Chocolate Truffles
Yields: 20 truffles
These rich dark chocolate truffles are made from a simple recipe of semi-sweet chocolate, butter, and cream, and can be decorated with your favorite toppings.
Ingredients
- 1/4 cup salted butter
- 1 cup heavy whipping cream
- sprinkles, chopped nuts, cocoa powder, etc, your choice, for coating
Instructions
- In a medium bowl, add chocolate chips and butter. Set bowl aside.12 ounces semi-sweet chocolate, 1/4 cup salted butter
- In a small saucepan, bring heavy whipping cream to a boil over medium heat. Once boiling, immediately remove from heat and pour cream into the bowl with chocolate and butter.1 cup heavy whipping cream
- Let mixture stand for 2 minutes (do not stir yet).
- Whisk or stir chocolate and butter together until melted and smooth. If butter is not melted, heat in the microwave for 20 seconds at a time, mixing thoroughly between each.
- Transfer bowl with the chocolate to the freezer for 1-2 hours or until chocolate is firm enough to handle and work with.
- When ready to work, prepare your work area by having a baking sheet or plate lined with parchment paper nearby for the rolled truffles. Also have plenty of wet cloths or paper towels handy for cleanup. Bring chocolate truffle mixture out from the freezer, then use a spoon (or cookie scoop or ice cream scoop) to scrape out about 1 tablespoon of chocolate. Roll the chocolate between your hands to form a ball, then place the finished ball on the nearby baking sheet. Repeat this step until all the chocolate has been used.
- Transfer rolled chocolate to the freezer and allow to chill for 30 minutes.
- Place your chosen toppings (sprinkles, chopped nuts, cocoa powder, etc) into small bowls. Remove the chocolate from the freezer and roll each truffle in toppings as desired.sprinkles, chopped nuts, cocoa powder, etc
- Once coated, freeze the truffles a third (and final) time for about 30 minutes to set the toppings.
- Serve truffles immediately.