Best 5 Crispy Chocolate Truffles Recipes

HOMEMADE CHOCOLATE TRUFFLES RECIPE

Steps:

• Place the chocolate in a heat-proof bowl. Set aside.
• Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
• Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.
• Scoop the set truffle mixture into 2 teaspoon-sized mounds. This cookie scoop is the perfect size. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. This gets a little sticky, so see my tips above.
• Roll each into toppings, if desired. Truffles taste best at room temperature!
• Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.

CHOCOLATE TRUFFLES

Steps:

• In a microwave, melt chocolate chips and milk; stir until smooth. Stir in vanilla. Refrigerate, covered, 2 hours or until firm enough to roll. , Shape into 1-in. balls. Roll in coatings as desired.

CHOCOLATE TRUFFLES

Steps:

• Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
• Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
• If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners' sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.

EASY CHOCOLATE TRUFFLES

Steps:

• 1. Line an 8-inch square baking pan with parchment, with overhang on two sides. In a saucepan, bring heavy cream and salt to a simmer.
• Place chocolate in a heatproof bowl and pour hot cream mixture over top; let stand 5 minutes then stir until smooth. Pour mixture into baking pan and refrigerate until set, at least 2 hours.
• When mixture is firm, cut into 1-inch squares and toss in cocoa powder. (See variation section below for instructions on rolling the truffles into balls). To store, box up truffles and refrigerate them at least 15 minutes and up to 2 weeks.

HOW TO MAKE CHOCOLATE TRUFFLES

Steps:

• Add chocolate chips to a heat-proof mixing bowl; add ginger, cinnamon, black pepper, salt, and cayenne. Heat cream over medium heat until it just starts to simmer. Immediately remove from heat and pour hot cream over chocolate. Shake bowl slightly to fully cover the chocolate; let sit for 2 minutes. Slowly whisk until well combined and a thick, glossy ganache forms.
• Cover ganache with plastic wrap and let cool to room temperature or until firm enough to scoop, about 15 minutes. Form about 2 teaspoons of the ganache into balls using a small sorbet scoop, or roll by hand. Place balls onto a baking sheet lined with silicone or parchment paper. Refrigerate until cold and firm, about 15 minutes, then re-roll as needed to smoothen.
• Place a heat-proof bowl over a pot of hot water on the lowest heat settling. Add most of the chocolate chips, reserving about 1/3 cup, to the bowl and let melt, about 5 minutes. In the meantime, break gingersnap in half and place on a plate next to a microplane. Stir the reserved chocolate chips into the melted chocolate until they disappear. Remove from heat.
• Dip truffles into the melted chocolate by hand or by holding each truffle with a fork and spooning the chocolate on top. Place truffles on the baking sheet and swirl the tops with your finger. Grate the gingersnap on top. Let truffles rest on the baking sheet until the coating dries and hardens completely, trimming away excess chocolate from the bases using the back of a knife if desired.