Chocolate truffles are so delicious and easy to make. And they are something that I've never seen recreated well in a store-bought product. You can flavor them any number of ways, with extracts or liquer, different chocolate types, and different coverings such as tempered chocolate, candy melts, nuts, sugars, and powders. You can get a thousand different types of truffles from just one basic recipe. They're fun to eat, beautiful to give as gifts, and require only a few simple ingredients.
Now pop your bowl in the fridge or freezer for a while. You want to firm it up so it's hard enough to roll into balls. Keep an eye on it--it gets hard to manage if you let it get too cold.
To keep things a little clean, I cover my cookie sheet or plate or whatever I plan on setting the truffles on with some parchment paper. Pop them back in the fridge to cool down again.
What I like to do with the cocoa powder is push all the powder to one side of the bowl or plate.
Give these truffles as a gift or keep them around the house for a decadent snack. Store them in the freezer and they'll keep for months--that is, if they last that long!
Recipe: Chocolate Christmas Truffles
1 c. heavy cream
4 oz. unsweetened, semi-sweet, bittersweet, or dark chocolate
2 3/4 c. semi-sweet chips
2 tbsp. butter
1 shot liquer
1 tsp. vanilla
coating of your choice
Melt cream, chocolate, chips, and butter together in a bowl. Add liquer and vanilla. Store in the fridge or freezer to let the mixture firm up.
Once mixture has hardened (~2 hours), roll into bite-sized truffles. Place on a cookie sheet or plate. Once all truffles are rolled out, return them to the fridge.
Roll cooled truffles in whatever coating you choose (tempered chocolate or candy melts, nuts, sprinkles, etc.) Store in a cool place.
Posts will resume on Monday, December 27. Have a merry Christmas or an otherwise happy holiday!