Warning_ These Homemade Chocolate Truffles Are Highly Addictive
- 24 days ago
Here's a simple and delicious homemade chocolate truffles recipe:
Ingredients:
12 oz (340g) of high-quality dark chocolate, finely chopped
1 cup (240ml) of heavy cream
1 teaspoon of vanilla extract (optional)
Cocoa powder, finely chopped nuts, or sprinkles for coating
Instructions:
Prepare the Chocolate: Place the finely chopped dark chocolate in a heatproof bowl. Set aside.
Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil. Once it's hot, remove from the heat.
Combine Cream and Chocolate: Pour the hot cream over the chopped chocolate. Let it sit undisturbed for about 2-3 minutes to allow the chocolate to soften.
Mix Until Smooth: After the chocolate has softened, gently stir the mixture until it becomes smooth and glossy. Add the vanilla extract, if using, and stir to combine.
Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the mixture is firm enough to scoop.
Form the Truffles: Using a small spoon or a melon baller, scoop out small portions of the chilled chocolate mixture and roll them into balls with your hands.
Coat the Truffles: Roll each chocolate ball in cocoa powder, chopped nuts, or sprinkles to coat.
Chill Before Serving: Place the coated truffles on a baking sheet lined with parchment paper and refrigerate until firm.
Serve and Enjoy: Once firm, your homemade chocolate truffles are ready to be enjoyed!
These truffles make a perfect treat for any occasion and can be stored in an airtight container in the refrigerator for up to two weeks.
Ingredients:
12 oz (340g) of high-quality dark chocolate, finely chopped
1 cup (240ml) of heavy cream
1 teaspoon of vanilla extract (optional)
Cocoa powder, finely chopped nuts, or sprinkles for coating
Instructions:
Prepare the Chocolate: Place the finely chopped dark chocolate in a heatproof bowl. Set aside.
Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil. Once it's hot, remove from the heat.
Combine Cream and Chocolate: Pour the hot cream over the chopped chocolate. Let it sit undisturbed for about 2-3 minutes to allow the chocolate to soften.
Mix Until Smooth: After the chocolate has softened, gently stir the mixture until it becomes smooth and glossy. Add the vanilla extract, if using, and stir to combine.
Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the mixture is firm enough to scoop.
Form the Truffles: Using a small spoon or a melon baller, scoop out small portions of the chilled chocolate mixture and roll them into balls with your hands.
Coat the Truffles: Roll each chocolate ball in cocoa powder, chopped nuts, or sprinkles to coat.
Chill Before Serving: Place the coated truffles on a baking sheet lined with parchment paper and refrigerate until firm.
Serve and Enjoy: Once firm, your homemade chocolate truffles are ready to be enjoyed!
These truffles make a perfect treat for any occasion and can be stored in an airtight container in the refrigerator for up to two weeks.