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Perfect Chocolate Truffles

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I must tell you guys, these are the best Perfect Chocolate Truffles !! I can certainly vouch and all of them were gone with the wind one evening !!

It’s the season for jingles, glitter, red ribbons, papers crunching, gift wrappers leaving tell-tale signs on the floor. How quickly a year has passed! Are we ready to welcome a new year so soon?

It’s also the season for homemade goodies as people cook for family, friends, and colleagues and their ovens go on overdrive. I bet there is no other month that can boast of such an overload of cookies, candy, cakes and sweets as much as December can. The sweet aroma of baking, spices, and sugar wafts through the air, and I think this is as good a time as any to make some delicious chocolate truffle. It’s easy and indulgent and you just can’t stop with one!

My first experience with  chocolate truffles was when a family friend brought us a box of Belgian truffles. As I took bite after bite, with the cocoa powder and soft truffle melting on my tongue, I was in love! I’m pretty sure that you will love truffle, too.

What are you waiting for? Try it out!

I have a recipe for Cake Crumble Truffle too. They can be made with leftover cake crumbles.

PERFECT CHOCOLATE TRUFFLES

INGREDIENTS

Plain Chocolate 75 gm
Dark Chocolate – 70% Cocoa 100 gm
Whipped Cream / Double Cream 75 ml
Vanilla essence 1 tsp
Cocoa powder 4-5 Tblspn
Icing Sugar 3-4 tsp

 

DIRECTIONS
Use extremely good quality chocolate & cocoa powder for making Truffle. Everything comes from them… I have used Lindt Chocolates and Cadbury Cocoa Powder here.

  • Pour the Whipping Cream onto a milk pan. You could alternatively use Double Cream / Extra Thick fresh cream. Bring the cream to a rolling boiling point with continuous whisking. Turn of the gas and add in all the chocolate pieces.Blend them together with thorough mixing until we get a smooth mixture ,called ganache.
  • Throw in some vanilla essence and give the ganache a good stir.
  • Cover it with cling film and allow it to set in the fridge for roughly 1- 1.5 hours. It can take slightly longer for some..
  • When the mixture has set, use a teaspoon or a melon scooper to spoon out bite-sized pieces. Dust your hands lightly with icing sugar to prevent them sticking and roll the pieces into balls in the palms of your hands.
  • Immediately roll the truffles in sifted cocoa powder and place on the prepared tray to set.
  • Alternatively , just scoop out the set ganache with a tea spoon and gently drop a few onto the plate dusted with a bit of cocoa powder. Dust cocoa powder with the help of a tea strainer onto them. This will give us rock like appearance truffles. Lesser handling the chocolates is better as the warmth of the palm will cause them to melt.

Storing & Serving
These Chocolate truffles should be kept in an airtight container in the fridge. Dust a little extra cocoa powder  with a tea strainer before serving to freshen them up. You can also keep the truffles in indivisual paper cases .
VERDICT :
My lovely tasters  just close their eyes when they have the whole thing and explained the slow transformation of  bitter coco powder to the melting chocolate until its all gone.. I wud say , This is Bingo for people who love truffle and appreciate a bit of dark chocolate..

 

Variations :
You could use in some nuts , icing sugar , melted chocolate for rolling the truffle. Try splashing sum bailey’s irish cream / rum for liquerish truffles.
For people prefering less of dark chocolate , use just plain chocolate for melting.

PERFECT CHOCOLATE TRUFFLES

5 from 40 votes
Print Pin Rate
Author: Sandhya Hariharan

Ingredients

  • Plain Chocolate 75 gm
  • Dark Chocolate – 70% Cocoa 100 gm
  • Whipped Cream / Double Cream 75 ml
  • Vanilla essence 1 tsp
  • Cocoa powder 4-5 Tblspn
  • Icing Sugar 3-4 tsp

Instructions

  • Use extremely good quality chocolate & cocoa powder for making Truffle. Everything comes from them… I have used Lindt Chocolates and Cadbury Cocoa Powder here.
  • Pour the Whipping Cream onto a milk pan. You could alternatively use Double Cream / Extra Thick fresh cream. Bring the cream to a rolling boiling point with continuous whisking. Turn of the gas and add in all the chocolate pieces.Blend them together with thorough mixing until we get a smooth mixture ,called ganache.
  • Throw in some vanilla essence and give the ganache a good stir.
  • Cover it with cling film and allow it to set in the fridge for roughly 1- 1.5 hours. It can take slightly longer for some..
  • When the mixture has set, use a teaspoon or a melon scooper to spoon out bite-sized pieces. Dust your hands lightly with icing sugar to prevent them sticking and roll the pieces into balls in the palms of your hands.
  • Immediately roll the truffles in sifted cocoa powder and place on the prepared tray to set.
  • Alternatively , just scoop out the set ganache with a tea spoon and gently drop a few onto the plate dusted with a bit of cocoa powder. Dust cocoa powder with the help of a tea strainer onto them. This will give us rock like appearance truffles. Lesser handling the chocolates is better as the warmth of the palm will cause them to melt.

Storing & Serving

  • These Chocolate truffles should be kept in an airtight container in the fridge. Dust a little extra cocoa powder with a tea strainer before serving to freshen them up. You can also keep the truffles in indivisual paper cases .

Notes

VERDICT :
My lovely tasters just close their eyes when they have the whole thing and explained the slow transformation of bitter coco powder to the melting chocolate until its all gone.. I wud say , This is Bingo for people who love truffle and appreciate a bit of dark chocolate..
 
Variations :
You could use in some nuts , icing sugar , melted chocolate for rolling the truffle. Try splashing sum bailey’s irish cream / rum for liquerish truffles.
For people prefering less of dark chocolate , use just plain chocolate for melting.
Tried this recipe?Mention @Sandhyaskitchen and Hashtag #sandhyaskitchen!

Reader Interactions

Comments

  7. An Open Book says

    5 stars
    u know what i realised..the cadbury cocoa powder is actually not that good..i figured out that green & blacks (even thought it costs more) is extremely awesome..i mean its dutch processed and the colour is brilliant.. I had many a failed attempts with cadburys cocoa pwd:(
    Truffles look yum..i tried a baileys version recently and couldnt stop with just one like u said 🙂

    Reply

  9. Sandhya Hariharan says

    @ nisha…. : Thanks for letting me .. on the cocoa powder front .. I will pick it up as soon as I empty this container 🙂

    My second batch the very same day.. was with bailey's irish cream.. and I m loving it… tooo

    Reply

  11. Anjali says

    5 stars
    Hey… your blog is fabulous and the photographs are magnificent… I needed some help… pls do tell me how do u protect your snaps from being copied… the right click button thingy… I wanna incorporate the same on my blog… pls help…

    Anjali Ramaswamy
    India

    Reply

  37. Radhika @ foodfor7stages says

    5 stars
    Can you believe I have never had truffles before. This detailed post and that "dark chocolate" is pushing me to try it soon. And yes I totally agree on using the good quality chocolate. It makes tons of difference. I personally love callebaut. Need to try it with lindt.

    Reply

  39. Sandhya Hariharan says

    Heyy Radhika ,

    I dont blame u for never having them.. I hadnt had my share until feb this year 🙂 So we are ideally on the same boat.. U must give it a shot.. I tasted a Belgian chocolate from M&S…

    Reply

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