bittersweet chocolate truffles

Hi there! Told you I hadn't fallen off the face of the planet; I've just been to busy to even get on the computer, much less bake. But today is my day off from work... yeess! So, I want to share with you a seriously impressive treat that is seriously simple to make. A wee bit time consuming, but your friends won't even believe you when you say they're homemade. Okay, so here goes. Chocolate truffles. I will show you how to make homemade chocolate truffles. Can you even believe it? You will be surprised when I tell you that you need just 3 ingredients to make these show-stoppers, and you can cover them in anything you want for anybody's specific tastes. When I made them, I covered some in toasted coconut, some in crushed almonds, and some in the classic cocoa powder, but the choices are seriously endless! Sprinkles, mini chocolate chips, granulated sugar... yummy!

Oh, not to mention they taste absolutely amazing! Dense and rich and melt-in-your-mouth, and super chocolatey. They will punt kick even the most serious chocolate craving across the state line... no joke. 🙂 I've made these at Christmastime, on birthdays, and (of course) Valentine's Day! People are so impressed when I tell them I made the treats myself. So, next time you're invited to a party and want to impress the pants off all the guests, make these! Little work = huge reward.

Bittersweet Chocolate Truffles

Recipe from Ghirardelli

Yields: about 30 truffles

1 ¾ cups bittersweet chocolate chips

⅓ cup heavy whipping cream

6 tbsp unsalted butter, cut into small cubes (use only real butter!)

Assorted toppings such as cocoa powder, crushed nuts, sprinkles, etc.

In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips; stir until completely melted and smooth. Remove from heat and pour into a shallow bowl. (I usually use an 8x8 glass dish and it's a pretty good depth!). Cool, cover, and refrigerate until firm, at least 2 hours.

Using a small cookie scooper or melon baller, roll the mixture into 1-inch balls. Roll each ball into desired toppings, then place on a display plate or mini cupcake liners for a cute presentation. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks. (If serving after a couple hours, just putting the display plate in the fridge is fine, no airtight container necessary.) 🙂

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