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Basic Chocolate Truffles (plus 4 variations)

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“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.”
READY IN:
15mins
YIELD:
30-40 truffles
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. KAHLUA TRUFFLES add 3 tbsp (45 mL) Kahlúa to truffle mixture after it has melted.
  5. RUM TRUFFLES add 3 tbsp (45 mL) rum to truffle mixture after it has melted.
  6. 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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