Its no secret that I love to bake and I love sweets, but this holiday season I really wanted to switch up my homemade gift giving from the typical cookies and try something new. This year I am all about decadent, creamy chocolate truffles. They are simply the perfect bite for dessert. I use a combination of bittersweet and semi-sweet chocolate which gives the perfect balance of sweetness. Traditional truffles are coated with cocoa powder but I did not have any on hand so I used what was in my pantry, almonds, sea salt, coconut flakes, and powdered sugar. Christmas colored sprinkles or crushed pistachios would be amazing as well. But I would recommend giving almond, sea salt a try. I mean who doesn’t love a salty-sweet bite? I dare you to try to eat just one. Enjoy.
- 1 cup bittersweet chocolate chips
- ½ cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- ½ cup heavy cream
- ¼ teaspoon pure vanilla extract
- Optional toppings
- Cocoa Powder
- Powdered Sugar
- Crushed Almonds, sprinkles with sea salt flakes
- Unsweetened Coconut Flakes
- In a medium glass bowl add semisweet chocolate, bittersweet chocolate, and butter.
- Place in the microwave and heat for 30 seconds.
- Remove bowl from the microwave, stir and place back in the microwave for an additional one minute.
- Set aside.
- In a small saucepan heat the heavy cream and vanilla extract over medium heat until it comes to a low simmer.
- Remove from the heat and pour over the chocolate.
- Using a whisk, gently stir until smooth and creamy.
- Pour into an 8x8 glass dish and place in the refrigerator for 1 hour to set.
- In the meantime, place your topping of chose in a shallow dish.
- Once the chocolate has set you can begin to form the truffle balls. We suggest using a melon baller to creates the perfect size and shape.
- If needed gently roll the chocolate in between your hands to smooth. Do not overwork as the warmth of your hands will start to melt the chocolate.
- Roll the truffles into the topping of your choice and place onto a baking sheet lined with parchment paper to set.
- You can serve immediately or store in an airtight container for up to five days. Serve at room temperature.
- Enjoy!!
If you can not find bittersweet chocolate, dark chocolate is a great substitute.
Leave a Reply