Decadent Chocolate Truffles
This is the base recipe for a most delicious truffle, so have fun creating your own signature flavors. We bet you can’t stop at just one! Makes 20 truffles.
8 oz. good quality semi-sweet chocolate, finely chopped (70% cocoa preferred)
2/3 cup heavy cream
1 tbsp. unsalted butter, softened
2 tsp. liquid flavoring (flavor extracts, espresso coffee, fruit purées, liqueurs)
3/4 cup toppings (chopped nuts, dried fruit, crushed peppermint candy, cookie crumbs)
Place the chocolate and butter in a heat-proof 1-quart bowl. Set aside.
Heat heavy cream on stove or in microwave until simmering. Pour evenly on top of chocolate. Let sit for 5 minutes. Add liquid flavoring, then stir until chocolate has completely melted. Place piece of plastic wrap directly on surface (to avoid condensation) and refrigerate for 1 to 2 hours.
Set toppings out on small, flat plates.
Scoop set truffle mixture into 2 teaspoon-size mounds. (Use small cookie scoop for precise sizing.) Roll each mound into a ball. Roll each truffle in desired topping(s). For extra flavor, dust with pinch of sea or smoked salt.
Cover tightly and store truffles at room temperature for 3 to 4 days or in refrigerator up to 2 weeks. Truffles taste best at room temperature.
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