Extra-Easy Chocolate Truffles
Posted by | Photo by Mimi Takano

Extra-Easy Chocolate Truffles

Three ingredients. Chocolate Truffles. You know you want to.

For some, Valentine’s Day is a day to be especially affectionate with a boyfriend, girlfriend or please-let’s-be-more-than-friends-friend. For others, it’s just another normal day. Whatever your take, why not join the party and show a little love to everyone around you. Plus, who doesn’t love chocolate? Sure you can buy a box of them or a bag of those gimmicky candy hearts, but making your own truffles is actually a breeze and it’ll impress the heck out of everyone.

Serving: 12 truffles

Prep time: 25 minutes
Cook time: 30 minutes (refrigeration time) 
Total time: 1 hour

Photo by Mimi Takano

Photo by Mimi Takano

Ingredients:
10 oz chocolate (dark, milk or semi-sweet)
1/2 cup heavy cream
3 tablespoons unsalted butter

Optional:
1 cup chopped nuts
cocoa powder
chopped chocolate
coconut shavings

Directions:
1. Pour the chocolate into a medium sized mixing bowl and set aside.

Photo by Mimi Takano

Photo by Mimi Takano

2. In a heatpoof/microwaveable container, heat the heavy cream and butter for 1 minute and 30 seconds on high or until hot.

Photo by Mimi Takano

Photo by Mimi Takano

3. Pour the heavy cream and butter mixture over the chocolate and let it sit for a minute or two.

Photo by Mimi Takano

Photo by Mimi Takano

4. Mix until the cream is incorporated and chill in the fridge for at least 30 minutes.

Photo by Mimi Takano

Photo by Mimi Takano

5. While the chocolate mixture is chilling, prepare your toppings. Place the chopped nuts, cocoa powder or chopped chocolate into small bowls.

Photo by Mimi Takano

Photo by Mimi Takano

Photo by Mimi Takano

Photo by Mimi Takano

6. Once the chocolate is hard, but still malleable, roll them into little balls. This will get messy and there is no need to roll them into perfect balls. If the chocolate is too soft, refrigerate the mixture for a few minutes before continuing.

Photo by Mimi Takano

Photo by Mimi Takano

Photo by Mimi Takano

Photo by Mimi Takano

7. Roll the chocolate balls into the toppings and set on a baking sheet lined with wax paper. Place the sheet in the fridge to firm up.

Photo by Mimi Takano

Photo by Mimi Takano

Photo by Mimi Takano

Photo by Mimi Takano

Photo by Mimi Takano

Photo by Mimi Takano

0 0 634 13 February, 2014 Cook February 13, 2014
Mimi Takano

About the author

Mimi Takano is currently a writer and Kitchen 101 editor for the NYU Spoon. She has a unbridled passion for all things culinary and the kitchen is her natural habitat. She likes nothing more than spending all day cooking up a storm (she's crazy) as well as blogging about her exploits on her food blog. One day she'd like to be in over her head at a food magazine like bon appétit, saveur or the Food Network, but for now she's happy cooking for all of her friends.

View all articles by Mimi Takano

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