Somedays you feel like messing around in the kitchen, and other days you just have a craving for something delicious. That is how these SUPER easy truffles were created.
If you’ve ever made ganache to pour over a cake or brownies, you already know the key that GOOD chocolate is to making a treat that tastes amazing. And when you mix that good chocolate with heavy cream? That’s when the magic happens.
This is a recipe that I have been asked for very often over the past 15 years or so, and it’s so easy. Enjoy!
DARK CHOCOLATE TRUFFLES
- 8 oz good quality dark chocolate
- 8 oz heavy cream
- cocoa powder for dusting
Break chocolate into small pieces and set aside in a medium bowl.
Heat heavy cream in the microwave or on the stove top until it starts to foam.
Pour the cream over the chocolate pieces and stir until the chocolate is completely melted and the mixture is smooth (This could take some time). Chill until solid.
Once the mixture has solidified, remove from the fridge and scoop out enough to make a 1-inch ball. Roll the chocolate with your hands to form a smooth ball, and drop into a dish of cocoa powder to cover.
Stack the truffles on a plate, pack them in gift boxes, separate them with mini cupcake cups, or just sit and eat them!
This recipe is VERY easy to multiply – double or triple it with no problems, just make sure the ratio of solid (chocolate) to liquid (cream) stays 1:1.
The most important ingredient is the chocolate. If you don’t like the taste of it before you melt it down, you won’t like it when you make it into truffles. Get a really GOOD, quality chocolate. We often mix several different chocolate bars together – some dark, some more mild, some with chili already in it, whatever your favorite tasting bar is, it can go in! Milk chocolate doesn’t give as intensely chocolate of a flavor, since it’s being further diluted with cream, but if that is your preference, go for it. White chocolate can be very fun too.
Here are links to some of my favorite Chocolates:
- Theo Chocolates 85% dark
- Dagoba Rich Dark Chocolate Bar
- Dagoba Xocolatl Drinking Chocolate (powder for coating)
- Trader Joe’s Chocolate Passport Gift Set – Mix them together!
- Trader Joe’s Dark Chocolate Lover’s Bar – this one has such a nice flavor for brownies & truffles
- Lindt Excellence Dark Chocolate with Chili Bar – I mix a few pieces of this one in to give a subtle hint of heat. It goes into the 11 Chocolate Brownies too! (recipe coming later this week!)
SOME OPTIONS FOR FLAVORING
You can add just about any flavor to these truffles that you’d prefer. Below are some of the ones my family loves:
SPICED COCOA TRUFFLES
Mix 1 Tsp each of chili powder and good cinnamon per 1/2 cup of cocoa powder before coating the truffles to add a hint of spice. If you want more, you can add them into the cream when you are heating it.
When heating the cream, add in 1 tsp of extract of your choice – apricot, raspberry, vanilla, rum, etc. You can also use jam, but you will need to reduce the amount of cream. The liquid to chocolate ratio needs to be 1:1.
Coat the truffles with sprinkles or powdered sugar instead of cocoa powder.
Roll the truffles in crushed nuts, or mix some crushed nuts in with the chocolate before stirring in the cream. Or do both, so those who can’t have nuts know what’s inside. Crushed candied pecans are so yummy!
TRUFFLES WITH A HARD SHELL
If you make another mixture of chocolate and heavy cream, but with a ratio of 2:1 (8 oz of chocolate to 4 oz of cream) you can dip the truffles into the warm mixture & set them on a cooling rack to harden.
You can also make a small 2:1 batch of another chocolate (think white chocolate) and drizzle it over your truffles to give them a dressy look.