One of the best bite sized desserts has to be the classic chocolate truffle. Forget those mini cookies and cupcakes. With a chocolate truffle, you get a mouthful of a rich, creamy ganache, and the snap of the chocolate shell on the outside.
Traditionally, truffles are made with a heavy cream ganache. Ganache is the product of pouring very hot cream over chocolate and stirring to get a smooth sauce. When chilled, it yields the perfect consistency for the inside of a truffle.
My recipe is different than your regular truffle, as I use butter instead of cream. You get the same effect that cream would give you, and hey, that's what i had in the fridge.
These truffles are delicious. They are so versatile, easy to make, and only require 3 ingredients (as long as you don't count salt as one). Try rolling the truffles in rainbow sprinkles, graham cracker crumbs, or shredded coconut. As I was mentioning earlier, you can also make them more traditional by dipping them in more chocolate for that second texture of chocolate.
Note: This recipe is based upon a single ratio; (in weight) 2 parts chocolate to 1 part butter. The salt is to taste, and the amount of cocoa varies. 2 ounces chocolate and 1 ounce butter yields 5-6 chocolate truffles. If you would like to coat the truffles in toppings, dust your hands with cocoa, roll the truffles, then roll in the toppings. If dipping in chocolate, chill the rolled truffles before dipping.
Three Ingredient Chocolate Truffles
Time: 1 hour 30 minutes
Serves: Makes 10-12 truffles
- 4 ounces chocolate chips
- 2 ounces butter
- Salt, to taste
- Cocoa powder (a few tbsps to roll the truffles in)
In a microwave safe bowl, melt the butter and the chocolate for 30 seconds then stir. Melt the chocolate and butter in 15 second intervals, stirring, until melted and smooth. Spread into a SMALL baking pan. Refrigerate for 1 hour to 1 hour 10 minutes, or until chilled and solid. Remove from the fridge, let sit to soften for 5-10 minutes. Coat your countertop in a thin layer of cocoa. Take small spoonfuls of the truffle mixture and coat in the cocoa. Roll into a ball. Repeat with the rest of the truffle mixture. Store in the fridge for up to 10 days.