Seriously – who doesn’t love a rich, dark chocolate truffle? It melts in your mouth and is so smooth and creamy. It is the perfect one bite dessert treat. I’ve been making the same recipe for years – and since you don’t want to mess with perfection – I would never try another version.
My biggest piece of advice when making your own truffles is to buy yourself a some disposable plastic gloves. When I am cooking/baking – I wash my hands a lot – I hate to have food all over my fingers. Well – it is unavoidable when rolling your own truffles. So the plastic gloves really do the trick – and it helps to keep some of the heat from your hands melting the chocolate too much. Trust me – don’t try this without gloves.
For coating the truffles – I did two versions one dipped in melted chocolate and one dipped in cocoa powder. You can also toast coconut or chopped nuts. Any way you coat it – I promise they will be good! Enjoy!
- 2 cups Ghirardelli 60% Cocoa Bittersweet Chocolate Chips
- 1/3 cup heavy whipping cream
- 6 tablespoons unsalted butter, cut into small pieces
- cocoa powder
- melted chocolate
- toasted coconut
- chopped nuts (walnuts, pecans, almonds, etc)
1. In a small saucepan, bring the cream to a simmer.
2. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.
3. Cool, cover, and refrigerate the mixture until firm, at least 2 hours or overnight.
4. Using a small spoon, scoop and roll (with gloves!) the mixture into 1-inch balls.
5. After all the truffles are rolled – coat with desired topping (melted chocolate, cocoa powder, coconut, nuts, etc..).
Store in the refrigerator until ready to serve.