One recipe, 4 different ways to impress. Win over your loved ones with homemade chocolate truffles so good, you'll never have to buy them again. Included are 4 exciting coating ideas!
Ingredients
- heavy cream: 0.66667 cup
- semisweet chocolate: 1 bar (4 ounce bar, chopped)
- bittersweet chocolate: 1 bar (4 ounce bar, chopped)
- unsalted butter: 1 Tbsp (softened)
- vanilla extract: 0.5 tsp
- fine sea salt: 0.125 tsp
- freeze-dried strawberries: 1 pack (0.81 ounce pack)
- starlight hard peppermint candies: 10 piece
- unsweetened cocoa powder: 0.25 cup
- powdered peanut butter (such as PB2®): 0.25 cup
Metric Conversion
Stages of cooking
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Heat cream in a small saucepan over medium until steaming, about 5 minutes.
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Meanwhile, combine semisweet and bittersweet chocolate with butter in a medium bowl. Pour hot cream over chocolate and let stand for 1 minute. Stir until melted and smooth. Stir in vanilla and salt. Pour into a shallow dish, such as a pie plate, cover, and refrigerate until ganache is scoopable, about 30 minutes.
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Place strawberries in a mini food processor and pulse until finely chopped but not powdered, about eight 1-second pulses. Place in a small bowl.
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Place mints in a zip-top bag and whack with a mallet about 5 times until coarsely crushed. Transfer to a separate small bowl. Place cocoa powder and powdered peanut butter in small bowls.
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Scoop tablespoonfuls of ganache and roll into balls; your hands will warm up the ganache if it got too firm. Place on a parchment-lined plate.
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Roll 3 truffles in each coating, pressing to adhere. Chill until ready to serve.
