Bar Chocolate WCNC 7 30 2013

CulinaryCarrie's picture

Jul. 31, 2013


Heavy cream 200 Milliliter
Chopped dark chocolate 8 Ounce
Softened unsalted butter 3 Tablespoon (cut into small squares)
Cocoa powder 1 Cup (16 tbs) (shifted)



1. Prepare a sheet pan and line it with a plastic wrap.


2. In a saucepan pour the heavy cream and bring it to a boil over medium heat.

3. Place the chopped dark chocolate in the container, pour the hot cream on top and allow it to sit for few seconds.

4. Using an emulsion blender, blend the chocolate and cream until well combined.

5. Add butter and continue to blend until smooth.

6. Once done pour the chocolate on the sheet pan and spread it evenly.

7. Place the sheet pan in the refrigerator for 3 hours to chill.

8. Once done remove and use a melon baller to scoop dollops of ganache for rolling.

9. Roll the ganache between your palms and roll in the sifted cocoa powder for coating.

10. Once the truffles are done place in the refrigerator for 30 minutes or until firm.


11. Serve as desired.


Hold the blender in an angle this will avoid formation of air bubbles.

You can roll the truffles in coconut flakes, or chopped nuts. You can also create additional flavors by adding tea and spices.


Truffles may be served at room temp, or directly from refrigerator and will keep for 5-7 days depending on coating.

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 337Calories from Fat 248

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 17 g85%

Trans Fat 0 g


Sodium 15 mg0.63%

Total Carbohydrates 34 g11.3%

Dietary Fiber 12 g48%

Sugars 12 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet