If there’s one recipe that’s bound to scratch that chocolate craving, it’s chocolate truffles. Not only are they decadent, but they are surprisingly simple to make. The simplest truffles can be made with only bitterwsweet chocolate, heavy cream, and vanilla extract. That’s it.
The secret to getting the chocolate just right is the cacao percentage. You really don’t want to use anything less than 62% cacao. This is a recipe of few ingredients, to the quality of what you use will absolutely determine the final quality of the dessert. I’d also recommend using organic heavy cream as well. To really increase the flavor of these truffles, we added just a little amaretto, but feel free to test out your own flavors including mint or cinnamon. For the coating we used lightly crushed Rice Krispies, but other coatings like shredded coconut, chopped nuts, or cocoa powder are absolutely delicious. Keep reading below for this decadent recipe…
(makes 36 servings)
- 8oz bittersweet chocolate, well chopped into small pieces
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon Amaretto (optional)
- 8oz chocolate chips
- 1/4 cup crushed rice krispies
- In a small, heavy saucepan bring the heavy whipping cream and amaretto to a simmer, scraping down the sides of the pan with a rubber spatula every few minutes.
- Place the chocolate in a separate bowl, then pour the cream mixture over the chocolate. Add the vanilla and allow to stand for a few minutes before stirring smooth.
- Allow to cool, then place the chocolate in the refrigerator for two hours. After two hours, remove and use a teaspoon to roll out balls of the chocolate. Roll in your hands quickly, and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.
- When the chocolate balls are done, place the chocolate chips into a microwave-safe bowl and microwave until melted, stopping and stirring every 30 seconds. Once the chocolate is melted and smooth, remove from the microwave and stir in the crushed Rice Krispies.
- Remove the chocolate ganache from the fridge and roll the balls in the melted chocolate one at a time before placing back on the baking sheet. Once all the ganache is covered, place in the refrigerator again and chill until the chocolate hardens.
recipe adapted from The Pioneer Woman