Homemade Chocolate Truffles

What are chocolate truffles?

Chocolate truffles are decadent, bite-sized confections made from a rich mixture of chocolate and cream, resulting in a smooth and velvety texture. They are typically coated in cocoa powder, nuts, or melted chocolate, creating a delightful outer layer that enhances the overall indulgence. The name “truffle” is derived from their resemblance to the rare and prized fungi found in the woods.

How to make chocolate truffles:

Ingredients:

• 8 oz (225g) high-quality dark chocolate, finely chopped
• 1/2 cup (120ml) heavy cream
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• Coating options: cocoa powder, chopped nuts, melted chocolate

Instructions:

1. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Remove from heat and add the finely chopped dark chocolate to the hot cream. Let it sit for a minute to melt the chocolate.
3. Stir the mixture until smooth and well combined. Add the butter and vanilla extract, continuing to stir until the butter is fully melted.
4. Allow the ganache to cool to room temperature, then refrigerate for at least 2 hours or until firm.
5. Once chilled, use a spoon or melon baller to scoop out small portions of the ganache and shape them into round truffles.
6. Roll each truffle in your desired coating – cocoa powder, chopped nuts, or dipped in melted chocolate.
7. Place the coated truffles on a parchment-lined tray and refrigerate until set.

Storage tips:

Store chocolate truffles in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze them in a single layer and transfer to an airtight container, separating layers with parchment paper.

Vegan Chocolate Truffles:

Ingredients:

• 8 oz (225g) dairy-free dark chocolate, finely chopped
• 1/2 cup (120ml) full-fat coconut milk
• 2 tbsp coconut oil
• 1 tsp vanilla extract
• Coating options: cocoa powder, shredded coconut, crushed nuts

Instructions:

1. In a saucepan, heat the coconut milk over medium heat until it just begins to simmer.
2. Remove from heat and add the finely chopped dairy-free dark chocolate to the hot coconut milk. Let it sit for a minute to melt the chocolate.
3. Stir the mixture until smooth and well combined. Add the coconut oil and vanilla extract, continuing to stir until fully incorporated.
4. Allow the ganache to cool to room temperature, then refrigerate for at least 2 hours or until firm.
5. Once chilled, shape the ganache into truffles and roll them in your desired vegan coating.
6. Place the coated truffles on a parchment-lined tray and refrigerate until set.

Follow the same storage tips for vegan chocolate truffles as mentioned for the traditional version.