Best Basic Ganache Delicious Truffles Recipes

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EASY CHOCOLATE TRUFFLES



Easy Chocolate Truffles image

Recipe video above. A basic but luxurious chocolate ganache truffle recipe, made using ordinary dark chocolate melts from the supermarket! These are rich and creamy and a great base to add flavourings of choice (suggestions below). Makes around 24 truffles. Use for gifting, post dinner treats, serve with coffee!

Provided by Nagi | RecipeTin Eats

Categories     Gift     Sweet

Time 15m

Number Of Ingredients 8

285g / 10 oz dark chocolate melts ((chocolate chips, or chocolate block coarsely chopped))
2 tbsp (30g) unsalted butter
1/2 cup (125ml) cream ((full fat, not low fat, not whipped))
1/2 cup desiccated coconut
1/4 cup unsweetened cocoa powder ((Dutch Processed is darker, looks "posh"))
1/2 cup crushed peanuts ((small, so can stick))
1/3 cup sprinkles or similar
1/4 cup icing sugar / powdered sugar

Steps:

  • Place chocolate, cream and butter in a microwave proof bowl. Microwave on high for 4 x 30 second bursts, stirring in between.
  • Cover bowl with a plate and stand for 5 minutes, then stir until chocolate is melted and smooth (this is a ganache!)
  • Place the bowl in the refrigerator for 6 hours. Do not be tempted to shortcut it by freezing it! (Note 2)
  • Put a dinner plate or tray that you will use to place the rolled truffles on in the fridge as well.

Nutrition Facts : ServingSize 15 g, Calories 83 kcal, Carbohydrate 7.5 g, Protein 1 g, Fat 5.5 g, SaturatedFat 3.9 g, Cholesterol 6 mg, Sodium 18 mg, Fiber 0.6 g, Sugar 6.3 g

HOMEMADE CHOCOLATE TRUFFLES RECIPE



Homemade Chocolate Truffles Recipe image

These homemade chocolate truffles are extra creamy with the addition of butter. After mixing the ingredients together, let the mixture set in the refrigerator, then roll into balls. You can coat in your favorite toppings and add lots of fun flavors, too! The mixture gets a little sticky, so refer back to my tips in the blog post above.

Provided by Sally

Categories     Dessert

Time 2h30m

Number Of Ingredients 5

two 4-ounce quality chocolate bars (226g), very finely chopped*
2/3 cup (160ml) heavy cream*
optional: 1 Tablespoon unsalted butter, softened to room temperature
optional: 1/2 teaspoon pure vanilla extract
toppings: unsweetened cocoa powder, sprinkles, crushed nuts, melted or tempered chocolate

Steps:

  • Place the chocolate in a heat-proof bowl. Set aside.
  • Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
  • Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.
  • Scoop the set truffle mixture into 2 teaspoon-sized mounds. This cookie scoop is the perfect size. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. This gets a little sticky, so see my tips above.
  • Roll each into toppings, if desired. Truffles taste best at room temperature!
  • Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.

CHOCOLATE TRUFFLES



Chocolate Truffles image

If the word "ganache" intimidates you, you are not alone. Maybe if the stuff were called "basic, simple and entirely superior chocolate sauce," more people would make it. Ganache is not just chocolate sauce, though; it is also the basis for the easiest chocolate truffles.

Provided by Mark Bittman

Categories     easy, quick, snack, candies, dessert

Time 1h30m

Yield About 1 1/2 cups ganache, or 24 truffles

Number Of Ingredients 3

7/8 cup heavy cream
8 ounces good quality bittersweet chocolate, chopped
Unsweetened cocoa powder as needed

Steps:

  • Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
  • Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
  • If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners' sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.

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