This is a super simple, basic recipe for chocolate truffles. And who doesn’t love to get some homemade truffles for Valentines Day?? (Or Mother’s Day, or your birthday, or a random Tuesday..)
I made this quick recipe and let them chill in the fridge, then our toddler had so much fun rolling them in a variety of toppings. I found some cute little mini-cupcake liners, which are the perfect size for packaging them up.
12 ounce bag of semisweet chocolate chips
1 1/4 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon coarse salt
Unsweetened cocoa powder
Heat the heavy cream in a sauce pan over medium heat until its simmering. Place the chocolate chips in a bowl, then pour the heavy cream over them. Cover the bowl with plastic wrap and let the cream melt the chocolate for about 10 minutes.
Stir the chocolate and heavy cream, add the vanilla and salt, mixing until smooth. Pour the mixture into a shallow baking dish and let it cool on the counter for about 20 minutes. Then cover the dish and let it set up in the fridge for about 3 hours.
Once set, use a teaspoon sized cookie scoop or a melon-baller and roll into balls. Place the truffles on a parchment lined baking sheet and refrigerate again for 15-20 minutes. Then roll the truffles (or let your kids roll the truffles!) in your favorite toppings.
These will stay fresh, tightly covered in the fridge, for up to 2 weeks. They turn out pretty soft, so I actually prefer to keep them in the freezer until they’re ready to be eaten!
Makes about 50 truffles
Adapted from a recipe from Martha Stewart