Making chocolate truffles is a fun easy dessert or gift to make. Play around and personalise your truffles, it’s an act of creativity aligned with an indulgence in some of the richest, more delectable desserts possible and an elegant box of handmade chocolate truffles is the perfect gift showcasing both talent and thoughtfulness.
Truffle Making Tips
- Chop chocolate into small pieces, roughly the same size to promote even melting.
- Use a double boiler to melt the chocolate and stir occasionally to ensure it melts all the way through.
- Heat the cream separately, then add to the chocolate. Stir until the cream is fully incorporated.
- Avoid whisking as adding air to the mixture can result in truffles that crumble.
- Cool the mixture until firm for at least 3 hours, and stir occasionally so the mixture cools evenly, otherwise, the outer layers will cool first and the middle will retain heat.
- Use a teaspoon to keep your truffles the same size, and roll in the palm of your hands. Your hands need to be kept nice and cool so the truffles do not melt as you are making them. Preferably wear thin food prep gloves or coat your hands in cocoa before rolling you can recoat your hands with cocoa as necessary.
If you’re dipping truffles, store in a sealed container in the refrigerator until you’re ready to dip.
Chai, Chilli & Vanilla Chocolate Truffles
Ideal for seasonal gifts
Chai
- 200g milk chocolate finely chopped.
- ¼ cup (60ml) cream.
- 45ml chai powder.
- 50g white chocolate to garnish melted.
Chilli Chai
- 200g dark chocolate finely chopped.
- ¼ cup (60ml) cream .
- Chilli to taste (1 – 2 teaspoons).
- Coco powder to coat.
Vanilla Chai
- 200g white chocolate finely chopped.
- ¼ cup (60ml) cream.
- 2.5ml vanilla essence.
- 100g white chocolate to garnish.
- Simmer cream and chai powder in small saucepan.
- Gently melt milk chocolate over double boiler.
- Add cream & chai to chocolate and refrigerate for 3 hours to set.
- Gently melt dark chocolate in double boiler.
- Add cream.
- Once melted add chiili to taste.
- Refrigerate for 3 hours to set.
- Gently melt white chocolate in double boiler.
- Add vanilla to cream.
- Add cream and chocolate together.
- Refrigerate for 3 hours to set.
Working with a quater of each mixture at a time (keep remainder in the fridge), roll round teaspoon fulls of mixture into balls, place on a tray. Refrigerate to firm.
For the Chai – Working quickly, drizzle melted chocolate over truffles, return to tray. Refrigerate until firm.
For the Chilli – Roll truffles in sifted coco powder before serving.
For the Vanilla – Working quickly, dip truffles into melted chocolate, return to tray. Refrigerate until set.
Other suggestions for truffles: Lavender, Amarula, Preserved Ginger, Rum, Orange
