8 oz chocolate chips (NOT white or you're asking for trouble) 1/2 cup whipping cream 1 tbsp unsalted butter.
1/2-1 tsp flavouring (vanilla, almond, mint, orange extract) 1 tbsp liquer (whatever one you like).
Add the chocolate chips and butter to a medium sized bowl. Heat the whipping cream just to below the boil. Pour over the chocolate. Cover with food wrap and let sit 5 minutes. Stir until the chips are melted.
Add flavouring and liqueur. Cover with wrap and refrigerate. The next day, scoop 1/2 tbsp portions and roll into balls. (You might want to wear plastic gloves to reduce the mess.) Refrigerate.
Roll in chocolate shot, cocoa powder, finely chopped nuts, icing sugar, shredded coconut. OR, dip in 1 8 oz package of melted chocolate chips or coloured chocolate discs. You can use white chocolate chips and colour them.
They look like they're hand-dipped and are very pretty! I made mocha truffles yesterday for a birthday cake decoration and will be making more for Christmas. I made champagne truffle for the holidays last year. The vodka/mint ones are interesting. They would go well with the rest of the chocolates I'm making.
I wanted to make Xmas themed/coloured truffles so that's why I went with the ones I made. I also wanted to use up chocolate etc from my pantry though I DID buy 2 extra bags of white chocolate chips. I made the mistake of adding a splash of whipping cream to one bowl of melted white chocolate and it seized up on me so I ended up rolling them in ground almonds. (I need to save the save the rest of the nuts for macarons.)
There's a truffle recipe that uses whipped cream cheese and ground chocolate sandwich cookies (ie Oreos) that I want to try next time.
Comments 16
Reply
Reply
Reply
For each flavour
Chocolate Truffles
8 oz chocolate chips (NOT white or you're asking for trouble)
1/2 cup whipping cream
1 tbsp unsalted butter.
1/2-1 tsp flavouring (vanilla, almond, mint, orange extract)
1 tbsp liquer (whatever one you like).
Add the chocolate chips and butter to a medium sized bowl. Heat the whipping cream just to below the boil. Pour over the chocolate. Cover with food wrap and let sit 5 minutes. Stir until the chips are melted.
Add flavouring and liqueur. Cover with wrap and refrigerate. The next day, scoop 1/2 tbsp portions and roll into balls. (You might want to wear plastic gloves to reduce the mess.) Refrigerate.
Roll in chocolate shot, cocoa powder, finely chopped nuts, icing sugar, shredded coconut. OR, dip in 1 8 oz package of melted chocolate chips or coloured chocolate discs. You can use white chocolate chips and colour them.
Reply
Thanks for the recipes!
Reply
I wanted to make Xmas themed/coloured truffles so that's why I went with the ones I made. I also wanted to use up chocolate etc from my pantry though I DID buy 2 extra bags of white chocolate chips. I made the mistake of adding a splash of whipping cream to one bowl of melted white chocolate and it seized up on me so I ended up rolling them in ground almonds. (I need to save the save the rest of the nuts for macarons.)
There's a truffle recipe that uses whipped cream cheese and ground chocolate sandwich cookies (ie Oreos) that I want to try next time.
Reply
Reply
Thank you.
Reply
Leave a comment