Chocolate Truffles - My Favorite Holiday Treat to Share

To be honest I’m not a big holiday cookie person. But what I do love to make and share are chocolate truffles!

If you’d like to try your hand at making these delicious treats just follow the simple directions below. I love handing these out to neighbors and others that I’d like to give a special holiday treat in lieu of cookies. Plus, they last a good month if kept wrapped in the fridge.

Chocolate truffles dipped in tempered chocolate and dusted with cocoa powder.

INGREDIENTS

11 oz Bittersweet chocolate (60% or greater cocoa content)

2/3 C Heavy Whipping Cream

Variety of flavors: orange or peppermint oil

Variety of toppings: shredded coconut, chopped nuts, cocoa powder, crushed candy cane, candied orange peel, etc

TOOLS

Medium sized metal or glass bowl

Small heavy bottomed sauce pan (smaller is better to avoid excessive evaporation)

Parchment paper

Candy thermometer (optional)

Melon-baller or tablespoon

Kitchen scale and measuring cups

PROCESS

1) Measure and finely chop chocolate, put in metal or glass bowl.

2) Heat heavy cream in a small sauce pan - bring to a boil.

3) Pour cream over chocolate, allow to sit for a few minutes.

4) Gently stir until chocolate is completely melted (if chocolate is not completely melted, add bowl to a double boiler to gently heat). A double boiler is pretty much just a small pan of water that you bring to a boil. You can then turn off the heat and set the bowl on the pan so that the bottom of the bowl just hovers over the hot water.

5) Divide chocolate mixture into separate small bowls, one for each flavor.

6) Add flavoring oil a drop at a time until desired flavor richness.

7) Let chocolate mixture sit until it thickens enough to scoop.

8) Use a melon-baller or tablespoon to scoop chocolate. Use your hands to roll into balls.

9) From here you can either choose to roll the truffles in toppings or temper chocolate and dip them (directions below). The later process will give you a nice smooth chocolate finish.

Chocolate truffles dipped in toppings: cocoa powder, shredded coconut, chopped nuts.

TEMPERING CHOCOLATE

1) Finely chop chocolate - use plenty, as you’ll need enough depth to dip your truffles - and add to a small glass or metal bowl.

2) Create a double boiler by bringing a small pan of water to a boil. Set bowl of chocolate on top. Reheat water as needed).

3) Using your candy thermometer, bring chocolate to 110-120 degrees F.

4) Remove from double boiler and cool chocolate to 80 degrees F while stirring occasionally to keep everything cooling at the same rate.

5) Reheat chocolate to your working temp of 86-90 degrees F.

6) Dip your truffles! Then set on parchment paper to cool.

7) Display in mini baking cups and package as desired.

There you have it! Feel free to comment if you have any questions. Otherwise enjoy! Truffles keep wrapped in the fridge for 3-4 weeks.