How to Make Chocolate Truffles in 5 Steps
Warm Cream: Pour warm cream over chopped chocolate.
Do Nothing: Before stirring, let the warm cream and chocolate sit in the bowl for a few minutes. Don’t touch it!
Stir: Stir until the chocolate is melted.
Refrigerate: Refrigerate until the mixture is set, about 1-2 hours.
Roll: Roll into balls and coat in toppings like sprinkles, cocoa powder, or crushed nuts. You can also dip the truffles in melted or tempered chocolate. See my dark chocolate coconut rum truffles post for a video on how to do so. And I have an in-depth explanation for tempered chocolate in Sally’s Candy Addiction if you have a copy.
Sticky Situation: These are extra creamy truffles, which are the most delicious variety. The downside to creamy truffles is that they’re sticky to roll. You can wear rubber gloves or coat your hands in cocoa powder, but here is my #1 trick and it makes rolling SO MUCH EASIER. Scoop the truffle mixture into mounds on a lined baking sheet. (Pictured above.) Refrigerate for 20-30 minutes so the mounds “dry out.” After that, they are a little less sticky to roll. You can watch me do this in the video tutorial.
I’m struggling to accept that this recipe calls for only 2 ingredients. How is that possible?
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