Rolled by hand and dusted in bitter cocoa, each little truffle melts slowly on the tongue, carrying the powerful, rich character and elegant spicy notes of François Pralus’s Peru 75% Dark Chocolate Bar, made from organic Trinitario cacao.
Makes 20 · 30 min + 2 h chilling
- Finely chop the Peru 75% dark chocolate bar (3.5 oz / 100 g).
- Bring 1/3 cup (80 ml) heavy cream to a simmer, pour it over the chocolate, then stir in 1 tbsp butter until smooth.
- Cover and chill for 2 hours, until firm enough to shape.
- Shape into 20 small balls with a teaspoon and roll them in unsweetened cocoa powder.
- Keep refrigerated and take them out 15 minutes before serving.
The star of this recipe: Peru 75% Dark Chocolate Bar, by François Pralus.
