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!
Two questions.
Firstly, how do I keep my chocolate in temper ? If I were to make truffles with a ganache centre how do I keep the chocolate tempered for the layer that goes on top of the ganache?
Do I have to re temper it?
Secondly, could I put Christmas pudding in the centre of my truffles?
Thanks heaps!!!
Hi Nyssa, You can easily put cooked & matured Christmas pudding in the centre of your truffle. Yes you will need to re-temper the chocolate unless you have a machine that keeps it at temperature to you need it.
when i made your giant snickers bar for my aunts birthday it was so good but the caramel was a little hard how can i fix that
Hi Annie, if you find your caramel too hard and it wasn’t overheated, you could try reducing the sugar quantity or increasing the milk & cream quantity till you get the caramel consistency that you like.
i love watching your videos every friday when i come home from school. it would be so great if you can make rainbow macaroons in one of your videos
Hi Ann
I have a question
If I do one of these recepes how mutch does it make?
You are doing great
/ Elina
Hi thir Ann! You do a very good job. Keep up the good work.
For the wasabi truffles can you youse Carmel?
You can use a wide variety of things including caramel to make truffles.
Good job cooking and keep it up!
Where is the recipe quantity for marshmallow truffle?
ᕼI ᗩᑎᑎE, I ᑕᗩᑎ’T ᖴIᑎᗪ TᕼE ᗰᗩᖇᔕᕼᗰᗩᒪᒪOᗯ ᖇEᑕIᑭE. ᑕᗩᑎ YOᑌ ᑭᒪEᗩᔕE ᕼEᒪᑭ ᗰE.
Are you looking for marshmallow fondant?: https://www.howtocookthat.net/public_html/?s=marshmallow.
Hi Ann, I love all your chocolates, cakes and sweets. When I made your oreo truffles, the biscuit crumbs mixed in with the chocolate were too soft and moist to roll into a ball. I tried adding more biscuit crumb but that didn’t work. Can you please tell me what I did wrong? Thanks!
Hi Lisa, if all your quantities were correct then you may just have needed to wait for the chocolate and cookie mix to cool a little. Next time try mixing the cream, chocolate and oreos together and just sitting them in the fridge till they reach mouldable consistency. Adding more crumb will just make them crumbly.
Hi Ann, follow your channel religiously. I have a few questions on using tempered chocolate for truffles.
1. In your video you say that tempered chocolate sets at room temperature in 6 minutes. What temperature is room temperature? I live in a pretty hot climate. Hence the question.
2. When making truffles I use tempered chocolate. However by the time I add the top layer into the mold the chocolate is already cooling. Is this ok? Is it ok to just slightly heating the chocolate to bring the tempered chocolate to 88 degrees Fahrenheit for the subsequent batches or do I have to restart the whole tempering process for each batch of truffles?
Hi Viva, The accepted standard for room temperature is about 20-21 degrees celsius. If you are working with chocolate in a hot climate, you may want to make use of some type of air conditionng to keep the room temperature manageable. In regards to question 2, Ann suggests bringing the choclate back to temper by taking a large scoop of choclate from the bowl and heating it for 5 seconds in the microwave, then adding it back to the bowl and mixing.
Hi Ann,
How long does chocolate normally tend to set?
Thanks
HI Ann, Can you please suggest me what I can use in replacement of an egg.I can use in replacement of an egg.
I was wondering the quantity each batch makes. Btw I love yor channel.
Hi Bea, The quantity you make will depend on the size of your finished truffle. Some of the truffles list a specific quantity. The others you can estimate according to the quanitiy of chocolate used. Most small batches will make about 14 truffles.
I am having a vegan dinner party on friday and I would really like to make a vegan chocolate truffles display. What flavors would work and what chocolate would I use?
Hi Neha, We haven’t experimented with Vegan chocolate so we can’t help you with what type of chocolate to use. Of the truffles Ann lists on this page, the Honeycomb one doesn’t use cream, so maybe try that one first.
what do you mean by cream like half and half or what?
Hi Shelby, Cream goes by different names in different places. This post is useful in determining what could be the local equivalent of the cream Ann used: https://www.howtocookthat.net/public_html/cream-use/
Hi ann,
Which of the truffles are storible the longest time? I want to make them for a gift.
Hi Anonym, If you are making these for a gift you will probably find they are consumed pretty quickly. They all should keep a couple of weeks if stored carefully in airtight containers somewhere cool.
Today I made some of the cookies and cream truffles in a bear ice tray. They were so cute and delicious. An idea that I used is I used Oreo cookies instead of the baked cookie crumbs
Great idea!
Hey I was just going to make some oreo truffles today and i had one quick question. When you used the chocolate and cream to mix in the oreos, is that whipping cream that your talking about?
Hi Maqsuda, Ann usually uses cream with at least a 30% fat content or higher, which goes by different names in different countries. In Australia it is pure cream or thickened cream. Ann has prepared a page to help you with all the cream questions: https://www.howtocookthat.net/public_html/cream-use/
Is there an alternative to cream?
what cream is she talking about? whipping cream?
hi ann, can you give me other truffles recipes using veg/fruits as filling?
i would be glad to make some cuz kids have difficulties in eating veggies, so i want to know about it.
thank you so much :3