- 9 ounces bittersweet chocolate, finely chopped
- 2/3 cup cream
- 1 tsp vanilla extract
- 1/3 cup red jam, like strawberry or raspberry
- 1/2 cup unsweetened cocoa powder
1. Prepare a baking sheet by lining it with aluminum foil or parchment paper. Place the chopped chocolate in a large bowl.
2. Place the cream in a small saucepan and scald it until bubbles being to appear around the sides of the pan, but do not allow it to boil. Pour the hot cream over the chocolate and allow it to soften and melt the chocolate for 30 seconds.
3. Using a whisk, gently stir to incorporate the cream and chocolate. Add the vanilla and stir until well-combined, but do not stir too vigorously or you will incorporate air bubbles. This is your “ganache.”
4. Cover the truffle mixture with cling wrap and allow it to cool to room temperature. Once cool, refrigerate until it is firm enough to mold, about 2-3 hours.
5. Here comes the messy part! Coat your hands with cocoa powder, and have extra powder nearby in a shallow plate or pie pan. Using a teaspoon or cookie dough scoop, scoop out a small ball of ganache. Flatten it between your palms until it is a thin round. It should be easy to work with, and not too soft or sticky. If you’re already having problems flattening your truffle, your ganache is too soft, and it should be chilled further until easier to work with.
6. Place a tiny spoonful of jam in the center, and fold the truffle over the jam to cover it completely. This step is messy, and can be difficult at first, but remember that candy making is supposed to be fun, and it’s okay to have a few misshapen truffles! Roll the truffle between your palms to get a round shape, rolling it in more cocoa powder if necessary to prevent sticking and to give it a matte finish. Put the completed truffle on the prepared baking sheet and repeat with remaining ganache and jam.
7. Once all of the Bleeding Truffles are formed, place the truffle tray back in the refrigerator to firm up the truffles for about 1 hour. Store Bleeding Truffles in an airtight container in the refrigerator for up to a week. Allow them to sit at room temperature for 15-20 minutes before serving for best taste and texture. If they will be sitting at room temperature for extended periods, they will become soft, so I recommend serving them in small candy cups so they’re easier and less messy to handle.