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When you take the first bite you experience a sweet flavor from the milk chocolate, then your taste buds notice the pepper. Inside the truffle the creamy mixture is soft and smooth, with a rich texture that can be enhanced with the addition of grapes, strawberries, cherries, brandy etc.
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Chocolate Truffles with Mole Sauce
7 oz (200 g) heavy cream (I used soy cream)
8 oz (250 g) milk chocolate, cut into small pieces
5 oz (150 g) semisweet chocolate, cut into small pieces
1 teaspoon mole sauce (optional - this recipe works without the sauce)
Filling (optional)
Seedless grapes, cherries, blueberries, etc. - these are optional, you can make truffles without any filling and they still taste great!
I think my favorite truffle filling is passion-fruit cream, it tastes so Brazilian!
Coating
1/2 cup unsweetened dry cocoa
Make the truffle mixture
In a double boiler, melt milk chocolate and semisweet chocolate. Add heavy cream and stir until smooth. Add mole sauce if using, stir again. Cover and refrigerate until set, about 3 hours.
Shape and coat truffles
Scoop a teaspoon of chocolate mixture. Use a small cookie scoop to do this or form ball with your hands. If adding a fruit, do it now, then then roll the truffle in cocoa. Store and cool in airtight container until ready to serve.
Shape and coat truffles
Scoop a teaspoon of chocolate mixture. Use a small cookie scoop to do this or form ball with your hands. If adding a fruit, do it now, then then roll the truffle in cocoa. Store and cool in airtight container until ready to serve.
Yields 22 truffles.
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