Description
Simple recipe for making chocolate truffles coated in powdered sugar, resembling puppy chow mix.
Ingredients
Scale
- 8 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar, for coating
Instructions
- Place the chopped chocolate in a medium heatproof bowl.
- Heat the heavy cream and butter in a small saucepan over medium heat until it just simmers. Do not boil.
- Pour the hot cream mixture over the chocolate. Let it sit undisturbed for 5 minutes.
- Add the vanilla extract. Whisk the mixture slowly until smooth and fully combined into a ganache.
- Cover the bowl and refrigerate the ganache for at least 2 hours, or until firm enough to scoop.
- Place the powdered sugar in a shallow dish.
- Use a small scoop or spoon to portion the chilled ganache. Roll the portions quickly between your palms into small balls.
- Roll each truffle ball in the powdered sugar until fully coated.
- Store the truffles in an airtight container in the refrigerator.
Notes
- If the ganache becomes too hard to scoop, let it sit at room temperature for 10 minutes.
- Work quickly when rolling the truffles so they do not melt from the warmth of your hands.
- Prep Time: 20 min
- Cook Time: 5 min
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 12
- Sodium: 10
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 1
- Protein: 2
- Cholesterol: 15
Keywords: puppy chow, chocolate truffles, no bake, dessert, powdered sugar