Chocolate Truffles With Mole Sauce

Photo: Cristina

Ingredients

7 ounces (200 g) heavy cream (I used soy cream)

8 ounces (250 g) milk chocolate, cut into small pieces

5 ounces (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 (optional)

Coating

1/2 cup unsweetened dry cocoa

Preparation

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.

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About

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.

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!

Please notice, if you are allergic to any of the ingredients of mole sauce, please do not add it to the truffle.