Ruby Chocolate Truffles

Instructions

1. 1

   Grate the ruby chocolate and place it in a double boiler. Heat the heavy cream in a separate saucepan until it simmers.

   Tip: Use a thermometer to monitor the temperature.

2. 2

   Whisk the butter, cocoa powder, and granulated sugar together until smooth. Add the salt and vanilla extract.

   Tip: Use an electric mixer for this step.

3. 3

   Slowly pour the heated cream into the butter mixture, whisking constantly.

   Tip: Be patient, as this step can take a few minutes.

4. 4

   Continue whisking until the mixture cools and thickens.

   Tip: This should take around 10 minutes.

5. 5

   Stir in the confectioners' sugar until well combined.

   Tip: Use a spatula to scrape the sides of the bowl.

6. 6

   Cover the mixture and refrigerate for at least 2 hours or overnight.

   Tip: Chill the truffles for at least 30 minutes before rolling.

7. 7

   Roll the truffles between your hands to shape them into balls.

   Tip: Use a small amount of confectioners' sugar to dust the truffles if desired.

8. 8

   Dip the truffles in the ruby chocolate shavings to coat.

   Tip: Use a fork to place the truffles on a baking sheet lined with parchment paper.

9. 9

   Garnish with edible gold dust.

   Tip: Use a small brush to apply the gold dust.

10. 10

    Store the truffles in an airtight container in the refrigerator for up to 5 days.

    Tip: Let the truffles come to room temperature before serving.

11. 11

    Serve chilled and enjoy!

    Tip: These truffles are best served fresh, but they can be frozen for up to 2 months.

12. 12

    To unmold the truffles, dip the fork into hot water and run it under the truffle.

    Tip: Gently tap the fork on the side of the bowl to remove excess chocolate.

13. 13

    Repeat the process until all truffles are unmolded.

    Tip: Use a small amount of confectioners' sugar to dust the truffles if desired.