Chocolate truffles are amazingly easy to make! They only have three ingredients and there is no real hands-on work besides rolling up the balls. This decadent mouthful of chocolate heaven is enough to make every day a special occasion!

These silky smooth truffles are fancy enough to serve after a formal dinner with a cup of coffee but also easy enough that you have no scruples when you eat the whole batch while lounging on the couch in your PJs and watching cartoons with the kids. Well you will have an overload of chocolate if you do that so I would not recommend this last idea (trust me, I’m talking from experience😄).

Chocolate truffles recipe

Ingredients

• 225 g / 8 oz dark chocolate
• 115 g / 4 oz heavy cream
• 45 g / 1,5 oz butter

Coating options:

1. 100-150 g / about 4 ounces chocolate

2. Dark cocoa powder

3. Coconut flakes

4. Sprinkles

5. Finely chopped hazelnuts

Chop up the chocolate.

Instructions

Heat the heavy cream on low heat. Add butter and heat until melted. You shouldn’t let the cream get to boiling but it needs to be really hot.

Pour the hot cream mixture on chopped chocolate and let sit without touching it for 3-5 minutes.

Stir the mixture gently until smooth.

Cover the truffle base with plastic wrap right in contact with the chocolate. If you let the mixture at open air it will form a crust and the texture will no longer be as smooth and uniform.

Tip! Use a large shallow dish – this way the chocolate will firm up quicker!

Take the truffle mixture out of the refrigerator and roll small little balls between your palms. Work quite quickly – the warmer the chocolate is, the messier the whole process gets. You can use a small ice cream scoop to get equal sized truffles, but I must admit I like to use just a regular teaspoon.

Dip the truffle balls in melted chocolate and lay them on a parchment covered oven tray (or any other plate that is flat enough for the truffles to stay in place). Let the coating chocolate completely firm up before placing in an airtight container for storing.

If using dry coatings like cocoa powder, sprinkles, hazelnut or coconut flakes, pour the coating in a plate and roll the truffle balls lightly in it. Use small paper liners if you have them and place in an airtight container.

Let the truffles firm up in the refrigerator for at least an hour.

You can store the truffles for up to a week in the refrigerator.

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