Simple Chocolate Truffles

Need an easy dessert to bring to a holiday party or give as a gift? These Simple Chocolate Truffles from I Love Tasty: The Unofficial Cookbook are the answer! They look so fancy, no one will guess that you whipped them up in six easy steps with only four ingredients.

Store-bought truffles, though beautiful, can be hideously expensive. Here’s a back-to-basics template for rolled truffles that are so rich and delicious, you’ll be breaking out the recipe whenever there’s the slightest occasion. There are a few variations at the end, but play around with more! The combinations are endless.


Here’s What You Need
8 ounces (225 g) best-quality bittersweet chocolate, finely chopped
1/2 cup (120 ml) heavy cream
1 teaspoon vanilla extract
1/4 cup (20 g) unsweetened cocoa powder, or more as needed

Here’s What You Get
About 30 homemade truffles

For mint truffles, use peppermint extract instead of vanilla. Instead of cocoa powder, roll them in finely chopped peppermint candy.
For coconut truffles, use coconut extract instead of vanilla. Instead of coconut powder, roll them in flaked coconut.
For almond truffles, use almond extract instead of vanilla. Roll in finely chopped almonds.
For orange truffles, use 1 teaspoon orange extract. Roll in superfine sugar.

1. Place the chopped chocolate in a heatproof bowl. In a saucepan, heat the heavy cream to a simmer. Whatever you do, don’t let it boil! Pour the hot cream over the chocolate in the bowl. Add the vanilla and let the mixture stand undisturbed for a few minutes. The heat from the cream will melt the chocolate.

2. With a rubber spatula, stir the mixture to make sure the chocolate is fully melted and everything is well combined (the mixture should be smooth and glossy). Pour the mixture into an 8-inch (20 cm) pie plate, using the spatula to scrape every bit out of the bowl. Let cool to room temperature and then place in the refrigerator to firm up for at least 4 hours.

3. When the mixture is cold and hard, using a small melon baller or a teaspoon, scoop out the chocolate and, with your hands, roll the chocolate into a small ball. Try to work with each ball of chocolate quickly since the heat from your hands will melt the chocolate. Place the balls on a baking sheet.

4. When you have finished forming the tru ffles, place the cocoa powder on another large plate. Roll the tru ffles in the cocoa powder in order to totally cover their surfaces. Return the tru ffles to the baking sheet and refrigerate.

5. Let the truffl es stand at room temperature for 20 minutes to soften a bit before serving.

Buy from an Online Retailer






I Love TastyCook 100 Tasty-style recipes without losing your spot in the video, waiting for buffering, or dropping your phone in the mixing bowl with I Love Tasty!

Odds are you’ve already fallen in love with Tasty’s fast-paced cooking videos. Food writer Catrine Kelty and photographer Adam DeTour sure have. Together, they have lovingly created this unofficial recipe book for their fellow fans–to enjoy, to cook from, or to give to another Tasty lover.

Each of the book’s 100 recipes has at least four step-by-step photographs, making this a whole new kind of cookbook for a new generation, with a minimum of words and loads of color photos.

I Love Tasty serves up:
Quick-fix dinners for the weekday whirl, plus fancy dinners—and awesome party foods—for lazy weekends with friends
Recipes that both help kitchen newbies learn how to cook and give experienced cooks new things to try
Easy-to-make grab-and-go breakfasts and lunches, including smoothies, sandwiches, and salads
Nutritious-but-delicious energy-boosting snacks for after school or after work
Lots of luxurious and decadent cookies, cakes, brownies, blondies, pies, tarts, and more, for anyone who loves sweet things
This is a fan book for anyone who loves Tasty and their visually driven, step-by-step videos. These recipes are easy to follow and create incredibly tasty results. And if you love someone who loves Tasty, this book is the perfect gift.