Name: Easy Homemade Chocolate Truffles
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 24
Ingredients: 2 4-ounce quality chocolate bars chopped (I used Ghirardelli semi-sweet); 2/3 cup heavy whipping cream; 1 Tablespoon unsalted butter, softened; 1/2 teaspoon pure vanilla extract; Toppings: sprinkles, confectioners' sugar

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It’s been a very long time since I’ve made these easy homemade chocolate truffles. Not quite sure why because they are so very easy.

Each year I make homemade treats for friends and family. These easy home chocolate truffles have been a staple in my gift tins, on and off, for years. It’s a great 4 ingredient, no bake treat that’s easy to get the kids involved in helping.

If you want delicious truffles start with quality ingredients. There are a lot of different quality chocolates on the market. Use what’s in your budget. I advise not using regular chocolate chips as they don’t melt as well. You don’t want lumps or chunks in your truffles.

Find a block or bar of chocolate. Economical brands include Ghirardelli (what I used) and Baker’s, higher end brands are Valhrona, Guittard and Callebut. Since there is not added sugar in this recipe, do not use unsweetened chocolate. Milk, semi-sweet or bittersweet are better choices.

When you use a block of chocolate you need to chop it into smaller pieces so it melts evenly and quickly. You can accomplish this ways. Use a serrated knife to chop it but it can give you larger pieces than you want. I love my chocolate chipper, which can also double as an ice chipper, for the job.

Easy Homemade Chocolate Truffles

Yield: 24

Prep Time: 15 minutes

Chilling Time: 2 hours

Total Time: 2 hours 15 minutes

Easy Homemade Chocolate Truffles make a delightful hostess gift or party favor.

Ingredients

2 4-ounce quality chocolate bars chopped (I used Ghirardelli semi-sweet)
⅔ cup heavy whipping cream
1 Tablespoon unsalted butter, softened
½ teaspoon pure vanilla extract
Toppings: sprinkles, confectioners' sugar

Instructions

Place chocolate and butter in a heat-proof bowl. Set aside..
Heat the heavy cream until it is simmering over medium heat. Just until bubbles form around the edge of the pan.
Add the butter to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes 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 1-2 hours.
Scoop the set truffle mixture into 2 teaspoon-sized mounds. Roll each into balls.
Roll each into desired toppings. Store, covered tightly, at room temperature for 3-4 days or refrigerate up to 2 weeks.