Chocolate truffles are much easier to make than most people think. In fact, they are so simple, my kid has the ingredients and process memorized. Given the time of year, it’s kind of nice to have these lying around. A unique addition to a cookie platter or part of an after dinner dessert. For the chocoholics out there, these are a dream come true.
Makes 20 to 30 depending on size – never enough
12 oz. semi-sweet bittersweet chocolate chips or a chocolate bar finely shaved or chopped
3/4 cup heavy cream
Coating of choice: We used cocoa powder and powdered sugar
1. Bring cream to just a boil in a small saucepan. Remove from heat and pour over chocolate and stir until chocolate and cream are incorporated and the mixture is glossy
2. Cover and refrigerate for 2-3 hours, until chocolate is firm
3. Scoop the chocolate with a teaspoon or tablespoon and roll into balls of desired size. Place on aluminum foil or waxed paper
4. Toss each truffle in coating of choice. Refrigerate until ready to eat…or eat right away
Good to know: You can store these in a refrigerated airtight container for up to 2 weeks. Bring to room temperature before serving.