Want to feel fancy? Try our five-ingredient chocolate truffles.
We love brownies, but when you’re looking for an elevated dessert, chocolate truffles are the perfect treat. They’re rich, bite-sized, and easy to make. Their decadent chocolate flavor is an ideal way to cap off a delicious meal. Best of all? You only need 5 ingredients to make them at home.
The core of a good truffle is just chocolate and cream. Because so few ingredients are needed, you should make sure that the ones you have are really good. Pick up the hunk of gourmet chocolate you usually bypass at the store. This is the moment for it.
This recipe specifies grabbing two different kinds of cocoa powder. If you can’t find ones that are explicitly labeled “dark,” then just look for two different brands. The idea here is to create a little bit of variety in tone.
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 these five-ingredient chocolate 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 spoons, scoop the thickened chocolate into teaspoon-sized mounds and place them on 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.