These rich homemade Chocolate Truffles are a chocolate lovers dream! Only 4 ingredients to make, a super simple prep, and they have a luxurious melt-in-your-mouth texture and a perfectly decadent flavor.
Ready in: 2hours23minutes
8oz.semi-sweet chocolate,finely chopped (use high quality chocolate*)
1/2cup + 1 Tbspheavy cream
Coating (pick at least 1)
Cocoa powder(Dutch or regular)
Fine shredded coconut
Sprinklesor coarse/raw sugar
Finely chopped chocolate(shaved or blitzed fine in a food processor)
Place chopped chocolate in a medium heat proof mixing bowl.
Heat cream in a small saucepan over medium-high heat. Bring just to a simmer.
Pour hot cream over chocolate in bowl. Let rest 5 minutes.
Add vanilla and stir mixture until chocolate is melted (see note**).
Chill mixture in fridge 2 - 3 hours until it has firmed up and is easier to work with.
Scoop mixture out 1 Tbsp at a time (I like to use a 1 Tbsp cookie scoop) and transfer to a 13 by 9-inch baking dish lined with parchment paper.
Roll portions into balls (preferably wear food safe gloves for less sticking).
Place coating of choice in a small bowl then roll truffles through to cover. Return to parchment in pan.
Keep truffles stored in refrigerator up to 2 weeks (or earlier if cream happens to expire before then). For even softer truffles you can let rest at room temperature about 20 minutes before serving.
*You can use semi-sweet, bittersweet, or German chocolate (45% intensity or greater chocolate). If using milk chocolate follow guide below.
**If there are little bits of chocolate that haven't melted you can microwave mixture in 20 second intervals on 50% power, stir well to melt between. Or set the heat proof bowl over a saucepan of 1-inch of heated water (double boiler) stir constantly to melt.
You can use other extracts in place of vanilla such as almond extract, peppermint or coconut (about 1/2 tsp). Or try with 1 - 2 Tbsp Liqueurs you can try Bailey's, Grand Marnier, Frangelico, Kahlua, Pomegranate etc.
Milk Chocolate Truffles
Use only 1/3 cup heavy cream (with 8 oz. milk chocolate).
Place chopped milk chocolate and heavy cream in a heat proof bowl.
Heat a few inches of water in a saucepan on the stove nearly to simmer. Set the bowl over saucepan.
Heat mixture, stirring constantly until chocolate is melted and smooth.
Cover and chill until mixture is firm enough to work with.