Truffles — while they sound fancy — are so easy to make it’s almost silly. They’re a simple combination of cream and chocolate. All you need to do is heat the cream, stir in the chocolate, let it melt and stir until it’s smooth. Then you can chill it and roll it into balls, and roll them in cocoa or finely chopped nuts to coat. The fun part is flavoring them by infusing the cream; bring it to a simmer with a few slices of ginger, or strips of orange rind, instant espresso, or loose tea leaves, or just extract — a few drops of good vanilla, or mint. If you’re using something solid, like tea or ginger, strain it out before you add the chocolate.
Truffles are easy enough to stir together in under 10 minutes, using any form of chocolate you have on hand — the better quality chocolate the better truffles you’ll get, of course. Once chilled, it’s simple to roll the hardened mixture into balls. Coating them in cocoa powder, chopped nuts or even coconut keeps the chocolate contained, and protects your fingers; it’s a great project to get kids involved in if they want to spread a little homemade love too.
Easy Chocolate Truffles
1 cup cream
3 cups semi-sweet or dark chocolate (chopped or chips or nibs)
cocoa or finely chopped toasted nuts, for rolling
In a smallish saucepan, bring your cream to a simmer and then turn off the heat. If you’re using extract, add it now, then dump in the chocolate and let it sit for several minutes. Give it a stir until it’s smooth and chill until firm. Roll into balls and roll the balls in cocoa to coat.
Store in the fridge, but serve at room temperature (chocolate should never be served cold). Makes about 2 dozen truffles.