Bittersweet Dark Chocolate Truffles
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Roughly chop the chocolate and place into a large heatproof bowl.
Place a medium sized saucepan, 1/3 filled with water over a medium high heat. Place the bowl of chocolate over the saucepan, ensuring that the base of the bowl isn’t touching the water and no steam from the simmering water gets into the bowl with the chocolate.
Add the cream to the bowl with the chocolate, stirring the mixture every 2 minutes to prevent the chocolate from sticking or burning to the bottom. Continue to cook until the chocolate is completely melted and the mixture smooth, then remove the bowl from the heat.
Add the Vino Cotto and stir to combine.
Place the chocolate mixture into the fridge to cool completely; this will take approximately 1 hour.
Remove mixture from the fridge and using a tablespoon, scoop out the truffle mixture and roll between the palms of your hands into even sized balls.
Dust the balls in cocoa and set aside.
Store in the fridge until ready to serve.
Maggie's tip: you can substitute the Vino Cotto in this recipe for Seville Vino Cotto, Quince Vino Cotto, Coffee Vino Cotto or Seville Marmalade.