7 Heavenly Truffle Recipes to Indulge In Today
The original chocolate truffle, which was a ball of ganache, chocolate, and cream, was created during the 1920s and named after the black truffle fungus because of its physical resemblance. The Nibble notes that it was first created in the kitchen of French chef Auguste Escoffier and, according to legend, was made by accident. Escoffier’s apprentice was trying to make pastry cream, but instead of pouring hot cream into a bowl of sugared egg, he poured it into a bowl of chocolate chunks. As the chocolate and cream mixture hardened, the apprentice decided to form it into a ball and roll it in cocoa powder, thus creating the first truffle.
Over the years, this French treat has been adapted numerous times, resulting in a wide variety of truffle textures and flavors. We’ve compiled 7 recipes that highlight this delicious sweet’s versatility, including everything from a basic Chocolate Truffle to an Orange Creamsicle Truffle. Which of these stunning treats will you try first?
1. Chocolate Truffles
Food Network’s Chocolate Truffles are a classic go-to that are perfect for any occasion. Consisting of bittersweet chocolate, butter, heavy cream, corn syrup, brandy, and chopped nuts or toasted coconut, this recipe is guaranteed to garner magnificent results. Melted chocolate combines with heavy cream, corn syrup, and brandy. The mixture is then refrigerated for an hour, scooped onto a sheet pan, and chilled for another 30 minutes. At this point, the truffles can be shaped into balls, dipped into melted chocolate, and coated with the toppings of your choosing. It’s important to let these individual-size treats set in a cool, dry place for at least 1 hour prior to serving. The recipe yields 30 to 35 truffles.
- 10 ounces bittersweet chocolate, chopped fine
- 3 tablespoons unsalted butter
- ½ cup heavy cream
- 1 tablespoon light corn syrup
- ¼ cup brandy
- ½ cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
- 8 ounces semisweet or bittersweet chocolate, chopped fine
Directions: Place the 10 ounces of chocolate and butter in a medium-size glass mixing bowl. Microwave for 30 seconds. Remove and stir; repeat this process 1 more time. Set aside. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8-by-8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes. Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside. In the meantime, place the 8 ounces of chocolate into a medium mixing bowl sitting on top of a heating pad-lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees Fahrenheit; do not allow the chocolate to go above 94 degrees Fahrenheit. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired. Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts, or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment-lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour, or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
2. Coconut Ganache Bourbon Balls
They may be small in stature, but Coconut Ganache Bourbon Balls will make a big impression on your dinner guests. The bourbon balls, which consist of vanilla wafers or graham cracker crumbs, pecans, sugar, cocoa powder, cane syrup, and bourbon or whiskey, are dipped in melted chocolate and sprinkled with coconut. If it sounds like the most divine dessert ever, well, that’s because it is! The recipe yields 30 servings.
- 2 cups vanilla wafers or graham crackers crumbs (ground fine)
- 2 cups chopped pecans (by hand or in food processor)
- 1 cup confectioners’ sugar, sifted
- 4 tablespoons unsweetened cocoa powder
- ½ cup bourbon or whiskey
- 6 tablespoons cane syrup or corn syrup
- 2 cups sweetened coconut flakes
- 1 cup semisweet chocolate chips
- 4 tablespoons heavy cream
Directions: For the bourbon balls, in a large bowl, combine cookie crumbs, pecans, confectioners’ sugar, and cocoa powder. In another bowl, whisk together bourbon and syrup and then combine thoroughly with dry mixture. Allow to sit for a couple of minutes. Using a small scoop, spoon out rounds of the bourbon ball mixture, mashing flat against the side of the bowl to create a flat bottom. Release onto a sheet pan.
For the ganache, in a food processor, process coconut flakes into small bits. Combine chocolate chips and heavy cream in a glass bowl and microwave 1 minute to 1 minute and 20 seconds. Stir until chocolate is melted and glossy. Dip bourbon balls in melted chocolate, reheating chocolate as necessary, and place on a cooling rack set on top of wax paper. Sprinkle coconut on top of balls, using fingers to cover the sides thoroughly.
Reuse the leftover coconut that falls through the cooling rack wires, if necessary. Allow to set for at least a couple of hours, or overnight. If you don’t like coconut, feel free to just cover them in ganache and allow to set overnight. Store in an airtight container for up to a week.
3. Dulce De Leche and Nut Butter Truffles
Heavenly flavors abound in Gourmet’s recipe via Epicurious. Caramelized milk, bittersweet chocolate, and almond butter create a rich treat, while easy-to-follow directions, which stray from a traditional truffle recipe, cut down on prep time. You can also use peanut butter in this decadent dessert, but do note that the nut flavor will be more noticeable than in the almond-butter version. It yields 30 truffles.
- 4 ounces 60% cacao bittersweet chocolate, finely chopped
- 2 tablespoons dulce de leche at room temperature
- 2 tablespoons well-stirred natural almond butter or peanut butter
- ¼ to ½ cup unsweetened cocoa powder (preferably Dutch-process)
- 2 ounces 60%-cacao bittersweet chocolate, finely chopped
Directions: To make the truffles, melt chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in dulce de leche and nut butter. Cool slightly, then roll level teaspoons of mixture into balls and place on a tray. Chill completely, about 30 minutes.
To coat the truffles, sift cocoa powder into a medium baking pan or onto a tray. Melt chocolate in a shallow heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove pan from heat, leaving bowl over water. Dip truffles, 1 at a time, in chocolate, lifting out with a fork and letting excess drip off, then immediately transfer to cocoa, turning to coat. Let stand until coating is set, then shake off excess cocoa in a sieve.
4. Easy Oreo Truffles
Three ingredients are all it takes to make Easy Oreo Truffles, which will appeal to kids and adults alike. Oreo cookie crumbs are blended with cream cheese and covered with a chocolate shell, creating a sensational treat that will satisfy any sweet tooth. When dipping your truffles in chocolate, Kraft recommends adding them, in batches, to a bowl of melted chocolate. Use 2 forks to roll the truffles in chocolate until they are evenly coated. Remove the truffles with the forks, allowing the extra chocolate to drip back into the bowl. Place them on a prepared baking sheet, letting stand until firm.
- 36 Oreo cookies, finely crushed, divided
- 1 (8-ounce) package cream cheese, softened
- 4 (4-ounce) packages semi-sweet chocolate, broken into pieces, melted
Directions: Reserve ¼ cup cookie crumbs. Mix cream cheese and remaining cookie crumbs until blended. Shape into 48 (1-inch) balls. Freeze 10 minutes. Dip in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved cookie crumbs. Refrigerate 1 hour or until firm.
5. Vegan Truffles
Raw cashews, water, bittersweet chocolate, and cocoa powder create Food.com’s Vegan Truffles. Requiring few ingredients and little prep time, this recipe will appeal to everyone, even those not following a vegan diet. It yields 50 truffles.
- ¾ cup raw cashews
- ¾ cup cold water
- 1 pound bittersweet chocolate
- Cocoa powder
Directions: Put cashews and cold water in a blender and blend at high speed for 1 to 2 minutes. Scrape the sides down and blend again until the mixture is the consistency of heavy cream. Meanwhile, in a double boiler, heat the chocolate until it’s all melted. Cool the chocolate until it’s comfortable to work with and fold in the cashew cream. Cool in the fridge for 2 hours. Take out a small ball, roll in cocoa powder, and store in fridge/freezer. Repeat until done.
6. Gingerbread Truffles
Enjoy glorious gingerbread flavors year-round with Bon Appétit’s truffles. Warm spices, including allspice, cloves, ginger, and cinnamon, pair wonderfully with mild-flavored molasses and white and semisweet chocolate. Crystallized ginger creates the perfect garnish for these sweets. The recipe yields about 2 dozen truffles.
- ¾ cup whipping cream
- 10 whole allspice
- 10 whole cloves
- 1 tablespoon mild-flavored (light) molasses
- 1½ teaspoons grated peeled fresh ginger
- ½ teaspoon ground cinnamon
- Pinch of salt
- 7 ounces plus 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 7 ounces plus 12 ounces high-quality white chocolate, chopped
- ½ cup chopped crystallized ginger plus additional for garnish
Directions: Bring first 7 ingredients just to boil in heavy medium saucepan; remove from heat and let steep 1 hour. Combine 7 ounces bittersweet chocolate and 7 ounces white chocolate in large metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Strain cream mixture into chocolate; stir to blend. Stir in ½ cup chopped crystallized ginger. Chill filling until firm, at least 3 hours. Line baking sheet with parchment. Using 1-inch melon baller, scoop filling, and roll between palms to form balls. Place on parchment. Chill truffles at least 2 hours.
Line another sheet with parchment. Place 12 ounces bittersweet chocolate in medium metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 115 degrees Fahrenheit. Quickly submerge 1 truffle in chocolate. Using fork, lift out truffle and tap fork against side of bowl so excess coating drips off. Using knife, slide truffle off fork and onto prepared sheet. Repeat with remaining truffles. Chill until set.
Line another baking sheet with parchment. Place 12 ounces white chocolate in another medium metal bowl set over saucepan of simmering water; stir until melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 100 degrees Fahrenheit. Hold 1 truffle between thumb and index finger; dip halfway into white chocolate. Place on prepared sheet. Repeat with remaining truffles. If desired, press small pieces of crystallized ginger atop truffles. Chill until firm, about 30 minutes.
7. Orange Creamsicle Truffles
Refreshing orange flavors combine with heavy cream, white chocolate chips, and powdered sugar in Cooking Classy’s recipe, which was adapted slightly from Kitchen Simplicity. Light and bright, your tastebuds will love this fresh take on classic truffles. It yields 20 servings.
- ¼ cup butter
- Zest of ½ orange
- 3 tablespoons heavy cream
- 1 cup white chocolate chips
- ½ teaspoon orange extract
- ¼ cup powdered sugar
- Red and yellow food coloring (optional)
Directions: Pour white chocolate chips into a mixing bowl; set aside. Melt butter along with orange zest in a small saucepan. Stir in cream and scald mixture. Pour hot cream mixture through a fine mesh sieve over white chocolate chips and, using a rubber spatula, press zest against sieve to release orange oils into mixture. Allow mixture to rest 1 minute, then add orange extract and optional food coloring to white chocolate chip mixture; stir until smooth.
Cover mixture and refrigerate 2 hours or until firm enough to handle. Scoop mixture out by heaping teaspoon-fulls and form into balls, then roll in powdered sugar. Freeze truffles 20 minutes ,then enjoy. Store truffles in refrigerator, as they will soften at room temperature, or freeze for up to 1 month.