Decadent chocolate truffles
6
- Prep Time10 min
- Total Time10 min
- Makes20 Truffles
Virginia MacDonald
Why make your own truffles? They're incredibly simple and taste far better than the store-bought ones. Not to mention all the sampling you can do along the way.
Ingredients
225-g pkg semi-sweet chocolate
1/2 cup 35% cream
2 tbsp unsalted butter
1 tbsp corn syrup
1 tsp vanilla
2 tbsp sifted unsweetened cocoa powder
Instructions
Finely chop chocolate. Combine cream, butter and corn syrup in a small saucepan. Bring to a boil over medium heat. Turn off heat. Add chocolate and vanilla. Using a wooden spoon, gently stir until smooth. Pour into medium bowl. To cool and thicken, refrigerate for 1 hour, stirring every 20 min. Th en check if mixture is firm enough to roll into a ball, yet still scoopable. When ready, scoop up about 1 tbsp (15 mL) of chocolate mixture. Roll quickly between your hand to form a ball about 1 in. (2.5 cm) across. It doesn't need to be perfect. Place on a parchment-lined baking sheet. Repeat with remaining chocolate mixture. Refrigerate, uncovered, until firm, at least 20 min.
Place cocoa in a small bowl. If balls are not as round as you'd like, roll again. Roll one at a time in cocoa powder to lightly cover. Return to baking sheet. Refrigerate to firm up again, at least 5 min. Store in layers, separated by waxed paper, in a covered container in the refrigerator for up to 2 weeks.
Nutrition (per serving)
Calories 93, Protein 1g, Carbohydrates 9g, Fat 6g, Fibre 1g, Sodium 4mg.
SPICY ORANGE
Follow main recipe but reduce whipping cream to ? cup (75 mL). Stir in 2 tbsp (30 mL) orange liqueur, 1 tsp (5 mL) finely grated orange peel and ¼ tsp (1 mL) cayenne with the chocolate. Continue with main recipe.
DARK ESPRESSO
Follow main recipe but reduce whipping cream to ? cup (75 mL). Stir 2 tbsp (30 mL) coffee liqueur and 2 tsp (10 mL) instant coffee or espresso granules into hot cream until dissolved. Continue with main recipe, rolling firm truffles in chopped toasted hazelnuts to lightly coat.
CARAMEL CRUNCH
Stir ½ cup (125 mL) Skor toff ee bits into chocolate mixture along with vanilla. Continue with main recipe, rolling firm truffles in shredded coconut to lightly coat.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.