I just love a simple, rolled truffle, don’t you? Well, I won’t turn down one with a gorgeous chocolate coating, but for making, you can’t beat these, tossed in confectioner’s sugar or cocoa, and besides, we all know the center is the best part anyway, right?
Simple and scrumptious, perhaps a little sinful, this recipe was adapted from Martha Stewart recipe. They are a suggested accompaniment to decorate her Buche de Noel (which she playfully called a “Birch de Noel” as its styled with a Northwoods flair.) I usually make the whole recipe, but in truth, you could certainly get by with cutting back by half if you’re using them to decorate the cake with.
Really, though, who minds a few extra truffles??!!
When making truffles, use the best quality chocolate you can and don’t be afraid to tweak or adapt the recipe to your taste. I like a combo of Semi-sweet and Bittersweet, but anything goes, here!
Snowy Chocolate Truffles
- 1 1/2 cups slivered almonds (optional)
- 1 pound best-quality bittersweet chocolate or a combination of chocolates
- 1 cup heavy cream
- Confectioners’ sugar or cocoa, for dusting
Preheat oven to 350 degrees. Place almonds, if using, on a baking sheet, and toast until fragrant, about 10 minutes. Set aside to cool.
Use a serrated knife to finely chop chocolate. Place in a heat-proof bowl; set aside.
In a small saucepan, bring cream to a boil. Pour directly over chopped chocolate, stirring to fully incorporate. Let sit for 10 minutes. Stir until completely smooth. Allow to cool for 20 minutes.
Stir in almonds, if using, and place in the refrigerator until set. Use a melon baller or 1 1/4-inch ice cream scoop to portion out chocolate. Roll the mixture between palms to form 1-inch truffles. Refrigerate, covered, until ready to serve. Coat with confectioners’ sugar before serving.
- I prefer a combination of 1/2 bittersweet and 1/2 semisweet, but keep in mind the tastes of your guests and the fact that these are rolled in either sugar or cocoa.
- I generally use a small casserole for the chocolate. It cools quickly and makes for easy scooping.
- If you wish to make ahead and roll the truffles later, bring out of the refrigerator to warm up a bit before scooping.
- It’s easy to flavor these truffles with a teaspoon or two of just about any alcohol you’d like or a few drops of extract.
I’ll be taking these Chocolate Truffles to the Fiesta Friday 100 anniversary extravaganza, and I’m also co-hosting this event, so a big shout out to Angie from the Novice Gardener and Fiesta Friday for putting the event on and Steffi from Ginger&Bread, Suzanne from APugintheKitchen and Judi from CookingwithAuntJuju for co-hosting, too. Stop by, say hi, visit and mingle and I hope to “see” you there!
Of course, I’ll also be posting to Throwback Thursday, a link party co-hosted by Moi!! Yes, that’s me, yours truly! And Alli, Quinn & Meaghan – you’ll see all their links on Throwback Thursday!