Are you a chocolate truffle lover? Here are 10 of the best chocolate truffles you will definitely enjoy! These are yummy treats – from the new flavors liquor and wasabi truffles to the classic cookies and cream truffles.
1. Liquor Truffles
Ingredients:
• 1/4 cup + 1 tsp cream
• 1 tbsp + 1 tsp butter
• 160 grams chocolate (chopped into small pieces)
• 1 tbsp + 2 tsp preferred liquor
• chocolate transfer sheet (optional for decoration)
Instructions:
Prepare a mixing bowl.
Add 1/4 cup + 1 tsp cream and 1 tbsp + 1 tsp butter.
Microwave until butter has melted.
Add 160 grams of chopped chocolate.
Stir until chocolate melts into the mixture.
Add 1 tbsp + 2 tsp of your preferred liquor.
Stir until well combined.
Pour into a chocolate mold (any mold will do).
Tap out the excess chocolate mixture on a parchment paper.
Let the chocolate set for 5 minutes.
Add excess chocolate mixture that will serve as the ganache.
Fill each mold with more chocolate mixture.
Scrape off any excess.
You can put a chocolate transfer sheet on top of the mold.
Let them set for a few minutes.
Remove the transfer sheet, then gently tap out the chocolate truffles from the mold.
Enjoy!
2. Wasabi Chocolates
Ingredients:
• some wasabi
• dark chocolate (for coating)
• green cocoa butter
• chocolate transfer sheet (optional)
Instructions:
Microwave dark chocolate until it melts.
Brush the chocolate mold with green cocoa butter.
Pour chocolate mixture into the mold.
Tap off the excess chocolate, then scrape off excess.
Let it set for 5 minutes.
Pipe in some wasabi in each mold.
Cover each wasabi with chocolate mixture.
Flatten the top of the mold.
Put a chocolate transfer sheet on top of the mold if you like.
Let them set for a few minutes.
Remove the transfer sheet, then gently tap out the wasabi chocolates from the mold.
Enjoy!
3. Cheesecake Truffles
Ingredients:
Base:
• 1/2 cup butter
• 1 egg
• 215 grams all-purpose flour
• 80 grams unsweetened cocoa powder
• 3/4 cup caster sugar
Filling:
• 360 grams cream cheese
• 3/4 cup caster sugar
• a pinch of salt
• 4 tsp plain flour
• 1 egg
• 1/2 tsp vanilla extract
• 2 1/2 tsp cream
• melted milk chocolate (for coating)
Instructions:
Preheat oven to 160 C.
Filling:
In a stand mixer, add cream cheese and caster sugar.
Add 4 tsp of plain flour and a pinch of salt.
Mix until smooth and well combined.
Add 1/2 tsp of vanilla extract, an egg, and 2 1/2 tsp of cream.
Mix until smooth and well combined.
Transfer the mixture into an oven-proof bowl.
Gently tap to smoothen the surface.
Place it into a larger mixing bowl.
Pour some water into the larger bowl.
Place inside the preheated oven.
Bake for 30 minutes.
Once done, remove from the oven and set aside.
Base:
Prepare a medium mixing bowl.
Add 1/2 cup of butter and 215 grams of all-purpose flour.
Add 80 grams of unsweetened cocoa powder, 3/4 cup of caster sugar, and an egg.
Mix well until dough forms.
Transfer to a parchment paper.
Cover with another parchment paper, then flatten out using a rolling pin.
Peel away the top parchment.
Place it on a baking sheet.
Put it inside the oven and bake for 10 minutes at 160C.
Once done, remove from the oven.
Crumble the base by using two forks.
Transfer to a mixing bowl.
Set aside.
Assembly:
Microwave some butter until it melts.
Pour the melted butter into the bowl of the base.
Mix until well combined.
Transfer to a parchment-lined baking tray.
Flatten the base mixture into a thin layer.
Place in the freezer until firm.
Once done, make small round bases using a small round cutter or small cookie cutter.
Place the round bases on a baking tray.
Set aside.
Transfer the filling into a large mixing bowl.
Whip until smooth.
Transfer into a piping bag with a star-shaped nozzle.
Pipe out the filling on each round base.
Place in the fridge until firm.
Once done, coat each truffle with melted white chocolate.
Let them set for 5-7 minutes.
Serve and enjoy!
4. Pumpkin Truffles
Ingredients:
• 160 grams roast pumpkin
• 50 grams butter
• 10 grams cream
• 85 grams white chocolate
• 1/2 tsp pumpkin spice
• melted white chocolate (for coating)
Instructions:
In a microwave-safe mixing bowl, add 160 grams of roast pumpkin, then mash it.
Add 10 grams of cream and 50 grams of butter.
Mix well to combine.
Microwave until the mixture is smooth.
Add 85 grams of white chocolate.
Stir until white chocolate melts.
Season with 1/2 tsp of pumpkin spice.
Stir to combine.
Transfer into a blender.
Blend until smooth.
Transfer into a piping bag.
Seal and put it inside the fridge to cool.
Prepare a chocolate mold.
Fill each mold with melted white chocolate.
Tap out excess chocolate and scrape off top to clean excess chocolate.
Let it set for 5 minutes.
Once set, pipe out the pumpkin mixture into each mold.
Cover with the remaining melted white chocolate.
Smoothen tops and scrape off excess chocolate.
Let them set.
Once set, gently tap out the pumpkin truffles from the mold.
Serve and enjoy!
5. Banana Chocolate Truffles
Ingredients:
• 2 medium ripe bananas
• 2 tsp lemon juice
• 1/4 cup butter
• 85 grams milk chocolate
• melted milk chocolate (for coating)
Instructions:
Add two medium ripe bananas in a small pot.
Mash the bananas using a fork.
Add 2 tsp of lemon juice.
Mix well to combine.
Set it over medium heat.
Add 1/4 cup of butter.
Stir until butter melts.
Once done, remove from the heat.
Add 85 grams of milk chocolate.
Stir until chocolate melts.
Transfer into a blender, then blend until smooth.
Pour into a parchment-lined container.
Spread evenly.
Place inside the freezer.
Once frozen, remove it from the container.
Slice into small squares.
Place a square on a fork.
Dip completely into the melted white chocolate.
Once coated, lift the fork and carefully tap to remove excess chocolate.
Place it on a parchment.
Repeat this with the remaining squares.
Let them set.
Serve and enjoy!
6. Nougat Chocolate Truffles
Ingredients:
• 2 cups caster sugar
• 1.5 cups liquid glucose syrup
• 1 tbsp honey (optional)
• 2 egg whites
• 1.5 cups pistachio nuts (or any nuts)
• 1.5 cups mixed dried fruits
• melted chocolate
• texture mat (optional)
Instructions:
Mix pistachio nuts and mixed dried fruits in a bowl.
Set aside.
Set a saucepan over medium-high heat.
Add 2 cups of caster sugar, 1.5 cups of liquid glucose syrup, and 1 tbsp honey.
Stir until sugar dissolves.
Continue to heat the mixture.
Meanwhile, add two egg whites in a stand mixer.
Whip until soft peaks form.
Once the sugar mixture reaches around 220 F, gradually add three scoops of the sugar mixture into the stand mixer.
Continue to whip.
Place the sugar mixture back to the heat until it reaches 300 F.
Gradually pour it into the stand mixer.
Add the nuts and dried fruits mixture.
Mix well to combine.
Transfer the thick mixture on a parchment-lined baking tray.
Cover top with another parchment paper.
Flatten using a rolling pin.
Place in the fridge and let it cool.
Once cold, peel away the parchment papers.
Cut the nougat into squares or triangles.
Dip each nougat square or triangle in a bowl of melted chocolate.
Place them on a texture mat or parchment paper, whichever you prefer.
Let them set.
Serve and enjoy!
7. Oreo Chocolate Truffles
Ingredients:
• 12 Oreo cookies
• 120 grams chocolate (chopped)
• 3 tbsp + 1 tsp cream
• melted dark chocolate (for coating)
Instructions:
Separate an Oreo cookie and the filling.
Shape the filling into a small ball.
Do this with the rest of the Oreo cookies.
Place the filling on any container and place it in the fridge to cool.
Put the Oreo cookies inside a ziplock bag.
Crush into fine crumbs using a rolling pin.
Add 3 tbsp of cream and 120 grams of chopped chocolate in a microwave-safe bowl.
Microwave until chocolate melts.
Once done, remove from the microwave, then stir to smoothen.
Pour the Oreo crumbs into the bowl.
Mix well to combine.
Assembly:
Remove the Oreo filling balls from the fridge.
Roll each ball again to smoothen the surface.
Spoon 1/2 tbsp of the cream and chocolate mixture.
Add the filling to the center of the mixture.
Close the mixture to cover the filling.
Roll to smoothen, then put on a baking tray.
Do this with the rest of the mixture and filling.
Place in the freezer until firm.
Once frozen, dip each ball into the bowl of melted dark chocolate for coating.
Place them back on the baking tray and let them set.
Serve and enjoy!
8. Marshmallow Truffles
Ingredients:
• small marshmallows
• white chocolate
• food coloring
• melted milk chocolate (for coating)
Sugar Cookie:
• 1/2 cup butter
• 3/4 cup caster sugar
• 1 egg
• 2 cups all-purpose flour
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/2 tbsp vanilla extract
Instructions:
Sugar Cookie:
Prepare a stand mixer.
Add 1/2 cup of butter, 3/4 cup of caster sugar, and 1/2 tbsp of vanilla extract.
Mix on low speed until well combined.
Crack open an egg, then continue to mix until well combined.
Add 2 cups of all-purpose flour.
Season with 1/4 tsp each of ground nutmeg and ground cinnamon.
Mix until dough forms.
Transfer the dough on a parchment paper.
Cover top with another parchment paper.
Flatten using a rolling pin until 1/2-inch thick.
Place in the freezer until firm.
Once firm, cut out small round shapes using a small cookie cutter.
Remove excess dough.
Put them on a parchment-lined baking tray.
Place inside the oven at 180 C temperature.
Bake for 6-7 minutes or until golden.
Once done, remove from the oven and set aside.
In a small bowl, add melted milk chocolate and some food coloring.
Mix well to combine.
Add streaks of the food coloring mixture in the chocolate mold.
Let them set.
Fill the chocolate mold with the melted milk chocolate.
Tap out excess chocolate and scrape off top to clean excess chocolate.
Let it set for 5 minutes.
Add a small marshmallow in each mold.
Top each off with the small round sugar cookie.
Cover with the rest of the melted milk chocolate.
Scrape off excess.
Let them set.
Tap out the truffles.
Serve and enjoy!
9. Honeycomb Truffles
Ingredients:
• melted milk chocolate (for coating)
Honeycomb:
• 365 grams caster sugar
• 140 grams glucose syrup
• 110 ml water
• 1 tsp bicarb soda
• 1/2 tsp baking powder
Instructions:
Sift in 1 tsp of bicarb soda and 1/2 tsp of baking powder to a bowl.
Set aside.
Prepare a large mixing bowl.
Line it with non-stick parchment paper.
Set aside.
Prepare a saucepot.
Add 365 grams of caster sugar, 140 grams of glucose syrup, and 110 ml water.
Set the saucepot over high heat.
Stir until sugar dissolves.
Let it boil.
Lightly whisk to distribute the heat.
Add the baking powder mixture.
Lightly whisk to combine.
Once thick and well combined, remove from the heat and transfer to the parchment-lined mixing bowl.
Let it cool completely.
Peel away the parchment paper and transfer the honeycomb to a baking tray.
Break into small pieces.
Set aside.
Assembly:
Fill the chocolate mold with melted milk chocolate.
Tap out excess milk chocolate, then scrape off the surface for excess.
Add honeycomb pieces in each mold.
Cover with the rest of the melted milk chocolate.
Gently tap to spread evenly, then scrape off excess.
Let them set.
Tap out the truffles.
Serve and enjoy!
10. Cookies & Cream Truffles
Ingredients:
Mold:
• melted white chocolate
• melted dark chocolate
• melted milk chocolate (for coating)
• red cocoa butter
• gold luster dust
Filling:
• 150 grams white chocolate (chopped)
• 1/4 cup cream
• 1 tsp vanilla extract
• cookie crumbs
Instructions:
Place cookie crumbs on a parchment-lined baking tray.
Bake until crisp.
Set aside.
In a small bowl, add red cocoa butter and melt it.
Add streaks of the mixture in the chocolate mold.
Add gold luster dust.
Tap gently to remove excess.
Set aside.
In a microwave-proof mixing bowl, add 1/4 cup of cream.
Add 1 tsp of vanilla extract.
Stir to combine.
Microwave for at least 30 seconds.
Add 150 grams of chopped white chocolate.
Stir until chocolate melts.
Continue to stir until smooth.
Add the baked cookie crumbs into the mixing bowl.
Stir to combine.
Transfer to a piping bag and set aside.
Fill the chocolate mold with melted milk chocolate.
Tap out the excess chocolate, then scrape off the surface for excess.
Let them set.
Pipe out the filling in each mold.
Cover with the rest of the melted milk chocolate.
Gently tap to spread evenly, then scrape off excess.
Let them set.
Tap out the truffles.
Set aside.
Meanwhile, prepare a parchment paper.
Pour melted dark chocolate on the paper, then spread evenly using a spatula.
Gently tap to smoothen the surface.
Let it set.
Once set, pour melted white chocolate on top.
Spread evenly using a spatula.
Drop the truffles on top.
Let them set.
Once set, cut out using a small cookie cutter.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=rcKbOVI_yBo
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