How to Make Chocolate Truffles

chocolate truffles

Traditionally, chocolate truffles are made with a chocolate ganache center and coated with cocoa powder, coconut, and chopped or toasted nuts. They are often spherical, conical, or curved. To make them even more delicious, you can mix ingredients that are traditionally found in other types of desserts to make them extra special. While there are many different ways to prepare chocolate truffles, the basic process is usually the same.

White chocolate

If you love white chocolate, you might try making white-chocolate truffles. It is easy to make these delicious treats, and they make a romantic dessert for two. You can use either unsweetened shredded coconut, or a mixture of coconut liqueur and water. The white chocolate makes these truffles sweet and creamy, so you should add some shredded coconut for an added crunch. A pinch of vanilla extract will add a delicious flavour to these truffles.

To make white chocolate truffles, first, prepare the peanut butter. Shape the mixture into balls, about 1 inch in diameter, and freeze for about 15 minutes. Meanwhile, prepare the white candy coating. Melt the white chocolate in the microwave, stirring after every 30 seconds, to avoid overheating it. Then, dip the balls in the white chocolate, making sure to coat them completely. Transfer the white chocolate truffles to an airtight container and store.

Cocoa powder

There are many ways to make chocolate truffles, but one of the easiest is to use cocoa powder. Chocolate truffles can be made into balls or fudge balls by simply adding cocoa powder. Once they are made, you can store them in the fridge or freezer for up to a week. Just make sure you store them in airtight containers. If you don’t eat them all in a day, they will get hard and begin to crystallize.

You can purchase inexpensive kitchen scales, which are great for measuring out the perfect amount of cocoa powder. You’ll need one to make sure the chocolate mixture is smooth and free of lumps. You can also use a fork and stir the cocoa powder with the mixture. A fork has tines that allow it to mix ingredients better. The chocolate mixture should be firm enough to hold its shape when it’s chilled.


You may think that liquor chocolate truffles sound fancy, but the truth is that they are surprisingly easy to make. Simply substitute half the amount of cream with egg liquor. The chocolate mixture is then molded into egg shapes. Then, if desired, you can decorate the top with fresh lime zest. These delicious treats make for the perfect candy gift to give to friends and family on Easter or any other holiday. If you prefer, you can also add bourbon or whiskey.

If you would like to use liquor in your truffles, you must make sure that the chocolate has a minimum cocoa solids content of 60%. You can also add a pinch of salt to your chocolate if you wish. For the ganache, you can use any liquor you prefer as long as it contains at least 17% fat. Coconut cream can also be substituted for cream, so long as it contains 17% fat. If you are not a fan of whiskey, you can use any type of liqueur you like.


If you’re not a huge fan of nuts, you might not realize how healthy these truffles can be. These bite-sized treats can be a great addition to an Easter brunch or a healthy Halloween treat. Made with SunButter, these truffles are still sweet and delicious, but are free of the most common allergens. The ingredients listed below make them a delicious and healthy alternative to traditional truffle recipes.

Sandalwood nuts are a good substitute for macadamia. They have double the protein of Macadamia Nuts and contain the rare fatty acid Ximenynic Acid. They are low in carbs, rich in Monounsaturated Omega 9 fatty acids, and a healthy source of fibre. They are also an excellent addition to yogurt or nut spread. Here are some of the benefits of Sandalwood Nuts for your next chocolate truffle recipe.

To make a delicious chocolate truffle, first prepare your chocolate. You can use unsweetened cocoa powder or chopped nuts. You can also use 1/4 cup flavored liquor or rum. Once your chocolate has cooled down, roll it in nuts, or use cocoa powder or nuts to coat the truffles. Once coated, allow it to set in the refrigerator for about 30 minutes before eating. Make sure you’ve chilled your chocolate truffles thoroughly to ensure they’re the perfect consistency.


The traditional French truffle is covered in cocoa powder and flavored with a balanced blend of spices. Pumpkin seeds and almonds add crunch to the truffle, and the flavor is well balanced. This recipe is easy to prepare but tastes decadent, especially with the addition of a few spices. For those who are in a hurry, you can always replace the spices with a different flavor. Here are some examples of truffles that taste great with these flavors.

Chinese Five Spice is a spicy, sweet spice that pairs well with chocolate. It helps to balance the bitterness of the chocolate. Combine the chocolate with the pepper in a medium bowl. Stir until well combined. In a small pot, heat the cream and pour it over the chocolate. Whisk the mixture until smooth. Refrigerate the chocolate mixture for at least 12 hours before using it. Once cooled, roll the truffles in cocoa powder and serve.


A treat as indulgent as champagne chocolate truffles is the perfect way to celebrate the special occasion. The first step is to prepare the pan. Lightly butter it and line the bottom and sides with parchment paper. Then, set it over a pot of simmering water. Add chocolate and salt and whisk until smooth. Let it cool to room temperature. Once completely cool, dust with cocoa powder to decorate. If desired, serve with ice cream.

You can substitute champagne for Baileys in these truffles. If you do not have champagne, you can also substitute another liquor such as Kahlua or Eggnog Liquor. Rum or brandy can also be substituted for champagne in these truffles. They keep well in the refrigerator for up to a week. To serve them, let them come to room temperature. If you want to make them ahead of time, you can also freeze them to enjoy whenever you want.


Traditionally, shortening was defined as a liquid or solid fat, either animal or vegetable in origin. These fats are found in butter and margarine. Some countries refer to hydrogenated vegetable oil as shortening. Other alternatives to shortening include palm oil and hydrogenated coconut fat, both of which are fine for making chocolate truffles. Here are some common substitutions for shortening:

Chocolaty Peanut Butter Truffles are stored well in the refrigerator or freezer, but it is best to store them in the fridge or freezer to maintain their freshness. When storing truffles, it is best to place them in an airtight, odor-free container to prevent them from going bad. You can experiment with flavorings and coatings by using milk chocolate, bittersweet chocolate, or liqueur.

You can also use margarine, but keep in mind that it will affect the taste and texture of your truffles. Margarine is more watery than shortening, and will cause problems with the chocolate coating. It is also not recommended for making chocolate truffles without shortening. As long as the chocolate is tempered properly, it will retain its original quality and shine. The ratio of shortening to chocolate is about 1/2 teaspoon per ounce of chocolate.


A simple yet elegant way to serve your guests is with ganache chocolate truffles. Prepare the chocolate ganache according to the manufacturer’s instructions. Melt chocolate for the filling in the microwave at 30 second intervals. Once melted, add a few drops of whisky to taste and stir. Roll ganache into balls and coat with chocolate sprinkles. Store in the refrigerator or at room temperature. If serving during the warm season, keep them in the fridge.

Once the chocolate and cream have melted, stir them gently in small circles until combined. Move the whisk to a larger circle as they come together, scraping the sides of the bowl frequently. Stir the mixture until it reaches a smooth, silky consistency. Do not overmix or the ganache will become grainy. To avoid this, add a pinch of vanilla extract and some cocoa powder. Once the ganache is smooth, it is ready to fill the truffles.