Chocolate Creams

Old-school chocolate candies that live in the sweet spot between truffle and fudge. The texture comes from beating powdered sugar and a whole egg into melted chocolate, which gives you something creamier than a truffle but firmer than ganache once it chills.

The trick is the heat. Melt the chocolate over very low heat, stirring the whole time, or you’ll seize it into a grainy mess. Once the sugar, egg, and milk go in, beat hard until the mixture turns glossy and smooth.

Thirty minutes in the fridge firms it up enough to roll without sticking to your palms. Then it’s a choose-your-own-adventure of finishes: coconut flakes for chewy edges, chopped almonds or pecans for crunch, or colored sugar crystals when kids are helping.

Pro Tips

• Chop the chocolate finely before melting, bigger chunks scorch before they soften
• Beat the egg well first so it incorporates smoothly without streaks
• Chill the mixture longer than 30 minutes if your kitchen runs warm, sticky dough equals lopsided candies
• Dust your palms with powdered sugar while rolling to keep the surface clean for coating
• Press a pecan half into the top instead of rolling if you want a bakery-window look

Variations

• Swap semi-sweet for dark chocolate and add a pinch of flaky salt for an adult version
• Stir in a teaspoon of peppermint or orange extract for holiday flavor
• Roll in cocoa powder or crushed freeze-dried raspberries for a truffle-style finish