You can really impress your mom this Mother’s Day by making her some homemade chocolate truffles. They sound really fancy, but we’ve found a super easy recipe at Sally’s Baking Addiction blog. Give it a try and let us know how it goes!
These homemade chocolate truffles are extra creamy with the addition of butter. After mixing the ingredients together, let the mixture set in the refrigerator, then roll into balls. You can coat in your favourite toppings and add lots of fun flavours, too!
Ingredients:
• Two 4-ounce quality chocolate bars (226g), very finely chopped
• 2/3 cup (160ml) heavy cream
• Optional: 1 Tbsp unsalted butter, softened to room temperature
• Optional: 1/2 tsp pure vanilla extract
• Toppings: unsweetened cocoa powder, sprinkles, crushed nuts, melted or tempered chocolate, coconut and chocolate sprinkles etc. Use your imagination and have fun!
Instructions:
Place the chocolate in a heat-proof bowl. Set aside.
Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for five minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for one to two hours. Tip: Pour into a flat shallow dish, so the mixture evenly and quickly sets.
Scoop the set truffle mixture into two teaspoon-sized mounds. For larger truffles, use tablespoon size mounds. Roll each into balls. This gets a little sticky, so Sally suggests you cover your hands in a bit of cocoa powder to reduce stickiness.
Roll each truffle into toppings, if desired. Truffles taste best at room temperature!
Cover tightly and store truffles at room temperature for 3 to 4 days or in the refrigerator for up to two weeks.
Place the truffles into a cellophane bag and tie a ribbon around the top, or into a special gift box with tissue paper.