Happy hump day! How is your week so far? I’m halfway done with my truck following trip and I’m surviving. Being at work before 5 am is rough to say the least. Have a wonderful day 🙂
On Thanksgiving, Alex’s mom asked if I could bring a chocolate dessert. I set the bar pretty high for myself with the cake I made so I knew I had to do something good. Since I knew there would also be two pies, I wanted something small but good. I opted to try my hand at homemade truffles! The amount of recipes I looked at was unreal. I didn’t find one I was in love with so I took a little bit from a few and created this recipe. It’s much easier than I thought but does take a little bit of time as the chocolate sets so just keep that in mind.
8 ounces semi sweet chocolate (a little 2/3 cup of chocolate chips)
8 ounces bittersweet chocolate, I used 60% cocoa
1 cup heavy cream
1 tablespoon prepared coffe3
1/2 teaspoon vanilla extract
Put all of the chocolate into a bowl.
In a saucepan, warm the heavy cream until it starts to boil. Stir to avoid any film developing on top.
When it starts to boil, remove from heat for 20 seconds. Pour over chocolate.
Stir until the chocolate completely melts. It will look clumpy at first but keep stirring.
Place in fridge for 1 hour to harden and cool once completely melted and smooth.
Once hardened, take out and roll into bowls. I found it easiest to use a spoon then roll with my hands.
Place in the fridge for 20 minutes to harden.
At this point, you can serve them as is or top them. I chose to dip them in chocolate and top with sea salt. But you can really do whatever you think is best: powdered sugar, cocoa powder, sprinkles, use what you want!
Note: I also made a batch that were mint. For the I took out the coffee and vanilla extract and used mint extract instead. The consistency was a little different but they were still delicious.
Question of the day: Have you ever made homemade truffles?