The best gifts are those that are made with love… and chocolate. Truffles are synonymous with holidays like Valentine’s Day and making them with pure your ingredients will make them richer.
Chocolate truffles are the easiest confections to make. All you need is chocolate, cream, and little creativity and viola – perfection. Essentially, you are making a thick fudge ganache that is pliable enough to roll into small balls.
Chocolate Truffles
- 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces
- 3 cups chocolate morsels
- 4 tablespoons butter
- 1/2 cup of heavy whipping cream
- 2 teaspoons of vanilla extract
- Pinch of sea salt
- Toppings: flaked coconut, powdered sugar, cocoa powder, chopped nuts, chopped chocolate, sprinkles
- In a small, heavy saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes).
- Using a double broiler, allow water to simmer and stir chopped chocolate and butter and allow the mixture to thoroughly melt. Set aside and allow to cool for 5 minutes.
- Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and remaining ingredients and allow to stand for a few minutes then stir until smooth.
- Allow to cool, then place in the refrigerator for two hours or overnight. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.
- Roll truffles in your favorite topping: cocoa powder, sprinkles, or chopped nuts and serve, or place back in the refrigerator until needed.
- When ready to serve, allow truffles to come to room temperature for best flavor.