Description
Deliciously rich and creamy chocolate truffles made with semi-sweet chocolate and heavy cream. These no-bake treats are easy to prepare, customizable with various coatings like cocoa powder, nuts, or sprinkles, and perfect for any special occasion or holiday treat.
Ingredients
Scale
Main Ingredients
- 8 ounces semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, softened
Coating Options (optional)
- Cocoa powder
- Chopped nuts
- Sprinkles
- Melted chocolate for coating
Instructions
- Prepare the chocolate: Place the finely chopped semi-sweet chocolate in a heatproof bowl, ensuring it is evenly distributed for melting.
- Heat the cream: In a small saucepan, gently heat the heavy cream over medium heat until it just begins to simmer, being careful not to boil.
- Combine cream and chocolate: Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2–3 minutes to soften the chocolate for easier mixing.
- Mix until smooth: Gently stir the cream and chocolate mixture until a smooth, glossy ganache forms with fully melted chocolate.
- Add flavor and butter: Stir in the vanilla extract and softened butter until everything is well combined and the texture is silky.
- Chill the mixture: Cover the bowl tightly with plastic wrap and refrigerate for 1–2 hours until the ganache is firm enough to scoop and shape.
- Shape the truffles: Using a small spoon or melon baller, scoop out portions of the firm ganache and roll each portion quickly between your hands to form smooth balls.
- Coat the truffles: Roll each truffle in cocoa powder, chopped nuts, sprinkles, or dip them in melted chocolate for a delicious coating.
- Set the truffles: Arrange the coated truffles on a parchment-lined tray and refrigerate for 15–20 minutes to allow coatings to set firmly.
- Store and serve: Keep the truffles refrigerated in an airtight container until ready to serve. Enjoy chilled for the best texture and flavor.
Notes
- For an extra flavor twist, add a splash of your favorite liqueur such as Baileys, Kahlua, or Grand Marnier to the ganache before chilling.
- Truffles can be made up to a week in advance and stored in an airtight container in the refrigerator.
