chocolate truffles recipe
These rich and indulgent chocolate truffles are a delightful treat perfect for special occasions or as a sweet gift. Made with simple ingredients and easy steps, they are sure to impress.
Equipment
- 1 microwave-safe bowl or double boiler
- 1 whisk or spatula
- 1 baking sheet
- 1 parchment paper
- 1 refrigerator
Ingredients
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1/2 teaspoon vanilla extract
- cocoa powder for dusting
- optional toppings chopped nuts, shredded coconut, or sprinkles
Instructions
- In a microwave-safe bowl or double boiler, heat the heavy cream until it begins to simmer, about 1-2 minutes.
- Remove the cream from the heat and add the chopped semi-sweet chocolate. Let it sit for 2-3 minutes.
- Whisk the mixture until completely smooth and glossy. Stir in the vanilla extract.
- Cover the bowl with plastic wrap and refrigerate for about 2 hours, or until the mixture is firm enough to scoop.
- Use a small cookie scoop or spoon to portion out the cooled chocolate mixture. Roll each scoop into a ball using your hands.
- Gently roll the truffles in cocoa powder or your choice of toppings to coat, and place them on a baking sheet lined with parchment paper.
- Refrigerate the truffles for an additional 30 minutes to set before serving.
- Store leftover truffles in an airtight container in the refrigerator for up to one week.
Notes
Store leftover truffles in an airtight container in the refrigerator for up to one week.
Feel free to customize the flavors by incorporating different extracts or liqueurs into the chocolate mixture.
For a creamier texture, use milk chocolate or white chocolate instead of semi-sweet.