Chocolate Truffles

Chocolate Truffles

Happy 13th day of blogmas!

Tis the season to make truffles, fa lalalala lala la la. Chocolate truffles are the perfect treat for the holiday season. You can bring them to a Christmas party, bribe your office (I mean... bring to work for a holiday surprise...), to give to someone as a present, or even just to enjoy at home with the family.

There are two ways that I make truffles. The first way is easier with less hassle and steps, so naturally I made them a lot at university.

Note before we begin: I prefer to use semi sweet or dark chocolate but you can make your truffles with whichever chocolate suits your fancy most.

Truffles 1: Easy Decadent Truffles

Recipe taken from allrecipes.com

Yields about 5 dozen

Ingredients

1 (8oz) package cream cheese, softened

3 cups confectioners' sugar

3 cups chocolate chips

1 1/2 tsp vanilla

Directions

1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. 
2. Stir in melted chocolate and vanilla until no streaks remain.
3. To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into how many flavours you want (up to 3). Add 1 tablespoon liqueur or extract (peppermint, coffee,) to each mixture; mix well.
4. Refrigerate for about 1 hour. Shape into 1 inch balls.
5. Roll truffles in cocoa powder, powdered sugar, coloured sugar, coloured sprinkles, ground candy cane pieces or anything you want. Get creative :)

The second way is more common, but I find it to be more of a pain so I don't make them this way as much.

Truffles 2: Dipped Ganache Truffles

Recipe tailored from simplyrecipes.com
Yields about 30-40 Truffles

Ingredients

8 oz finely chopped semi-sweet chocolate

1/2 cup heavy whipping cream

1 tsp vanilla (or flavouring of your choosing)

8 oz of finely chopped chocolate of your choice (for the coating)

Directions

1. In a small saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes).

2. Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla (or other flavouring), and allow to stand for a few minutes then stir until smooth.

3. Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. 

4. Place in the refrigerator overnight (or a few hours so they will be ready to dip because honestly, who has time to draw this out?)

5. Now you can do the same as the above recipe and roll the truffles in a coating

OR you can

Melt chocolate of your choosing until smooth (don't burn it!). Dip truffles in chocolate coating in whatever way is easiest for you then place on parchment paper. Then feel free to decorate with Christmassy marble swirls as seen above or any other way you want really. 

6. Pop the truffles back in the fridge to let them set (if they are getting all melty because the chocolate coating was to hot when you dipped them)

OTHERWISE

Let them set in a cool dry place or an airtight container in the fridge. Remember that truffles are best served at room temperature.

Happy chocolate making my soon-to-be pâtissiers! What flavours are you making this season? Post your pictures so I can see how they turned out. :)

love always, 

xo