I like to make these chocolate truffles around Christmas time because they are a great gift for the holidays. Everyone loves them and can be easily made in advance and frozen. However, the chocolates are perfect for Valentine’s Day too.
If you never made chocolate truffles before or you have no idea how they are made, you are here for a pleasant surprise. There is nothing easier than making delicious, decadent truffles. The base for them is a chocolate ganache that it is usually made by pouring hot heavy cream over chocolate. The mixture is then cooled and flavors are added. When it gets to the right consistency, small pieces of ganache are rolled into a ball and tossed in cocoa powder, at least traditionally.
However, you can use some other things too, besides the cocoa powder. I like crushed cocoa nibs, crushed pistachios or other nuts, crushed peppermint candy sticks, chocolate sprinkles etc.
Sometimes, the truffles are coated in tempered chocolate and then tossed in cocoa powder, like the ones you find in the fancy patisseries.
The secret to a great truffle is to use quality ingredients. I like to use dark chocolate with more than 66% cocoa solids, preferably European chocolate.
Once in a while, I use different liquors in the mixture. I like coffee, orange, cherry liquors or simple brandy, depends on how “boozy” I want to make them. I find this dessert to be more like a dessert for adults and not so much for young children, anyway.
I place them in cute metal boxes and gift them to friends and family. The recipe makes a generous amount of 80 truffles approximately, so it works perfect as gifts. If you keep them refrigerated in an airtight container, they last about a week. These easy, delicious chocolate truffles are an elegant rich treat that everyone will love!
Interested in also making some Rum balls? Here is a recipe.
Or maybe you want to join The Bossy Kitchen community group where you can share your creations made from this blog or from other sources. Everyone is welcome to join!
- 1¾ cups heavy cream
- 4 tablespoons granulated sugar
- 1 lb 2 oz dark chocolate finely chopped, bittersweet, with over 66% cocoa solids
- 6 tablespoons unsalted butter cut into cubes and at room temperature
- Optional: ⅓ cup any liquor you like(amaretto, orange, coffee etc)
- Suggestions for covering the truffles with:
- Chocolate sprinkles
- cocoa powder
- Ground nuts(your favorite-could be walnuts pistachios, peanuts, hazelnuts etc)
- Ground peppermint sticks
- Place the heavy cream and sugar in a saucepan and bring to a boil.
- Gradually add the heavy cream to the chopped chocolate, mixing continuously to form an emulsion.
- Add the butter and continue to mix until fully incorporated.
- If you are adding any kind of liquor to your ganache, add it now and mix well.
- Leave the ganache to firm for about an hour, then use it.
- With a teaspoon, take dollops of the ganache and roll them quickly inside your palms to form balls.
- (I formed the ganache into 0.3oz each piece).
- Place the chocolate truffles on parchment paper and place them in the refrigerator for 2-3 hours.
- Prepare small trays with ground nuts, cocoa powder and anything else you wish to cover the truffles with.
- Roll truffles in the trays to fully coat. Place them in chocolate paper cups.
- The chocolates make a great gift.