Easy Dark Chocolate Truffles
Easy, super rich and yummy.
I can’t believe how fast this year is going! Can you believe Valentine’s Day is almost here? Joe and I are usually pretty laid back about it, but there are some things you just don’t want to miss out on…like chocolate! Rather than spending a bunch of money on chocolates, this year I’m going to make another batch of these Easy Dark Chocolate Truffles I found on Pinterest during the holidays.
I made a batch and gave most of them away but Joe and I had to eat the ones that turned out not so pretty. Ah, the life of a blogger…having to eat all of the ugly stuff, it’s rough y’all!
The ingredients for this one are so easy that I didn’t even have to make a special trip to the store. Since I started testing Pinterest chocolate chips and heavy cream are standard staples.
I heated the cream on the stove and then poured it over the chocolate chips and let them melt down, whisking once or twice just to move it around. I didn’t want to go nuts with that because the idea of all of it separating and turning into a mess was a little terrifying.
I had some small “chunks” that never melted down even though I left it on the counter for half an hour. It wasn’t too bad so I tossed it in the refrigerator to cool overnight.
The next day I pulled them out and used my small cookie scoop to make them into a sort of round shaped lump on a piece of parchment paper.
By the time I scooped them all they had softened up a bit so I was able to roll them into balls. I put them back in the fridge for a while so they could resolidify. That’s a real word, right?
I was feeling particularly motivated so I decided that instead of rolling them in cocoa I was going to do a chocolate coating. I had all sorts of chocolate chips hanging around so I decided to use milk chocolate ones and a little crisco to thin it a bit and shine them up.
I melted the chips and shortening in my makeshift double boiler then pulled it off the heat and started dipping. I used a fork and dunked them and let the excess drip off then plopped them on a couple of sheets of parchment paper. This part was a little complicated, my chocolate kept thickening and I had to throw it back in the double boiler to keep it melty. Anyone have suggestions for the best way coat a lot of stuff in chocolate without it thickening?
Most of them looked great but I thought they needed a little something extra. I grabbed some candy melts and added a little cream to thin them and added a drizzle over the top. Did I mention I was feeling motivated? Yeah, it was exhausting.
Y’all there should be a rule that truffles are harder to make. These were way too easy even with the added insanity of dipping them in chocolate and the fancy(ish) drizzle.
That’s not to say that this time I won’t do a few things differently, like whizzing the chocolate chips in the ninja to help them melt down so there are no chunks in the center.
In the comments of the original blog someone mentioned pouring it in an 8×8 pan, chilling and cutting it into squares to make it easier to roll them. It sounds like a great idea because even with the small cookie scoop they turned too big. Of course, cutting things in straight lines isn’t really something I do so I’m not sure how well that would go anyway.
Have you guys made truffles at home? I would love to hear your suggestions about the best way to make the centers and any help to make the chocolate coating would be great!
OH! I almost forgot, the new schedule starts this week! Here is what I *hope* it will look like from now on.
Monday: Pinterest test
Wednesday: Some favorites from Life of the Party
Thursday: Life of the Party Linky (7pm CST)
Friday: Pinterest test
I’m excited about getting to spend a little more time with you guys and I hope you have as much fun with the new features as I am.
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