Four Unique Recipes for Chocolate Truffles

Ingredients 0/9

Step 1

Warm the cream in a small saucepan over medium heat until it’s steaming, which should take about five minutes. While that’s heating up, put the semisweet and bittersweet chocolate along with the butter into a medium bowl. Once the cream is hot, pour it over the chocolate and let it sit for a minute so the chocolate can soften. Then stir everything together until it’s smooth and melted. Mix in the vanilla and a pinch of salt, pour the ganache into a shallow dish like a pie plate, cover it, and pop it in the fridge for about half an hour until it firms up enough to scoop.

Step 2

Toss the strawberries into a mini food processor and pulse them a few times—about eight quick pulses—until they’re finely chopped but not mushy. Transfer those to a small bowl. For the mints, put them in a zip-top bag and gently crush them with a mallet or the back of a spoon a few times, aiming for a coarse texture. Put those in their own small bowl, and get your cocoa powder and powdered peanut butter ready in separate bowls too.

Step 3

When the ganache is set, scoop out tablespoon-sized portions and roll them into balls with your hands. Don’t worry if the ganache gets a little soft—it’s okay if your hands warm it up. Then, roll each truffle in the coatings—about three in each type—pressing lightly so the coating sticks well. Finally, chill the truffles until you’re ready to serve and enjoy!