Chocolate truffles are much easier to make than most people think. In fact, they are so simple, my kid has the ingredients and process memorized. Given the time of year, it’s kind of nice to have these lying around. A unique addition to a cookie platter or part of an after dinner dessert. For the chocoholics out there, these are a dream come true.
Easy enough to make with little kids (rolling the “balls” with your hands is messy but that is what makes it fun!). The kids will want to decorate these with “vile” things like colorful sprinkles ( let them!). Sprinkles, somehow make children happy even though they taste kind of yucky, in my opinion. I managed to talk Ria out of sprinkles on our truffles (yay!) because I cannot bear to eat or even look at sprinkles anymore after her heavily decorated Chocolate Ganache Volcano Cake. We rolled ours in confectioner’s sugar and unsweetened cocoa but you can get creative and use a variety of toppings such as crushed nuts, brown sugar, colorful sugar etc.etc.
Chocolate Truffles (from Fresh Everyday by Sara Foster)
makes 20 to 30 depending on size – never enough
12 oz. semi-sweet bittersweet chocolate chips or a chocolate bar finely shaved or chopped
3/4 cup heavy cream
Coating of choice: We used cocoa powder and powdered sugar
- Bring cream to just a boil in a small saucepan. Remove from heat and pour over chocolate and stir until chocolate and cream are incorporated and the mixture is glossy
- Cover and refrigerate for 2-3 hours, until chocolate is firm
- Scoop the chocolate with a teaspoon or tablespoon and roll into balls of desired size. Place on aluminum foil or waxed paper
- Toss each truffle in coating of choice. Refrigerate until ready to eat…or eat right away
You can store these in a refrigerated airtight container for up to 2 weeks. Bring to room temperature before serving.