Chocolate Toffee Truffles

5 from 2 votes

Author Becky

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

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.
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.

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.