Craft Bittersweet Chocolate Truffles With This Simple Recipe

Grab a few supermarket staples and make an entire tray of easy, luscious truffles.

Grab a few supermarket staples and make an entire tray of easy, luscious truffles to impress your loved ones and treat yourself.

Shopping for Valentine’s Day chocolates goes either of two routes: Pick up a box of not-so-great drugstore chocolate or spend a small fortune at a high-end chocolatier. Let us introduce a third option: Grab a few supermarket staples and make an entire tray of easy, luscious truffles that are perfect for gifting or saving all for yourself. Note: The best truffles come from the best-quality chocolate. Take the time to finely chop it or it won’t melt fully.

Makes 48 truffles

Ingredients

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12 oz bittersweet chocolate, finely chopped
2 Tbsp light corn syrup
2 Tbsp unsalted butter, cut into cubes
¾ cup heavy cream
1 tsp vanilla extract
cocoa powder, chopped nuts, and other toppings

Preparation

Combine chocolate, corn syrup, and unsalted butter in a heatproof bowl. In a small saucepan, bring the cream to a gentle simmer. Pour hot cream over chocolate and let stand for 2 minutes.

With a spatula or spoon, stir until smooth. (If your chocolate doesn’t melt fully, you can finish melting it over a double boiler.) Add vanilla and stir to combine. Transfer ganache to a parchment-lined 8” x 8” baking dish and refrigerate until firm, at least 3 hours.

Use the parchment to lift truffles out of the pan. Cut the ganache into 48 even squares. Pinch and roll each square into a rough circle, then coat it thoroughly in the topping of your choice. Refrigerate in an airtight container until ready to serve.

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truffles

Play With Your Food

The fun of making truffles is getting creative with the toppings. Try sifted, unsweetened cocoa powder for a classic presentation; chopped pecans, pistachios, or hazelnuts for crunch; confectioner’s sugar; toasted coconut; or even freeze-dried raspberries, pulverized in a food processor and sifted through a fine-mesh sieve to remove the seeds, for a bright pop of color.

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