Truffles, straight from the fridge, are one of my favorite decadent treats and this recipe is superb. It has been slightly adapted from a William’s Sonoma book. The end result is super chocolatey, with a divine melt-in-your-mouth texture. Try it, you’ll like it!
Makes 25 – 30 pieces
1 stick unsalted butter
1/2 cup of Ghiradelli milk chocolate chips
1/2 cup of Ghiradelli semi-sweet chocolate chips
1/2 cup of Hershey’s special dark chocolate chips
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1/4 cup confectioners sugar
1/4 cup dutch processed cocoa powder (unsweetened)
- Cut the butter into small chunks. Set aside.
- Place cream in a saucepan over medium heat. When cream reaches a simmer (tiny bubbles appear around the edges of the pan) remove the pan from heat.
- Add the butter and chocolate to the saucepan with the cream and stir with a rubber spatula until everything is melted and the mixture is very smooth. If the chocolate is taking a long time to melt you can place the pan back over medium heat and warm for about 20 – 30 seconds. Turn off the heat and stir again. Don’t let the mixture get too hot or the chocolate will burn.
- Let the mixture cool to the touch, about 15 minutes. Using the rubber spatula, stir in the vanilla.
- Scrape the mixture into a shallow bowl and refrigerate until it is solid, at least 4 hours or up to overnight.
- Use a melonballer to scoop the chocolate mixture into rough balls. Place each scoop of truffle mixture onto a cool work surface (a cookie sheet or silpat that has been placed in the freezer works well).
- Mix the confectioners sugar and cocoa powder together in another shallow bowl.
- Working with 1 truffle scoop at a time, use the palms of your hands to roll it into a smooth, round ball. If the truffles become soft as you shape them rinse your hands in cold water or dip your hands into ice water, then dry them thoroughly. You can also refrigerate the truffles to firm them up before coating.
- Roll each newly formed truffle ball in the bowl with the sugar/cocoa powder mixture to coat.
- Place the finished truffles in an air tight container in the refrigerator until you are ready to eat them. (You can even freeze the truffles for up to 3 months.)
Adapted from Williams-Sonoma Sweet Treats, by Carolyn Beth Weil (Simon & Schuster, 2006).