How to Make Chocolate Truffles
Whip up a batch of these sinfully delicious sweets for someone you love. It's easier than you think.
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You Will Need
- 8 oz. good-quality, semisweet chocolate
- A sharp knife
- ½ c. heavy cream
- 2 tbsp. vanilla extract
- ½ c. unsweetened cocoa
- 8 oz. semisweet chocolate chips (optional)
- Cognac (optional)
- Shredded coconut (optional)
- Unsalted pistachios and hazelnuts, finely chopped (optional)
Steps
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Step 1
Chop the chocolate
Chop the chocolate into small pieces with a sharp knife and put them in a medium-sized, heat-safe bowl.
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Use semisweet chocolate chips if you don't want to bother chopping chocolate.
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Step 2
Boil the cream
Put the cream into a heavy saucepan and bring it to a slow boil.
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Step 3
Combine cream and chocolate
Pour the boiled cream over the chocolate and stir it gently until smooth, about five minutes. Stir in the vanilla extract.
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You can substitute cognac for the vanilla extract.
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Step 4
Refrigerate
Cover loosely with plastic wrap and refrigerate until firm, at least 3 hours.
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Step 5
Sift cocoa
Sift cocoa into a medium-sized bowl; then wash your hands.
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Step 6
Make chocolate balls
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.
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Coat some of the truffles in coconut, or finely chopped pistachios or hazelnuts.
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Step 7
Chill
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.
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Alain Benier of France made a 220-pound chocolate truffle in 2001, setting a world record.
