Chocolate Truffle Recipes

Enjoy these 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.

Peanut Butter and Chocolate Truffle Recipe

1 cup peanut butter chips
3/4 cup butter
1/2 cup cocoa
1 can (14 oz) sweetened condensed milk
1 tbsp. vanilla

Coatings: crushed graham cracker crumbs, confectioner’s sugar, or crushed nuts

Makes about 3 dozen truffles

In a heavy saucepan, over low heat, melt chips with butter. Stir in cocoa until smooth.

Add condensed milk and vanilla. Cook and stir until thickened and well blended, about 4 minutes. Remove from heat.

Chill until firm enough to handle.

Shape into 1-inch balls. Roll in desired coating.

Chill until firm. Store, covered in refrigerator.

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.

Pumpkin Chocolate Truffle Recipe

2-1/2 cups vanilla wafers, crushed
1 cup almonds, toasted and ground
1/2 cup powdered sugar, sifted
2 teaspoons cinnamon
6 oz. semisweet chocolate chips
1/2 cup canned pumpkin
1/3 cup coffee liqueur
1/4 cup powdered sugar, sifted

*Note: You can substitute apple juice for the coffee liqueur if desired.

In medium bowl, combine vanilla wafer crumbs, ground almonds, 1/2 cup powdered sugar, and cinnamon.

Blend in chocolate, pumpkin, and coffee liqueur.

Form into 1-inch balls. Chill.

Dust with remaining powdered sugar just before serving.

Baileys Irish Cream Chocolate Truffle Recipe

12 oz. semisweet chocolate morsels
1/4 cup heavy cream
1 tbsp. sweet butter
2 egg yolks
1/4 cup Baileys Irish Cream

Melt chocolate, Baileys, and heavy cream together over very low heat.

Whisk in yolks, one at a time; mixture will thicken. Whisk in butter.

Refrigerate overnight, or until firm.

With spoon make small balls. Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.

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.

More easy chocolate truffle recipes.

White chocolate truffle recipes.