Chocolate Truffles

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! 

Ingredients

• 2 cups Ghirardelli 60% Cocoa Bittersweet Chocolate Chips 
• 1/3 cup heavy whipping cream
• 6 tablespoons unsalted butter, cut into small pieces

coating suggestions:

• cocoa powder
• melted chocolate
• toasted coconut
• chopped nuts (walnuts, pecans, almonds, etc)

Directions

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.

Source: Ghirardelli

Printer-friendly version