These homemade chocolate truffles are easy to make with two ingredients! Try the truffles plain or with cocoa powder, nuts, coconut, etc.
– 12 ounces (340 grams) semi-sweet chocolate , finely chopped– 1 cup (240 ml) heavy whipping cream– Optional: Unsweetened cocoa powder, semi-sweet chocolate, chopped walnuts, sprinkles, shredded coconut for coating
Ingredient
Direction
In a large heatproof bowl, chopped chocolate. Warm heavy cream in a microwave-safe measuring cup after 60–90 seconds. Warm chocolate with heavy cream for 3 minutes.
1
2
Whisk in the bowl's center until smooth and combined. After 20-second microwave increments, stir well to smooth chocolate.
3
Fill an 8-inch square pan with mixture. Two-hour chilling. Prepare huge baking sheet. A 12-tooth cookie scoop scoops 1 tablespoon truffle filling balls from fridge onto baking sheet.
4
Make balls, bake. Chocolate softens when rolled, so work fast. Refrigerate 20–30 minutes (or freeze chocolate-coated).
5
Cover truffles in unsweetened cocoa powder, semi-sweet chocolate, chopped walnuts, or sprinkles after cooling. Refrigerate 20–30 minutes. Refrigerate until serving.