Dark, Milk and White chocolate truffles on their way!
As I now start to write this post, I believe this will be my longest blog post ever! It not only has three different varieties of truffle recipes but also quite a few points to note. Chocolate truffles are relatively easy to make- that is, once you know the ratio of Heavy cream to chocolate. I remember, around two years ago I set out to make beer chocolate truffles and decided to 'wing it' with the proportion and got it so very wrong. For a person who is non rebellious and a strict follower of rules, I sure am the opposite when it comes to following recipes- I just have to use my own measurements. Sometimes it works, sometimes its a disastrous outcome!
So, back to the truffles. I did my research, trial and error, and few small batches of truffles, and came across a ratio that works for all three different types of chocolates. I have listed few useful points that you could note when you are trying out truffle making.
1. Chocolate: Use Pure/good quality of chocolate bars. The truffles do not come out great if you use chocolate melts. Instead use the chocolate bars that are easily available in supermarket. I used Nestle Plaistowe bars.
2. Heavy cream and chocolate: In order for the chocolate to completely melt in the cream, do remember to chop the chocolate bar very fine. Heat the cream and chocolate in microwave in 30 seconds burst.
3. Rolling the truffles: It is going to be a sticky affair for sure when you start rolling the truffles, hence I would suggest to scoop out truffle mixture after its initial 2-3 hours refrigeration, and place it on lined baking sheet. Refrigerate this for another 20-30 mins before rolling the truffle balls.
4. Butter and Vanilla extract: Ideally, basic truffles are made up of only two ingredients- heavy cream and chocolate, but as I was aiming to go beyond the basic flavour and experiment some new taste, I also read that adding butter and vanilla extract to the truffle mixture makes them creamy and more intense. So I added them, but you can skip them if you want only a two-ingredient recipe.
5. Warming the ingredients: You can go any way that is preferable, first warm the heavy cream and then pour it on top of the chocolate or just mix them together to heat in the microwave, the process will not make any difference. But it is very important to let the warm mixture sit for atleast 4-5 minutes before stirring it. This helps for the chocolate to be completely melted into the cream and not form any lumps.
The best part of truffles is that you can roll it in any coverings/toppings you wish to and enjoy these sweet decadent chocolate treats.They say the cream to chocolate ratio for white chocolate needs to be different but me being lazy, had no patience to try a third batch of different quantities, but it turned out to be good, I had no problems rolling the white chocolate truffle balls.
I have uploaded quick 15 sec Reels for each of the truffle recipe - do check them out on my Instagram page @TheWhiskJournal. I would love to hear from you if you make these truffles; and do not forget to tag me!
Ingredients
Serves 20-24 Truffles(each)
Dark Chocolate Honey Cinnamon Truffles
230 gm Dark Chocolate Bar, fine chunks
150 ml Heavy Whipping cream
1 tbsp Unsalted butter,melted
½ tsp Vanilla extract
1 tbsp Honey
1 tsp Cinnamon powder
Cocoa powder, to coat
Milk Chocolate Hazelnut Espresso Truffles
230 gm Milk Chocolate Bar, fine chunks
150 ml Heavy Whipping cream
1 tbsp Unsalted butter,melted
½ tsp Vanilla extract
1 ½ tsp Espresso powder
Crushed Hazelnuts, to coat
White Chocolate Chambord Coconut Truffles
230 gm Milk Chocolate Bar, fine chunks
150 ml Heavy Whipping cream
1 tbsp Unsalted butter,melted
½ tsp Vanilla extract
1 tbsp Chambord liqueur
10-12 Glazed cherries
Shredded coconut, to coat
Directions
Dark Chocolate Honey Cinnamon Truffles
In a microwave proof bowl, place dark chocolate(chopped), butter and heavy cream.
Microwave at 30 seconds burst until warm(do not boil).
Let the warm mixture sit for 4-5 minutes. Then add in vanilla extract, cinnamon powder and honey. Mix well till the mixture is smooth.
Refrigerate for 2-3 hours.
Remove the refrigerated mixture and take scoops out of it and place on baking sheet. Place the sheet in the refrigerator for 20-30 mins.
Now the scoops will be ready to be rolled into truffle balls.
Roll them into balls and coat with Cocoa powder.
Refrigerate until ready to be served.
Milk Chocolate Hazelnut Espresso Truffles
In a microwave proof bowl, place milk chocolate(chopped), butter and heavy cream.
Microwave at 30 seconds burst until warm(do not boil).
Let the warm mixture sit for 4-5 minutes. Then add in vanilla extract and espresso powder. Mix well till the mixture is smooth.
Refrigerate for 2-3 hours.
Remove the refrigerated mixture and take scoops out of it and place on baking sheet. Place the sheet in the refrigerator for 20-30 mins.
Now the scoops will be ready to be rolled into truffle balls.
Roll them into balls and coat with crushed hazelnuts.
Refrigerate until ready to be served.
White Chocolate Chambord Coconut Truffles
In a microwave proof bowl, place white chocolate(chopped), butter and heavy cream.
Microwave at 30 seconds burst until warm(do not boil).
Let the warm mixture sit for 4-5 minutes. Then add in vanilla extract and chambord liqueur. . Mix well till the mixture is smooth.
Refrigerate for 2-3 hours.
Remove the refrigerated mixture and take scoops out of it and place on baking sheet. Place the sheet in the refrigerator for 20-30 mins.
Now the scoops will be ready to be rolled into truffle balls.
Roll them into balls, while placing the half cut cherry in centre and coat with shredded coconut.
Refrigerate until ready to be served.
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