This is a basic chocolate truffle recipe. Super easy to make, yet very delicious with a melt-in-your-mouth texture. I make this from time to time for my family, and they love it. An important note, use high quality chocolate.
Makes 20 truffles
220g semisweet chocolate, finely chopped
120ml heavy cream
1 tbsp butter
1 tsp vanilla extract
kinako (soybean powder)
1. Add finely chopped semisweet chocolate, heavy cream, butter and vanilla extract to a heat-safe bowl. Place bowl over a pan of simmering water, the bowl must not touch the water. Stir until melted and smooth.
2. Pour the mixture into an airtight container, let it cool and refrigerate for about 2 hours or until set.
3. Once chilled, scoop out chocolate mixture using a melon baller or a teaspoon. Place the balls on a shallow plate or tray. The balls don’t need to be perfect at this point.
4. Refrigerate for 30 minutes.
5. Place coatings on a plate, kinako, nuts, cocoa powder and desiccated coconut.
6. Remove truffles from the refrigerator. Roll each truffle in your hands to form a perfect smooth ball.
7. Roll the truffle in the coating and place on a shallow plate or tray.
8. Refrigerate until firm.