Simple Chocolate Truffles

Easy, delicious, and to die for.

Though you may get a little messy, there's nothing better than...

Simple Chocolate Truffles

30-35 truffles

Ingredients

10 oz. bittersweet chocolate chips (I use Ghiradelli's)

3 tbs unsalted butter

1/2 c heavy cream

1 tbs light corn syrup

30-35 candy cup liners (Bonbon cups)

Flavorings (optional)

1 tbs orange extract

1 tbs raspberry extract

1 tbs almond extract

1 tbs Balsamic Vinegar

Coatings (optional)

1/2 c Dutch Processed Cocoa Powder

1/2 c Almonds, minced

1/2 c Pistachios, minced

1/2 c Minced Walnuts, toasted and minced

Directions

Microwave the chocolate and butter in a medium-sized glass mixing bowl at 20 second intervals, stirring frequently, until melted.  Set aside.

In a small saucepan, heat the heavy cream and corn syrup over medium heat until simmering. 

Pour over the chocolate mixture, cover, and let stand for 2 minutes.

Uncover and stir gently with a rubber spatula until the chocolate is well combined.

If using the optional flavorings, divide the chocolate mixture evenly into separate bowls and add while still warm.

Once combined, pour into flat tupperware containters, seal with a lid, and label (to tell which chocolate has what flavoring).
Place in the refrigerator for at least one hour or up to 24 hours.

{I use Glad sandwich containers and prefer to let the chocolate set overnight.}

When your ready to roll...

Line a rimmed baking sheet with your candy cup liners and set nearby.

Prepare your coatings as directed and place into shallow containers. 

{Note:  The more coatings you use, the less of each coating you'll need.  Adjust accordingly so you don't over-mince!}

Using a regular teaspoon or melon-baller, scrape the chocolate towards you.

{I find the melon-baller cumbersome, but others prefer it. You decide!}

Then, using your hands, quickly shape into balls and drop into the prepared coating. 

{Remember, your balls won't be perfect.  They're slightly mis-shapen thanks to the quickly melting chocolate and the speed with which you'll need to work.  I find the suble variation in shape part of the charm!}

When you have 5-7 truffles in each coating dish, gently roll the truffles in the dish until they are completely coated.  Transfer to a candy cup liner and set to work on the rest! 

Proceed until finished and then refrigerate to set.

Truffles are best at room temperature.  When ready to serve, remove from the refrigerator 30-minutes prior.

Last step?

Remember to sample one of each!