Chocolate Truffles!

4 years ago

I could still remember the first time I tried Chocolate Truffles like it was just yesterday. The strong chocolate scent when you open the box to the moment it melts in your mouth then slowly flowing down your throat. Mmmmmmmmmmm!

I never thought that making my own truffles could be so simple and inexpensive! :) The picture above was the truffles that I made! The recipe`s below :>

*Some tips: If you like, add some vodka or rum to the ganache before putting into the fridge ;)

And if your ganache is still too watery after placing it in the fridge for two hours like mine was, it`s because you added too much cream. Place it in the freezer for about 10-20 mins and the texture will be just right for rolling! :)


Basic truffle ingredients

8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces
1/2 cup of heavy whipping cream
1 teaspoon of vanilla extract

Optional base flavorings:

Mint leaves (1 bunch, stems removed, chopped, about 1 cup)
Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods)
Amaretto (1-2 tablespoons)
Almond extract (1 teaspoon)

Truffle coatings

Cocoa powder
Finely chopped walnuts
Finely chopped almonds


1 In a small, heavy saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes).

If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe.

2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache.)

3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.

4 Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.

Makes 30-40 chocolate truffles.

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