A decadent treat, perfect for your favorite chocoholic
There are a few things to know about this recipe:
- Truffles aren’t as difficult to make as you may imagine.
- However, it can be a fairly messy process.
- This recipes makes two dozen truffles.
- This recipe is enough to share with at least a dozen people, as each truffle is quite rich.
To learn more about this recipe, originally published in February 2015, keep reading.
I taught myself how to make truffles about a decade ago. Although that isn’t that long ago, it feels like a lifetime away. I learned to make these treats when I used to adore chocolate. When I became more dedicated to exercise and eating healthfully, chocolate was one of the foods that I removed from my diet. I discovered that the less that I ate it, the less that I craved it. In fact, now when I am craving something sweet, it never is chocolate.
However, I have children that adore chocolate. So, I still make brownies, reverse chocolate chip cookies, chocolate cupcakes, and other cocoa-based desserts for them, but I haven’t made truffles in five or six years. My older son remarked about my truffles when he was home over winter break; I was surprised that he remembered them. So, with Valentine’s Day on the horizon and him 2,000 miles away at college, I decided to make truffles for a holiday care package.
These do require a bit of time and are pretty messy (especially if you aren’t the neatest of cooks like me), but for chocolate lovers, they are worth the effort. Valentine’s Day is only five days away, you still have time to make a batch!
- 1/2 cup heavy cream
- 1 tsp. light corn syrup
- 2 Tb. butter
- 8 oz. semi-sweet chocolate, chopped
- 4 oz. semi-sweet chocolate, chopped
- 1/2 cup chocolate sprinkles
- Combine the cream, corn syrup, and butter in a small saucepan over medium heat.
- Bring to a boil
- Add 8 ounces of chocolate; gently swirl the pan.
- Allow to sit for 5 minutes.
- After 5 minutes, whisk to combine.
- Transfer to a small mixing bowl, and refrigerate for 15 minutes.
- Stir mixture, return to refrigerator for 2 more 15 minute periods, stirring after each.
- At this point, the mixture will begin to harden more quickly, so the mixture should be stirred every 5 minutes.*
- When mixture is thicker but not hard, remove from refrigerator.
- Line a baking sheet with parchment paper.
- Using a teaspoon, scrape a small amount of mixture from the bowl.
- Using hands roll into a ball approximately 1 inch in diameter; place on parchment paper.
- Repeat until all mixture is used.
- Place baking sheet in refrigerator for 15 minutes.
- Place remaining 4 ounces of chocolate in a small bowl and microwave in 30 second increments, stirring after each, until melted.
- Pour sprinkles into a small bowl.
- After 15 minutes, remove baking sheet from refrigerator. Place individual ball in melted chocolate and roll until fully coated.
- Using a fork transfer to sprinkles bowl.
- With clean hand, roll ball in sprinkles; return to baking sheet.
- Repeat with remaining balls, and refrigerate for 10 minutes to set.
- I found that my chocolate mixture reached the thick but not firm stage at 12 minutes.