Homemade chocolate truffles

These homemade chocolate truffles are ultra creamy and a high in chocolate taste, perfect to gift for the holidays. All chocolate lovers will not resist these little treats so easy to prepare and made with only 3 ingredients!

Chocolate truffles are very popular during the holiday season and are often given at Christmas or Valentine's Day. But have you ever tried to make them at home? They are even better and you will have the satisfaction of offering a unique gift to your loved ones.

The classic dark chocolate version rolled in cocoa powder is timeless. But did you know that you can make truffles with milk chocolate and even white chocolate. Or with cookies like Oreos, or my version of healthy chocolate chip cookies dough truffles that my kids are crazy about.

Easy recipe with only 3 ingredients

In fact, these little balls are the result of a single preparation, the chocolate ganache, and can be made with only two ingredients. But for this classic recipe I chose to add a 3rd ingredient that brings an even creamier texture.

You will need chocolate, heavy cream and a bit of butter. The emulsion of these 3 ingredients will give you the perfect texture, rich in chocolate and melting in the mouth.

• Chocolate: Use a covering chocolate or a chocolate bar with at least 54% cocoa. Chop the chocolate so that it melts faster.
• Heavy cream: Full fat with at least 30% fat and heat over medium heat until simmering.
• Butter: This is optional but butter adds a creamier texture.
• Vanilla and salt: Also optional, they bring more flavor and flavour to the recipe.

How to make chocolate truffles

1. Break the chocolate into pieces or chop it with a knife and place it in a bowl with the butter.
2. Bring the heavy cream to a boil in a saucepan over medium heat.
3. Pour the hot heavy cream over the chocolate and butter in one go and let sit for about 5 minutes.
4. Stir with a wooden spoon or spatula until the mixture is smooth.
5. Add the vanilla and salt (optional) and mix again, then cover with cling film and place in the fridge for at least 3 hours until the ganache is completely cooled.
6. Scoop ganache with an ice cream scoop or tablespoon and place on a large baking sheet lined with parchment paper.
7. Place the baking sheet in the freezer for about 10 minutes, then roll the balls between your hands to give them a nice round shape.
8. Roll the truffles in a bowl of unsweetened cocoa powder, crushed nuts or sprinkles until they are completely covered.

Tip: To cool the ganache more quickly, place it in the freezer for 1 hour.

Frequently asked questions

Other recipes

• Chocolate fudge
• No bake energy balls
• Chocolate chip cookies

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