Chocolate Truffles
German chocolate, orange, almond, and peanut butter truffle recipes
Servings 10 truffles
Ingredients
For the truffle recipe
- 4 oz semi-sweet chocolate bar
- ⅓ c heavy cream
- 12 oz semi-sweet chocolate bar for dipping
German Chocolate Truffle Filling Addition
- ¼ c shredded coconut unsweetened
German Chocolate Truffle Topping
- 3 tbsp brown sugar
- 2 tbsp granulated sugar
- 3 tbsp butter
- ¼ c evaporated milk
- 1 egg yolk
- 1 tsp vanilla extract
- ⅓ c shredded coconut unsweetened
- ¼ c pecans chopped
Almond Truffle Filling Addition
- 2 tbsp almond butter
Almond Topping
- 2 oz white chocolate bar
- 10 whole almonds
Orange Filling Additions
- 1 tbsp orange zest
- 2 tsp orange juice
Orange Topping
- 20 candied orange peel
Peanut Butter Truffle Filling
- 2 tbsp peanut butter
- 2 tbsp peanuts chopped
Peanut Butter Topping
- ¼ c peanut butter chips
- 1 tbsp white chocolate
Instructions
To make the truffle
- To make one set of 10 truffles, finely chop the 4 ounces of semi-sweet chocolate and place in a heat proof bowl.
- In a small pot heat over medium heat, bring the heavy cream to a simmer. For only the orange truffle add orange zest to the cream before heating and allow to infuse while heating.
- Pour heated heavy cream through a sieve onto the chopped chocolate and let sit for one minute.
- Stir the chocolate and cream until mixture becomes homogeneous. Add ingredient from the filling addition list for desired truffle and mix into the ganache (except the orange zest).
- Cover ganache with plastic wrap and refrigerate for about one hour.
- Repeat steps 1-5 for each desired truffle type.
- Once cooled, roll a scant tablespoon of ganache into a ball to form the truffle filling.
- Melt the chocolate for dipping over a double boiler and, with the ball of ganache laying on top of a fork, dip the truffle filling into the chocolate. Tap excess chocolate off before place on a baking sheet and allowing chocolate to set before topping with the associated truffle topping (except orange truffle, see following step).
For the German Chocolate Truffle
- In a pot over medium heat combine the brown sugar, granulated sugar, butter, evaporated milk, egg yolk, and vanilla extract.
- Cook until slightly thickened then add the shredded coconut and chopped pecans. Continue cooking until mixture sticks to the shredded coconut.
- Remove from heat and allow to cool completely.
- To garnish truffle, place a small amount of topping onto the top of the truffles. Add a small chocolate square if desired.
For the Almond Truffle
- Melt the white chocolate and place a small amount on top of the truffles.
- Before white chocolate hardens press a whole almond into the white chocolate and allow to set.
For the Orange Truffle
- Before the chocolate shell of the truffle hardens, place 2 small slivers of candied orange peel on top of truffle.
For the Peanut Butter Truffle
- In a small bowl melt the peanut butter and white chocolate in a microwave and stir to combine.
- Place melted mixture into a piping bag and pipe parallel lines going across the top of the truffle and then pipe another set of parallel lines perpendicular to the first set to create a cross-hatch pattern.