WEEKDAYS 1e|12c|p

Chocolate Truffles

1027 truffles
Get creative and make this recipe your own by using your favorite candies and toppings!
skill level
Easy
time
Over 120min
servings
30
cost
$
Contributed by :
Get creative and make this recipe your own by using your favorite candies and toppings!
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ingredients
  • 8 oz Semisweet or bittersweet chocolate (cut into small pieces)
  • 1/2 Cup Heavy Whipping Cream
  • 2 Tablespoons Unsalted butter (cut into small pieces)
  • 2 Tablespoons Rum or Bourbon (optional)
  • Bacon
  • Chili powder
  • Coconut
  • Hazelnut (crushed)
  • Crystallized ginger
  • Wasabi powder
  • Pop rocks
  • Sea Salt
  • Lime Zest
  • Unsweetened cocoa powder
  • Heath bar
  • Crushed peppermint
  • Crushed pretzels
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    8 oz Semisweet or bittersweet chocolate (cut into small pieces)
    Place the chopped chocolate in a medium sized heatproof bowl. Set aside.
  • 2
    1/2 Cup Heavy Whipping Cream
    2 Tablespoons Unsalted butter (cut into small pieces)
    2 Tablespoons Rum or Bourbon (optional)
    Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) If desired, add the liqueur.
  • 3
     
    Cover and place in the refrigerator until the chocolate mixture is firm (this will take several hours or overnight).
  • 4
    Bacon
    Chili powder
    Coconut
    Hazelnut (crushed)
    Crystallized ginger
    Wasabi powder
    Pop rocks
    Sea Salt
    Lime Zest
    Unsweetened cocoa powder
    Heath bar
    Crushed peppermint
    Crushed pretzels
    Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands or a small melon baller, form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray.
  • 5
     
    Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.
 
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