Is there anything much more decadent than delicious, sweet chocolate truffles?
With a soft chocolatey filling and rolled in a variety of coatings, these little treasures are always welcome.
You will be surprised at how easy truffles are to make.
Once you see how easy it is to make this candy recipe, you will make them over and over.
Feel free to be creative.
Truffles look amazing decorated with drizzles of colored white chocolate. Or try tiny flakes of real gold for a truly rich look.
Use the best chocolate you can find. And remember, the darker chocolate is always the healthier choice (although that often goes out the window during the holidays.)
- 6 ounces semisweet chocolate chips
- 3 tablespoons unsalted butter
- 3 tablespoons powdered sugar
- 3 egg yolks
- 1 tablespoon rum, optional
- Place the chocolate chips in the top of a double boiler and bring the water to a boil. Reduce the heat to low and cook until the chocolate melts. Add the butter and sugar, stirring until the sugar dissolves. Remove from the heat.
- Add the yolks, one at a time, beating with an electric mixer after each addition. Stir in the rum. Pour the mixture into a bowl. Cover and let sit for 12-24 hours in a cool dry place. (Do not refrigerate).
- Shape the mixture into 1 inch balls and roll them in the cocoa. Freeze for 1 hour. Store in an airtight container in the refrigerator.
- Makes about 2 dozen truffles.
In addition to cocoa, you can roll or dip the truffles into a variety of coatings. Try dipping the balls into:
- melted chocolate, then let rest on a waxed paper coated flat surface until hardened.
- melted white chocolate, letting them rest as above.
- When the chocolate has hardened, if you really want to get creative, put some melted chocolate, in the same or opposite color from your coating, into a plastic baggie, cut a TINY hole at the end and drizzle over the balls as in the photo above.
You can also roll the balls into any of the following coatings:
- shredded sweetened coconut
- chocolate sprinkles
- colored sprinkles