Easy Chocolate Truffles Recipe (Just 3 Ingredients plus Coating) (2024)

FAQs

What were chocolate truffles originally coated with? ›

A French invention, the original chocolate truffle was a ball of ganache, chocolate and cream, often flavoured and hand rolled in cocoa powder. It was named after the prised black truffle because it looks like one when it's covered in cocoa powder to resemble the soil from the forest floor.

Full-fat coconut milk or a blend of coconut milk and coconut cream are an ideal substitute for heavy cream. The truffles in this photo are made from canned coconut milk; I recommend choosing a brand that is in a container that doesn't contain BPA.

Definition of a Chocolate Truffle

A traditional chocolate truffle is a confectionery made with a rich chocolate ganache center. They're shaped by hand into spheres or balls, which is why they get their name from the edible fungus we know as truffles. They don't taste like mushrooms, but they look like one!

To dip in chocolate:

Dip the balls in tempered chocolate. For smooth results, use a fork or chocolate dipping tool to completely plunge the ball in chocolate. Lift up and tap the hand holding the fork to allow the excess chocolate to drip back into the bowl.

Despite sharing a name, a chocolate truffle does not contain any truffles of the mushroom variety. Nevertheless, some especially adventurous chocolate manufacturers may attempt to make chocolate-covered mushrooms.

Chocolate truffles can be expensive for several reasons, including the cost of base ingredients, the production process, and their reputation. Firstly, even when produced on an industrial level, gourmet truffles require high-quality chocolate, cream, and butter, all of which can be expensive by themselves.

Homemade chocolate truffles are named after truffles because of the striking resemblance with the original truffle mushrooms. While one is the expensive fungus that grows underneath the oak trees, the other Is the intricate chocolate ganache coated in tempered chocolate as a chocolate coating.

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream.

Cottage cheese alone can be a good substitute for heavy cream to help add thickness to recipes like sauces. Simply remove the lumps by blending it with an immersion blender or food processor. You can also mix it with milk to help replicate the smooth, creamy texture of heavy cream for use in other recipes.

If you have butter and milk (whole milk or even half-and-half work best), you can make your own heavy cream substitute. To make 1 cup of heavy cream, melt 1/4 cup of butter and slowly whisk in 3/4 cup milk. This works for most baking or cooking recipes that require heavy cream, but it will not whisk into stiff peaks.

What makes chocolate truffles so good? ›

Lastly, they are often filled with a creamy ganache or liqueur, making them even more decadent and irresistible. Chocolate truffles are simply divine. From the indulgent chocolate filling to the crunchy chocolate coating, they offer an extraordinary experience for both your taste buds and your sense of satisfaction.

A truffle is a rich chocolate candy. The inside of a chocolate truffle consists of melted chocolate, butter, cream, nuts and different flavorings such as spirits or liqueurs, vanilla, coffee, and spices.

Homemade truffles can last up to 2 weeks in the refrigerator and for up to 6 months in the freezer. For the best texture and flavor, bring them to room temperature before serving. Even if you're planning on gifting your chocolate truffles, be sure to store them in the fridge or freezer.

Set one candy onto a two-pronged fork, then completely dip candy into melted chocolate. Gently tap the fork against side of the bowl to remove any excess melted chocolate. Place onto baking sheet lined with waxed paper. Repeat with remaining candy.

Dip each cake ball by holding them upside down by the toothpick and submerging the ball into the candy coating. Gently lift out and shake off excess while still upside down.

Cocoa butter is the best option as it's the natural fat present in chocolate. Alternatively, you can use a bit of vegetable oil or shortening. Start by adding just a small amount (a teaspoon for every 100 grams of chocolate should suffice), stir it in, and see if the chocolate is thin enough for your needs.