Chocolate Toffee Truffles- A simple but delicious recipe that’s the perfect treat for family, friends and neighbors! 

Chocolate truffles have always been a favorite of mine but I never attempted to make them until now. And boy am I glad I did! I thought it would be a time consuming process but I was so surprised how fast it was to make! After not much time at all I had a beautiful batch of delicious chocolate truffles! I think this is a great treat to make year-round but especially during the Christmas season.

There aren’t many ingredients needed for this recipe and the process is simple. Just heat up the heavy cream then pour it over the chocolate, let sit for a minute add a little butter then stir and add in vanilla extract and toffee bits. Then let it chill until firm enough to scoop and roll in desired ingredients such as cocoa powder, more toffee bits or powdered sugar. That’s it! I personally liked the truffles covered in cocoa powder the most but they were all delicious!

A few notes about this recipe. I used dark chocolate chips because I am a major dark chocolate lover but feel free to use semi-sweet chocolate. You can also use a higher quality chocolate as well such as baking bars, just chop it up finely. Some brands I like are Ghiradelli, Lindt (Excellence Chocolates) or Baker’s.

If you’d like the texture of the truffles to be purely smooth then you can omit the toffee bits. My recipe calls for 1/2 cup and I thought that was the perfect amount because the truffles were overall very smooth but with a little crunch from the toffee. If you’d like a little more crunch you can add up to 1/4 more toffee bits.

Enjoy!

Yield: ~30

Chocolate Toffee Truffles

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Ingredients

• 12 oz. (2 cups) Dark Chocolate Chips (semi-sweet or chopped chocolate works as well.)
• 2/3 cup heavy cream
• 2 tablespoons butter, softened (cut into 4 pieces)
• 1 teaspoon pure vanilla extract
• *1/2 cup toffee bits
• Cocoa powder, powdered sugar and toffee bits to cover truffles

Instructions

1. Place chocolate chips into a medium bowl. In a small saucepan, bring heavy cream to a boil. Remove hot cream from heat and pour it over chocolate. Let stand for 1 minute, then add in the butter and gently stir until chocolate is melted and mixture is smooth. Stir in vanilla extract and chopped toffee bits. Cover and chill until firm, about 1-2 hours.
2. Line a rimmed baking sheet with wax or parchment paper. Using a small cookie scoop, shape mixture into 1-inch balls. Roll truffles between your palms to create a smooth appearance. If desired, roll truffles in cocoa powder, powdered sugar or additional toffee bits. Chill until ready to serve.

Notes

*If you'd like a purely smooth truffle omit the toffee bits. If you'd like a little more crunch in your truffles add up to 1/4 cup more.

Make ahead tip: Layer truffles in a tupperware between parchment paper and store at room temperature or in the refrigerator for up to 1 week. Freeze for up to 2 months, then thaw overnight in the refrigerator.