chocolate truffle recipe

These homemade chocolates are filled with boozy flavours such as Pisco sour, espresso martini and Cosmopolitan – an irresistible homemade gift

Cocktail truffle selection

white chocolate

green gel food colouring (optional)

mini meringue

dark chocolate

espresso-flavoured dark chocolate

butter

icing sugar

tsp Pisco

Angostura bitters

lime

tbsp double cream

vodka

tsp Kahlúa

cranberries

tbsp orange liqueur

tsp cranberry jelly

gold food colouring brush pen

coffee beans

chocolate

piping bags

presentation box

tissue paper

Start by placing half the white chocolate in a heatproof bowl over a pan of simmering water. Once melted, take the bowl off the heat and add the rest of the white chocolate and the food colouring, if using (just use a tiny amount as the gel colours are quite strong). Stir occasionally to allow the chocolate to melt in the residual heat. Sprinkle a pinch of meringue into 10 of the holes of your chocolate mould. Once the chocolate has melted, use half to coat the insides of the holes where you have sprinkled meringue. Use the end of a teaspoon to spread the chocolate up the sides of the moulds so that the the inside is coated. Leave to set for 45 mins-1 hr.

Meanwhile, melt the other chocolates in separate bowls using the same method, then use each to coat a further 10 holes of the mould. Keep back half of each chocolate mixture, as you will need this to seal the truffles.

While the chocolate sets, make the fillings. For the Pisco sour filling, beat the softened butter together with the icing sugar until pale and smooth. Add the Pisco, Angostura Bitters and lime zest and stir well. Transfer to a piping bag and store in a cool place until needed.

To make the espresso martini filling, melt the dark chocolate and butter in a bowl set over a pan of simmering water (or in the microwave). Remove from the heat and mix in the double cream, vodka and Kahlúa. Leave to cool for 5 mins. Transfer to a piping bag and store in a cool place until needed.

For the Cosmopolitan filling, Put the dried cranberries in a bowl with the orange liqueur and leave to soak for 15 mins. Beat the butter with the icing sugar, then stir in the cranberries and liqueur, bit by bit. Mix in the lime zest and cranberry jelly. Transfer to a piping bag and store in a cool place until needed.

Once all the chocolate has set in the moulds, pipe the Pisco sour filling into the green/white chocolate shells, the espresso martini filling into the espresso chocolate shells (saving a bit for sticking the beans on later) and the Cosmopolitan filling into the dark chocolate shells. Leave 2mm of space at the top of each one.

Bring the pan(s) of water back to simmering, then set the reserved bowls of chocolate over to melt them again if they have set. Use this remaining chocolate to fill up the moulds and seal in the filling. Try to fill the moulds level or just under – if they go over, they won’t sit flat when the chocolates are turned out.

Leave your truffles somewhere cool to set completely for at least 2 hrs (ideally overnight). If you put them in the fridge they will set more quickly, but they will lose their shine.

Once set completely, pop the chocolates out of the moulds carefully. Add a brush stroke of gold to the Cosmopolitan truffles using your brush pen. Stick a chocolate- coated coffee bean on each of the espresso martini truffles using a bit of the filling. Arrange in a box lined with baking parchment and tissue paper. Will keep in a cool place for up to 1 week.

Smooth, creamy, and rich, these homemade Chocolate Truffles are so addictive. You won&#039;t be able to stop at eating just one!

Chocolate Truffles

heavy cream

vanilla

Cocoa powder, chopped toasted nuts, sprinkles

Finely chop the chocolate and place it in a large heat-proof bowl. Add the cream.

Fill a small pot with 2 inches of water and bring to a boil over high heat. Reduce the heat to low.

Place the bowl on top of the pot making sure the bowl isn’t touching the water. Stir frequently until the chocolate is melted and the mixture is smooth, fully combined, and glossy. Remove from the pot and stir in the vanilla. Pour the ganache into a loaf or small baking pan.

Chill for about 1 hour or until the ganache is firm to the touch but your finger can press into it without much force. (It should feel like playdough.)

Line a plate or small baking sheet with wax or parchment paper.

Scoop the chilled ganache into 1 to 2 teaspoon-sized portions. Roll between your palms to create a ball and place on the paper. (If your hands are naturally warm, it may help to wear nitrile or latex gloves when shaping the ganache.) Roll each ball into the coating of your choice and return to the fridge to chill until firm, at least 30 minutes. Truffles can be stored in an airtight container in the fridge for up to 2 months.

https://www.youtube.com/watch?v=BXb2kvKPgNw

This easy no bake recipe makes the most scrumptious chocolate truffle! They come together in a snap, are beyond addictive and yes they’re brimming with brandy! 

Full Recipe: https://preppykitchen.com/brandied-chocolate-truffles/


Do you ever just want a bite or two of something sweet and or chocolatey, to satisfy a craving? I don’t always have a slice of cake at the ready — shocking considering how much I bake — so I decided to whip up some truffles. Since the weather is cooling down a bit, I used a drop (1/4 cup) of brandy helps to warm things up.  I finished them off with a quick roll in the toasted coconut, pecan, and cocoa powder. Soooo GOOD! Does anyone else remember those little chocolates in the shape of liquor bottles? Not sure if I should have had those as a kid, but I guess the 80’s were a different time  Enjoy this adult version of that.

I do think these truffles would be a PERFECT Valentine's Day treat in case you're wondering what to make.

Yes you can totally omit the alchohol if desired! To add some interest feel free to mix in toasted nuts, some coffee or candied cherries to make this recipe your own.

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