This delicious blend of intense, velvety chocolate and creamy heavy cream forms the base of these treats, adding an extra layer of elegance and charm to any dessert you prepare.
Whether you want to serve them as sophisticated bites at a party, give them as gifts in a pretty box or simply treat yourself, making Chocolate Truffles is a must for any dessert lover.
How to Make Chocolate Truffles
Note: The full instructions are provided in the recipe card below.
Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl. Heat the cream in a small saucepan until it just boils. Pour the cream into the bowl with the chocolate.
Slowly stir the cream and chocolates with a wire whisk until the chocolate is completely melted. Whisk in the liqueur of preference and vanilla. Refrigerate until completely firm enough to roll, about 2 to 3 hours.
Place your coating(s) on a plate; set aside.
How to Shape Chocolate Truffles
Remove the chilled truffle mixture from the refrigerator ( If you've had the chocolate mixture in the fridge for longer than 3 hours, you may need to let it sit at room temperature for 10 to 15 minutes so it's malleable enough to work with.)
With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate the Homemade Chocolate truffles for 30 minutes until firm. Roll each dollop of chocolate in your hands to roughly make a round ball.
Roll in the desired coating. These will be refrigerated in an airtight container for up to 2 weeks but served at room temperature.
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Recipe
Easy Chocolate Truffles
Ingredients
- ½ cup heavy cream
- 2 tablespoons Baileys Irish Cream , Kahlua, Grand Marnier, Kirschwasser (cherry) Amaretto or substitute heavy cream
- 1 tablespoon unsalted butter
- 226 g (two 4-ounce) quality chocolate bars, chopped
Instructions
- Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl. Heat the cream in a small saucepan until it just boils. Pour the cream into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the liqueur of preference and vanilla. Refrigerate until completely firm enough to roll, about 2 to 3 hours. Place your coating(s) on a plate; set aside.
How to Shape Homemade Chocolate Truffles
- Remove the chilled truffle mixture from the refrigerator ( If you've had the chocolate mixture in the fridge for longer than 3 hours, you may need to let it sit out at room temperature for 10 to 15 minutes, so it's malleable enough to work with.)
- With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate the Homemade Chocolate truffles for 30 minutes until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in the desired coating. These will keep in an airtight container refrigerated for up to 2 weeks but serve at room temperature.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.