Eduardo Garcia's Bittersweet Chocolate Truffles

Bittersweet Chocolate Truffles

byEduardo Garcia
Total 3 hours and 35 minutes (includes chilling)
Active 30 mins
Makes 25 truffles
  • 1 cup heavy cream
  • 2 teaspoons unsalted butter
  • 1/2 teaspoon ground cinnamon
  • 1 strip orange zest
  • Pinch sea salt
  • 1/4 teaspoon pure vanilla extract
  • 8 ounces bittersweet chocolate, finely chopped
  • Toppings: Cocoa powder, toasted coconut, toasted sesame seeds, and/or chopped pecans
    1. In a small pan, warm the cream, butter, cinnamon, orange zest, salt, and vanilla over medium heat, stirring occasionally, until it comes to a simmer. Place the chopped chocolate in a medium bowl. Pour the cream over the chocolate and allow the mixture to sit undisturbed for 5 minutes.
    2. Use a rubber spatula to stir the chocolate into the cream until smooth and fully combined. Cover with plastic wrap and refrigerate the mixture for at least 2 hours or up to overnight.
    3. Line a small, rimmed baking sheet with parchment paper. Place the cocoa powder and other toppings each in individual shallow bowls. Using a small ice-cream scoop or melon baller, scoop equal-size mounds of the chocolate mixture into the toppings and roll to coat. Roll the truffles between your palms to make balls. Place the truffles on the prepared baking sheet. Refrigerate for at least an hour or until ready to serve.