Today I’m going to share with you one my favorite gift ideas that is so ridiculously easy and inexpensive – but impressive looking (and tasting, of course). The lucky recipient will be saying “wait, you made these yourself?” and “these are amazing, can I get the recipe?” Bonus: They can be made vegan, too!
These Martha Stewart Chocolate Truffles are the perfect gift for any chocolate lover. I mean, who doesn’t love chocolate? And this truffle recipe has earned some serious street cred over the years. I’ve been asked for this recipe on numerous occasions, including one time where I was literally chased down the sidewalk by my daughter’s school secretary requesting the recipe for the truffles I had just made her for Christmas. In addition, these truffles were voted Best Tasting Chocolate at a blind chocolate tasting with 15 – 20 other chocolates – that also included brands like Lindt and Godiva. With Mother’s Day less than a month away, I can’t think of a better time to make these delicious chocolate truffles for that special woman in your life – whether it be your mom, wife, sister, relative or friend.
Chocolate Truffles Recipe:
8 ounces of bittersweet, semisweet or dark chocolate finely chopped if not in chocolate chip form (or vegan chocolate chips for vegan option).
½ cup heavy cream (or canned coconut milk for vegan option)
1 tablespoon liqueur, such as triple sec or framboise (optional; I’ve never used this before)
Unsweetened cocoa powder, for rolling
Note: Use the best quality chocolate you can. The better quality chocolate you use, the better it will taste. For regular chocolate chips, I recommend Ghiradelli Dark Chocolate 60% Cacao. For vegan (and also nut and soy-free) chocolate chips, I recommend these Enjoy Life ones. For chocolate bars, I recommend a dark chocolate with 70% or more cocao from Lindt, Godiva or anything similar.
- Put chocolate into a large heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high heat; pour over chocolate in bowl. Stir in liqueur, if desired. Cover with plastic wrap; let stand 10 minutes. Stir until smooth. Let stand until thick, about 15 minutes.
- Pour chocolate mixture into a shallow 8-inch dish or pie plate. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.
- Using a teaspoon or a 1/2-inch melon baller, scoop balls of chocolate mixture, transferring them to a baking sheet lined with parchment paper as you work. Refrigerate truffles 10 minutes.
- Using hands dusted with cocoa powder (I prefer to wear surgical gloves), dip each truffle in cocoa powder to coat, then quickly shape truffle into a rough round. Refrigerate truffles in an airtight container until ready to serve, up to 2 weeks; before serving, reshape into rounds, and roll each truffle in cocoa powder, if desired.
Rolling Truffles: You can also roll truffles in other things like toasted coconut, chopped nuts, sprinkles, and a favorite – crushed peppermint candy. (Note: Crushed peppermint candy or candy canes do not store well in the fridge. After a day or two in the fridge, the moisture from the fridge will begin to “melt” the peppermint candy and make it chewy rather than crunchy. If you plan to use crushed peppermint candy, roll the truffles in the peppermint candy the same day you are serving them or giving them to someone. Or eat them right away just to be safe).
Well, there you have it. The perfect gift for Mother’s Day or for any occasion. Or just for yourself. I won’t judge.