How To Make Chocolate Truffles?
These chocolate balls or chocolate truffles are made with a nice, rich chocolate ganache with a few tasty additions - espresso, rum in the dark version and vanilla essence and cinnamon in the white version. You might also like other similar chocolate treats from the blog like Lime Coconut Candy Bars or Chocolate Covered Marshmallow Cookies.
Chocolate - Always use high quality chocolate. We recommend dark chocolate with around 60% cacao and high quality white chocolate as well.
Heavy Cream - Is the base of the chocolate ganache as well. Adds flavor and a creamy texture.
Instant Coffee Powder - Adds an amazing aroma. Chocolate and coffee are the bestest of friends and they work like magic in this recipe as well.
Rum - Rum adds a wonderful zing, you can leave it out of replace with a coffee liqueur.
Cacao powder / Icing sugar - For that beautiful, velvety truffle coating we need to roll the truffles in unsweetened cacao powder (dark chocolate truffles) or in icing sugar (white chocolate truffles).
Storing and Freezing Chocolate Truffles
You can freeze these chocolate balls before dipping them in chocolate. Freeze for up to two months or store the chocolate truffles in a closed cookie box for up to a week. They also made a beautiful edible gift for Christmas, Valentine’s day, anniversaries or house warming gift.
METHOD
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Dark Chocolate truffles
Pour heavy cream into a saucepan and place over medium-high heat. Bring to a boil then immediately pour over the dark chocolate, instant coffee powder, pinch of salt and rum in a bowl. Don’t stir, just allow the mixture to sit for about 2 minutes.
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Dark Chocolate truffles
After about 2 minutes, stir the chocolate mixture with a spatula until smooth. Stir in the butter and stir vigorously until the mixture is shiny and smooth. Cool the mixture to room temperature then wrap with plastic wrap and place in the fridge for 2 hours (or overnight) or place in a freezer for 1 hour.
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White chocolate truffles
Pour heavy cream into a saucepan and place over medium-high heat. Bring to a boil then immediately pour over the white chocolate, instant coffee powder, pinch of salt, ground cinnamon, vanilla essence and rum in a bowl. Don’t stir, just let it stand for about 2 minutes.
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White chocolate truffles
After about 2 minutes, stir the chocolate mixture with a spatula until smooth. Stir in the butter and stir vigorously until the mixture is shiny and smooth. Cool the mixture to room temperature then wrap with plastic wrap and place in the fridge for 2 hours (or overnight) or place in a freezer for 1 hour.
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shape into balls
Scoop a small about of chocolate ganache, about 1 tbsp and roll it between your hands (start with the dark chocolate mixture) and for a walnut-sized ball. Transfer to a baking sheet, lined with parchment paper. Repeat the process with the white chocolate mixture as well. Place the baking sheets in a freezer for about 30 minutes or for one hour or until firm.
TipAt this point you can freeze the chocolate balls for up to two months. -
dip in chocolate
In a small bowl combine melted dark chocolate and vegetable oil. In a separate small bowl stir the melted white chocolate without the vegetable oil. Dip the firm dark chocolate balls in dark chocolate, one by one, allowing excess chocolate to drip back to the bowl before transferring it to a plate with unsweetened cacao powder. Roll in cacao powder and transfer to a nice plate. Dip the firm white chocolate balls in melted white chocolate, one by one, allowing excess chocolate to drip back to the bowl before transferring it to a plate with icing sugar. Roll in icing sugar and transfer to a nice plate.
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Serve or store
Serve the chocolate truffles on a nice plate or platter or store them in a cookie box for up to a week. They also make a nice edible gift.
