Make Your Own Fine Chocolate Truffles

These chocolate truffles are ideal as gifts, for holidays or to enjoy yourself.

You can of course buy chocolate truffles in the confectionary, but their quality is usually not good, because cheap ingredients are used to save the expensive raw materials and unfortunately the taste suffers.

Once you know how good chocolate truffles can really taste, you will never buy again in the store!

Make chocolate truffles yourself

If you make chocolate truffles, you should make sure that you only use high-quality ingredients, i.e. real butter and no margarine, whole milk or cream with full fat content and chocolate with valuable ingredients instead of cheap goods.

Once you have understood the basic principle of how to make chocolate truffles, or truffles in general, nothing stands in the way of further recipe variants and your imagination.

P robiere the classic chocolate truffle first and then dare you to other recipes!

Chocolate truffle (basic recipe)

You can vary this basic recipe for chocolate truffles almost infinitely depending on your mood and season by adding spices, for example gingerbread spices or grated citrus fruit peel.

For the basic recipe (and that’s also incredibly delicious!) You need:

• 100g butter
• 400g chocolate (dark chocolate or milk chocolate or mixed)
• Cocoa powder (no “Kaba”, but “baking cocoa”!)

Let the butter melt in a double boiler. In the meantime, break the chocolate into pieces and gradually add it to the melted butter until everything has dissolved into a homogeneous mass. Now, if you want, you could add spices. You do not have to.

Now place the mass in the refrigerator and wait a few hours until it is completely cool and malleable. Then form balls with your hands and roll them in cocoa powder. Put the finished chocolate truffles in small paper cases or in a tin can and store them in the refrigerator. Already finished!

White chocolate truffles with lime and coconut

What works with brown chocolate can of course also be done with white chocolate ! You can use the basic recipe or try a variant with cream and liqueur. For this you need:

• 250g white chocolate
• 125 whipped cream
• 3 teaspoons of grated limes (absolutely organic!)
• 3 tbsp coconut or lemon liqueur
• Desiccated coconut

Heat the cream and let the crumbled white chocolate melt completely in it. Then place the mixture in the refrigerator until it is not completely set and has the consistency of cake batter.

Then stir in the grated lime zest and the liqueur and keep the mixture in the cold.

Once the truffle mixture has cooled completely and is easy to shape, roll it into balls and roll them in desiccated coconut. A summery variant of chocolate truffles that you can of course prepare as alcohol-free chocolate truffles without liqueur.

Chocolate truffle with brittle

It’s up to you which nuts you use to make the brittle. In any case, you should match the choice of chocolate to the nuts used.

Walnut brittle goes well with dark chocolate, almonds with white chocolate and hazelnuts with milk chocolate. For the brittle you need:

• 200g sugar
• 4 tbsp water
• 100g chopped (!) Nuts of your choice

Mix the sugar with the water in a saucepan and boil both to a syrup.

Once the sugar has dissolved, continue heating the syrup until it turns golden. Then stir in the chopped nuts and keep stirring until the nuts are covered all over with the sugar mass.

Spread the finished nut brittle on a baking sheet that you have lined with baking paper or aluminum foil and let it cool completely. Then chop the firm brittle into small pieces.

This can be done quickly in the food processor or in a freezer bag that you roll over with a rolling pin (or a water bottle).

Once the brittle is prepared, you can make the truffle mixture. It’s easy and always works the same way. This time you need:

• 140ml cream
• 225g chocolate of your choice, matching the type of brittle

Heat the cream and melt the chocolate in it. Let the mixture cool down a bit so that it is still viscous, but no longer hot, and stir in the shredded brittle. The more viscous the mass, the more homogeneously the brittle pieces are distributed in it.

When it is completely cold, shape balls with your hands and roll them in suitable ingredients. Icing sugar (flavored with vanilla) goes well with white chocolate, cocoa powder goes well with dark chocolate, and milk chocolate with hazelnut brittle can be rolled in ground hazelnuts.

You can see that it is very easy to make chocolate truffles in your own kitchen. And the result will surely convince you with the first bite, so that from now on you will never buy such sweets in the store again, regardless of which expensive brand name is printed on it. Correct?