Dark Chocolate Truffles

I was scrolling through Instagram one day and saw a photo of chocolate truffles with all different kinds of toppings. Not only did they look yummy but they were so very pretty! The perfect inspiration for a Mother’s Day gift which was coming up soon.

Following the recipe from How to Cook Everything by Mark Bittman, I bought the ingredients I needed: chocolate and cream. Yep. That’s it! I LOVE when a recipe is this simple and yet so good. It’s basically just hardened ganache rolled into balls. Because there are only two ingredients, quality is the key. So get the best chocolate you can find. I bought a bag of Ghirardelli’s 60% cocoa chips.

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To make the truffles, heat the cream over the stove, pour it over the chocolate, and mix it all together until the chocolate starts to beautifully melt and swirl. Believe me. At this point it is incredibly hard not to do a taste-test.

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Once the chocolate is thoroughly mixed with the cream and is melted, pop it in the fridge until it’s firm enough to roll into balls and coat with your favorite toppings. I used shredded coconut, chopped almonds, cocoa powder and confectioner’s sugar. But feel free to use whatever toppings you’d like…get creative!

These truffles are melt-in-your-mouth good and super easy to make (well okay…the rolling part is a bit messy but hey, it’s worth it in the end).

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Dark Chocolate Truffles

(Adapted from Mark Bittman’s Quick Ganache Truffles from How to Cook Everything)

Ingredients

Ganache

2 c. cream

16 oz. bittersweet chocolate chips

Toppings

shredded coconut

chopped almonds

cocoa powder

confectioner’s sugar

Instructions

1. Heat the cream over the stove until steaming (not boiling).

2. Pour it over the chocolate chips and stir until combined.

3. Chill in the fridge until firm enough to handle.

4. When the ganache hardens, form into 1 inch balls and coat in the toppings. If the chocolate starts to soften, put it back in the fridge or freezer until firm enough to handle again. Place truffles on a baking sheet covered with parchment paper.

5. Chill the truffles until ready to serve.

Notes

This recipe yields a large amount of truffles. If you’d like, you can split the recipe in half. But I highly suggest making the full amount because they’re so much fun to share!

 

 

 

 

 

 

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