I love chocolate. Who doesn’t? Chocolate with caramel, chocolate with peanut butter, chocolate with strawberries, well, pretty much chocolate with anything. Sometimes, however, chocolate deserves to be the shining star. This easy truffle recipe lets chocolate take center stage. You can customize it to your liking, also. The recipe calls for bittersweet chocolate but you could use semi-sweet or milk chocolate – or a combination. Just make sure you choose good quality chocolate. Because there are so few ingredients, you can really taste the chocolate so you want it to be the good stuff. You can flavor the truffles, if you want, by adding up to 2 tablespoons of flavorings (liqueurs, extracts, nuts, coffee, purees, spices, candied or dried fruits).
2 Tbs unsalted butter
1/3 cup heavy cream
12 oz. bittersweet chocolate
1 cup cocoa for dusting
Chop the bittersweet chocolate into small bits. In a small pan, warm the cream and butter until it is almost boiling. At the same time, heat water in the bottom of a double boiler. When the cream mixture is hot, put the chopped chocolate in the top of the double boiler, then slowly pour the hot cream over the chocolate and whisk until the chocolate melts and is smooth. Refrigerate for two hours.
Remove from refrigerator, scoop out mounds and roll into balls. Pour the cocoa into a doubled paper lunch sack and add about 12 truffle balls. Close sack tightly and shake gently to coat truffles with cocoa, then remove them with a slotted spoon. Keep refrigerated if you will be making them more than two days in advance. Truffles can be kept unrefrigerated for up to two days.
I found that while the cocoa coating makes the truffles taste amazing, it can be kind of messy to package them. I rolled some of the truffles in chocolate sprinkles. This gave them a glossy coating and made them easier to package. You could also roll them in toasted coconut, finely chopped nuts, confectioners sugar, or tempered chocolate. The variety is only limited by your imagination.
Package the truffles in small boxes or organza bags and add a personalized label or tag. Or just eat them, all, by yourself. Not that I would know anything about that.