A sweet assortment of homemade chocolate truffles makes a special treat for anyone on your gift list. They are also fun to make — sitting around chatting and rolling can be quite relaxing, so invite friends to join!
Make the truffles this weekend and store them in the freezer, well wrapped, for up to 3 months (though we’re betting they won’t last that long). Here’s our foolproof recipe, plus a few ideas for creative, delicious variations.
Chocolate Truffles
1 cup heavy cream
12 oz. semisweet chocolate, finely chopped
4 Tbs. unsalted butter, at room temperature
1 Tbs. brandy
1/2 cup unsweetened cocoa powder
In a saucepan over medium-high heat, heat cream until very hot but not quite simmering. Remove from heat and stir in chocolate and butter until they are melted and mixture is smooth. Add brandy and whisk until a smooth ganache forms. Transfer to a bowl, cover and refrigerate until firm, about 1 hour.
Line a rimmed baking sheet with parchment paper. Scoop level tablespoonfuls of chilled ganache and place on a prepared baking sheet. Chill for 10 minutes. Spread cocoa powder on a plate. Using your hands, shape each tablespoonful of ganache into a ball or a log 1 1/2 inches long. Roll in cocoa powder and return to baking sheet. Return truffles to refrigerator for at least 30 minutes to firm. Remove them from refrigerator 20 minutes before serving. Makes 4 dozen truffles.
- Toasted Coconut: Replace cocoa powder with 1/2 cup flaked coconut, toasted.
- Cinnamon Sugar: Replace cocoa powder with 1 tablespoon ground cinnamon mixed into 1/2 cup sugar.
- Praline: Replace cocoa powder with 1/2 cup finely chopped peanut brittle.
- Pink peppercorn: After rolling truffles in cocoa powder, gently press a small pinch of finely ground pink peppercorns into top of each truffle.
- Sea salt: After rolling truffles in cocoa powder, gently press a small pinch of Maldon or other flaky sea salt into top of each truffle.
Irene Hartnek 
Beth M. 
Barbara 
CathMc 
