Easy Truffle Recipe
User Reviews
4.4
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Prep Time
10 mins
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Additional Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
30 truffles
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Course
Dessert
Easy Truffle Recipe
Description
The recipe creates truffles by gently melting chopped chocolate with butter and cream in a double boiler until smooth and combined. Vanilla extract is whisked in after removal from heat to preserve its flavor. Cooling the mixture allows it to firm up for shaping. When incorporating liqueur, it's important to add it once the mixture has cooled enough to avoid burning off the alcohol.
The chilled mixture is portioned using a small scoop or melon baller, then rolled into roughly one-inch balls and placed on parchment paper. The cooking process avoids heating the chocolate directly, preventing scorching and helping retain a silky finish that will melt smoothly in the mouth.
After rolling, truffles can be coated further with cocoa powder, nuts, or other toppings if desired, though this recipe stops at balls on parchment. These truffles make compact, rich treats suited for special occasions or gift-giving.
Ingredients
- 12 ounces chocolate chopped (semisweet or bittersweet)
- 3 tablespoons butter unsalted
- ⅓ cup heavy cream
- 1 teaspoon vanilla extract pure
- 2-3 tablespoons liqueur optional (see step #5)
Instructions
- In a double boiler over barely simmering water, combine chocolate, butter and heavy cream. Heat until chocolate is melted. Stir until you have a smooth mixture.
- Remove from heat and whisk in vanilla.
- Pour into a shallow casserole dish and cool to room temperature.
- Cover with plastic wrap and refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until they are pliable enough to work with.
- If you are infusing truffles with spirits of any sort be sure to let the chocolate cool enough, so the heat does not burn off the alcohol. A good measure of readiness is to place a small dab of chocolate on your lips, if it’s warm and not hot the truffle mixture is ready to be infused.
- Line a baking sheet with parchment paper. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture, roll into one inch balls, and place on prepared baking sheet.
- Continue with remaining chocolate mixture.
- Roll balls in your desired coating, I typically use high quality sweetened cocoa powder such as Scharffen Berger.
- Refrigerate truffles until ready to serve.
User Reviews
Overall Rating
4.4
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