Chocolate Toffee Truffles
Serves: ~30
  • 12 oz. (2 cups) Dark Chocolate Chips (semi-sweet or chopped chocolate works as well.)
  • ⅔ 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
  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.
*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 ¼ 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.
Recipe by Love to be in the Kitchen at