truffles

Buttercream Truffles came out of the need to use up extra frosting. Now they are the perfect treat to make anytime!

Buttercream Truffles

unsalted butter, softened

tsp pure vanilla extract

sugar

milk

chocolate

Sprinkles,

In a large mixing bowl, beat butter, vanilla...

In a large mixing bowl, beat butter, vanilla and powdered sugar until smooth. Add in milk and beat an additional 2-3 minutes until fluffy. Cover and refrigerate for about an hour (or more!).

Scoop 1 Tbsp balls onto a parchment paper...

Scoop 1 Tbsp balls onto a parchment paper lined baking sheet. Freeze balls for about 30 minutes.

Once firm, remove balls from freezer, and use...

Once firm, remove balls from freezer, and use your fingertips to shape smooth.

Melt chocolate wafers according to package directions. Using...

Melt chocolate wafers according to package directions. Using a toothpick, dip each truffle into the melted chocolate, tapping on the side of the bowl to remove the excess. Drop onto parchment paper and add sprinkles immediately. Repeat for remaining truffles.

A seemingly gourmet dish, this Parmesan truffle risotto recipe is pretty simple to put together, and the black truffle flavor sends it out of this world.

Parmesan Truffle Risotto

vegetable broth

shallot

butter

Arborio rice

white wine

Parmesan cheese,

salt

black truffles and mushrooms (or drizzle with truffle oil)*

pepper

Place broth in a medium saucepan and heat to a simmer; reduce heat and keep warm.

In a large heavy-bottomed skillet, pot or Dutch oven, heat the butter over medium high heat. Add the shallot, reduce heat to medium, and cook until the shallots are translucent, stirring often, about 3 minutes. Add the rice and stir to combine; cook for 2 minutes. Increase heat to medium-high and add the white wine. Cook, stirring, until liquid is almost evaporated, a few minutes.

At this point, you’re ready to start adding the broth. Add ½ cup warmed broth to skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat, gradually adding broth ½ cup at a time and stirring, until rice is tender but still al dente and sauce is creamy (you may not need all the broth). The process should take about 20 to 25 minutes.

Stir in the Parmesan cheese. Continue to stir until combined (or turn off the heat and cover the dish for a few minutes). Remove from heat and stir in salt and truffles.* Taste, and adjust seasonings as desired. Serve immediately, garnished with additional Parmesan cheese and fresh ground pepper.

Delicious chickpea chocolate hazelnut truffles are made with cooked chickpeas and roasted hazelnuts. A healthy sweet treat with a perfectly soft texture. Great for holidays or for when a sugar craving strikes.

Chickpea Chocolate Hazelnut Truffles

chickpeas

dates

dry hazelnuts

100 g dark chocolate (85 % cacao)

g coconut cream (the thickened coconut cream from a can of full-fat coconut milk)

100 g dark chocolate (85 % cacao) (for dipping)

Melt chocolate over low heat in a medium pot. Set aside.

Melt coconut cream on low heat in a medium pot. Stir until smooth.

Drain dates and squeeze out any excess water and place them into a high-speed blender. Add chickpeas and melted coconut cream, and blend until you get a smooth paste.

Transfer the paste to a bowl. Add in melted chocolate and ground peanuts and stir until all is well combined (or use a hand mixer). Adjust sweetness by adding 1 tablespoon agave if necessary.

Place the truffle mixture into the fridge overnight.

In the morning, scoop out portions of the mixture with a teaspoon and roll them into balls with your hands. Try to roll them as quickly as possible. If you don’t get perfect bowls the first time, place them into the fridge again, for about an hour or two. Roll them again with your hands to make a perfect ball.

Dip the balls in chocolate or toss them in cacao powder to coat.

Store in the fridge.

These Maple Walnut Truffles are a See's Candy Copycat! Just like the original, but made at home!

Maple Walnut Truffles

unsalted butter (softened)

maple syrup

vanilla

maple extract

walnuts

chocolate candy melts (such as Candiquik)

Mix butter, maple syrup, and powdered sugar with a hand mixer. Add both extracts and beat until creamy. Stir in walnuts. Chill for 30 minutes.

Once chilled, scoop 1 tablespoon sized balls of dough and place on a wax paper lined cookie sheet. Chill again until just ready to dip (at least 10 minutes).

Melt your candy in a microwave safe bowl according to package directions. Dip each truffle in the bowl of chocolate.

Do not roll it around, use a spoon to spoon chocolate over the top. Lift onto a fork carefully and tap to remove excess chocolate. Place on a wax-paper lined cookie sheet. I find it best to use a toothpick to help the truffle slide off the fork without disturbing too much of the coating.

Note: these truffles soften quickly. If you find them getting to soft, re-chill them and only remove a few at a time to dip.

Chill dipped truffles for just a few minutes, until coating is semi-hard. Meanwhile transfer the remaining chocolate to a squeeze bottle (or a plastic bag with the tip cut off) and pipe swirls or swipes of chocolate over the top for decoration.

https://embed.mediavine.com/videos/etcizlaqvd6mzhjea8qz

These Maple Walnut Truffles have a whole lot of maple and walnut flavor, with the perfect amount of sweetness! They are a See’s Candy copycat recipe and I think I nailed it! The maple buttercream filling is coated in chocolate just like the See’s Candy version and the flavor is spot on. These homemade truffles are great for gifts or keep them all to yourself!

Cocoa-dusted spheres of chocolate, cream, and liquor. You really can't go wrong.

Chocolate Ganache Truffles Recipe

cream chocolate

butter (optional)

cocoa powder

Chop the chocolate into fairly even, small pieces—a heavy serrated knife works well. 

Heat the cream in a saucepan over medium heat until it begins to boil. Remove from heat. Add the chopped chocolate to the cream. For an extra smooth truffle, add butter. Add any liquor here, too. Wait a minute or two until most of the chocolate and butter is melted.

Transfer to a mixing bowl. Whisk until smooth. Once the chocolate is mostly melted, quickly but gently transfer the mixture to a bowl so that you can form your emulsion in a cooler environment. 

Whisk the mixture vigorously until it’s thick and smooth, scraping the bottom and sides of the bowl and incorporating all the cream and chocolate. If you have one, an immersion blender helps make sure the emulsion is stable. 

If the ganache shows signs of breaking at this point (if it looks curdled or oily), you can add a few drops of cream to help re-emulsify it. A well-emulsified ganache should look like chocolate pudding: thick, smooth, and glossy. Leave it in a cool spot to firm up for at least four hours, ideally overnight.

Once the ganache has set into a uniformly firm mass, scoop out small balls with a melon baller or spoon. Roll each one briefly in the palms of your very clean (or gloved) hands. It helps if you have cold hands or are in a cool room. 

Chill the truffles briefly, for about 15 minutes, while you prepare whatever you’d like to roll or enrobe them in.If your ganache isn’t firm enough to scoop into balls, you can chill it in the fridge to harden. Or, whip it very briefly until the color just begins to lighten—about 30 seconds on medium-low with a hand mixer. Let it set again and it will firm up.

Roll the truffles in cocoa powder, shaking off any excess cocoa. You can also roll them in chopped nuts or enrobe them in melted and tempered chocolate. 

Store them at room temperature for up to a week, in the fridge for two to three weeks, or in the freezer for two months. They taste best eaten at room temperature. 

These Oreo Truffles are packed with Oreo cookie crumbs, cream cheese, and chocolate. With no bake time, and only four ingredients, these are the perfect quick dessert for holiday cookie trays and gifts! 

Oreo Truffles

Oreo cookies (33

cream cheese (at room temperature)

chocolate chips

vegetable shortening

Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, combine the Oreo cookie crumbs and the cream cheese. Using a spoon or spatula, press, mix and stir until the cream cheese is completely mixed into the Oreo crumbs and you have a soft, homogeneous mixture. Using a small cookie scoop (or the equivalent of 2 teaspoons), scoop out the mixture and place on the prepared baking sheet. Gently roll each into a smooth ball and return to the baking sheet. Refrigerate the baking sheet for at least 30 minutes, or until firm.

In a small bowl or 2-cup measuring cup, microwave the chocolate chips and shortening in 30 second increments at 50% power, stirring after each, until completely melted and smooth. Working with one Oreo ball at a time, dip it into the melted chocolate, roll it around to cover completely, and then use a fork to remove it from the chocolate, letting any excess drip off. Place the dipped truffle back on the wax paper-lined sheet. Repeat with all truffles; once finished, return the baking sheet to the refrigerator for another 30 minutes.

Serve the truffles, or garnish with some melted white chocolate. Store in an airtight container in the refrigerator for up to 2 weeks (or freeze for up to 2 months).

Who can resist banana bread? How about changing it up and making this Easy Banana Bread Truffle Recipe. Banana bread, cream cheese frosting and chocolate collide making one heavenly tasty treat.

Banana Bread Truffle Recipe

banana bread

cheese

16 oz pkg White Chocolate Candiquik

walnuts (optional)

Cinnamon (optional)

Cook and cool your banana bread, if making homemade.

Line a cookie sheet with parchment paper or silpat mat, set aside.

In large bowl add banana bread and crumble into crumbs.

Add in your container of cream cheese frosting and mix until combined.

Using a cookie scoop grab your batter and roll into balls and place on prepared pans and freeze for about 30 minutes.

Melt your candiquik according to package directions.

Using spoon dip your banana bread balls into melted chocolate and spoon around to coat and place back on baking sheet.

Sprinkle with chopped walnuts and a little bit of cinnamon and let set.

https://www.youtube.com/watch?v=etz9fcDMIs4

These Cherry Mash Truffles are a delicious copycat of Cherry Mash candies featuring a soft cherry center, covered in chocolate peanut coating.

Cherry Mash Truffles

LorAnn Cherry Bakery Emulsion

red food coloring

coconut oil

peanuts

Into the bowl of your stand mixer, place...

Into the bowl of your stand mixer, place butter and 1 cup of powdered sugar.  Mix to combine.  Add another cup of powdered sugar, followed by milk.  Mix to combine. Add remaining of powdered sugar, cherry emulsion and food coloring. Mix to combine. 

Using a 2 teaspoon cookie scoop, scoop cherry...

Using a 2 teaspoon cookie scoop, scoop cherry mixture into balls and place onto a sheet pan.  Once all mixture has been rolled into balls, place into freezer to chill for 2 hours or until solid.

Melt chocolate and coconut oil together. Stir in...

Melt chocolate and coconut oil together. Stir in peanuts.

In batches, dip cherry balls into the chocolate...

In batches, dip cherry balls into the chocolate and place onto a parchment lined cookie sheet.  Once all cherry balls are dipped, place into freezer to set.  Store in refrigerator.

Don't buy chocolate truffles this Christmas, make your own delicious version with this simple recipe.

Chocolate truffles

good-quality dark chocolate,

double cream

Cocoa powder, sifted, to roll

Hazelnut chocolate will forever be one of my guilty pleasures, and these homemade Ferrero Rocher truffles combine all the flavors I love in bite-sized packages. All you need are 8 ingredients for dairy-free, vegan, gluten-free, hazelnut truffles that can be also made refined sugar-free!

Homemade Ferrero Rocher

hazelnuts ((reserve 14 nuts))

hazelnut butter (or nut/seed butter of choice (*see notes))

tbsp cacao powder (or cocoa powder)

tsp vanilla extract

tbsp coconut oil (melted)

maple syrup ((*see notes))

sea salt

mini chocolate chips (dairy-free (*see notes))

hazelnuts (chopped)

You can watch the short video for visual instructions.Set aside 14 whole hazelnuts for the center of each ball. You might not need all of them, it depends on the size of the balls (the recipe makes 12-14 balls). Process the remaining whole hazelnuts in a food processor for a couple of seconds until they are coarse but not fine like flour.

Add all other ingredients of the Ferrero Rocher Mixture (but not the Chocolate Mixture) and blend again for a couple of seconds. Stop the food processor and scrape down the sides of the machine with a spatula. Blend or pulse again for a few seconds. The mixture should hold together and be slightly sticky.

Use about 1 tsp of the mixture per ball and shape it with your hands to form a ball. Place a whole hazelnut into the center and seal the ball, then roll it between your hands. Make this with the remaining dough. Place all balls on a plate lined with parchment paper.

Add the dairy-free chocolate chips (you can use dark chocolate instead) and 1 tsp coconut oil to a bowl. Heat water in a saucepan and place the bowl with the chocolate on top of the saucepan (double boiler). Bring the water in the saucepan to a boil, then turn off the heat. Stir the chocolate with a spoon until it's melted.

Transfer the chopped hazelnuts to the chocolate and stir with a spoon. Then dip each Ferrero Rocher ball into the chocolate to coat it from all sides. Do this with all remaining balls and then put them back on the plate.

Put the plate in the fridge until the balls firm up (about 30 minutes). You can also put them in the freezer for about 15 minutes. Enjoy! Store leftovers in the fridge for up to 2 weeks or in the freezer for up to 4 months.

https://content.jwplatform.com/videos/VnAncwpP.mp4

Homemade Ferrero Rocher (Hazelnut Truffles Recipe)

Homemade Ferrero Rocher are based on quality dark chocolate and hazelnut butter. They are easy to make, require 6 ingredients, are vegan and gluten-free.

150 ml / ½ cup + 2 tbsp full fat coconut milk*

instant coffee (or a generous pinch of fine sea salt) to reinforce the chocolate flavour

180 ml / ¾ cup all natural smooth hazelnut butter (I make my own)

Chop your chocolate roughly - I tend to whack an unopened packet against my workbench to break it up ;) . Place the broken-up chocolate in a glass bowl over a water bath and melt very slowly (I use setting 1 out of 6). Once the chocolate has melted, remove it from the heat, but keep the bowl over the hot water.

As the chocolate is melting, place the coconut milk in a small pot and warm it up a little bit. Dissolve the instant coffee in the warmed-up milk. I went for 2 tsp of instant coffee to get a hint of coffee in the truffles. If you don't want to taste coffee, go for 1 tsp instead - this will simply bring out the chocolate flavour more.

Slowly add warm coconut milk to the melted chocolate. If it seizes (chocolate becomes grainy and hard), don't worry, it happens sometimes but as we are essentially making a ganache here, that's no problem. Just keep on adding milk and whisking at the same time. At some point the chocolate will return to its glossy and runny state.

Whisk in the maple syrup and finally the hazelnut butter. If you happen to have hazelnut (or vanilla extract), add a few drops (you could use both!), but I also made a batch without them and, while they deepen the flavour, they are totally optional.

Let the mixture come to room temperature and place in the fridge overnight for it to harden.

Before taking the mixture out of the fridge, put aside at least 20 (22 to be safe) hazelnuts and chop the rest quite finely. Spread the chopped hazelnuts on a tray or clean baking sheet.

Scoop portions of the mixture. Use kitchen scales to measure out equal sized portions of the mixture first or just eyeball the portions if you don't have kitchen scales. Flatten each portion in the palm of your hand, place a hazelnut in the middle and then close the truffle mixture around the hazelnut. Quickly roll between the palms of your hands (that's one area where permanently cold hands help a lot ;) ) and then coat the truffle in the chopped hazelnuts. I recommend working in small batches as the mixture will get messier to work with the longer it sits around. Transfer ¼ of the mixture to a chilled bowl and place the rest of the mixture in the freezer while you roll the first 5 truffles. Proceed in the same way with the remaining ¾ of the mixture.

Store in an air-tight container, in the fridge. These truffles should keep for 5-7 days.

Make your own rich chocolate ganache to use for toppings, frostings or fillings, as a truffle base, or for the best hot chocolate ever!

Quick and easy Chocolate Ganache

chocolate (chopped)

heavy cream

unsalted butter (optional, see Recipe Notes)

½ tsp pure vanilla extract (or another flavoring, optional, see Recipe Notes)

Use a serrated knife to chop the chocolate into small pieces. Put the chocolate in a heat-proof bowl (with butter, if using) and set aside.

Warm the cream in a heavy-bottomed saucepan to just simmering (small bubbles...NOT boiling).

Pour the cream onto the chocolate, cover and let sit for about 2 to 3 minutes, then start stirring. At first it will look grainy, but keep stirring until the mixture is smooth. Add any flavorings (if using) and stir again.

The ganache is ready to use as a drizzled frosting after cooling slightly, or as a filling when chilled and solid.

For a ganache frosting, allow the ganache to cool to room temperature. Use an immersion blender or a hand mixer to whip the ganache until it&#039;s thick, yet spreadable and lightened in color, about 4 to 5 minutes.

https://embed.mediavine.com/videos/u2mkmqrmqconxtqu7g42

Chocolate Ganache

How to make homemade Chocolate Truffles. Just a few ingredients required!Be sure to check out the how-to video at the bottom of the recipe!

Chocolate Truffles

heavy cream ((160 milliliters))

½ Tablespoons corn syrup

vanilla extract

Powdered sugar (for dusting your hands)

Sprinkles

chopped nuts

Dutch cocoa and powdered sugar that's been sifted together

Place chopped chocolate in a medium-sized, heatproof bowl and microwave in 20 second intervals, stirring well in-between, until chocolate is melted. Set aside.

In a small saucepan, combine cream, corn syrup, and salt bring to a simmer.

Remove from heat and add vanilla extract, stir briefly.

Pour cream mixture over melted chocolate (do not stir yet).

Cover tightly with plastic wrap or foil and let sit undisturbed for 4 minutes.

Remove plastic wrap and use a spoon to stir gently until mixture is combined and smooth (it will look lumpy and resistant to coming together at first, but it will!).

Add butter and stir until melted.

Use a piece of plastic wrap to cover the truffle mixture, touching the plastic directly againt the surface of the chocolate. Allow to cool at room temperature or one hour, then transfer to the refrigerator to cool and firm (at least 2 more hours).

Once you are ready to roll your truffles, first prepare your toppings by setting them out in small dishes you can roll your truffles through.

Remove truffle mixture from the fridge and use a 2-teaspoon size scoop to portion out truffles**

Lightly dust your hands with powdered sugar (this will help keep the truffles from sticking too much) and roll mixture into smooth 2-teaspoon sized ball. Immediately roll through desired toppings and place on a wax paper lined baking sheet.

Repeat until all truffles have been rolled. I like to return them to the refrigerator for several minutes to help them firm up a bit again, but chocolate truffles will keep several days at room temperature or up to two weeks in the fridge. Either way, be sure to store them in a sealed, airtight container.

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

How to make rich, decadent, chocolate truffles at home in your own kitchen! 

↓↓↓↓↓↓↓↓↓ CLICK FOR MORE ↓↓↓↓↓↓↓↓↓

Full Printable Recipe: https://sugarspunrun.com/chocolate-truffle-recipe/


Ingredients
12 oz premium dark chocolate bars finely chopped* (340g)
2/3 cup heavy cream 160ml
1 1/2 Tablespoons corn syrup
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 Tablespoon butter
Powdered sugar for dusting your hands
Toppings (can be one or all of the following)
Dutch processed cocoa powder
Sprinkles
Finely chopped nuts
A 50/50 blend of Dutch cocoa and powdered sugar that's been sifted together

Instructions
1.  00:15  Place chopped chocolate in a medium-sized, heatproof bowl and microwave in 20 second intervals, stirring well in-between, until chocolate is melted. Set aside.

2.  01:47  In a small saucepan, combine cream, corn syrup, and salt bring to a simmer.
Remove from heat and add vanilla extract, stir briefly.

3.  02:44  Pour cream mixture over melted chocolate (do not stir yet).
Cover tightly with plastic wrap or foil and let sit undisturbed for 4 minutes.

4.  02:57  Remove plastic wrap and use a spoon to stir gently until mixture is combined and smooth (it will look lumpy and resistant to coming together at first, but it will!).
Add butter and stir until melted.
Use a piece of plastic wrap to cover the truffle mixture, touching the plastic directly against the surface of the chocolate. Allow to cool at room temperature or one hour, then transfer to the refrigerator to cool and firm (at least 2 more hours).

5.  04:18  Once you are ready to roll your truffles, first prepare your toppings by setting them out in small dishes you can roll your truffles through.
Remove truffle mixture from the fridge and use a 2-teaspoon size scoop to portion out truffles**
Lightly dust your hands with powdered sugar (this will help keep the truffles from sticking too much) and roll mixture into smooth 2-teaspoon sized ball. Immediately roll through desired toppings and place on a wax paper lined baking sheet.
Repeat until all truffles have been rolled. I like to return them to the refrigerator for several minutes to help them firm up a bit again, but chocolate truffles will keep several days at room temperature or up to two weeks in the fridge. Either way, be sure to store them in a sealed, airtight container.

How to Make Chocolate Truffles

Four ingredient chocolate truffles made with Nutella.

Nutella Hazelnut Chocolate Truffles

120 ml (1/2 cup) thickened or heavy cream

(1 cup) Nutella

(1 cup) skinless hazelnuts*

Finely chop the dark chocolate and place in a small bowl. Next, heat cream on the stove or using a microwave. Once the cream becomes warm to the touch, pour it over the dark chocolate and leave for two minutes.

Slowly whisk the chocolate mixture until it forms a lovely chocolate ganache. Add half of the Nutella and continue to whisk, then add the remaining Nutella and whisk until combined and smooth.

Pour the chocolate into a small deep bowl and pop into the refrigerator for 2-3 hours or until set.

Crush your hazelnuts until they resemble fine crumbs. Then spoon out teaspoons of the chocolate truffle mixture, approximately 1 heaped teaspoon each, and roll them in your hands until smooth and roll them in the crushed hazelnuts. Store truffles in the fridge.

Raspberry and dark chocolate come together in this Raspberry Chocolate Truffle recipe to create the most beautiful and delicious raspberry truffles you will ever make. They are tart and sweet, with an amazingly colorful center. They are perfect for an everyday sweet treat as well as for a special occasion.

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