2024-03-25 18:28:43
We will teach you tips on how to make chocolate truffles to give as gifts on special occasions. In fact, in addition to tips, you will see 4 delicious variations to impress.
How to make chocolate truffle
Prep Time:
5 minutes
Additional Time:
3 hours
Total Time:
3 hours 5 minutes
Learn how to make the base truffle recipe and 4 flavor variations.
Ingredients
Dark chocolate truffle
- 350 g of chocolate (can be milk, semi-sweet or dark);
- 1/2 cup of cream.
White chocolate truffle
- 250 g of white chocolate;
- 1/3 cup of cream.
Instructions
- To make both flavors, combine the ingredients and heat until the chocolate melts. You can do this step in the microwave or in a bain-marie;
- Then take the dough to the fridge until it cools down and is firm enough to roll.
Simple chocolate truffle
- Finish your truffles with cocoa powder.
Crispy chocolate truffle
- Add 2 teaspoons of brandy to the still hot dough and finish with ground chestnuts.
White chocolate truffle with coconut
- Finish the truffles by coating them with grated coconut. If you want an even more differentiated flavor, try toasting the coconut before using it.
White chocolate truffle with lemon
- Add 1 tablespoon of lemon zest to the chocolate mixture and finish by passing in powdered milk.
Also check out the coffee version here.
What is the difference between bonbon and truffle?
Yes, both preparations contain chocolate, but they are very different in terms of preparation and texture. While bonbons are generally crunchier (and can be stuffed), truffles are quite creamy and, without a doubt, easier to prepare.
In truth. It is quite common to find chocolates filled with truffles. And you can also make the homemade version, to do this, just dip your truffles in melted chocolate and let it cool to give them a crunchy shell.
However, if you are going to make a version to sell, it is essential to seek more information regarding chocolate tempering.
What is the best chocolate for making truffles?
In general, the best answer to this question is: the best quality you can find. Remember that the truffle’s main ingredient is chocolate, and therefore, its flavor will influence the final result.
However, there is one type that I do not recommend at all: hydrogenated and fractionated chocolates. In addition to being of low quality, the flavor is not pleasant at all.
Tips for making truffles at home
Yes, this recipe we are recommending to you is for home production. In other words, perfect for your own consumption or as a gift for friends. But even though it’s a simplified version, some tips can help you make the preparation even better, such as:
- Any type of heavy cream will work to make these recipes. But the fresh version is definitely the best option. Not only because it can be heated without any problems with curdling, but it also has a higher percentage of fat, making the texture even more interesting;
- Milk chocolates are easier to melt than dark chocolates. In the same way that you need to be super careful with white chocolate, which can even burn during the process;
- There are 3 ways you can melt your chocolate: adding the cream to heat it (and which I recommend especially if you are going to make the white chocolate version), or also heating the cream (fresh) and then mixing the chocolate or else, melt the chocolate and only then mix the cream;
- Likewise, we have 2 types of ways to do this: in a bain-marie, that is, heating the ingredients in a bowl using water vapor (remember, the water cannot touch the bowl. Or, in the microwave. In this case, Lastly, I recommend doing it every 30 seconds to avoid the risk of burning (especially in the case of white chocolate);
- If you choose to heat the cream and then mix the chocolate, you can do this process directly in the pan and when mixing the chocolate, do it off the heat.
How to Store Homemade Truffles
As truffles are basically made of chocolate, you can imagine that they can suffer from high temperatures, right?
Therefore, try to keep your truffles at 18ºC. To do this, you can choose to store it in the refrigerator, in the lowest drawers (which is where the temperature is a little higher). Thus, they were firm, but not hardened.
Furthermore, I always recommend using an airtight container to store it.
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