I love chocolate truffles! How can something so easy taste so rich, creamy and decadent?
All you need is two ingredients — chocolate and cream. (Although, I like to add mint flavoring sometimes.) You can let them set up in a pan and cut into squares, or scoop them out into balls and roll in your choice of coating — chopped nuts, crushed cookies, toasted coconut. Some people like rolling them in cocoa, but it’s too bitter for my taste. I honestly am fine with serving them plain, no coating or dipping required.
The key to success is in the chocolate. Yes, chocolate chips will work in a pinch, but don’t expect the smooth creaminess of good quality chocolate.
Easy Chocolate Truffles
1 pound (16 ounces) good-quality chocolate (bittersweet will give a deep, dark chocolate flavor; milk chocolate will give a mild chocolate flavor)
3/4 cup heavy cream
Options: Coatings such as chopped nuts, crushed shortbread cookies, toasted shredded coconut.
- Break or chop the chocolate into small pieces in a medium-size bowl.
- Heat the cream in a small saucepan, or in the microwave, bringing it to a gentle boil.
- Pour the cream over the chocolate. Wait for 3-4 minutes to let the chocolate melt.
- Stir rapidly, or beat for 1 to 2 minutes with an electric mixer, until the chocolate is well-blended and smooth.
- Refrigerate the bowl of truffle mixture until it is firm, for 1 to 2 hours.
- With a small ice cream scoop or round spoon, scoop out little mounds (about 1-2 tablespoons each) of the truffle mixture. (You can also pour the chocolate mixture into a pan and cut into squares.)
- Roll each mound into your choice of coating, while shaping them into a ball. Or serve them without a coating, or dip in tempered chocolate.
- Place the truffles on parchment paper or in individual paper candy cups, and refrigerate until ready to serve. Makes 15-20 truffles, depending on the size of truffles.
Options: Add 1 teaspoon peppermint, or 1 teaspoon vanilla to the chocolate mixture.