Completely avoiding all baked goods may be near impossible this time of year; as such, I like to arm myself with healthier alternatives that don’t make me feel like I’m missing out on the seasonal treats.
My to-gift list is usually much longer than my budget allows. A simple and budget-friendly way of showing my love during the holidays is with homemade treats.
- 1/3 c
- heavy whipping cream
- 2 c
- 60% cacao bittersweet chocolate chips
- 6 Tbsp
- unsalted butter, cut into small pieces
- 1/3 c
- unsweetened cocoa
How to Make Chocolate Truffles
- 1In a small saucepan, bring the cream to a simmer. Remove from heat, and stir in the chocolate and butter.
- 2In a medium-sized skillet, bring 1/2-inch water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until the chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least two hours. Pour the cocoa coating into a pie plate.
- 3Line an airtight container with waxed paper. Dip melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled mixture to form a rough 1-inch ball. Drop the ball into the cocoa coating. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat the truffles evenly.
- 4Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.
Unsweetened Cocoa can be replaced with 3/4 cup finely chopped almonds or pecans.