{"id":3397,"date":"2013-06-07T17:22:11","date_gmt":"2013-06-07T07:22:11","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=3397"},"modified":"2019-03-17T16:50:28","modified_gmt":"2019-03-17T05:50:28","slug":"best-chocolate-truffle-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/best-chocolate-truffle-recipe\/","title":{"rendered":"Top Ten Most Popular Chocolate Truffle Recipes"},"content":{"rendered":"<div class=\"comment-rating-field-pro-plugin\"><div class=\"rating-container crfp-group-1\"><span class=\"label\"><a href=\"https:\/\/www.howtocookthat.net\/public_html\/best-chocolate-truffle-recipe\/#comments\">Rate it  <\/a><\/span>\n\t\t\t       \t\t<span class=\"rating-always-on\">\n\t\t\t\t\t\t\t<span class=\"crfp-rating crfp-rating-4-5\" style=\"width:72px\"><a href=\"#comments\">4.5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n<div align=center>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2013\/06\/IMG_4392-550x412.jpg\" alt=\"chocolate truffles recipes ann reardon\" width=\"550\" height=\"412\" \/><\/p>\n<p>Peering through the glass display cabinet at the chocolatier, I would have loved to buy all of them. \u00a0I was struck by how expensive it was for one such truffle. \u00a0Things which although delightful seemed relatively simple to make at home. \u00a0So 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. \u00a0 Your top ten most requested truffle recipes are all here in one post. \u00a0If you missed the first <a title=\"Chocolate Truffles Recipe\" href=\"https:\/\/www.howtocookthat.net\/public_html\/chocolate-truffles-recipe\/\">chocolate truffles recipe post you can find it here.<\/a><\/p>\n<p style=\"text-align: center;\">Watch the video for detailed instructions on making all of these chocolate truffles<\/p>\n<div class=\"videoWrapper\"><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/1A85nuKwdTc\" width=\"550\" height=\"309\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h4><strong>Chocolate for coating truffles<\/strong><\/h4>\n<p style=\"text-align: center;\">You will need your chosen truffle fillings (recipes below and demonstrated in the video above) plus tempered chocolate for dipping the truffles. \u00a0<a title=\"How to temper chocolate in the microwave\" href=\"https:\/\/www.howtocookthat.net\/public_html\/how-to-temper-chocolate-in-the-microwave\/\">Read this post first on what chocolate to use and how to temper chocolate.<\/a><\/p>\n<p style=\"text-align: center;\">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).<\/p>\n<p>&nbsp;<\/p>\n<h4>10. Nutella Truffles<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"align center  size-medium wp-image-3402\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2013\/chocolate%20truffles\/truffle%20chocolate\/truffles%20recipe\/nut%20truffles%20recipe\/nutella%20truffle%20recipe%20easy.jpg\" alt=\"nutella truffles how to cook that\" width=\"300\" height=\"225\" \/><\/p>\n<p style=\"text-align: center;\">(makes 12 cubes)<br \/>\n180g (6.35 ounces)\u00a0or 1\/2 cup\u00a0nutella<br \/>\n15g (0.53 ounces) or 14 whole hazelnuts<br \/>\ntempered chocolate for coating (see top of post for quantities)<\/p>\n<p style=\"text-align: center;\">If you have a mold you can pipe nutella into the mold, if you don&#8217;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.<\/p>\n<p style=\"text-align: center;\">Freeze overnight.\u00a0 In the morning it will be firm enough for you to cut into squares using a hot knife. \u00a0\u00a0Dip your frozen cubes into tempered chocolate (see this post on<a title=\"How to temper chocolate in the microwave\" href=\"https:\/\/www.howtocookthat.net\/public_html\/how-to-temper-chocolate-in-the-microwave\/\"> how to temper chocolate<\/a>).\u00a0 Then use your fork to scoop it out and tap it on the side of the bowl to get off any excess chocolate.<\/p>\n<p style=\"text-align: center;\">Garnish with a piece of hazelnut on\u00a0the top of each truffle.<\/p>\n<p>&nbsp;<\/p>\n<h4>9. Coconut Truffles <\/h4>\n<p>\u00a0<br \/>\n(<em>recipe developed by Ann Reardon)<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"align center  size-medium wp-image-3404\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2013\/chocolate%20truffles\/truffle%20chocolate\/truffles%20recipe\/coconut%20truffle%20recipe.jpg\" alt=\"coconut truffle recipe\" width=\"300\" height=\"225\" \/><\/p>\n<p style=\"text-align: center;\">(makes 50 triangles)<br \/>\n2 Tbsp or 40g (1.41 ounces) glucose syrup<br \/>\n1 1\/4 cups or 270g (9.52 ounces) sugar<br \/>\n75mL (2.54 fluid ounces) or 1\/4 cup water<br \/>\n1\/2 cup or 125g (4.41 ounces) coconut milk<br \/>\n1\/2 cup or 119g (4.2 ounces)\u00a0<a title=\"What cream should I use?\" href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" target=\"_blank\">cream<\/a><br \/>\n25g (0.88 ounces) or 2 Tbsp butter chopped<br \/>\n3 cups or 234g (8.25 ounces) desiccated coconut<br \/>\n<a title=\"How to temper chocolate in the microwave\" href=\"https:\/\/www.howtocookthat.net\/public_html\/how-to-temper-chocolate-in-the-microwave\/\" target=\"_blank\">tempered chocolate<\/a> for coating (see top of post for quantities)<\/p>\n<p style=\"text-align: center;\">Place your sugar, glucose syrup and water into a saucepan and heat over high heat stirring until the sugar is dissolved.<\/p>\n<p style=\"text-align: center;\">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\u00b0C (298.4 degrees Fahrenheit).<\/p>\n<p style=\"text-align: center;\">Stir in your cream, coconut milk and butter, hot steam will rise suddenly so stand back and then stir until it is smooth.\u00a0 Add a candy thermometer to the side of the pan and heat without stirring until it reaches 110\u00b0C (230 degrees Fahrenheit).<\/p>\n<p style=\"text-align: center;\">Remove from the heat and stir in your dessicated coconut.\u00a0 Pour into a lined brownie tin and allow to cool at room temp.<\/p>\n<p style=\"text-align: center;\">Once cooled remove from the tin, cut into long slices and use two knives to shape it into a point at the top. \u00a0 Refrigerate\u00a0for at least an hour.\u00a0 Slice into small bite sized pieces and then drop into your tempered chocolate.<\/p>\n<p style=\"text-align: center;\">Scoop out with the fork and tap on the side of the bowl and then place onto baking paper, sprinkle the top with coconut.<\/p>\n<p>&nbsp;<\/p>\n<h4>8. Hazelnut Truffles<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"align center size-medium wp-image-3406\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2013\/chocolate%20truffles\/truffle%20chocolate\/truffles%20recipe\/nut%20truffles%20recipe\/hazelnut%20praline%20truffle%20recipe.jpg\" alt=\"IMG_4356\" width=\"300\" height=\"225\" \/><\/p>\n<p style=\"text-align: center;\">(makes 30)<br \/>\n200g (7.05 ounces) milk chocolate<br \/>\n60mL (2.03 fluid ounces) <a title=\"What cream should I use?\" href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" target=\"_blank\">cream<\/a><br \/>\n100g (3.53 ounces) or 3\/4 cup hazelnuts whole<br \/>\n2 cups or 436g (15.38 ounces) sugar<br \/>\n1\/2 cup or 125mL (4.23 fluid ounces) water<br \/>\n1 Tbsp glucose syrup<\/p>\n<p style=\"text-align: center;\"><a title=\"How to temper chocolate in the microwave\" href=\"https:\/\/www.howtocookthat.net\/public_html\/how-to-temper-chocolate-in-the-microwave\/\" target=\"_blank\">tempered<\/a> White and Dark Chocolate for dipping<\/p>\n<p style=\"text-align: center;\">Place chocolate into a bowl and pour over the hot cream.\u00a0 Leave for a minute and then stir until smooth. Set aside.<\/p>\n<p style=\"text-align: center;\">Spread you hazelnuts onto some baking paper.\u00a0 Place your sugar and water and glucose syrup into a saucepan.<\/p>\n<p style=\"text-align: center;\">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.\u00a0 Immediately pour it over the hazelnuts and leave it to cool completely.\u00a0 When it is cold it will be solid, snap it into pieces and place into a strong bag.\u00a0 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.<\/p>\n<p style=\"text-align: center;\">Once it is set take spoonfuls of the ganache and roll it into balls.<\/p>\n<p style=\"text-align: center;\">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.\u00a0 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.\u00a0 Once they are set put some white chocolate into a ziplock bag and pipe swirls onto the top.<\/p>\n<p>&nbsp;<\/p>\n<h4>7. Orange Truffles<\/h4>\n<p>(<em>recipe by Ann Reardon)<\/em><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"align center size-medium wp-image-3403\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2013\/chocolate%20truffles\/truffle%20chocolate\/truffles%20recipe\/fruit%20truffle%20filling%20recipes\/orange%20chocolate%20truffle%20recipe.jpg\" alt=\"orange truffles recipe\" width=\"300\" height=\"225\" \/><br \/>\n(makes 10 balls)<br \/>\n150g (5.29 ounces) white chocolate shavings<br \/>\n100g (3.53 ounces) milk chocolate<br \/>\n2 oranges<br \/>\nadditional <a title=\"How to temper chocolate in the microwave\" href=\"https:\/\/www.howtocookthat.net\/public_html\/how-to-temper-chocolate-in-the-microwave\/\" target=\"_blank\">tempered chocolate<\/a> for coating see top of post for quantities<\/p>\n<p style=\"text-align: center;\">Grate the rind of two oranges on a fine grater.\u00a0 Juice the oranges and place the juice and rind into a saucepan. \u00a0 Let it boil for approximately 6 minutes to concentrate the juice. Pour through a sieve.<\/p>\n<p style=\"text-align: center;\">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. \u00a0Place that in a container in the freezer overnight.<\/p>\n<p style=\"text-align: center;\">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.<\/p>\n<p>&nbsp;<\/p>\n<h4>6. Peanut Butter Squares<\/h4>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"align center size-medium wp-image-3405\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2013\/chocolate%20truffles\/truffle%20chocolate\/truffles%20recipe\/nut%20truffles%20recipe\/peanut%20butter%20truffle%20recipe.jpg\" alt=\"peanut butter truffles recipe how to cook that\" width=\"300\" height=\"225\" \/><br \/>\n(makes 12 cubes)<br \/>\n130g (4.59 ounces) or 1\/2 cup peanut butter<br \/>\n70g (2.47 ounces) or 1\/4 cup jam (jelly if you&#8217;re in the USA)<br \/>\n<a title=\"How to temper chocolate in the microwave\" href=\"https:\/\/www.howtocookthat.net\/public_html\/how-to-temper-chocolate-in-the-microwave\/\" target=\"_blank\">tempered chocolate<\/a> for molds<br \/>\nTake some peanut butter and some jam (jelly) and mix together to make a sweetness that you like.\u00a0 Place in a small container lined with baking paper and freeze over night.<\/p>\n<p style=\"text-align: center;\">Using a finely serrated knife cut into cubes.<\/p>\n<p style=\"text-align: center;\">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.<\/p>\n<p style=\"text-align: center;\">Dip your squares of frozen peanut butter and jelly (jam) into the chocolate and then top with a patterned square.<\/p>\n<p>&nbsp;<\/p>\n<h4>5. Peanut Butter and Jelly Chocolates<\/h4>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"align center size-medium wp-image-3410\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2013\/chocolate%20truffles\/truffle%20chocolate\/truffles%20recipe\/nut%20truffles%20recipe\/peanut%20butter%20and%20jelly%20truffle%20recipe.jpg\" alt=\"peanut butter and jelly truffle ann reardon\" width=\"300\" height=\"225\" \/><\/p>\n<p style=\"text-align: center;\">To make 10<br \/>\n30g (1.06 ounces) or 1 Tbsp Jelly (Jam)<br \/>\n50g (1.76 ounces) or 3 Tbsp Peanut Butter<br \/>\n<a title=\"How to temper chocolate in the microwave\" href=\"https:\/\/www.howtocookthat.net\/public_html\/how-to-temper-chocolate-in-the-microwave\/\" target=\"_blank\">tempered chocolate<\/a> for coating<\/p>\n<p style=\"text-align: center;\">Fill the molds with tempered chocolate scrape off the top, leave for a moment and then pour it out and scrape clean.\u00a0 Leave that to set up.\u00a0 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.\u00a0 Pipe in some peanut butter into each mold.<\/p>\n<p style=\"text-align: center;\">Then fill the mold with chocolate scrape off the excess and leave to set.<\/p>\n<p>&nbsp;<\/p>\n<h4>4. Strawberry Truffles Recipe<\/h4>\n<p>\u00a0\u00a0<br \/>\n(<em>recipe developed by Ann Reardon)<\/em><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"align center size-medium wp-image-3408\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2013\/chocolate%20truffles\/truffle%20chocolate\/truffles%20recipe\/fruit%20truffle%20filling%20recipes\/strawberry%20chocolate%20truffle%20recipe.jpg\" alt=\"strawberry truffle recipe how to cook that\" width=\"300\" height=\"225\" \/><\/p>\n<p style=\"text-align: center;\">(makes 300ml of filling, each truffle will use approx 5ml depending on the size of your mold)<br \/>\n250g (8.82 ounces) strawberries, washed, hulled and halved<br \/>\n200g (7.05 ounces) white chocolate (for a thicker ganache use more chocolate)<\/p>\n<p style=\"text-align: center;\">white and dark <a title=\"How to temper chocolate in the microwave\" href=\"https:\/\/www.howtocookthat.net\/public_html\/how-to-temper-chocolate-in-the-microwave\/\" target=\"_blank\">tempered chocolate<\/a> for molds, optional red oil based food colouring<\/p>\n<p style=\"text-align: center;\">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.<br \/>\nIf you want it totally smooth strain through a fine metal sieve. Place in the fridge overnight to cool completely.<\/p>\n<p style=\"text-align: center;\">Take two small bowls and put a spoon of white chocolate in each, mix in some red oil based food colour into each.\u00a0Using your finger place smudges of each of the colours on the inside of the mold.\u00a0 Fill the molds with dark chocolate, scrape clean, leave for a moment and then tip out the excess.<\/p>\n<p style=\"text-align: center;\">Pipe in some strawberry ganache into each mold.\u00a0 Cover with chocolate and scrape off the excess and leave to set then turn out of the mold.<\/p>\n<p>&nbsp;<\/p>\n<h4>3. Raspberry Truffles Recipe<\/h4>\n<p>(<em>recipe developed by Ann Reardon)<\/em><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"align center size-medium wp-image-3411\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2013\/chocolate%20truffles\/truffle%20chocolate\/truffles%20recipe\/fruit%20truffle%20filling%20recipes\/raspbery%20chocolate%20truffle%20recipe.jpg\" alt=\"raspberry truffle recipe how to cook that\" width=\"300\" height=\"225\" \/><\/p>\n<p style=\"text-align: center;\">(makes 300g (10.58 ounces) of filling, I used 5g (0.18 ounces) per chocolate mold)<\/p>\n<p style=\"text-align: center;\">200g (7.05 ounces) or just under 1 1\/2 cup raspberries fresh or frozen defrosted<br \/>\n4 Tbsp <a title=\"What cream should I use?\" href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" target=\"_blank\">cream<\/a><br \/>\n25g (0.88 ounces) or 2 Tbsp butter chopped<br \/>\n1 1\/4 cups or 270g (9.52 ounces) sugar<br \/>\n2 Tbsp glucose syrup<br \/>\n75mL (2.54 fluid ounces) or 1\/4 cup water<\/p>\n<p style=\"text-align: center;\"><a title=\"How to temper chocolate in the microwave\" href=\"https:\/\/www.howtocookthat.net\/public_html\/how-to-temper-chocolate-in-the-microwave\/\" target=\"_blank\">tempered chocolate<\/a> for molds<\/p>\n<p style=\"text-align: center;\">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.\u00a0 Measure your mixture and you should have around 240ml or just a little less than 1 cup.<\/p>\n<p style=\"text-align: center;\">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\u00a0 and then leave it to bubble unstirred.\u00a0 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.<\/p>\n<p style=\"text-align: center;\">Return to the heat and add a candy thermometer to the pan and heat it until 230\u00baF (110\u00baC). If you don&#8217;t have a candy thermometer take a small amount and let it cool on a plate to see roughly how thick it will be.\u00a0 Pour into a heat proof bowl and leave to cool completely.<\/p>\n<p style=\"text-align: center;\">Then fill the molds with white chocolate, tip out the excess and\u00a0let it set up.\u00a0 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.\u00a0 Top with you white chocolate and scrape off any excess. \u00a0Leave to set, then tip out of the mold.<\/p>\n<p>&nbsp;<\/p>\n<h4>2. Runny Caramel Truffles Recipe<\/h4>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"align center size-medium wp-image-3407\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2013\/chocolate%20truffles\/truffle%20chocolate\/truffles%20recipe\/caramel%20truffles\/gooey%20caramel%20truffle%20recipe.jpg\" alt=\"runny caramel truffle how to cook that\" width=\"300\" height=\"225\" \/><\/p>\n<p style=\"text-align: center;\">You will need:<\/p>\n<p style=\"text-align: center;\"><a title=\"Dulce de Leche Recipe Thick Caramel\" href=\"https:\/\/www.howtocookthat.net\/public_html\/dulce-de-leche-recipe\/\" target=\"_blank\">Dulce de leche<\/a>, a thick caramel sauce<br \/>\n<a title=\"How to temper chocolate in the microwave\" href=\"https:\/\/www.howtocookthat.net\/public_html\/how-to-temper-chocolate-in-the-microwave\/\" target=\"_blank\">tempered chocolate<\/a> for mold<br \/>\nGold luster dust (available from cake decorating stores)<\/p>\n<p style=\"text-align: center;\">Fill your mold with chocolate and scrape off any excess, tap it on the bench to remove any air bubbles.<\/p>\n<p style=\"text-align: center;\">Leave it to sit for a moment, the longer you leave it, the thicker the outside chocolate will be. \u00a0 Tip out the excess chocolate, tapping on the back of the mold, then scrape off the excess.\u00a0 Place some <a title=\"Dulce de Leche Recipe Thick Caramel\" href=\"https:\/\/www.howtocookthat.net\/public_html\/dulce-de-leche-recipe\/\" target=\"_blank\">dulce de leche<\/a> into a ziplock bag and pipe it into the centres. \u00a0Cover with chocolate, scrape off the excess and leave to set.\u00a0 Tip out of the mold.\u00a0 Using some gold luster dust on a clean dry paint brush, dust a stripe onto each chocolate.<\/p>\n<p>&nbsp;<\/p>\n<h4>1. Chewy Caramel Chocolate Truffle Recipe<\/h4>\n<p>*THE MOST POPULAR TRUFFLE REQUEST*<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"align center size-medium wp-image-3412\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2013\/chocolate%20truffles\/truffle%20chocolate\/truffles%20recipe\/caramel%20truffles\/chewy%20caramel%20truffle%20recipe%20candy.jpg\" alt=\"chewy caramel truffle recipe reardon\" width=\"300\" height=\"225\" \/><\/p>\n<p style=\"text-align: center;\">(makes approx 40 caramel rectangles)<br \/>\n75millilitres (2.54 fluid ounces) or 1\/4 cup water<br \/>\n2 Tbsp glucose syrup<br \/>\n1 1\/4 cups or 270g (9.52 ounces) sugar<br \/>\n1 cup or 250mL (8.45 fluid ounces) <a title=\"What cream should I use?\" href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" target=\"_blank\">cream<\/a><br \/>\n25g (0.88 ounces) or 2 Tbsp butter chopped<\/p>\n<p style=\"text-align: center;\"><a title=\"How to temper chocolate in the microwave\" href=\"https:\/\/www.howtocookthat.net\/public_html\/how-to-temper-chocolate-in-the-microwave\/\" target=\"_blank\">tempered chocolate<\/a> for coating<\/p>\n<p style=\"text-align: center;\">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.<br \/>\nPlace your sugar, water and glucose syrup into a sauce pan and bring to the boil, stirring until the sugar is dissolved.<\/p>\n<p style=\"text-align: center;\">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.<\/p>\n<p style=\"text-align: center;\">While it is bubbling measure out your cream and butter.\u00a0 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.\u00a0 Keep stirring until it is well combined then let it bubble away unstirred.<\/p>\n<p style=\"text-align: center;\">Add a candy thermometer to the pan and heat it to 255\u00baF (123\u00baC).\u00a0 If you don&#8217;t have a candy thermometer see video for tips on how to know if it is ready.<\/p>\n<p style=\"text-align: center;\">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.\u00a0 Then cool completely.<\/p>\n<p style=\"text-align: center;\">Drop into your tempered chocolate, decorate with a squiggle of extra chocolate.<\/p>\n<p style=\"text-align: center;\">by Ann Reardon <a href=\"http:\/\/howtocookthat.net\/\" target=\"_blank\">How To Cook That<\/a><\/p>\n<p style=\"text-align: center;\"><strong>CHOCOLATE \u00a0 \u00a0 TRUFFLES \u00a0 \u00a0 \u00a0 GIVEAWAY<\/strong> Entries have now closed, thank you to everyone who entered I wish I could send you all truffles, see below for the winners.<\/p>\n<p style=\"text-align: center;\"><a title=\"how to cook that\" href=\"http:\/\/goo.gl\/l0vy7\" target=\"_blank\">How To Cook That on Google Plus<\/a><br \/>\n<a title=\"how to cook that facebook page\" href=\"http:\/\/www.facebook.com\/howtocookthat\" target=\"_blank\">How To Cook That on Facebook<\/a><br \/>\n<a title=\"twitter how to cook that\" href=\"http:\/\/twitter.com\/howtocookthat\" target=\"_blank\">How To Cook That on Twitter<\/a><br \/>\n<a title=\"how to cook that instagram\" href=\"http:\/\/instagram.com\/howtocookthat\" target=\"_blank\">How To Cook That on Instagram<\/a><br \/>\n<a title=\"youtube how to cook that\" href=\"http:\/\/youtube.com\/howtocookthat\" target=\"_blank\">How To Cook That on Youtube<\/a><br \/>\n<a title=\"pinterest how to cook that\" href=\"http:\/\/pinterest.com\/howtocookthat\" target=\"_blank\">How To Cook That on Pinterest<\/a><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"align center size-medium wp-image-3478\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2013\/06\/IMG_4801-300x225.jpg\" alt=\"chocolate truffle recipe how to cook that\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/06\/IMG_4801-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/06\/IMG_4801-550x412.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/06\/IMG_4801-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/06\/IMG_4801-400x300.jpg 400w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><br \/>\nTRUFFLE GIVEAWAY WINNERS Congratulations to:<br \/>\nLisa Ribeiro, nemninni, bubbleandmorebubbles, Kevin Sewers and Bree Carlson enjoy your truffles!<\/p>\n<h5 class=\"updated\" style=\"text-align: center;\">by Ann Reardon <a href=\"http:\/\/howtocookthat.net\/\" target=\"_blank\">How To Cook That<\/a><\/h5>\n<h5 class=\"updated\" style=\"text-align: center;\">2013<\/h5>\n<\/div>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"http:\/\/schema.org\/\", \n  \"@type\": \"Recipe\", \n  \"name\": \"Top Ten Most Popular Chocolate Truffle Recipes\",\n  \"image\": [\n    \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2013\/06\/IMG_4392-550x412.jpg\",\n    \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2013\/chocolate%20truffles\/truffle%20chocolate\/truffles%20recipe\/coconut%20truffle%20recipe.jpg\",\n    \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2013\/chocolate%20truffles\/truffle%20chocolate\/truffles%20recipe\/fruit%20truffle%20filling%20recipes\/strawberry%20chocolate%20truffle%20recipe.jpg\",\n    \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2013\/chocolate%20truffles\/truffle%20chocolate\/truffles%20recipe\/caramel%20truffles\/gooey%20caramel%20truffle%20recipe.jpg\"\n  ],\n  \"description\": \"These salted caramel macarons are seriously addictive.  You will not be able to stop at one.   Make a batch of dulce de leche first so it has time to cool, you need that for the filling. Have fun making this salted caramel macaron recipe.\",\n  \"keywords\": \"chocolate truffles recipe, strawberry truffles recipe, peanut butter truffles recipe, caramel truffles recipe, raspberry truffle recipe, ann reardon, how to cook that\",\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Ann Reardon\"\n  },\n  \"datePublished\": \"2013-06-07\",\n\"dateModified\": \"2019-03-14\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT10M\", \n  \"totalTime\": \"PT40M\", \n  \"recipeCategory\": \"dessert, morning tea, afternoon tea, snack\", \n  \"recipeCuisine\": \"French\", \n  \"recipeYield\": \"12\", \n  \"interactionStatistic\": {\n    \"@type\": \"InteractionCounter\",\n    \"interactionType\": \"http:\/\/schema.org\/CommentAction\",\n    \"userInteractionCount\": \"37071\"\n  },\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"270\"\n  },\n  \"recipeIngredient\": [\n    \"For Nutella Truffles\",\n    \"180g (6.35 ounces) or 1\/2 cup nutella\",\n    \"15g (0.53 ounces) or 14 whole hazelnuts\",\n    \"tempered chocolate for coating (see top of post for quantities)\",\n    \"For Coconut Truffles\",\n    \"2 Tbsp or 40g (1.41 ounces) glucose syrup\",\n    \"1 1\/4 cups or 270g (9.52 ounces) sugar\",\n    \"75mL (2.54 fluid ounces) or 1\/4 cup water\",\n    \"1\/2 cup or 125g (4.41 ounces) coconut milk\",\n    \"1\/2 cup or 119g (4.2 ounces) cream\",\n    \"25g (0.88 ounces) or 2 Tbsp butter chopped\",\n    \"3 cups or 234g (8.25 ounces) desiccated coconut\"\n  ],\n  \"recipeInstructions\": [{\n    \"@type\": \"HowToStep\",\n    \"text\": \"For the Nutella truffles If you have a mold you can pipe nutella into the mold, if you don\u2019t 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.\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"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.\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"For coconut truffles 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 365\u00b0F (185 degrees Celsius) (185 degrees Celsius (365 degrees Fahrenheit)) (or 180\u00b0C (356 degrees Fahrenheit) (356 degrees Fahrenheit (180 degrees Celsius))).\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"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 230\u00b0F (110 degrees Celsius) (110 degrees Celsius (230 degrees Fahrenheit (110 degrees Celsius))) (110\u00b0C (230 degrees Fahrenheit) (230 degrees Fahrenheit (110 degrees Celsius))).\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Remove from the heat and stir in your dessicated coconut.  Pour into a lined brownie tin and allow to cool at room temp.\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"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.\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Scoop out with the fork and tap on the side of the bowl and then place onto baking paper, sprinkle the top with coconut.\"\n  }],\n    \"aggregateRating\": {\n    \"@type\": \"AggregateRating\",\n    \"ratingValue\": \"4.5\",\n    \"reviewCount\": \"34\"\n  },\n  \"video\": {\n  \"@type\": \"VideoObject\",\n  \"name\": \"10 Best Chocolate Truffle Recipes HOW TO COOK THAT Ann Reardon Truffles Part 2\",\n  \"description\": \"10 best chocolate truffles recipe video\",\n  \"thumbnailUrl\": \"https:\/\/i.ytimg.com\/vi\/1A85nuKwdTc\/default.jpg\",\n  \"uploadDate\": \"2013-06-07T07:21:25.000Z\",\n  \"duration\": \"PT18M31S\",\n  \"embedUrl\": \"https:\/\/www.youtube.com\/embed\/1A85nuKwdTc\",\n  \"interactionCount\": \"3518423\"\n}\n}\n<\/script><\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/best-chocolate-truffle-recipe\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/06\/IMG_4392-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"chocolate truffles recipes ann reardon\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/06\/IMG_4392-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/06\/IMG_4392-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/06\/IMG_4392-300x300.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/06\/IMG_4392-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"3429\" \/><\/a><p>Peering through the glass display cabinet at the chocolatier, I would have loved to buy all of them. \u00a0I was struck by how expensive it was for one such truffle. \u00a0Things which although delightful seemed relatively simple to make at home. \u00a0So 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<\/p>\n","protected":false},"author":1,"featured_media":3429,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,912],"tags":[31,1383,1384,1375,1344,1374,1382,952,1376,1379,1378,1381,1377,1380],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/3397"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=3397"}],"version-history":[{"count":79,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/3397\/revisions"}],"predecessor-version":[{"id":89829,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/3397\/revisions\/89829"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/3429"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=3397"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=3397"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=3397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}