Chocolate truffles with Mexican chocolate
Rick Bayless · ♥ 417 likes · 8.8K views · 25 min video
Timestamp
Ingredients
Method
Techniques
- 4 oz bittersweet chocolate
- Mexican chocolate
Chop 4 oz bittersweet chocolate; add the Mexican chocolate and pulse in a food processor until it looks a little like cocoa powder.
- hot cream
With the processor running pour in hot cream to melt the chocolate; scrape into a pan, smooth over the bottom and refrigerate to firm, about half an hour.
- ½ cup cocoa powder
- ½ cup granulated sugar
Pulse about half a cup each of cocoa powder and granulated sugar together and tip into a flat dish.
Scoop the firm filling, form roughly round, roll in the cocoa mixture and lightly round with the hands; set on a plate.