Truffles are the easiest and one of the most decadent desserts to make and it requires very few ingredients. Serve these goodies at your next holiday party in mini cupcake liners or chocolate liners sold in craft stores. These will also be perfect for gifts or hostess gifts by packaging in cute dessert containers also sold in craft stores.
You can also substitute the vanilla with any liqueur. For this recipe, I used port as I love the combination of chocolate and port!
Yields 3-4 dozen
- 16 oz semi sweet or bittersweet chocolate, finely chopped
- 1 cup heavy whipping cream
- 3 Tablespoon unsalted butter
- 2 teaspoons vanilla extract (I substituted with port wine)
- Coatings such as: grated chocolate, coconut, powdered sugar, unsweetened cocoa, nuts, etc
Place chocolate in a heat proof bowl.
Heat heavy cream and butter in a saucepan over medium heat until simmering. Pour cream into chocolate bowl and let sit for a few minutes to allow the chocolate to melt. Slowly stir with rubber spatula until chocolate is melted and mixture is smooth and creamy.
Add vanilla and stir. Place chocolate in the refrigerator until firm, approximately 1-2 hours.
Using a small spoon or melon baller, form small balls of chocolate mixture (called ganache) with your hands and place on a baking sheet lined with parchment or wax paper. You will need to roll quickly as it will melt from the heat of your hands.
Roll chocolate in various coatings such as powered sugar, coconut, nuts, etc. Store in a airtight container in the refrigerator. It’s best to serve these at room temperature.