You have two days to make these Truffles to share for Christmas!!!
Open up a bottle of the bubbly, break out the cookies, make the truffles, and let the holidays really begin! I’ve always love December 23rd just as much as Christmas Eve and the Day. I don’t know why, now that I think about it. It’s like the pre-game to everything else. Am I making sense? Who knows, right? Well anyways, where am I going with this……I forgot it. Oh well, if it is meant for me to share it will come back to me. Did I mention that I am excited about Christmas?!!! You would be too if you made these truffles.
So, the first time I made truffles they were an ultimate fail. This was a while ago. They didn’t harden enough for me to roll into a truffle for some reason so I kind of written them off and decided to not really make them again. But the more and more I cook and bake the more confident I get. Therefore, I decided to try them again and I am so happy with how they turned out! I made them last week and took them over to my cousin’s house this weekend for a family holiday get together and people couldn’t stay away from them. They kind of just melt in your mouth. They are soft and smooth and have a bit of texture from the coating. Also, you can make yourself think they aren’t that bad for you because they are so small (wink, wink). Well Happy Holidays everyone. I’ll be back tomorrow!
Chocolate Truffle Recipe adapted from My Baking Addiction
White Chocolate Truffle Recipe adapted from Ina Garten
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Easy Chocolate Truffles
Ingredients
- 12 oz. semi-sweet chocolate, chopped ( I used chocolate chips)
- 3 tbsp. butter
- 1/3 c. heavy cream
- 1 tsp. vanilla extract
- 2–3 tbsp. flavored liqueur, optional
- WHITE CHOCOLATE
- 14 oz. white chocolate chopped ( I used chocolate chips)
- 5 tbsp. heavy cream
- 1 tsp. vanilla extract
- 4 tbsp. Irish Cream liqueur (Baileys recommended)
- TOPPINGS
- 1 c. chocolate toffee pieces
- 1 c. shredded coconut
- 1 c. pecan pieces
- 1 c. peppermint, crushed
- 1/2 c. cocoa powder
Instructions
- FOR CHOCOLATE TRUFFLES
- Fill a medium sized sauce pan halfway with water and set a heat proof bowl on top of the pan (glass or steel) and bring the water to a slight boil.
- Combine, chocolate, butter, and cream in the bowl and allow about 2 minutes for the ingredients to begin to melt. Stir until smooth with no lumps. Remove from heat and stir in the vanilla extract.
- Pour into a shallow casserole dish and spread the chocolate evenly. Cover with plastic wrap and set inside the refrigerator for 2 hours or until chilled but not hardened. If you chill the chocolate too long it will become hard so set out at room temperature and allow the chocolate to become soft enough to work with.
- Line a baking sheet with parchment and using a cookie scooper or a melon baller (what I used), scoop out chocolate mixture and roll with hands (if necessary) to form more of a ball shape. Repeat process until all chocolate is used. Now coat the truffles with the toppings of your choice and place back in the refrigerator or freezer until ready to serve.
- With the White Chocolate Truffles, you are basically going to do the exact same process as the regular chocolate truffles, the only difference is that you might have to stir the white chocolate a little longer because it doesn’t melt as smoothly as regular chocolate does. Once the white chocolate has firmed up and its time to scoop into balls, coat the white chocolate with coconut, peppermint, or dip in regular chocolate. Again, place in the refrigerator or freezer until ready to serve.
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