“Begin doing what you want to do now. We are not living in eternity. We have only this moment, sparkling like a star in our hand - and melting like a snowflake.”
- Francis Bacon

Sunday, January 31, 2010

♥Rich, creamy chocolate truffles for your sweetheart♥

I just lve to make goodies that are incredibly easy - yet - they dazzle and delight the taste buds. These sweetie pies are one of those fun-to-make and luscious-to-eat treats that are fun from beginning to the end! Valentine's Day is around the corner. If you've never made truffles before - well, it's about time. There's nothing all that difficult or magical about creating them - BUT there is magic in the taste - YUM


* 20 ounces semisweet chocolate, cut into small pieces (or semisweet chocolate chips)
* 2 tablespoons unsalted butter, softened
* 1 cup heavy cream


MAKE THE FILLING: Place 8 ounces of the chocolate pieces and the butter in a large bowl. In a small saucepan over low heat, bring the cream to a simmer. Remove from heat and pour half the cream into the bowl.

As the chocolate melts, slowly whisk the mixture together until smooth. Then gradually add the remaining cream until it's completely incorporated and the ganache is thick and shiny.

FORM THE TRUFFLES: Pour the ganache into a 2-inch-deep baking pan, spread evenly, and place in the freezer for 30 minutes or until set (it should have the consistency of fudge). Using a melon baller or a small spoon, form rounds and place them on a baking sheet lined with parchment or wax paper. Let the truffles harden in the freezer for about 15 minutes. After removing from the freezer, roll truffles between your hands into marble-size spheres, squeezing slightly (try to do this quickly, otherwise they'll become too soft). You can now dust the truffles with cocoa and serve them as is, but they'll hold their shape better if you coat them with chocolate first.

MAKE THE COATING: Let the truffles rest in the freezer while you make the chocolate glaze. Place the remaining chocolate pieces in a large bowl over a saucepan of simmering water and stir occasionally, until the chocolate is completely melted. Remove from heat and let cool at room temperature, stirring occasionally, until the chocolate starts to set at the edge of the bowl. Drop the truffles into the melted chocolate and retrieve them with a fork, allowing any excess chocolate to drip off. Garnish immediately or leave the truffles plain and proceed to step 5.

GARNISH: For a nut garnish, roll the freshly coated truffles in a shallow dish of chopped nuts. For a sugar or cocoa garnish, set the freshly coated truffles on a plate and sift the garnish over them. Turn the truffles and sift again to cover completely.

STORAGE: Place the truffles on the lined baking sheet and allow them to set in the refrigerator for 5 minutes. Truffles will keep for about 2 weeks, chilled or at room temperature, when stored in a tightly sealed container.


Marydon Ford said...

G'morn, Mimi ~ OH! to die for easy ... give this a try for sure.

Have a beautiful week.
TTFN ~ Marydon

^..^Corgidogmama said...

Three Ingredients???? Only three between me, and the stairway to heaven? Oh my!!!

~ Sara ~ said...

OH I just love making truffles and managed to miss place all my recipes for them... Can hardly wait to try these!

Protege said...

They look delicious and taste like that as well, I bet. I love chocolate.;)
Hope you had a nice weekend,

The Pink Birdhouse said...

how wonderfully yummy these sound!!

Pat @ Mille Fiori Favoriti said...

Your truffle looks so felicious! I love Lindt dark chocolate truffles but after reading your recipe I think I'll make my own! Thanks Mimi!

Bird said...


I looooove truffles!!! Well chocolate. Anything!!

Just came over to let you know that I am having a fab Le Creuset GIVEAWAY worth $66.95!!!

For details, please see:


And good luck!! :)

crochet lady said...

I've always wanted to make truffles but never have, maybe I'll give these a try! Thanks for the great recipe.