Here are a few popular Chocolate Truffle Candy Recipes to tempt you with their mouthwatering appeal.
Discover the rich, creamy, taste and texture of these sumptuous candies by treating yourself or someone you love to a delectable morsel.
You can order delicious truffles for really special occasions from places like Fannie May Candies and zChocolat (simply glorious!).
But, with these scrumptious chocolate truffle candy recipes, you can make your own and present them in gift boxes or party favor bags from Candyland Crafts.
Of course, you may just want to whip up a batch and serve them on a pretty plate or in a lovely candy dish. They are wonderful for just about any occasion. Enjoy.
Heat whipping cream over medium heat until steaming. Remove from heat and add chocolate. Stir until the chocolate is melted. Return to heat for a little if necessary.
Allow mixture to cool and then whip for 1-2 minutes until light. Chill until firm. Form 1 inch balls, using your hands or a scoop.
Prepare tempered chocolate. Dip Balls in chocolate and place on wax paper to set. Store in airtight container. Makes 40 - 50 truffles.
Place whipping cream in a small saucepan and bring to a simmer. Cook at low heat until cream is reduced by half. Add liqueur or extract and chocolate. Continue heating until chocolate is melted, stirring constantly. Add butter flavored Crisco. Mix well. Pour mixture into shallow bowl. Refrigerate until firm, about 1 hour.
Place cocoa in a small bowl. Scoop out chilled chocolate with a melon baller. If you don't have one, you can use a teaspoon and then roll into a ball. Drop ball into cocoa and roll until completely covered. Coat all balls.
Store in airtight container between layers of waxed paper, and keep in refrigerator for up to 1 week. Soften at room temperature for 30 minutes before serving. Makes about 36 balls.
**Truffles may be frozen for up to 3 months. If you freeze them, wait and roll them in the cocoa after they are defrosted.
Combine cream, butter, and corn syrup together over medium heat and bring to a boil. Remove from heat.
Drop in the 8 ounces of chopped chocolate, and gently swirl the pan. Do not stir. Allow to set for 5 minutes, then whisk slowly to combine.
Refrigerate for 45 minutes, stirring every 15 minutes. Refrigerate an additional 10-15 minutes, stirring every 5 minutes.
Form the mixture into 1-inch balls and place on wax paper covered sheets. Chill until firm, about 10-15 minutes.
Melt the remaining 6 ounces of chocolate in a double boiler or in the microwave stirring every 30 seconds. Allow to cool slightly.
Dip chocolate balls in melted chocolate then drop in cocoa powder to cover. (Good idea to use one hand for each task to limit the mess :).
Return coated balls to wax paper covered trays and chill again until set, about 5-10 minutes. May be stored up to one week in an airtight container.
**As an alternative, when making these chocolate truffle candy recipes, you may want to substitute nuts, powdered sugar, coconut, or sprinkles for the cocoa powder finishing touch.