Truffles are one of the easiest and most decadent things you can make. They lend themselves well to just about any flavor you can dream up, which makes them a versatile and elegant crowd pleaser.
Truffles
— 2/3 cup heavy cream
— 12-ounce package (about 2 cups) semisweet chocolate chips or substitute in any variety of chocolate
— 2 tsp vanilla extract. Substitute almond extract, rose water or orange flower water if desired.
— Add 1 tsp espresso powder, orange or lemon zest, ground-dehydrated raspberries or any other flavoring before adding the chocolate. Try a pinch of cinnamon and cayenne, or cardamom for an exotic, floral flavor.
Coatings
— 1/4 cup cocoa powder or powdered sugar
— 3/4 cup toasted, shredded coconut
— 1/2 cup chopped pistachios or any nut you prefer
Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in vanilla. Pour into medium bowl.
Cover; chill until firm, about 3 hours.
Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto prepared baking sheet.
Freeze until firm, about 45 minutes.
Place cocoa, coconut, nuts or any other coatings in separate bowls. Roll truffles between hands into rounds. Roll truffles in coatings.
Cover with plastic; chill until ready to serve.
Can be made 2 weeks ahead. Keep chilled.
Click the image below for a printable recipe card.
