Chocolate Truffles
Extra creamy chocolate truffles that are easy to make using a few simple ingredients.
Servings: 18 truffles
Ingredients
- 4 oz (120 g) milk chocolate, finely chopped
- 4 oz (120 g) semi-sweet chocolate, finely chopped
- ½ cup 35% whipping cream
- 1 tbsp butter
- 1 tsp pure vanilla extract *see notes
- 1 pinch sea salt
- ¼ cup each shredded unsweetented coconut, cocoa powder, slivered almonds (chopped finely), etc *see notes
Instructions
- Finely chop milk and semisweet chocolate. Place in a heatproof bowl and set aside.
- In a small saucepan over medium heat, warm cream and butter, stirring, until just beginning to boil. Remove from heat immediately.
- Pour steaming cream mixture over chopped chocolate and let sit, not stirring, for one minute.
- Using a rubber spatula, gently stir the melted chocolate and cream togeter. Add vanilla and salt, stirring to combine.
- Cover and refrigerate until firm, approx. 2 hours.
- Using 1 tbsp cookie scoop or a spoon, scoop out equal portions and place on parchment-lined baking sheet. Return to fridge until firm, about 20 mins.
- Using your hands, gently roll the truffles into balls. If they get too sticky, try moistening your hands with water or placing truffles back into fridge to firm up again.
- Roll truffles in coating of your choice. Serve and enjoy!
Notes
Vanilla can be replaced with other flavourings such as orange, peppermint, or almond extract. 2 tsp of rum can also be used in place of vanilla.
Truffles can be rolled in various toppings. Try chocolate sprinkles, finely chopped pecans, hazelnuts, or peanuts.
Store chocolate truffles in an airtight container for up to 1 week or frozen up to 3 months.