Indulge in pure bliss with these irresistible chocolate truffles that take just 15 minutes of hands-on time. These bite-sized delights strike the perfect balance between rich decadence and effortless preparation.
With only 14 calories per truffle, you can savor these melt-in-your-mouth confections without guilt. Whether you’re planning a special celebration or simply treating yourself, these homemade truffles deliver restaurant-quality results with minimal effort.
Ingredients for Decadent Chocolate Truffles
- Semi-sweet chocolate bars: 24 ounces, finely chopped for smooth melting
- Heavy cream: 2/3 cup, fresh and cold
- Vanilla extract: 1/2 teaspoon for enhanced flavor
- Coating options: Unsweetened cocoa powder, crushed nuts, or colorful sprinkles as desired
Step-by-Step Truffle Making Guide
- Prepare chocolate: Place finely chopped chocolate in a heat-safe bowl and set aside
- Heat cream: Warm heavy cream in a saucepan until simmering (about 2-3 minutes)
- Combine: Pour hot cream over chocolate and let it rest for 3-5 minutes untouched
- Mix and flavor: Add vanilla extract and stir until completely smooth and glossy
- Initial chill: Cover surface directly with plastic wrap and refrigerate for one hour
- Shape truffles: Scoop tablespoon-sized portions and roll into neat balls
- Coating time: Roll each truffle in your chosen topping for a beautiful finish
- Final chill: Place on parchment-lined sheet and refrigerate until firm
- Storage: Keep in airtight container in fridge, serve at room temperature for best taste
Chocolate Selection Tips
The secret to amazing truffles starts with good chocolate! While semi-sweet chocolate bars work beautifully here, you can play with different chocolate types. Dark chocolate (around 60-70% cocoa) makes rich, less sweet truffles.
Milk chocolate creates super creamy, sweeter ones. Just make sure to use real chocolate bars instead of chocolate chips – they melt much better and give you that perfect smooth texture.
Rolling Tips & Tricks
Rolling truffles can get messy, but here’s a neat trick: keep your hands cool! Rinse them under cold water and dry well before starting. If things get sticky, pop the mixture back in the fridge for 10-15 minutes.
For perfectly round truffles, roll them quickly between your palms using light pressure. A small cookie scoop or melon baller helps make same-sized truffles.
Fun Coating Ideas
While cocoa powder is a classic choice, you can make these truffles extra special with different coatings. Try chopped toasted nuts, shredded coconut, or colorful sprinkles for parties. Crushed freeze-dried raspberries add a lovely pop of color and tang.
You can even roll them in finely chopped chocolate to create a light shell. Mix and match coatings on your batch for a beautiful truffle box!
Storing & Gifting
These truffles make wonderful gifts! Layer them in a pretty box with parchment paper between layers. They’ll stay fresh in the fridge for up to 2 weeks – just wrap them well to keep other food smells out.
Want to plan ahead? You can freeze them for up to 3 months. Just bring them to room temp before serving. The texture is best when they’re slightly soft but still hold their shape.
Chocolate Truffles
Equipment
- Heat-proof bowl
- Saucepan
- Sheet pan
Ingredients
- 2 4 oz semi-sweet chocolate bars finely chopped
- 2/3 cup heavy cream
- 1/2 teaspoon vanilla extract
- Coating: unsweetened cocoa powder, crushed nuts, sprinkles
Instructions
- Place the chocolate in a heat-proof bowl. Set aside.
- Place the cream in a saucepan over medium heat (or you can heat it to simmering, in the microwave). Cook for 2-3 minutes or until cream is simmering.
- Pour the cream over the chopped chocolate and allow mixture to rest for 3-5 minutes.
- Add the vanilla extract then stir until the chocolate has completely melted.
- Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for one hour, or until firm.
- Scoop the mixture into 1 tablespoon-sized mounds. Roll each into balls.
- If the chocolate gets too soft and starts to melt, you can chill it until it becomes easier to work with again.
- Roll each into toppings, if desired. Place them on a sheet pan lined with parchment and chill until firm.
- After the truffles are firm, you can transfer them to an airtight container.
- Store your truffles in an airtight container in the refrigerator. Remove them to come to room temperature about 20 minutes before serving (they taste best served at room temperature.).
