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The Easiest Chocolate Truffles


· Two 4 ounces good quality baking chocolate bars, finely chopped (Semi-sweet would be best)

· 2/3 cup heavy cream

· 1 tablespoon butter

· ½ teaspoon vanilla extract


· Chopped nuts

· Toasted coconut

· Cocoa Powder

· Sprinkles


1. Place chocolate and tablespoon butter in a heat proof bowl and set aside.

2. Heat heavy cream in a saucepan over medium heat until simmering. Do not bring to a boil.

3. Pour heavy cream over the chocolate and butter and let sit for 2 minutes without stirring. Add vanilla and stir until chocolate is completely melted and smooth.

4. Cover the bowl with cling wrap and refrigerate at least 2 hours.

5. Scoop the truffle filling with a tablespoon and roll into balls.

6. Roll each truffle in the prepared toppings.

7. Store the truffles in a covered container at room temperature.


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