There is something so luxurious about chocolate truffles. Little balls of chocolatey, buttery, creamy, soft perfection. And yet, they could not be simpler to make. This holiday season, why not treat the people you love to some truffled goodness? They make great nibbles to keep around the house (just be careful not to eat the whole lot in one go!), but you could also make little goodie bags to give out as presents…and nobody needs to know how easy it was!
The other great thing about this recipe is that it is very versatile; there are endless possibilities for how you can adapt the basic chocolate truffle. Roll your truffles in powdered sugar, cocoa powder, shredded coconut, or any kind of nut (such as crushed hazelnuts, almonds, pistachios, or peanuts). Make flavored truffles by adding a few drops of peppermint extract, a dash of orange liquer, or a hint of wintery spice like cinnamon and nutmeg to your chocolate mixture. Or serve them dipped in chocolate ganache (think white chocolate truffles dipped in dark chocolate or vice versa), drizzled in fruit syrup or caramel, or alongside a fresh platter of tart fruit (I find that pineapple is great with chocolate).
You will need:
- 1 pound of good-quality chocolate (you can use any combination you like, such as half semisweet and half bittersweet, half milk and half dark, a quarter of each, or just one kind…whatever floats your boat)
- 1 cup heavy cream
- 1 tbsp brewed coffee
- 1/2 tsp vanilla extract
- Flavorings, if desired (e.g., peppermint extract, orange liquer or spices)
- Powdered sugar, cocoa powder, shredded coconut, or crushed nuts, if desired
Finely chop chocolate and place in a heat-proof bowl.
Heat cream in a small saucepan until it starts to simmer. Remove from heat and allow cream to sit for 20 seconds, then pour through a fine sieve into the bowl with chocolate. Using a whisk, slowly stir the cream and chocolate together until the chocolate is completely melted. Whisk in the coffee, vanilla and any other flavorings you are using, and set mixture aside at room temperature for one hour.
Spoon 1-tsp of chocolate mixture, gently roll between your palms to create round balls, and place on a baking sheet lined with parchment paper. Roll in confectioners’ sugar, cocoa powder or chopped nuts, if using, or drizzle with chocolate or caramel sauce as desired. Keep refrigerated, but serve at room temperature. Bon appetit!
In good health,
* Photo compliments of foodnetwork.com; recipe adapted from Ina Garten