I wanted chocolate, so I made truffles.

I love chocolate truffles. They were one of the very first things I learned to make as a teenager when I was taught by one of my very best friends. We had been tasked with making a small film project for a class that we shared and took upon ourselves the challenge of producing a campy baking show staring ourselves and our favorite ingredient: chocolate. Armed with her grandmother’s trademark recipe and bricks of Lindt chocolate, we proceeded to destroy her family’s kitchen, all in the name of academia.

Truffles are decadent, delicious, and outrageously simple to make. When you roll them you will get good and messy, but that is half the fun! (The other half is eating them of course!) I start by making a simple ganache that is 2 parts chocolate, 1 part cream. I heat the cream on the stove top or in the microwave until it is quite warm (think hot bath water) and then stir in finely chopped dark chocolate until it is melted and creamy. I spread the mixture out on a pan and let it cool in the fridge for about an hour until it is hard enough to scoop and roll into bite size balls. I roll them in cocoa powder and voilà! Velvety bite sized perfection.

The secret to perfect truffles is high quality ingredients. Now is the time to splurge on the good chocolate, roll up your sleeves and get messy! For this batch I used a Belgian dark chocolate that was 72% cocoa. Truffles can be stored in a air tight container in the fridge for a week. My hubbies grandma (who is also a truffle aficionado) even recommends freezing the leftovers and defrosting them in the fridge later when you are ready to enjoy them.

Do you have a favorite truffle flavor? Share bellow!