These melt in your mouth (and in your hands!) pieces of chocolate perfection are so easy to make it’s shocking! I think this richest, most fattening recipe I have ever made. I really don’t want to know the calorie count.
I copied the recipe down on an index card many years ago for my own use, totally oblivious to the future advent of blogging. I did not create this recipe and would love to give credit where credit is due, but the source is long lost. If you recognize the recipe please let me know!
Ingredients:
1 stick unsalted butter
10 tablespoons cocoa powder
10 tablespoons powdered sugar
5 tablespoons heavy cream
*you can also add other flavorings like almond extract. I made these Mexican style with a few pinches of cayenne pepper and some very liberal dashes of cinnamon. Be creative! Of course, just plain chocolate will taste wonderful too!
In my photo you can see the cayenne pepper in the smallest bowl. I didn’t use it all, just a few about 4 pinches. (I forgot to show the cinnamon.) Also this photo shows the measured ingredients for 1 recipe. The in the following photos I have doubled all the ingredients for a double batch.
Melt the butter halfway. Turn off the heat and stir in the cocoa powder.
Add sugar (and any other flavoring ingredients) and whisk.
Remove from the stove and add the heavy cream.
Put the truffle mixture into the refrigerator until chilled and firm.
Roll into balls and coat with cinnamon or powdered sugar. I used a mixture of both. You could probably also use cocoa powder for an even richer truffle.
My double batch made 34 truffles. I think the small container of heavy cream has enough for one more batch. There are two more sticks of butter left in the package, and much more cocoa powder and powdered sugar. I haven’t figured out the math, but it comes out much, much cheaper than professionally made truffles, and these taste exquisite!
The powdered sugar was looking a bit splotchy when I photographed these, so I now have them covered with more of the cinnamon sugar mixture in the refrigerator to coat them more thickly until I am ready to package them for giving. I’ll put these in a nice box with the layers separated by parchment paper. They do have to be stored in the refrigerator as they soften and melt very quickly. I can’t wait to deliver this gift!
Someday, maybe I’ll learn how to coat them with melted chocolate like the store bought kind. Right now I can’t figure out how to keep the insides from becoming a puddle when covered with the hot chocolate. Maybe if you rolled the balls and then froze them… Any suggestions?
UPDATE: I just saw this truffle recipe here that describes how to dip frozen truffle balls into a melted chocolate coating.
Thanks for reading!
Karen
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