Easy Delicious Chocolate Truffles are an awesome dessert to make that is perfect for holidays or Valentine’s Day. It requires just few ingredients and the flavors can be adjusted according to your preferences. The truffles also make a great gift for the chocolate lovers.
Easy Delicious Chocolate Truffles
I like to make these chocolate truffles around Christmas time because they are a great gift for the holidays. Everyone loves them and can be easily made in advance and frozen.
However, the chocolates are perfect for Valentine’s Day too, or any celebration that requires a chocolate dessert.
If you never made chocolate truffles before or you have no idea how they are made, you are here for a pleasant surprise. There is nothing easier than making delicious, decadent truffles.
The base for them is a chocolate ganache.
What is chocolate ganache?
Ganache is normally made by heating equal parts (by weight) of heavy cream and chopped chocolate, warming the cream first and pouring it over the chocolate second.
The mixture is stirred or blended until smooth, then cooled. Sometimes flavors are added.
Based on the chocolate that is going to be used, the purpose of the ganache and the temperature at which it will be served, the ration of heavy cream to chocolate might be different.
Chocolate ganache can be used in many ways, from glazing a cake, filling a torte, making a sauce for a dessert or making chocolate truffles.
What is a chocolate Truffle:
A chocolate truffle is a type of chocolate confectionery made with chocolate and heavy cream(ganache), sometimes butter or coconut oil, then rolled in cocoa powder, nuts or chocolate sprinkles. A more sophisticated truffle is also coated in tempered chocolate.
After the ganache is prepared and chilled, small pieces are rolled into a ball and tossed in cocoa powder. This is how it is traditionally done in Europe.
Sometimes, the truffles are coated in tempered chocolate and then tossed in cocoa powder, like the ones you find in the fancy patisseries.
What you can use to coat the truffles besides cocoa powder:
I personally like:
– crushed cocoa nibs
– crushed pistachios or other nuts
– crushed peppermint candy sticks
– chocolate sprinkles etc.
Once in a while, I use different liquors in the mixture, just to flavor the ganache. I like coffee, orange, cherry liquors, rum or simple brandy, depends on how “boozy” I want to make them or what kind of flavor I want to use.
The desserts made with a little bit of alcohol seem to be more like a dessert for adults and not so much for young children, anyway.
The secret to a great truffle is to use quality ingredients. I like to use dark chocolate with more than 66% cocoa solids, preferably European chocolate.
I place them in candy cups and then in cute metal boxes and gift them to friends and family. The recipe makes a generous amount of 80 truffles approximately, so it works perfect as Christmas gifts.
If you keep them refrigerated in an airtight container, they last about a week. These easy, delicious chocolate truffles are an elegant rich treat that everyone will love!
Interested in also making some Rum balls? Here is a recipe.
Suggestions for other chocolate desserts:
Or maybe you want to join The Bossy Kitchen community group where you can share your creations made from this blog or from other sources. Everyone is welcome to join!
- 1 3/4 cups heavy cream
- 4 tablespoons granulated sugar
- 18 ounces chocolate finely chopped, bittersweet, with over 66% cocoa solids
- 6 tablespoons unsalted butter cut into cubes and at room temperature
Suggestions for covering the truffles with
- Chocolate sprinkles
- Cocoa powder
- Ground nuts(your favorite-could be walnuts, pistachios, peanuts, hazelnuts etc)
- Ground peppermint sticks
- Cocoa nibs
- Place the heavy cream and sugar in a saucepan and bring to a boil.
- Gradually add the heavy cream to the chopped chocolate, mixing continuously to form an emulsion.
- Add the butter and continue to mix until fully incorporated.
- If you are adding any kind of liquor to your ganache, add it now and mix well.
- Place the ganache in the refrigerator for about an hour to firm up, then use it.
- With a teaspoon, take dollops of the ganache and roll them quickly inside your palms to form balls.
- Note: (I formed the ganache into 0.3oz each piece, using a kitchen scale).
- Place the chocolate truffles on parchment paper and refrigerate them for 2-3 hours.
- Prepare small trays with ground nuts, cocoa powder and anything else you wish to cover the truffles with.
- Roll truffles in the trays to fully coat. Place them in chocolate paper cups. Keep them refrigerated.
- The truffles also make a great gift for the holidays.
Amount Per Serving:Calories: 130Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 15mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 2g