When you think rich chocolate recipes, can it get any more decadent than chocolate truffles? While these small balls of sinful goodness are a must-buy at your local bakery, what most people don’t realize is that making them at home is a total piece of cake (or truffle in this case!).
Don’t believe us? Check out these quick and easy chocolate truffle recipes below.
1.Classic Chocolate Truffle
A classic is a classic for a reason.
Read on for the perfect classic chocolate truffle recipe.
- 226 gms of finely chopped chocolate
- 2/3rd cup (160 ml) heavy cream
- 1 tbsp. softened unsalted butter
- 1/2 tsp. of vanilla essence
- A few sprinkles ( for the toppings)
- Add the chocolate and butter to a heatproof bowl and set aside.
- In another vessel, heat the heavy cream until it starts to simmer. Make sure it does not come to a boil.
- Add the hot heavy cream to the chocolate and butter. Whisk until the butter and chocolate have completely melted and have combined with the heavy cream.
- Cover the bowl with a plastic wrap and refrigerate for 1-2 hours
- After 2 hours, remove the bowl from the fridge and divide the chocolate mixture into teaspoon-sized moulds. (The mixture could get a little sticky so it is advised that you use gloves before starting this step)
- Place the chocolate mould between your palms and roll until it forms a smooth chocolate ball
- Repeat points 6 and 7 until the entire mixture has been divided
- In another plate, add the sprinkles. Take one of the chocolate truffle balls and roll them in the sprinkles until fully covered
- Serve cold!
2.Peppermint Chocolate Truffles
Be honest – can you think of a better pairing than dark chocolate and peppermint? We didn’t think so.
If you find yourself salivating at the prospect of these two ingredients coming together, then boy are you going to love this recipe!
- 397 grams of coarsely chopped semi-sweet chocolate
- 3/4th cup (180 ml) of heavy cream
- 1/2 tsp. pure vanilla extract
- 1/2 tsp. peppermint extract
- 30 grams (2 tbsp.) softened, unsalted butter
- 3/4th cup (65 grams) unsweetened cocoa powder
- In a heatproof bowl, add the semi-sweet chocolate and microwave at 15-second intervals until completely melted. Stir the chocolate during each interval
- In a saucepan, heat the heavy cream over medium heat until it begins to boil. Take off the heat and stir in the vanilla and peppermint extract
- Pour the hot heavy cream over the melted chocolate and gently whisk together until properly combined. Let it sit at room temperature for 30 minutes
- After 30 minutes, refrigerate the mixture for about 5 hours until the mixture hardens and forms a ‘scoopable’ consistency
- While the mixture is hardening, line a baking tray with parchment paper or a silicone mat and set aside
- After 5 hours, take the mixture out of the fridge. (The mixture might be a little sticky and it is therefore advised to wear gloves when attempting this step) Using a teaspoon, portion out a bit of the mixture. Place the chocolate mixture between your palms and roll until it forms a smooth chocolate ball
- Repeat points 5 and 6 until the entire mixture has been divided
- Leave the balls on the silicone mat for 15 minutes so that they can dry out
- On another plate, add the unsweetened cocoa powder
- Roll the dried out peppermint chocolate truffle balls through the cocoa powder. Ensure that the balls are evenly covered.
The best part of these recipes is that you can get all your ingredients at one place – Nature’s Basket. So what are you waiting for? Try out these recipes now.