Last year we went on a road trip t New Mexico, Arizona, Nevada and Utah. It was the trip of a lifetime! We enjoyed so much and drove about 4000 miles. During this trip, we went to Santa Fe, in New Mexico. One day for breakfast, we went to this little French Bistro called Clafoutis. We had some coffee, waffles, pancakes and omlette. For the finish, we had some almond madeleines and chocolate truffles. And man, was it amazing. We fell in love with the truffles and went back the next day for some more for the road. The truffles were rich, creamy and oh so delicious. After we came back home, the husband requested me to try to recreate the truffles at home. I accepted the challenge and came up with this easy chocolate truffle recipe.
- 1 1/2 cup semi-sweet chocolate chips
- 1/2 tsp vanilla extract
- 1/4 cup heavy whipping cream
- 1/3 cup cashews, roughly grounded
- 1/3 cup dark cocoa powder
- In a heavy bottom pan, heat the cream lightly. Don’t let it come to a boil, just warm it a little.
- In another bowl, take the chocolate chips and add the vanilla extract.
- Pour in the warm heavy cream on to the chocolate chips and mix well.
- Let the mixture cool in the fridge for about a minimum of 4-5 hours. Overnight is better.
- Once the chocolate mixture is cooled, it should hold its form when you roll it into balls.
- Now take a scoop of the mixture and roll it into golf-sized balls. Be careful, since the heat of your palm will melt the chocolate a little.
- Once rolled, coat the chocolate balls into cocoa powder or grounded cashews or any other topping of your choice. And there you have it, your truffles are ready to enjoy!
- Keep them refrigerated and enjoy them anytime !
- You can use grounded pistachios or almonds to coat your truffles or any other toppings as well like melted milk chocolate or white chocolate. Place the truffles into the fridge before coating them with melted chocolate.