Chic & Simple Chocolate Truffles

Rich and indulgent, these truffles are simple to make and can be customized to your taste with different flavours and coatings.

MAKES: 18 large or 36 mini truffles

PREP TIME: 15 minutes

COOKING TIME: 5 minutes

CHILLING TIME: at least 2 hours

INGREDIENTS:

TRUFFLES:

• 1 ¼ cups bittersweet or semi-sweet chocolate chips
• ¾ cup plus 3 Tbsp whipping cream (35%)
• ⅓ cup lightly packed dark brown sugar
• Pinch of fine sea salt
• 2 Tbsp unsalted butter, softened

COATINGS:

• Turbinado sugar, finely chopped nuts, icing sugar and/or unsweetened cocoa powder
• Chopped dark chocolate, melted (optional)

INSTRUCTIONS:

1. For the truffles, place the chocolate chips in a medium bowl. Set aside.
2. In a small saucepan, combine the cream, sugar and salt. Heat over medium-low heat, stirring occasionally, until the sugar has dissolved and the cream starts to simmer, about 5 minutes. Do not boil.
3. Pour half of the hot cream over the chocolate chips. Let stand for 30 seconds, then stir until the chocolate chips have melted.
4. Pour the rest of the cream over the chocolate. Add the butter. Stir until well combined, smooth and glossy. Let cool to room temperature, then refrigerate for at least 2 hours, or overnight.
5. Line two large baking sheets with parchment paper. Using a small ice cream scoop or melon baller, scoop the chocolate mixture into individual mounds on one of the prepared baking sheets.
6. On the other baking sheet, spread out your chosen dry coating or have ready a bowl of melted chocolate (if using).
7. With clean hands, roll each scoop into a neat ball. Roll each ball in your chosen dry coating. Alternatively, use two forks to dip the truffles, one at a time, into the melted chocolate.
8. Place each truffle in a foil or paper candy case. Sprinkle the chocolate-dipped truffles with more turbinado sugar, if liked. (The truffles can be refrigerated in an airtight container for up to 1 week. Bring to room temperature before serving.)

BAKING DAY SECRETS:

• Rolling the truffles into balls is easier if your hands are cool.
• Have a bowl of ice water and a towel nearby and, as your hands warm up, dip them in the ice water for a few seconds, then dry before continuing to roll the truffles.

CHANGE IT UP:

• Earl Grey Truffles: Add 2 Earl Grey tea bags to the cream mixture in Step 2. Heat the cream as instructed, then remove from the heat and let steep for 5 minutes. Press the tea bags with the back of a spoon, then discard. Pour the infused cream over the chocolate chips and continue with the recipe as above.
• Peppermint Truffles: Follow the instructions for Earl Grey Truffles, but use peppermint tea bags.
• Mocha Truffles: Add 2 teaspoonfuls of instant espresso powder in Step 2.
• Rosemary Truffles: Add 2 teaspoonfuls of dried rosemary in Step 2. Heat the cream as instructed, then remove from the heat and let steep for 5 minutes. Strain the cream, then pour it over the chocolate chips and continue with the recipe.
• Boozy Truffles: Add 1 tablespoonful of your favourite liqueur or spirit when adding the butter in Step 4. Stir well.