Make Truffles in the Microwave – really!

Does the word “Truffle” scare you? Sound to fancy and hard to make??  They aren’t!  I learned this method and recipe from my friend (thanks Rana!)- and now I’m passing it on to you.  So here’s a how to make chocolate truffles in the microwave.  They look yummy, right??

 First, grab your ingredients:
–1 C Heavy Cream
–10 oz bittersweet chocolate
–3 Tbsp unsalted butter

So, I thought I’d need some sort of fancy hard-to-find chocolate.  Not quite – you use chocolate chips!  Found at Walmart – the most unfancy store.  They need to be “dark” chocolate, which is 60% cocoa, so just look for that.  I double the recipe and used 2 bags choc chips, the whole thing of cream pictured, and 6 tbsp unsalted butter:

Oh, and you’ll need one of these:

Yes! I made them with the microwave.  It doesn’t get easier than that.  Heat cream in microwave until it is simmering.  Then pour in the chocolate chips.  Let sit a moment or two.

At this point, I started to wonder if this would work.  But it does – add the butter and stir until everything is melted – really, it will look like this eventually:

Then you cool then to room temperature.  After that chill for at least 4 hours.  Then take a spoonful and roll it until it makes a ball.  Repeat a gazillion times.  Rana claims you can use a melon baller, but I couldn’t get that to work.  My hands were a crazy mess, so no pictures of the rolling process.  Then you have to decide:
–Option 1: roll them in cocoa or powdered sugar – if so, do this now
–Option 2: dip them in chocolate – my choice – if so, freeze the balls for at least 4 hours (I stuck them in overnight)

I’m sure Rana would say to dip them in dark chocolate (she’s a self-proclaimed chocolate snob) – don’t even mention candy melts to her!  I went with semi-sweet chocolate – again, in “chip form”.  You melt 1 cup chocolate with 1 tsp vegetable oil.  Again, IN the Microwave – easy!    This time use the “defrost” button because otherwise the intense heat can scorch the chocolate.

 After heating, you can keep it from hardening by placing the bowl of chocolate in a pan of hot (not boiling) water, like so:

 Then drop a frozen ball in, roll it around until coated, scoop out with a fork, tap on the edge of the bowl to release excess chocolate, and set on wax paper to dry.  I then piped on some almond bark I happened to have to make them look fancy.  Voila!  Perfect for Valentine’s (or anytime!)

 And yes, they are melt-in-your-mouth delicious.  I took a bite for you to make sure.  Actually I ate an innumerable amount until I was half sick.  And did it again the next day.  And probably will again tomorrow.  Yum.

Thanks for checking out this post from – – click on over to read it in its entirety – you’ll love it!

Thanks for Reading


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