Chocolate Truffles (Only 3 Ingredients!)

These dark chocolate truffles are made with just 3 ingredients and can be rolled in all sorts of various toppings! You can keep them as only chocolate or add in various flavorings. Once the truffle mixture is made, simply chill it and then roll into balls.

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Ingredients
8 ounces bittersweet (or semi-sweet) chocolate. roughly chopped
1 tablespoon unsalted butter, softened
4 ounces (1/2 cup, 120 ml) heavy cream
¼ cup (up to 1/2 cup) toppings, *see note below

Instructions:
1. With a serrated knife, finely chop the chocolate (you want it in small pieces so it melts easily into the heavy cream). Transfer to a medium bowl. Add the tablespoon of butter on top of the chocolate. Set aside.
2. Heat the heavy cream in a saucepan over low heat (or you can do this in your microwave for 30 seconds (you may need to heat it longer – I heat in 15 second intervals a time). You want the cream very hot, steaming, but NOT boiling.
3. Pour the hot cream over the chocolate. Do NOT stir it. Let the mixture sit for 5 minutes. If adding flavoring (see note below), add it now. Then stir, using a spatula, until the mixture is smooth.
4. Pour the chocolate mixture into a shallow pan (I use my 8×8 baking pan). Refrigerate for about 1 hour until firm.
5. Line a baking sheet with parchment paper (or you can use wax paper, or a silicone baking mat). Remove the pan from the fridge and using a tablespoon scoop, or small cookie scoop (I used my small cookie scoop and scooped it about halfway) , scoop the truffle mixture into tablespoon amounts. You can wear gloves to do this (recommended), or lightly coat your hands in cocoa powder, roll the truffles into smooth balls.
6. Prepare small bowls of your toppings. Roll each truffle into the desired toppings. You want to coat them right after rolling them, so the truffles don't dry out otherwise the toppings won't stick. You can coat the truffles in various toppings – finely chopped, toasted nuts, dark cocoa powder (Dutch process), finely chopped coconut, sprinkles. For certain toppings, you may need to lightly press them to get them to adhere to the truffle. You can also roll the truffles in tempered chocolate.

Notes:
* Extract/Flavoring your truffles: After you’ve added the cream and let the mixture sit, you can add a flavoring (extract or oil )if you want. Extracts can be strong so I would recommend no more than a ½ teaspoon of any extract and then stir the mixture together. But you can omit this if you want, or use less.

* Toppings: You can coat truffles in all sorts of delicious things! Try coating in dark cocoa powder (not unsweetened), powdered sugar, nuts (I like to toast and finely chop mine), candy canes (finely chopped), sprinkles, or coat in tempered chocolate. You will need about ¼-½ cup depending on the topping you choose. Nutrition facts do not reflect toppings addition.

* Chocolate: I recommend using chocolate bars as opposed to chocolate chips as some brands have stabilizers in them which can prevent the ganache mixture from setting up properly. Do not use white chocolate as it does not contain cocoa butter and will not set up properly. And if you’re using milk chocolate then use 2 tablespoons less cream as it contains milk.

* Freezing: Freeze for 3 months, and thaw in the refrigerator overnight before enjoying. You can freeze truffles with our without toppings.

* Make ahead: You can form the truffle mixture and refrigerate up to 3 days. When ready to shape into truffles, allow the mixture to sit at room temperature for several minutes in order to able to scoop them.

* Storage: Chocolate truffles should be kept in a single layer in an airtight container for up to 2 weeks, in the fridge.

* Heavy cream: You cannot replace with half and half or milk as the truffles won’t set up. But you can use full fat canned coconut milk (not the kind in the refrigerator aisle).