Use this simple Chocolate Truffles Recipe to recreate your favorite chocolates at home. Add different extracts, such as peppermint or vanilla, to easily customize this giftable treat.
5 1/2tbspunsalted butter, cut into small cubes and at room temperature
1tspNielsen-Massey Pure Peppermint Extract
For the Chocolate Coating
8ozsemi-sweet chocolate, finely chopped
1/4tspNielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2tbspall-natural sprinkles(optional)
Instructions
For the Peppermint Truffles
In a small saucepan over low heat, heat the cream just until it comes to a boil. (You only want to warm the cream, keep a close eye not to burn it.)
Once the cream is warm, immediately remove cream from heat and add in chopped chocolate. Allow the mixture to sit, untouched, for two minutes, then whisk smooth.
Next, stir in the butter and peppermint extract and vigorously whisk until the mixture becomes smooth and shiny.
Pour the chocolate mixture into a medium bowl and cool to room temperature before tightly covering the bowl with plastic wrap and refrigerating for 2 hours, or until firm enough to scoop.
Line two large baking sheets with parchment paper. (Make sure you have enough room for the baking sheets with truffles to go back in the refrigerator to chill before coating in chocolate.)
Measure 2 teaspoons of the truffle filling and quickly roll it between your hands to form a ball. If you don't want to get your hands dirty and don't mind truffles that aren't perfectly round, use a 2-teaspoon cookie scoop!)
Place the truffle on the prepared baking sheet and repeat with all truffles. Refrigerate the rolled truffles for at least 15 minutes before dipping in the chocolate.
For the Chocolate Coating
Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. (You can also use a double boiler if available.)
Reduce the heat to low and add 2/3 of the chopped chocolate into the bowl over the pot. (NOT into the bowl with water.)
Continue to heat until the chocolate is completely melted, stirring occasionally with a silicone spatula. Once the chocolate is completely melted, remove the pan from the heat - keeping the bowl on top of the pan - and stir in the reserved chocolate and vanilla extract.
To Assemble the Truffles
Right before dipping, pour the melted chocolate into a liquid measuring cup.
Remove the chilled truffles from the refrigerator and begin dipping them into the chocolate using a small spoon or fork.
Transfer the dipped truffles back onto the baking sheets and immediately top with all-natural sprinkles. Allow truffles to sit at room temperature until set, about 1 hour.
Notes
For gifting presentation, place each individual truffle in a miniature muffin liner.