Chocolate-Chocolate Truffles



For filling:

12 walnuts, shelled

2 Tablespoons cream/ milk

about 160 grams dark chocolate (for China friends, that’s 2 large 80g Dove bars)

1 Tablespoon powdered sugar

For outer shell:

100 more grams (melting) chocolate of choice (semi-sweet worked well for us)

unsweetened cocoa powder for dusting

Directions & Notes:

1. In a magic bullet cup (or by hand), pulse the walnuts and milk/ cream until it makes a paste.

2. In a double boiler (or the microwave), heat the dark chocolate until it is melted. Stir in the walnut and milk/ cream paste and the Tablespoon of powdered sugar. Place in the freezer for about 20-25 minutes until it is cooled and slightly stiff.


3. Just before removing the bowl of filling from the freezer, melt the chocolate for the outer shell.

4. Roll the filling into about 1″ balls. Dip into the melted chocolate quickly just to coat them, but not long enough so they melt and lose their form.

5. Place the dipped balls on a piece of parchment paper and sprinkle with cocoa powder. Cool and enjoy!  IMG_3421

Note: For recipes that call for a double boiler, I improvise to make my own “double boiler” by using a small pan with some water in the bottom and placing a comparatively shallow metal bowl with roughly the same circumference on top: IMG_3417


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