Recipe: Chocolate Truffles

There’s something magical about truffles that makes chocolate lovers rejoice. The bite-size dessert is decadent, velvety, and oh-so chocolatey. They’re essentially balls of chocolate ganache rolled to a size and shape that makes popping them into your mouth easy and acceptable. They’re also a cinch to decorate and a joy to give as gifts. Pro tip: Try leaving them for Santa with a frosty glass of milk.

The secret to the creamiest, dreamiest truffles is simple: Start with good chocolate. Choose bars with at least 60% cacao for a satisfying, bold flavor. A touch of butter adds extra smoothness, ensuring the truffles soften at room temperature (without, of course, melting in your hands as you roll them).

You shouldn’t worry about making them look perfect. If left rustic and knobby, with a dusting of cocoa powder, they bear a striking resemblance to the black Périgord truffles (mushrooms) they were named after.

Makes approximately 20 truffles

INGREDIENTS

• 8 ounces (227g) quality
• semisweet or bittersweet chocolate, finely chopped
• 1 tablespoon (14g) unsalted butter, softened
• 2/3 cup (160mL) heavy cream
• 1/2 teaspoon pure vanilla extract (can substitute with almond, orange, peppermint, coffee, or coconut extract)

Method

Step 1

Place chopped chocolate in a medium bowl. Add butter.

Step 2

In a small saucepan over medium-low heat, warm the cream until barely simmering.

Step 3

Pour warm cream over the chopped chocolate and butter. Let sit for 2 minutes without stirring. Then stir until mixture has melted evenly.

Step 4

Refrigerate until set, at least 2 hours. Tip: The mixture will set more quickly if transferred to a shallow baking dish.

Step 5

Remove from refrigerator. Using a spoon or small ice cream scoop, roll the mixture into tablespoon-size balls. To keep your hands cold and prevent the chocolate from melting or sticking while rolling the truffles, place an ice pack or bag of frozen fruit or vegetables under a tea towel on your work surface, and periodically cool your hands.

Step 6

Spread any desired toppings in individual bowls or dishes. Roll truffles in toppings to coat. Serve at room temperature.

Truffles should be stored at room temperature, tightly sealed, for 3–4 days or refrigerated for 2 weeks.

Toppings for a Truffle Medley

When it comes to truffle toppings, there are so many ways to make them feel festive or cater to your favorite flavors.

Texture: Consider adding chopped walnuts, pecans, or pistachios (with their seasonal green color) for some extra texture.

Garnish: For an elevated look, try topping with freeze-dried raspberry powder, shredded coconut, or a dash of cinnamon or nutmeg.

Sprinkle: Lean into the whimsy of the season and top your truffles with finely crushed peppermint; white chocolate drizzles; or red, green, or snowflake novelty sprinkles.

Another deceptively easy holiday treat: peppermint bark.