Easy Chocolate Truffles

Last February, my husband and I took a fun chocolate truffle class at the Fairmont Washington, D.C., Georgetown. Avoid the cold weather this holiday season by staying inside and making (and enjoying) these easy chocolate truffles!

To make about 24 truffles, you will need: 8 0z of very good bittersweet chocolate, 1 tablespoon of unsalted butter, 4 ounces of heavy cream, paper candy cups, and toppings (such as candied orange or lemon zest, pistachios, and cranberries).

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Heat the cream by bringing it to a simmer. Place the chocolate and butter in a separate bowl (preferably a metal mixing bowl). Pour the cream over the chocolate and mix until the chocolate is smooth and blended.

If the chocolate hasn’t completely melted, place the bowl over a pot of simmering water and continue to stir just until the chocolate has fully melted. Pour the chocolate into the paper candy cups and add the various toppings.

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Place the chocolate truffles into the refrigerator for about two hours or until hardened. Take out and enjoy. Bon appetit!

Ingredients:

  • 8 0z of very good bittersweet chocolate
  • 1 tablespoon of unsalted butter
  • 4 ounces of heavy cream
  • 24+ paper candy cups
  • Optional: toppings (example: candied orange or lemon zest, pistachios and cranberries)

Directions:

  1. Heat the cream by bringing it to a simmer.
  2. Place the chocolate and butter in a separate bowl (preferably a metal mixing bowl). Pour the cream over the chocolate and mix until the chocolate is smooth and blended.
  3. If the chocolate hasn’t completely melted, place the bowl over a pot of simmering water and continue to stir just until the chocolate has fully melted.
  4. Pour the chocolate into the paper candy cups and add the various toppings.
  5. Place the chocolate truffles into the refrigerator for about two hours or until hardened.
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