truffle Archives - Family Dinners

Mint Chocolate Truffles

Andrea + Stef — Mon, 14 Nov 2022 09:15:00 +0000

If you want to surprise your favorite chocolate lover with some homemade candy, then you must try our amazing mint chocolate truffles recipe. These decadent, melt in your mouth dark chocolate truffles are flavored with peppermint extract and covered in white and dark chocolate. For a quicker finish you can also roll them in cocoa powder.

mint

These scrumptious little treats are the perfect after dinner dessert, but can also be served at parties or wrapped in a decorative box and given as a gift. Since our Andes mint truffles are both vegetarian and gluten free, they can be enjoyed by most everyone.

Even though these white and dark chocolate mint truffles taste incredible on any day of the year, they can also easily be decorated to match most holidays by adding color to your white chocolate and topping them with colorful sprinkles.

Why You’ll Love This

Notable: decadent, easy to make truffles with just the right hint of peppermint flavor, that make great gifts for the holiday season
Main Ingredients: dark chocolate, heavy whipping cream, peppermint extract, Andes mints, dark and white chocolate melting wafers
Cooking Method: no bake
Cooking Time: 45 minutes prep time, 2 ½ hours chilling time
Diets: gluten free, vegetarian
Special Equipment Needed: sheet pan lined with parchment paper, cookie scoop or melon baller, mixing bowls, piping bag

Ingredients

You may have all of these ingredients for this Andes mint truffles recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this easy truffle recipe you might want to read the possible variations before deciding on your ingredients.

Mint Chocolate Truffles Ingredients

2 (4 oz) dark chocolate bars (chopped)
½ cup heavy cream
½ teaspoon peppermint extract
12 Andes mints
10 oz bag dark chocolate melting wafers (we like Ghiradelli)
10 oz bag white chocolate melting wafers or chips

Variations and Substitutions

Dark Chocolate: Any kind of semi sweet or bittersweet chocolate bar works well here. Even though good chocolate bars usually guarantee a smoother chocolate ganache, mini chocolate chips can be used here in a pinch.

Heavy Cream: Heavy cream, heavy whipping cream or double cream work well to make ganache. Do not substitute half and half or your ganache won’t set properly.

WHAT TO MAKE NEXT: If you love this homemade truffles recipe, try our Chocolate Peanut Butter Truffles. These chocolate truffles are rich on the outside and filled with a creamy peanut butter ganache inside, making them the perfect bite-sized dessert.

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a small commission of the sale.

Melon Baller — A melon baller scoop makes uniform truffles. You don’t need one but it’s a handy tool to use. A small cookie scoop would work great as well.

Instructions

This section shows how to make peppermint chocolate truffles, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

CHOP THE CHOCOLATE: Firstly, chop the dark chocolate bars and place the chocolate pieces in a small heatproof bowl.

HEAT THE CREAM: Simmer the cream in a small saucepan over medium heat, just until it comes to a boil. You can also microwave the heavy cream in a microwavable bowl just until simmering. Then pour the hot cream over the chopped chocolate and cover with a plate to trap the heat.

WHISK UNTIL SMOOTH: Once the chocolate is melted (about 5-7 minutes) whisk the chocolate mixture until it turns into a glossy chocolate ganache. If needed, microwave the mixture for a few seconds at a time and stir until smooth if some of the chocolate has not melted all the way.

ADD PEPPERMINT EXTRACT AND CHILL: Then add peppermint extract, whisk the truffle mixture until smooth, and then place the ganache in the refrigerator or freezer for about 2 hours to firm up.

SHAPE TRUFFLES: Afterwards, scoop tablespoons of the firm chocolate ganache. Then roll the ganache between your hands to form round chocolate balls. Place the formed truffles onto a large baking sheet lined with parchment paper and chill in the fridge for at least 30 minutes longer.

COVER WITH CHOCOLATE WAFERS: Meanwhile, melt the dark and white chocolate melting wafers in 2 separate bowls. Then set a truffle onto a fork (do not stab with the fork). Dip one truffle at a time into the melted chocolate, coating on all sides, then lifting from the chocolate. Tap the fork gently to shake off excess chocolate and then set on a sheet of parchment paper. Coat half the truffles with dark chocolate and half of them with white chocolate. Allow hard chocolate shell to set.

DECORATE: Transfer the remaining melted chocolate into a small ziploc bag or piping bag. Snip off the corner of the bag and drizzle melted chocolate over the tops of the set truffles. Chop Andes Mints into small pieces. Place a few pieces on top of each truffle to decorate.

WHAT TO MAKE NEXT: If you love these decadent chocolate mint truffles then you’ll love our Easy Chocolate Truffles. They are extra chocolatey from the homemade ganache and are dipped into your favorite melted chocolate.

Make Ahead

You can refrigerate the truffles ahead and coat them on the day you want to serve them. However, you can also finish the truffles completely and store them in the fridge for up to 3 days before serving.

Recipe Tips

Follow these tips to make the best mint chocolate truffles.

Tip: Choose good quality chocolate. You can make truffles with any chocolate but we think they taste better when you start with good chocolate.
Tip: Be careful with the heavy cream. Cooking the heavy cream at too high of a temperature or for too long can cause it to scald.
Tip: A little mint goes a long way. If you’re used to using extracts like vanilla, you may play a little fast and loose with measurements. Mint can be very overpowering if you add too much so make sure you measure.
Tip: Microwave the chocolate candy melts for the outer coat in 20-30 second increments, stirring in between. When there are just a few bit unmelted, stop microwaving and stir until it’s all melted. Do not add water to your chocolate melts because it will cause the chocolate to seize up and not be usable.

More Mint and Chocolate Recipes

Mint and chocolate are such a match made in heaven, and there are loads of mouthwatering desserts with this yummy flavor combination. Not only do we love mint chocolate truffles by themselves, we also love them as molten centers of our Chocolate Mint Muffins. Moreover, Andrea’s Peppermint Bark, Mint Oreo Cookie Ice Cream and Layered Chocolate Peppermint Fudge are also to die for.

More Truffle Recipes

Truffles are every chocolate lovers favorite treat. Have you tried our amazing Chocolate Raspberry Truffles or Chocolate Rum Truffles? You can use them to bake scrumptious molten muffins as well!

How To Store

Refrigerate: Store your homemade chocolate truffles in an airtight container or ziploc bag in the fridge for 2 to 3 days.

Freeze: Try freezing your peppermint truffles in a single layer first (on a plate or cutting board). As soon as they are solid you can transfer them to a freezer safe container or bag. Store in the freezer for up to 3 months. Use parchment or freezer paper if needed between layers to keep them from sticking together.

Defrosting: Allow frozen truffles to thaw overnight in the refrigerator.

Andrea says….

These are super simple to make and include my favorite flavor combination. You really can’t beat chocolate and mint. If you love it too you’ll want to make this easy no-bake chocolate mint pie.

FREQUENTLY ASKED QUESTIONS

Is it ok to use half and half for this chocolate truffle recipe?

Unfortunately half and half cannot be used to make truffles. Heavy cream, heavy whipping cream or double cream work well to make ganache. If you substitute half and half your ganache won’t set properly.

Can my ganache chill in the fridge overnight?

It sure can! You can easily make the ganache the day before you roll, coat and decorate your truffles. Do not store the ganache in the freezer overnight, because you won’t be able to roll frozen solid ganache.

How can I dress up these truffle balls for a special holiday?

For Valentine’s Day or Mother’s Day, add some red or pink food coloring to your white chocolate and sprinkle with red and pink sprinkles.
On St. Patrick’s Day you can dye your white chocolate green and top your truffles with green sprinkles.
Top your truffles with red, white and blue chocolate drizzle for Independence day and add some star sprinkles.
To give these Andes truffles a christmasy twist, top them with some crushed candy canes.

Easy Mint Chocolate Truffles Recipe

Covered with a thin layer of dark or white chocolate, these silky chocolate mint truffles have just the right amout of mint flavor to make them absolutely irresistable.

Course Dessert

Cuisine American, vegetarian

Keyword andes mint truffle, chocolate mint truffle, chocolate truffles, mint ganache, peppermint truffle

Prep Time 45

Chill Time 2 30

Servings truffles

Calories 220kcal

Author Andrea + Stef

Equipment

knife and cutting board
small bowls
small saucepan
plate
whisk
scoop or melon baller
sheet pan lined with parchment paper
fork
ziplock bag or piping bag

Ingredients

2 4oz dark chocolate bars chopped
½ cup heavy whipping cream
½ teaspoon peppermint extract
12 Andes Mints
10 oz dark chocolate melting wafers we like Ghirardelli
10 oz white chocolate melting wafers or chips

Instructions

Place chopped dark chocolate pieces in a small heat-proof bowl.
Simmer the cream in a small saucepan, heating just until it comes to a boil.
Pour the hot cream over the chopped chocolate.
Put a large plate or lid over the bowl to trap the heat. This will melt the chocolate.
Once chocolate is melted (about 5-7 minutes) add peppermint extract.
Whisk chocolate/cream mixture until it turns into a glossy chocolate ganache. If needed, microwave the mixture for a few seconds at a time and stir until smooth if some of the chocolate has not melted all the way.
Place the ganache in the refrigerator or freezer for about 2 hours to firm up.
Scoop tablespoons of the firm chocolate ganache and roll it between your hands to form round balls.
Place the formed truffles onto a sheet pan lined with parchment paper. Put the truffle balls back into the refrigerator to chill for at least 30 minutes longer.
Meanwhile, melt the dark and white chocolate melting wafers in 2 separate bowls.
Microwave each bowl for 30 seconds at a time, stirring between each interval, until smooth and melted through.
Set a truffle onto a fork (do not stab with the fork). Dip one truffle at a time into the melted chocolate, coating on all sides, then lifting from the chocolate.
Tap the fork gently to shake off excess chocolate and then set on a sheet of parchment paper.
Coat half the truffles with dark chocolate and half of them with white chocolate.
Allow chocolate to set.
Transfer the remaining melted chocolate into a small ziploc bag or piping bag. Snip off the corner of the bag and drizzle melted chocolate over the tops of the set truffles.
Chop Andes Mints into small pieces. Place a few pieces on top of each truffle to decorate.

Notes

The ganache can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month before rolling it into truffles.

Melting wafers need to be heated slowly and stirred frequently. Stop heating when there are just a few small chunks of chocolate left in the mixture. Then stir until they melt completely.

You can reheat the melting wafers if the mixture becomes too thick while dipping the truffles.

Do not get any water in the melting wafters or they will seize up.

Nutrition

The post Mint Chocolate Truffles appeared first on Family Dinners.

Chocolate Peanut Butter Truffles

Andrea + Stef — Sat, 05 Feb 2022 04:14:00 +0000

These chocolate truffles are rich on the outside and filled with a creamy peanut butter ganache inside, making them the perfect bite-sized dessert. You can make these easy peanut butter truffles with only 5 ingredients including the toppings!

To us, chocolate peanut butter desserts just make sense. The richness of the chocolate just pairs so well with the creamy flavor of peanut butter. While you’ll love devouring these little treats after dinner, truffles are great to serve at parties and even as edible gifts. We also love that these are gluten free and vegetarian so everyone can enjoy.

POSSIBLE VARIATIONS

CHOCOLATE MINT TRUFFLES – If you like mint chocolate chip ice cream, you’ll love these truffles.

NUTELLA TRUFFLES – America’s favorite hazelnut spread in a bite sized treat, what could be better?

CHOCOLATE TRUFFLES– The best everyday dessert, so make an extra batch to keep on hand.

RASPBERRY TRUFFLES– Great for those who like raspberries and dark chocolate. Also perfect for Valentine’s day.

RUM TRUFFLES– We made these for all of our boozy friends!

CHOCOLATE PEANUT BUTTER TRUFFLES INGREDIENTS

You may have all of these peanut butter chocolate truffle ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

Jump to Recipe

Ganache: dark chocolate bars, heavy whipping cream, creamy peanut butter
Peanuts: We love rolling the truffles in chopped roasted, salted peanuts
Cocoa powder: Another favorite topping for the outer layer.

SUBSTITUTIONS

PEANUT BUTTER – Use any type of nut butter, like almond butter in place of peanut butter.

DARK CHOCOLATE – Substitute milk chocolate for dark chocolate.

INSTRUCTIONS

If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.

Jump to Recipe

TOOLS AND SUPPLIES NEEDED:

sharp knife
microwave safe bowls
parchment paper
baking sheet
cutting board
whisk

CHOP THE CHOCOLATE: Chop the dark chocolate bars into fine pieces and place them in a heat proof bowl or dish.

HEAT THE CREAM: Warm the heavy cream in a small saucepan over medium heat until it starts to simmer.

KITCHEN TIP

Dark chocolate (Ghirardelli) is our favorite choice for these rich, peanut butter truffles. You can use any variety of pure chocolate, you can even use dark or semi-sweet chocolate chips. 4 ounces of chocolate is equivalent to ½ cup chocolate chips.

POUR OVER CHOCOLATE: Pour the hot cream over the chocolate pieces and place a plate on top to keep the heat in. Let it sit for a couple of minutes until the chocolate is completely softened.

KITCHEN TIP

You can also microwave the heavy cream just until simmering rather than simmering on the stovetop.

STIR: Whisk the cream mixture until it forms a smooth and glossy chocolate ganache.

KITCHEN TIP

If some chunks of chocolate remain, you can microwave the mixture for 15-30 seconds until fully melted and smooth.

ADD PEANUT BUTTER: Stir the peanut butter into the ganache until combined.

COVER: Place a piece of plastic wrap over the ganache.

CHILL: Place it in the refrigerator for 2 hours to set.

KITCHEN TIP

Ganache can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month before rolling into truffles.

FORM TRUFFLES: Use a melon baller to scoop truffles out of the solid peanut butter chocolate mixture. Roll each one in your hands to make a ball, and place it on the parchment paper.

CHILL: Place the truffles back in the refrigerator for another 30 minutes so they can harden back up.

PREPARE TOPPINGS: Add the chopped peanuts and cocoa powder to separate shallow bowls.

COAT THE TRUFFLES: Roll the chilled truffles in the desired coating one at a time.

KITCHEN TIP

You can also use other nuts, sprinkles, or even a caramel drizzle for the outer toppings.

STORAGE TIPS

Refrigerate: Store homemade chocolate truffles in an airtight container or Ziploc in the refrigerator for 2 to three days.

Freeze: Add the truffles to a freezer safe container or bag in a single layer and freeze for up to 3 months. Use parchment or freezer paper if needed between layers to keep them from sticking together.

Defrosting: Allow the peanut butter truffles to thaw overnight in the refrigerator.

RELATED RECIPES

While we love peanut butter chocolate truffles we also love some of these other recipes and think you will as well.

PEANUT BUTTER BALLS – A classic dessert that deserves to be on the table during any occasion.

DEEP FRIED SNICKERS – Enjoy everything you love about the candy bar, except the fried version is better.

CHOCOLATE PEANUT BUTTER CHEESECAKE HAND PIES – Our three favorite desserts combined into one pie where a fork isn’t needed.

Chocolate Peanut Butter Muffins

Double chocolate, molten peanut butter muffins are delicious. With a warm, gooey center they're amazing right out of the oven.

See Recipe

FREQUENTLY ASKED QUESTIONS

Are truffles always chocolate?

In the dessert world, yes. A chocolate truffle recipe usually contains a ganache filling and toppings on the outside. However, different kinds of chocolate can be used for the inside and the outer coating if the recipe says to dip them. Think candy wafers, white chocolate, etc. Some also use cookie dough for the inside and refer to it as a truffle.

Are chocolate truffles gluten free?

Not all chocolate truffles are gluten-free. But when you make our peanut butter chocolate truffles, yes they are naturally gluten free.

Are chocolate truffles mushrooms?

In some parts of the world, especially in Europe, a chocolate truffle is a very expensive delicacy that is a mushroom. In our case, these truffles are just desserts, so no fungus here!

truffle

Chocolate Peanut Butter Truffles

These fun and delicious truffles are quick and easy to make. They make a great treat for holidays or parties.

Course Dessert

Cuisine American

Prep Time 30

Chill Time 2 30

Servings

Calories 147kcal

Author Andrea + Stef

Ingredients

Peanut Butter Truffle Ingredients:

2 4 oz. dark chocolate bars, chopped
½ cup heavy whipping cream
½ cup creamy peanut butter

Topping Ingredients:

¼ cup cocoa powder
¼ cup chopped peanuts salted and roasted are our favorite

Instructions

Chop chocolate bar into fine pieces and place in a heat-proof bowl.
In a small saucepan, heat heavy cream until it just begins to simmer. Pour hot cream over the chopped chocolate and place a plate over the top of the bowl to trap the heat. Allow to set for 2-3 minutes or until chocolate has softened completely.
Whisk together the cream and melting chocolate until a smooth, glossy ganache forms. If some chunks of chocolate remain, you can microwave the mixture for 15-30 seconds until fully melted and smooth.
Add the peanut butter to the ganache mixture and stir or whisk until completely combined. Press a piece of plastic wrap onto the ganache and place in the refrigerator for two hours to harden.
When ganache is solid all the way through, use a melon baller to form 1½ tablespoon size scoops of the ganache. Roll between the palms of your hands to form a round ball and place on a piece of parchment paper.
Place the truffle balls back into the refrigerator or freezer to harden after handling them (about 30 minutes).
Place the chopped peanuts and the cocoa powder into separate shallow bowls.
Roll chilled truffles, one at a time, in desired coating. Be sure to coat the entire truffle.
Keep cool until ready to serve.

Notes

Storage:

Store in an airtight container for 2-3 days or freeze for up to 3 months.

Notes:

We used Skippy peanut butter – you can use an all-natural peanut butter also, but try to use creamy for that smooth truffle center. Different peanut butter brands may change the consistency of the truffle, but chilling the peanut butter ganache should ensure that the truffles can be rolled into balls.

Ganache can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month before rolling into truffles.

You can also microwave the heavy cream just until simmering rather than simmering on the stovetop.

Dark chocolate is our favorite choice for these rich, peanut butter truffles. You can use any variety of pure chocolate, you can even use dark or semi-sweet chocolate chips. 4 oz. of chocolate is equivalent to ½ cup chocolate chips.

Nutrition

The post Chocolate Peanut Butter Truffles appeared first on Family Dinners.

Chocolate Raspberry Truffle

Andrea + Stef — Mon, 10 Jan 2022 18:57:06 +0000

Chocolate Raspberry Truffles only require 6 simple ingredients and comes together rather quickly. They are a decadent little dessert with a tasty ganache that is great for Valentine’s Day.

Nothing says “I love you” like homemade chocolate truffles and there’s just something about raspberries that pairs so well. These chocolate delights are also fun to make (and no-bake) because you can decorate them with finishing touches like sprinkles, drizzled chocolate, and even cookie crumbles.

Don’t be surprised if after you take one bite, you’re addicted to the sweet taste and want another batch! These treats also make a great edible gift idea!

CHOCOLATE RASPBERRY TRUFFLE INGREDIENTS

You may have all of these ingredients for this easy dessert recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making truffles you might want to read the possible variations and tips before deciding on your ingredients.

Ganache: dark chocolate bars, heavy cream, raspberry extract
Outer Coating: white chocolate and dark chocolate melting wafers
Decoration: sprinkles

POSSIBLE VARIATIONS

MAKE WHITE CHOCOLATE

Substitute white chocolate for the dark chocolate when making the ganache.

PAIRING SUGGESTIONS

Make these chocolate raspberry truffles to pair with the chocolate raspberry muffins. Or make some blackberry cocktails or a sangria to drink with the chocolate.

Chocolate Chip Muffin With Molten Chocolate Raspberry Center

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Rich chocolate muffin with a molten center filled with a chocolate raspberry truffle. Topped with raspberries and ganache these delicious muffins please everyone.

1 3

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Blackberry Gin Cocktail Recipe

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This blackberry cocktail recipe, with sweetened fruit, a splash of bubbly, and a sprig of thyme, is delicious whether you make it with alcohol or without alcohol.

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Essential

TOOLS AND SUPPLIES

Prepare your work surface and gather these kitchen tools and supplies before you begin this delicious, easy-to-make recipe so you don’t waste extra time trying to find things you need.

sharp knife
microwave safe bowls
cutting board
whisk
parchment paper

INSTRUCTIONS

Follow the full instructions and kitchen tips and quick tips for the best way to make this recipe. Don’t forget to check the prep time and chill time in the recipe card below before you begin.

CHOP THE CHOCOLATE: On a small cutting board, cut the dark chocolate bar into pieces and place them in a microwave-safe bowl. You could also add the bars into a food processor or blender if desired.

KITCHEN TIP

Have extra ganache or want to make a double batch? You can store it in the refrigerator for up to 1 week or in the freezer for up to 1 month before rolling into truffles.

MAKING THE GANACHE: Heat the heavy cream in a small saucepan to a simmer over medium heat. Then pour the hot cream into the bowl with the chopped chocolate and cover to trap the heat in. After a few minutes, whisk together until smooth and pour in the raspberry extract. Stir well then cover the ganache with some plastic wrap and let it chill in the freezer or refrigerator for at least 2 hours.

ROLLING THE TRUFFLES: Scoop out the raspberry chocolate ganache batter into tablespoon-size scoops. Roll in between your hands to make them into balls.

PLACE ON BAKING SHEET: Place each truffle on a baking sheet lined with parchment paper and chill for 30 more minutes.

KITCHEN TIP

When using melted wafers, they need to be heated slowly and stirred often. When there are just a couple of chunks left, stop heating and stir until they melt completely. If the chocolate mixture becomes too thick while dipping, you can reheat them. Avoid getting water in the melting wafers, they will seize up.

MELTING THE CHOCOLATE: Add the dark chocolate melting wafers to a small bowl and microwave 20 seconds at a time, stirring during intervals, until it’s smooth and heated all of the way through.

KITCHEN TIP

Want to use real chocolate to coat the truffles? Here’s where you can find detailed instructions on how to temper chocolate and more information on chocolate making.

DIPPING THE TRUFFLES: Use a fork to dip each truffle into the melted chocolate. Be sure to work quickly and tap the fork on the side of the bowl to shake off the excess, then transfer to the parchment paper.

KITCHEN TIP

Use a toothpick or another fork to help transfer the truffle to the baking sheet.

ADDING SPRINKLES: If you are using sprinkles, be sure to add those before the chocolate dries so they will stick.

WHITE CHOCOLATE DRIZZLE: Melt the white chocolate just as you did before, then pour it into a plastic bag. Cut a small opening in the corner, and squeeze to drizzle over each truffle.

KITCHEN TIP

Dark chocolate is our favorite choice for these raspberry truffles. You can use any variety of pure chocolate, you can even use dark or semi-sweet chocolate chips. 4 ounces of chocolate is equivalent to ½ cup chocolate chips.

STORAGE TIPS

Storing your food properly is important to prevent spoiling or food poisoning.

Refrigerate: Store in an airtight container or ziploc bag and refrigerate for 2 to 3 days.

Freeze: Store in an airtight, freezer safe, container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.

Defrosting: A great way to thaw raspberry chocolate truffles is to allow them to sit in the fridge overnight.

No Bake Chocolate Lasagna

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Creamy layers of chocolate cookie crumbs, cream cheese filling, chocolate pudding, and whipped topping make this Chocolate Lasagna recipe a family favorite.

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FREQUENTLY ASKED QUESTIONS

Click the questions to see the answer.

Does Ghirardelli make dark chocolate?

Yes, and it’s actually one of our favorite brands to use! Ghirardelli actually has multiple varieties of dark chocolate ranging from 60% to 92%.

How do you make chocolate raspberry truffles gluten free?

You’re in luck! The recipe we have outlined for you is already gluten-free! Just be sure to double-check the label on your chocolate.

raspberry, truffle

Chocolate Raspberry Truffles

Easy and decadent chocolate truffles with raspberry infused center.

Course Dessert

Cuisine American

Prep Time 45

Chill Time 2 30

Total Time 3 15

Servings Truffles

Calories 271kcal

Author Andrea + Stef

Ingredients

2 – 4 oz. dark chocolate bars, chopped
½ cup heavy whipping cream
½ teaspoon raspberry extract
10 oz. bag dark chocolate melting wafers we like Ghirardelli
1 cup white chocolate chips or melting wafers for drizzle
Sprinkles optional

Instructions

Chop the chocolate bar into small pieces and place in a small heat-proof bowl.
Bring the heavy cream to a simmer in a small saucepan over medium heat. Pour hot cream over the chocolate pieces and trap the heat by covering the bowl with a plate or lid.
Allow the chocolate to melt in the hot cream for several minutes, then whisk or stir the mixture until smooth and combined. Mixture will transform into a glossy chocolate ganache (mixture will seem to separate at first, but will come together into gorgeous ganache.) If all of the chocolate has not melted, microwave the mixture for a few seconds at a time and stir again until smooth.
Add the raspberry extract and whisk until well combined. Cover the ganache with plastic wrap and chill in the refrigerator or freezer for about 2 hours.
Scoop 1 tablespoon size scoops of the raspberry truffle ganache and roll into balls between your hands. Set the truffles on a parchment paper-lined sheet back and chill for a minimum of 30 minutes longer.
Meanwhile, melt the dark chocolate wafers in a heatproof bowl. Microwave for 20 seconds at a time, stirring between each interval, until smooth and melted through.
Working quickly with one truffle at a time, use a fork to toss a chilled truffle in the melted chocolate. Coat on all sides and lift from the chocolate. Tap the fork gently to shake off any excess chocolate and then place the dipped truffle on a sheet of parchment paper (use a toothpick or a second fork to help transfer the truffle from the dipping utensil.)
Immediately sprinkle with colorful nonpareils (sprinkles).
To make the truffles with a white chocolate drizzle, simply follow the same steps outlined above to melt the white chocolate wafers. Transfer melted white chocolate to a piping bag or small ziploc baggy. Snip the corner off of the baggy and drizzle the white chocolate back and forth over the top of some (or all) of the dipped and set truffles. You can even top the white chocolate drizzle with sprinkles if you’d like.

Notes

Storage:

Store in an airtight container for 2-3 days or freeze for up to 3 months.

Notes:

Ganache can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month before rolling into truffles.

Melting wafers need to be heated slowly and stirred frequently. Stop heating when there are just a few small chunks of chocolate left in the mixture and then stir until they melt completely.

You can reheat the melting wafers if the mixture becomes too thick while dipping the truffles.

Do not get any water in the melting wafers or they will seize up.

If you’d like to get fancy, you can use real chocolate to dip and coat the truffles. We have detailed instructions to temper chocolate here: https://familydinners.com/salted-caramel-hot-chocolate-bombs/ and more chocolate making information here: https://thegirlinspired.com/hot-chocolate-bombs-everything-you-need-to-know/

Dark chocolate is our favorite choice for these raspberry truffles. You can use any variety of pure chocolate, you can even use dark or semi-sweet chocolate chips. 4 oz. of chocolate is equivalent to ½ cup chocolate chips.

Nutrition

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The post Chocolate Raspberry Truffle appeared first on Family Dinners.

Chocolate Raspberry Muffins

Andrea + Stef — Sat, 08 Jan 2022 22:17:55 +0000

We love chocolate raspberry muffins with a gooey, molten center. Try double chocolate raspberry molten muffins. The molten chocolate raspberry center is amazing and you won’t want to ever eat another muffin.

There is some debate about whether or not you can still call a muffin with a truffle inside it a muffin rather than a cupcake but we’re sticking with muffin. Definitely eat this for breakfast. We like to call these chocolate raspberry truffle muffins but look at that delicious, runny center!

MOLTEN CHOCOLATE RASPBERRY MUFFIN INGREDIENTS

You may have all of these ingredients for this easy recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this delicious recipe you might want to read the possible variations before deciding on your ingredients. For full ingredient amounts please see the recipe card at the bottom of the post.

Truffle: heavy cream, baking chocolate, raspberry extract
Muffin: flour, sugar, salt, baking powder, baking soda, cocoa powder, chocolate chips, butter, vanilla, sour cream, eggs
Topping: raspberries, chocolate ganache

SUBSTITUTIONS

Click the tabs to see possible substitutions for each of these ingredients.

BUTTERMILK:

Easy Chocolate Truffles

Andrea + Stef — Sat, 08 Jan 2022 11:26:00 +0000

These Dark Chocolate Truffles are extra chocolatey from the homemade ganache and are dipped into your favorite melted chocolate for the perfect bite-sized dessert.

While you can use our chocolate truffle recipe anything during the year, they sure do make a great Valentine’s Day gift.

Homemade chocolate truffles are really easy to make, so you can skip the store bought candies and show the chocolate lover in your life your kitchen skills.

This batch of no-bake treats is definitely going to steal the show. Truffles have just the right amount of sweetness, especially when you use dark chocolate for the inside. Around this time of year, our Molten Chocolate Raspberry Muffins are also a hit!

DARK CHOCOLATE TRUFFLE INGREDIENTS

You may have all of these ingredients for this easy dessert recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this delicious recipe you might want to read the possible variations before deciding on your ingredients.

Truffles: dark chocolate bars, heavy cream
Chocolate Coating: dark chocolate melting wafers, white chocolate melting wafers

SIMILAR RECIPES

You may also enjoy these other similar truffle recipes:

Mint Truffles – just the right amount of mint and chocolate, another holiday favorite.
Peanut Butter Truffles – if you love peanut butter cups, you definitely have to try peanut butter truffles.
Chocolate Raspberry Truffles – Another chocolate truffle recipe that is a favorite that gets it’s rasberry flavor from an extract versus using real fruit.
Hot Chocolate Bombs – great for cooler days and makes the best hot chocolate

TOOLS AND SUPPLIES

sharp knife
microwave safe bowls
cutting board
whisk
parchment paper

INSTRUCTIONS

Follow the full instructions and kitchen tips and quick tips for the best way to make this recipe. Don’t forget to check the prep time and cook time in the recipe card below before you begin.

CHOP THE CHOCOLATE: Chop the dark chocolate bars into pieces and place them in a small bowl that can withstand high heat.

KITCHEN TIP

It’s really important to use a high quality chocolate when making truffles. Our favorite brand is Ghiradelli.

MAKE THE GANACHE: Add the heavy whipping cream to a small saucepan and stir. Heat it just until it comes to a boil. Pour the cream over the chopped chocolate and trap the heat by covering it with a large plate or lid.

Whisk the chocolate and cream together until it forms a smooth glossy ganache. If the chocolate isn’t melting all of the way, place the bowl in the microwave for a few seconds and stir until smooth.

KITCHEN TIP

If you have extra chocolate ganache leftover or want to make another batch, it stays fresh when stored in the refrigerator for up to a week and up to a month in the freezer before rolling into truffles.

REFRIGERATE: Place the truffle batter in the freezer or fridge for about 2 hours to allow it to firm up.

ROLL OUT TRUFFLES: Once they are firm, remove the batter, scoop out several tablespoons, and roll between your palms to make a ball shape. Place each one on a parchment lined baking sheet.

KITCHEN TIP

Using a cookie scoop can help to get all of the truffles the same size and does save some time.

CHILL: After all of the truffles are made and are on the baking sheet, place it in the refrigerator for an additional 30 minutes.

MELT THE CHOCOLATE: In two separate microwaveable bowls, add the chocolate melting wafers. Microwave each bowl by itself in 30-second increments (stirring during each interval) until it’s smooth and completely melted.

KITCHEN TIP

Melting wafers need to be heated slowly and stirred frequently. Stop heating when there are just a few small chunks of chocolate left in the mixture and then stir until they melt completely.

DIP THE TRUFFLES: Dip each truffle, one at a time, into the melting chocolate (alternating between dark and white chocolate) by placing it on a fork, coat it on all sides, then lift it up from the chocolate letting the excess drip off. Tap the side of the bowl if needed.

KITCHEN TIP

If you want to use real chocolate to dip the truffles in here’s where you can find detailed instructions on how to temper chocolate and more information on chocolate making.

TRANSFER TO BAKING SHEET: After you dip each one, place them on the parchment lined baking sheet so the chocolate can set.

DECORATE: Add the remaining melted chocolate to a piping or plastic bag and cut a small corner off. Then drizzle over the top of each one. Allow the truffles to rest before transferring them to a serving dish or gift box.

KITCHEN TIP

If you would like, after decorating, you can top with sprinkles, chopped nuts (pecans or pistachios), small pieces of shredded coconut, or even crushed peppermint.

KITCHEN TIP

Depending on the holiday or season, you can tint the white chocolate or use different colored candy melts when decorating. For example, during Christmas time you can use red and green for a more festive look.

STORAGE TIPS

Storing your food properly is important to prevent spoiling or food poisoning.

Refrigerate: Store in an airtight container or ziploc bag and refrigerate or store on the counter for up to 3 days if you can’t eat it the next day.

Freeze: Store in an airtight, freezer safe, container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.

Defrosting: A great way to defrost is in the refrigerator overnight.

FREQUENTLY ASKED QUESTIONS

Click the questions to see the answer.

What makes a chocolate a truffle?

Truffles are small round chocolate treats usually made with heavy cream and a creamy ganache inside.

How do you choose the right chocolate when making truffles?

You want the chocolate to be high quality, which is why we always use Ghiradelli. They have multiple chocolate bars with natural cacao ranging from 60% to 92%, try to use one in the 60-70 range. For the outer coating, the key is to not overheat the chocolate to keep it from separating. If you don’t want to use candy wafers, you can also melt chocolate chips (if it’s good chocolate) or temper your own chocolate.

truffle

Easy Chocolate Truffles

Simple and delicious chocolate truffles are perfect for special occasions or any time you want a little tasty treat.

Course Dessert

Cuisine American

Prep Time 45

Chill Time 2 30

Servings

Calories 317kcal

Author Andrea + Stef

Ingredients

2 – 4 oz. dark chocolate bars, chopped
½ cup heavy whipping cream
10 oz. bag dark chocolate melting wafers we like Ghirardelli
10 oz. bag white chocolate melting wafers or chips

Instructions

Place chopped dark chocolate pieces in a small heat-proof bowl.
Simmer the cream in a small saucepan, heating just until it comes to a boil. Pour cream over the chopped chocolate and place a large plate or lid over the bowl to trap the heat.
Whisk chocolate/cream mixture until it turns into a glossy chocolate ganache. If needed,, microwave the mixture for a few seconds at a time and stir until smooth if some of the chocolate does not melt all the way.
Place the ganache in the refrigerator or freezer for about 2 hours to firm up.
Scoop tablespoons of the dark chocolate ganache and roll it between your hands to form round balls. Place the formed truffles on a sheet pan lined with parchment paper and place back into the refrigerator to chill for at least 30 minutes longer.
Meanwhile, melt the dark chocolate melting wafers and white chocolate melting wafers in separate bowls. Microwave each bowl for 30 seconds at a time, stirring between each interval, until smooth and melted through.
Dip one truffle at a time into the melted chocolate, coating on all sides, then lifting from the chocolate. Tap the fork gently to shake off excess chocolate and then set on a sheet of parchment paper.
Coat half of the truffles with dark chocolate coating and half of the truffles with white chocolate coating. Allow chocolate to set.
Transfer the remaining melted chocolate into a small ziploc bag or piping bag. Snip off the corner of the bag and drizzle melted chocolate over the tops of the set truffles.

Notes

Storage:

Store in an airtight container for 2-3 days or freeze for up to 3 months.

Notes:

Ganache can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month before rolling into truffles.

Melting wafers need to be heated slowly and stirred frequently. Stop heating when there are just a few small chunks of chocolate left in the mixture and then stir until they melt completely.

You can reheat the melting wafers if the mixture becomes too thick while dipping the truffles.

Do not get any water in the melting wafers or they will seize up.

Nutrition

truffle

The post Easy Chocolate Truffles appeared first on Family Dinners.

Chocolate Rum Truffles

Andrea + Stef — Thu, 02 Dec 2021 09:23:48 +0000

If you love the combination of sweet and silky chocolate truffles with a slight kick of rum, you definitely have to try our chocolate rum truffles recipe. These dark chocolate truffles melt in your mouth and leave you with a subtle taste of delicious rum.

With only 5 ingredients, these decadent little treats are easy to make and they can be finished in various ways. You can roll your truffles in cocoa powder, cover them with dark or white chocolate and sprinkle them with your choice of decorative sprinkles. They don’t just taste absolutely amazing they are also a real stunner to look at.

❤️ WHY YOU’LL LOVE THIS EASY RUM TRUFFLE RECIPE

✔️ Only 5 ingredients.

✔️ Easy to make. This fail proof method of making truffles can be made by anyone.

✔️ These make the perfect holiday or party treat. Or use the leftovers for the insides of these Molten Rum Muffins.

✔️ They are naturally vegetarian and gluten free and can be enjoyed by adults.

POSSIBLE VARIATIONS

FAVORITE LIQUOR – Flavor your next batch of chocolate truffles with your favorite liquor. You can try whiskey, Baileys Irish Cream, amaretto, Grand Marnier or coconut flavored rum.

NUTELLA TRUFFLES – Everything you love about America’s favorite hazelnut spread in a chocolate truffle. Pure indulgence!

CHOCOLATE PEANUT BUTTER TRUFFLES – These decadent little desserts are a sure delight. They are fun to make and you can get creative with decoration.

FRUIT EXTRACTS – You can also give your truffles a fruity flavor by adding ½ teaspoon of your favorite fruit extract, like orange, lemon, coconut, banana, strawberry or raspberry.
RASPBERRY TRUFFLES – Silky smooth chocolate truffles with a subtle taste of raspberries. Perfect for Valentine’s Day or any berry lover in your life.

CHOCOLATE RUM TRUFFLES INGREDIENTS

This section explains how to choose the best ingredients for for easy rum truffles, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these rum infused truffles ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

Dark Chocolate: Any kind of semi sweet or bittersweet chocolate bar works well here. Even though chocolate bars usually guarantee a smoother ganache, chocolate chips can be used here in a pinch.
Heavy Whipping Cream: Heavy cream, heavy whipping cream or double cream work well to make ganache. Do not substitute half and half or your ganache won’t set properly.
Rum: Choose your favorite rum or alcohol. You can do a light rum, dark rum or even a coconut rum.
Gold Sprinkles: Totally optional but we love how they look on a finished truffle.
Dark Chocolate Melting Wafers: We like using Ghirardelli brand.
Cocoa Powder: We used regular unsweetened cocoa powder.

INSTRUCTIONS

This section shows how to cook rum truffles with step-by-step photos and details about the technique. For full instructions, step-by-step photos, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

MAKE GANACHE: Chop the dark chocolate bars and place the chocolate pieces in a small heat-proof bowl. In a small saucepan over medium-low heat, simmer the cream in a small saucepan, heating just until it comes to a boil. Pour the hot cream over the chopped chocolate. Put a large plate or lid over the bowl to trap the heat. This will melt the chocolate.

Once the chocolate is melted (about 5-7 minutes) whisk the chocolate/cream mixture until it turns into a glossy chocolate ganache. If needed, microwave the mixture for a few seconds at a time and stir until smooth if some of the chocolate has not melted all the way.

🔴 TIP: You can also microwave the heavy cream just until simmering rather than heating it on the stovetop.

ADD THE RUM: This is totally optional, of course, but now is when you’ll want to add your rum, or whatever alcohol you want to use. Refrigerate for 2 hours to firm up before forming truffles. Ganache can be stored covered in the refrigerator for up to 1 week or in the freezer for up to 1 month.

FORM TRUFFLE BALLS: Using a scoop or a melon baller, scoop a tablespoon of the firm chocolate ganache. Then roll the ganache between your hands to form round balls. Place the formed truffles onto a sheet pan lined with parchment paper. Put the truffle balls back into the refrigerator to chill for at least 30 minutes longer.

COAT THE TRUFFLES: Meanwhile, melt the dark chocolate melting wafers in a bowl. Microwave for 30 seconds at a time, stirring between each interval, until smooth and melted through.

Set a truffle onto a fork (do not stab with the fork). Dip one truffle at a time into the melted chocolate, coating on all sides, then lifting from the chocolate. Tap the fork gently to shake off excess chocolate and then set on a sheet of parchment paper. Allow chocolate to set.

Roll some of your chilled truffles in cocoa powder to coat, if desired.

🔴 TIP: Melting wafers. Melting wafers need to be heated slowly and stirred frequently. Stop heating when there are just a few small chunks of chocolate left in the mixture. Then stir until they melt completely.
You can reheat the melting wafers if the mixture becomes too thick while dipping the truffles. Do not get any water in the melting wafers or they will seize up.

⚠️ TIPS FOR THE BEST CHOCOLATE RUM TRUFFLES

Follow these tips to make the best chocolate truffles.

✔️ Use good chocolate. Good chocolate will melt better and taste better in the end.

✔️ Use the best chocolate melting method. Use our method of melting the chocolate by pouring your hot whipping cream over the chocolate and covering to melt.

✔️ Allow ganache to fully harden. Don’t try to form the truffle balls until the ganache is hardened. If it’s still soft you’ll have a really messy experience rolling the balls.

STORAGE TIPS

Refrigerate: Store your homemade chocolate truffles in an airtight container or ziploc bag in the fridge for 2 to 3 days.

Freeze: Try freezing your rum truffles in a single layer first (on a plate or cutting board). As soon as they are solid you can transfer them to a freezer safe container or bag. Store in the freezer for up to 3 months. Use parchment or freezer paper if needed between layers to keep them from sticking together.

Defrosting: Allow frozen truffles to thaw overnight in the refrigerator.

MORE CHOCOLATE RECIPES

If you love rum truffles you’ll enjoy our plain Easy Chocolate Truffles, Chocolate Peanut Butter Truffles, Nutella Truffles, Chocolate Mint Truffles or Raspberry truffles. And don’t miss this Kahlua Chocolate Cake or Coconut Rum Cocktail!

FREQUENTLY ASKED QUESTIONS

Is it ok to use half and half for this chocolate rum truffle recipe?

Unfortunately half and half cannot be used to make truffles. Heavy cream, heavy whipping cream or double cream work well to make ganache and If you substitute half and half your ganache won’t set properly.

Can my ganache chill in the fridge overnight?

It sure can! You can easily make the ganache the day before you roll, coat and decorate your truffles. Do not store the ganache in the freezer overnight because you won’t be able to roll frozen solid ganache.

I don’t have any rum at hand, can I flavor my truffles with a different kind of liquor?

Of course you can! Get creative and try any kind of liquor you prefer. You can try whiskey, Baileys Irish Cream, amaretto, Grand Marnier or coconut flavored rum.

Chocolate rum muffin has a chocolate rum truffle cooked inside!

Chocolate Rum Truffles

Silky and decadent chocolate truffles with the perfect hint of rum. A dream come true for everyone who loves chocolate with a boozy twist.

Course Dessert

Cuisine American, vegetarian

Keyword alcohol infused truffles, chocolate, chocolate rum truffles, rum dessert, rum ganache

Prep Time 45

Chill Time 2 30

Servings truffles

Calories 97kcal

Author Andrea + Stef

Equipment

knife and cutting board
small bowls
plate
whisk
scoop or melon baller
sheet pan lined with parchment paper
fork
ziplock bag or piping bag

Ingredients

2 4oz dark chocolate bars chopped
½ cup heavy whipping cream
1-2 tablespoon rum
gold sprinkles
10 oz dark chocolate melting wafers We like Ghirardelli.
½ cup cocoa powder

Instructions

Place chopped dark chocolate pieces in a small heat-proof bowl.
Simmer the cream in a small saucepan, heating just until it comes to a boil.
Pour the hot cream over the chopped chocolate.
Put a large plate or lid over the bowl to trap the heat. This will melt the chocolate.
Once chocolate is melted (about 5-7 minutes) add the rum.
Whisk chocolate/cream mixture until it turns into a glossy chocolate ganache. If needed, microwave the mixture for a few seconds at a time and stir until smooth if some of the chocolate has not melted all the way.
Place the ganache in the refrigerator or freezer for about 2 hours to firm up.
Scoop tablespoons of the firm chocolate ganache and roll it between your hands to form round balls.
Place the formed truffles onto a sheet pan lined with parchment paper. Put the truffle balls back into the refrigerator to chill for at least 30 minutes longer.
Meanwhile, melt the dark chocolate melting wafers in a bowl. Microwave for 30 seconds at a time, stirring between each interval, until smooth and melted through.
Roll some of your chilled truffles in cocoa powder to coat.
To coat in a hard chocolate coating, set a truffle onto a fork (do not stab with the fork). Dip one truffle at a time into the melted chocolate, coating on all sides, then lifting from the chocolate.
Tap the fork gently to shake off excess chocolate and then set on a sheet of parchment paper.
Allow chocolate to set.
Transfer the remaining melted chocolate into a small ziploc bag or piping bag. Snip off the corner of the bag and drizzle melted chocolate over the tops of the set truffles.
Sprinkle with gold sprinkles.

Notes

The ganache can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month before rolling it into truffles.
Melting wafers need to be heated slowly and stirred frequently. Stop heating when there are just a few small chunks of chocolate left in the mixture. Then stir until they melt completely.
You can reheat the melting wafers if the mixture becomes too thick while dipping the truffles.
Do not get any water in the melting wafters or they will seize up.

Nutrition

The post Chocolate Rum Truffles appeared first on Family Dinners.

truffle Archives - Family Dinners

Mint Chocolate Truffles

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Recommended Tools

Instructions

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Recipe Tips

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Chocolate Mint Muffin

Chocolate Mint Cream Pie

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Andrea says….

FREQUENTLY ASKED QUESTIONS

Easy Mint Chocolate Truffles Recipe

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Instructions

Notes

Nutrition

Chocolate Peanut Butter Truffles

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Chocolate Peanut Butter Truffles

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Peanut Butter Truffle Ingredients:

Topping Ingredients:

Instructions

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Chocolate Raspberry Truffle

CHOCOLATE RASPBERRY TRUFFLE INGREDIENTS

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INSTRUCTIONS

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Chocolate Raspberry Truffles

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Easy Chocolate Truffles

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Chocolate Rum Truffles

❤️ WHY YOU’LL LOVE THIS EASY RUM TRUFFLE RECIPE

POSSIBLE VARIATIONS

CHOCOLATE RUM TRUFFLES INGREDIENTS

INSTRUCTIONS

⚠️ TIPS FOR THE BEST CHOCOLATE RUM TRUFFLES

STORAGE TIPS

MORE CHOCOLATE RECIPES

FREQUENTLY ASKED QUESTIONS

Chocolate Rum Truffles

Equipment

Ingredients

Instructions