (optional)
Instructions
In a large bowl, place 3 1/2 cups of the confectioners’ sugar, the cocoa.
powder, and salt, and whisk to combine.
Create a well in the center of the sugar mixture, and pour the melted butter,.
become crumbly, but will stick together when squeezed.
Add the cream and mix to combine, then knead the mixture together with clean,.
necessary to reach the proper texture.
If the mixture seems too thick add water into the fudge. If the mixture seems to soft, add more confectioners’ sugar a.
Using a spring-loaded ice cream scoop or a spoon, portion about 30 pieces of.
dough and roll each into a ball about 1-inch in diameter.
Place them on a sheet of parchment paper at least 1 inch apart from one.
Dip each ball of fudge into a shallow bowl of lukewarm water, then roll in.
the optional nonpareils or sprinkles to coat.
Allow the truffles to set at room temperature, and store leftovers in a.
sealed container in the refrigerator.