Smooth, creamy and rich, these decadent chocolate truffles are indeed the easiest treat to make for all chocolate lovers.
Happy New Year, my dear Bake Happy friends! How did you spend the holidays? I hope you enjoyed celebrating the season as much as I did! In fact, I think I still have a hang over. I can’t even remember how time passed by!
And since I’m still feeling Christmassy, we’re not talking New Year’s resolutions just yet, maybe we’ll touch on that on the next post. Today, I’m sharing my recipe for Chocolate Truffles. Simple, no bake, absolutely delicious. Chocolate Truffles are so easy to make, with just two ingredients, chocolate and cream, you can create a base which you can mix with a whole lot of ingredients to make them all the more wonderful! Rum (see, I’m still feeling Christmassy!), almonds, mint, sprinkles, paprika and a whole lot more.
For this recipe, we’re doing the basic recipe with just the addition of vanilla extract and a coating of cocoa powder. With truffles being an easy treat to make, we will definitely see more variations of this in the coming months – can’t wait!
To make the truffles, place the chocolate chips in a medium sized bowl. For this recipe I used Ghirardelli Semi Sweet Chocolate Chips because I saw big bags of these in Rustans a couple of months back so I bought a few bags. I still see some in Rustans Makati grocery. At Php 400 for a big bag (36 oz/1.02kg), that’s a steal right? Especially if you do lots of baking like I do.
For the whipping cream, I normally use my go-to brand, Avoset Pour & Whip, which I normally buy in Landmark Makati but I didn’t have time to go there so it’s a good thing there’s a grocery nearby and they have Arla Whipping Cream which I used for the truffles.
Now, to start, heat the cream until it simmers then pour over the chocolate chips.
Count to ten (okay to count until 15 if you like) then start whisking from the center.
Continue whisking until it comes together to become a smooth chocolate mixture.
Let the chocolate cool before refrigerating overnight.
Now, go get a melon baller or a small ice cream scooper and form the truffles.
Lightly coat them with cocoa powder and enjoy.
- 4 cups semi sweet chocolate chips
- 1/2 cup heavy/whipping cream
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- Place the chocolate chips in a medium sized bowl.
- In a small sauce pan, simmer 1/2 cup heavy cream.
- Pour heavy cream into the bowl with the chocolate chips.
- Wait for 10 seconds before whisking the cream and the chocolate until the texture smoothens.
- Add in vanilla extract.
- Let the chocolate cool to room temperature before refrigerating it overnight.
- Using a melon baller or a small ice cream scoop, form the truffles.
- Coat the truffles with cocoa powder.