Chocolate Truffles Part 4
It has been exactly five years since I uploaded my very first video to How To Cook That. What a great journey and an enormous learning curve too! When I first started, I didn’t know anything about YouTube channels and only started uploading to the site because my original website couldn’t handle large video files.
I had no idea that this would turn out to be my full-time job. I certainly never even dreamt How To Cook That would become one of Australia’s biggest YouTube channels and one of the most-watched online baking shows in the world!! How funny! THANK YOU so much for being with me on this epic journey, I’m loving every minute of it. OK not every minute, I must admit that this week’s edit was HUGE! After about 15 hours into the edit, I was scolding myself for deciding to do the second half of the video. Try and imagine a video editing page with more than 30 video files playing at the same time (when you watch it, you’ll understand)! Now that it’s finished, I hope you’ll love it.
Strawberry Truffle Filling Recipe
(makes 100ml)
135g (4.76 ounces) or 1/2 cup plus 2 Tbsp sugar
1 Tbsp glucose or corn syrup
40millilitres (1.35 fluid ounces) or 2 Tbsp plus 2 tsp water
15g (0.53 ounces) or 1 Tbsp butter
2 Tbsp of cream (35% fat)
200g (7.05 ounces) (approx 1 1/3 cup) strawberries, washed, hulled and finely diced
Place the sugar, water and glucose syrup in a saucepan over high heat. Stir until the sugar is dissolved then wash down the sides of the pan and leave unstirred until it starts to go golden. Add in the butter and cream and stir well. Add in the strawberries and heat to 220F (104.44 degrees Celsius).
Strain through a fine sieve to remove seeds. Cool completely before filling shells.
Red Velvet Truffle Filling Recipe
makes 150millilitres (5.07 fluid ounces) of filling
60g (2.12 ounces) or ¼ cup plus 1 tsp sugar
30millilitres (1.01 fluid ounces) or 2 Tbsp water
80g (2.82 ounces) red velvet cake
80g (2.82 ounces) or 1/3 cup cream cheese
Heat the sugar and water until the sugar has dissolved. Add in the cake and squash it down until it softens and breaks up. Add the cream cheese and mix through. Push through a fine sieve or mix with a stick mixer to get the filling smooth and lump free.
Cookie Dough Truffle Filling Recipe
Makes 4 tablespoons of dough
60g (2.12 ounces) or ¼ cup plus 1 tsp sugar
20millilitres (0.68 fluid ounces) or 1 Tbsp plus 1 tsp water
25g (0.88 ounces) or 2 tbsp butter
20millilitres (0.68 fluid ounces) or 1 Tbsp plus 1 tsp milk (4% fat)
80g (2.82 ounces) or 1/2 cup plain/all-purpose flour
cinnamon / vanilla to taste (optional)
Heat the sugar and water until the sugar is dissolved. Add in the butter and milk and stir well. Add in the flour and stir until it just starts to thicken. Remove from heat and spread onto plate or tray to cool.
Maple Bacon Chewy Caramel Truffles
3 rashers of bacon
2 cups or 476g (16.79 ounces) cream
1 cup maple syrup
Place the bacon in a pan and heat until it is cooked through.
Add in the cream and bring to the boil and allow it to reduce. Strain through a sieve.
If you leave that to cool it will thicken up. If you want strong salty bacon truffles you can just sweeten that with maple syrup and use that as your filling. But if you want something more subtle…
Heat the maple syrup, allowing it to boil until it reaches 310F (154.44 degrees Celsius).
Add in the bacon cream and stir well. Once it is combined remove it from the heat and tip into a lined heat proof container to cool.
Mint Truffles
220g (7.76 ounces) white chocolate
140millilitres (4.73 fluid ounces) or 1/2 cup plus 1 Tbsp vegetable Oil, I used canola oil
80millilitres (2.71 fluid ounces) or 1/3 cup cream (35% fat)
20millilitres (0.68 fluid ounces) or 1 Tbsp plus 1 tsp water
2 sprigs of fresh mint leaves
Rip up the leaves and add to the cream then microwave that until it is hot. Leave for about 10 minutes for the mint flavour to infuse into the cream.
Strain the cream onto the chocolate and discard the mint leaves. Add the water and the oil then heat for 30 seconds in the microwave. Stir it until it becomes smooth and then leave to cool to room temperature.
More truffles
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Ann,
I hope you see this. I am in love with your recipes, they are absolutely delicious and I’m enjoying exploring and learning more about the chocolate and candy making world. I wasn’t sure if you still checked your older truffle posts and, since this is a general candy making question, I figured I’d post it here. I have made your raspberry filling and your coconut truffle filling many times, and the sauce keeps crystallizing. I have left it out, I have stored it in the fridge…I don’t know what to do. How do you keep your sugar syrup fillings from getting all grainy? Thanks for your time!
Hi Jessica, If you are getting crystallization that means you will need to take more care when making the syrup. If there are any undissolved crystals in the pan or on the side of the pan it will cause the crystallization to occur. Ann recommends brushing the side of the pan down with water to remove and dissolve any sugar crystals. The longer you keep the syrups the greater chance you have of them going grainy.
Hi Ann
We run a small social enterprise in our (Scottish) high school. See ‘Braw Chocolate’ on facebook. We are using some of your truffle recipes.. using fresh ingredients such as fruit (oranges) etc….
In terms of selling these as produce at our shops….. what shelf life do we give them? Can you give us some guidelines?
Thank you
Iain
Hi Iain, that sounds amazing. The shelf life using fresh fruit ingredients is generally dependent on the fruit life. If the fruit would normally only last a couple of days when used and kept cool or chilled, then the life of your chocolate will be the same. So as long as your fruit is super fresh you could get 3-5 days out of them. If the fresh ingredients are cooked or don’t degrade or go off easily then they last up to 2 weeks. Truffles are best stored in an airtight container in cool or chilled conditions – away from direct sunlight.
hi ann
i made this chocolate truffle recipe what you need is
white chocolate
bubblegum flavoring
pink oil based food colouring
silicon mould
cream
so you melt the chocolate pour some in a mould
then with the exes you add the food colouring and bubble gum flavour make sure it sesies then put in the microwave for 20 seconds add cream then add 4 melts in it then put a little bit in the mould then put more white chocolate on top
i hope you like this recipe and you can show it if you want
That is very creative Molly. Great work.
Thank you Ann
Yum, they look so good!
What molds do you use for the truffles and where did you get them?
Hi Ashley, Ann loves to search for interesting molds and has a collection from all different sources including local cake decorating stores, online supplies and through places like ebay and Amazon. If Ann recommends a particular mold or product you will usually find a link to it in the blog.
Love the recipes! I’m having some trouble with making the chocolate molds though. My chocolate is too thick to pour out of the molds and leave behind a nice thing coating. I end up with a really thick chocolate casing. I don’t want to heat the chocolate more and risk losing the temper, so how else can I thin it out? Any simple solutions?
Hi Erin, the thickness of your chocolate on melting will vary according to brand. You could heat it a fraction longer or try another brand. Some people recommend adding a small amount of cooking oil or shortening to the melted chocolate to thin it out, but we wouldn’t recommend that as you risk the chocolate seizing or going out of temper.
Hi Ann,
I made chocolate truffles today using tempered milk , dark and white chocolate however my truffles took long time to set at room temperature. I had to refregerate them. Please let me know why it was difficult to set at room temperature ?
Hi Nafeesa, it sounds like the chocolate went out of temper.
Hi ! I would like to know if the truffles can last a week or if it is too long.. Thank you !
Hi Geron, Truffles will last a couple of weeks if properly stored. except for those containing fresh fruit or similar.
Hi I just wanted to ask you if the place I live in does not sell oil based food coloring what can I use instead?
Hi! I’d like to try making some of these, and I have a mold (originally for making ice), but it’s not made of silicone. It’s hard plastic, and I’m afraid the chocolates might stick to it. Is there anything I could do to make sure I’ll be able to get them out without damaging them? Or is it safe to assume they won’t stick?
Thank you so much for wonderful videos 🙂
Hi Nat, Ice molds are not always shaped in a way that means you can get things out easily. It is worth the investment in a silicon mold so you don’t waste your chocolate and time.
Hi,
Where do you buy your chocolate? What kind do you recommend for making truffles but nothing too expensive.
Thanks!
Hi Robyn, Ann gets cchoclate from the local supermarket.
Hi Ann!
Lovely video by the way! I’m looking forward to making some of these. I really want to make the strawberry truffle but I don’t have a candy thermometer. What else could I use?
Thanks
Hi Mollie, If you are going to be making these, it is worth getting one.
We did some (10?) of the truffles from all truffles videos with the amazing secret of chocolate video! They were amazing! Thank you so much for your videos and amazing ideas!
Shai
Hi Shai, They look so yummy!
Hi Ann!
On some truffels you made some kind of marbled truffels, in a platic mold, can ypu also do that in a ice cube box and in a silicone mold?
Love your videos!
Amanda, Sweden
Hi Amanda, It will be easier in a silicon mould so you can push the set chocolates out with ease. You can use a plastic or metal mold if you prefer.
Where do You buy your tools like cupcake chape. and your video’s are fantastic
and how do You start your one recept
Thank You
Hi Dorus, A good place to start for tools is a cake decorating or baking store. You can also find tools online.
Hi! Just want to say thank you. I was always intimidated by it and you made it seem so easy to do. So thank you for that. Gonna try using our local chocolate here in the Caribbean. I also have one question? How do you price them if you want to sell them?
Hi Dmep, Ann doesn’t sell her truffles, but a good guide is working out what it costs to actually make them first: add the cost to you in terms of ingredients, power, equipment, storage and your time etc. Once you know what it costs to make, then add a reasonable margin to work out a sale price.
Thank you for sharing so much with us. Your site is such a joy and I am so happy for your success. I wish I could visit with you in person over a cup of tea, you are a lovely lady.
Could you make a honey comb one plz
Hi Ann
I’ve made quite few of your chocolate truffles but am stuck with how to pesent them nicely (in six’s foe example) to give away as gifts. Is there any possibility of you doing a video on packaging. They look beatiful in rows on the countrtop. Ive tried a celophane bag but the shiny chocolate gets dinged up and looks terrible. If I spend hours making them with care, it seems a shame to beat them up. HELP!!!
Ian Jenkins. Florda USA (but really from Yorkshire Englad)
Hi Ian, I agree budding them in cellophane will not do them justice. I tend to hoard cute little boxes that things come packaged in and cover those. Do you individual serve cereal boxes there? That is a good way to get several boxes the same size. Some I recently gave on a row shiny black tile not covered at all – that only works if you’re giving it in person obviously. 😀
Hi Anne! Another great video and fantastic ideas for flavours! Thank you so much!
I’m planning to start selling my own truffles, but because of the creamy filling, food safety standards require to keep the truffles refrigerated.
But I know that refrigerating chocolate can change its colour – what would you suggest to avoid this?
Also, how long would the truffles be good (meaning safe) for?
Thanks in advance!
Hi Elaine, Chocolate changes colour if it is not tempered properly – you get fat bloom which is the fat coming to the surface. If once it is set you refrigerate them they should be OK just try to keep the temperature constant, fluctuating temps can also cause fat bloom.
Fantastic!! Thanks so much Ann!