Chocolate truffles
Table of Contents

Ingredients

  • 500 ml of heavy cream
  • 500 g of dark chocolate (at least 60 % cocoa)

Topping exemples:

  • Cocoa powder (a little messy to the touch, not that interesting texturely, and the moisture can seep through if not eaten rapidly)
  • Crushed nuts (a little messy too, but tasty and crunchy)
  • Coconut powder (my favorite, love the visual contrast, subtle texture and sweet flavor)

You can add other ingredients to the mixture such as vanilla extract, or other flavors.

You can also try a different type of chocolate (milk chocolate, white chocolate, etc.) but the ratio of chocolate to heavy cream will need to be adjusted.

Steps

  1. In a medium-sized pan, combine the chocolate (500 g) and heavy cream (500 ml) over low heat, mix until you achieve a smooth consistency.
  2. Pour mixture into a bread pan.
  3. Let it cool down in the refrigerator for 1 hour or until mixture is solid.
  4. With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt). You can also use a spoon and shape them by hand (although it’s a bit more messy and the chocolate will melt faster).
  5. Roll in your topping of choice, place them on a tray and let them cool down again.

When you want to serve them, you can eat them straight out of the fridge or let them come to room temperature.

If you made too much of them, they also freeze very well. Make sure to keep them in a airtight container.