Chocolate Truffles Recipe:- As a result of the use of butter, these homemade chocolate truffles have an exceptionally creamy texture. When you have finished combining all four components, place the dough in the refrigerator to chill for a while before shaping it into balls. Make sure to follow the recipe for homemade truffles as well as the video lesson that is provided below.
Chocolate Truffles RecipeÂ
Making chocolate truffles at home couldn’t be simpler, and after seeing the video lesson that’s provided below, you’ll agree with me that we’re excited about this! They are able to be assembled more quickly than even homemade peanut butter eggs themselves. For the holidays, homemade truffles are the ideal treat because they are both quick and easy to prepare, and I am right here to help you make them. Get rid of those chocolates in boxes!
Ingredients
- two 4-ounce quality chocolate bars (226g), very finely chopped*
- 2/3 cup (160ml) heavy cream*
- optional: 1 Tablespoon (14g) unsalted butter, softened to room temperature
- optional:Â 1/2 teaspoon pure vanilla extract
- toppings:Â unsweetened cocoa powder, sprinkles, crushed nuts, melted or tempered chocolate
Instructions
- Put the chocolate in a bowl that can withstand strong heat. Put aside for later.
The heavy cream should be heated until it reaches a simmer. Both the hob and the microwave are viable options for heating it. - After adding the butter, if you are using it, to the chocolate, pour the heavy cream on top of it in a uniform layer. The warm cream and chocolate should be let to settle for a period of five minutes. When the chocolate has completely melted, add the vanilla essence and whisk the mixture until it dissolves.
- In order to prevent condensation, place a piece of plastic wrap directly on the surface, and then place it in the refrigerator for one to two hours. Advice: Pour the mixture into a flat, shallow dish, such as a square baking pan of 8 inches in diameter, so that it can set evenly and quickly.
-
- Scoop the set truffle mixture into 2 teaspoon-sized mounds. This small cookie scoop is the perfect size. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. This gets a little sticky, so see my tips above.
- Roll each into toppings, if desired. Truffles taste best at room temperature!
- Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.
Notes
- Freezing Instructions:Â For longer storage, freeze up to 3 months with or without toppings. Thaw in the refrigerator, then bring to room temperature, if desired, before enjoying.
- Make Ahead Instructions:Â Prepare the truffle mixture through step 3. The mixture must chill in the refrigerator for 1-2 hours or up to 3 days. If chilling for longer than 4ish hours, let the mixture sit on the counter for several minutes to soften into scoop-able consistency.
- Special Tools (affiliate links): Glass Mixing Bowl | Small Cookie Scoop | 8-inch Square Pan (optional but helpful when chilling the chocolate mixture)
- Chocolate: Use quality chocolate, the kind sold in 4 ounce bars in the baking aisle. Do not use chocolate chips. The higher quality chocolate you purchase, the better your truffles will taste. I love Baker’s or Ghirardelli brands. If you want to splurge, Scharffen Berger is exceptional! Semi-sweet or dark chocolate make a very intense chocolate truffle and milk chocolate yields a sweeter truffle. If using milk chocolate, reduce the cream to 1/2 cup as milk chocolate is much softer than dark chocolate. Do not use white chocolate in this recipe because it’s too thin. Here is a white chocolate truffles recipe to use instead. You can leave out the lime flavoring.
- Heavy Cream:Â Heavy cream or heavy whipping cream is the only liquid that will melt the chocolate into the proper truffle consistency. Do not use half-and-half or milk. The only non-dairy substitute is canned full-fat coconut milk (not the refrigerated kind). Shake it up and use in the recipe as you would heavy cream.
- Butter and Vanilla Extract:Â Both are optional, but butter makes truffles extra creamy and vanilla extract adds wonderful flavor.
- Flavors: Instead of vanilla extract, use 1/2 teaspoon or 1 teaspoon (depending how strong of a flavor you want) raspberry, coconut, orange, peppermint, or strawberry extract. Or leave out the extract and add 1-2 Tablespoons of your favorite liqueur. I also have hazelnut truffles and key lime truffles recipes too!
- Halved/Doubled:Â Recipe can easily be halved, but I do not recommend doubling. Instead, make 2 separate batches.
