10 More Chocolates Truffle Recipes
Chocolate truffles are a wonderful gift but to purchase handmade chocolates can be rather pricey. Now you can make your own and have the amazing taste of hand made fresh chocolates.
For all truffles if you are using real chocolate, containing cocoa butter, you will need to temper when using it to coat. No tempering needed when using it in fillings. Tempering makes it set firmly at room temperature. There is a video explaining tempering for you. If you are using compound chocolate, containing vegetable fat, it does not need tempering but will not taste quite as good.
Cookies And Cream Truffles Recipe
hemisphere mold
white, dark and milk chocolate
gold luster dust
red cocoa butter
For the filling:
150g (5.29 ounces) white chocolate
60g (2.12 ounces) or 1/4 cup (35% fat) cream
5g (0.18 ounces) or 1 tsp vanilla
cookie crumbs baked until crisp.
Chocolate covered Honeycomb
silicone lego man mold
milk chocolate
honeycomb – see this previous post for the honey comb recipe video This will make a whole bowl of honey comb, for these little chocolates I only used the crumbs so you will have plenty of left over honey comb chunks.
Smores Truffles
one quantity of the sugar cookies recipe
marshmallows
white chocolate and oil based food colouring
milk or dark chocolate
Oreo Truffles
Centre:
truffle centre: oreo filling, I biscuit worth of filling for each truffle.
Surrounds: (If you use 1/2 Tbsp per truffle makes enough for 14)
12 oreos filling removed
120g (4.23 ounces) chocolate
50 millilitres (1.69 fluid ounces) or 3 Tbsp plus 1 tsp cream
Dark chocolate for dipping.
Chocolate Coated Nougat
nougat using the video recipe on this previous post.
chocolate for dipping
texture mat (optional)
luster dust
Banana Truffles Recipe
160g (5.64 ounces) or 1/2 cup plus 1 Tbsp banana puree (approx 2 medium bananas)
10g (0.35 ounces) or 2 tsp lemon juice
50g (1.76 ounces) or 1/4 cup butter
85g (3 ounces) milk chocolate
Milk chocolate for coating.
Pumpkin Spice Truffles Recipe
160g (5.64 ounces) roast pumpkin
50g (1.76 ounces) or 1/4 cup butter
10g (0.35 ounces) or 2 tsp (35% fat) cream
85g (3 ounces) white chocolate
1/2 tsp Pumpkin Spice made from: 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp all spice
White chocolate for coating
Cheesecake Truffles Recipe
Base: makes 42 x 3 cm (1.18 inches) circles
Biscuit crumbs:
130g (4.59 ounces) or 1/2 cup plus 1 Tbsp and 2 tsp butter or margarine
175g (6.17 ounces) or 3/4 cup plus 1 Tbsp caster (superfine) sugar
1 whole or 50g (1.76 ounces) egg
1 1/3 or 215g (7.58 ounces) all purpose or plain flour
2/3 cup or 80g (2.82 ounces) unsweetened cocoa powder
Cream the butter and sugar, add the egg and mix then add dry ingredients
and stir until combined. Roll out on non-stick paper.
Bakes for 10 minutes at 180C (356 degrees Fahrenheit).
Crumble and mixed with 200g (7.05 ounces) or 1 cup melted butter
Baked Cheesecake Filling (enough for 65 truffles)
360g (12.7 ounces) or 1 1/3 cup plus 1 Tbsp and 1 tsp cream cheese
pinch of salt
1/3 cup plus 1 Tbsp or 86g (3.03 ounces) sugar
4 tsp or 12g (0.42 ounces) plain flour
1 whole or 50g (1.76 ounces) egg
1/2 or 9g (0.32 ounces) yolk
1/2 tsp vanilla
2 1/2 tsp or 12millilitres (0.41 fluid ounces) (35% fat) cream
Bake at 162C (323.6 degrees Fahrenheit) in a water bath for approx 30 minutes
milk chocolate for coating
white chocolate for pattern
Wasabi Chocolates
Wasabi
dark chocolate for coating
chocolate transfer sheet
green cocoa butter
Liquor Truffles
65g (2.29 ounces) or 1/4 cup plus 1 tsp (35% fat) cream
17g (0.6 ounces) or 1 Tbsp plus 1 tsp butter
160g (5.64 ounces) chocolate
28g (0.99 ounces) or 1 Tbsp plus 2 tsp rum or liquor of your choice
chocolate transfer sheet (optional)
Dark chocolate for molds
2014
by Ann Reardon How To Cook That
My 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.
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hi ann i want to make truffles for my dads birthday and i want to make the raspberry one but can i make them without glucose syrop?
btw the raspberry ones were on another truffles post im sorry …
but can you still reply? 🙂
Love your vids omg!!!!!!!!
Hi Nynke, If the recipe lists glucose syrup, it will be the best product to use. You can replace glucose syrup with corn syrup if you can’t get glucose syrup, but there is no other readily available alternative.
Thank you for your reply. The cheesecake truffles came out amazing and were a huge hit at our party last night.
Hi Ann, I am almost done making the cheesecake truffles (yum!) and I would like to know if you could clarify a couple of points in the recipe
In the video you don’t mention mixing the vanilla into the crumb mixture, but it’s in the list of ingredients (I added it in, was I supposed to?). It also doesn’t say at what temperature to bake the crumbs (I had a bit of trouble with that). Also, in the video you mix all of the crumb ingredients together at the same time, but in the instructions you wrote to gently cream the butter and sugar and then add the egg (and vanilla?), and only then add in the dry ingredients. Should I follow the video next time? Does it make a difference?
Next: in the video you say to mix the salt with the cheese etc. but the salt and its amount aren’t listed in the ingredients. I added a pinch, was that what you had in mind?
Lastly, my cheese mixture didn’t get thick and creamy like softened ice cream but it’s very good! Do you have any idea why it remained runny? Could it be because I used a hand mixer and not a the whisk on a stand mixer?
Thank you VERY much for your delicious recipes (I’ve made the mocha dream dessert too) and your help along the way.
Hi Nava, What a great list of questions! The vanilla is not essential in the biscuit crumb. Cook the crumb at 180C . Yes add just a a pinch of salt.It shouldn’t matter what kind of mixer you used . If your uncooked cheesecake mix was runny, you may not have mixed it enough. If you used the right ingredients and mixed it long enough it should like the mixture in the video. Thanks for your comment. I have updated the post with the info you found hard to find.
hi ann .
i just love watching your videos and you are my favourite youtuber. i just wanna say i tried making the recipie of liquor truffle without liquor. but it diddnt work out well and the ganache spread everywhere.what must have been the mistake i might have made?
Hi yasmine. I am thinking you could check a couple of things. Firstly did you let the chocolate shell set in the mold before adding the ganache? Secondly had the ganache cooled or was it still a bit too warm. If the ganache didn’t have the liquor in it, you would find the ganache thicker rather than more liquid.
thank you very much. But can i know the name of the helper
Hi Ann
I have a question, where did you buy your transfer sheet and the luster dust and the thing you used to do the pattern on the nougat traffles?
I really don’t know were i shold look.
And one ather thing i just was looking on the giant snikers bar and got an idea couldn’t you try to do a giant geisha?
I LOVE what you are doing and you help me verry mutch.
PS i’m sorry if my gramer isn’t so good
// Elina
Hi Elina, I purchased the transfer sheets online – ebay/amazon will have them. As for luster dusts search ‘cake decorating stores’ in your country and they will have them.
Hi Ann. Can I freeze the cookies and cream truffles and cheesecake truffles? How would I defrost them without them sweating?
Thank you for these delicious looking recipes!
Hi Nava, You could try but the centre will expand and potentially split the chocolate. If you freeze chocolate, you will risk the chocolate blooming on defrost.
Thank you for answering my question..
Hi Ann, thanks for all your videos! Exspecially the truffles, I have watched them all more than twice. One question for you: how could I make pineapple truffles or pralines? You are the best youtuber, thank you for all.
I’m sorry if there are many grammar faults but I’ m from Germany and I have english at school just since one and a half year.
Hi Anonym, You could try adapting one of the following recipes for a pineapple based filling: Strawberry Truffle Recipe or Raspberry Truffle Recipe. You will find the recipes on the following page: https://www.howtocookthat.net/public_html/best-chocolate-truffle-recipe/
Oh thankyou very much for the fast answer! I’d try it as soon as I can.
Ann, I have trouble subscribing on youtube.
Hi Mimi, Try subscribing via the website email link. Here it is: https://www.howtocookthat.net/public_html/subscribe/
hi! I tried out the oreo truffles and they turned out simply amazing! Why don’t you join Masterchef Australia?
Hey Ann for the cheesecake truffles, how many cups of crumbs do you need if you didn’t want to make the biscuit?
Can I use fake chocolate?or not?
Hi Nicole please see the latest post it will help you … https://www.howtocookthat.net/public_html/temper-chocolate/
Hi Ann, I have been enjoying your videos for quite some time now and you never disappoint. Your videos always give me a nice pass time and they’re fun to watch. The 3rd truffle video wasn’t too specific on one thing so I do have a question: what type of cream do you use? Such as whipping cream, evaporated milk, etc? I’ve tried going through other videos to figure it out but I cannot. Thank you!
Hi Sabrina. Use cream with 30% fat. It may be called heavy cream if you are based in the USA.
Hi Ann,
I want to make the banana truffle but I would like to know how many I can make.
Thanks,
Charlene
Thank you so much!!
I made ginger garnish and match garnish and they came out great!
I hate liqueur chocolates but it came out delicious!
So much inspiration thank you again dear!
for the banana do i use lemon or orange juice? or does it not matter?
Hi Ann
I would love to try your recipes, and I was wondering how long these chocolates will last good. I am planning on sending the truffles from US to Korea. It usually takes a week to get there if I do standard, but 3 business days if I do express. Please let me know what you think!
Can you make something using hot fries
Are your destiny Lustado
if I am looking for a chocolate truffle candy recipe I seen on a TV show called the Home Show in the 19 nineties I have half the recipe on a video tape and erased most of it it was made with egg whites cocoa powder a little oil sugar and it was not cooked she rolled the truffles into little balls and then into cocoa powder and set them on top of one another in the fridge. I have been trying to look for this recipe for years it was supposed to be low fat at this time. Does anybody have any idea this recipe thank you in advance maureen
hy ann i just love all your recipes can u show how to make liquor truffles but in liquid state, made without using ganache. thnks in advance.
Hi Ann I have just discovered your YouTube videos and wow I”m so happy, I want to make my hubby some filled heart chocolates for Valentines day. I’ve bought a silicone mould so my question is can I use any of these recipes just to fill these moulds? I’ve watched your tempering video and will be tempering the chocolate, thanks, Lindsey
You should be able to use the banana and liqueur filling to fill the whole mould even without a base+coating. You need to be really careful with the tempering though. And first temper you chocolate and as soon as you finish you can mix in the rest of the ingredients wich can not under any circumstance be over 32°C. Good luck and hope you and you husband enjoy those!