Dark Chocolate Truffles

2 Jun

For Easter this year I wanted to make each of my siblings-in-law (is that even a real term?), parents-in-law (and again?) and my mom and dad something special for their Easter bags.  I swore I wouldn’t cave in and buy the same old junk from CVS that everyone else does.  I wanted to do something a little more special.

My father-in-law (Jackie’s daddio) is a dark chocolate fanatic.  He must have a piece (or two or three) every single day.  And so, I tucked away homemade dark chocolate truffles into his very own Easter bag.

I can’t say these are the healthiest chocolatey bites ever but dark chocolate is full of antioxidants and can help keep blood pressure and cholesterol down.  So while the family is harping on Dad for eating too much chocolate, he might just be the one with the healthiest heart of us all.

Makes about 20 truffles

1/2 cup heavy cream

1 cup dark chocolate chips (I use Ghirardelli 60% Cacao)

Splash of vanilla extract

Any kind of coating your heart desires – I like cocoa powder, shredded coconut, crumbled oreos, chopped almonds, peanut butter chips, etc.  The possibilities are endless!

1.  In a small saucepan, bring the heavy cream to a simmer over low heat and add the chocolate chips.  Continue to simmer and stir occasionally until the mixture is smooth.  Add vanilla.

2.  Transfer to a mixing bowl and let cool at room temperature for at least 1 hour.  When it has reached room temperature, beat the mixture on a low to medium speed until the chocolate becomes light in color.  Smooth out in your bowl, cover with plastic wrap and let it chill in the refrigerator for 2 hours until firm.

3.  While your chocolate is chilling, crush up some fun ingredients you’d like to coat your truffles with.  I finely blend up (separately) oreos, shredded coconut, peanut butter chips, almonds, cashews, etc.  You could even just use cocoa powder.  Put each of your coatings in separate small bowls.

4.  Use a melon baller to scoop out your truffles.  Roll them between your hands to get them round.  This might be a little messy but when truffles melt a little in your hands they are easy to coat!  You might have to rinse your hands with cold water every so often to get a “clean slate” going.

5.  Pop them all into the coatings of your choice and roll them around until they are evening coated.  Transfer them to a baking sheet lined with parchment or wax paper and let them set in the fridge for a few minutes.

Tip:  They freeze well – just put them into an air tight baggy and grab one whenever the chocolate craving calls!

– Alex

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One Response to “Dark Chocolate Truffles”

Trackbacks/Pingbacks

  1. Lemon Bars « Clean Plates, Dirty Minds - June 17, 2011

    […] about what kind of treat I could surprise him with for his special day.  I had already made dark chocolate truffles at Easter and wanted to mix it up a little bit.  I remembered that a few years ago Mama Roy […]

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