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Three-Ingredient Chocolate Truffles

·2 min read

You’re having a few friends for dinner and the menu is set…except—oops—you forgot dessert! No worries: These three-ingredient chocolate truffles (from Sabrina Snyder’s new cookbook, Dinner Then Dessert) are the easiest way to end your meal on a sweet note.

“One of my favorite cooking ‘party tricks,’” Snyder reveals, “involves combining heavy cream and semisweet chocolate chunks, microwaving them for a few minutes, giving the mixture a quick stir and seeing it transform into a silky chocolate ganache. Here I take that ganache and just add a bit more chocolate to form a base for truffles.”

Psst: When choosing your chocolate, Snyder says to select high-quality chocolate discs or a bar—don’t use chocolate chips, which are designed to keep their shape, not melt, when heated.

“Don’t fret if they aren’t perfectly round,” she advises. “It’s better to roll them quickly, even if imperfectly, because your hands will heat up the chocolate and cause the truffles to melt.”

From the book Dinner Then Dessert by Sabrina Snyder. Copyright © 2021 by Sabrina Snyder. Reprinted courtesy of Harper Design, an imprint of HarperCollins Publishers.

RELATED: Easy Chocolate Marshmallow Cups

Three-Ingredient Chocolate Truffles

Servings: Makes about 30 truffles

Time:

Ingredients:

2 cups (475ml) heavy cream

1 pound 5 ounces (595g) semisweet chocolate discs or bar chocolate, chopped into chunks

2 cups unsweetened cocoa powder (190g) or powdered sugar (250g), or a combination, for rolling

Directions:

1. In a large, microwave-safe bowl, combine the heavy cream and chocolate. Microwave on high for 3 minutes. Let sit for about 4 minutes, then whisk until the mixture is smooth and shiny, about 4 minutes.

2. Place plastic wrap directly on the surface of the mixture and refrigerate until firm enough to mold, at least 4 hours.

3. When the mixture is firm, us a tablespoon to scoop up spoonfuls of the chocolate and roll into 1-inch balls. Quickly roll the balls in the cocoa powder or powdered sugar (or a mix). Refrigerate until ready to serve.

Note: To make the truffles dairy-free, substitute the heavy cream for 2 cups (475ml) full-fat coconut milk or 2 ripe avocados.