Chocolate Truffles

Every year I bake something for Christmas to give out as gifts to friends. However this year, my oven broke :( so I had to come up with something that didn't involve baking. I decided to try out truffles, I'd been meaning to try making it for the longest time but kept procrastinating becasue most of the recipes I found online were fairly complex. I stumbled across this amazingly super simple recipe on naomi-sugarspice, you can check it out here and decided to try it out solely because it only requires 2 ingredients: chocolate and heavy cream.

Instead of using all semi sweet chocolate as the original recipe called, I substituted half the chocolate with good dark chocolate to add that bitterness and wholeness to the truffle. It came out perfectly! And only took less than 20 minutes to make (not including chilling time) and tasted amazing! Rich and chocolatey, it had the same texture as the chocolate filling (the best bit!) inside a Ferrero Rocher chocolate.

The recipe is super easy to remember as well because everything is a 1/2 cup!

Recipe (makes 20 truffles)

1/2 cup semi sweet chocolate chips
1/2 cup dark chocolate (chopped)
1/2 cup heavy whipping cream

Optional for rolling

Cocoa powder
Almonds (Chopped)

Equipment
Heat proof bowl
Whisk
Parchment paper
Baking Tray
Two teaspoons
Cloth

Directions
To make the ganache, place your chocolate int he heat proof bowl and put it aside for later. Heat up the whipping cream over medium heat. Don't boil it just heat it till it's hot. As soon as tiny bubbles start to appear, take it off the heat and pour the hot mixture over the chocolate pieces. Gently whisk it till it's smooth. Don't over whisk the mixture or it will split.


Once it's mixed, cover with a plastic wrap and let chill in the fridge for about 3 hours till firm.

If you want to roll your truffles in cocoa powder or almonds. Place whole almonds in a zip lock bag and use a rolling pin to smash it up.

Get some little bowls and fill one with cocoa and the other almonds for you to roll your truffles in.

Remove your ganache from the fridge and using two teaspoons mold the chocolate into little balls. It won't come out perfectly the first time especially if you live in a humid country like I do, as the ganache tends to melt really quickly. But you can always pop them in the fridge to firm up then reshape them again.

Roll your truffle balls into cocoa or almonds and place them onto a baking tray lined with parchment paper. Pop them into the fridge to firm up and they are good to go!

I placed the ones that I'm going to give away into tiny little paper cups for easy packaging.