Diva’s Top Secret Recipe for DIY Microwave chocolate Truffles

This recipe for homemade chocolate truffles has been a holiday standard in my life for  more than 20 years! I have gifted these to friends and family so much they’ve come to expect them and if ever I don’t they think something is wrong. These are a staple in my “cook to impress” repertoire. By switching up the kind of chocolate, adding extracts (or booze!) and rolling them in different toppings; the variety is practically endless.

Whatever you do – please don’t tell anyone how easy these homemade chocolate truffles are to make. Let them think you’re some kind of tortured genius in the kitchen.

Godiva just turned into Go Diva!

 

Diva’s Homemade Microwave Truffles

What You’ll Need:

 

 

• One (12 ounce) bag of dark, semi sweet, white or milk chocolate chips
• ½ cup heavy whipping cream
• Your choice of optional flavorings –
  1 teaspoon extract (vanilla, almond, mint)
  or 1 to 2 tablespoons liquor (amaretto, Bailey’s, coffee liquor)
• Truffle coatings, again your choice –
  powdered sugar, cocoa powder, colored sugar, finely chopped nuts, demerara sugar, coconut or crushed peppermint.

 

 

Here’s How:

 

Put the chocolate chips in a bowl.

 

In a microwave safe measuring cup or coffee cup; heat the cream in the microwave until just simmering but not at a full boil.

 

Pour the hot cream over the chocolate chips and let it sit for about 5 minutes. This will melt the chips.

 

Now stir by hand until smooth, add the extract and blend. If the chips aren’t softened enough put the mixture in the microwave for 20 seconds and stir again.

Hooray! You just made chocolate ganache!

 

Put the mixture in the fridge for about 1 hour or until firm.

 

Line a sheet pan with wax paper or parchment paper. When the ganache is cold and firm spoon it out by the teaspoon and quickly roll into little balls. Move quickly because the heat from your hands will melt the ganache. Refrigerate again if necessary. When the balls are firm roll them in your coating.

 

Keep these in the fridge until you’re ready to serve them. These can be refrigerated for up to 2 months, if they last that long.

 

Put some in a pretty box or bag and take them to a party as a hostess gift. Pack them in sweet little holiday boxes with tissue paper and tie with ribbons or in little cellophane bags with a tag saying, “Merry Christmas to all, and to all a good bite”. Or bring a little plate of truffles to the table to wind up a special dinner and serve with coffee or port. Or serve with Afternoon Tea. Or make a plate for Mother’s Day, Valentine’s Day, Easter, your birthday, or just because it’s Tuesday. 

Variations:

Substitute finely chopped nuts, decorating sugar, shredded coconut, or peppermint to roll the truffles in, rather than the cocoa powder.

For a real blast use Pop Rocks.

Add ¼ teaspoon almond or vanilla extract, or add 1 teaspoon instant coffee to make mocha.

Substitute 1 to 2 ounces of the cream with a flavored liqueur such as Irish cream, raspberry, orange, hazelnut, or coffee liqueur to the warm ganache.

Candy Cane – Use white chocolate and add ¼ cup crushed peppermint to the mixture and roll in crushed peppermint candies.

Chocolate Hazelnut – Use semi-sweet chocolate and add 3 tablespoons hazelnut spread (like Nutella), and roll in chopped hazelnuts.

 

This recipe makes about 40 pieces so you can hide a little stash for yourself too! It’ll be our little secret. *Wink*

 

 

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