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Chocolate Truffles
Two cups of semisweet or dark chocolate chips melt with butter and a quarter cup of whipping cream into a smooth ganache that sets firm enough to roll into balls. An optional two tablespoons of liqueur — hazelnut, cherry, coffee, or raspberry — can be stirred directly into the base before chilling. A thin coating of melted chocolate and shortening gives each truffle a glossy shell. Makes 12 pieces in about 70 minutes, most of which is hands-off chilling time.
Equipment
- Baking sheet
Ingredients
- 1 bag (12 oz) semisweet dark or milk chocolate chips (2 cups)
- 2 tablespoons butter, softened
- ¼ cup whipping cream
- 2 tablespoons liqueur (almond, cherry, coffee, hazelnut, Irish cream, orange, raspberry, or other flavor), if desired
- 1 tablespoon shortening
- ¼ cup powdered sugar, if desired
- ½ teaspoon milk, if desired
Instructions
- 1Melt 1 cup of the chocolate chips in a saucepan over low heat. Stir constantly here so the chocolate doesn't scorch and turn bitter. Remove the pan from the heat, then stir in the softened butter, whipping cream, and liqueur until fully combined.
- 2Place the mixture in the refrigerator for 10 to 15 minutes. Stir it frequently until the chocolate thickens enough to hold its shape.
- 3Line a baking sheet with foil. Drop the thickened chocolate mixture by the teaspoonful onto the prepared sheet and roll each portion into a ball. Transfer the baking sheet to the freezer and chill for 30 minutes to set.
Notes
- Troubleshooting: If the chocolate mixture is too sticky to roll, return it to the refrigerator until it becomes firm enough to handle.
- Coating: Roll the finished truffles in finely chopped nuts, cocoa powder, or powdered sugar before serving.
- Dipping: Melt the remaining 1 cup of chocolate chips with the shortening to create a smooth chocolate coating for dipping the chilled truffles.
- Storage: Keep the truffles in an airtight container in the refrigerator for up to 2 weeks.
Recipe Details
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