Basic Dark Chocolate Truffles
Making truffles is easy, and a lot of fun. This Basic Dark Chocolate Truffles recipe gives you a good foundation to build off, and customize!
Servings: 30 Truffles
- 12 oz Hershey Special Dark chips
- ¾ cup Heavy Whipping Cream
- Liqueur of Choice* Optional
- Extract of Choice* Optional
- 3 tbsp Butter
- 2 tbsp Granulated Sugar
- Stuff to roll them in**
Place chocolate chips into a glass mixing bowl, and put aside.
On stove top, bring heavy whipping cream, flavoring and butter to a boil. Remove from heat.
Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes.
Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted the cream disappeared into it – it should be smooth.
Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools. Chill in the fridge for at least an hour or two, until it’s pretty solid.
Once solid, scoop out small balls (a teaspoon or so, and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt.
Then, roll them in your choice of "stuff to roll them in", and eat them!
* Flavoring: To flavor with liqueur, pour between 2 tbsp – ⅓ cup of your choice of liqueur into the measuring cup before topping up with cream. The total amount in the measuring cup should come to ¾ cup, including both the liqueur AND the cream. If using extracts, same rule applies – but go with 2-3 tsp of extract.
** Stuff to roll them in: There are many ways to finish off truffles. For variety, you can have several different finishes available, all in their own bowls. Some options include: cocoa, confectioners/icing sugar, coconut (toasted or not), cinnamon sugar, finely chopped nuts, etc
Another option is to have a bowl of melted chocolate chips ready for dipping. Melt a second bag of chips in a double boiler, or just slowly in the microwave, stirring frequently and making sure it doesn’t burn. Using a toothpick, fork, or fondue spear, gently dip each rolled truffle center into the elted chocolate. Allow excess chocolate to drip off, then place on a sheet of waxed paper to cool and harden.
Calories: 95kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 25mg | Potassium: 76mg | Fiber: 1g | Sugar: 5g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg