However, no matter how much I dislike the fungus, I can completely get behind its chocolate doppelganger. When it comes to quick and easy desserts, chocolate truffles are as good as you can get. All it takes is a little prep, overnight in the fridge and rolling/scooping.
The basic ingredients are heavy whipping cream, semisweet chocolate and butter--how could you go wrong? Everyone seems to have a slightly different preference for quantities but it really comes down to taste. I use extra unsweetened chocolate because I like my truffles like I like my coffee...black and kind of bitter.
Dark Chocolate and Awesome Truffles
- 3/4 cup heavy cream
- 2 tbs UNSALTED butter
Heat the cream and butter until just under boiling...it can even boil a little bit if you don't catch it in time. Then, dump in:
- 12oz semisweet chocolate
(I like making it with Ghirardelli. Wow...did everyone else know about that second "R" in Ghirardelli?)
- 1.5 oz unsweetened chocolate, finely chopped.
- dash of salt.
Let the chocolate melt for about 5 minutes and then stir until smooth and add:
- 1/2 tsp vanilla extract (or almond/rose/coconut...or your liqueur of choice)
Stir until fully mixed and pour into a small bowl to refrigerate. You can probably take it out after an hour or so, but I usually leave it over the night and roll the truffles the next day.
If you have a melon baller, forming the round truffles is as easy as scooping. If you don't have a melon baller, it's still fairly simple to use a tablespoon and scoop out a portion and then roll it round with your hands. Once you have your truffles scooped/rolled, you can coat them with whatever you want. Personal favorites are: finely chopped pistachios, coconut and cocoa powder.