Holiday is just another word for indulgence, isn’it it? What could be more indulgent than a rich and delectable truffle? The bite-sized candies are surprisingly easy to make, perfect for the dessert table at your holiday gatherings. They also make an impressive handmade gift for friends and colleagues.
- 1/3 cup heavy whipping cream
- 8 ounces semi-sweet baking chocolate, chopped
- 1/3 cup butter, softened
- Unsweetened cocoa
- Powdered sugar
- Chocolate and/vanilla or white chocolate candy coating, melted, optional
Place whipping cream and chocolate in 2-quart saucepan. Cook over low heat, stirring occasionally, 7-9 minutes or until chocolate melts. Remove from heat. Stir in butter until melted. Place mixture into bowl. Cover; refrigerate 2-4 hours or until firm.
Dust hands with cocoa or powdered sugar. Shape 2 teaspoons mixture, working quickly, into balls; roll in cocoa or powdered sugar. (Truffle mixture will be soft; repeat dusting hands to make shaping easier or use small ice cream scoop to form balls.) Refrigerate at least 45 minutes or until firm.
Dip truffles into melted candy coating, using spoon or toothpick; let excess drip off. Place dipped truffles onto waxed paper until coating is firm. Drizzle dipped truffles with melted candy coating, if desired. Store truffles in tightly covered container in refrigerator. Makes about 30 candies.
- ¼ cup butter
- 1 tablespoon instant espresso powder
- 9 tablespoons heavy whipping cream
- 1/8 teaspoon ground cinnamon
- 12 ounces high-quality milk chocolate bar, chopped
- Unsweetened cocoa, sifted
- Grated semi-sweet chocolate or chocolate decorator sprinkles
Place butter, espresso powder, whipping cream and cinnamon in medium saucepan. Cook over medium-low heat 1-2 minutes or until mixture bubbles around edges. Remove from heat; stir in chocolate until melted and smooth.
Place mixture into bowl. Cover; refrigerate 3 hours or until firm.
Working quickly, shape chocolate mixture into 1 1/2-inch balls. Roll balls in cocoa, shaved chocolate or chocolate sprinkles to coat. Place truffles in candy cups or mini muffin pan liners. Cover; store refrigerated. Makes about 36 candies.
Peanut Butter Truffles
- ¾ cup peanut butter
- ¼ cup butter, softened
- 1 ½ cups toasted rice cereal
- 1 cup powdered sugar
- ½ cup mini semi-sweet chocolate chips
- 1 ½ cups finely chopped peanuts
- Chocolate jimmies, crushed pretzels or sanding sugars, optional
Combine peanut butter and butter in large bowl; beat at medium speed until well mixed. Add cereal, powdered sugar and chocolate chips; stir until well mixed. Cover; refrigerate dough 2 hours or until chilled.
Shape dough into 1-inch balls; roll in chopped nuts until completely coated. If desired, roll in chocolate jimmies, crushed pretzels or sanding sugars. Refrigerate for at least 2 hours before serving. Store, covered, in refrigerator. Makes about 36 candies.
Chocolate-Covered Truffles: Prepare dough as directed. Chill dough balls. Melt 1 1/2 cups real semi-sweet chocolate chips with 1 tablespoon shortening over low heat, stirring until smooth and creamy. Dip chilled balls in melted chocolate. Place onto waxed paper-lined trays; refrigerate until chocolate is set. Store refrigerated.
- ½ cup butter, softened
- 3 cups cream cheese, softened
- 1 ½ teaspoons vanilla extract
- 4 cups powdered sugar
- 1 (12-ounce) package (2 cups) semi-sweet, milk chocolate or white chocolate chips
- 2 tablespoons shortening
- Chocolate shavings, sprinkles or drizzles of melted chocolate/white chocolate
Combine butter and cream cheese in bowl. Beat at medium speed, scraping bowl often, until smooth. Add vanilla; continue beating until well mixed. Beat at low speed, gradually adding powdered sugar, until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.)
Shape rounded teaspoonfuls of mixture into 1-inch balls. Place onto waxed paper-lined baking sheets. Cover loosely; refrigerate 2 hours or overnight until firm.
Melt chocolate chips or white chocolate and shortening in 1-quart saucepan over low heat, stirring constantly, 3-4 minutes or until smooth. Dip buttercreams into chocolate mixture using fork to turn and remove; let excess chocolate drip off. Place onto waxed paper-lined baking sheet. Garnish with chocolate shavings, chocolate sprinkles or drizzle with chocolate, as desired. Refrigerate at least 30 minutes to set. Makes about 60 candies.
Variation: Substitute almond, orange or rum extract for vanilla.
Raspberry Chocolate Truffles
- ¾ cup heavy whipping cream
- ½ cup butter
- ½ cup seedless raspberry jam
- 2 (8-ounce) packages high-quality semi-sweet or milk chocolate, chopped
- 1 tablespoon kirsch, raspberry liqueur or orange juice
- 1 cup chopped macadamia nuts
- ½ cup unsweetened cocoa
Place whipping cream, butter and raspberry jam in 2-quart saucepan. Cook over medium heat, stirring occasionally, 3-5 minutes or until butter and jam are melted. Continue cooking 1-2 minutes or until mixture begins to bubble around edges.
Remove from heat. Stir in chocolate and kirsch until melted and smooth. Stir in nuts. Place mixture in medium bowl. Cover; refrigerate 5-6 hours or until firm.
Working quickly, roll chocolate mixture into 30 (1 1/2-inch) balls. Place onto waxed paper-lined pan. Cover; refrigerate 1 hour. Roll chocolate balls in cocoa.
Irish Cream Truffles
- 1 cup heavy whipping cream
- 1 pound high-quality real bittersweet chocolate, broken into 1-inch pieces
- 4 ounces high-quality real milk chocolate, broken into 1-inch piece
- 2 teaspoons vanilla
- Pinch of salt
- ¼ cup butter
- 3 tablespoons Irish Cream liqueur
- 2/3 cup unsweetened cocoa
Place whipping cream, bittersweet chocolate and milk chocolate in 2-quart saucepan. Cook over low heat, stirring occasionally, 3-5 minutes or until chocolate melts. Stir in vanilla and salt.
Remove from heat; stir in all butter and liqueur until butter is melted. Pour truffle mixture into medium bowl. Cover; refrigerate 3-4 hours or until firm.
Sift cocoa into shallow bowl. Drop rounded tablespoonfuls of chocolate mixture into cocoa; roll to coat. Shape into balls; roll in cocoa again. Place gently on tray; refrigerate 30 minutes or until firm. Store refrigerated. Makes 30.
Crème de Menthe Truffles
- 1/3 cup heavy whipping cream
- 1/4 cup butter
- 1 (10-ounce) package (2 cups) crème de menthe baking chips*
- 1 (12-ounce) package vanilla-flavored candy coating
- 2 drops green food color
- Powdered sugar or cocoa
- 1/4 cup real semi-sweet chocolate chips, melted
Combine whipping cream and butter in 2-quart saucepan. Cook over medium-low heat 4-5 minutes or until butter is melted. Add crème de menthe baking chips. Continue cooking, stirring constantly, 2-3 minutes or until chips are melted and mixture is smooth. Cover; refrigerate at least 2 hours or freeze 1 hour until firm.
Dust hands with powdered sugar or cocoa. Working quickly, shape mixture into 1-inch balls. (Truffle mixture will be soft; repeat dusting hands to make shaping easier, if necessary.) Place balls onto waxed paper-lined baking sheet; refrigerate at least 2 hours.
Melt candy coating in deep 1-quart saucepan over low heat; stir 8-10 minutes or until smooth. Stir in food color until well mixed. Remove from heat; cool 10 minutes.
Remove truffles from refrigerator. Place 1 truffle in candy coating mixture. Use small spoon to coat truffle; immediately remove and place onto waxed paper. Repeat with remaining truffles. (Work quickly so truffles do not melt.) Refrigerate 10 minutes or until coating is set.
Drizzle each truffle with melted chocolate. Refrigerate 10 minutes or until set. Place truffles in paper or foil candy cups. Store refrigerated in container with tight-fitting lid up to 2 weeks. Makes 48.
Variation:Substitute 60 crème de menthen candy thins for crème de menthe baking chips.
Red Velvet Cookie Dough Truffles
- 1/2 cup butter, softened
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups unbleached all-purpose flour
- 1/2 tablespoon cocoa powder
- 1/2 teaspoon salt
- 1 to 1 1/2 teaspoons water-based red food coloring
- 3/4 cup white chocolate chips
- 12 ounces light cocoa candy coating
- 12 ounces white candy coating (or another color of your choice)
- 1 teaspoon vegetable oil
- Sprinkles for decorating
Line a small baking sheet that will fit in your freezer with parchment paper.
In a medium-size mixing bowl, add butter and both sugars. Cream together using an electric hand mixer. Add milk and vanilla extract and mix thoroughly. Add flour, cocoa powder and salt and mix to combine with a rubber spatula. Add 1 teaspoon red food coloring and mix until the color is incorporated. Add another 1/2 teaspoon if needed and mix to incorporate. Stir in white chocolate chips until combined.
Portion dough with a small cookie scoop (2 teaspoons), use your hands to form rounded balls, about 1 inch in diameter. Place them on the baking sheet you prepped earlier. Freeze for at least 15 minutes. If you freeze them overnight, place the baking sheet on the counter for at least 15 minutes before dipping (so they don't crack).
Prepare another baking sheet with parchment paper, this time a large one. Place cocoa candy coating into a glass microwave-safe bowl and heat on 50 percent power in 30 second increments until melted. Stir with a spoon in between heating. Add 1/2 teaspoon vegetable oil and stir. Place one red velvet cookie dough ball on the end of a fork and use a spoon to pour the melted chocolate over it. Tap the fork against the top of the bowl. Transfer to the baking sheet by using another fork or butter knife. Add sprinkles or decorations. Repeat with white candy coating if you're doing a mix of colors.
Refrigerate the truffles for up to a week. You can place them in mini-cupcake liners and package them in a box to give as gifts.
Source: Land O’ Lakes
Red Velvet Cookie Dough Truffle modified by Land O’ Lakes from “The Cookie Dough Lover's Cookbook by Lindsay Landis