Easy Chocolate Truffles
Updated Oct 20, 2022, Published May 07, 2013
This post contains affiliate links. Please see our disclosure policy.
Ingredients
- 12 ounces dark chocolate (semisweet, bittersweet, or dairy-free) or good quality chocolate chips
- 6 ounces heavy cream or full fat coconut milk (shake the can well before measuring)
- 3 tablespoons flavored liqueur such as coffee, mint, berry, or orange (optional)
- 1 teaspoon pure vanilla extract
- ¼ cup powdered sugar
- ¼ cup unsweetened cocoa powder, sifted
- 1/3 cup chopped nuts such as almonds, pecans, walnuts, pistachios (omit for nut free)
Directions
- Line a baking sheet with waxed or parchment paper. Chop the chocolate evenly into small pieces. (Alternately, you can use good quality chocolate chips that contain no wax fillers.) Place the chocolate in a mixing bowl.
- Bring the cream and liqueur (if using) just to a boil over medium-high heat. Stir the vanilla into the hot cream. Pour it over the chocolate and let sit for 5 minutes. Stir until the chocolate and cream are fully combined and the mixture is smooth and glossy. Pour the mixture into an 8×8-inch baking dish, smoothing the top with a spatula, and place in the freezer. Chill until the mixture has hardened but is still malleable, 15 to 20 minutes.
- Using a small (#60) ice cream scoop or tablespoon, scrape the chocolate into approximately 1 inch balls. Place the chocolate balls on the prepared baking sheet and refrigerate for about 10 minutes.
- Place the powdered sugar, cocoa powder, and nuts into separate small bowls. Roll the truffles in the coatings. Store in the refrigerator but bring to room temperature before serving.
Servings
Makes about 30 truffles.
