16ouncesDark or semi-sweet chocolateChips or chopped into pieces
1cupHeavy cream
1teaspoonpure vanilla extractoptional
To roll truffles (your choice)
3 tablespoonsCocoa Powder
3 tablespoonsChocolate sprinkles
3 tablespoonsDesiccated unsweetened Coconut
3tablespoonsCoarsely chopped nuts
Rose petals
Fancy color sprinkles
Instructions
To make truffle mixture.
In a bowl add the chocolate chips. If you are using a chocolate bar, chop it into very small pieces.
Warm up heavy cream in a saucepan on medium heat over the stovetop.
Or microwave in a microwave-safe bowl until a simmer.
Let it come to a simmer, not a rolling boil.
Pour the warm cream over the chocolate.
Let it stand for a minute undisturbed. Let the chocolate melt a little.
Now gently stir it until the chocolate is completely melted and forms a smooth mixture.
Add in vanilla, flavoring, zest, or any extract at this point. Mix well.
Cover and let it chill in the refrigerator for at least 3 hours.
Or until it is stiff scoopable consistency that you can roll between your palms.
I like to set it overnight.
For Rolling truffles.
Set up the truffle station with the chilled mixture, assorted toppings to roll them, and a dishcloth to wipe out any mess.
Wear food-grade gloves if available.
Now scoop the set mixture also known as ganache with a spoon.
Roll it between your palms. It should be sticky but not liquid or batter-like.
Once the truffles are rolled in desired toppings they won’t stick anymore.
Make all the truffle balls before rolling them in the toppings.
Keep them in an airtight container.
Best served chilled, straight out of the refrigerator, not the freezer.
Notes
Important tips to consider.
The chocolate ganache once set has to be scoopable consistency. So refrigerating it for a few hours is important.
During the process, if the chocolate seems to melt and not hold shape, pop it in the freezer for 15-20 minutes and then proceed.
It is less messy if you roll all the truffles into balls first and then roll them in the desired toppings.
The truffles should be sticky enough to hold the toppings. But for some reason, if the sprinkles or nuts do not stick to the truffles, roll each truffle a few times in your hand to soften them. The heat from the hands will make the chocolate sticky enough for the toppings to adhere well.
Use a mini ice cream scoop for less messy hands. Just scoop and drop them into the topping. Roll evenly.
Best way to store truffles
These truffles will stay good at room temperature for a day in a cool dry place.
Refrigerate them for 2 weeks. They taste the best right out of the fridge.
Freeze them for 3 months. Defrost it overnight in the fridge or for 2 hours over the counter.