This chocolate truffle recipe is perfect for entertaining, and a great place to begin working with chocolate. Chocolate lovers rejoice when they see these decadent truffles on a sweet table, and the coatings add delicious taste and variety. I normally cover these chocolate truffles in sweetened coconut, cocoa powder, and chopped toasted nuts, but you could make them more appealing to kids by covering them in rainbow and chocolate sprinkles. They would be a hit at a birthday party!
I rolled these truffles with my daughter who really enjoyed dipping the chocolates in the toppings! To personalize, you can add your favorite flavourings such as a teaspoon of espresso powder, rum, or a bit of orange zest. This is a great recipe to prepare around the holidays when you have many visitors stopping by. Pin to your holiday recipes board, it will come in handy! Or if you are a chocoholic, pop these in your fridge and enjoy as a midnight snack. They last a few weeks!
- For the chocolate truffles
- ⅔ cup whipping cream
- 12 oz semi sweet chocolate chips
- 2 teaspoons vanilla extract
- For the coatings
- ¼ cup unsweetened cocoa powder
- ¾ cup shredded sweetened coconut
- ½ cup unsalted, finely chopped nuts
- Bring the whipping cream to a boil in a medium saucepan. Add the chocolate chips to the pan and whisk until melted and smooth. Remove from the heat source and mix in the vanilla extract. Pour into a medium bowl and let it come to room temperature. Chill in the refrigerator for 3 hours until the mixture has become firm.
- Prepare a sheet of wax or parchment paper and begin rolling the truffles in between the palms of your hands. Dip in the toppings listed above and set on the prepared sheet. Cover with plastic and chill until ready to serve.
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