Chocolate Truffle Recipe
Make your own Gourmet Chocolate Truffles
An easy chocolate truffle recipe. Chocolate truffles are bite-sized chocolate balls made with a creamy mix of butter, cream and dark chocolate (also called ganache).
Chocolate Truffles are rich and elegant especially when they have added flavourings such as liqueurs, nuts, coffee, spices or extract flavourings like vanilla or orange. Cocoa powder is the traditional dusting that goes on truffles but for a really gourmet treat they can be rolled in confectioners (powdered or icing) sugar, toasted and chopped nuts, shredded coconut, crushed mint crackle or drizzled with melted chocolate.
You can experiment with different flavours and come up with your own assortment of gourmet chocolate truffles.The rich, soft chocolateyness as the gourmet chocolate truffle melts on your tongue and between your teeth is just heavenly. Making chocolate truffles in not difficult and they are a decadant way to treat someone special for a birthday or "thank you".
The chocolate mix needs time to set in the fridge so take that into consideration when making your chocolate truffles.
Chocolate Truffle Recipe Ingrediets
Time: 3 hours plus overnight for setting
- 230g good quality dark chocolate (70% cocoa solids)
- 200ml heavy whipping cream
- 30ml (2 tbsp) unsalted butter- softened but not melted
- 30ml (2 tbsp) liqueur of your choice (eg: Cognac, brandy, Frangelico, Kahlua, Tia Maria etc)
- 200g (2 cups) cocoa powder
- Chop or break up the dark chocolate into very small pieces and place them in a saucepan. Set that aside.
- Heat half the cream in another small saucepan over medium heat until just boiling. Pour the hot cream over the dark chocolate pieces in the first saucepan.
- Add your chosen flavouring to the chocolate mix at this stage and leave to stand for 5 minutes so that the hot cream can melt the chocolate.
- While waiting for the chocolate to melt, whisk the remaining cream and soft butter together in a bowl until well combined.
- Stir the chocolate and cream mixture until smooth, making sure that all the chocolate is melted.
- Gently whisk the butter and cream mixture into the chocolate mixture.
- When the combined mixture is smooth, allow it to cool, cover with plastic wrap and refrigerate overnight. If the truffle mixture is still not firm enough to mould into balls the next day, refrigerate for longer.
- Next day, get your coatings ready (cocoa, coconut, chopped nuts or whatever you are using). Remove the truffle mixture from the refrigerator using your hands, a melon baller or a small spoon, gently mould the truffle mixture into round, bite-sized balls. They can be mishapen and don't have to be perfectly round. As soon as each ball is shaped, roll it in the cocoa powder or other coating until it is well covered.
- Place the truffles on a parchment-lined baking tray, cover and refrigerate until firm - about two hours.
Here's a handy tip: Chocolate truffles can be refrigerated for a couple of weeks or frozen for a couple of months. So if you making this chocolate truffle recipe then do a few extra and you'll always have some for that midnight chocolate craving or if you have unexpected guests. Bring to room temperature before serving.
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