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Under 30 Minutes

Easy Chocolate Truffles

135

Who knew these indecently rich chocolates were so easy to make?

  • Prep:
  • Total Time:
  • Yield: Makes 70

Source: Everyday Food, December 2009

Ingredients

  • 16 ounces dark or semisweet chocolate or a combination, finely chopped
  • 1 2/3 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coarse salt
  • Unsweetened cocoa powder, for rolling

Directions

  1. Place chocolate in a medium bowl. In a small saucepan, heat cream until it begins to simmer; pour over chocolate. Cover bowl with plastic wrap and let stand 10 minutes. Uncover and whisk chocolate mixture until smooth. Mix in vanilla and salt. Pour into a 9-inch pie plate and let cool 15 minutes. Cover with plastic and refrigerate until completely set, about 3 hours.

  2. With a melon baller, a 1-inch scoop, or a teaspoon, scoop out chocolate mixture and place on parchment paper. Coat hands with cocoa and roll truffles into balls; place on a parchment-lined baking sheet. Refrigerate until set, about 15 minutes. (To store, cover with plastic and refrigerate, up to 2 weeks.) Roll in finely chopped nuts or more cocoa powder, or brush with luster dust just before serving or packing.

Cook's Notes

Decorate truffles by rolling them in cocoa, finely chopped nuts, or sprinkles. For a festive touch, brush them with luster dust, an edible powder available online. Mix colored sugars (or use leftover sugar from your work surface) to create new shades.

Reviews Add a comment

  • cyirrayahooco
    29 JUL, 2016
    I just had to comment, the amount of cream is not way off for this recipe, as some have said. I made three batches of these using the amount of cream indicated without issue. I didn't use a pie pan to cool the truffles, I used an 8x13 pyrex and it worked great. The one batch I used my 8x8 pyrex needed an extra hour to set. My husband loves them! I made them for wedding favors & he hoped no one would take them so he could eat them all!
    Reply
  • sherry6
    10 FEB, 2014
    The amount of cream is WAY off - probably should be only 1 cup. Wasted 16 oz of good chocolate. SHAME on you Martha for not checking your recipe amounts. I DO NOT trust your recipes any more.
    Reply
  • Npetitt
    12 FEB, 2011
    Made these truffles for Valentines Day presents. Rolled them in flavored sugars. I think the 1/2 teaspoon salt is a little too much. A tad bit too salty for my tastes. But pretty easy to make.
    Reply
  • RobynfromOz
    2 DEC, 2010
    one and two thirds cups heavy cream! Is that correct?
    Reply
  • danakfong
    25 NOV, 2010
    Your recipe is incorrect. Please clarify how much heavy cream to put..... Thanks
    Reply