Chocolate Truffles

Chocolate Truffles make a really great gift, an after-dinner party treat or just something to enjoy because you fancied something round and chocolatey! This recipe is easy (just needs a bit of time) and only requires 5 ingredients (6 if you’re adding spices).

Ingredients (makes approx. 8 truffles – easily doubled)

150g chocolate (Lindt Excellence dark chocolate is good), chopped into small pieces

1/4 cup heavy cream

1 tablespoon unsalted butter

1/2 teaspoon vanilla extract

cocoa powder to coat truffles (you can also use chopped nuts, confectioner’s sugar or various sprinkles of your choice)

1/4 teaspoon ground cardamom/cinnamon/pumpkin spice/your prefered spice (optional)

Utensils:

chopping board | knife | medium glass bowl | medium saucepan | whisk | plastic wrap | baking sheet | parchment paper | measuring spoons and cups | small bowl | mini cupcake liners (optional)

Directions:

1. | Place the chopped chocolate and butter into a medium glass bowl and set aside.

2. | Heat the heavy cream and vanilla extract (and spices, if using) in a medium saucepan over medium-high heat, stirring continuously, until it just starts to boil. Immediately pour the hot cream over the chocolate and butter then let it sit for 3 minutes. Gently stir until everything has completely melted.

3. | Let the truffle mix cool to room temperature then cover with plastic wrap and put in the fridge for 1-2 hours or until set.

4. | Scoop the truffle mixture into 2 teaspoon-sized mounds and place them in rows 1-inch apart on a lined baking sheet then refrigerate again for about 20 minutes (this should reduce the truffles from melting too much when you roll them into balls).

5. | Roll the truffles into balls using your hands (this may still get a bit messy) then drop each truffle in a small bowl with cocoa powder in it and roll it around to coat the outside. Place each truffle in a mini-cupcake liner (optional).

6. | Store the truffles in an airtight container at room temperature for 3 days or for up to 2 weeks in the fridge.

Let me know if you make this and how it turns out!