🍬 Chocolate Truffles
Makes: about 24 truffles
Prep Time: 20 minutes
Chill Time: 2 hours
Ingredients
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8 oz semi-sweet or dark chocolate, finely chopped (use good-quality bars, not chips)
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½ cup heavy cream
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1 teaspoon pure vanilla extract (optional)
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Pinch of salt
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Optional: 1 tablespoon butter (adds extra smoothness)
For rolling/coating:
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Unsweetened cocoa powder
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Finely chopped nuts (pecans, pistachios, hazelnuts, almonds)
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Shredded coconut
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Powdered sugar
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Sprinkles or chocolate shavings
Instructions
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Make the ganache (truffle filling):
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Place chopped chocolate in a heatproof bowl.
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In a small saucepan, heat cream just until it begins to simmer (don’t boil).
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Pour hot cream over the chocolate. Let it sit for 2–3 minutes, then stir gently until smooth and glossy.
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Stir in vanilla, salt, and butter (if using).
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Chill the mixture:
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Cover the bowl and refrigerate for about 1½–2 hours, until firm enough to scoop but not hard.
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Form truffles:
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Using a small cookie scoop or spoon, scoop out portions (about 1 inch).
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Roll each between your palms to form smooth balls.
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Coat the truffles:
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Roll each truffle in your choice of cocoa powder, nuts, coconut, or sprinkles.
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For a neater look, place them in mini paper candy cups.
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Serve or store:
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Arrange on a tray lined with parchment or in candy wrappers.
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Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
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Bring to room temperature before serving for the creamiest texture.
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Flavor Variations
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☕ Mocha: Stir in 1 teaspoon instant espresso powder to the ganache.
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🌰 Nutty: Add a whole roasted hazelnut or almond inside each truffle before rolling.
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🥃 Boozy: Mix in 1 tablespoon of your favorite liqueur (Baileys, Kahlúa, or Grand Marnier).
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🍫 White chocolate: Use white chocolate instead and flavor with lemon zest or raspberry extract.
Would you like me to give you a decorated truffle tray presentation idea (for gifting or display, like a bakery-style platter)?
