February 11, 2015

Chocolate Truffles

What's Valentine's Day without chocolate? Whether you're making them for someone else or just yourself, this easy, no-bake recipe is the one everyone will ask you for. Dust them with cocoa powder, chopped nuts, or toasted coconut. You'll never eat another store-bought truffle again.

Chocolate Truffles
8 ounces of high-quality semi-sweet or bittersweet chocolate, well chopped into small pieces (The higher percentage of cacao, the better.)
1/2 cup heavy whipping cream
1 teaspoon of vanilla extract

Truffle Coatings
Cocoa powder
Finely chopped walnuts or almonds
Shredded coconut (toasting optional)

1.  In a small, heavy saucepan bring the heavy whipping cream to a simmer. (Make sure to scrape down the sides with a spatula every few minutes.)

2.  Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. (This is now called ganache.)

3.  Allow to cool, then place in the refrigerator for two hours. Remove from fridge and with a melon baller or teaspoon, scoop out balls of the ganache. Roll in your hands quickly and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.

4.  Roll in cocoa powder, chopped nuts, or shredded or toasted coconut (or a combination) and serve, or place back in the refrigerator until needed.

Optional: Place truffles in mini cupcake or candy wrappers.

Toasting coconut: Preheat the oven to 350 degrees and spread the desired amount of coconut flakes on a cookie sheet. Bake for 3-5 minutes watching the flakes closely so they don't burn. Toast only until light golden brown. Remove from the oven and allow to cool.

Photo: James Yu