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Milk Chocolate Truffles:
4 ounces (120 grams) milk chocolate, finely chopped (I used a milk chocolate with a 34% cacao content)
4 ounces (120 grams) semisweet chocolate, finely chopped (I used a semisweet chocolate with a 54% cacao content)
1/2 cup (120 grams) heavy whipping cream (cream with a 35-40% butterfat content)
1 tablespoon (13 grams) butter, cut into small pieces
Different Coatings for Truffles:
Unsweetened Cocoa Powder (regular unsweetened or Dutch-processed)
Melted or Tempered Chocolate
Sugar (Granulated White, Pearl Sugar, or Powdered)
Toasted and finely chopped Nuts (pecans, walnuts, almonds, pistachios and/or hazelnuts)
Toasted Coconut
Shaved Chocolate
Chocolate or Candy Sprinkles
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Instructions:
Milk Chocolate Truffles: Place the finely chopped chocolates in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Gently stir with a rubber spatula or wooden spoon until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 10-20 seconds, or over a saucepan of simmering water, just until melted.) Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, a small ice cream scoop, a melon baller, or a small spoon, form the chocolate into rounds or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.
Makes 30 small truffles.
To Toast Nuts: Preheat oven to 350 degrees F (180 degrees C) and toast the nuts (pecans, walnuts or almonds) about 8 - 10 minutes or until brown and fragrant. For hazelnuts toast about 13-15 minutes or until the skins start to blister. Remove from oven and roll in a clean dish towel. Let the nuts 'steam' for about 5 minutes and then remove the skins. Once the nuts have cooled, chop coarsely.
Description:
Chocolate Truffles are a deliciously rich bite-sized petit four made from a creamy mixture of chocolate, cream, and butter. It's fun shaping the truffles and then rolling them in things like unsweetened cocoa powder, confectioners (powdered or icing) sugar, finely chopped nuts, tempered chocolate, shredded coconut, sprinkles, or even shaved chocolate. For gift giving use a variety of these toppings. Once made, I like to place the chocolate truffles in small paper cups and wrap them in a box tied with a pretty ribbon.
Now, the taste and quality of the truffle is dependent on the quality of chocolate you start with. For these Milk Chocolate Truffles we're actually using a combination of milk and semi sweet chocolates. A good rule of thumb is to use a milk and a semi sweet chocolate that you enjoy eating on its own.
If you like you can add a tablespoon of alcohol to the truffle mixture. If you decide you want a hazelnut flavored truffle, you could add Frangelico to the chocolate and cream mixture and then roll the truffles in finely chopped hazelnuts. Or if you would like your truffles to have a coffee flavor stir about one tablespoon of espresso powder into the hot cream and then add Kahua or Tia Maria to the truffle mixture. For fruit flavored truffles stir in 1 tablespoon of fruit puree or jam in place of the alcohol. Orange flavored truffles can be made by adding about 1 tablespoon of orange zest to the hot cream. Let the cream steep for about 10 - 15 minutes and then strain out the zest. Then add Grand Marnier to the truffle mixture. As you can see there are endless variations to the basic truffle so experiment and come up with your own recipes.
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FAQs
Dark chocolate is primarily made up of cocoa solids, cocoa butter, and sugar. In contrast, milk chocolate consists of cocoa butter, sugar, milk powder, or cream and a small percentage of cacao solids, around 10%. The ingredients give milk chocolate its creamy and velvety smooth texture.
How many days do chocolate truffles last? ›
Chocolate truffles created without alcohol typically have a shelf life of 3- 4 months although this does depend on the ingredients used. The centre of a chocolate truffle is typically made from chocolate, butter and/or cream. It should be soft, velvety smooth and sumptuously rich to taste.
Why are my chocolate truffles too soft? ›
"A good truffle should melt in your mouth," says Saffitz. If you serve them stone-cold and straight outta the fridge, you're missing the point. That said, letting them sit at room temperature for hours will render them so soft that you can't pick them up. A solid hour oughta do the trick.
What cocoa powder is best for truffles? ›
Roll the truffles in cocoa powder – Dutch-processed cocoa powder is not as bitter, so I recommend it here. Consider also crushed peppermints, tiny nonpareils, shredded coconut, finely chopped nuts, or even rainbow sprinkles.
Which chocolate is the healthiest? ›
The clear winner.
Dark chocolate is by far the healthiest form of the treat, containing the least sugar and, because of its cocoa content, higher levels of substances that protect the body's cells. If sugar is your number one concern, Allers recommends looking for higher percentages.
Which is healthier, milk chocolate or dark chocolate? ›
But, compared to milk chocolate, dark chocolate is the healthier alternative. Dark chocolate contains less sugar and no milk while having much more cacao. The high percentage of cacao creates certain benefits from consuming dark chocolate. Flavanol is found in many plants, including the cacao plant.
Is milk chocolate good for high blood pressure? ›
Flavanols are the main type of flavonoid found in cocoa and chocolate. This is what gives chocolate its bitter taste. Flavanols have antioxidant qualities and have the potential to increase heart health, lower blood pressure, and improve blood flow to the brain and heart.
Should I refrigerate chocolate truffles? ›
How to Store Chocolate Truffles for a Few Days. If you think you can eat all of your truffles within that two-week span, store them in the fridge. Because of the fresh cream, truffles do need to be chilled (and no, a chilly garage does not count!). To keep the truffles fresh, seal them in an airtight container.
What is the best chocolate to use for truffles? ›
Use milk chocolate for sweeter truffles or semi-sweet/dark chocolate for extra rich truffles. If using milk chocolate, reduce the cream to 1/2 cup as milk chocolate is much softer than dark chocolate.
Should I put chocolate in the fridge or freezer? ›
So instead of the fridge: Store it in a cool, dry place. When chocolate is kept at a consistent temperature below 70°F (ideally between 65 and 68°F), and at a humidity of less than 55%, the emulsion of cocoa solids and cocoa butter will stay stable for months.
Cool chocolate to 85 to 90º F. for dipping. Dip cold, firm truffle into melted chocolate, holding with a fork and covering with several coats of chocolate.
How do you roll chocolate truffles without melting them? ›
Roll the mounds into balls with the palms of your hands. Use disposable gloves to prevent your hands from melting the chocolate. Or, dip your hands in ice water every few minutes as you roll the truffles. Return the truffles to the baking sheet and chill for another 30 minutes, or until firm.
What makes chocolate truffles so good? ›
Chocolate truffles are considered one of the most indulgent treats and ultimate luxury desserts. They combine the richness of high-quality chocolate with a creamy center, making them ideal as sympathy chocolate or just a sweet treat for any special occasion.
Which truffles are the best? ›
The Melanosporum (the black Perigord truffle) is the best and most sought-after truffle. Logically, therefore, it's the most expensive. If the Perigord truffle costs 100, Tuber Mesentericum (Mésentérique) will be 15, the summer truffle (Tuber Aestivum) 20, and the Bourgogne truffle (Tuber Uncinatum) will be 50.
What is the most popular milk chocolate? ›
Top 50 Scanned: Milk Chocolate beta
| Popularity |
|---|
| #1 | Milk Chocolate Hershey's | 1 bar |
| #2 | Milk Chocolate, with Almonds Hershey's | 1 bar |
| #3 | Milk Chocolate Squares, Caramel Ghirardelli | 1 square |
| #4 | Milk Chocolate Almonds Kirkland Signature | 11 pieces |
46 more rowsEssentially, Lindor is a chocolate truffle. Made by creating a hollow chocolate shell by placing fine, tempered Lindt chocolate into a mould which is then spun around on its axis to coat the inside. The chocolate cools and sets to create a delicate shell – ready to hold the smooth, melting filling.
What truffles are most flavorful? ›
In terms of taste, the winter black truffle has an earthy flavor with hints of cocoa. This is a popular choice for chefs who want to use a flavorful truffle in a stew or sauce. As you'll come to learn, black truffles are delectable when cooked, while white ones are at their best when served raw.
