Does the word “Truffle” scare you? Sound to fancy and hard to make?? They aren’t! I learned this method and recipe from my friend (thanks Rana!)- and now I’m passing it on to you. So here’s a how to make chocolate truffles in the microwave. They look yummy, right??
First, grab your ingredients:
–1 C Heavy Cream
–10 oz bittersweet chocolate
–3 Tbsp unsalted butter
So, I thought I’d need some sort of fancy hard-to-find chocolate. Not quite – you use chocolate chips! Found at Walmart – the most unfancy store. They need to be “dark” chocolate, which is 60% cocoa, so just look for that. I double the recipe and used 2 bags choc chips, the whole thing of cream pictured, and 6 tbsp unsalted butter:
Oh, and you’ll need one of these:
Yes! I made them with the microwave. It doesn’t get easier than that. Heat cream in microwave until it is simmering. Then pour in the chocolate chips. Let sit a moment or two.
At this point, I started to wonder if this would work. But it does – add the butter and stir until everything is melted – really, it will look like this eventually:
Then you cool then to room temperature. After that chill for at least 4 hours. Then take a spoonful and roll it until it makes a ball. Repeat a gazillion times. Rana claims you can use a melon baller, but I couldn’t get that to work. My hands were a crazy mess, so no pictures of the rolling process. Then you have to decide:
–Option 1: roll them in cocoa or powdered sugar – if so, do this now
–Option 2: dip them in chocolate – my choice – if so, freeze the balls for at least 4 hours (I stuck them in overnight)
I’m sure Rana would say to dip them in dark chocolate (she’s a self-proclaimed chocolate snob) – don’t even mention candy melts to her! I went with semi-sweet chocolate – again, in “chip form”. You melt 1 cup chocolate with 1 tsp vegetable oil. Again, IN the Microwave – easy! This time use the “defrost” button because otherwise the intense heat can scorch the chocolate.
After heating, you can keep it from hardening by placing the bowl of chocolate in a pan of hot (not boiling) water, like so:
Then drop a frozen ball in, roll it around until coated, scoop out with a fork, tap on the edge of the bowl to release excess chocolate, and set on wax paper to dry. I then piped on some almond bark I happened to have to make them look fancy. Voila! Perfect for Valentine’s (or anytime!)
And yes, they are melt-in-your-mouth delicious. I took a bite for you to make sure. Actually I ate an innumerable amount until I was half sick. And did it again the next day. And probably will again tomorrow. Yum.