Candy for Beginners: Easy Chocolate Truffles Recipe
Want to learn how to make chocolate truffles? These chocolaty candies are rich and moist, just like the pros make. You'll be surprised how easy it is. Yields about 24 – 3/4″ truffles.
Prep Time 25minutes
Cook Time 5minutes
Total Time 30minutes
Author Stephanie Stiavetti
6ouncesbittersweet chocolatechopped fine
6ouncessemisweet chocolatechopped fine
3/4cupheavy cream(fresh will make a big difference here)
1tablespoonpre-made strong black coffee
1/4cupunsweetened cocoa powder
Small foil cups for packaging(available from a craft or cooking store)
Fill the bottom of your double boiler with a few inches of water, and set it to boil. Have the chopped chocolate waiting in the top of your double boiler but not yet set over the heat.
In a small saucepan, bring the heavy cream just to a boil, then pour it over your chocolate. Gently mix the two and set them over the heat, stirring until the chocolate is completely melted. Stir in vanilla and coffee, then cover and refrigerate until firm enough to handle (about 2 hours).
Rolling out your easy chocolate truffles recipe: I do this in a two-part process to keep the cocoa from soaking into overly sticky truffles. After your chocolate has firmed up, grab yourself a parchment-lined cookie sheet and a melon baller or two teaspoons. Scoop about a teaspoonful of chocolate and then working as quickly as possible, roll it into a sphere shape with your hands. Try to make sure your hands are as cool as possible, or your truffles will melt as you roll them. It might be a good idea to keep a paper towel or two nearby, so that if your hands get caked with chocolate you can wipe them off. Set the rolled truffles on the lined cookie sheet, and keep going until you’ve finished all of your chocolate.
Your truffle may look a little sticky at first. That’s fine, we’ll smooth them out in a second.
Let your chocolate truffles sit for about 10 minutes at room temperature, or stick them in the fridge if it’s a warm day (say, above 70F). Add cocoa powder to a small round-bottomed bowl and keep it within reach. One at a time, pick up your truffles and roll them between your hands for a few seconds to barely warm the surface, then drop them in the bowl of cocoa. Toss the bowl a bit until the truffle is completely covered in cocoa, then set it back on the cookie sheet. If you end up with a too much cocoa on your truffles, don’t shake them off until after they have firmed up again.
Once you’re done, put the cookie sheet full of truffles in the fridge for half an hour. Once they’re firm again, shake off any excess cocoa powder and put them in little foil cups for decoration.
These chocolate truffles will keep in the fridge for two weeks, but can be kept at room temperature for a few days. I like them a little softer, so I pull them out of the fridge a few hours before serving.