We couldn’t do a whole series on chocolates and not cover truffles. Sure they’ve been done, but they’re far too delicious and far too easy to skip over!
My favorite part of making truffles is that we get decide what goes in them. ‘Cause nothing says I love you quite like a heart-shaped box full of mystery-filled candies (I think that coconut filled one is the worst). Plain chocolate with a traditional coating of cocoa powder or fancier crushed nut/candy coatings.
And that’s before even considering opening up a cabinet full of booze. Raspberry, orange, cherry – or a splash of any other flavored liqueur that you have on hand are perfect to flavor truffles.
Making truffles couldn’t be easier: melt, cool, roll into balls, roll in cocoa powder. Done! It takes longer to clean up the chocolate and cocoa powder from my counter and floor than it does to make the truffles. And no one feels guilty about tossing a box full of one-bite-missing candy.
A quick and easy homemade truffle recipe.
- 5 oz of your favorite dark chocolate
- 1/4 cup heavy cream
- pinch of salt
- 1 1/2 tsp Grand Marnier (or other flavored liqueur, optional)
- Cocoa powder or chopped nuts for rolling (I used three types of cocoa for color variation: unsweetened, Special Dark, and dutch process)
- Chop the chocolate into small pieces and place into a small bowl. Heat cream, salt, and liqueur (if using) over medium heat until bubbles began to form along the edges. Pour cream over chocolate and let sit for a couple of minutes. Stir chocolate until smooth. If there are still unmelted pieces, microwave in 10-15 second bursts, stirring in between until all pieces have melted.
- Scrap down the sides of the bowl and place in the fridge for 45 minutes to an hour. Once completely cooled, use a buttered melon baller, spoon, or small dough scoop to portion the chocolate in ~1 Tablespoon balls. (I cleaned up the shape by placing the ball of chocolate into my buttered palm and lightly rolling with the spoon.) If you have problems with the chocolate becoming too soft while you work, place the bowl in the freezer for ~10 minutes and then continue.
- Place the truffle into cocoa powder (or chopped nuts) and roll to coat. Store in the fridge in an airtight container (I actually keep mine in the freezer and cover the bottom of the container with a dusting of cocoa powder).
Yields: ~15 truffles
Estimated time: 1 hour 15 minutes
preparing truffles is one of the best ideas for afternoons during winter 🙂
Hello Foodie bride, I’ve just stumbled upon your blog and LOVE it, I’ll keep reading
lovely recipes and photos! 🙂
Beautiful photos and a great recipe, Shawnda! Everyone I’ve ever made truffles for is always surprised how easy they are, and hey, as long as I can impress with something so easy, I’ll keep making them! Thanks for sharing this recipe.
I’ve never been able to get truffles to work for me, they always turn into a gloopy melty mess. However, I think I’ll give it another shot with your recipe! 🙂
You can never go wrong with truffles! I agree about the coconut. Being a serious coconut hater, it is a big upset when I bite into one of those!
Oh, yum!!! I, too, am not a fan of the coconut filled chocolate. These truffles, though…I wouldn’t mind a couple of those. 🙂 Thanks for sharing.
Oh wow, these look delicious! Your photography is beautiful 🙂
These are a go-to recipe for me. After all, we are a household of chocoholics, and while the Godiva Grand Marnier Truffles are delicious, these are just as good but without the hassle of going to the Galleria!
Those are great photos of truffles! In my experience, they’re very difficult to get good pictures of.