Homemade Chocolate Truffles are a decadent delight that transform your kitchen into a mini chocolate factory. The process begins by finely chopping semi-sweet chocolate, which ensures smooth melting. Next, a small saucepan is used to heat heavy cream until it just starts to simmer, avoiding any boil that could alter the cream’s texture. This hot cream is poured over the chopped chocolate and left to sit for a couple of minutes, allowing the heat to gently melt the chocolate.
The magic happens when you stir the mixture, watching it transform into a silky, unified blend. A touch of vanilla extract is added, infusing the mixture with a warm, aromatic essence. Covered and chilled for about two hours, the mixture becomes firm and ready for shaping.
Small mounds of this velvety mixture are scooped out and rolled into smooth, bite-sized balls. The truffles are then coated in a dusting of cocoa powder, adding a sophisticated finish with a slight bitterness that perfectly complements the creamy chocolate inside. For added variety and texture, you can roll them in chopped nuts, shredded coconut, or even colorful sprinkles.
Placed on a parchment-lined baking sheet, the truffles are given a final chill to set before they’re ready to serve. Stored in an airtight container in the refrigerator, these truffles maintain their rich texture and exquisite flavor, making them a perfect treat for any occasion. Homemade Chocolate Truffles not only boast a luxurious taste but also the joy and satisfaction derived from creating such delightful confections at home.
Ingredients
12 ounces of semi-sweet chocolate, finely chopped
1 cup of heavy cream
1 tsp of vanilla extract
Cocoa powder (for rolling)
Optional: chopped nuts, shredded coconut, or sprinkles (for rolling)
Directions
1. Place the finely chopped semi-sweet chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
3. Pour the hot cream over the chopped chocolate and let it sit for about 2-3 minutes to allow the chocolate to melt.
4. Stir the chocolate and cream mixture gently until it is smooth and fully combined.
5. Add the vanilla extract and stir to incorporate.
6. Cover the bowl with plastic wrap and refrigerate for about 2 hours until the mixture is firm enough to scoop.
7. Using a small cookie scoop or a spoon, scoop out small amounts of the chocolate mixture and roll them into balls between your palms.
8. Roll each truffle in cocoa powder to coat them evenly. If desired, roll the truffles in chopped nuts, shredded coconut, or sprinkles instead.
9. Place the finished truffles on a baking sheet lined with parchment paper. Refrigerate the truffles for at least 30 minutes to set.
10. Store the truffles in an airtight container in the refrigerator until ready to serve.