Whip up a batch of these sinfully delicious sweets for someone you love. It’s easier than you think.
Chop the chocolate into small pieces with a sharp knife and put them in a medium-sized, heat-safe bowl.
Use semisweet chocolate chips if you don’t want to bother chopping chocolate.
Put the cream into a heavy saucepan and bring it to a slow boil.
Pour the boiled cream over the chocolate and stir it gently until smooth, about five minutes. Stir in the vanilla extract.
You can substitute cognac for the vanilla extract.
Cover loosely with plastic wrap and refrigerate until firm, at least 3 hours.
Sift cocoa into a medium-sized bowl; then wash your hands.
Roll teaspoon-sized amounts of the chilled chocolate mixture into balls and gently roll them in cocoa with your hands. Work quickly so the heat from your hands doesn’t melt the chocolate.
Coat some of the truffles in coconut, or finely chopped pistachios or hazelnuts.
Chill on a baking sheet lined with wax paper until firm, about 30 minutes. Store in an airtight container in the refrigerator for up to two weeks.
Alain Benier of France made a 220-pound chocolate truffle in 2001, setting a world record.
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Comments (7)
Delightful and delicious!
over 2 years ago by BCipolla
Do You Like Chocolate Truffles, Watch Video.
over 2 years ago by Mastrocola_Gaetano
Do You Like Chocolate Truffles, Watch Video.
over 2 years ago by Mastrocola_Gaetano
Hmmh, Yummy... I can't waiot to taste it...:)
about 1 year ago by gughasrinivas
yum!!
about 1 year ago by Nicole3900
i messed up mine: (
about 1 year ago by priscibug
How many does this make???
about 1 year ago by happybookworm02
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