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.
Let 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.
Note: The following chocolate truffle recipes use raw eggs, which carry a risk of food-borne illness. Pregnant or nursing women, young children, or anyone with an immune deficiency should not eat foods made with raw eggs.
Hazelnut or Almond Chocolate Truffle Recipe
2/3 cup finely ground toasted almonds or hazelnuts 7 tbsp. melted butter 3 oz. bittersweet chocolate 3 oz. milk chocolate 1 tbsp. Amaretto (for almond) or 1 tbsp. Frangelico (for hazelnut) 4 egg yolks 2/3 cup confectioner's sugar 1/2 teaspoon vanilla extract 1-1/2 teaspoons almond extract
Makes about 30 truffles.
Chop toasted nuts in a blender or food processor until finely chopped. Slowly drizzle in 3 tablespoons of melted butter and process till well mixed. Set aside.
Heat remaining 4 tablespoons of butter in a small saucepan until hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually. Add extracts and liquor and continue to beat until thick. With mixer on slow to medium speed, gradually beat in the nut mixture, then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed.
Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.
Place your choice of coating in a bowl. Some possible coatings are toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed cookies.
Scoop out a teaspoon of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl.
Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and place on a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
Grand Marnier Chocolate Truffle Recipe
4 tbsp. melted butter 4 oz. bittersweet chocolate, broken into small pieces 4 oz. milk chocolate, broken into small pieces 4 tbsp. Grand Marnier 4 egg yolks 1-1/4 cups confectioner's sugar 2 teaspoons orange extract
Makes about 30 truffles.
Heat butter in a small saucepan until hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually. Add extract and liquor and continue to beat until thick.
With mixer on slow to medium speed, gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.
Place your choice of coating in a bowl. Some possible coatings are toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl.
Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and place on a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
Cognac Chocolate Truffle Recipe
3 1-oz. squares of unsweetened chocolate 1-1/4 cups confectioners' sugar 1/3 cup butter 3 egg yolks 1 teaspoon vanilla or 2 tbsp. of cognac
Makes about 50 truffles.
Melt chocolate.
Combine sugar and butter in bowl. Cream together. Add egg yolks, 1 at a time. Stir in melted chocolate and flavoring.
Chill mixture.
Break off pieces and form into balls. Roll in coating. Air dry 1 hour. Store in air-tight container in very cool place.
Suggested coatings: ground almonds or other nuts, cocoa, more melted chocolate, confectioners' sugar, coconut, or chocolate.
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.
5 oz. white chocolate 8 oz. cream cheese at room temperature 4 cups confectioner's sugar 1 teaspoon grated fresh ginger root 18 medium fresh strawberries 1/4 cup finely minced crystallized ginger 1/2 cup toasted coconut 1/2 cup finely chopped pistachio nuts
Makes about 18 truffles
Melt white chocolate in the top of a double boiler; let cool.
Beat together the cream cheese, sugar, and ginger root until smooth. Add melted white chocolate and mix well.
Chill for at least 1 hour or until easy to handle.
Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit. Pat strawberry dry. Put a little crystallized ginger into each strawberry.
Shape the chocolate cream cheese mixture around the strawberry.
Coat one end of the truffle in the toasted coconut, the other in the pistachio nuts.
Place truffles in candy cups and chill until serving time.
1/2 lb white chocolate, cut into small pieces 1/2 cup packed, fresh mint leaves (green or white) 1/4 cup heavy cream 2 tbsp. creme de menthe 6 tbsp. unsalted butter, cut into small pieces
Makes 45 to 50 small truffles.
To make the truffles:
Melt the chocolate in a large heatproof bowl set over gently simmering water. When chocolate is almost melted, turn off the heat and let stand until completely melted, stirring occasionally.
In a small saucepan, steep mint leaves in the cream and creme de menthe until liquid is very flavorful (amount of time depends upon the strength of the mint leaves). Bring just to a simmer, then strain, pressing down on the mint leaves to give as much flavor as possible.
Whisk mint into the melted chocolate.
Place the pieces of butter around the warm mixture and let the butter melt. When melted, stir to mix well.
Pour mixture into a shallow pan, giving you a 1-inch thick layer of chocolate.
Cool completely and then refrigerate or freeze until very firm.
To form the truffles:
Have a small bowl of very hot water ready and replace the water as it cools down.
Line a baking tray with parchment paper.
Remove truffle base from the refrigerator or freezer.
Dip the melon baller into the hot water, shaking to remove any excess water. Scoop out a truffle, tapping the melon baller on a firm surface to release the truffle.
Quickly roll the truffle between the palms of your hands and place on the prepared baking tray. You will have to wash your hands in cold water often to prevent the chocolate from sticking to your hands.
Repeat until all the balls have been scooped and rolled. If the truffle base begins to soften too much, refrigerate or freeze until firm and then continue to scoop out the truffles.
