Easy Chocolate Truffles Only 4 Ingredients Recipes

EASY CHOCOLATE TRUFFLES (ONLY 4 INGREDIENTS!)

Steps:

• Use a serrated knife to chop the chocolate into small pieces. Put the chocolate in a heat-proof bowl and set aside.
• Warm the cream in a heavy-bottomed saucepan to just simmering (small bubbles). Do NOT let it boil.
• Add the butter to the chocolate and pour the heavy cream evenly on top. Cover and let sit for about 2 to 3 minutes, then start stirring. At first it will look grainy, but keep stirring until the mixture is smooth. Add the vanilla and stir again.
• Pour the ganache into a shallow dish (such as an 8- x 8-inch baking pan or a 9-inch pie pan). Place a piece of plastic wrap directly on the surface to avoid condensation. Refrigerate for 1 to 2 hours.
• Scoop the set truffle mixture into 1 tablespoon-sized balls using a small cookie scoop and place on a half sheet baking pan lined with a Silpat silicone mat or parchment paper. Chill the balls for 10 minutes to allow them to dry out a bit.
• Pour the topping into a small bowl. Working with a few at a time, roll each ball into the topping. If you're going to dip the truffles in melted chocolate, be sure to temper the chocolate first.
• Place the truffles in an airtight container. Store at room temperature for 3 to 4 days or in the refrigerator for up to 2 weeks.
• Truffles taste best at room temperature. Serve and enjoy!
• For longer storage, freeze up to 3 months with or without toppings. Thaw in the refrigerator, then bring to room temperature before enjoying.

EASY CHOCOLATE TRUFFLES

Steps:

• Place the chocolate in a heat-proof bowl. Set aside.
• Place the cream in a sauce pan over medium heat (or you can heat it to simmering, in the microwave). Cook for 2-3 minutes or until cream is simmering.
• Pour the cream over the chopped chocolate and allow the mixture to rest for 3-5 minutes.
• Add the vanilla extract and stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for one hour, or until firm.
• Scoop the mixture into 1 tablespoon-sized mounds. Roll each into balls.
• If the chocolate gets too soft and starts to melt, you can chill it until it becomes easier to work with again. This gets a little sticky, so see my tips above.
• Roll each into toppings, if desired. Place them on a sheet pan lined with parchment and chill until firm. After the truffles are firm, you can transfer them to an airtight container.
• Store your truffles in an airtight container in the refrigerator. Remove them to come to room temperature about 20 minutes before serving (they taste best served at room temperature.).

EASY DECADENT TRUFFLES

Steps:

• In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

EASY OREO TRUFFLES

Steps:

• Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
• Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
• Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.