Basic Chocolate Truffles (plus 4 variations)
"I like this recipe cause it's all there - very simple instructions, and lots of interesting variations once you master the basic recipe. Truffles are wonderful confections to make at home - not difficult at all. From Food and Wine magazine. Rolling time not included."
photo by Nori M
- Ready In:
- 15mins
- Ingredients:
- 5
- Yields:
-
30-40 truffles
ingredients
- 8 ounces bittersweet chocolate
- 1 ounce unsweetened chocolate
- 1⁄2 cup whipping cream
- 1⁄4 cup unsalted butter
- cocoa, for rolling
directions
- In a heavy pan on a low heat, melt chocolates, whipping cream and butter together, stirring occasionally; when melted, pour into a small bowl and cool mixture; refrigerate for 2 hours or until mixture hardens.
- Using a melon baller or a teaspoon, quickly form mixture into approximately ¾-inch rounds; refrigerate until cold; roll in cocoa or dip in chocolate; refrigerate for up to 2 weeks.
- Variations on a theme: ORANGE LIQUEUR TRUFFLES Add ¼ cup (50 mL) Grand Marnier, Cointreau or Triple Sec to truffle mixture after it has melted; stir in ¼ tsp (1 mL) grated orange rind to heighten orange flavour.
- KAHLUA TRUFFLES add 3 tbsp (45 mL) Kahlúa to truffle mixture after it has melted.
- RUM TRUFFLES add 3 tbsp (45 mL) rum to truffle mixture after it has melted.
- DARK CHOCOLATE COATED TRUFFLES Melt 8 oz (250 g) bittersweet chocolate in a heavy pot over low heat; remove from heat; place cold truffle on skewer or dipping fork, and swirl in chocolate to coat; place on wax or parchment paper to set.
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Reviews
-
The taste is just right! I left the mixture overnight in the fridge and had to leave it out for 10-15 mins for the mixture to be soften enough to make a ball (this could be because I used heavy whipping cream instead of just whipping cream). I made the Kahlua version and could hardly scent the Kahlua. I will try adding a bit more next time. -
I just finished making and wrapping up 50 of these scrumptious treats for my mom's 60th birthday party. They are soo easy to make. First I tried to coat them with chocolate by dipping them, but I didn't like how the chocolate pooled at the bottom of the cup. I put the cooled truffles on a cookie rack with wax paper underneath. Then I poured chocolate on top, refrigerated it and then removed them from the rack. I loved how they turned out. The finished product fit perfectly into the boxes I made. Feel free to email me if you want the pattern. -
The BEST truffles ever! I added liquor flavoring to some in a batch I made but personally I prefer the original recipe without any liquor flavoring (and I love liquor except not in these). If you decide to roll them in cocoa, do roll them in a cocoa and powdered sugar mixture like other reviewers have informed because this way the powdered coating isn't too bitter. -
Delicious, easy. But you definately need a melon baller. :) these melt at the slightest hint of body temperature,so you have to use a utensil. We rolled ours in colored sugar, and cocoa powder. -
When my husband and I were in college, we did not have a lot of money to buy gifts for family. We decided homemade gifts would be nice. Well years later we are in a better place, and our family still asks for these truffles! We do white chocolate w/ irish creme, milk & dark chocolate w/ kahula, & dark chocolate w/ grand marnier. We do different dipping every year what ever we feel. I don't use bitter chocolate, we prefer more sweetness which is why I use dark, milk, & white.
see 7 more reviews
Tweaks
-
The taste is just right! I left the mixture overnight in the fridge and had to leave it out for 10-15 mins for the mixture to be soften enough to make a ball (this could be because I used heavy whipping cream instead of just whipping cream). I made the Kahlua version and could hardly scent the Kahlua. I will try adding a bit more next time.
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
