Nov 27, 2017, Updated May 23, 2023
Chocolate Truffle Ingredients
The important thing when making something with so few ingredients is to choose good quality.
Chocolate: ideally buy really good chocolate (your favourite dark variety for eating or baking – definitely not chocolate chips) and you’ll be rewarded with groan-worthy, smooth, creamy truffles. I love 70% Lindt Dark Chocolate Bars for this (I buy them in bulk at Costco typically. Cream: labeled whipping cream, heavy cream or 35% milkfat cream Butter: definitely unsalted Toppings: I used crushed cinnamon candy (Ganong Chicken Bones in Canada) to coat half of my truffles for this recipe, and cocoa powder for the rest. You could also try crushed, toasted nuts, crushed candy canes, or freeze them after rolling and then dip in melted chocolate.
How to Make Them
While chocolate candy-making can be finicky, truffles are blessedly not.
All you have to do is bring some butter, chocolate and cream to a simmer Stop when the chocolate is 80% melted Simply stirring for a few minutes will melt everything together Let stand and after a couple hours, it will be perfectly scoopable
PRO TIPS
Melt the chocolate gently and take it away from the heat while there are still some chunks. Letting it stand and stirring it vigorously will melt the remaining chocolate. By contrast, if you overheat chocolate by keeping it over simmering water or in the microwave too long, it can separate and get clumpy (which is very hard to fix). Avoid extreme temperature changes or you’ll get a white bloom on the surface – so don’t skip the cooling step before refrigerating. (And if you do end up with a bloom, it’s still totally safe to eat and will probably be hidden by the toppings anyway.) Lastly, but importantly, allow cold truffles stand on the counter for 30 minutes prior to serving – don’t ever serve straight from the fridge or freezer. The blissful experience depends on temperature.
If you love easy holiday recipes like this, you MUST check out my 15+ Delicious No-Bake Christmas Treats.
