Easy Recipe: Chocolate Truffles

6 Jan

Grace’s big sister here, resisting the temptation to tag this post “breakfast.”

Truffles: the epitome of Christmas candy awesomeness.

I tend to be an extremely lazy cook, but I make an exception in December, when I break out the Complete Wilton Book of Candy (which I value only slightly less than the Bible, and perhaps slightly more than my copy of the Mother Earth News Almanac) and start making candy to give away to people I love and/or wish to impress.

Best. Cookbook. Ever.

For the latter, it’s hard to beat homemade chocolate truffles, which are a bit time-consuming but ridiculously easy to make.

My recipe comes from the Wilton book, except I adjust the proportions to accommodate an entire bag of chocolate chips.

Start by boiling a half-cup of heavy whipping cream in a small saucepan over medium heat, stirring constantly with a wooden spoon to keep it from scorching. Once the cream comes to a boil, take it off the burner and add a bag of chocolate chips, stirring until they’re completely melted. I used Ghirardelli milk chocolate chips in this year’s batch, but anything will work, as long as it’s real chocolate and not those godforsaken “chocolate-flavored chips” that stores sometimes try to pass off as an acceptable substitute. If you can find them, Hershey’s Special Dark chips make incredible truffles.

Put the saucepan in the refrigerator and ignore it for 45 minutes to an hour.

These little spoonfuls of chocolate are baby truffles.

Cover a cookie sheet with waxed paper. Drop small spoonfuls of the chilled chocolate onto the cookie sheet. You want to end up with truffles that are no more than one inch in diameter. (The small end of a melon baller is just about perfect for this purpose, but a measuring spoon will work, too.)

Put the cookie sheet in the refrigerator for a half-hour or so to let the chocolate firm up. While it chills, round up all the tasty coating options you can think of and dump them into separate cereal bowls. This year, I opted for nonpareils, powdered sugar, and cocoa powder, but coconut and finely chopped nuts also work well for this purpose.

Sprinkles!

Remove the chocolate from the refrigerator, form into little balls by rolling it between your palms, and roll each ball in your chosen coating. (Alternately, you could dip the truffles in white, milk, or dark chocolate, but I really think that’s gilding the lily.) Your hands will get pretty thoroughly polluted with the chocolate, so be sure to remove your wedding band or any other rings before you start, and keep a couple of wet paper towels nearby so you can wipe your hands as you work.

Store the finished truffles in a sealed container in the refrigerator. Makes about 30 to 35 truffles.

Homemade truffles look impressive, but they're easy to make.

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3 Responses to “Easy Recipe: Chocolate Truffles”

  1. Mom January 6, 2011 at 2:02 PM #

    Em, is there any way to make them diabetic-friendly? I was thinking that you said you made these for your boss, or maybe I was mistaken?

  2. redforkhippie January 6, 2011 at 6:40 PM #

    I posted a diabetic truffle recipe on here last year; it should be in the archives. Unless you can find diabetic chocolate chips (good luck with that), this version wouldn’t be very easy to adapt for that purpose.

  3. Gracie January 10, 2011 at 11:27 AM #

    Mom, here’s the link to the diabetic version Emily posted in 2009:

    https://theredkitchen.wordpress.com/2009/12/15/seasonal-recipe-diabetic-truffles/

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