- 8 ounces (about 225g) good-quality dark chocolate, finely chopped
- 1/2 cup (120 ml) heavy cream
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- Coating options: cocoa powder, powdered sugar, chopped nuts, shredded coconut, or melted chocolate for dipping
Place the finely chopped chocolate in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Do not boil.
Pour the hot cream over the chopped chocolate.
Let it sit for a minute to melt the chocolate, then gently stir until smooth and well combined.
Add the softened butter and vanilla extract to the chocolate mixture.
Stir until the butter is fully incorporated.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours or until it becomes firm enough to handle.
Once the chocolate mixture is firm, use a spoon or a melon baller to scoop out small portions and roll them into round truffle shapes.
Place them on a parchment-lined tray.
If you’re coating the truffles, roll them in cocoa powder, powdered sugar, chopped nuts, shredded coconut, or dip them in melted chocolate.
Place them back on the tray.
Refrigerate the coated truffles for another 30 minutes to set.
Once set, transfer the truffles to an airtight container and store them in the refrigerator until ready to serve.
Allow the truffles to come to room temperature for a few minutes before serving for the best texture and flavor.
These chocolate truffles make for a decadent treat and can be a lovely homemade gift.