Chocolate Truffles

• 1 cup heavy cream
• 1 1/2 cups semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• Cocoa powder for dusting

Steps

1. 1 Heat the heavy cream in a small saucepan over medium heat until just simmering.
2. 2 Remove from heat and pour over the chocolate chips in a medium bowl.
3. 3 Let sit for 5 minutes, then stir until smooth.
4. 4 Mix in the vanilla extract.
5. 5 Cover and refrigerate for at least 2 hours, or until firm.
6. 6 Scoop out small portions of the chocolate mixture and roll into balls.
7. 7 Roll the truffles in cocoa powder to coat.
8. 8 Place on a parchment-lined plate and refrigerate until ready to serve.

Equipment

• Small saucepan
• Medium bowl
• Parchment paper

Variations

• Add a tablespoon of liqueur like Grand Marnier or Kahlua for an adult twist.
• Roll in melted white chocolate before coating with cocoa for a two-tone effect.

Substitutions

• Use almond milk for a dairy-free option, though the texture may vary.
• Substitute dark chocolate chips for a richer flavor.

Pairings

• Fresh berries
• A scoop of vanilla ice cream

Nutrition

Tips

• For a smoother texture, use a piping bag to scoop out the truffle mixture.
• Experiment with different coatings like chopped nuts or sprinkles.

Storage

Store in an airtight container in the refrigerator for up to 1 week.

Freezing: Freeze in a single layer on a parchment-lined tray, then transfer to a freezer bag for up to 3 months. Thaw in the refrigerator.

Serving Suggestions

• Serve with a glass of cold milk or a hot espresso.
• Arrange in a gift box for a homemade treat.

FAQ