Top Ten Most Popular Chocolate Truffle Recipes and more...

source: http://www.howtocookthat.net/public_html/best-chocolate-truffle-recipe/

Truffle Fillings Recipe Quantities:

Ginger Chocolate Truffle Recipe

 Makes 12 squares of ganache filling in the size shown
3 tablespoons (45ml) cream
6 thin slices of peeled fresh ginger
100g (3.53 ounces) chocolate (milk, dark or white)

Set in a plastic container 6.5cm (2.56 inches) x 10cm (3.94 inches)
tempered chocolate for covering, see top of post for details

Chocolate transfer sheet for decorating

Chocolate Mint Truffle Recipe

Makes 7 truffles in the size shown

3 tablespoons (45ml) cream
4 fresh mint leaves
100g (3.53 ounces) chocolate (milk, dark or white)

unsweetened cocoa powder for rolling

Chilli and Sea Salt Truffle Recipe

Makes 12 squares of ganache filling in the size shown

3 tablespoons (45ml) cream
1 teaspoon crushed chilli
100g (3.53 ounces) chocolate (milk, dark or white)

Set in a plastic container 6.5cm (2.56 inches) x 10cm (3.94 inches)
tempered chocolate for covering, see top of post for details

pinch sea salt flakes for decorating

Popping Sugar Truffle Recipe

Makes 12 squares of ganache filling in the size shown

3 tablespoons (45ml) cream
100g (3.53 ounces) chocolate (milk, dark or white)

Set in a plastic container 6.5cm (2.56 inches) x 10cm (3.94 inches)
tempered chocolate for covering, see top of post for details

Coffee Truffle Recipe

Makes enough filling to pipe into 16 truffles in the size shown
3 tablespoons (45ml) cream
1/4 teaspoon instant coffee granules
100g (3.53 ounces) chocolate (milk, dark or white)
chocolate mold

tempered chocolate for covering, see top of post for details

Pistachio Chocolate Truffles

Makes 12 squares of ganache filling in the size shown3 tablespoons (60ml) cream
1 tablespoon pistachio nuts
100g (3.53 ounces) chocolate (milk, dark or white)
optional – extra 15 pistachio nuts lightly roasted and cooled to put on top of the ganache squares before dipping

Set in a plastic container 6.5cm (2.56 inches) x 10cm (3.94 inches)
tempered chocolate for covering, see top of post for details

cocoa nibs for decorating

 

Chocolate for coating truffles

You will need your chosen truffle fillings (recipes below and demonstrated in the video above) plus tempered chocolate for dipping the truffles.  Read this post first on what chocolate to use and how to temper chocolate.
300g (10.58 ounces) of tempered dark chocolate covered 20 truffles (6 of them in a mold and 14 dipped), with 90g (3.17 ounces) of chocolate left over (you need the extra so you have enough to dip the truffles).
10. Nutella Truffles

(makes 12 cubes)
180g (6.35 ounces) nutella
15g (0.53 ounces) or 14 whole hazelnuts
tempered chocolate for coating (see top of post for quantities)
If you have a mold you can pipe nutella into the mold, if you don’t have a mold then put some nutella into a small container, use a knife to mark the surface so you can see where your squares will be and push a hazelnut into the top of each one.
Freeze overnight.  In the morning it will be firm enough for you to cut into squares using a hot knife.   Dip your frozen cubes into tempered chocolate (see this post on how to temper chocolate).  Then use your fork to scoop it out and tap it on the side of the bowl to get off any excess chocolate.
Garnish with a piece of hazelnut on the top of each truffle.
9. Coconut Truffles  (recipe developed by Ann Reardon)

(makes 50 triangles)
2 tablespoons glucose syrup
1 1/4 cups or 300g (10.58 ounces) sugar
75ml water
1/2 cup coconut milk
1/2 cup cream
25g (0.88 ounces) butter chopped
3 cups or 255g (8.99 ounces) desiccated coconut
tempered chocolate for coating (see top of post for quantities)
Place your sugar, glucose syrup and water into a saucepan and heat over high heat stirring until the sugar is dissolved.
Once the sugar is dissolved wash down the sides of the pan using a wet pastry brush and leave over the heat, unstirred until the syrup starts to turn golden, approximately 365F (185 degrees Celsius).
Stir in your cream, coconut milk and butter, hot steam will rise suddenly so stand back and then stir until it is smooth.  Add a candy thermometer to the side of the pan and and heat without stirring until it reaches 230F (110 degrees Celsius).
Remove from the heat and stir in your dessicated coconut.  Pour into a lined brownie tin and allow to cool at room temp.
Once cooled remove from the tin, cut into long slices and use two knives to shape it into a point at the top.   Refrigerate for at least an hour.  Slice into small bite sized pieces and then drop into your tempered chocolate.
Scoop out with the fork and tap on the side of the bowl and then place onto baking paper, sprinkle the top with coconut.
8. Hazelnut Truffles 

(makes 30)
200g (7.05 ounces) milk chocolate
60ml cream
100g (3.53 ounces) hazelnuts
2 cups or 480g (16.93 ounces) sugar
1/2 cup or 125ml water
1 tablespoon glucose syrup
tempered White and Dark Chocolate for dipping
Place chocolate into a bowl and pour over the hot cream.  Leave for a minute and then stir until smooth. Set aside.
Spread you hazelnuts onto some baking paper.  Place your sugar and water and glucose syrup into a saucepan.
Stir until the sugar is dissolved then brush down the sides of the pan and leave it to bubble until it starts to go golden.  Immediately pour it over the hazelnuts and leave it to cool completely.  When it is cold it will be solid, snap it into pieces and place into a strong bag.  Smash it with a rolling pin, pour the pieces into the ganache and stir well. Cover with plastic wrap and leave overnight at room temperature to go firm.
Once it is set take spoonfuls of the ganache and roll it into balls.
Dip the balls of ganache into the white chocolate and tap on the side of the bowl to remove any excess. Place onto some baking paper to set.  Once set hold the base of the truffle and dip the top into dark chocolate, tap your hand to help shake off excess chocolate and then turn it up the right way and place back on the paper.  Once they are set put some white chocolate into a ziplock bag and pipe swirls onto the top.

7. Orange Truffles  (recipe by Ann Reardon)

(makes 10 balls)
150g (5.29 ounces) white chocolate shavings
100g (3.53 ounces) milk chocolate
2 oranges
additional tempered chocolate for coating see top of post for quantities
Grate the rind of two oranges on a fine greater.  Juice the oranges and place the juice and rind into a saucepan.   Let it boil for approximately 6 minutes to concentrate the juice. Pour through a sieve.
Pour 2 tablespoons of hot concentrated juice over the chocolate. Stir until smooth (microwave for 10 seconds if chocolate not completely melted)  Place that in a container in the freezer overnight.
Roll your cold ganache into balls then drop into the chocolate. Scoop out and tap on the side of the bowl then drop into the white chocolate shavings. Cover and place on baking paper to set.
6. Peanut Butter Squares

(makes 12 cubes)
130g (4.59 ounces) peanut butter
70g (2.47 ounces) jam
tempered chocolate for molds
Take some peanut butter and some jam and mix together to make a sweetness that you like.  Place in a small container lined with baking paper and freeze over night.
Using a finely serrated knife cut into cubes.
Spread some white chocolate thinly onto a piece of nonstick baking paper and make a pattern in it. Spread dark chocolate over the top and then once it is starting to set cut it into squares. Leave to set completely and then peel off the paper.
Dip your squares of frozen peanut butter and jelly into the chocolate and then top with a patterned square.
5. Peanut Butter and Jelly Chocolates

To make 10
30g (1.06 ounces) Jam
50g (1.76 ounces) Peanut Butter
tempered chocolate for coating
Fill the molds with tempered chocolate scrape off the top, leave for a moment and then pour it out and scrape clean.  Leave that to set up.  Using a ziplock bag pipe a small amount of  jam into each mold, top that with a small amount of chocolate to seal over the first section.  Pipe in some peanut butter into each mold.
Then fill the mold with chocolate scrape off the excess and leave to set.

4. Strawberry Truffles Recipe  (recipe developed by Ann Reardon)

(makes 300ml of filling, each truffle will use approx 5ml depending on the size of your mold)
250g (8.82 ounces) strawberries, washed, hulled and halved
200g (7.05 ounces) white chocolate (for a thicker ganache use more chocolate)
white and dark tempered chocolate for molds, optional oil based food colour
Place strawberries in a saucepan and place over a medium heat with a lid on to stew. Stir often to make sure they do not burn on the bottom. Once the fruit is very soft remove from the heat and stir in the white chocolate.
If you want it totally smooth strain through a fine metal sieve. Place in the fridge overnight to cool completely.
Take two small bowls and put a spoon of white chocolate in each, mix in some oil based food colour into each. Using your finger place smudges of each of the colours on the inside of the mold.  Fill the molds with dark chocolate, scrape clean, leave for a moment and then tip out the excess.
Pipe in some strawberry ganache into each mold.  Cover with chocolate and scrape off the excess and leave to set then turn out of the mold.

3. Raspberry Truffles Recipe (recipe developed by Ann Reardon)

(makes 300g (10.58 ounces) of filling, I used 5g (0.18 ounces) per chocolate mold)
200g (7.05 ounces) frozen raspberries defrosted
4 Tablespoons cream
25g (0.88 ounces) butter chopped
1 1/4 cups or 300g (10.58 ounces) sugar
2 tablespoons glucose syrup
75ml water
tempered chocolate for molds
Blend your fresh or frozen defrosted raspberries in a blender with the cream until smooth. Push through a fine sieve to take out the tiny seeds.  Measure your mixture and you should have around 240ml or just a little less than 1 cup.
Heat your sugar, water and glucose syrup in a saucepan until the sugar has dissolved, wash down the sides of the pan using a wet pastry brush  and then leave it to bubble unstirred.  Keep an eye on you sugar mixture, you are waiting for it to start to turn golden, then add your raspberry cream mixture and the butter. Stir until well combined.
Return to the heat and add a candy thermometer to the pan and heat it until 230F (110 degrees Celsius) if you don’t have a candy thermometer take a small amount and let it cool on a plate to see roughly how thick it will be.  Pour into a heat proof bowl and leave to cool completely
Then fill the molds with white chocolate, tip the excess and let it set up.  Take some of your gooey raspberry filling, put it in a ziplock bag and pipe into each mold. Gently tap it to smooth it out and using a knife scrape off any that has gone on the edges as that will prevent the chocolate from making a seal.  Top with you white chocolate and scrape off any excess. Leave to set then tip out of the mold.
2. Runny Caramel Truffles Recipe


Dulce de leche
tempered chocolate for mold
Gold luster dust (available from cake decorating stores)
Fill your mold with chocolate and scrape of any excess, tap it on the bench to remove any air bubbles.
Leave it to sit for a moment, the longer you leave it the thicker the outside chocolate will be.   Tip out the excess chocolate, tapping on the back of the mold, then scrape off the excess.  Place some dulce de leche into a ziplock bag and pipe it into the centres.  Cover with chocolate, scrape off the excess and leave to set.  Tip out of the mold.  Using some gold luster dust on a clean dry paint brush dust a stripe onto each chocolate.
1. Chewy Caramel Chocolate Truffle Recipe  
*THE MOST POPULAR TRUFFLE*

(makes approx 40 caramel rectangles)
75ml water
2 tablespoons glucose syrup
1 1/4 cups or 300g (10.58 ounces) sugar
1 cup or 250ml cream
25 g (0.88 ounces) butter chopped
tempered chocolate for coating
Line a container with non stick baking paper, get a pastry brush and additional water for washing down the sides of the pan and a candy thermometer ready.
Place your sugar, water and glucose syrup into a sauce pan and bring to the boil, stirring until the sugar is dissolved.
Once it is dissolved wash down the sides of the pan using a pastry brush dipped in water and then leave it to boil without stirring.
While it is bubbling measure out your cream and butter.  Keep a watch on the saucepan and when one spot starts to go golden, stir in the cream and butter, take care not to get burnt by the steam.  Keep stirring until it is well combined then let it bubble away unstirred.
Add a candy thermometer to the pan and heat it to 255F (123.89 degrees Celsius).  If you don’t have a candy thermometer see video for tips on how to know if it is ready.
Immediately pour it into a lined heatproof container and leave it to semi-cool. Once it s cool enough to handle, is firm but still  slightly warm pull it out of the container and cut it into rectangles.  Then cool completely.
Drop into your tempered chocolate, decorate with a squiggle of extra chocolate.