Simple Chocolate Truffles

Simple Chocolate Truffles

You’ll be surprised at how simple these sophisticated sweets are to make. Create them as a decadent finale to any dinner or an elegant handmade gift for any occasion using LorAnn Super-Strength Flavors formulated for use in chocolate—think rich Royal Raspberry or cool Peppermint.

Check out our NEW 2-Piece Dipping Tool Set to bring your truffles to life!

RECIPE TIP: Good quality chocolate chips (dark, semi-sweet or milk) can be used, but the texture will be softer. If using chocolate chips, place the mixture in freezer until very firm before rolling into balls.

Share:

Ingredients

14 ounces good quality dark chocolate, chopped
1 cup heavy cream
2 tablespoons unsalted butter, softened 
1/8 to 1/4 teaspoon LorAnn Super-Strength Flavoring appropriate for use in chocolate like Peppermint, Orange, or Royal Raspberry.

COATINGS: 
½ cup ground pecans
½ cup cocoa powder
12 ounces confectionery coating, melted

Recipe PDF

Simple Chocolate Truffles
R0103.pdf Download PDF

Directions

1
Line an 8-inch square pan with wax paper.
2
In a 2-quart saucepan, heat cream over low heat until just boiling. Remove from heat. Add butter and chopped chocolate; stirring until completely smooth. Add flavoring and stir to combine. Pour mixture into prepared pan. Cover with plastic wrap and refrigerate until firm, about 1 ½ to 2 hours (or overnight).
3
Remove from refrigerator. Using a teaspoon or melon baller, scoop out small balls of the firm mixture and place on heavyweight dipping paper or wax paper. Once all of the mixture has been scooped, form each portion by hand into a round ball.
4
Using a dipping tool, dip each truffle into melted confectionery coating, then place on wax paper. When coating has set, place truffles in an airtight container and refrigerate for up to 2 weeks. Serve at room temperature.
5
Makes about 30 to 40 truffles.

Products Used In This Recipe

Shop All
Shop All