Robert Linxe's Chocolate Truffles

Robert Linxe's Chocolate Truffles
Photo by Romulo Yanes


  • 2/3 cup heavy cream
  • 11 ounces Valrhona chocolate (56% cacao)
  • Valrhona cocoa powder

Finely chop 8 ounces of the chocolate and put in a bowl. Bring heavy cream to a boil in a small heavy saucepan. Make sure your pan is small, so you'll lose the least amount of cream to evaporation, and heavy, which will keep the cream from scorching. Linxe boils his cream three times - he believe...

View full recipe at Epicurious


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