It’s November, which means it’s time to start holiday baking and chocolate making in my kitchen! So, today I’m bringing you a rich and creamy Chocolate Truffles Recipe. I think chocolate truffles are such a beautiful and delicious addition to any holiday dessert platter, because they’re so pretty and they just melt in your mouth. They also make wonderful food gifts, that anyone would love to receive.
Our Chocolate Truffles Recipe is rich, creamy and will literally melt in your mouth. Rolling them in delicious toppings makes them even more amazing!
These easy to make chocolate truffles were the first recipe on my holiday list and I think you’re going to love them too!
- 1 pound chocolate - (Semi Sweet Dark), or high quality chocolate
- 1 cup heavy cream
- 3 tablespoons butter, slightly melted
- 1 teaspoon vanilla extract
- Ingredients for the toppings:
- ⅓ cup toasted coconut
- ⅓ cup shelled & skinned pistachios, chopped
- ⅓ cup cocoa powder, unsweetened
- Put the chocolate discs in a large bowl. In a sauce pan over medium heat, bring the heavy cream to a light boil, stirring occasionally to avoid burning. Pour the hot cream over the chocolate discs. Stir chocolate until completely smooth and all the chocolate is melted. Add the slightly melted butter and vanilla extract and stir until smooth and creamy again.
- Cover the bowl with plastic wrap and place it in the fridge for approximately 3 hours, or in the freezer for 1½ hours.
- Toast the coconut, chop and remove the skins of the pistachios and measure the cocoa powder. Put the toppings in three (3) separate bowls.
- Remove the chilled chocolate from the fridge or freezer. Use a one (1) ounce cookie scooper to form the truffle balls. Place them on wax or parchment paper on a chilled baking sheet.
- Next roll 12 - 13 truffle balls into each topping, using one topping at a time.
- Put the baking sheet in the fridge until firm, about 30 - 45 minutes. When the truffles are firm and set, store them in an airtight container.
When making the chocolate balls; press the chilled chocolate into the cookie scooper and scrape the excess off with a knife. The bottom of the balls will be flat but you can shape them when rolling them in the toppings.
Using a chilled cookie sheet will keep the truffles cold and firm. This will also help when rolling them in the toppings.
For coating the truffle balls you can use any type of chopped nuts, colored sugars or decorative sprinkles.
I recommend using Chocoley chocolates or any high quality white, milk, dark or semi-sweet chocolates.
Recipe adapted from Chocoley’s Basic Chocolate Truffle Recipe
We used and recommend for these truffles Chocoley’s Indulgence Chocolate – Semi Sweet Dark.
Chocoley has some of the most amazing products, like melting and drizzling chocolates, ready to use gourmet centers, flavoring oils and so much more. Check out their products, resources, tips and recipes, then go ahead and make a delicious Chocoley chocolate creation for you and your family this holiday season!
If you follow My Sweet Mission (thank you so much!), you’ve probably seen many of our chocolate recipes and you know that we LOVE chocolate, especially Chocoley chocolates! Their chocolates are so easy to work with and extra creamy too. This Chocolate Truffles Recipe is really delicious and they’ll definitely be on our dessert platters this Thanksgiving. Well, that is if we don’t eat them all in the next couple of weeks.
What’s your favorite chocolate treat? We would love to hear about it, so please share it with us in the comments below!