I hope you are doing well and enjoying the summer. Hot summers in Maryland, but no complaints from me. I really enjoy an ice-cold sorbet or a BIG scoop of ice cream. A few days ago while having a chocolate ice cream, I had the desire for a truffle. I love frozen truffles, so I made them. You can find these truffles in a lot of bakeries in Spain. I used to make them with my mom a few years ago.
The beauty is that once you have prepared the chocolate mixture, you can make all of the truffles then or you can keep it in the freezer and make them later.
You can enjoy these truffles with a cup of coffee or tea in the afternoon, for dessert in the evening or just a guilty pleasure anytime! They are small, so who’s counting calories?!
Also, my nephew is 3 years old he loved them, so they have to be good, right!?
– one pint whipping cream
– 3/4 cup dark chocolate
– 1/2 cup milk chocolate
– chocolate sprinkles
Whip the cream less than you would when making whipped cream. You want a softer consistency, not stiff. Meanwhile, melt the chocolate in a non-stick saucepan or a double boiler. Fold in the whipped cream to the chocolate sauce and stir to make sure the chocolate is totally melted and incorporated into the whipped cream. Let the mixture cool and place into a container. Let it continue to cool in the fridge for at least 1 hour to help firm it up (You can keep it in the fridge overnight). Once the mixture has a firm consistency, roll each truffle between the palms of your hands and then roll them onto a plate filled with chocolate sprinkles. Place them in a single layer and then put them in the freezer. After 30 minutes, the truffles will have a firmer consistency and you will be able to handle them better. Remember, they will melt if left out in a warm temperature. See how easy that was?