My kids begged me to make Chocolate Truffles with them for Valentine’s Day gifts. Little tokens of love for their pals & teachers.
So that is exactly what we did. At 6:30am on a Saturday morning…
There are a few great things about chocolate truffles…
- They are made of CHOCOLATE
- You can FLAVOR them anyway you wish
- Truffles are ELEGANT
- Truffles are really EASY to PREPARE
- No BAKING involved.
- Make them yourself with any CHOCOLATE you like best. White, Milk Dark…a blend
- It is wayyyy CHEAPER to make them yourself then buy them in a store!
- Making truffles is FUN!
Basically all you need to do is make a quick & easy Chocolate Ganache. There is a 2:1 ratio chocolate to cream. You bring the cream to a boil then pour it over the chocolate.
While the cream is cooking you can add flavors to infuse it with. We add vanilla extract after we pour the hot cream into the chocolate. Mix the hot cream & fudge together until you get the consistency of fudgey sauce.
Let this firm up in the fridge for a few hours.
Then you scoop the firm ganache & roll it into balls of any size. We like 1 inch size best.
Then you coat the truffle in toppings. Get creative or stay classic.
We coated our truffles in real chocolate sprinkles, cocoa powder & rainbow nonpareils. A medley of fun!
After all that, you chill the truffles in the fridge so they firm up again.
Then eat them yourself or package them pretty for gifts. We have not yet figured out our packaging. We are thinking either mason jars with Valentine’s tags or Chinese take out containers.
Don’t these look like flowers? I had gobs of fun photographing them! Kinda like pop art, don’t you think?
Enjoy making Chocolate Truffles & be sure to involve the kiddos!
- 8 ounces Semi-Sweet or Bittersweet Chocolate, chopped into small pieces (use the highest quality you can get)
- 1/2 cup Heavy Whipping Cream
- 1 teaspoon Pure Vanilla Extract
- *Adjust all ingredients in direct proportions for more or less truffles. The ratio is 2 parts chocolate to 1 part cream.
- Coarse Sugar
- Maple Sugar
- Chopped Nuts
- Tiny Candy
- Cocoa Powder
- Place the chocolate in a large heat safe bowl. Heat the cream over medium heat until it bubbles up & simmers. Stir well, scraping down sides & do not let it burn. Pour hot cream over the chocolate. Add the vanilla. Let this sit a few minutes so the chocolate can melt. Mix well until you have a thick chocolate fudge. Let the mix cool for a few hours in the fridge until it is firm enough to scoop.
- Put toppings into individual bowls.
- Using a teaspoon scoop out chocolate and roll quickly into balls. We like about 1 inch in diameter. Work quickly as the chocolate will melt with the heat of your hands.
- Immediately dip truffle balls into toppings. Place onto a parchment lined sheet pan. Chill in the fridge for a few hours until solid. Store in the fridge until you are ready to enjoy your truffles.
Chocolate Truffles Recipe Links
- Chocolate Peanut Butter Truffles Deliciously Yum!
- Gluten Free Cookie Dough Truffles Just a Dash More
- Kahlua-Hazlenut Chocolate Truffles Very Culinary
- Roasted Almond & Black Pepper Truffles Adventures in Cooking
- Strawberry Cream Truffles Dizzy Busy and Hungry!
- Vegan Chocolate Raspberry Truffles One Ingredient Chef