This chocolate truffle recipe, adapted from a Passover recipe from Susie Fishbein, seems really elegant, but is simple to make. Most of the cooking time is hands-on, but the reward is sweet.
We like ours sprinkled with a little bit of sea salt and then rolled in confectioners sugar or chopped almonds, but you can skip the salt or substitute different nuts for the almonds.
8-10 ounces chocolate chips, chopped up chocolate bars
1/2 cup heavy cream or non-dairy whipping cream (if you want the truffles to be non-dairy)
Sea salt (optional)
Heat cream in a saucepan until it’s just starting to boil. Pour cream over chopped chocolate/chocolate chips.
Mix chocolate and cream together gently without incorporating too much air. Cover and chill mixture in the refrigerator for three hours to overnight.
When the mixture is hard, scoop out with a mellon baller (or a tablespoon). Roll chocolate in the palms of your hands to make a perfect round shape (a little smaller than a golf ball). If your hands are starting to melt the chocolate, run them under cold water (and wipe them with a towel).
Place rounded truffles on parchment paper and place in freezer for about 20 minutes.
Pour confectioners sugar and almonds into separate dishes.
When truffles have set, sprinkle some with a little bit of salt (if desired). Then alternate between rolling them in nuts or sugar.
Cover with plastic until ready to serve.
About 18 truffles