These rich, creamy French chocolate truffles are a delicious Christmas treat. This easy recipe shows you how to make this decadent Christmas candy with real cream and dark chocolate.
- Pour the cream into a 1-quart saucepan and set over medium heat. Heat the cream until it barely begins to bubble and simmer, then instantly remove it from the heat.
- Immediately dump in the chopped chocolate and vanilla extract, and whisk the mixture for a minute or two until all the chocolate has melted and the mixture is smooth.
- Pour the mixture into a bowl and chill for 2-3 hours, or until it's firm enough to roll into balls.
- Roll the chilled mixture into balls, then roll each truffle in the cocoa powder.
- Store the truffles at room temperature for up to 1 week.
- Weigh the chocolate on a kitchen scale for accuracy.
- Either chocolate chips or chopped baking bars will work in this recipe. I usually make truffles with Ghirardelli 60% cacao chips.
- Be sure that the cream is warm and bubbly, but not boiling. If the cream is boiling, it can cause the mixture to split.
- Don't freak out if the mixture isn't smooth right away; it takes a minute or so of constant whisking to get a smooth ganache.
- Category: Candy
- Method: Stovetop
- Cuisine: French
Keywords: best, recipe, gourmet