Chocolate? Check. Easy and delicious? Check. The checklist has been fulfilled.
These are my two step truffles and they are literally the easiest sweet treat ever. Unless you’re buying refrigerated cookie dough. Easier, but not as yummy. I promise.
I have to be honest, I cannot remember where I got this recipe. It was before the internet existed. Well, maybe not that long, but I still had dial up. I do remember that clearly. I probably made these while I was waiting for the internet to connect – and still had time left over. I digress.
Since Easter is just around the bend, I thought this would be so perfect. No one likes getting cheap chocolate. 5 year olds do. Others do not. But honestly, they really are so easy you can just whip them up whenever and pig out while binging on your favorite TV show. I don’t do that. My wife does.
TWO STEP TRUFFLES
8 ounces quality semi-sweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons cocoa powder to dust
2 tablespoons confectioner’s sugar to dust
candy molds, optional
Place chocolate in a large bowl. In a saucepan bring the cream to a boil. When it comes to a boil, remove and pour over the chopped chocolate.
Let it stand for 1 minute, then stir until smooth.
Cover and chill. Once chilled, using a melon baller, scoop mixture into 30 2-teaspoon sized dollops. Roll into balls or whatever size you want and coat with cocoa powder, confectioner’s sugar, shredded coconut, chopped praline pecans. Whatever floats your boat. If you’re using the candy molds, which are soo so easy, just pour, chill and pop out. Coat with goodness if that’s your plan.
That’s it guys. I told you. Easy. I always make these around Christmas and there’s no need to keep them cold. If you’re gonna make them when the weather is warmer, keep them in the fridge until you’re ready to put them out.
When that chocolate craving strikes, reach for one of these bad boys! Easy, two steps!Click To Tweet
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