Chocolate Truffles


Irresistible Chocolate Truffles are a special treat at the end of a meal, or boxed as a gift for a special someone. You can watch our informative video on how to make them here.
1 pound dark chocolate, chopped into small pieces
1 1/4 cup heavy cream
Coating suggestions - sifted cocoa powder, finely chopped coconut or toasted coconut, finely chopped walnuts, cocoa nibs +
36 paper candy cups, if desired
1 Place chocolate in mixing bowl, preferably metal or heatproof glass.

2 Bring cream to a boil, then simmer for 5 minutes, stirring occasionally. This will allow water to evaporate from cream, which will produce a better truffle texture.

3 Stir cream into chocolate, and continue stirring until completely smooth. If mixture cools too quickly, reheat gently by placing over simmering water and stirring constantly until smooth.

4 Chill chocolate mixture until firm enough to be rolled into balls. Roll all the chocolate into small balls, 1 inch in diameter or less. The balls do not have to be perfect at this time, as the second rolling will be easier and will provide better shape. Place the balls on a baking sheet or silicone baking pad.

5 Place coatings in separate shallow bowls. Take a truffle and roll in hands to shape. This will warm the surface slightly, allowing the coating to adhere. Then quickly roll truffle into a coating until covered. Place directly into paper candy cup or onto baking sheet.

6 When all truffles are finished, chill a bit before placing into gift boxes or on serving plates.

pieces  use metric
original recipe yield: 36 pieces
Notes Yield 30-36 truffles

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