Saturday, August 2, 2014

Perfectly Chocolate Chocolate Truffles

These are the most perfectly chocolate chocolate truffles! The balance between the dark and the milk chocolate is delicious. They can even compete with the fine chocolates I love to get at the chocolate store, and they are much cheaper to make! Buying a quality chocolate and good butter and good cream is the most important step. I love Ghirardelli and guittard chocolate, but for sure look for a chocolate that uses real vanilla and not vanillin.


1 1/3 cup of semisweet chocolate chips
2/3 cup of milk chocolate chips
1/3 cup of cream
6 Tablespoons of butter

Opt: Cocoa powder, sea salt, almonds, etc. to use as a covering.

Heat the butter to  a simmer and add in the the butter. Once the butter has melted add in the chocolate stirring until everything is smooth and completely melted. Remove the chocolate from the heat and place in a shallow container to cool. After the chocolate has cooled to room temperature cover and refrigerate for 2 hours. Using a 1 inch melon baller, or a spoon, roll the chocolate into circular balls and roll in your desired toppings. Eat immediately or keep in an air tight container for a couple of days. They are best when fresh!

I like to  buy small boxes and use mini cupcake liners when giving my chocolates away, but most of all I like to eat them :-)

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