After a week of obsessing over macarons, I’ve taken a slight turn and made chocolate truffles today (also because it was Eric’s mom’s birthday today and I know she loves dark chocolate). These were easy, just slightly messy! The centers were a mix of 3 parts chocolate chips with 1 part whipping cream and the dipping chocolate was just melted chocolate over a double boiler.
After preparing the centers, let them cool (if it’s too hot, leave them out on the counter, or even in the fridge for 5-10 minutes until they cool). When they’re ready to form (able to hold their own shape but still slightly gooey), scoop them out into 1 tsp balls and roll them into balls. When you’re ready to dip, toss one in and coat them all around picking them up with a fork (I used a cheese fork, 2 prongs). Slide them off the fork and onto parchment paper or a silicon mat and sprinkle with your choice of toppings. They can sit on the counter or in the fridge to cool, about 5 to 10 minutes. Once the shell on the outside is hard, they are ready for serving 🙂