Description
Decadent and easy-to-make chocolate truffles with a smooth, creamy center rolled in your choice of cocoa powder, nuts, coconut, or sprinkles. These no-bake French-inspired treats are perfect for holiday celebrations or gifting.
Ingredients
Scale
Truffle Base
- 12 ounces semi-sweet chocolate chips or finely chopped chocolate
- ¾ cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
Coatings
- Cocoa powder, for rolling
- Finely chopped nuts, for rolling
- Shredded coconut, for rolling
- Sprinkles, for rolling
Instructions
- Melt Chocolate Mixture: Place the chocolate in a heatproof bowl. In a small saucepan over medium heat, warm the heavy cream and butter until it just begins to simmer. Remove from heat and pour over the chocolate. Let it sit for 2–3 minutes to melt the chocolate, then stir gently until smooth and fully combined.
- Add Flavor: Stir in the vanilla extract thoroughly into the chocolate mixture to infuse flavor.
- Chill Mixture: Cover the bowl and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop and handle.
- Shape Truffles: Using a small cookie scoop or spoon, scoop out portions of the chilled mixture and roll them into balls with your hands.
- Coat Truffles: Roll each truffle ball in your choice of cocoa powder, finely chopped nuts, shredded coconut, or sprinkles to coat evenly.
- Set and Store: Place the coated truffles on a baking sheet lined with parchment paper and refrigerate until firm and ready to serve.
Notes
- For a flavor twist, add a splash of liqueur like Grand Marnier or peppermint extract to the mixture before chilling.
- Store truffles in the refrigerator for up to 2 weeks to maintain freshness.
- For the best texture and flavor, let truffles sit at room temperature for 10 minutes before serving.
