Basic Chocolate Truffles
20 to 20 servings
Show your little valentines some love by making these easy treats together
- 224 g semi-sweet chocolate , (8 oz), finely chopped
- 1/2 cup 35% cream
- 1/2 tsp vanilla
- 1/4 cup unsweetened cocoa powder , or icing sugar
- Place chopped chocolate in a large bowl. Pour cream into a small saucepan and set over medium-high heat. Bring just to a boil. Pour over chocolate. Add vanilla. Stir until chocolate is completely melted and mixture is evenly blended. Pour into a small bowl and refrigerate, uncovered, until completely cool and firm enough to roll into a ball – at least 2 hours. If you need to store longer, cover and refrigerate up to 3 days.
- Line a tray or baking sheet with waxed or parchment paper. Let chocolate mixture sit at room temperature until it’s soft enough to handle. Scoop up a scant 1 tbsp (15 mL) of cooled chocolate mixture and roll into a ball. Place on tray. Repeat with remaining mixture. Refrigerate balls until firm, at least 15 minutes.
- Place cocoa or icing sugar in a large bowl. Roll balls in powder, one at a time, until evenly coated.
- Truffles will keep well, refrigerated in an airtight container, for up to 1 week. You may need to re-roll in cocoa or icing sugar just before serving.
- Makes 20 truffles.
- In 1 truffle: 78 calories, 1 g protein, 5 g fat, 8 g carbohydrates, 1 g dietary fibre, 8 mg calcium
- Kids will love truffles rolled in coconut, coloured sugar, sprinkles or finely crushed hard candy OR a piece of candy-coated chocolate in the centre of each truffle that they can find