Chocolate truffles are an easy holiday candy to make, and they last a while, so you can make them ahead. You can use any type of flavoring in the chocolate. Vanilla is used here, but peppermint or hazelnut would also work well. You can also infuse the cream with flavors such as Earl Grey tea, lavender, or rose. Just steep the hot cream with your flavor, and then strain it before pouring it over the chocolate.
Prep Time: 30 minutes
Chill Time: 30 minutes
Total Time: 1 hour
2/3 cup heavy cream
5 oz. semisweet chocolate, finely chopped/shaved
4 oz. bittersweet chocolate, finely chopped/shaved
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
3/4 cup sweetened shredded coconut, toasted
1/2 cup finely chopped unsalted pistachios, or any other chopped nut, such as hazelnuts
Colored sanding sugars and powdered sugar also work well
Large glass bowl
Measuring cups and spoons
Bread knife (for chopping chocolate)
Rimmed baking sheet Parchment paper 3+ Small bowls
Finely chop/shave the chocolate and place it in a large heatproof glass bowl.
Bring 2/3 cup heavy cream just to a boil in heavy medium saucepan.
Remove the cream from the heat.
Pour the hot cream over the chocolate and whisk together until melted and smooth. Whisk in 1 teaspoon pure vanilla extract.
Cover the bowl with plastic wrap and chill until firm, about 3 hours.
Line a rimmed baking sheet with parchment paper. Drop chocolate ganache mixture by rounded teaspoonfuls onto the parchment lined baking sheet. You may need to let the chocolate sit at room temperature for a bit if it’s too firm.
Freeze the chocolate drops until firm, about 30-45 minutes.
Place cocoa, coconut and pistachios in 3 separate bowls.
Roll chocolate truffles between hands into rounds.
Roll 1/3 of truffles in cocoa, 1/3 in coconut and 1/3 in nuts.
Truffles can be made two weeks ahead. Keep refrigerated in an airtight container. Serve at room temperature.