Decadent Chocolate Truffles
Calling all chocolate lovers! Who doesn’t love a good chocolate truffle to sink your teeth into? And who doesn’t stand in front of a display of truffles at a store that specializes in them and try to decide, oh so carefully, which ones to buy since they’re generally at least $2.00 a pop? Your tab can run pretty high, pretty quick.
Here to save you from that dilemma and your pocketbook from that pain is a recipe for chocolate truffles that is incredibly easy and, as the title says, decadent—quite drool worthy, in fact. I didn’t give the recipe its title, but I would have since it is not an exaggeration.
You’ll note from the ingredients that there is a little bit of coffee listed. The coffee enhances the flavor of the chocolate—you will not taste the coffee in the truffle. If you actually want to make a chocolate coffee truffle, you’ll have to increase the amount of coffee or add a tablespoon of Kahlua.
Consider this your base recipe for a chocolate truffle. This might be the be-all, end-all for you—and that’s fine. If you want to experiment with other flavors and/or coatings, the sky is the limit! I have listed a number of suggestions for additions to the base and for coating the exterior. Let your imagination and taste buds be your guide.
Using a one-tablespoon cookie scoop to form the truffles, you should be able to get approximately 24 truffles out of the recipe. The cost for the chocolate base is somewhere around $10. If you were to buy 24 truffles, you’d pay around $50, if not more. As we say in Boston, “What a bah-gain!”
With the holidays around the corner, this is a great dessert recipe for guests and for gift-giving. Then again, you just might want to keep them all for yourself. 😉
One year ago: Cranberry Orange Shortbread Cookie
Two years ago: Barb’s Shrimp Salad
Three years ago: Biscoff Cookie Butter Ice Cream
Four years ago: Best Sour Cream Coffee Cake Ever
Five years ago: Pumpkin Cake Roll
Six years ago: Turtle Cheesecake
Seven years ago: Chicken and Sweet Potato Quinoa Stew
Eight years ago: Fran’s Vegetable Soup with Sausage
Decadent Chocolate Truffles
Ingredients
- 4 oz. good quality bittersweet chocolate (I prefer Ghirardelli)
- 12 oz. good quality semisweet chocolate (Ditto on the Ghirardelli)_
- 1 cup heavy whipping cream
- 1 tbl. prepared coffee or 1/4 tsp. instant espresso powder (Note that you really won’t taste the coffee—it just enhances the chocolate. You will need to increase the amount of espresso powder if you want the coffee flavor to be pronounced.)
- 1/2 tsp. vanilla
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Optional Ingredients to add to the Chocolate Base – Choose one or a combination of your favorites. Add the lesser amount and taste test until you’re happy with the intensity of flavor.
- 1 to 2 tbl. of a flavored liqueur (Grand Marnier, Bailey’s, Kahlua, etc.)
- 1/4 to 1 tsp. flavored extract (mint, almond, rum, etc.)
Optional Ingredients to add to the Outside of the Truffle (by rolling)
- Your favorite finely chopped nuts—walnuts, almonds, pecans, pistachios, hazelnuts, peanuts, etc.
- Unsweetened Cocoa
- Chocolate Jimmies
- English toffee bits
- Shredded coconut
- Chopped candy canes
- Nonpareils
Directions
The following italicized directions are from the original recipe and are the traditional way to approach melting chocolate in a very careful manner so that the chocolate doesn’t seize. If that happens, it’s most likely ruined and you’ll end up throwing it out. Ask me how I know! I have learned, however, that if I melt chocolate in the microwave at 50% power in one-minute increments, stirring after each minute until the chocolate mixture is totally melted, that it is easier and quicker than the traditional method. You can decide which way you want to go. My directions follow the italicized directions.
Chop the chocolates into small uniform pieces (the smaller the better) with a sharp knife. Place them in a heat-proof mixing bowl. In a small saucepan, heat the cream until it just boils.
Turn off and remove pan from heat for 20 seconds. Carefully pour the cream over the chopped chocolate and allow to sit for 30 seconds. Gently whisk the cream and chocolates together until the chocolate is completely melted. Whisk in the coffee (or espresso powder) and vanilla and any flavoring if you are using. Set aside at room temperature or in the fridge to firm for 1 hour.
How I Made the Truffles
Chop the chocolates into small uniform pieces (the smaller the better) with a sharp knife. If you use chocolate chips, chop them as well as they will take longer to melt. Keep in mind that they are designed to keep their shape when baked in cookie dough in a hot oven. Place all of the ingredients—chocolates, heavy cream, coffee (or espresso powder), and vanilla in a microwave bowl. Microwave at 50% power in one-minute increments. Stir after each interval until chocolate is totally melted and all the ingredients are combined.
Set aside at room temperature or in the fridge to firm for 1 hour.
With a 1-tablespoon cookie scoop or 2 teaspoons, form 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 it round.
At this point you can roll in your favorite toppings.
These will keep refrigerated for weeks. I prefer to serve them straight out of the refrigerator. You can serve them at room temperature, but I find the texture to be too soft for my liking.
Fran’s Notes
If you want to dip these truffles in chocolate (I didn’t with my batch), you can find instructions on how to dip them by clicking on the recipe link below.
Source: A recipe from the Baking Blonde’s Weblog