Monday, December 24, 2012

Chocolate Truffles

When I received an email from William Sonoma's food blog, I was in for a surprised. Chocolate truffles made with only five ingredients? WHAT?!?! Really? I had to test their recipe just to see how easy it was. Holy sugar rush!!! Super easy to make. They also taste perfectly sweet since no additional sugar was added.

I skipped brandy when I tested this recipe. Next time, I will add something different... not sure what that will be yet. 

For the leftover truffles, add them to homemade ice cream or spread them on the graham crackers with homemade maple syrup marshmallows to make s'mores. The possibilities are endless.
Chocolate Truffles
adapted from William Sonoma’s Chocolate Truffles
makes approximately 30 – 40

1 cup heavy cream
10 oz. chocolate chips or bars
4 Tablespoons unsalted butter

  1. Add the heavy cream into a pot and bring it to a soft boil (bubbles on the side).
  2. Turn off the heat and stir in chocolate and butter.
  3. Whisk until the mixture has a smooth texture.
  4. Transfer to a bowl, cover, and place in a refrigerator until firm, 1 hour or overnight.
  5. Line a baking sheet with non-stick baking mat or parchment paper.
  6. Scoop generous tablespoonful of chilled ganache (about 1 oz).
  7. Roll it into a ball and place it on a prepared baking sheet.
  8. Chill for 10 minutes.
Coating Truffles

  1. Place cocoa powder, toasted coconut, or toasted nuts of choice on a separate plate.
  2. Roll the ganache balls in the cocoa powder, toasted coconut, or toasted nuts then place them back on to baking sheet.
  3. Keep the truffles in the refrigerator until ready to serve.

Tips: Instead of coating the truffles, sprinkle them with toppings of choice.

Allergy Info: My chocolate truffles are free from or can be made without eggs, corn, legumes (soy), wheat, nuts, and fish. 

Depending on the coatings or toppings, these truffles can be made for nut free sweet tooth if use seeds (chia, toasted sunflower or pumpkinseeds) or dried fruits.

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