Easy Chocolate Truffles
User Reviews
5
Easy Chocolate Truffles
Description
This recipe melts finely chopped semi-sweet chocolate with gently heated cream and vanilla to create a ganache base. The mixture is refrigerated until firm, which allows it to be shaped into uniform truffle balls. Rolling the cooled ganache into small mounds produces a tender, creamy center that melts in the mouth.
The truffles can be coated with unsweetened cocoa powder, crushed nuts, or decorative sprinkles for varied texture and presentation. The recipe notes suggest using high-quality chocolate and offer dairy-free cream alternatives like canned coconut milk.
Once formed, truffles should be stored in an airtight container refrigerated and brought to room temperature before serving to enhance flavor. They can be frozen for longer storage and thawed slowly in the refrigerator.
Ingredients
- 2 oz semi-sweet chocolate bars finely chopped
- 2/3 cup heavy cream *
- 1/2 teaspoon vanilla extract
- unsweetened cocoa powder crushed, for coating
- nuts
- Sprinkles
Instructions
- Place the chocolate in a heat-proof bowl. Set aside.
- Place the cream in a saucepan over medium heat (or you can heat it to simmering, in the microwave). Cook for 2-3 minutes or until cream is simmering.
- Pour the cream over the chopped chocolate and allow mixture to rest for 3-5 minutes.
- Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for one hour, or until firm.
- Scoop the mixture into 1 tablespoon-sized mounds. Roll each into balls.
- If the chocolate gets too soft and starts to melt, you can chill it until it becomes easier to work with again. This gets a little sticky, so see my tips above.
- Roll each into toppings, if desired. Place them on a sheet pan lined with parchment and chill until firm. After the truffles are firm, you can transfer them to an airtight container.
- Store your truffles in an airtight container in the refrigerator. Remove them to come to room temperature about 20 minutes before serving (they taste best served at room temperature.).
Notes
- Use high-quality semi-sweet chocolate for smooth, rich truffles.
- If dairy-free, canned coconut milk can substitute for heavy cream.
- Prepare the ganache ahead and refrigerate for 1-2 hours, up to 3 days, before shaping.
- Store truffles in an airtight container refrigerated and bring to room temperature 20 minutes before serving.
- Truffles freeze well up to 3 months; thaw overnight in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 14 kcal
% Daily Value*
| Calories | 14kcal | 1% |
| Carbohydrates | 0.1g | 0% |
| Protein | 0.1g | 0% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Cholesterol | 4mg | 1% |
| Sodium | 1mg | 0% |
| Potassium | 4mg | 0% |
| Fiber | 0.01g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 3mg | 0% |
| Iron | 0.01mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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