Description
These rich and creamy chocolate truffles are a simple yet indulgent treat made from high-quality chocolate and creamy milk or coconut milk. Perfect for a luxurious dessert or a handmade gift, these truffles come together quickly and can be customized with your favorite coatings like cocoa powder, nuts, or sprinkles.
Ingredients
Scale
Main Ingredients
- 8 oz semi-sweet or dark chocolate, finely chopped
- 1/2 cup heavy cream or coconut milk
Optional Ingredients
- 1/4 tsp pure vanilla extract
- Pinch of salt
Instructions
- Chop the Chocolate: Finely chop the chocolate and place it in a heatproof mixing bowl, ensuring even melting later.
- Heat the Cream: In a saucepan, heat the heavy cream or coconut milk until it just begins to simmer, but do not let it boil to avoid scorching.
- Combine Ingredients: Pour the hot cream over the chopped chocolate, then add a pinch of salt and the vanilla extract if using. Stir gently until the mixture is completely smooth and glossy.
- Chill the Mixture: Cover the bowl and refrigerate the mixture for at least 2 hours to allow it to firm up and become scoopable.
- Form Truffles: Once firm, use a spoon or small scoop to portion out the chocolate mixture and roll it into small balls with your hands.
- Add Coatings: Optionally, roll the truffles in cocoa powder, chopped nuts, or sprinkles to add texture and decoration before serving.
Notes
- Use good quality chocolate for best flavor.
- To make vegan truffles, substitute coconut milk for heavy cream.
- Chill the mixture thoroughly for easier rolling.
- Store truffles refrigerated in an airtight container for up to one week.
- For variety, try rolling truffles in shredded coconut or powdered sugar.
