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

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

259 Comments View Comments

  1. Rating: 4.5

    Hello from Germany, Anne!
    I tried the ones with orange and the ones with mixed peanutbutter-jelly (7&6).
    My Ganache was too soft to keep in shape so I’ll probably use less juice next time (I actually especially looked up Australian Tablespoons and used two) they looked wonky, oval and too big but tasted absolutely amazing!
    Do you think this recipe would work with white chocolate and lemon? I’d love that! Any tips would be greatly appreciated.

    The Peanutbutter-jelly ones (without the fancy top) came out pretty good, because they actually were frozen mostly solid.
    But I thought my chocolate would be enough to cover it fully and I ran dangerously low on it in the end. So they didn’t look as good, as it wasn’t as much dipping them in as it was trying to wrestle the chocolate cover around the filling. Next time I’ll know that and won’t try to use the last bits to cover the filling. Better have good looking Truffles and some dipping chocolate left over. Also when the chocolate didn’t fully cover, some filling oozed out a bit…

    I had a hard time keeping the chocolate at the right temperature (I grated and heated it according to your video on tempering chocolate). It kept going solid, because I was much too slow. So I had to reheat it in 5 second bursts and stirr again every few truffles. Any tips on that or do I just need to get faster?

    Anyways, they may not look shop made, but they both taste absolutely amazing and for my first time making something like this, I’m pretty pleased with the outcome.

    Thank you, Ann, for encouraging me with your videos.
    When I first looked at the shape of my wonky truffles, I had a weird “I just disappointed my mom, after all she tried to teach me”-moment about you. But I’d like to think you’d be happy to know I tried something new and got very tasty results. Working on making them “pretty” as presents or for visitors will be something to slowly learn. My husband says he’s happy to try any of my experiments. He doesn’t even usually like orange flavored things but I could barely get him to stop for the day 🙂
    It was messy and I’m happy for my dishwasher now. But I’m also looking forward to eating some tomorrow and to trying again and get better and become more organized in working.
    Also I really wanna try a variation with lemon. Because my husband is also called my lemon-prince (he used to make such a sour face in public, back when we met 😀 )

    Thanks so much, Ann! Without your videos I would never have dreamed to even try something like this.

    Ps: Because not everything can look amazing the first time around, I’ll try to add a picture of mine.

  2. Rating: 5

    Hi Ann,
    Can I store raspberry filling in refrigerator? For how long?

  3. Rating: 5

    The Raspberry filling was brilliant, thank you! It’s really a caramel recipe, but just barely caramelized, and with raspberry puree in place of some of the butter and cream; I would never have thought to do it this way! My raspberry and cream mixture came out a bit short, so I used cream to fill out the 250 ml total, and at the end I added a pinch of malic acid to make it just a touch more tart. Next time I’ll start with a few more raspberries. I’m also going to try it with strawberries and vanilla sometime.

  4. Rating: 4

    Ur recepies are amazing

  5. Rating: 5

    Would you be able to use the raspberry filling for cakes also?

  6. Rating: 5

    Hi Ann can I just put the coconut filling in the moulds that are covered in chocolate ?

  7. Rating: 5

    Ann hope you and your family is doing well .I am grateful that you still take time out to help us in clarifying doubts about cooking.
    I wanted to know i its possible to make transfer sheets at home as i love art work and chocolate making.

  8. Rating: 4

    Hi Ann,
    I attempted to make the soft caramel truffles. The caramel came out fine (though it did take about 2 hours to thicken), but the chocolate was not great. I first melted it and tried to use the seeding method, but then realised that my candy thermometer doesn’t measure under 100 degrees F or 38 degrees C, so had to put it on my marble slab to table it. This didn’t go super well, because I tried to get the ribbons on top to stay there (as you mentioned in the chocolate secrets video) but they were runny, and then suddenly turned almost solid. So, I melted it again and tried tabling and the same thing happened (but it ended up working, was just very hard to put into molds etc.). I had run out of the melted tempered chocolate, so I grated up another 100-ish grams of chocolate to microwave and keep in temper. This all worked fine, but I realised that my chocolate sets really quickly after tempering it. Is there a way that I can prevent this from happening? Also, do you have a link for where you buy your molds?
    I’m obsessed with your channel and your recipes, they’re all so wonderfully creative! Thanks for everything you do.
    Warm regards,
    Caleb (Greetings from Melbourne!!)

    • Just had them, turns out they weren’t actually tempered, whoops. I must have overheated them each time. How can I stop this from happening?

  9. Rating: 4.5

    can you use cow’s milk instead of coconut milk and just add coconut flavoring to it? I don’t want to buy special milk just for these.

  10. Rating: 4.5

    I was trying to make the chewy caramels. We went up to 245 F, and it was pretty delicious, but it still had a burned bottom on the pan and definitely had some burny notes in the caramel. What mistake are we making?

    Note that we used American measurements, but the ratios should be the same.

    • Ann

      Hi S, The pan itself may make a difference – some pans have a thiner base so will burn more easily than one with a thicker one. Also the hear source – induction tends to be more even, gas tend to burn around the edge and electric in the centre. You could try heating to a lower heat – but it will not be as firm when cool. Or use a heatproof bowl in the microwave, taking out regularly to stir (microwave will burn in one spot if not stirred) and measure the temperature.

  11. Rating: 5

    I made the raspberry filling (though I’m using it with dark chocolate truffles instead of white) and WOW, it’s AMAZING. The raspberry flavor is so true and strong, and the consistency is luscious.
    Now I just need more practice at tempering the chocolate…

  12. Rating: 5

    Ann, I just made the raspberry filling. OMG, IT’S AMAZING!!!

    • Ann

      I’m glad you like it too Marie ?

  13. Rating: 5

    Hey i was just wondering if i can make the raspberry truffles without a mold? And if i can remove the glucose syrup from the recipe?

    • Ann

      Hi Mary, the glucose syrup helps stop the sugar from crystallising – so you have a really smooth mouth feel. You can make it without just be aware that it may crystallise if over stirred. To make it without a mold you’d need to experiment with freezing it and cutting into pieces, then dipping in chocolate.

  14. Rating: 5

    Thanks for making these recipes for us

    • Ann

      ? my pleasure Tammy

  15. with the coconut truffles recipe, is that not correct heating til 365F

    • Ann

      thanks ziffziffington, it should be 148C

  16. Hallo anne
    I also want to try making this bridge.. .Is there any other way to make mould as I don’t have moulding gel

  17. Ooops! In regards to the last comment, I meant to say the cream centers of Black Magic chocolates, not Pot of Gold (Pot of Gold is mostly nuts and caramels). Sorry about the mix-up!

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