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Chocolate Truffles

Chocolate Truffles

Chocolate truffles are so decadent, but what most people don't know is how incredibly easy they are to make. I love to make a couple of batches of these truffles, pack them in pretty tins, and deliver them to neighbors and friends for special occasions. You can make the truffle mixture quite quickly, chill it, and come back to it when you have time to form the truffles.
TIP: The chocolate and butter can be melted in the microwave, but melting on the stovetop gives you more control and prevents burning the chocolate. Having clean, cool, dry hands is key when rolling truffles. It’s important to roll each truffle quickly so that the chocolate doesn't melt.
Special Equipment: a small (1-tablespoon) scoop with release handle

Chocolate Truffles

Recipe makes 40 truffles. Total time 4 hours and 30 minutes. Active time 30 minutes.
Ingredients:
Truffle mixture
  • 8 ounces roughly chopped semisweet baking chocolate
    • 12 tablespoons (1 1/2 sticks) unsalted butter
      • 1/2 cup heavy cream
        • 1 teaspoon pure vanilla extract
          Dusting the truffles
          • 1/2 cup unsweetened cocoa powder
            • 1/2 cup granulated sugar
              • Other coating options: crushed walnuts, chocolate sprinkles, rainbow sprinkles, sugar and spices
                Directions:
                1. To make the truffle mixture: Fill a saucepan with 2 inches of water. Set a heatproof bowl over the saucepan. Melt the chocolate and butter in the bowl over medium heat. Stir to make sure that the butter and chocolate are completely melted.
                2. Remove the bowl from heat and use a wooden spoon to mix as you slowly add the cream and vanilla. Mix until completely combined. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours.
                3. For dusting the truffles: Combine the cocoa powder and sugar in a small bowl. Set aside.
                4. Test the readiness of the truffle mixture with your finger: You should be able to make an indentation in it with your fingertip, but your finger should come away clean.
                5. Use a small (1-tablespoon) scoop with a release handle to make a ball of truffle mixture. Use your hands to roll the truffle into a smooth sphere (do this quickly as your hands will begin to melt the truffle mixture). Drop the truffle into dusting powder and roll it carefully to ensure that the entire truffle is coated. Set the truffle on parchment paper and repeat with the remaining truffle mixture. You can also roll the truffles in other coatings, such as crushed nuts, sprinkles, and sugar mixed with spices.

                Recipe first featured on Ranch To Table Season 3 Episode 1: A Ranch Holiday on the Magnolia Network.

                 Enjoy!

                Elizabeth

                Photographs by BJ Golnick and Brian Skope

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