These truffles were super simple to make and the textures were perfect: chewy centre, crunchy coating and, of course, a smooth and delicious chocolate exterior. Heaven. This was my first time making them, but I realize you can totally change the recipe up by using different ingredients for each step. And, you can sprinkle stuff onto each ball (nuts, icing sugar, candied fruit…), drizzle a different kind of chocolate on top.. whatever your truffle-loving heart desires.
I can’t remember where I found this recipe, but here it is from memory (it’s that easy).
Easy Chocolate Truffles
1 bag white chocolate chips
1/4 cup butter, softened
1 cup vanilla-flavoured rice krispies
about 1 box baker’s semi-sweet chocolate
Melt white chocolate chips and butter together in bowl set in water in a pot, (or just in the microwave).
Mix until smooth. Let cool for approx 30 mins.
Roll white-chocolate mixture into balls, and roll those into the rice krispies (so that the outside is pretty much coated). Re-shape balls if necessary.
Refrigerate for approx. 30 mins so they can firm up (and not melt when dipped into chocolate later).
On a pan, plate, whatever surface you like, stretch out some waxed paper.
Melt the semi-sweet chocolate, mix until smooth.
Dip each ball into the chocolate, making sure completely coated, and set onto the waxed paper. (If the chocolate’s too hot for your fingers, take each truffle out with a fork.)
Wait until the inside of truffles have softened and the outside has hardened to eat. (Keep at room temperature until then. Refrigerate later to help them last longer.)
You’ll get nothing but compliments about them!