makes about 40 truffles
6 oz dark chocolate
1 1/2 Tbs Olive’s Oil
1/2 Tbs Res Basil
2/3 cup cream
about 1 cup cocoa
Be sure that all utensils, pans and bowls are perfectly
dry.
Finely chop the chocolate until it is in small pieces or
shavings.
Heat the cream with the oils until it begins to boil
and remove from heat.
Pour the hot cream mixture over the chocolate, stir
to incorporate and continue stirring until the
chocolate is completely melted and no small lumps
remain.
Chill in the refrigerator for about 2 hours.
To form the truffles, use a spoon to scoop out a small
amount of the thickened chocolate mixture. Dust
your fingers with cocoa and mold the chocolate into
small, uneven balls with a diameter of about 3/4
inches. Cover each truffle gently rolling it through
cocoa. Store at room temperature in an airtight
container. |
