Easy Chocolate Truffles Recipe

Place 170 mL of double cream or heavy cream into a saucepan.

Heat the cream over low heat until it just starts to simmer.

Remove from heat and add 250 g of good quality 70% cocoa solid dark chocolate.

Stir the chocolate into the cream until completely melted and smooth.

Add 1 teaspoon of vanilla extract and 15 g of unsalted butter, stirring until the butter melts and the mixture looks glossy.

Transfer the mixture into a shallow dish and place it in the fridge to cool until completely set (about 1 hour).

Once set, use a regular teaspoon to portion out the truffles and place them aside.

Roll the portions into balls, using cold water on your hands if necessary to prevent melting.

If the truffles melt too much while shaping, place them on a tray and back into the fridge for another 10 minutes.

Select toppings: crushed nuts (pecans, hazelnuts, or Brazil nuts), cocoa powder, melted white chocolate, and melted milk chocolate.

Coat the truffles in your chosen toppings and place them onto a tray lined with parchment paper.

If there's leftover melted chocolate, drizzle it over the truffles for presentation.

Equipment Needed

Dietary

Allergens