Homemade Dark Chocolate Truffles
These Dark Chocolate Truffles are made with creamy, decadent dark chocolate ganache with a hint cinnamon and rum, and even just a pinch of cayenne for a touch of heat.
Servings 10 servings
Combine the chocolate, cream, cayenne rum extract, cinnamon, salt and toffee chips in a bowl. Microwave on 50% power, stirring every 30 seconds, until mixture is fully melted. Stir well to combine.
Refrigerate the mixture for 2 hours.
Scoop 1 tablespoon balls of the chocolate mixture onto a wax paper lined baking sheet or large flat plate and roll into balls. If mixture is not firm enough, place in the freezer for 20-30 minutes, or until firm enough to roll in balls.
While the truffles are chilling, combine the cocoa powder and powdered sugar and mix well.
Coat each ball in the cocoa powder mixture or roll them in the crushed almonds.
- Store the truffles in the fridge for up to 2-3 months wrapped tightly in an airtight container. The fridge will produce a lot of condensation, so it is important that the truffles are airtight. I don't recommend storing the truffles at room temperature as they tend to get too soft, especially in warmer weather. Frozen, truffles will last up to 6 months.
- To freeze the truffles, place them in the freezer safe plastic wrap and place in an airtight container. Store in the freezer for up to 6 months. Thaw overnight in the fridge before serving.
- If the ganache is too runny, place it back in a bowl and add an additional 2 ounces of chopped chocolate. Heat again until melted, making sure not to heat too much. Refrigerate for 2 hours then repeat the above steps.
- You can also add 2 teaspoons of corn syrup OR 1 tablespoon of butter to help them firm up.
- If the ganache is too thick to roll into balls, add 1 tablespoon of cream at a time while microwaving at 50% power for 30 seconds. Continue adding cream and microwaving until the mixture can be scooped into balls.
- If the truffles are too dry for the almonds or cocoa powder to stick, let them sit at room temperature for a few minutes to soften.
- The rum extract is optional. If you don't have it or prefer not to use it, you can leave it out. I think it adds a cozy holiday flavor to these chocolate truffles.
- The toffee chips are also optional. I like the extra sweet, caramely flavor that toffee chips offer, but these chocolate truffles can be made without them as well.
- The cayenne pepper is optional. I like the touch of heat it adds, but it is not required for the recipe.
Serving: 2truffles | Calories: 272kcal | Carbohydrates: 20g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 20mg | Sodium: 39mg | Potassium: 284mg | Fiber: 4g | Sugar: 11g | Vitamin A: 275IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 4.4mg