Simple truffles are extremely easy to make and have only two ingredients, chocolate and cream. After the balls have chilled you can roll them in any ingredient that will stick to them. There is a list of suggestions below, but like Rachelle Ferneau of Dear Coco believes, there is no end to the possibilities. Store truffles in small paper cups in the fridge.
- 10 ounces good semisweet or bittersweet chocolate
- 1/2 cup pareve or dairy whipping cream
- 2 tablespoons unsweetened cocoa powder or chopped nuts, coconut, colored sugar, sprinkles, confectioner’s sugar, vanilla sugar, cinnamon sugar
- Cover a jelly roll pan with waxed paper and set aside. To melt the chocolate, chop it into small pieces. You can melt it over a double boiler or in the microwave. The double boiler is a two-part saucepan where you place water in the bottom and the chocolate in the top part. The chocolate melts slowly as the water below boils. You can also make your own double boiler by heating two inches of water in a medium saucepan and then placing chopped chocolate in a glass bowl that is large enough to sit on top of the saucepan without falling in.
- To melt in the microwave, place the chocolate into a glass bowl and microwave on high for 45 seconds. Stir the chocolate. Microwave another 30 seconds and stir again. Repeat in 15-second increments until the chocolate is almost all melted. Remove from the microwave and stir until the chocolate is smooth.
- Heat the cream until very hot, but not boiling. Pour cream into the chocolate and stir until combined. Spread the chocolate mixture onto the wax paper covering the pan. Place in the freezer for 25 minutes. Slide the waxed paper off the pan. Cover the pan with a new sheet of waxed paper. Scoop up teaspoons of chocolate with a spoon and roll into balls. Place the balls onto the new covered pan and freeze for 10 minutes. Place the desired topping(s) into shallow bowl(s) and roll the truffles in a topping until well coated. If using cocoa or confectioner’s sugar, place the truffles into a colander or sieve after covering to shake off the extra cocoa or sugar. Store in the fridge for up to a week.