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 and keep them in the freezer for a while.
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 loves 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.
Pour into a flat shallow dish, place a piece of plastic wrap directly on the surface and refrigerate for at least 2 hours (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. Easy, right? Serve frozen.