Classic Chocolate Truffles

chocolate truffles | big girls small kitchen

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Natalie of Excellent Girl Design is right here today, and she’s brought truffles. Yes, we already celebrated Valentine’s Day (with fondue, with baked pasta, with steak), but that doesn’t mean we can’t overdo with more chocolate, this time through homemade chocolate truffles for gifting. Natalie joins us each month to share extraordinary desserts with Big Women, Small Kitchen area readers– desserts that are completely gluten-free, however not such as certainly gluten-free. That indicates no specialized flours or hard-to-find active ingredients, simply great antique butter, sugar, chocolate, and cream.

There’s absolutely nothing better than something handmade to show somebody you like them. Scratch that. There is: something handmade and chocolate. These truffles are as easy as can be, and sure to impress any lucky recipient, need to you opt to share. All of us understand chocolate is heart-healthy, right? So this is one genuine indulgence you can feel good about. Not to mention they’re incredibly rich and luscious.

One batch can be rolled into a couple of various toppings to switch up the texture and produce a very box should these be talented to someone you are sweet on. We are not getting into this tempered chocolate company (makings the truffles shelf-stable), so these truffles will have to stay cool or cooled to hold their shape well. They need to last as much as 2 weeks if kept refrigerated, though I highly question any will last that long!

**Recipe**

Chocolate Truffles
Makes 18 to 24 truffles, depending upon size

Ingredients
8 ounces top quality bittersweet chocolate
4 ounces heavy cream
1 tsp vanilla

Toppings (optional):
½ cup sifted cocoa powder
½ cup coarse or pearl sugar

Chocolate dip (optional):
1/4 cup semi-sweet chocolate chips
1 tsp coconut oil or shortening
Shredded coconut, for topping

Chop the chocolate well by hand or in a food processor. If you are utilizing chocolate chips, chop these also. The smaller sized the pieces of chocolate, the smoother and creamier the final product will be. Put the chopped chocolate in a bowl.

Heat the cream thoroughly over the range, stirring sometimes so it does not scald, till the surface bubbles carefully. Pour the hot cream over the chocolate, and include the vanilla. Stir delicately so the cream covers all of the chocolate. Cover the bowl and let it sit for 5 minutes. Then stir together until smooth and smooth. Cover the bowl with cling wrap and refrigerate for 30 minutes or until set and firm, however still flexible. On the other hand, put your garnishes in shallow bowls.

When the truffle mix is firm, use a tsp or melon scoop to scoop the truffle mixture into small balls. Roll in between your hands if essential to obtain a nice round shape. Roll into the cocoa or sugar until well covered, removing excess. Put on a waxed-paper lined baking sheet. Keep cooled until prepared to serve.

To dip in chocolate: In a shallow bowl, melt the chocolate chips and coconut oil together delicately in the microwave. Stir after each 30-second period, up until melted, about 1 minutes, 30 seconds in total. Scoop and roll truffles as above however rather of rolling them in cocoa or sugar, dip them in chocolate. A spoon is helpful to coat them fully. Transfer to the waxed-paper lined cooking sheet and top with a bit of coconut if wanted. Place in the refrigerator until the chocolate solidifies totally.