EASY Chocolate Truffles Recipe

Fill a pot with about 2 inches of water to create a double boiler.

Chop 12 ounces of semi-sweet chocolate finely.

Add the chopped chocolate to a medium bowl.

Add 3/4 cup of heavy cream to the bowl with chocolate.

Place the bowl over the pot of simmering water and stir occasionally until the chocolate is almost melted.

Remove from heat and let the residual heat finish melting the chocolate.

Chop 1/2 cup of toasted pecans finely and toast them in the oven at 350°F for a few minutes, stirring halfway through to prevent burning.

Pour the ganache into a small cake pan or loaf pan and reserve a little for an experiment.

Chill the ganache in the fridge for 1 hour, but do not leave it too long or it will be too hard to roll.

Prepare a dipping station with cocoa powder, chocolate sprinkles, and shredded coconut.

Roll the chilled ganache into balls and then roll them in the desired coatings.

For a no-mess option, fill silicone molds with the ganache and chill them.

After chilling, pop the truffles out of the molds and coat them as desired.

Equipment Needed

Dietary

Allergens