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Easy Chocolate Truffles

A close-up of a pile of rich chocolate truffles generously dusted with cocoa powder.
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A simple recipe for homemade chocolate truffles, perfect for holiday gifting and festive snacking.

Ingredients

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  • 1 cup heavy cream
  • 1 pound semi-sweet chocolate, finely chopped
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • Cocoa powder, for dusting

Instructions

  1. Heat heavy cream in a saucepan over medium heat until it just begins to simmer. Do not boil.
  2. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 5 minutes without stirring.
  3. Gently whisk the chocolate and cream mixture until smooth and fully combined.
  4. Stir in the softened butter and vanilla extract until the butter is melted and the mixture is glossy.
  5. Cover the bowl with plastic wrap, pressing it directly onto the surface of the chocolate to prevent a skin from forming.
  6. Refrigerate for at least 2 hours, or until firm enough to scoop.
  7. Use a small spoon or melon baller to scoop portions of the chocolate mixture. Roll each portion into a ball between your palms.
  8. Place the rolled truffles on a baking sheet lined with parchment paper.
  9. Dust generously with cocoa powder.
  10. Store in an airtight container in the refrigerator for up to 1 week.

Notes

  • For a richer flavor, use dark chocolate instead of semi-sweet.
  • You can roll the truffles in other toppings like chopped nuts, sprinkles, or shredded coconut.
  • If the chocolate mixture becomes too firm to scoop, let it sit at room temperature for a few minutes to soften slightly.

Nutrition

Find it online: https://carlacooking.com/easy-chocolate-truffles-recipe/