Chocolate Truffles

Homemade chocolate truffles are super easy to make with only a few simple ingredients. Switch up the extracts or toppings for a totally customizable, creamy chocolate treat. Perfect for gifting!

Author Amber Brady

Prep Time 20

Chill Time 1

Total Time 1 20

Yields -20 truffles

Ingredients

8 oz (227 g) dark chocolate (60%), chopped
½ cup (118 ml) heavy whipping cream
½ tsp pure vanilla extract
toppings for rolling, (cocoa powder, toasted chopped pecans, sprinkles, etc.)

Instructions

Chop chocolate into small pieces. Place in a heat-safe bowl or dish.
Heat heavy whipping cream in the microwave, or on the stove, until it steams and simmers/starts to boil. Be careful, it will puff up.
Pour cream over the top of the chopped chocolate. Cover with plastic wrap and let sit for 2 minutes. Whisk until smooth. Stir in the vanilla and then refrigerate the chocolate ganache for 1 hour or until firm enough to scoop.
Place toppings in separate bowls.
Use a #50 or #60 size scoop (about 2 teaspoons) to portion the chocolate onto a parchment lined sheet tray.
Roll each ball with two hands until round, then roll in the desired topping. Place back onto tray. Repeat.
Store chocolate truffles up to 2 weeks in the fridge. Serve at room temperature.

Notes

Chocolate truffles will need extra chill time after shaping, if dipping into melted chocolate for a firm chocolate exterior.
I used Ghirardelli Baking Bars for these truffles.

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