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.

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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. Could i use strawberries instead of rasberries in the rasberry truffle?

    • Hi Helena, Yes you can. You could use the same quantity of fresh strawberries, though you may wish to adjust the sugar quantity. Strawberries are sweeter, so using the same quantity of sugar may produce an end product that is too sweet. Adjust the sugar to suit your taste.

  2. thank you for your recipe ….i love chocolate so mush

  3. Rating: 2

    Hi Ann,
    I tried your recipe about those caramel chocolate truffle, but the caramel is too hard to chew. It became petrified and I don’t know what I did wrong.. I thought of cutting the caramel bar into small pieces and melt it once again, with some extra milk. Do you think it can work? Or do you have a better idea?
    Thanks!!
    Martha

    • Hi Martha, the hardness of the caramel is related to how hot you heat it. So it has gone too hot. If you are using a candy thermometer check if it is accurate by measuring boiling water.

  4. I made toenail truffles, Made with slivered almonds. So yum!

    • Interesting!

  5. Hi.
    I’d like to know what temperature do you leave your stove on when making the praline and chewy toffee fillings.
    Do you leave it on high all the time while the syrup is getting to golden colour and also when you put in the thermometer? Will it not burnif left on high? Or do you leave on a medium heat?
    Thank you

    • Hi Samirah, Ann usually leaves her pan on high when making the chewy caramel as it would otherwise take too long for the syrup to get hot enough. Once it’s reached the desired temperature on your candy thermometer, you can take it off the heat altogether.

  6. what happens if we do not have a blender to bled the Raspberry can I boil them until it is soft

    • Hi Kesie, Just heat the rasberries with a little bit of lemon juice to soften them, then push them through a fine sieve.

  7. Rating: 4

    Hello Ann,
    I don’t know if you got time to answer and if that’s the right way to ask you. First I wanted to say that I tried your iPad cake last week and it came out amazing! It was for my dad’s birthday and the people were stunned.
    So today I was trying chocolate truffles and I tempered the chocolate and stuff and put it in the freezer for a few minutes (don’t know if that’s allowed) but it’s only part shiny, so the edges are a bit luster less and I don’t know what i did wrong.
    Well like I said I know you’re busy and probably don’t have time to answer but I would be really happy if you proof me wrong cause I don’t know who to ask but you 🙂
    So have a happy week and bless you and you’re family
    With lots of greetings from Germany to the beautify Australia (I’ve been there, it’s breathtaking, I really loved it! Sorry I’m gonna stop now)
    Xx Rosa

  8. Can I replace glucose syrup with corn syrup. Bcuz we dont have glucose syrup here in our area.

    • Yes you can Uzma.

  9. Could I use the amounts of chocolate, zest amd juice from the orange truffle to make lemon or lime truffles with white chocolate ganache?

    • Hi Helena, Yes you can. Sounds Yum!

  10. hi. thank you for recipe. i wondering, if i use puree instead raspberry IQF, then how many gram that i need?

    • Hi heejiee, Yes you can. Use one third by volume to the weight of the chocolate. So if you are using 100g of chocolate, use 33g of puree.

  11. Thank you for your recipe!!
    and then, can I use a mold to make orange truffles?

  12. Rating: 5

    Those are the truffles that I made and they were execelent
    Banana truffle
    coconut truffle
    hazelnute truffle
    and simlpe ganache in coco powder
    thank you and can you tell me 1 tablespoon ok glucose how much in grammes ?

  13. Did the chewy caramel chocolate truffle! The taste was great but the caramel was to soft although i used a candy thermometer!!!! Does humanity affected the texture??? I live in Greece and we have plenty!

  14. Rating: 4.5

    Hi Ann,

    A message all the way from the Netherlands, Europe.
    I’m a great fan of your YouTube-channel; thank you for all the great videos!

    One question about the truffles: there is cream in a lot of them. My sister is allergic to that. Is there a way to replace the cream with something she can have, without giving in on texture and taste?

    Thank you so much for your response!

    Have a great Christmas!
    Nanni

    • Hi Nanni, it depends on what she is allergic to, if she is allergic to dairy then she won’t be able to have the chocolate either.

      • Hi Ann! Thank you for your quick response! She is allergic to just cream, in any form.. Can you work with that? She can have chocolate, milk, eggs, and so on; just not cream..

  15. Hi Ann, for the nutella truffles I found it easier to pipe small swirls of nutella with a star shaped nozzle, then put the hazelnut on top. That way you don’t have to cut it, just take them out of the freezer and dip them in chocolate. Ok thanks for the recipes 🙂

  16. HI Ann!
    What do I wrong if the bottoms of my truffles get off?
    I love your videos and this is very encouraging that almost everything, following your instructions, I can do myself. It is great fun for me and my family.

  17. Hi Anna
    I am leaning to make chocolates and I am following your recipes honestly.
    I have a problem in making peanut butter squares.
    I live in India-having hot climate-. My peanut butter is melting and very difficult to set…..
    Can you suggest what should I do.

    • Hi Nivedita, I see it is hot there even at night. You could try making a ganche with the peanut butter and chocolate and then freeing that, it is still going to be soften very quickly though

  18. Hi Ann,
    Great recipes and sweet ideas I cannot wait to try them. I am just wondering how long will they last? In my house not long I am sure but I have a friends birthday coming up and I am just wondering can I make these a couple of days in advance or do I have to make them on the day? Thanks,
    Jenny

  19. Thank u Ann for your wonderful recipes!
    I’m looking to make the Runny caramel truffles recipe but the substance should be clear or white so that i can color it and flavor it for several different flavors and colors, can you post helpful guidance on that? i chose the runny caramel as an example because i like the runny texture of it,
    Thanks in advance.

  20. Tried double cream but didn’t work , which cream should I use ?

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