Bittersweet Chocolate Truffles with Cognac Barrel-Aged Vanilla
Oh, how I love chocolate! It’s one of the best treats there is, anywhere, anytime. In fact, I usually have a bar of chocolate stashed in my purse, a few in my pantry, and at least one in my refrigerator or freezer at all times. What can I say? Life is just better with a little bit (or a lot) of chocolate.
When I want something a little bit more exciting than your standard chocolate bar, I love making truffles. They’re actually pretty simple to make at home, but they feel like a decadent treat. This recipe is for a traditional chocolate truffle (with a splash of my private label cognac barrel-aged Madagascar pure vanilla extract). By the way, this is one of my all-time favorite Valentine’s Day recipes.
If you want more, check out my other chocolate truffle recipes:
White Chocolate Champagne Truffles with Edible Gold Leaf
White Chocolate Truffles with Coconut, Crystalized Ginger, and Koval Ginger Liqueur
What type of chocolate is best for making truffles?
You may think truffles are difficult to make, but they’re really quite easy. You don’t need a lot of ingredients—but you do need the right ingredients. That means heavy cream, unsalted butter, and, of course, the best chocolate you can buy.
When you make a traditional chocolate truffle like this one, you need bittersweet chocolate. My favorite brands are Callebaut and Valrhona. For white chocolate, look for those same brands if possible. If you can’t find them locally and you plan ahead, you can always order online!
Before you get started, here’s a quick tip on making truffles:
I like to pour the warm truffle mixture into an 8x8 square pan when it’s ready. This method gives me an even layer of truffle mixture and allows it to cool evenly.
Bittersweet Chocolate Truffle Recipe with Cognac-infused Vanilla
Ingredients
- 8 ounces bittersweet chocolate, finely chopped
- ⅔ cup heavy cream
- 1 tablespoon unsalted butter, softened at room temperature
- ½ teaspoon Mary DiSomma’s Cognac Barrel-Aged Madagascar Pure Vanilla Extract
- Chocolate sprinkles OR unsweetened cocoa powder
Instructions
- Place the chocolate in a microwave-safe, heatproof bowl. I like to use a ceramic bowl for this.
- Heat the cream in a small pot until it just starts to bubble on the side of the pan. Slowly pour the cream over the chocolate. Let the mixture sit for 2 minutes, then whisk until the chocolate is completely melted. If the chocolate has not completely melted, place the bowl in the microwave and heat in 15 second bursts, whisking afterward.
- Once the cream and chocolate are fully incorporated and smooth, stir in the butter and vanilla extract.
- Pour the mixture into an 8x8-inch baking pan. When cool, press a piece of plastic wrap on top of the mixture and refrigerate for at least 4 hours (or overnight).
- When you’re ready to form the truffles, remove the mixture from the refrigerator. Line a baking sheet with parchment or wax paper.
- Take a generous teaspoon of the chocolate mixture and roll it in your hands to create a ball. You can use a small scoop to do this as well. Place the truffles on the prepared pan.
- Finally, roll the truffles in cocoa powder, chocolate sprinkles, or decorations of your choice. Store the truffles in the refrigerator for up to one week. The truffles can also be stored in the freezer for about 3 weeks.
