I made these decadent Dark Chocolate Truffles for our Girls' Night In party a few years ago. When people see the photos, they always ask for the recipe. Truffles can be very expensive so these homemade truffles make a wonderful holiday treat! One word of advice... double the batch to have plenty to give and to keep!
You can make these in your favorite flavors by adding extract or liqueur to the heavy cream. You can also use anything you like for the outside as well such as toasted pecans, hazelnuts, almonds, coconut, decorative sugar, white chocolate, or powdered sugar.
Store these homemade truffles in a cool, dry container lined in parchment paper.
DARK CHOCOLATE TRUFFLES
2 cups 60% Cacao Bittersweet Chocolate Chips
1/3 cup Unsweetened Cocoa
1/3 cup heavy whipping cream
6 tablespoons unsalted butter, cut into small pieces
¼ teaspoon orange zest with ½ teaspoon orange liqueur
¼ teaspoon strong coffee or espresso with ½ teaspoon coffee liqueur
In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.
Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
Use a very small ice cream scoop, a melon baller, or very small spoon to roll the mixture into 1-inch balls. Roll each ball in cocoa. Refrigerate in an airtight container for up to 2 weeks.
You may also roll truffles in finely chopped chocolate, finely chopped toasted nuts or coconut, or Confectioners sugar.