When it comes to homemade decadence with minimum effort, you can’t beat Chocolate Truffles! Chocolate Truffles are made by melting chocolate with cream and butter. Chill, roll then coat. They’re EASY if you use my little trick to make these with minimum fuss without getting chocolate all over yourself!
Ingredients285g / 10 oz dark chocolate melts
2 tbsp (30g) unsalted butter
1/2 cup (125ml) cream
Coating ideas1/2 cup desiccated coconut
1/4 cup unsweetened cocoa powder
1/2 cup crushed peanuts
1/3 cup sprinkles or similar
1/4 cup icing sugar / powdered sugar
Method- Place chocolate, cream and butter in a microwave proof bowl. Microwave on high for 4 x 30 second bursts, stirring in between.
- Cover bowl with a plate and stand for 5 minutes, then stir until chocolate is melted and smooth (this is a ganache!)
- Place the bowl in the refrigerator for 6 hours. Do not be tempted to shortcut it by freezing it!
- Put a dinner plate or tray that you will use to place the rolled truffles on in the fridge as well.
Rolling the Truffle Balls- Place cocoa / coatings of choice in a small bowl or plate.
- Remove Ganache from fridge. The chocolate mixture should be firm - softer than cold butter but harder than peanut butter.
- Get an ice pack or bag of frozen peas from the freezer and place on the bench. Cover with a couple of paper towels.
- Scoop up a tablespoon (using tablespoon measure), then use a teaspoon to scoop the mixture out into your hands. Roll into ball then place on chilled plate. Repeat with remaining chocolate mixture, chilling hands on Freezer Pack as needed.
- Once all balls are rolled, roll in cocoa or Coatings of choice. Serve at room temp so the chocolate is beautifully creamy inside!