Best Easy Chocolate Truffles Recipes

EASY CHOCOLATE TRUFFLES

Steps:

• Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
• To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
• Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
• To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.

EASY CHOCOLATE TRUFFLES

Steps:

• 1. Line an 8-inch square baking pan with parchment, with overhang on two sides. In a saucepan, bring heavy cream and salt to a simmer.
• Place chocolate in a heatproof bowl and pour hot cream mixture over top; let stand 5 minutes then stir until smooth. Pour mixture into baking pan and refrigerate until set, at least 2 hours.
• When mixture is firm, cut into 1-inch squares and toss in cocoa powder. (See variation section below for instructions on rolling the truffles into balls). To store, box up truffles and refrigerate them at least 15 minutes and up to 2 weeks.

EASY CHOCOLATE TRUFFLES

Steps:

• Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy-smooth.
• Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.
• Using a tablespoon (a spring-action 1 Tb. scoop is ideal), mold chocolate into balls, 1 level Tb. at a time, and place on a cookie sheet lined with greased parchment paper.
• Place desired coating in a small bowl. Working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. If necessary, roll truffles by hand to make round. Return to parchment. (Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month.) Before serving, let stand at room temperature to soften slightly.

EASY CHOCOLATE TRUFFLES

Steps:

• In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Stir in milk, almond extract and salt. Cool to room temperature. Shape into 1-in. balls; roll in nonpareils and sprinkles. Store in an airtight container.

EASY DARK CHOCOLATE TRUFFLES

Steps:

• Heat chocolate and cream in a heatproof bowl set over a pan of simmering water, stirring occasionally, until chocolate is melted and mixture is smooth. Remove from heat. Add butter (and alcohol, if desired); stir until butter is melted.
• Pour mixture into an 8-inch square baking dish. Cover with plastic wrap; refrigerate until mixture is firm but still spoonable, about 2 hours.
• Line a baking sheet with parchment paper. Using a very small (about 1 inch diameter) ice cream scoop (or a melon baller), drop balls of chocolate mixture onto lined sheet. Refrigerate 10 minutes.
• Put cocoa in a large bowl. With cocoa-dusted hands, roll chocolate balls one at a time until smooth. Drop into cocoa; roll to coat.

EASY WHITE CHOCOLATE OREO® TRUFFLES

Steps:

• Line a large baking sheet with waxed paper.
• Place all of the sandwich cookies in a food processor; pulse into fine crumbs.
• Combine cookie crumbs and cream cheese in a large bowl; beat with an electric mixer until a soft dough forms. Scrape down the sides of the bowl and the beaters with a spatula to ensure even mixing.
• Roll dough mixture into 1-inch balls; set on the waxed paper. Refrigerate until firm, about 30 minutes.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 1-minute intervals, stirring after each interval, 3 to 4 minutes.
• Dip balls in melted white chocolate using 2 forks. Return to the waxed paper. Refrigerate until white chocolate is set, about 30 minutes.

EASY CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Steps:

• Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Beat in the vanilla extract. Add flour, alternately with sweetened condensed milk, beating well after each addition. Fold in the chocolate chips and toffee bits; mixing just enough to evenly combine.
• Using a small cookie scoop, make 1-inch balls and place them on waxed paper lined baking sheets. Refrigerate until firm, about 1 hour.
• Melt the chocolate coating in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or coating will scorch. Dip the dough balls in the chocolate coating, allowing any excess to drip off. Place on waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces. Refrigerate until firm, about 15 minutes. Store in the refrigerator.

EASY MINT CHOCOLATE TRUFFLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 9x13-inch pan with cooking spray.
• Combine brownie mix, oil, water, and eggs in a large bowl. Stir 50 strokes with a spoon. Spread into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 31 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
• Break up warm brownies into a large bowl. Roughly chop mint thins and add to the bowl; stir until well combined, allowing the brownies' heat to slightly melt the chocolate.
• Form mixture into 1 1/2-inch balls, pressing firmly so they hold together. Chill in the refrigerator for 20 minutes.
• Combine chocolate chips and oil in a small microwave-safe bowl; microwave in 30-second intervals, stirring after each one, until melted and smooth.
• Dip each brownie ball into the melted chocolate and turn with a fork to coat. Lift and allow excess chocolate to drip off. Place dipped truffles onto a tray lined with waxed or parchment paper. Top with sprinkles, if desired.
• Refrigerate for 5 minutes (or let sit at room temperature for 20 minutes) until chocolate has set.

EASY MINT CHOCOLATE TRUFFLES

Steps:

• Line a 15x10x1-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. , In a heavy saucepan, combine the sugar, milk and remaining butter. Bring to a boil over medium heat. Cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; stir in chips and peppermint extract until chocolate is melted. Stir in marshmallow creme and vanilla until smooth. Spread into prepared pan., Refrigerate, uncovered, for 3 hours or until firm. Lift out of pan; cut into 1-1/2-in. squares. Roll each into a ball. Roll truffles in cocoa, nuts or sprinkles. Refrigerate in an airtight container.

EASY CHOCOLATE COOKIE TRUFFLES

Steps:

• Reserve 1/4 cup cookie crumbs. Mix cream cheese and remaining cookie crumbs until blended; shape into 48 (1-inch) balls. Freeze 10 min.
• Cover rimmed baking sheet with waxed paper. Dip cream cheese balls in melted chocolate; place on prepared baking sheet. Sprinkle with reserved cookie crumbs.
• Refrigerate 1 hour or until firm.

EASY CARDAMOM-ORANGE CHOCOLATE TRUFFLES

Steps:

• In a small saucepan, whisk together cream and cardamom. Add orange peel; bring just to a boil. Remove from heat; let stand 15 minutes. Line a baking pan with parchment; set it and another pan aside.
• Return cream mixture to heat; bring to a boil. Place chocolate in a heat-proof bowl. Remove cream mixture from heat. Pour through a sieve set over chocolate; discard solids. Stir until melted and smooth.
• Pour chocolate mixture onto the unlined baking pan, and spread in an even layer with an offset spatula. Transfer baking pan to freezer; chill chocolate until hardened but malleable, 15 to 20 minutes.
• Using a tablespoon, scrape enough chocolate from pan to form a roughly shaped 1-inch ball, being careful not to press too hard against baking pan. Repeat. Transfer balls to the parchment-lined pan; chill truffles in the refrigerator 10 minutes.
• Place the confectioners' sugar, the cocoa powder, and the chopped nuts in 3 separate bowls. Roll the truffles in desired coatings.

SUPER EASY CHOCOLATE TRUFFLES

Steps:

• Take 125g of the chocolate and grate it finely (Use a piece of paper to hold the chocolate so that it doesnt melt under your fingers). Chop the remaining 25g into small pieces.
• Cream the butter (I used a spoon, but you may also use a hand-mixer). In portions add the grated and chopped chocolate as well as the chocolate/cocoa powder and the rum.
• Form balls (about the size of a hazelnut) out of the mass (wash your hands with cold water if they get too warm to form the balls without melting all the chocolate) and roll them in your desired garnish (see above).
• Place in candy wrappers and store in a box in a cool place (these will keep for up to 8 days).

QUICK & EASY CHOCOLATE TRUFFLES

Steps:

• Bring the cream and sugar to a boil.
• Remove from heat and pour over the chocolate, which has been broken up into small chunks and placed in a clean bowl.
• Stir gently adding the room temperature butter.
• Continue to stir until all the chocolate has dissolved.
• As the mixture cools, it will begin to thicken.
• Next, add the cassis and continue to stir for another 2 to 3 minutes.
• Cover with a kitchen towel and place in a cool area but do not refrigerate.
• It is best to leave it overnight for it to cool thoroughly and start to firm up.
• Take your chocolate truffle mix, which should be firm, yet, soft to the touch.
• Place it into a piping bag that has a quarter inch nozzle attached.
• If you don't have a piping bag, just drop teaspoonsful of the mixture.
• On a clean tray with parchment paper, pipe out long sausage length strips of the chocolate truffle.
• When all has been piped out, take a small kitchen knife with the tip dipped in hot water then cut the chocolate truffles into 1 1/4 inch lengths.
• Using a clean pastry brush, brush 5 or 6 chocolate truffles at a time with a little of the melted chocolate.
• One by one, roll them gently in the palms of your hand and then drop them into either the cocoa powder or the powdered sugar.
• Roll them around and remove any excess sugar or cocoa.
• Place in a storage container or serving dish.
• It is best to store these truffles in a cool part of the house but do not refrigerate.

EASY WHITE CHOCOLATE OREO TRUFFLES

Steps:

• Line a large baking sheet with waxed paper.
• Place all of the sandwich cookies in a food processor. Pulse into fine crumbs.
• Combine cookie crumbs and cream cheese in a large bowl. Beat with an electric mixer until a soft dough forms. Scrape down the sides of the bowl and the beaters with a spatula to ensure even mixing.
• Roll dough mixture into 1-inch balls. Set on the waxed paper. Refrigerate until firm, about 30 minutes.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 1-minute intervals, stirring after each interval, 3 to 4 minutes.
• Dip balls in melted white chocolate using 2 forks. Return to the waxed paper.
• Refrigerate until white chocolate is set, about 30 minutes.
• Note: Do not use Double Stuf Oreos in this recipe!

EASY CHOCOLATE TRUFFLES AKA: COOL WHIP CANDY

Steps:

• In large microwave safe bowl, melt the chocolate chips slowly. About 30 seconds at a time, stirring between each increment until the chips are melted.
• Slowly start folding in the thawed Cool Whip & then continue to stir until well incorporated. (If Cool Whip is not well thawed the chocolate will freeze into tiny bits, ending with texture that resembles a rice krispie treat when eaten. The optimal outcome is to have a center that is light & fluffy like a 3 Musketeers candy bar.) Either way, they are very good.
• Line a cookie sheet with waxed paper or parchment.
• Roll a Tablespoon sized amount in your fingers or use a small (1-1/2 inch)cookie scoop and form into balls. Set aside on prepared cookie sheet. Repeat until the mixture is used up.
• Put cookie sheet with truffle centers into freezer for about 20 minutes (or longer to harden a bit).
• When ready to roll, remove centers from freezer & let sit on counter for just a few minutes.
• Put crushed graham crackers into a shallow bowl, roll each ball to cover and then place back on cookie sheet.
• When finished, put the cookie sheet back in freezer for an hour or two.
• Store covered in refrigerator or for long-term storage put the truffles into a large resealable bag & store in the freezer.

EASY CHOCOLATE TRUFFLES

Steps:

• In med saucepan, bring butter and cream to a boil over med-high heat.
• Remove from heat.
• Add chocolate, liqueur and rind.
• Stir until melted and smooth.
• Pour truffle mixture into a shallow bowl.
• Chill for 2 hours.
• Line 2 baking sheets with waxed paper.
• Shape rounded teaspoonfuls of truffle into 24 small balls.
• Place truffles on prepared baking sheets.
• Chill 30 minutes.
• Melt chocolate and oil in a double boiler until smooth.
• Transfer chocolate into a bowl.
• Cool slightly.
• Using 2 forks, coat 3/4 of the truffles in chocolate, allowing excess coating to drip back into the bowl.
• Cover 6 truffle in sprinkles.
• Sift icing sugar over 6 truffles.
• Leave 6 chocolate coated truffles plain.
• Coat remaining 6 truffles in cocoa.
• Chill 30 minutes.
• Store in fridge for 10 days or in freezer for 3 months.

EASY CHOCOLATE TRUFFLES RECIPE

Steps:

• Beat cream cheese in large bowl with mixer on medium speed until smooth. Gradually add sugar, mixing until well blended.
• Add melted chocolate and vanilla; mix well. Refrigerate 1 hour or until chilled.
• Shape into 1-inch balls. Roll in walnuts, cocoa, powdered sugar or coconut. Store in refrigerator.

EASY CHOCOLATE BOURBON TRUFFLES

Steps:

• Combine chocolate chips and sweetened condensed milk in a saucepan over low heat. Heat, stirring, until melted and smooth; remove from heat. Stir in the vanilla, bourbon, and 1/2 to 3/4 cup pecans. Transfer to a small bowl. Cover and chill for 3 to 4 hours, or until mixture is firm.
• Working with fingertips, shape into 1-inch balls; roll in finely chopped pecans, sugar, or unsweetened cocoa. Place on a tray or baking sheet, cover loosely, and chill for at least 1 hour. If desired, put each truffle in a decorative fluted paper or foil cup and keep in tightly covered container in the refrigerator until giving or serving. Keep these refrigerated, tightly covered.
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EASY CHOCOLATE TRUFFLES

Steps:

• 1. Melt chocolate in the microwave on high for 60 seconds. Stir and continue to cook on high for another 60 seconds & repeat until chocolate is completely melted.
• 2. Beat cream cheese until smooth. Add powdered sugar and continue beating until well blended.
• 3. Stir in chocolate and extract flavoring.
• 4. Refrigerate for 1 hour or until firm.
• 5. Shape into 1 inch balls.
• 6. Roll into cocoa, powdered sugar, nuts, coconut or dip into melted chocolate.
• 7. Store in refrigerator.
• 8. option: Use white chocolate in place of semi-sweet chips and follow same directions.

EASY CHOCOLATE TRUFFLES

Steps:

• Melt the chocolate in a large bowl over a pan of simmering water.
• Remove and set aside when fully melted.
• Gently pour in the coffee and slowly mix until the consistency thickens slightly.
• Add the honey and slowly mix around the bowl until the chocolate looks glossy.
• Chill the bowl with the mixture in the fridge for at least 45 minutes or until nearly solid.
• When almost solid, put cocoa powder onto a clean surface to roll the truffles on. Scrape a tsp of chocolate mixture into the palm of your hand and roll into a marble sized ball and coat this with the cocoa powder. If the truffles arent solid enough this could get very messy!
• Repeat until all the mixture is used up.
• Store the truffles in the fridge.