How amazing is it that one of the simplest candies to make at home is also one of the fanciest?
Chocolate truffles are elevated. They’re the perfect treat. The perfect after-dessert one-bite taste for finishing a restaurant meal. And they’re no big deal to make at home.
The true recipe really calls for two ingredients, not five. The core of truffles? It’s chocolate and cream. Because so few ingredients are needed, you should make sure that the ones you have are really good. Pick up the the hunk of gourmet chocolate you usually bypass at the store. This is the moment for it.
In the ingredients, you’ll see that we specify grabbing two different kinds of cocoa powder. Just look for two different brands if you don’t explicitly see ones labeled “dark.” The idea here is to create a little bit of variety in tone.
The two colors turn into a chocolate rainbow!
By the time you’ve finished rolling each ball of chocolate in cocoa powder – of whatever shade – your hands will be covered in chocolate, but you’ll also have a plate of wildly delicious chocolate truffles.
Serve the truffles at a holiday party or pack them up in individual cellophane bags for gifting.
Read on for the full recipe!
1/2 pound bittersweet & semisweet chocolate, very finely chopped
1/2 cup heavy cream
1 Tablespoon Instant Espresso Powder
1 tablespoon liqueur of your choice (we used amaretto)
Two colors of cocoa powder or powdered sugar
Place the chocolate in a small metal bowl. Heat the heavy cream to boiling on high. Turn off the heat and stir in the espresso powder and 1/4 teaspoon of salt. Pour the espresso-cream mixture into the center of the bowl of chocolate. Using a wooden spoon, stir until well combined, starting in the center with tight circles until the chocolate is shiny and viscous, then slowly widening the circle to incorporate more until thoroughly combined. Stir in the liqueur. Set aside and let stand at room temperature for 1 hour, or until thickened.
Using 2 teaspoons, scoop the thickened chocolate into 1-teaspoon mounds on a parchment-lined sheet pan. Refrigerate for 10 to 15 minutes, or until firm.
Using your hands, roll the refrigerated mounds into balls. Roll each ball through the cocoa powder or powdered sugar. (It may be easier to place some of the powder in your hands while rolling.)
Store for up to 1 week in an airtight container in the refrigerator. Serve at room temperature.
Makes 24 to 30 truffles.