I love chocolate, and I love snacks, so these truffles are the perfect thing for me to have on hand. Several years ago, David and I made truffles at a chocolate cooking class, and I haven’t made them since because it seemed so difficult and messy! Making truffles my way is not hard at all. Anyone can do it, and I think it would be a fun activity for kids to try (at least the truffle rolling part).

Start by making your chocolate ganache. Break 5 ounces of dark chocolate into pieces, and add it to a bowl. Put a dash of salt in the bowl as well. To a small pot, add 2/3 cup of heavy cream and 1 tablespoon of brown sugar. Heat the cream, stirring frequently, until it begins to steam. Because these truffles have little added sugar, they are rich and decadent. If you’re not a fan of dark chocolate on its own, then  without more sugar, these truffles probably aren’t for you (so sad!).

Pour the cream over the chocolate, let it sit for a few seconds, and then stir it together so the chocolate melts. 

Put the ganache into the fridge to firm up. If the ganache gets too hard, you can microwave it on low for a few seconds until it softens. If you don’t want to make truffles out of all of this ganache, put it in the freezer for another use. It stores really well, just let it defrost in the refrigerator and then at room temperature to soften up again.

When the ganache has reached a good consistency- moldable, but not too sticky- scoop out tablespoon-sized balls. 

Roll the balls in your hands to smooth them out. Most chocolate truffles would now get coated in a thin layer of melted chocolate, but that is the really messy part, so I skipped it. Drop the truffle balls into cocoa powder, and fish them out with a fork. Tap off any excess cocoa powder. Eat the truffles! They are softer at room temperature, firmer right out of the fridge, but I prefer them somewhere in between. If you have a wine cooler, I’d keep them in there! Enjoy this fun and sweet treat 🙂

Shopping list:

• Dark chocolate- 5 ounces
• Heavy cream- 2/3 cup
• Brown sugar- 1 tablespoon
• Salt
• Cocoa powder