Chocolate Truffles

One might think making truffles requires a lot of time and experience, but that's not the case with these creamy, melt-in-your-mouth morsels. With just four ingredients, these chocolate truffles come together in no time - and with no sugar added. Get creative and adorn with nuts, cinnamon, chipotle powder, peppermint candies - any toppings your taste buds are craving.

Ingredients

  • 8 ounces bittersweet chocolate, 60% to 70% cocoa, finely chopped
  • 3/4 cup heavy cream
  • 1 teaspoon Nielsen-Massey No Sugar Added Madagascar Bourbon Vanilla Extract
  • 1/4 cup cocoa powder

Directions

Place chopped chocolate in a medium-sized, heat proof bowl. Heat cream to boiling in a medium saucepan over medium-high heat. Pour the cream over the chocolate and let sit for 2 minutes. Stir in vanilla and continue stirring until chocolate is melted and mixture is smooth.

Refrigerate for at least 2 hours or until mixture is firm. Scoop 1 tablespoon mounds using a measuring spoon or small ice cream scoop. Roll between palms to form balls. (Return the mixture to the refrigerator if it becomes too soft). Place balls on a plate or parchment-lined cookie sheet. When all the chocolate mixture has been used, roll in cocoa powder, shaking off any excess. Refrigerate until ready to serve.

Notes:

Truffles may also be rolled in:

  • Finely chopped nuts
  • Ice cream sprinkles
  • Confectioner’s sugar
  • Finely crushed peppermint candies
  • Cocoa powder mixed with cinnamon or chipotle powder

  • 227 grams bittersweet chocolate, 60% to 70% cocoa, finely chopped
  • 175 ml heavy cream
  • 1 teaspoon Nielsen-Massey No Sugar Added Madagascar Bourbon Vanilla Extract
  • 20 grams cocoa powder

Directions

Place chopped chocolate in a medium-sized, heat proof bowl. Heat cream to boiling in a medium saucepan over medium-high heat. Pour the cream over the chocolate and let sit for 2 minutes. Stir in vanilla and continue stirring until chocolate is melted and mixture is smooth.

Refrigerate for at least 2 hours or until mixture is firm. Scoop 1 tablespoon mounds using a measuring spoon or small ice cream scoop. Roll between palms to form balls. (Return the mixture to the refrigerator if it becomes too soft). Place balls on a plate or parchment-lined cookie sheet. When all the chocolate mixture has been used, roll in cocoa powder, shaking off any excess. Refrigerate until ready to serve.

Notes:

Truffles may also be rolled in:

  • Finely chopped nuts
  • Ice cream sprinkles
  • Confectioner’s sugar
  • Finely crushed peppermint candies
  • Cocoa powder mixed with cinnamon or chipotle powder

  • 20 minprep

  • 10 mincook

  • 20truffles

This Recipe Uses

Madagascar Bourbon No Sugar Added Pure Vanilla Extract 4 oz 1x1

No Sugar Added Madagascar Bourbon Pure Vanilla Extract