Homemade Dark Chocolate Truffles
These Belgian cocoa dusted truffles are made with creamy, decadent dark chocolate ganache with a hint cinnamon and rum, and just a pinch of cayenne for heat
Servings: 10 servings
Calories: 272kcal
Ingredients
- 12 ounces semi-sweet dark chocolate
- ⅔ cup heavy cream
- ¼ teaspoon rum extract (optional)
- ⅛ teaspoon cayenne pepper (optional)
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- 2 tablespoon toffee chips (optional)
- ⅛ cup crushed almonds
Cocoa Coating:
- ¼ cup Belgian cocoa powder
- 1 tablespoon powdered sugar
Instructions
- Combine the chocolate, cream, cayenne rum extract, cinnamon, salt and toffee chips in a bowl. Microwave on 50% power, stirring every 30 seconds, until mixture is fully melted. Stir well to combine.
- Refrigerate the mixture for 2 hours.
- Scoop 1 tablespoon balls of the chocolate mixture onto a wax paper lined baking sheet or large flat plate and roll into balls. If mixture is not firm enough, place in the freezer for 20-30 minutes, or until firm enough to roll in balls.
- While the truffles are chilling, combine the cocoa powder and powdered sugar and mix well.
- Coat each ball in the cocoa powder mixture or roll them in the crushed almonds.
Notes
-
- If the ganache is too runny, place it back in a bowl and add an additional 2 ounces of chopped chocolate. Heat again until melted, making sure not to heat too much. Refrigerate for 2 hours then repeat the above steps.
- You can also add 2 teaspoons of corn syrup OR 1 tablespoon of butter to help them firm up.
- If the ganache is too thick to roll into balls, add 1 tablespoon of cream at a time while microwaving at 50% power for 30 seconds. Continue adding cream and microwaving until the mixture can be scooped into balls.
- If the truffles are too dry for the almonds or cocoa powder to stick, let them sit at room temperature for a few minutes to soften.
- The rum extract is optional. If you don't have it or prefer not to use it, you can leave it out. I think it adds a cozy holiday flavor to these chocolate truffles.
- The toffee chips are also optional. I like the extra sweet, caramely flavor that toffee chips offer, but these chocolate truffles can be made without them as well.
- The cayenne pepper is optional. I like the touch of heat it adds, but it is not required for the recipe.
- If the ganache is too runny, place it back in a bowl and add an additional 2 ounces of chopped chocolate. Heat again until melted, making sure not to heat too much. Refrigerate for 2 hours then repeat the above steps.
Nutrition
Serving: 2truffles | Calories: 272kcal | Carbohydrates: 20g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 20mg | Sodium: 39mg | Potassium: 284mg | Fiber: 4g | Sugar: 11g | Vitamin A: 275IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 4.4mg