chocolate truffles

Sweet, rich, and nutty chocolate hazelnut crunch truffles with Nutella.

Chocolate Hazelnut Crunch Truffles

(450 grams) semi-sweet

(120 milliliters) heavy cream

(100 grams) Nutella

Tablespoons (30 grams) unsalted butter, softened to room temperature

(90 grams) toasted and finely chopped hazelnuts, divided*

Place 8 ounces of semi-sweet chocolate in a large heatproof bowl. Microwave in four fifteen second increments, stirring after each, for a total of 60 seconds. Stir until almost completely melted. Set aside.

Pour cream into a small saucepan over medium heat. Whisking occasionally, heat until it just begins to boil. Remove from the heat, then slowly pour over the chocolate. Gently begin stirring with a wooden spoon in one direction. Do not forcefully stir, always be gentle! Once the chocolate and cream are smooth, stir in the Nutella and butter until combined and smooth, then stir in 1/2 cup of the hazelnuts. Cover with plastic wrap pressed on the top of the mixture then allow to sit at room temperature for 15-30 minutes. Then place in the refrigerator until it reaches &#8220;scoopable&#8221; consistency, about 4 hours.

Line a lage baking sheet with parchment paper or a silicone baking mat. Set aside.

Remove mixture from the refrigerator. Measure 1 teaspoon, roll mixture in your hands into a ball as best as you can, then place on the baking sheet. The mixture will be a little sticky. Coat your palms with a little cocoa powder, which I find helps you handle the mixture. Repeat rolling the rest of the mixture. (A rolling tip: If you can&#8217;t roll into perfect balls, do the best you can and place on the baking sheet. The air will help &#8220;dry out&#8221; the truffles. After 15 minutes, you&#8217;ll be able to roll them into neater balls.)

Coat in chocolate

You can melt the remaining 8 ounces of chocolate in a double boiler or the microwave. (Alternatively, you can temper the chocolate.) If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping. Melt in 15 second increments in the microwave, stirring after each increment until completely melted and smooth.

Dip each truffle completely into the chocolate using the spiral dipping tool or a fork. When lifting the ball out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Place balls back onto the baking sheet after you dip each one. Drizzle with any leftover chocolate. Sprinkle with remaining hazelnuts. Refrigerate for 30 minutes or until chocolate has completely set before serving.

I made what I call a truffle cookie bar. Where I took pie crust and put it on a large baking pan then sprinkled cinnamon sugar over it and baked it when it came out I poured a dubble recipe of truffle batter over it then sprinkled finely chopped hazelnuts on it covered it and put it in the freezer.

I must give 5 star for this delicious chocolate truffle recipe. Thank you for sharing.

Srikanth from India
Chocolate Mantra

These rich homemade Chocolate Truffles are a chocolate lovers dream! Only 4 ingredients to make, a super simple prep, and they have a luxurious melt-in-your-mouth texture and a perfectly decadent flavor.

Chocolate Truffles

+ 1 Tbsp heavy cream

tsp vanilla extract

Cocoa powder ((Dutch

coconut

Sprinkles (or coarse/raw sugar)

chocolate ((shaved

Chopped nuts ((walnuts, pecans, almonds, pistachios, hazelnuts, macadamia nuts, almonds, peanuts))

Freeze dried berries, (pulverized in food processor)

Place chopped chocolate in a medium heat proof mixing bowl.

Heat cream in a small saucepan over medium-high heat. Bring just to a simmer.

Pour hot cream over chocolate in bowl. Let rest 5 minutes.

Add vanilla and stir mixture until chocolate is melted (see note**).

Chill mixture in fridge 2 - 3 hours until it has firmed up and is easier to work with.

Scoop mixture out 1 Tbsp at a time (I like to use a 1 Tbsp cookie scoop) and transfer to a 13 by 9-inch baking dish lined with parchment paper.

Roll portions into balls (preferably wear food safe gloves for less sticking).

Place coating of choice in a small bowl then roll truffles through to cover. Return to parchment in pan.

Keep truffles stored in refrigerator up to 2 weeks (or earlier if cream happens to expire before then). For even softer truffles you can let rest at room temperature about 20 minutes before serving.

Vegan, gluten-free dark chocolate truffles made with just 2 ingredients and simple methods! So easy, creamy, delectable, and sinfully rich.

2-Ingredient Dark Chocolate Truffles

Tbsp light (or full-fat) canned coconut milk ((well shaken))

tsp vanilla extract ((optional))

unsweetened cocoa or cacao powder, or finely ground hazelnuts ((optional //

Place finely chopped chocolate in a medium-sized mixing bowl. The finer the chocolate is chopped, the easier it will melt and the quicker the truffle-making process will go.

In a separate small mixing bowl, add coconut milk and microwave until very warm but not boiling - about 25 seconds (alternatively, heat in a small saucepan over medium heat until just starting to simmer).

Immediately add coconut milk to chocolate and loosely cover with a cooking lid or towel to trap the heat in. Do not touch for 5 minutes. Then lift cover and use a mixing spoon to gently stir, trying not to incorporate air. Continue stirring until completely melted, creamy, and smooth.

NOTE: If, for some reason, you have unmelted pieces left, you can microwave the mixture in 10-second increments until completely smooth (just be careful not to overcook or it can affect the integrity of the chocolate).

Add vanilla at this time and stir (optional).

Set the mixture in the refrigerator to chill uncovered for 2-3 hours, or until almost completely solid. A good test is dipping a knife into the middle of the bowl to see if any chocolate sticks. If it comes out mostly clean, it’s ready to scoop. If there’s still wet chocolate in the center, continue refrigerating.

Once chilled and firm, prepare a small dish of cocoa or cacao powder for rolling (optional).

Use a Tablespoon-sized scoop (such as this one from Amazon) or a Tablespoon to scoop out small balls (see photo), then use your hands to gently but quickly roll/form the chocolate into balls.

Toss in cocoa or cacao powder to coat and shake off excess (or leave bare), then set on a parchment-lined serving dish. Continue until all chocolate is scooped. There should be about 16 truffles (amount as original recipe is written // adjust if altering batch size), depending on the size of your scoop.

If any of the chocolate near the center of the bowl was too soft to form, refrigerate that portion for a bit longer before proceeding.

Enjoy truffles immediately, or refrigerate for 1-2 hours or overnight. This allows them to set and firm up.

Store truffles covered in the refrigerator for best freshness. To serve, let come to room temperature for 10-15 minutes before serving for optimum creaminess.

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.

Recipe for homemade brigadeiros, a traditional Brazilian chocolate truffle made with cocoa powder and condensed milk rolled in chocolate sprinkles. Also includes some variations, and how to make homemade condensed milk or vegan condensed milk.

Traditional Brazilian Brigadeiros + variations

condensed milk (14 oz)

chocolate powder

Chocolate sprinkles

hot water

powdered milk

sugar (you can add more or less to taste,

unsalted butter

teaspon of vainilla extract (optional)

soy powered milk instead of cow milk (and vegan margarine instead of butter.)

In a small pot, put the condensed milk, the cocoa powder (if you want, you can sift it) and the butter.

Cook it over slow heat always mixing with a wooden spoon or spatula, until it sticks out of the pot bottom. This is important: when you tilt the pot a little bit, you'll notice that the brigadeiro “slides”, sticking out of the bottom.

Turn the heat off and pour it over a platter lightly greased with butter.

Let it cool down. Then, grease your hands with butter and mold the brigadeiro in little balls, taking small portions of  the chocolate mix with the help of a small spoon. Cover it with chocolate sprinkles and then put it in little paper molds or on a platter lined with wax paper.

For the traditional brigadeiros:

Put all ingredients in a blender (put the hot water first, carefully) and blend it for at least 2 minutes, being careful not to burn yourself.

You can add a teaspoon of vanilla extract if you want.

Store it in a container with a lid and leave it in the fridge until it thickens a little bit.

It can be used to prepare all recipes that call for condensed milk, including “pudim” (a type of flan).

Instructions for the homemade condensed milk:

Follow the same instructions above, but use soy milk instead of cow milk, and use a vegan margarine instead of butter.

Soy condensed milk (vegan variation):

If you want to prepare a “coconut brigadeiro”, which we call “beijinho”, use dried coconut flakes instead of chocolate/cocoa powder. Instead of covering the little balls in chocolate sprinkles, use coconut flakes (dried).

If you want to prepare “cashew bigadeiro” (cajuzinho), use peanut or cashwew powder instead of chocolate. Use it also to cover the little balls (you can also mold the candy as little “cajus”, a typical Brazilian fruit).

There are many other variations using the same base, for example, “surpresa de uva” (grape surprise), or a strawberry variation (use strawberry Nesquik instead of chocolate and red granulated sugar instead of traditional sugar).

Variations:

Indulgent, melt-in-your-mouth Chocolate Truffles don't just come from a box or the candy shop—they're even better when they come from your own kitchen! Making Chocolate Truffles is an affordable way to make a personalized, gift-worthy treat. And once you master this simple Chocolate Truffles recipe, you'll always have a great solution for party-ready sweets. Set these little beauties out at a gathering, and watch them fly off the platter!

heavy whipping cream

semisweet chocolate chips

shortening

nuts

Line cookie sheet with foil. In 2-quart saucepan, melt baking chocolate over low heat, stirring constantly; stir in butter until melted and smooth. Remove from heat; stir in whipping cream. Pour mixture into small bowl. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape. 

Drop mixture by rounded measuring teaspoonfuls onto lined cookie sheet. Return to refrigerator 5 to 10 minutes or until firm enough to shape. Shape into balls. Freeze uncovered 30 minutes.

In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Using 2 forks, dip and roll chocolate balls, one at a time, into melted chocolate; tap off excess chocolate. Place on lined cookie sheet. Immediately sprinkle with nuts. If chocolate has cooled too much, reheat. Repeat with remaining chocolate balls. 

Refrigerate truffles about 10 minutes or until chocolate is set. Store in covered container in refrigerator. Remove from refrigerator about 10 minutes before serving. 

Chocolate Truffles are a must make recipe for any chocolate lover. This Easy Chocolate Truffle Recipe is made with only 5 ingredients and has a unique and amazing flavor. If you've wondered how to make chocolate truffles, this recipe is for you. Softer than fudge, bite-sized, and utterly perfect; this is a chocolate dessert recipe you simply can't miss.&nbsp;

Chocolate Truffles Recipe

bittersweet chocolate ((good quality))

semisweet chocolate ((good quality))

heavy cream

vanilla extract

tbsp Orange Liqueur (Grand Marnier) (OPTIONAL *See Note)

sprinkles, chocolate, powdered sugar, cocoa or nuts to roll the truffles

Chop the chocolate roughly and place in a heat safe bowl.

Heat the cream in a small saucepan over medium high heat just until it begins to come to a boil.

Remove cream from heat.

Pour the cream through a fine-meshed sieve into the bowl with chocolate.

Whisk the cream and chocolate together until the chocolate is completely melted and smooth.

Add the liqueur (if using) and vanilla. Continue Stirring.

Place in the fridge for 1 hour to stiffen.

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper.

Roll each ball of chocolate in your hands to roughly make a round ball.

Roll in powdered sugar, or whatever toppings you choose (sprinkles, chocolate, nuts, etc)

These will keep in the fridge for two weeks, but are best served at room temperature.

Enjoy!

https://embed.mediavine.com/videos/imNZhI82B

Chocolate Truffles are a must make recipe for any chocolate lover. This Easy Chocolate Truffles Recipe is made with only 5 ingredients and has a unique and amazing flavor. If you’ve wondered how to make chocolate truffles, this recipe is for you. Softer than fudge, bite-sized, and utterly perfect, you simply can’t miss these homemade truffles.

Fudgy chocolate filling is amped up with a hint of peanut butter and a shot of whiskey then enrobed in a snappy chocolate coating. Every bite is heaven!

Chocolate Peanut Butter Whiskey Truffles

(227 grams) semisweet baking chocolate, (finely chopped)

(28 grams) unsalted butter, (cubed)

(135 grams) creamy peanut butter

whiskey

(283 grams) tempered chocolate*

peanuts, (for garnish, if desired)

Place the chocolate, butter, peanut butter, and cream in the heatproof bowl set over a saucepan of simmering water. Heat, stirring frequently, until the mixture is melted and smooth.

Remove from heat. Stir in the whiskey.

Refrigerate, uncovered, for 2 hours or overnight or until solid enough to be scoopable.

Use a small 2-teaspoon spring-loaded scoop to form mounds of chocolate onto a parchment lined baking sheet.

Roll the mounds into balls with the palms of your hands. If the mixture gets too warm and melts, return to fridge for 15 minutes before continuing to roll.

Return the truffles to the baking sheet and chill for another 30 minutes, or until firm.

Make the truffle filling:

Dip the balls in tempered chocolate. For smooth results, use a fork or chocolate dipping tool to completely plunge the ball in chocolate. Lift up and tap the hand holding the fork to allow the excess chocolate to drip back into the bowl. Use a toothpick to gently slide the dipped truffled onto a parchment lined baking sheet.

Sprinkle with chopped peanut before the chocolate sets, if desired. Repeat with remaining balls, wiping off your fork with a paper towel after every couple truffles. Let the truffles set completely before serving or storing.

The truffles can be made ahead of time and stored in an airtight container in the fridge for up to 2 weeks.

Coat in chocolate:

These Creamsicle Truffles are like the classic summer popsicle. Made of white chocolate, butter, cream, and orange flavoring, you won&#039;t be able to resist them!

Creamsicle Truffles

sugar

white chocolate chips ((Ghirardelli highly recommended))

orange

orange extract

orange food coloring

salt

Place powdered sugar in a large, shallow container (that has a lid) and set aside.

Place the white chocolate chips in a medium mixing bowl and set aside.

In a small saucepan, melt the butter with the orange zest. Stir in the heavy cream and scald (bring just before boiling) the mixture. Stir in the orange extract, food coloring, and a pinch of salt.

Pour the hot cream mixture through a fine-mesh sieve over the white chocolate chips (then discard the zest.) Stir until the mixture is completely combined and smooth.

Allow to cool slightly; then cover and refrigerate the mixture until firm enough to handle, 1-2 hours, stirring with a fork every 30 minutes.

Using a melon baller or small cookie scoop, scoop out heaping teaspoonfuls of the chocolate mixture and form into 1-inch round balls. (If mixture is very sticky, you can dust your hands with a little powdered sugar.)

Roll the balls in the powdered sugar to coat them well.

Refrigerate the truffles for at least 30 minutes (or freeze for 20) before enjoying.

Sweet, floral, and melt in your mouth delicious! These Honey Lavender White Chocolate Truffles are the perfect no-bake treat for summer.

Honey Lavender White Chocolate Truffles

lavender

Tablespoons honey

drop violet food coloring, (if desired)

drop royal blue food coloring, (if desired)

drop super red food coloring, (if desired)

white chocolate, (melted

Place

Place white chocolate pieces in a medium bowl. Set aside.

Combine

Combine cream and lavender in a small saucepan.

Heat

Heat over medium low heat until the cream starts to bubble around the edges.

Steep

Turn off heat and allow to steep for 5 minutes.

Strain

Melt

Melt chocolate mixture in the microwave in 15 second increments, stirring after each, or over a bain marie, until chocolate is melted and smooth.

Stir

Pour

Pour into a clean pan and cover with plastic wrap.

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