Simple Chocolate Truffles

These chocolate truffles are so simple to make. They are a relatively thick ganache, chilled and rolled into balls. The balls are then rolled in various toppings without the traditional double layer of tempered chocolate applied first. This makes them much easier to make. Of course it also makes them significantly more delicate and prone to melting/smushing, but when you really want truffles it can be worth the tradeoff.

The truffles are rolled in various toppings, as I said above. Some were rolled in cacao powder, to give the appearance of a traditional truffle. Others were rolled in cinnamon sugar (these were my friend Sophie's favorite). I also rolled a few in some of the (very strong by now) bourbon sugar from the bourbon balls I made at Christmas. Those are all pictured above. I also made, but did not photograph, some cacao ones with a few flakes of pink Himalayan sea salt on top (perfect color scheme for Valentine's Day, hint hint). They were my favorite, although the bourbon sugar ones were a close second.