Description
Decadent and creamy chocolate truffles made with semi-sweet chocolate and rich heavy cream, flavored with vanilla extract and coated in cocoa powder, chopped nuts, or sprinkles. These no-bake truffles offer a perfect treat for special occasions or anytime you crave a luscious chocolate indulgence.
Ingredients
Scale
Truffle Base
- 8 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Coating Options
- Cocoa powder
- Chopped nuts
- Sprinkles
Instructions
- Heat the Cream: In a small saucepan, gently heat the heavy cream over medium-low heat until it just starts to simmer, taking care not to boil.
- Combine Chocolate and Cream: Place the chopped semi-sweet chocolate into a heatproof bowl. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes to soften the chocolate.
- Mix Until Smooth: Stir the chocolate and cream together until the mixture is smooth and fully combined, forming a ganache.
- Add Vanilla Flavor: Stir in the vanilla extract evenly into the ganache for a subtle aromatic note.
- Chill the Ganache: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop and shape.
- Shape the Truffles: Using a spoon or melon baller, scoop small portions of the chilled ganache and quickly roll each portion into a uniform ball between your hands.
- Coat the Truffles: Roll each truffle in your choice of cocoa powder, chopped nuts, or sprinkles, ensuring an even coating all around.
- Final Chill: Place the coated truffles back in the refrigerator until firm and set, about 30 minutes, then serve and enjoy.
Notes
- Use high-quality chocolate for the best flavor and texture.
- Ganache consistency may vary; if too soft, chill longer before shaping.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Allow truffles to sit at room temperature for a few minutes before serving for a softer bite.
