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Easy Chocolate Truffles

Name: Easy Chocolate Truffles
Prep time: 30 min
Total time: 30 min
Yield: Makes 70
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

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

Source: Everyday Food, December 2009

30 mins 30 mins Makes 70

Total Time Prep Yield

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.

Variations

To flavor truffles, add your favorite liqueur or ground spices to the melted chocolate.

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.

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Reviews

137

How would you rate this recipe?

137

deebee11426891

14 JUN, 2018

Looks so simple
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- becca_28714
  
  30 DEC, 2018
  
  It is very simple! Def a 5 star recipe. The measurements are accurate. I'm not sure what happened for others who attempted to make these truffles but mine are perfect every time. I do use molds for my truffles and place them in the freezer with wax paper covering them. Frozen makes them easier to dip but just my opinion.
becca_28714

2 DEC, 2018

My favorite truffle recipe. This is the first truffle and only dark truffle recipe I've ever used and continue to use yearly. I make different variations of truffles but this is the original. It is a keeper! Always follow the directions and the truffles will be sublime!
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- mikelamastra
  
  25 DEC, 2018
  
  Can’t seem to start another review, but this recipe deserves to be 5 stars. The ingredients and quantities are all accurate. In my case, I had much better results letting the choc. set in the fridge overnight. This, along with using gloves made the rolling process much smoother. Also, I had very good results dipping these truffles in tempered choc.! Easy & delicious for anyone to make.
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!
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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.
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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
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