Thursday, October 4, 2012

Easy Dark Chocolate Truffles [Recipe]



Whoops - NaomiCakes has moved! You can view this post and more by visiting my new site at www.naomicakes.com - Thanks for visiting!

--Naomi

189 comments:

  1. Just saw this on Pinterest and I can't wait to try it! Thanks for sharing!

    ReplyDelete
    Replies
    1. Thanks Jessica! Let me know how they turn out; I'd love to hear about it!

      Thanks for the comment.

      --Naomi

      Delete
    2. This sounds so easy and delish.
      Great to make for gifts!! Thanks for sharing this recipe!

      Delete
    3. Just made these and yay they are not runny. So I guess they turned out,lol. Will see tomorrow when I melon ball them,lol

      Delete
  2. looks delish! easy peasy you say ~ well maybe for someone as talented as YOU! I will give it a try though ~ something the kiddos could help me with ~ only thing that would make the whole experience better though would be if YOU could come offer and teach us! :-)

    ReplyDelete
  3. I just found your blog via Pinterest. These truffles look wonderful. I love anything chocolate and look forward to making these! I'm thinking this friday for a group I'm in that I regularly make treats for. I'll let you know how they turn out!

    ReplyDelete
  4. Look sooo good and easy to do - can't wait to try them!!!

    ReplyDelete
  5. It's easier to use a small ice cream scooper or use a piping bag instead of a Mellon ball roller

    ReplyDelete
    Replies
    1. I used a small cookie dough scoop/ice cream scoop and it worked waaaayyy better than when I used the melon baller! So, I concur! lol

      Delete
    2. I just used a teaspoon (like an actual measuring teaspoon) and that worked great!

      Delete
  6. These look super yummy. Found your blog via pintrest. Gonna try this for christmas and roll in crushed peppermint maybe.
    Thanks bunches

    ReplyDelete
    Replies
    1. Fantastic idea! I'd love to hear how they turn out. Thanks for the comment!

      Delete
  7. if you do crushed peppermint, try using the soft kind (almost like buttermints) or you'll get little pieces stuck in your teeth!

    ReplyDelete
  8. Making! Would start right now but I'm out of chocolate chips and live very rural otherwise would try this ASAP! :)

    ReplyDelete
  9. Could you use white chocolate chip?

    ReplyDelete
    Replies
    1. Hi there,

      White chocolate chips can be used, but the truffles will come out much softer and may be a lot more difficult to work with. I would only really do white chocolate if I were coating the finished truffles in a hard chocolate shell-- otherwise, they'd likely get pretty messy.

      Thanks for the comment!

      Delete
    2. Naomi
      I have made them several times with white chocolate (my son-in-law's fvorite) but have found using about 1/3 less liquid helps make them firmer. I do dip all of mine in chocolate coating. Have fun!

      Delete
    3. I have made these several times with white chocolate and use about 1/3 less liquid. They are then a more workable consistency. I do dip all of mine in hard chocolate coating. I also never dry off my melon baller and the water drops have never caused a problem. We have even made these in large quantities for my daughter's wedding and as a fundraiser and they come out fine.

      Delete
    4. Do you have any tips for someone who may have made their white chocolate a bit to thin? Yeah, that someone was me, I like to experiment.

      Delete
  10. Do they need to be refrigerated after we make them?

    ReplyDelete
    Replies
    1. Yes, the truffles should be refrigerated. Good question!

      Delete
    2. Can you freeze them?

      Delete
    3. Yes, but it's best to keep them in the fridge. They will keep for a good 6 weeks in the fridge!

      Delete
    4. Wow really that long thanks for sharing I am gonna try these for my granddaughter's birthday party.

      Delete
  11. These look delicious! I can't wait to try making these for Game night.

    ReplyDelete
  12. I saw your post on Pinterest and I have to agree 100% that this is the quickest, easiest, and prettiest way to get your homemade truffle fix! I have made ganache many times and truffle fillings for cakes and the recipes you usually find for truffles always seem too runny. Lovely photos and now I want truffles...

    ReplyDelete
  13. These are yummy! First batch turned out perfect. 2nd batch to soft and runny. Please teach us how to correct that error. Or I will just have to buy some ice cream, I would prefer fixing the batch. Thanks for your help.

    ReplyDelete
    Replies
    1. Hey Annette! Thanks for the comment! I'd be happy to share that, and will make a point of doing so sometime soon. Glad it worked the first time!

      Just a tip, throw the extra chocolate sauce in the freezer, and melt bits of it to use as chocolate sauce, or mix with hot milk to make hot chocolate. It's excellent that way. :)

      Delete
  14. thoughts on using peanuts instead of almonds? I am allergic to almonds (and all tree nuts...) but can handle peanuts. Thank you!

    ReplyDelete
    Replies
    1. Peanuts would be fine! I say go for it! If you like the salty-sweet contrast as well, try salted peanuts... That could be delicious. :)

      Delete
  15. The photos are gorgeous! I just saw the cover photo on pinterest and I love the simplicity, the clarity, and of course, the step by step directions with photos. I am sending this blog site to my sister, who is a struggling cook to say the least. Maybe you can succeed where I failed!

    ReplyDelete
  16. Have you tried toasting the almonds first? Dark chocolate truffles with toasted almond coating.... Yummers!

    ReplyDelete
    Replies
    1. I have done that! I decided not to for this recipe, just to keep it simple... But you're right, they are excellent that way. I also love to use toasted coconut; good times!

      Delete
    2. Is the glass bowl a must? I only have plastic..

      Delete
    3. Hey there! Plastic should be fine, so long as it's heat proof! It's better to use glass or stainless steel for that reason. All the best!

      Delete
  17. I wonder if using almond or rice milk with corn starch could work in place of the cream... I can't wait to make them with your original recipe, then try a dairy free version for my kiddo!

    ReplyDelete
    Replies
    1. Now I'm curious to know! Let me know if it turns out!

      Delete
    2. You could probably use almond milk, I would just add a little at a time. Also, you could melt the chocolate gently over a double boiler and just add enough milk to get it the right consistency- which in my experience is pudding like.

      Delete
    3. I would use coconut cream instead of almond milk. A local company here in Portland makes vegan truffles using coconut cream. I think you can even find it at Trader Joe's now...

      Delete
    4. I would try coconut cream (found in a can at Asian markets and also at some Trader Joe's stores). It is thick and super creamy so you wouldn't have to add corn starch. Look for the unsweetened stuff, though.

      Delete
    5. Ive done this with a regular can of coconut milk and it worked great.

      Delete
    6. but I just used 3/4 c. of coconut milk.

      Delete
  18. These would make a gorgeous addition to the Christmas hampers I'm baking this year :D

    Thanks so much for sharing the recipe. I must say, your presentation and instructions are fantastic. I adore your photos, I'm looking forward to checking through the rest of your posts!

    ReplyDelete
  19. I actually like to take peanuts and mix into the chocolate mixture before i chill it overnight and add a little bit of caramel sauce into them.

    ReplyDelete
  20. Hi Naomi,
    Thank you for sharing your recipe.
    However, I can't seem to find the exact measurements of the ingredients... Is it just me? I really want to try your recipe.

    ReplyDelete
    Replies
    1. The measurements used in this post would be 2 c. chocolate chips and 1 c. heavy whipping cream. Thanks for the comment!

      Delete
    2. She has the measurements posted right about the first picture that also shows the ingredients.

      Delete
  21. It's a bit runny, should I just put icing sugar in in to make it thicker.
    Thanks!

    ReplyDelete
    Replies
    1. If it's too runny, it might have separated while you mixed it. There is a way to correct that, which I will be posting soon, likely next week at some point.

      If it is too thin, you can warm the chocolate and use it as chocolate sauce on ice cream, freeze it for chocolate sauce at a later point, or warm it and mix it with hot milk for hot chocolate. :)

      Delete
  22. I made these and they turned out a little soft. Not runny, but not nice and firm either. Did I not boil the cream long enough? It says to bring it to a "just" boil, but maybe I pulled it off the stove to soon. IDK They tasted fabulous but were stofter then I was exspecting. I'll make them again regardless because they were that good!

    ReplyDelete
  23. Can you make these and then freeze them? and if so for how long?

    ReplyDelete
  24. Hey everybody! Here are some answers to some of your questions... Hopefully this helps! http://naomi-sugarspice.blogspot.ca/2012/10/truffle-tips-follow-up-post.html

    ReplyDelete
  25. You make it look so easy! As someone who has never made a ganache or truffles (except a dairy-free chocolate chip cookie dough truffle) in their life, it was a tricky process! We'll see how it turns out. If it doesn't work, I'll try again! Thanks for the recipe! I really look forward to my results.

    ReplyDelete
  26. Is there a safe way to add flavors to them, like rum for a liquid or chili powder or cayenne pepper for a kick?

    ReplyDelete
    Replies
    1. Great question! Powdered add-ons, like the chili or cayenne pepper, would be just fine-- you can add those when you mix in the cream, and that would be awesome. Remember that cayenne will only heat up as it sits though, so go sparingly on that.

      As to adding rum flavor, my preference is to use an oil based flavoring. This will not affect the texture at all, and the flavors are usually very nice. I'd try 5-7 drops of oil for this recipe to start... then add more next time, if you think it needs it.

      Delete
  27. So I tried this and my ganache was runny. I froze it and its still too soft. When I used my melon baller to see if I could even form a ball... well it didn't work :( Suggestions on how I can fix it?

    ReplyDelete
    Replies
    1. Hey Stacy! There are a few things that might have gone wrong. You can check out my Truffle Tips post at this link-- http://naomi-sugarspice.blogspot.ca/2012/10/truffle-tips-follow-up-post.html

      Hope this helps!

      Delete
  28. yum yum yum all i can say After you roll them in the nuts do you have to store them in the frig. or can you leave them in an air tight container

    ReplyDelete
    Replies
    1. Yes, the truffles should be refrigerated. Thanks for the comment!

      Delete
  29. yum do you have store them in the frig. after you roll them in the nuts

    ReplyDelete
  30. I NEVER comment on these kinds of sites but I just had to here. Huge props to you and your parents for home schooling ( the best choice this day and age) and your site demonstrates how wonderfully it has all turned out!

    ReplyDelete
  31. My ganache is thin and not setting up... Please how do I fix this?

    ReplyDelete
    Replies
    1. Check out this link for a few methods-- http://naomi-sugarspice.blogspot.ca/2012/10/truffle-tips-follow-up-post.html

      All the best!

      Delete
  32. Can I use milk chocolate chips instead of semi sweet?

    ReplyDelete
    Replies
    1. You can, but like white chocolate, it'll be softer (milk chocolate is generally not as high quality as dark). I would coat milk chocolate truffles in a hard chocolate shell, rather than using nuts or cocoa.

      Delete
  33. beautiful photos and a lovely recipe. i have always been fasinated by candy making but have never really tried. you make it look easy! :)

    ReplyDelete
  34. Hi Naomi, thanks for the great recipe! I can't wait to try it out. I also started a similar blog just recently: http://housewifeblog.blog.com and I am a young blogger myself. Check it out! I have subscribed to your blog and can't wait to see all the treats you post.

    ReplyDelete
  35. Just found you on pinterest. Such a wonderful idea, recipe and beautiful pictures. They really make me want one of these truffles right now!

    ReplyDelete
  36. my truffles came out a little soft how do i fix them?

    ReplyDelete
    Replies
    1. I have shared a few methods here-- http://naomi-sugarspice.blogspot.ca/2012/10/truffle-tips-follow-up-post.html

      Hope this helps!

      Delete
  37. what is your recipe for the hard outer shell?

    ReplyDelete
    Replies
    1. Hi Rach,

      The easiest thing is to just purchase some melting wafers at a bulk food store, or at Michel's or Joanne Fabrics, in the cake and candy section. Just melt those, dip the truffles, and let them set.

      You can also use melted chocolate chips, but you will need to purchase some paraffin wax to thin the chocolate out if you go that route.

      As to directions, they should be pretty easy to come by-- I would check the back of a package of melting wafers, or just Google it; I haven't done any tutorials yet myself, but it should be available elsewhere on the internet.

      Thanks for the comment! Hope this helps.

      Delete
  38. Wow, these truffles look really delicious, especially the ones covered in almonds.
    I think I'll try and make them for the holidays, maybe with a bit of orange zest added.
    Great pictures!

    ReplyDelete
  39. May I ask, approximately how many truffles does this recipe make? Can it be multiplied? I need to make a ton for Christmas and am curious how much chocolate I need to buy.

    ReplyDelete
    Replies
    1. Hi Devon,

      Yes, this recipe can be multiplied, and it makes 30-40 truffles, depending on how big you make them.

      Since a few people have mentioned having trouble with this recipe, I would try a test batch first to make sure everything works well with your chocolate, etc. Wouldn't want a large batch of ganache to go to waste! I have personally made large batches of truffles before though, and it's never been a problem.

      Hope all goes well! :)

      Delete
  40. Thanks for the recipe, can't wait to try it. However, I have one question, please.
    You mean to tell me their are people out there, who have chocolate jut laying around the house? really? That's a travesty, all chocolate should be eaten before it's time, that's my motto.
    What kind of chocoholics are they?
    :)

    ReplyDelete
  41. WOW! This looks amazing! Like others I also found this on Pinterest and i cannot wait to try it out! I have been looking everywhere for easy but yummy deserts like this to use in my Advents Calender for my family this coming Christmas. Yay! The instructions are easy to follow and the outcome looks fantastic! Thank you!

    ReplyDelete
  42. Truffles are my favorite candy, by far. I plan on making and rolling in sprinkles. Could I use milk chocolate chips, or a mixture of milk and semi sweet?

    ReplyDelete
    Replies
    1. Awesome! Yes, you can use milk chocolate (or a mixture), but straight milk chocolate chips will yield a bit of a softer truffle.

      Have fun with it! :)

      Delete
  43. Hmmmm, these look yum and easy....I am thinking I may make them for our LOS (motorcycle ladies) cookie exchange.

    ReplyDelete
  44. I am pretty sure that a lot of the time people have trouble with the cream and the chocolate not mixing is that they skip the step "...let this sit for a few minutes, until the chocolate is melted" after "Pour the hot cream over the chocolate chips." It is so tempting to start stirring away and speed things up but DON'T DO IT! Sometimes its really hard to wait a few minutes - especially when you are excited for something as cool as this recipe is but save your self some heartache and wait.

    ReplyDelete
  45. Can't wait to try these. My family loves anything chocolate with an added bonus of nuts.

    ReplyDelete
  46. Hi Naomi! These look delish! Do you think it would harm the texture of the ganache by flavoring it with spices - perhaps ground cardamon or cinnamon or some other suggestion that you may have that goes well with chocolate?

    ReplyDelete
    Replies
    1. Hi Gale!

      Adding spices would be delicious, and it wouldn't harm the texture, but it will affect it (in other words, rather than perfectly smooth chocolate, you'll be able to feel the grains of the spices in your mouth when you eat it).

      What you can do to add spice without changing the smoothness of the chocolate is add some essential oil (check to make sure it's safe to use in chocolate) to the ganache, 2-5 drops for one batch of truffles. Cinnamon essential oil is delicious. :)

      Great idea!

      Delete
    2. Thanks for all the time you're taking answering our questions Naomi. It's super appreciated!

      Delete
  47. Hello... great recipe! How long do the formed and decorated truffles last at room temperature? Can I serve at a b-day party, indoors of course?

    Also, do these freeze well?

    Thank you!

    ReplyDelete
    Replies
    1. They'll last, but just like any other soft chocolates, they will soften over time in a warm room. So I'd just play it by ear.

      And yes, they do freeze well! If they are coated in a chocolate shell, it's best not to freeze them; they will develop condensation if you do that, and likely crack when they are taken out.

      Thanks for the comment!

      Delete
  48. This comment has been removed by the author.

    ReplyDelete
    Replies
    1. This comment has been removed by the author.

      Delete
  49. Do you think it would be possible to make these vegan by using canned coconut cream/milk in place of the whipping cream? I've seen it used to make a very rich ice cream, so I was wondering if it would make a decent substitute?

    ReplyDelete
    Replies
    1. I am not sure, but you could go ahead and give it a try! My first thought would be that no, it wouldn't work. I'd suggest Googling it to see what comes up? That might give you an idea as how chocolate behaves with coconut milk.

      All the best!

      Delete
  50. I added white chocolate chips and they didn't melt completely. So instead of over mixing like you said NOT to do, I just left them kinda chunky (most likely at the bottom of the bowl). So when I make the balls there will be chunks of white chocolate! I hope they set up just fine though :) Thanks for your recipe and awesome, easy instructions.

    ReplyDelete
  51. I'm so in love with truffles! I will definitely try this. Thanks for posting!

    ReplyDelete
  52. These look amazing!! I can't wait to try them! I love truffles so I NEED to make these. Adhssjdklhd

    ReplyDelete
  53. YUM! Can't wait to try them! And by the way, great job marketing your site :) Found this recipe on Pinterest. Looks like you've gone viral!

    ReplyDelete
  54. I had no problem making these. I am a decorator and I added a little love to mine:)- check it out>> http://sarabohman.jimdo.com/culinary/ I also added coconut and almonds for an 'almond joy' truffle and cappaccino flavor for a chocolate-cappaccino truffle. I also added sprinkles and dazzled mine up! Feel free to share :)

    ReplyDelete
    Replies
    1. Hey Sara! So glad they turned out! If you wouldn't mind, I've love it if you'd link back to my site for my recipe on the truffles. Great ideas for different trimmings! :)

      Delete
  55. Ina Garten adds Coffee granules to ganache to bring out the chocolate flavor just a tsp or so. I wonder how it would taste with crushed peppermint on the outside.

    ReplyDelete
  56. i made truffles last year-when I used the high quality chocolate, they turned out great. When I used the milk chocolate, they didn't turn out AT ALL-they mushed and got soft after 5 minutes of being out of the fridge. All in all, a good treat. I also added mint flavouring to some and almond extract with another batch. DELICIOUS!!!

    ReplyDelete
  57. Thanks for posting!! They turned out great!! Do you think white chocolate chips would work?

    ReplyDelete
  58. Thanks for posting! just found this yesterday on pinterest and had to try it!I used chopped walnuts instead of almonds and they turned out great!! I even rolled some in nuts and cocoa like you suggested, your right very yummy! I think next time i'll use peppermint oil so they taste like peppermint patties. Can you do this with white chocolate chips? My mom is allergic to regular chocolate.

    ReplyDelete
    Replies
    1. White and milk chocolate chips can be used, but they yield a much softer ganache. To keep the stiffness, I might try adjusting the amounts so that you have more chocolate and less cream, just so that everything stays a little stiffer.

      So glad your truffles turned out! :)

      Delete
  59. I followed this recipe to the T and they came out soft. They wouldn't hold a round shape. They were more like blobs. The flavor was great but I was a little disappointed. In one of your pictures (the one where the truffle is sitting on the cocoa plate) it looks like there is frost on one the truffle. Did you put them in the freezer at one point before you coated them in the nuts/cocoa powder?

    ReplyDelete
    Replies
    1. Sorry to hear they didn't turn out for you! No, I did not freeze them before coating them, though if you want to coat them in a chocolate shell, you can pop them in the freezer and then coat them with chocolate. The hard chocolate will harden around the center, making them keep their shape and then, at that point, the soft center is delicious.

      There is a chance your ganache separated, and that might be why you found them a little tricky. I've posted some recipe tips at the following link-- Hope this helps!

      http://naomi-sugarspice.blogspot.ca/2012/10/truffle-tips-follow-up-post.html

      Delete
  60. I made these with cocoa, chocolate sprinkles, and crushed peppermint. Very easy and they came out great!

    ReplyDelete
  61. I just tried these over the weekend and they turned out perfect! I decided to try this with the Andes Creme de Menthe baking chips today and it worked! I just used the same 2 to 1 ratio and was very careful to whisk the ingredients together slowly just until incorporated and it turned out perfect! Thanks for posting this! Yummmmmmmm!!!!

    ReplyDelete
  62. made this last night it set up WONDERFULLY! i used Ghirardelli mini chips now all i have to do is shape them and coat and eat! thanks so much for the recipe! i am also going to try this with mint extract and orange extract!

    ReplyDelete
    Replies
    1. Awesome, so glad to hear this! Another thing you can do to flavor, without upsetting the balance of quantities, is adding essential oils to flavor the chocolate instead of extracts. Oil based flavoring will not harm the consistency, whereas water based might.

      Thanks for your feedback!

      Delete
  63. Just found this on Pinterest! I think I will try this recipe but coat them in crushed candy canes to give out as a holiday treat :)
    Thank you for the recipe, can't wait to try it!
    xo
    Lauren

    ReplyDelete
  64. I loved this recipe but I'm finding that its hard to scoop them out and make them look as pretty as yours look. My first one came out really nice and the others are all breaking apart. Is there a particular way I need to scoop them out so they all look really nice and pretty?

    ReplyDelete
    Replies
    1. Hi Raquel!

      I often find that re-heating the melon baller every 2-3 truffles helps them keep their shape better. A lot of it is practice, but that helps-- and try to work quickly if you can (again, takes practice). The longer the melon baller stays in the chocolate, the softer the chocolate gets, and the cooler your scoop gets... So you want to work as fast as you can, to keep your scoop hot and your chocolate cool.

      I know it's a little finicky, but practice will definitely help! Sounds like you're doing a great job, though-- Keep it up!

      Delete
  65. just made these with peanut butter chips...dipped in chocolate. turned out great

    ReplyDelete
  66. about how many truffles do these make? I'm making these for Christmas, and need to know.

    ReplyDelete
    Replies
    1. It makes around 30 truffles, depending on how big you make them. Thanks for the comment!

      Delete
  67. Great idea! I'm going to try these this week! Also can I add like a raspberry flavors to it and will it keep its consistency...

    ReplyDelete
    Replies
    1. You can, but I would recommend using an essential oil to flavor it rather than a water based flavoring; just a few drops will do the trick. Thanks for the comment!

      Delete
    2. Great thank you so much :). doing them right now and perfect! Great recipe

      Delete
  68. I have some salted caramel bourbon that I think would be good with these. any suggestions on when to add it if it would work at all?

    ReplyDelete
    Replies
    1. Hm, you know I'm actually not sure! I always use essential oils to flavor chocolate, as I know they do not affect the texture at all. I've tried using brandy and rum flavored oils, and they are awesome!

      I'd try Googling truffle recipes using alcohol to see what comes up... Sorry I don't have more info for you! All the best.

      Delete
  69. Very similar to my recipe - I do mine with sweetened condensed milk and a generous slosh of dark rum or amaretto. Delish! Will definitely try with the heavy cream though.

    ReplyDelete
  70. i am going to try these tonight and wanted to coat them in a chocolate shell.... do they have to be refrigerated over night?

    ReplyDelete
    Replies
    1. They just need to chill until they're firm, so however long that takes. I like to chill the ganache 4-6 hours, or overnight. Once the truffles are shaped, they only take about an hour to firm up again.

      Delete
  71. I just made these last night and they taste so good! I can't seem to get them to firm up as much as I thought they would, but I am pleased with them. Thanks for the recipe! So excited to give them to friends for Christmas!

    ReplyDelete
  72. I came across your blog on pinterest and will certainly start following you now! thanks for the recipe, i'm going to try it tonight for the holidays. One question though, i see you just rolled the ganache in the toppings.. what if I want to have the hard chocolate layer as well? Follow the same steps, and then just dip them in melted chocolate and let harden? thanks!

    ReplyDelete
    Replies
    1. Yes, you can roll them in nuts or whatever, and then coat them with chocolate-- I personally love them that way. So delicious! You can also just coat them in chocolate and then sprinkle chopped nuts or peppermint on top as a garnish-- that's very pretty as well. Just make sure you sprinkle the toppings on before the chocolate sets if you go that route.

      Thanks for the comment!

      Delete
  73. I made 2 different batches on Wednesday... 1 dark split into 2 plain and rum... they are ok.. run is a little softer... the milk chocolate is sauce.. don't get why...

    ReplyDelete
    Replies
    1. Sorry to hear this! Maybe check out this post for some ideas... http://naomi-sugarspice.blogspot.ca/2012/10/truffle-tips-follow-up-post.html

      Hope your truffles turn out better next time; maybe try using another brand of chocolate? Thanks for your comment!

      Delete
  74. I made two batches. One with White AND Dark chocolate Hershey chips... didn't turn out, but made some wicked good hot chocolate. The other I used Semi-sweets, Toll House brand. They scooped well! Going to roll them in coca and powdered sugar.

    ReplyDelete
  75. Well.... I need the tutorial. Mine came out thin and runny, even putting it in the fridge over night didn't help! (sure is yummy though lol)

    ReplyDelete
    Replies
    1. Sorry to hear this, Jess! Here's a few tips for next time; hope this helps! http://naomi-sugarspice.blogspot.ca/2012/10/truffle-tips-follow-up-post.html

      Delete
  76. Just made these. My second attempt at truffles, definitely a great recipe! I really couldn't scoop them into round balls (they were globs), but I rolled them in crushed pistachios and then molded them into balls (that way my hands weren't directly warming the chocolate). They make for melt in your mouth truffles, but they are in turn softer to hold as well. I finished them with drizzled dark chocolate and then had to refrain from eating them all. So creamy, much better then the usual bittersweet chocolate recipes.

    ReplyDelete
  77. Am I the only one who doesn't know?? I've read thru all the comments but haven't seen my question! What is icing sugar?? I've made icing with both powdered sugar and superfine sugar. Not at the same time of course! Are you referring to one of these sugars or something else? I hate to waste the time and ingredients only to create a sugar blob!

    ReplyDelete
    Replies
    1. Hi Carol!

      Icing sugar and powdered sugar are the same. It is also sometimes called "Confectioner's sugar."

      You only need this of course, if you want to sweeten the cocoa on the outside of the truffles... The filling is just chocolate and cream.

      Thanks for the comment!

      Delete
  78. I think I might try espresso instead of cocoa. Keeps the sugar low and I love coffee and chocolate!

    ReplyDelete
  79. Wow, I had no idea it was even possible to make your own truffles. Thank you for the detailed instructions. I'll have to get ingredients over the weekend to make my own.

    ReplyDelete
  80. I love truffles! I'm gonna try this recipe :D

    ReplyDelete
  81. I read through most of the comments, but not all so forgive me if this question was asked.
    I want to make these for my husband for VDay, but would like to add some flavoring in it. Perhaps almond or peppermint. Would it still work?

    ReplyDelete
    Replies
    1. Hi Tifanie!

      Not a problem at all-- You can add flavoring, but I would recommend food-safe essential oils to add flavorings (LorAnn Oils is a great company). Water based flavorings would not be the best idea for chocolate.

      All the best!

      Delete
  82. Just found your recipe on Pinterest - going to give these a try tomorrow! Thanks!

    ReplyDelete
  83. Wow, looks great. Need to put heavy whipping cream on my shopping list. Need to make some of those. Thank you.

    ReplyDelete
  84. Made these years ago when in my twenty's and now am 70 only we used the chocolate you bought in bars around Christmas. They were never around long. I was told how to make them and had no recipe, just in my head. Will try your way too.

    ReplyDelete
  85. This is just amazing!, Thanks for sharing this great gourmet food recipe of yours.

    ReplyDelete
  86. Please let me know how many truffles you got out of a batch of ganache?

    ReplyDelete
  87. Thanks for sharing cant wait to try this x

    ReplyDelete
  88. You can even fill these small scoops of truffle with Butterscotch fillings.

    ReplyDelete
  89. I saw these on pinterest and tried them 3 times. The first I accidentally used too much whipping cream and so I whipped it up into chocolate fluff. The second time it was a bit too thin but I still made fabulous truffles and now I am currently waiting for the third try to chill. I have noticed that I use about 1/8 of a cup less than what you call for and it helps the ganache to be thicker! :) I will keep you posted when the new ones are done!

    ReplyDelete
    Replies
    1. Fantastic! Can't wait to hear about it. :)

      Delete
  90. If I wanted to make these flavored, like mint for example, could I use andes candies instead of the chips? Or is there some mint flavor I could add to the cream while it boils??

    ReplyDelete
    Replies
    1. The best way to flavor these is with an essential oil; mint is especially good. Careful when using other flavorings not to choose anything with a water base.

      Hope this helps!

      Delete
  91. I wonder if you could use those really tiny ice cube trays (soft rubber to pop them out once they have hardened) and put the truffle mix in there while it's still soft?

    ReplyDelete
    Replies
    1. That's a great idea! I say it's worth a try. Thanks for the comment!

      Delete
  92. Wow, those are VERY dark chocolate balls! They sound perfect to me.

    ReplyDelete
  93. Mine were too runny as well. I put it back on a double boiler (after letting it sit in the fridge for 24 hrs) and whisked until I couldn't wisk any more and it appears to have fixed the issue. Looking forward to shaping these this afternoon!

    ReplyDelete
  94. Chocolate is my weakness and never celebrate any happiest occasion of my life without it. These chocolate ball are look so yummy and definitely going to try it this Christmas. I hope my parents enjoy my cooking and bless me for this delicious gift.Thanks for sharing its recipe!!

    ReplyDelete
  95. Naomi,
    I know you said that there is no substitution to heavy cream...but I was wondering if you think coconut cream would work? The stuff is very fatty and heavy enough to whip up.
    Also...have you tried a baking chocolate (no sugar) instead and experimented with sugar substitutes (chocolate stevia)? Just wondering. I may run some tests before Christmas.

    ReplyDelete
    Replies
    1. Hi there!

      I think I've had a few people try this with coconut milk/cream, but since I haven't tried it myself, I can't guarantee results. If you do try it though, let me know what happens - I'd be curious to know how it turns out!

      Also, I haven't tried using unsweetened chocolate, either; there's another good thought, though! Again, let me know how it turns out if you give it a try; I'd be curious to know!

      All the best to you!

      Delete
    2. I used unsweetened dark chocolate chips and mine turned out amazing! I also rolled them in various things, such as peppermint candy, and a mixture of powdered sugar and cocoa powder.

      Delete
  96. I found this on Pinterest and when I click to come to your site, it popped up that this could be spam. As a blogger myself, I thought you would like to know!

    I'm bummed that this has to sit over night, because I wanted to take it to an Ornament Exchange tomorrow night. Oh, well. I guess my neighbors will get it in their boxes instead. :D Looking forward to trying it!

    ReplyDelete
    Replies
    1. Thanks for the heads up, Dollie! I appreciate it. I am planning to contact Pinterest about this, but I think the reason it looks like that is that most of my shares on that pin led to my old URL, which currently redirects to this new one. I think it must have something to do with that, and I'm not sure if there's anything that can be done to correct it.

      Thanks a bunch for the comment, and all the best with your truffles!

      Delete
  97. I tried to make a chocolate fondue (essentially the same ingredients), but it wasn't a huge hit so I had a lot of leftover chocolate, and decided to try truffles. I was hankering for some cinnamon, so I mixed a bit of powered (icing) sugar, cocoa and cinnamon together and they are SO good. But it was too soft, and so everything is being absorbed by the chocolate, but I don't care......I'll eat it with a spoon if I have to!!

    ReplyDelete
  98. I just made these to hand out as Christmas presents. They were super delicious and easy to make! I rolled some in crushed candy peppermint, almonds, hazelnuts, shredded coconut, and a mixture of powdered sugar and cocoa powder. Everyone loved them! This is the easiest truffle recipe I've used - I think I found my go to recipe! Thanks for sharing!

    ReplyDelete
  99. I want to make these for my boyfriend for Valentine's Day, but I'm not much of a baker... He likes dark chocolate more than milk chocolate. Will he like these? And I want to try coating the truffles in chocolate! But how do you do that? Do you just melt the chocolate chips by themselves over hot water and then dip the ganache balls in it? Or do you drizzle it over? Or do you use a mold? Which way is the easiest and still looks nice? Thank you!

    ReplyDelete
    Replies
    1. Hi Christina!

      Yes, if he likes dark chocolate, he will like these! Coating them in chocolate is a little more tricky than this method, but it's my favourite way as well - the simplest thing for you to do would be to get some chocolate coating wafers (you can buy them at bulk food stores or in the cake and candy section of a craft store like Michael's), melt them as the package would direct (short bursts of time in the microwave, stirring in between each, is an easy way to melt - Usually 30 seconds at a time until melted). Once that's done, stir the melting chocolate well, and then set your truffle on the end of a fork, dip it in the chocolate, spoon more chocolate over top to coat, and then scrape the excess chocolate around it off into the bowl with a knife. Then, using the knife, gently slide the coated truffle onto wax paper to set.

      You can drizzle coated truffles with melted white or dark chocolate to make them look a little fancier, or sprinkle chopped nuts on top while the chocolate is still wet.

      All the best!

      Delete
    2. Thank you! Sadly, I didn't see this until after I made them, but the recipe turned out so well! I don't usually like dark chocolate, but both my boyfriend and I loved them. Thank you so much! I ended up just melting and tempering semisweet chocolate chips with some milk chocolate chips to get the right amount of sweetness. I coated the truffles messily--just dropping them in a bowl of the melted chocolate and turning them with my fingers. I didn't think about using a fork... Oops! Anyway, thanks again! This recipe makes delicious truffles; if I decide to make them again, I'll be coming back to this recipe. :)

      Delete
    3. Hopefully, you got my other reply! If not, then I just want to thank you for your wonderful recipe again. :) I forgot to send you a picture of how they turned out! I had fun! https://fbcdn-photos-g-a.akamaihd.net/hphotos-ak-ash3/t1/1795577_10152231091061252_1136224277_n.jpg

      Delete
  100. Hi Naomi,

    Thanks for this recipe. I love its simplicity. So, everything was going smoothly as I am making these for a Valentine's treat, until I got to the shaping portion. I submerged the melon baller tip in the boiling water as directed, but when I went to make the spheres, the block of chocolate started moving around the bowl, and I got chocolate curls instead. What am I doing wrong? It's starting to look like I can't surprise friends and family with these goodies now! Thanks!

    ReplyDelete
    Replies
    1. Hey Anja!

      Sorry for the delay in my response! The key here is to push the melon baller in much deeper so that it is full of filling. If you just skim over the surface, the chocolate will curl like you've described. Sometimes you do have to scrape up curls of chocolate until the melon baller is full, but it's best to avoid that if you can - The longer the truffle is in contact with your hot utensil, the more melty your chocolate will become.

      Hope this works better for you next time!

      Delete
  101. Hi Naomi,

    Thank you so very much for this amazing recipe and picture tutorial!
    I am going to try them out tonight. One question, and please forgive me if it has already been answered, how many truffles can be made with one recipe?

    Thank you so very much,

    Wendy

    ReplyDelete
    Replies
    1. Hi Wendy!

      One recipe should make about 3 dozen truffles.

      All the best, and thanks for your comment!

      --Naomi

      Delete
  102. Do you think you could coat them in chocolate shell without melting the truffle?

    ReplyDelete
    Replies
    1. Absolutely! I do that all the time. The only reason I didn't add that as a part of this tutorial was to make it simpler - But if you want to coat them, go for it! That's my favourite way to serve them.

      Thanks for your comment!

      Delete
  103. Wow! Thank you for sharing this recipe, will definitely try this soon.

    ReplyDelete
  104. is this temperamental or would it work with the andes mint chips do you think?

    ReplyDelete
    Replies
    1. I'd give it a shot! If it's just flavoured chocolate, it should be okay! :) Just try a small recipe first (1/2 c. chocolate + 1/4 c. cream) to start. If it works, awesome - then you can make more next time.

      Have fun!

      Delete
  105. Chocolate is one of the most enjoyable and effective ways to medicate.Full Melt offers a variety of fun and delicious flavors to choose from including both plain milk and dark chocolate bars for those who want to experience the true flavor of cannabis.

    ReplyDelete
  106. No print function? Too bad.

    ReplyDelete
  107. Hi Naomi,

    I just came across this post on Pinterest and am really interested in making these for my family this Christmas - do you think mint extract could be added to make mint chocolate truffles? If so, how much for one batch (1 tsp, 1 tbsp, etc.)?

    Thanks!

    ReplyDelete
    Replies
    1. Hi there!

      You can use flavouring if it says on the packaging "Safe to use with chocolate." Water based flavourings should not be used with chocolate, but you can use chocolate-safe oils to give it that taste! 10 drops of a good peppermint oil should be good for a nice soft mint taste in this recipe.

      All the best! If your peppermint extract is safe for use with chocolate, go with the packaging recommendations for how much to use. :)

      Thanks for your comment - all the best!

      --Naomi

      Delete
  108. Hi Naomi,

    Love your super easy recipe; I make ganache frequently to top off my cheesecakes, but now am going to make a batch just for truffles--my "will eat anything that's free" coworkers will go crazy over them, I'm sure!

    I think I'm going to inject a small amount of seedless blackberry and seedless raspberry jam into the center of the formed truffles, but before coating them with the cocoa powder (personally, I love that bitter taste in contrast to the lovely centers of truffles!)

    ReplyDelete
  109. so how would you advise this be made if we DID have better quality chocolate at home? i have nice fairly traded organic cocoa too. any suggestions? (your trufles look DIVINE by the way!)





    ReplyDelete
    Replies
    1. Should work the same way with good chocolate - Go for it! Enjoy!

      Delete
  110. If you plan to keep these refrigerated for awhile before being eaten, can you go ahead and coat them in the cocoa powder, or is it best to do that right before serving them?

    ReplyDelete
    Replies
    1. Hi Haley!

      You can go ahead and get them ready in advance; cocoa doesn't absorb like sugar, so you'll be great!

      Thanks for your comment!

      --Naomi

      Delete
  111. My ganash is thin and runny. What should I do?

    ReplyDelete
    Replies
    1. Has it separated? If so, try adding a bit of cold milk and whisking it together - if not, perhaps your ratio is off; you could try melting a bit more chocolate separately and adding it in; this will thicken the ganache.

      I hope you figure it out - All the best!

      Delete
  112. Perhaps this won't get read at such a late date, but I could just scream when I see a recipe like this using chocolate chips. Chips are formulated differently from chocolate that should be used for truffles. A Special Dark Hershey Bar or some of the wonderful bars made by Lindt or Gharadelli would be better than any chip on the market. I go through about 100 lbs. of Callebaut during the Christmas season so I do have some experience working with chocolate

    ReplyDelete
  113. amen sister (to jan dolland) i liken recipes that use chocolate chips in place of real bittersweet chocolate to recipes that include a "white cake mix" when making a cake creation. you just spoke my mind too!

    ReplyDelete

All comments will be moderated before they are published.