Beside the fact that they are very simple to make they are also very decorative and therefore perfect as a small hostess gift or similar. We normally make these truffles as a Christmas candy and we simple love them! However, they are super as a candy all year around. You can store them in the fridge and snack them when you are hungry for some delicious candy :-)
Preparation time: 3 hours
200 g (7 oz) dark chocolate
2 dl (4/5 cup) heavy cream
2 tbsp cocoa powder
Step 1: Heat up the heavy cream in a sauce pan and melt the chocolate in it.
Step 2: When the chocolate is completely melted; pour the mixture in a bowl and leave it in the fridge until it is solid but still a bit soft. This normally takes a couple of hours.
Step 3: When the chocolate/cream mixture is solidified use a tea spoon to form small balls. Roll the chocolate truffles in your palms until they are perfectly round. If the chocolate truffle is still a bit soft leave it in the fridge for some more time.
Step 4: Pour some cocoa powder on a plate and roll the truffles in it. Keep the truffles in the fridge until serving.
Tip: Try roll the chocolate truffles in something different than cocoa powder. We have tried rolling the truffles in chopped pistachio kernels, freeze dried raspberries or blackberries and chopped hazelnuts. However, it is basically only your imaginations that is the limit :-)
Odête da Bandel
This is very similar to the Brazilian brigadeiro -- except we use sweetened condensed milk instead of heavy cream.
Thanks for sharing and happy holidays!!
Wow, than we must try these brigadeiro :-)
Just like the brigadeiro!! The consistency also appears to be the same...we typically top it with Nescau, shredded coconut, powdered sugar, or crushed almonds/pistachios.
Regards and obrigada de Brasil!! ???
Oh my! That just sounds amazing! :-)
I love this web site! Learning many new things!
I happy that you like my site. It's comments like yours that makes me happy and want to continue develop my site and recipes.
I’m just back from a short trip to Copenhagen where we sampled some truffles which I’d now like to try to make for myself. Can you tell me if your heavy cream is the same as the UKs double cream.
Hi Frank. You should use a normal whipping cream with a fat content of about 38%. I believe the double cream is too thick because it has a higher fat content? Regards Kim (Nordicfoodliving.com)