These chocolate truffles are easy to make, with just three ingredients (plus coatings, if you like). Use your choice of milk, dark, or semi-sweet chocolate and coatings.

The boys love these melt in your mouth treats. They taste better than the best fudge you've ever had – very chocolatey, but very smooth in texture, not gritty as fudge can sometimes be. I usually save them for special occasions, like Christmas or Easter.

Contents

Easy Chocolate Truffles Recipe
Easy Chocolate Truffles

Easy Chocolate Truffles Recipe

Adapted from Candymaking

Ingredients

1-1/2 pounds (about 4 1/2 cups) milk chocolate, finely chopped and melted (110F/45C)
1 cup heavy whipping cream
1-1/2 teaspoons vanilla extract

Directions

I prefer to purchase my chocolate in bulk blocks. To melt the chocolate, I chop it into uniform pieces and melt in the microwave or in a heavy bottomed pan or double boiler.

chopped chocolate in bowl — Chopping the chocolate

Line an 8 or 9 inch square baking pan with plastic wrap; set aside. (Alternatively, you can pour directly into a pyrex pan and scoop the truffles out, but this allows you to lift the entire block of truffles out of the pan.)

Place melted chocolate in a medium-size bowl.

In a 1-quart saucepan, scald cream. To scald the cream, you heat it just until a skin forms on the top – do not boil. You can see the skin in this photo.

It looks as though a piece of plastic wrap has been stretched over the surface. Remove the hot cream from the stove and let cool five minutes. Stir vanilla into warm cream.

Beat the melted chocolate with an electric mixer. Stop mixer and pour in cream all at once over chocolate. Continue beating, cleaning sides and bottom of bowl several times with rubber scraper, until mixture is smooth and well-blended. This takes no more than 1 to 2 minutes.

Pour into prepared pan and refrigerate 8 hours or until firm.

Cut into 1-inch squares by lifting the block of truffles out of the pan and slicing them on a cutting board. Alternatively, you can cut them in squares to portion, and then roll into balls. Roll in cocoa powder, chopped nuts, or coconut, or dip the rolled truffles in milk or dark chocolate.

Serve immediately or store in refrigerator for up to one week. These are very soft and delicate, and will melt in warm conditions, so they are best removed from the refrigerator right before serving. Makes 64 pieces.

How to Dip Truffles in Chocolate

If you want to dress up your homemade chocolate truffles, you can dip them in chocolate. For an extra flourish, add sprinkles while the chocolate coating is still soft, or let the coating set and add a contrasting chocolate swirl.

For dipping, it's best to shape your truffles and freeze them ahead of time. This keeps them from melting when they're dipped in the warm chocolate coating.

You can shape the truffles into balls by hand, or use silicon molds to shape them like balls, Easter eggs, hearts, or your choice of shapes.

Chocolate Coating (optional):

Ingredients

2/3 cup chocolate chips
1 1/2 tablespoons coconut oil

Directions

In a double boiler or heavy bottom saucepan, melt the chips and coconut oil. Remove from heat.
Use a spoon, dipping tool, or fork to dip the frozen truffles into the chocolate. Return the truffles to the plate or cookie sheet.
Place the truffles back into the refrigerator or freezer for the chocolate to harden. Store the finished truffles in the fridge or freezer.

cross section of homemade chocolate truffle

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