Name: How To Make Homemade Chocolate Truffles
Prep time: 30 min
Cook time: 30 min
Yield: 40
Ingredients: Basic truffle ingredients -; 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces -; 1/2 cup of heavy whipping cream -; 1 teaspoon of vanilla extract -; Optional base flavorings: -; Mint leaves (1 bunch, stems removed, chopped, about 1 cup) -; Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods) -; Amaretto (1-2 tablespoons) -; Almond extract (1 teaspoon) -; Truffle coatings -; Cocoa powder -; Finely chopped walnuts -; Finely chopped almonds -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - How To Make Homemade Chocolate Truffles

1. Basic truffle ingredients -

2. 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces -

3. 1/2 cup of heavy whipping cream -

4. 1 teaspoon of vanilla extract -

5. Optional base flavorings: -

6. Mint leaves (1 bunch, stems removed, chopped, about 1 cup) -

7. Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods) -

8. Amaretto (1-2 tablespoons) -

9. Almond extract (1 teaspoon) -

10. Truffle coatings -

11. Cocoa powder -

12. Finely chopped walnuts -

13. Finely chopped almonds -

How to cook deliciously - How To Make Homemade Chocolate Truffles

1. Stage

Heat the cream to a simmer: In a small, heavy saucepan, bring the heavy whipping cream to a simmer, stirring and scraping down the sides with a spatula every few minutes. If you are using a liquid flavoring, stir it in with the cream and ignore the vanilla in the next step. If adding mint or other solids for flavor, remove the cream from the heat, add the flavor solids, and let steep for an hour. Then strain away the solids and return the cream to a simmer. Proceed with the recipe.

2. Stage

Make the chocolate base (ganache): Place the chocolate in a separate bowl. Pour the hot cream over the chocolate. Add the vanilla (if not using a different flavoring in the previous step), and allow to stand for a few minutes. Then, stir until smooth. This chocolate base is called ganache .

3. Stage

Cool to room temperature, then refrigerate: Allow the ganache to cool to room temperature. Place in the refrigerator for 2 hours.

4. Stage

Roll into balls and chill overnight: Prepare a baking sheet by lining it with parchment paper. Use a teaspoon to scoop out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on the prepared baking sheet. Place in the refrigerator overnight.

5. Stage

Roll in cocoa powder or your choice of coating: Roll in cocoa powder or chopped nuts and serve. If not serving right away, keep the coated truffles covered in the refrigerator for up to 4 days. For the best flavor and texture, let truffles come to room temperature before serving. Did you enjoy this recipe? Let us know with a rating and review!