Description
These Chocolate Truffles are the ultimate indulgence! With a smooth, velvety center made from semisweet chocolate and heavy cream, these homemade truffles melt in your mouth. Coated in rich cocoa powder, colorful sprinkles, or crunchy crushed nuts, they make the perfect treat for any occasion or a gift for chocolate lovers.
Ingredients
Scale
- 8 oz semisweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- Cocoa powder, sprinkles, or crushed nuts for coating
Instructions
- In a small saucepan, heat the heavy cream over medium heat until it starts to simmer, but don’t let it boil.
- Place the chopped semisweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 5 minutes.
- Stir the mixture until smooth and well-combined. Add the vanilla extract and stir to incorporate.
- Let the chocolate mixture cool slightly, then cover and refrigerate for about 1-2 hours, or until firm enough to scoop.
- Once firm, use a melon baller, spoon, or your hands to shape the mixture into small balls (about 1-inch in diameter).
- Roll the truffles in cocoa powder, sprinkles, or crushed nuts to coat.
- Place the truffles on a baking sheet lined with parchment paper. Refrigerate again for 30 minutes to set.
- Serve chilled or at room temperature. Enjoy!
Notes
- For a more luxurious flavor, you can add a tablespoon of liqueur like Grand Marnier or Baileys to the chocolate mixture.
- If you prefer a different coating, try rolling the truffles in melted chocolate or crushed graham crackers for a unique twist.
- These truffles can be stored in an airtight container in the fridge for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for heating cream)