About the Recipe
We're making ridiculously easy chocolate truffles, and you're gonna nail it.
"No-Fuss, Just Delicious" Chocolate Truffles (AKA: Chocolate Bliss Balls)
Gear Up (aka the stuff you'll need):
Medium saucepan
Heat-proof bowl (glass or metal)
Spatula
Melon baller (optional, but makes things easier)
Latex gloves (optional, for less messy hands)
Plates or baking sheets, lined with parchment for no fuss clean up
Small bowls for coatings (cocoa powder, etc.)
The Good Stuff (aka the ingredients)
⅞ cup heavy cream (because we're not messing around with skim milk here)
8 ounces of good-quality bittersweet chocolate, chopped (treat yo'self!)
Unsweetened cocoa powder (for that "I'm a sophisticated adult" dusting)
Let's Get Baking (aka the instructions)
Creamy Dream: Heat that heavy cream in a saucepan until it's steamy, like your bathroom after a hot shower.
Chocolate Meltdown (The Good Kind): Dump your chopped chocolate into a heat-proof bowl and pour that hot cream over it. Stir it up with your spatula until it's all smooth and sexy. If it doesn't melt, you bought bad chocolate, or you are stirring wrong. Try again.
Chill Out, Chocolate: Now comes the hard part: waiting. Pop that bowl in the fridge for 1 to 2 hours, until it's solid. Think of it as a chocolate spa day.
Ballin' Time: Grab a chilled melon baller (if you're feeling fancy) or some latex gloves (if you're not). Scoop out a tablespoon of that glorious chocolate mix and roll it into a ball. If it's sticky, chill it for a few more minutes. Repeat until you have a pile of chocolatey spheres.
Dust It Off: Roll those truffles in cocoa powder, powdered sugar, or a cinnamon-sugar mix. Use small bowls to hold your various coatings. Get creative! Or don't, it is still chocolate.
Devour (or Store, If You Must): Eat them immediately, or stash them in the fridge for up to four days. But let's be real, they won't last that long.
Important Stuff (aka the notes):
Don't be afraid to experiment! Add a splash of booze, some espresso powder, or whatever your heart desires. It is your truffle!
Now go forth and impress everyone with your truffle-making skills. Or, you know, just eat them all yourself. No judgment here.