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How To Make Chocolate Truffles
You Will Need
  • 8 oz. good-quality, semisweet chocolate
  • A sharp knife
  • ½ c. heavy cream
  • 2 tbsp. vanilla extract
  • ½ c. unsweetened cocoa
  • 8 oz. semisweet chocolate chips (optional)
  • Cognac (optional)
  • Shredded coconut (optional)
  • Unsalted pistachios and hazelnuts, finely chopped (optional)
 
Steps
step 1Chop the chocolate
Chop the chocolate into small pieces with a sharp knife and put them in a medium-sized, heat-safe bowl.
tip Use semisweet chocolate chips if you don’t want to bother chopping chocolate.
step 2Boil the cream
Put the cream into a heavy saucepan and bring it to a slow boil.
step 3Combine cream and chocolate
Pour the boiled cream over the chocolate and stir it gently until smooth, about five minutes. Stir in the vanilla extract.
tip You can substitute cognac for the vanilla extract.
step 4Refrigerate
Cover loosely with plastic wrap and refrigerate until firm, at least 3 hours.
step 5Sift cocoa
Sift cocoa into a medium-sized bowl; then wash your hands.
step 6Make chocolate balls
Roll teaspoon-sized amounts of the chilled chocolate mixture into balls and gently roll them in cocoa with your hands. Work quickly so the heat from your hands doesn’t melt the chocolate.
tip Coat some of the truffles in coconut, or finely chopped pistachios or hazelnuts.
step 6Chill
Chill on a baking sheet lined with wax paper until firm, about 30 minutes. Store in an airtight container in the refrigerator for up to two weeks.
Re-Printed with permission from Howcast Media, Inc © 2009
 
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