Chocolate Truffles | Sally's Baking

Melt chocolate and heavy cream together.

Add a little butter to the mixture.

Pour warm heavy cream over the chocolate, ensuring it is not boiling but slightly simmering.

If the chocolate isn't melting, place the heat-proof bowl over a pot of simmering water and stir until melted.

Pour the truffle mixture into a flat and shallow dish to help it cool and thicken quicker (optional).

Scoop the mixture using a small cookie scoop or a spoon.

Let the scooped mounds dry out for 20 to 30 minutes to make rolling easier.

Roll the mixture into balls after drying.

Coat the truffles in finely chopped nuts, sprinkles, cocoa powder, or melted/tempered chocolate.

Equipment Needed

Dietary

Allergens