Chocolate Truffles Recipe

5 from 1 vote

These easy chocolate truffles have just 3 simple ingredients. With one bite they collapse into silky, melty bliss. Must-try recipe.

Prep Time15

Cook Time5

Total Time20

Course: Dessert

Cuisine: Canadian

Servings:

⅔ cup whipping cream
4 tbsp unsalted butter
8 oz chopped good quality dark chocolate or about 1 1/3 cups
Toppings as desired (about 1/2 cup crushed candy - like Ganong Chicken Bones - or nuts, or 1/3 cup unsweetened cocoa powder)

Add chocolate, cream and butter to microwave-safe bowl. Microwave on 50% power for 2 minutes, stir, then repeat for 1 minute more (or in 30-second intervals until chocolate is 80% melted).
Stir until chocolate is completely melted. Let cool to room temperature, about 1 hour, before refrigerating until firm enough to handle, about 1 hour more.
Scoop chocolate mixture by tablespoonfuls and roll between palms to form balls. It's ok if they're lumpy, that's part of the homemade charm. Roll the truffles in desired toppings immediately, as the warmth of your hands will have melted the surface enough to make things stick. (This part is messy, have a wet cloth nearby to wipe chocolate off your hands.)
Layer truffles between sheets of parchment or waxed paper in an airtight container for up to one week refrigerated or freeze up to 3 months. Bring to room temperature before serving.

Go ahead and refrigerate the finished truffles but don't put the hot chocolate mixture straight into the fridge or freezer because it will get a streaky white "bloom" (totally safe, just not pretty).
Be sure to serve these at room temperature, so put on a serving plate 30 minutes before you plan to enjoy them.