This year, give the gift of chocolaty decadence with these homemade truffles.
- Prep time 40 minutes
- Total time 2 hours & 30 minutes
- 340 g semisweet chocolate (about 12 oz), finely chopped
- 1/2 cup whipping cream (35%)
- 1/4 cup unsalted butter , cubed
- 1 tablespoon vanilla
- 225 g semisweet chocolate (about 8 oz), finely chopped
- 2 tablespoons shortening, unsalted butter or vegetable oil
- 1 teaspoon flaked sea salt (optional)
Truffles: Line 2 rimmed baking sheets with parchment paper. Place chocolate in heatproof bowl. In small saucepan, heat cream and butter over medium-high heat just until butter is melted and bubbles form around edge of pan, 1 to 2 minutes. Pour over chocolate; whisk until smooth. Whisk in vanilla. Cover and refrigerate until firm, about 1 hour.
Using melon baller or teaspoon, drop by rounded 1 tsp onto prepared pans. Gently roll each to form balls. Freeze until hardened, about 30 minutes.
Coating: In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate and shortening, stirring frequently. Remove from heat; let cool slightly.
Working with 1 pan of truffles and using 2 forks, dip each into Coating, tapping forks on edge of bowl to remove excess; return to pan. Sprinkle with salt (if using). Repeat with remaining truffles. (If bowl of Coating begins to harden, rewarm over saucepan, stirring, until softened.) Refrigerate truffles until Coating is hardened, about 15 minutes.
Test Kitchen Tip: Use a bamboo skewer instead of forks to dip the truffles.
Makes about 35 truffles.
Nutritional facts Per truffle: about
- Fibre 1 g
- Sodium 3 mg
- Sugars 9 g
- Protein 1 g
- Calories 104
- Total fat 8 g
- Potassium 60 mg
- Cholesterol 8 mg
- Saturated fat 5 g
- Total carbohydrate 10 g
- Iron 4
- Folate 1
- Calcium 1
- Vitamin A 2