Chocolate truffles are very rich chocolate (ganache) in the shape of balls and covered with multiple different coatings. I chose to use cocoa powder, oreo crumbs, chocolate sprinkles, and mixed nuts. Cocoa powder is often popular because it resembles dirt to look like real truffles dug up from the ground.
Recipe:
- 3/4 Heavy Whipping Cream
- 2 tbsp. Butter
- 8 oz. Semi-Sweet Bakers Chocolate
Chop your chocolate and place it in a large bowl. Set aside. In a medium size pot, add your butter and melt it over medium heat. Add your cream and bring it just to a boil, stirring often. As soon as your cream starts to boil, pour it over your chocolate. Let it sit for a few minutes and then stir with a spoon until you have a smooth consistency. Place the ganache in the refrigerator for at least 4 hours.
Once the ganache is chilled, take out your materials you want to roll your truffles in and place them in individual bowls. Spoon out a small amount of ganache and roll it into a ball. Roll it in your covering. Place it on a baking sheet. Once you are done rolling and covering all your truffles, place back in the refrigerator to chill for at least another hour before serving.
Baking Tips:
- After you add the cream to the chocolate to melt, when you start stirring it, try not to lift the spoon out of the bowl. This way you will reduce the amount of air you get in the ganache.
- You can add flavoring to the cream, when you are heating it up, to create additional flavors to the chocolate. For example, rum, raspberry extract, orange extract.
- Other items you can use to cover the truffles with include Coconut, Chocolate Chips, Powder Sugar, Sugar or Sugar Sprinkles.
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