Michael Symon's Chocolate Truffles
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Put Your Own Twist On These Homemade Truffles!
skill level
Easy
time
Over 120min
servings
30
cost
$
Contributed by : Michael Symon
Get creative and make this recipe your own by using your favorite candies and toppings!
things you'll need.
ingredients
- 8 oz Semisweet or bittersweet chocolate (cut into small pieces)
- 1/2 Cup Heavy Whipping Cream
- 2 Tablespoons Unsalted butter (cut into small pieces)
- 2 Tablespoons Rum or Bourbon (optional)
- Bacon
- Chili powder
- Coconut
- Hazelnut (crushed)
- Crystallized ginger
- Wasabi powder
- Pop rocks
- Sea Salt
- Lime Zest
- Unsweetened cocoa powder
- Heath bar
- Crushed peppermint
- Crushed pretzels
kitchenware
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9x13 pan/ sheet
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Liquid Measuring Cup
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Measuring Spoons
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Melon Baller
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Mixing Bowl
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Rubber Spatula
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Parchment
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step 1ingredients 8 oz Semisweet or bittersweet chocolate (cut into small pieces)instructions Place the chopped chocolate in a medium sized heatproof bowl. Set aside.
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step 2ingredients 1/2 Cup Heavy Whipping Cream
2 Tablespoons Unsalted butter (cut into small pieces)
2 Tablespoons Rum or Bourbon (optional)instructions Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) If desired, add the liqueur. -
step 3ingredientsinstructions Cover and place in the refrigerator until the chocolate mixture is firm (this will take several hours or overnight).
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step 4ingredients Bacon
Chili powder
Coconut
Hazelnut (crushed)
Crystallized ginger
Wasabi powder
Pop rocks
Sea Salt
Lime Zest
Unsweetened cocoa powder
Heath bar
Crushed peppermint
Crushed pretzelsinstructions Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands or a small melon baller, form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. -
step 5ingredientsinstructions Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.
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