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Flavoured Chocolate Truffles

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These little truffles don’t last long in my house. They’re great fun to make with or for friends. I always like to do a few different flavour combinations, and since I’m making them, I get to pick my favourites! Packaged up with a ribbon, they also make a great gift.

White Chocolate Truffles

  • Makes

    40

  • Total Time

    3 hours, 40 minutes-5 hours

Ingredients

  • 24 oz. white chocolate, finely chopped
  • 1 cup heavy cream
  • 1 oz. Bailey’s Irish Cream
  • 1 cup unsweetened shredded coconut, for garnish

Directions

  1. In a medium, heat-safe bowl, add the chocolate. In a separate, shallow bowl, spread the shredded coconut in an even layer. Set both bowls aside.
  2. In a saucepan over medium heat, combine the cream and the Bailey’s and heat until the mixture just starts to boil. Remove from the heat and carefully pour the mixture over the chocolate. Stir together until smooth. Put the bowl into the refrigerator and chill for at least 5 hours.
  3. Remove the chilled chocolate mix from the refrigerator and let sit at room temperature for about 10 minutes. Using 2 teaspoons or a melon baller, scoop small balls of chocolate. Roll between your hands to form into uniform balls about 1-inch in diameter and roll each ball in the shredded coconut until completely coated. Store in the refrigerator in an airtight container.

Cinnamon and Cardamom Truffles

  • Makes

    40

  • Total Time

    3 hours, 40 minutes-5 hours

Ingredients

  • 14 oz. good quality dark chocolate, finely chopped
  • 1/2 cup confectioner’s sugar
  • 2 tbsp cinnamon
  • 1 1/4 cups heavy cream
  • 1 tbsp unsalted butter
  • 1 cinnamon stick
  • 2-3 cardamom pods, crushed
  • pinch of salt

Directions

  1. In a medium, heat-safe bowl, add the chocolate. In a separate, shallow bowl, mix together the sugar and cinnamon and spread in an even layer. Set both bowls aside.
  2. In a saucepan over low heat, combine the cream, butter, cinnamon stick and cardamom pods. Bring to a boil and then turn down the heat to low and leave for 15 minutes. Turn off the heat and strain the cream through a sieve, discarding the cinnamon stick and cardamom. Carefully pour the strained cream over the chocolate. Add the salt and stir together until smooth. Put the bowl into the refrigerator and chill for at least 3-4 hours.
  3. Remove the chilled chocolate mix from the refrigerator and let sit for about 10 minutes. Using 2 teaspoons or a melon baller, shape the mixture into balls approximately 1-inch in diameter. Roll each ball in the cinnamon-sugar mixture until completely coated. Store in the refrigerator in an airtight container.

Coffee Chocolate Truffles

  • Makes

    40

  • Total Time

    3 hours, 40 minutes-5 hours

Ingredients

  • 14 oz. good quality dark chocolate, finely chopped
  • 1/3 cup plus 1 tbsp instant coffee, finely ground
  • 1/3 cup cocoa powder
  • 1 1/4 cup heavy cream
  • 1 tbsp unsalted butter
  • pinch of salt

Directions

  1. In a medium, heat-safe bowl, add the chocolate. In a separate, shallow bowl, mix together 1/3 cup of the finely ground instant coffee and the cocoa powder and spread in an even layer. Set both bowls aside.
  2. In a saucepan over medium heat, combine the cream, butter and the remaining 1 tablespoon instant coffee and heat until the mixture just starts to boil. Remove from the heat and carefully pour the mixture over the chocolate. Add the salt and stir together until smooth. Put the bowl into the refrigerator and chill for at least 3-4 hours.
  3. Remove the chilled chocolate mix from the refrigerator and let sit for about 10 minutes. Using 2 teaspoons or a melon baller, shape the mixture into balls approximately 1-inch in diameter. Roll each ball in the coffee and cocoa mixture until completely coated. Store in the refrigerator in an airtight container.

Peanut Butter Truffles

  • Makes

    40

  • Total Time

    3 hours, 40 minutes-5 hours

Ingredients

  • 14 oz. good quality dark chocolate, finely chopped
  • 1/2 cup salted peanuts, finely chopped
  • 1 1/4 cup heavy cream
  • 1 tbsp unsalted butter
  • pinch of salt
  • 1/3 cup smooth peanut butter

Directions

  1. In a medium, heat-safe bowl, add the chocolate. In a separate, shallow bowl, spread the chopped salted peanuts in an even layer. Set both bowls aside.
  2. In a saucepan over medium heat, combine the cream and butter and heat until the mixture just starts to boil. Remove from the heat and carefully pour the mixture over the chocolate. Add the salt and stir together until smooth. Add the peanut butter and stir until evenly incorporated. Put the bowl into the refrigerator and chill for at least 3-4 hours.
  3. Remove the chilled chocolate mix from the fridge and let sit for about 10 minutes. Using 2 teaspoons or a melon baller, shape the mixture into small balls approximately 1-inch in diameter. Roll each ball in the chopped peanuts until completely coated. Store in the refrigerator in an airtight container.
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