Ann Reardon

Top Ten Most Popular Chocolate Truffle Recipes

chocolate truffles recipes ann reardon

Peering through the glass display cabinet at the chocolatier, I would have loved to buy all of them.  I was struck by how expensive it was for one such truffle.  Things which although delightful seemed relatively simple to make at home.  So I asked you what truffles you wanted to know how to make. It appears that you wanted to try them all too, with hundreds of requests rolling in for over sixty different flavors of truffles ranging from bacon through to the ever popular caramel.   Your top ten most requested truffle recipes are all here in one post.  If you missed the first chocolate truffles recipe post you can find it here.

Watch the video for detailed instructions on making all of these chocolate truffles

 

Chocolate for coating truffles

You will need your chosen truffle fillings (recipes below and demonstrated in the video above) plus tempered chocolate for dipping the truffles.  Read this post first on what chocolate to use and how to temper chocolate.

300g (10.58 ounces) of tempered dark chocolate covered 20 truffles (6 of them in a mold and 14 dipped), with 90g (3.17 ounces) of chocolate left over (you need the extra so you have enough to dip the truffles).

 

10. Nutella Truffles

nutella truffles how to cook that

(makes 12 cubes)
180g (6.35 ounces) or 1/2 cup nutella
15g (0.53 ounces) or 14 whole hazelnuts
tempered chocolate for coating (see top of post for quantities)

If you have a mold you can pipe nutella into the mold, if you don’t have a mold then put some nutella into a small container, use a knife to mark the surface so you can see where your squares will be and push a hazelnut into the top of each one.

Freeze overnight.  In the morning it will be firm enough for you to cut into squares using a hot knife.   Dip your frozen cubes into tempered chocolate (see this post on how to temper chocolate).  Then use your fork to scoop it out and tap it on the side of the bowl to get off any excess chocolate.

Garnish with a piece of hazelnut on the top of each truffle.

 

9. Coconut Truffles

 
(recipe developed by Ann Reardon)

coconut truffle recipe

(makes 50 triangles)
2 Tbsp or 40g (1.41 ounces) glucose syrup
1 1/4 cups or 270g (9.52 ounces) sugar
75mL (2.54 fluid ounces) or 1/4 cup water
1/2 cup or 125g (4.41 ounces) coconut milk
1/2 cup or 119g (4.2 ounces) cream
25g (0.88 ounces) or 2 Tbsp butter chopped
3 cups or 234g (8.25 ounces) desiccated coconut
tempered chocolate for coating (see top of post for quantities)

Place your sugar, glucose syrup and water into a saucepan and heat over high heat stirring until the sugar is dissolved.

Once the sugar is dissolved wash down the sides of the pan using a wet pastry brush and leave over the heat, unstirred until the syrup starts to turn golden, approximately 148°C (298.4 degrees Fahrenheit).

Stir in your cream, coconut milk and butter, hot steam will rise suddenly so stand back and then stir until it is smooth.  Add a candy thermometer to the side of the pan and heat without stirring until it reaches 110°C (230 degrees Fahrenheit).

Remove from the heat and stir in your dessicated coconut.  Pour into a lined brownie tin and allow to cool at room temp.

Once cooled remove from the tin, cut into long slices and use two knives to shape it into a point at the top.   Refrigerate for at least an hour.  Slice into small bite sized pieces and then drop into your tempered chocolate.

Scoop out with the fork and tap on the side of the bowl and then place onto baking paper, sprinkle the top with coconut.

 

8. Hazelnut Truffles

IMG_4356

(makes 30)
200g (7.05 ounces) milk chocolate
60mL (2.03 fluid ounces) cream
100g (3.53 ounces) or 3/4 cup hazelnuts whole
2 cups or 436g (15.38 ounces) sugar
1/2 cup or 125mL (4.23 fluid ounces) water
1 Tbsp glucose syrup

tempered White and Dark Chocolate for dipping

Place chocolate into a bowl and pour over the hot cream.  Leave for a minute and then stir until smooth. Set aside.

Spread you hazelnuts onto some baking paper.  Place your sugar and water and glucose syrup into a saucepan.

Stir until the sugar is dissolved then brush down the sides of the pan and leave it to bubble until it starts to go golden.  Immediately pour it over the hazelnuts and leave it to cool completely.  When it is cold it will be solid, snap it into pieces and place into a strong bag.  Smash it with a rolling pin, pour the pieces into the ganache and stir well. Cover with plastic wrap and leave overnight at room temperature to go firm.

Once it is set take spoonfuls of the ganache and roll it into balls.

Dip the balls of ganache into the white chocolate and tap on the side of the bowl to remove any excess. Place onto some baking paper to set.  Once set, hold the base of the truffle and dip the top into dark chocolate, tap your hand to help shake off excess chocolate and then turn it up the right way and place back on the paper.  Once they are set put some white chocolate into a ziplock bag and pipe swirls onto the top.

 

7. Orange Truffles

(recipe by Ann Reardon)

orange truffles recipe
(makes 10 balls)
150g (5.29 ounces) white chocolate shavings
100g (3.53 ounces) milk chocolate
2 oranges
additional tempered chocolate for coating see top of post for quantities

Grate the rind of two oranges on a fine grater.  Juice the oranges and place the juice and rind into a saucepan.   Let it boil for approximately 6 minutes to concentrate the juice. Pour through a sieve.

Pour 2 tablespoons of hot concentrated juice over the chocolate. Stir until smooth (microwave for 10 seconds if chocolate not completely melted) to make an orange flavoured ganache.  Place that in a container in the freezer overnight.

Roll your cold ganache into balls then drop into the tempered dipping chocolate. Scoop out and tap on the side of the bowl then drop into the white chocolate shavings. Cover and place on baking paper to set.

 

6. Peanut Butter Squares

peanut butter truffles recipe how to cook that
(makes 12 cubes)
130g (4.59 ounces) or 1/2 cup peanut butter
70g (2.47 ounces) or 1/4 cup jam (jelly if you’re in the USA)
tempered chocolate for molds
Take some peanut butter and some jam (jelly) and mix together to make a sweetness that you like.  Place in a small container lined with baking paper and freeze over night.

Using a finely serrated knife cut into cubes.

Spread some white chocolate thinly onto a piece of nonstick baking paper and make a pattern in it. Spread dark chocolate over the top and then once it is starting to set cut it into squares. Leave to set completely and then peel off the paper.

Dip your squares of frozen peanut butter and jelly (jam) into the chocolate and then top with a patterned square.

 

5. Peanut Butter and Jelly Chocolates

peanut butter and jelly truffle ann reardon

To make 10
30g (1.06 ounces) or 1 Tbsp Jelly (Jam)
50g (1.76 ounces) or 3 Tbsp Peanut Butter
tempered chocolate for coating

Fill the molds with tempered chocolate scrape off the top, leave for a moment and then pour it out and scrape clean.  Leave that to set up.  Using a ziplock bag pipe a small amount of Jelly (jam) into each mold, top that with a small amount of chocolate to seal over the first section.  Pipe in some peanut butter into each mold.

Then fill the mold with chocolate scrape off the excess and leave to set.

 

4. Strawberry Truffles Recipe

  
(recipe developed by Ann Reardon)

strawberry truffle recipe how to cook that

(makes 300ml of filling, each truffle will use approx 5ml depending on the size of your mold)
250g (8.82 ounces) strawberries, washed, hulled and halved
200g (7.05 ounces) white chocolate (for a thicker ganache use more chocolate)

white and dark tempered chocolate for molds, optional red oil based food colouring

Place strawberries in a saucepan and place over a medium heat with a lid on to stew. Stir often to make sure they do not burn on the bottom. Once the fruit is very soft remove from the heat and stir in the white chocolate.
If you want it totally smooth strain through a fine metal sieve. Place in the fridge overnight to cool completely.

Take two small bowls and put a spoon of white chocolate in each, mix in some red oil based food colour into each. Using your finger place smudges of each of the colours on the inside of the mold.  Fill the molds with dark chocolate, scrape clean, leave for a moment and then tip out the excess.

Pipe in some strawberry ganache into each mold.  Cover with chocolate and scrape off the excess and leave to set then turn out of the mold.

 

3. Raspberry Truffles Recipe

(recipe developed by Ann Reardon)

raspberry truffle recipe how to cook that

(makes 300g (10.58 ounces) of filling, I used 5g (0.18 ounces) per chocolate mold)

200g (7.05 ounces) or just under 1 1/2 cup raspberries fresh or frozen defrosted
4 Tbsp cream
25g (0.88 ounces) or 2 Tbsp butter chopped
1 1/4 cups or 270g (9.52 ounces) sugar
2 Tbsp glucose syrup
75mL (2.54 fluid ounces) or 1/4 cup water

tempered chocolate for molds

Blend your fresh or frozen defrosted raspberries in a blender with the cream until smooth. Push through a fine sieve to take out the tiny seeds.  Measure your mixture and you should have around 240ml or just a little less than 1 cup.

Heat your sugar, water and glucose syrup in a saucepan until the sugar has dissolved, wash down the sides of the pan using a wet pastry brush  and then leave it to bubble unstirred.  Keep an eye on your sugar mixture, you are waiting for it to start to turn golden, then add your raspberry cream mixture and the butter. Stir until well combined.

Return to the heat and add a candy thermometer to the pan and heat it until 230ºF (110ºC). If you don’t have a candy thermometer take a small amount and let it cool on a plate to see roughly how thick it will be.  Pour into a heat proof bowl and leave to cool completely.

Then fill the molds with white chocolate, tip out the excess and let it set up.  Take some of your gooey raspberry filling, put it in a ziplock bag and pipe into each mold. Gently tap it to smooth it out and using a knife scrape off any that has gone on the edges as that will prevent the chocolate from making a seal.  Top with you white chocolate and scrape off any excess.  Leave to set, then tip out of the mold.

 

2. Runny Caramel Truffles Recipe

runny caramel truffle how to cook that

You will need:

Dulce de leche, a thick caramel sauce
tempered chocolate for mold
Gold luster dust (available from cake decorating stores)

Fill your mold with chocolate and scrape off any excess, tap it on the bench to remove any air bubbles.

Leave it to sit for a moment, the longer you leave it, the thicker the outside chocolate will be.   Tip out the excess chocolate, tapping on the back of the mold, then scrape off the excess.  Place some dulce de leche into a ziplock bag and pipe it into the centres.  Cover with chocolate, scrape off the excess and leave to set.  Tip out of the mold.  Using some gold luster dust on a clean dry paint brush, dust a stripe onto each chocolate.

 

1. Chewy Caramel Chocolate Truffle Recipe

*THE MOST POPULAR TRUFFLE REQUEST*

chewy caramel truffle recipe reardon

(makes approx 40 caramel rectangles)
75millilitres (2.54 fluid ounces) or 1/4 cup water
2 Tbsp glucose syrup
1 1/4 cups or 270g (9.52 ounces) sugar
1 cup or 250mL (8.45 fluid ounces) cream
25g (0.88 ounces) or 2 Tbsp butter chopped

tempered chocolate for coating

Line a container with non stick baking paper, get a pastry brush and additional water for washing down the sides of the pan and a candy thermometer ready.
Place your sugar, water and glucose syrup into a sauce pan and bring to the boil, stirring until the sugar is dissolved.

Once it is dissolved wash down the sides of the pan using a pastry brush dipped in water and then leave it to boil without stirring.

While it is bubbling measure out your cream and butter.  Keep a watch on the saucepan and when one spot starts to go golden, stir in the cream and butter, take care not to get burnt by the steam.  Keep stirring until it is well combined then let it bubble away unstirred.

Add a candy thermometer to the pan and heat it to 255ºF (123ºC).  If you don’t have a candy thermometer see video for tips on how to know if it is ready.

Immediately pour it into a lined heatproof container and leave it to semi-cool. Once it is cool enough to handle, firm but still slightly warm pull it out of the container and cut it into rectangles.  Then cool completely.

Drop into your tempered chocolate, decorate with a squiggle of extra chocolate.

by Ann Reardon How To Cook That

CHOCOLATE     TRUFFLES       GIVEAWAY Entries have now closed, thank you to everyone who entered I wish I could send you all truffles, see below for the winners.

How To Cook That on Google Plus
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chocolate truffle recipe how to cook that
TRUFFLE GIVEAWAY WINNERS Congratulations to:
Lisa Ribeiro, nemninni, bubbleandmorebubbles, Kevin Sewers and Bree Carlson enjoy your truffles!

by Ann Reardon How To Cook That
2013

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country: http://bit.ly/ARcookbook
All recipe quantities in the book are in grams, ounces and cups.

260 Comments View Comments

  1. Hi,

    I love your video!
    I would love to make those chocolates for my bf during V day.

    But I have shortage of time. If I cant freeze those fillings overnight, what is the minimium time to get it out of the freezer?

    Also, after making the chocolate, how long do i have to put it into the freeze again?

    Thank you!

  2. hi anna can i use strawberry instead of the raspberry filling because i can`t find any raspberry near in my place.. if so will there be any difference aside from the flavor??

  3. Hi Ann
    I liked your video on truffles very much. I want to know that you used golden color on runny caramel shell, what is the name of it and where can i find it?

  4. Hi,
    I was looking for chocolate recipe for V-day when I came across your site. Nice!
    I have a query.. I’m interested in trying out #3 but my bf is vegan so I cant use cream or butter. Do you have any suggestions for substitutes for those ingredients?

  5. Hello ann,

    I wanna make number 3 with the raspberries. But i can find glucose syrup or corn syrup so can you do it also without one of that things?

  6. Hi Ann,

    I came across your youtube on how to make choc truffles and loved it! I made my first nutello batch for my sons musik teacher! Also am attempting the rasberry, chewy caramel, coconut, & hazelnut ones as christmas gifts for the boys. Hope it all goes well!
    Thanks you again for your website and all your lovely recipes and instructions!

    REgards,

    Samantha! 🙂

  7. Rating: 5

    Hi Ann,

    I found your tutorial on youtube on how to make the truffles and since then I have been practicing on making the ganache and shells using a variety of different silicone moulds and yesterday I spent all day making my starting collection one of which you will recognise however I came up with a new flavour which I made by accident (the oreo make a white ganache and blitz and bag of oreos with filling then pour into mixture and stir until mixed then pipe).

    I just wanna say thanks for inspiring me to make more flavoursafter Christmas and will continue to watch your tutorials.

    Merry Christmas and a happy new year.

  8. Hi Ann, im just wondering if i can use all purpose cream with 20% fat rather than the heavy cream?

    I’d love to make these truffles for Christmas 🙂

    Thanks

  9. Hi Ann!
    When you say leave it for a moment when you are letting the chocolate set in the mold…how long do you normally leave it? 2 min 5 min?

  10. I want truffles 🙂 I hope it’s not too late found about ur website fe weeks ago whole searching thru google. It had helped me a lot
    Love you videos!!! Thanks

    • Hi Misbah, sorry the competition has closed, winners are listed at the end of the post, but you are welcome to make some 😀

  11. Hi ann can you leave a link to the candy thermometer you use

  12. Hi Ann,

    Its so amazing !! loved it.
    I need to clarify one thing that, is the glucose syrup and liquid glucose is same?

  13. * looking

  14. Great Job ! 🙂 they are lookin AMAZING

  15. Hi Ann, How long do you think these could be stored for? Thankyou in advance.

    • Hi Jennifer if the chocoalte is completly enrobing the filling they should be good for a month

  16. Hi Ann, Just wondering if you have a Champagne Truffle recipe?

  17. Rating: 5

    Ann,
    You are awesome… I have been searching the internet for decent truffle directions and recipes and you were the “gold” at the end of the rainbow!

    I am a self-taught cake designer/pastry chef and currently wanted to try my hand in chocolate/sugar work.
    I bought the molds, 75 pounds of chocolate, the packaging and everything else possible… then when it came time to actually research the craft, YOU made it fun!

    I had a couple questions about chocolate I can’t seem to get answered…if you ever have a second, could you email me?
    Thank you so much!!

    • Hi Megan, I go through the blog comments and answer as many as I can so post your questions up and I will get to them 😀

  18. Hello Ann

    can i use the corn syrup instead of glucose syrup?

    thanks

    • hi mohammad yes you can

  19. Hi ann,
    im 9 years old i like your videos im using my mums email could you do videos that kids could make
    Thanks,

  20. Hi ann, im just a starter in pastries just wondering almost all of your recipes have cream what kind is it and almost all of your desserts in youtube have gelo in it why is so impotant sorry for the questions thanks:)

    • hi kayle, gelatin is used to set some of the desserts.
      cream that i use is 35% fat

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