Chocolate Truffle Recipes

Chocolate Truffles

1-2/3 cups heavy cream
2 sticks unsalted butter
16 oz. semisweet chocolate, cut into small pieces
1 teaspoon vanilla
Cocoa

Makes about 3 dozen.

Bring cream and butter to a boil in medium saucepan. Remove from heat and add chocolate. Allow to sit for 5 minutes.

Stir until smooth. Add vanilla. Let cool in refrigerator, and stir with whisk every 15 minutes or so until very thick. Chill until firm.

Using melon baller or small spoon, scoop out tablespoon sized portions, and place on sheet sprinkled with cocoa. Place in refrigerator to harden.

Using palms of hands, gently and quickly roll each portion of chocolate into a ball. Chill again to harden.

Roll each truffle in powdered cocoa, finely chopped nuts, or dip into melted chocolate. Store in airtight container in refrigerator.

Dark Chocolate Truffle Recipe

8 oz. semisweet chocolate, chopped into 1/4-inch pieces
4 oz. unsweetened chocolate, chopped into 1/4-inch pieces
2/3 cup heavy cream
2 tbsp. unsweetened cocoa, sifted
2 tbsp. confectioner’s sugar, sifted

Place semisweet chocolate and unsweetened chocolate in a 4-quart bowl.
Heat the heavy cream in a 1-1/2 quart saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate.

Allow to stand for 5 minutes, then stir until smooth (now you have ganache).
Refrigerate the ganache for 1 hour until firm but not hard.

Line a baking sheet with parchment paper. Using a tablespoon of ganache for each truffle (approximately 3/4 ounce), make 24 truffles, evenly spaced onto the parchment-lined baking sheet.

Refrigerate the ganache portions for 15 minutes. When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds.

Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioner’s sugar until completely covered.

Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.



Mocha Chocolate Truffle Recipe

2 packages (12 oz each) semisweet chocolate chips
8 oz. cream cheese, softened
3 tbsp. instant coffee granules
2 teaspoons water
1 lb. good dark chocolate confectionery coating
white confectionery coating, optional

Makes about 5-1/2 dozen.

In a microwave-safe bowl or double boiler, melt chocolate chips.

Add cream cheese, coffee, and water; mix well.

Chill until firm enough to shape.

Shape into 1-inch balls and place on a waxed paper-lined cookie sheet. Chill for 1 to 2 hours or until firm.

Melt chocolate coating in microwave-safe bowl or double boiler. Dip balls and place on waxed paper to harden.

If desired, melt white coating and drizzle over truffles.

Marshmallow Chocolate Truffle Recipe

10 oz. marshmallows
12 oz. semisweet chocolate chips
Coconut, toasted
Decorative candies

Arrange marshmallows on cookie sheet or jelly roll pan; freeze 15 minutes.
Microwave chocolate chips on high for 2-1/2 minutes or until smooth, stirring every minute.

Using skewer or fondue fork, dip each frozen marshmallow into melted chocolate until marshmallow is completely coated. Roll in coconut or decorative candies.

Use another fork or metal spatula to place marshmallow on waxed paper lined cookie sheet or jelly roll pan.

Chill or keep in cool dry place.

Try these easy chocolate truffle recipes or click here for white chocolate truffle recipes.