How To Make Homemade Chocolate Truffles
Ingredients
- 8 ounces semi-sweet or bittersweet chocolate
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup Mint leaves
- 1 stick cinnamon
- 1 to 2 tablespoons Amaretto
- 1 teaspoon Almond extract
- Unsweetened cocoa powder
- chopped walnuts
- chopped almonds
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Instructions
- In a small, heavy saucepan, bring the heavy whipping cream to a simmer, stirring and scraping down the sides with a spatula every few minutes.,If you are using a liquid flavoring, stir it in with the cream and ignore the vanilla in the next step.,If adding mint or other solids for flavor, remove the cream from the heat, add the flavor solids, and let steep for an hour. Then strain away the solids and return the cream to a simmer. Proceed with the recipe.
- Place the chocolate in a separate bowl. Pour the hot cream over the chocolate. Add the vanilla (if not using a different flavoring in the previous step), and allow to stand for a few minutes. Then, stir until smooth. This chocolate base is called ganache.
- Allow the ganache to cool to room temperature. Place in the refrigerator for 2 hours.
- Prepare a baking sheet by lining it with parchment paper. Use a teaspoon to scoop out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on the prepared baking sheet. Place in the refrigerator overnight.
- Roll in cocoa powder or chopped nuts and serve.,If not serving right away, keep the coated truffles covered in the refrigerator for up to 4 days. For the best flavor and texture, let truffles come to room temperature before serving.,Did you enjoy this recipe? Let us know with a rating and review!
Source
Original recipe: View Original