Rating: 3.04 stars
136 Ratings
  • 5 star values: 18
  • 4 star values: 27
  • 3 star values: 48
  • 2 star values: 29
  • 1 star values: 14

For these five-ingredient truffles, it takes only a few minutes to whip up a batch of rich ganache from heavy cream and semisweet chocolate. After pouring the mixture into a pan and chilling, you can choose to take the easy route and simply cut them into bite-size squares, or roll up your sleeves and form them into beautiful bonbons. 

Martha Stewart Living, January/February 2021

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Read the full recipe after the video.

Recipe Summary test

prep:
30 mins
total:
3 hrs
Yield:
Makes about 5 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 1. Line an 8-inch square baking pan with parchment, with overhang on two sides. In a saucepan, bring heavy cream and salt to a simmer. 

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  • Place chocolate in a heatproof bowl and pour hot cream mixture over top; let stand 5 minutes then stir until smooth. Pour mixture into baking pan and refrigerate until set, at least 2 hours. 

  • When mixture is firm, cut into 1-inch squares and toss in cocoa powder. (See variation section below for instructions on rolling the truffles into balls). To store, box up truffles and refrigerate them at least 15 minutes and up to 2 weeks. 

Variations

To form into bonbons, use a melon baller or a teaspoon to scoop out chilled chocolate mixture and place them 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. Roll in finely chopped nuts or more cocoa powder, or brush with luster dust just before serving or packing.

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Reviews (7)

136 Ratings
  • 5 star values: 18
  • 4 star values: 27
  • 3 star values: 48
  • 2 star values: 29
  • 1 star values: 14