Best True Love Truffles Recipes

HOMEMADE CHOCOLATE TRUFFLES RECIPE

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.

TRUE LOVE TRUFFLES

Steps:

• In heavy saucepan, combine sugar, butter, and milk.
• Bring to boil over medium heat, stirring constantly.
• Reduce heat; cook and stir until a candy thermometer reads 236 F (soft-ball stage). Remove from the heat.
• Stir in candies until melted and mixture is well blended.
• Stir in marshmallow crème and vanilla until smooth.
• Spread into a buttered 15 x 10 x 1-inch pan; cover and refrigerate for 1 hour.
• Cut into 96 pieces; roll each into a ball (mixture will be soft).
• Place on a waxed paper-lined baking sheet.
• In a heavy saucepan or microwave-safe bowl, melt 18 oz. of white chocolate and chocolate chips.
• Dip balls in melted chocolate; place on waxed paper to harden.
• Melt the remaining white chocolate; add food coloring if desired.
• Drizzle over truffles.
• Store in airtight container.

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.