Ingredients
Scale
- 200g dark chocolate
- 100g heavy cream
- 50g unsweetened cocoa powder
- 100g golden sprinkles
- 150g cookie crumbs (for rolling)
- 1 tsp vanilla extract
Instructions
- Finely chop the dark chocolate and place it in a heatproof bowl. Warm the heavy cream in a saucepan over medium heat until simmering. Pour hot cream over the chocolate and stir until smooth. Refrigerate for 2 hours until firm.
- Form the truffle mixture into egg shapes using your hands or a small scoop. Roll in golden sprinkles to coat completely.
- Melt additional chocolate and dip each truffle into the chocolate, ensuring full coverage. Place on parchment paper to set.
- While the chocolate is still wet, roll the truffles in cookie crumbs for added texture. Allow to set completely before serving.
Notes
- Store truffles in an airtight container in the refrigerator for up to a week.
- They can be frozen for up to three months if stored properly.
- Present in elegant boxes or on a decorative platter for special occasions.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg