Description
These homemade chocolate truffles are rich and creamy, made with quality semi-sweet or bittersweet chocolate and smooth heavy cream. Enhanced with optional butter and vanilla extract, they set into a luscious mixture that’s rolled into bite-sized balls and coated with your choice of toppings like cocoa powder, sprinkles, or crushed nuts. Perfect for an elegant treat or gift, these truffles require no baking and are delightfully easy to prepare with a refrigeration step to set the chocolate mixture.
Ingredients
Truffle Mixture
- Two 4-ounce quality semi-sweet or bittersweet chocolate bars (226g), very finely chopped
- 2/3 cup (160ml) heavy cream
- Optional: 1 tablespoon (14g) unsalted butter, softened to room temperature
- Optional: 1/2 teaspoon pure vanilla extract
Toppings
- Unsweetened cocoa powder
- Sprinkles
- Crushed nuts
- Melted or tempered chocolate
Instructions
- Prepare Chocolate: Place the finely chopped chocolate in a heat-proof bowl and set aside to prepare for the next step.
- Heat Cream: Warm the heavy cream until it is simmering, either on the stove or in the microwave. Do not boil.
- Combine Ingredients: Add the softened butter, if using, to the chocolate. Pour the hot cream evenly over the chocolate and let sit undisturbed for 5 minutes to soften the chocolate.
- Mix and Chill: Add vanilla extract, then stir gently until the chocolate is completely melted and the mixture is smooth. Cover the surface with plastic wrap directly touching the mixture to prevent condensation. Refrigerate for 1-2 hours until firm.
- Scoop and Roll: Using a small cookie scoop (2 teaspoon size) or tablespoon scoop for larger truffles, scoop the chilled mixture into mounds. Roll each mound into smooth balls using your hands; the mixture may be sticky, so refer to tips for easier handling.
- Add Toppings: Roll the truffle balls into your choice of toppings such as cocoa powder, sprinkles, crushed nuts, or dip in melted chocolate for coating.
- Serve and Store: Truffles are best enjoyed at room temperature. Store tightly covered at room temperature for 3-4 days or refrigerate for up to two weeks.
Notes
- Using a flat shallow dish like an 8-inch square baking pan to chill the mixture helps it set evenly and more quickly.
- If the mixture becomes too sticky while rolling, chill it again briefly to firm up.
- You can customize the truffle flavors by adding liqueurs or extracts to the mixture before chilling.
- Ensure to cover the mixture surface with plastic wrap to prevent any condensation while chilling which could affect texture.
- Allow refrigerated truffles to sit at room temperature for 10-15 minutes before serving for optimal creaminess.
