- Ready In:
- 8 ounces semisweet chocolate, chopped in small chunks
- 1⁄2 cup heavy cream
- toasted coconut
- finely ground nuts
- colored crystal sugar
- powdered sugar
- finely ground cookie crumbs
- fancy cookie decorating candy sprinkles (you choose the finishing items)
- Place chopped chocolate in a bowl. Slowly bring cream to a boil in a small saucepan. Pour over chocolate. Let stand 1 minute. Stir until smooth. Cover and chill.
- Using a melon baller, scoop into 2 teaspoon sized balls. Smooth them out a little by hand. Serve as is or roll or dip in your choice of coatings.
- Try not to eat too many of these while you're making them or there won't be any left for the party! We have lots of fun rolling these in all different things and sampling the results as we go. The kids have a ball doing this. I usually set up 6 or 8 little bowls of things in advance. I always make a double batch that way my family can enjoy taste testing and I still have enough for the party!
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Made a half batch to bring to a Holiday party this week. Let the chocolate set up in freezer for about 30 minutes, then re-rolled to form a better round shape. Let sit another 15 minutes in freezer then took out and rolled in toppings. Definitely easy, just don't be in a rush to get these done-you need some patience to wait for them to set up. Will be making these again for sure.. thanks for posting such a delicious recipe!!
Very easy treat. I had a slight problem with getting all the chocolate pieces to melt when the boiling cream was poured over them no matter how much I stirred. I added a raspberry flavored cocoa disc to one batch and a hazelnut disc to the other batch. I used three different coatings to roll the truffles in. First I used cocoa powder, which I do not recommend as it makes the outer coating bitter. Then, I used ground up cocoa roasted almonds on some and toasted coconut on the others, both of which were tasty.