Easy Creamy Homemade Chocolate Truffles
A simple recipe for three-ingredient easy creamy homemade chocolate truffles
Ingredients
- 8 oz semi-sweet chocolate 2 x 4 oz bars
- 3 tbsp butter
- 1/2 cup heavy cream
Optional Flavor Suggestions
- 1/2 tsp extract (peppermint, orange, raspberry, etc.) 1 tsp for stronger flavor
- 1 tbsp liqueur (orange, coffee, Baileys)
Optional Topping Suggestions
- Tempered semi-sweet chocolate, chopped nuts, sprinkles, crushed Oreos, coconut (flakes or desiccated), crushed candy canes, cocoa
Instructions
- Finely chop the chocolate and place it in the mixing bowl.
- Cut the butter into tablespoon-sized pieces and then cut in half.
- Place the butter in the bowl with the chopped chocolate. Set aside.
- Heat the heavy cream in a saucepan over medium high heat, stirring occasionally, until it is simmering. This means there will be bubbles around the edges and there will be a fair amount of steam rising from the surface of the cream.
- Pour the cream over the chopped chocolate. Do not stir the cream.
- Place a plate over the top of the bowl and let the chocolate and cream sit undisturbed for 3-4 minutes.
- Whisk together the chocolate, butter, and cream until smooth and there are no more chunks of chocolate.
- If you are using flavoring, add it to the mixture and stir to combine.
- Pour the chocolate into a shallow baking dish. An 8x8 glass baking dish works well.
- Place the chocolate mixture in the fridge until firm, at least 60 minutes.
- Line a baking sheet with a silicone mat or parchment paper.
- When the chocolate is firm, remove them from the fridge and form rough truffles using a small cookie scoop.
- Place the truffles on the prepared baking tray. Return them to the fridge for about 15 minutes.
- At the end of the 15 minutes, remove the truffles from the fridge. Roll them around between your hands to get a perfect round shape.
- Return the truffles to the fridge for 10 minutes before adding any toppings.
- While the truffles are chilling, set up shallow dishes with your toppings.
- Roll the chilled truffles in toppings and shake off the excess.
- NOTE ON TEMPERED CHOCOLATEMaking tempered chocolate is a bit of a finicky process, but in my opinion, it is totally worthwhile. Tempered chocolate requires heating chopped chocolate to a particular temperature in a series of steps. The result is shiny chocolate that cracks when you bite into it. Coating truffles in plain melted chocolate will result in a coating that is soft like the middle of the truffle. The contrast between crisp tempered chocolate and the soft center makes chocolate truffles even more special.
- You can roll your chilled truffles in tempered chocolate using two forks and then add an additional topping. The truffles you see here are coated in tempered chocolate and candy canes I crushed in a Ziploc bag with a hammer.