3-Ingredient Chocolate Truffles

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

120 mL

Heavy Cream

285 g

Dark Chocolate , shaved

60 mL

Rum

to taste

Pistachios , chopped

to taste

Hazelnuts , chopped

to taste

Coconuts , grated

Cooking Instructions

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Step 1

Heat the Heavy Cream (120 mL) until in just bubbles. Pour over the Dark Chocolate (285 g) and Rum (60 mL) . Mix well with a rubber spatula. If you still have lumps, put the bowl over a bain marie and mix until smooth.

Step 2

Chill in the refrigerator for 1 hour.

Step 3

Put each of your coatings (cocoa powder, nuts, coconut) in a separate bowl.

Step 4

Roll the chocolate into 1-tablespoon size balls. Immediately roll in the Pistachios (to taste) , Hazelnuts (to taste) , or Coconuts (to taste) . If you wait, the nuts won't stick as well.

Step 5

Keep in the refrigerator. Take out of he refrigerator 30 minutes before enjoying!