Food & Cooking Recipes Dessert & Treats Recipes Easy Chocolate Truffles 3.0 (136) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 13, 2021 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 3 hrs Yield: 5 dozen 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. Ingredients 1 ⅔ cups heavy cream Pinch kosher salt 1 pound semisweet chocolate 1 teaspoon pure vanilla extract (optional) Unsweetened cocoa powder, for coating Directions 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. 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. Ryan Liebe 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. Print