Terrific Truffles: 7 Recipes for Sweet Snacking

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Dessert truffles have an obscure origin according to The Nibble. Rumored to have started in the famous kitchen of French chef Auguste Escoffier in the 1920s, no one is entirely sure of who created the first truffle. Historically, truffles had a ganache filling, and were rolled in chocolate. Now, those fillings feature chocolate, cookies, and almost anything else you can imagine; plus they can be rolled in chocolate, peanuts, or just about anything else. Impress anyone, or indulge in a tray for yourself, with these 7 homemade truffle recipes.

Source: https://www.flickr.com/photos/chocolatereviews/

Source: https://www.flickr.com/photos/chocolatereviews/

1. Basic Truffles

My Baking Addiction has broken down how to build a basic truffle, which you can customize to your own specifications. The recipe makes about 30 truffles, flavored however you choose — even with alcohol!


  • 12 ounces chocolate, chopped (semisweet or bittersweet)
  • 3 tablespoons unsalted butter
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons liqueur (optional)

Directions: In a double boiler over barely simmering water, combine chocolate, butter, and heavy cream. Heat until chocolate is melted. Stir until you have a smooth mixture. Remove from heat and whisk in vanilla. Pour into a shallow casserole dish and cool to room temperature. Cover with plastic wrap and refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until they are pliable enough to work with.

If you are infusing truffles with spirits of any sort, be sure to let the chocolate cool enough so the heat does not burn off the alcohol. A good measure of readiness is to place a small dab of chocolate on your lips — if it’s warm and not hot the truffle mixture is ready to be infused.

Line a baking sheet with parchment paper. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture, roll into one inch balls, and place on prepared baking sheet. Continue with remaining chocolate mixture. Roll balls in your desired coating, such as a high quality sweetened cocoa powder like Scharffen Berger. Refrigerate truffles until ready to serve.

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