Chocolate Truffles
Ingredients
For the Truffle Base:
- 8 oz high-quality bittersweet chocolate 60–70% cacao, finely chopped
- 1/2 cup heavy cream
- 1 tsp pure vanilla extract
- Pinch of salt
For Rolling/Coating:
- Unsweetened cocoa powder
- Finely chopped nuts pistachios, hazelnuts, almonds
- Sprinkles or shredded coconut optional
Instructions
- In a small saucepan, warm the heavy cream over medium heat until it just begins to simmer. Don’t let it boil.
- Place chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 2–3 minutes. Stir until smooth.
- Stir in the vanilla extract and salt. Let cool slightly, then refrigerate 1–2 hours until firm.
- Scoop mixture into 1-inch balls and roll between hands to smooth.
- Roll each truffle in your desired coating. Chill for 30 more minutes to set.
Notes
- For a festive twist, add a splash of flavored liqueur like Grand Marnier or Kahlua.
- If using milk chocolate, reduce the cream slightly.
- Store in the fridge for 2 weeks or freeze for up to 2 months.
- Calories: 85
- Fat: 6g
- Carbs: 7g
- Protein: 1g
- Sugar: 5g