Chocolate truffles are one of the most decadent treats you can imagine. Why to buy expensive store-bought one when you can easily make them by yourself.
For making chocolate truffles you will need only a good quality chocolate, heavy cream and a dash of butter. However, you can add some extra flavourings to make the extra special. These extras will turn your regular truffles into your own sweet creations you and your dear ones will enjoy.
Check out below how to make chocolate truffles from scratch, which chocolate to use, how to flavour truffles and how to keep them once made.
The base of chocolate truffles is good dark chocolate, so be sure to use high quality one with at least 55% cocoa.
Do not use chocolate chips because they will not melt into truffle consistency. For sweeter truffles use milk chocolate or dark chocolate with lower percentage of cocoa.
If using milk chocolate, reduce the cream as milk chocolate is much softer than dark chocolate. Milk chocolate can be a little sweet and overpower the flavour of toppings like sprinkles.
We recommend using the highest quality of chocolate you can afford such as Valrhona, Callebaut, Guittard or Ghirardelli.
You can make also truffles with white chocolate but in this case, you need to use less cream as white chocolate is softer than dark. Also you need to keep the mixture in the fridge longer to harden.
Finely chop chocolate on a cutting board using sharp kitchen knife. Chopping chocolate is necessary so it melts faster, more evenly and will not overheat. Choose sharp heavy kitchen knife and press down firmly on the chocolate beginning with the corners and angling the knife slightly outward.
Heat the whipping cream in a small saucepan over a medium heat until it starts to simmer. Pour over the chopped chocolate and leave for about 5 minutes.
Stir using a hand whisk or silicon spatula until the chocolate is melted. Add butter cutted into small pieces and vanilla extract and stir again until you get smooth and shiny texture.
Place the mixture into the fridge for about 1 - 2 hours to firm up. If the truffle mixture is too soft, pour it into a shallow dish so it thickens quicker and keep it in the fridge until thickened.
Scoop using a teaspoon small amount of mixture, roll into the ball and coat into cocoa powder, chopped nuts or dip into the melted chocolate.
They are so many ways to flavour the chocolate truffles and get unique sweet. One of the ways to do this is to bring the cream just to a simmer, then remove it from the heat, add something you want to flavour truffles with.
You can choose from fresh mint leaves, lemon or orange zest, vanilla bean, lavender buds, Earl Grey or green tea, whole spices like star anise or cinnamon sticks. Leave for 15 minutes then strain through the fine sieve. You may also add something powdery such as espresso or matcha powder.
You can flavour truffles with your favourite liqueur such as Kahlua, Grand Mariner, Amaretto or rum. For coffee lovers, add 2 tablespoons of espresso powder to the ganache. You add all this once chocolate mixture is ready. Just add and stir to combine.
For special truffles you can add something to the chocolate, like nut butter, jam, or something crunchy like chopped toasted pistachios, hazelnuts or shredded dried coconut.
We have a selection of chocolate truffles recipes you will love. Why not to try our crunchy truffles enriched with pistachios, zesty lemon truffles made with white chocolate and scented with fresh lemon zest and creamy chocolate truffles enriched with chestnut puree. For Easter prepare our Easter egg truffles coated into sweet white chocolate coloured in pastel spring colours.
Cocoa powder is a traditional ingredient for rolling the truffles, but should you want something different, try finely chopped nuts, toasted seeds, shredded coconut or white chocolate shavings as a contrast to the dark chocolate.
You can coat truffles by dipping them in melted chocolate or rolling them into coloured or chocolate sprinkles, chopped nuts, powdered sugar, coconut, green tea powder, cinnamon sugar etc. You can roll the truffles into white chocolate coloured with various food colourings - like our Easter egg truffels.
Chocolate truffles should be kept in the fridge as they contain cream and butter. They can be stored in the fridge for up to 2 weeks. Leave the truffles at room temperature for 30 minutes before serving for the best taste.
Keeping your chocolate truffles stored appropriately is the best way you can preserve them and give them the longest shelf life possible. So be sure to keep these truffle storage tips in mind.
Don't leave your truffles out at room temperature for more than a few hours. Refrigerate truffles for up to one week in an airtight container. Use a plastic container with a snapping lid or even better, a glass container that can be sealed properly to keep smells and flavours from inside the refrigerator from getting into your truffles.
If you need to keep your truffles for a longer period of time, put them in the freezer! Frozen chocolate truffles can keep for up to one month. For freezing chocolate truffles, wrap each one in wax paper and put them in airtight containers. Alternately, you can put them in zipper closing bags and be sure to squeeze out all the air before storing.
Once you will use them, put them in the fridge from the freezer for at least 24 hours. Dipped truffles can be served straight out of the fridge, depending on what you've filled them with. If you'll be giving truffles as gifts, be sure to let them thaw out before putting them in their truffle gift box.