Basic Truffles

    Basic Truffles

    (142)
    12saves
    15min


    141 people made this

    About this recipe: This is a basic truffle filling to which you can add your own flavourings. You may use this to fill the chocolate shells you make using moulds or roll into balls then into powdered sugar, cocoa, sprinkles or other toppings.

    Ingredients
    Serves: 35 

    • 375g dark chocolate, chopped
    • 1/3 cup (80ml) heavy cream
    • 1 teaspoon (5ml) vanilla extract

    Directions
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a medium saucepan over medium heat, combine chocolate and cream. Heat, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in vanilla. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.
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    Reviews and ratings
    Global ratings:
    (142)

    Reviews in English (137)

    0

    - -  -  20 Jan 2017

    by
    347

    I made this recipe up to take to work with me for the office Christmas Party. The first batch I made I added some orange flavoring to it and it turned out well. However, I wanted Irish Cream Truffles when I made it the second time around. I didn't want to go out and purchase a $13 bottle of Irish Cream liqueur (we don't drink) so I decided to substitute those new flavored creamers for the heavy cream. You wouldn't believe it, but it worked out so wonderfully!!! These are easy to make and it's a wonderful basic recipe!  -  20 Dec 2001  (Review from Allrecipes US | Canada)

    by
    250

    This is a great basic recipe. Anyone that complains about the taste of the chocolate is overlooking one HUGE point: If you start out with cheap chocolate you will get a truffle that tastes like cheap chocolate, or just doesn't work. A higher quality chocolate will yield a better truffle. Also, the less actual chocolate in the chips the more problems you will have getting them to the right consistancy. One more point-If you don't care for bitter sweet chocolate, don't use it. That's why there are so many varieties in the baking section. I recommend Guittard, in my mind the best you can buy before Godiva. Ghriradelli is good as well, but the Guittard has a richer, more European taste (since it is). They cost a bit more, but you won't believe what you'd get! Much cheaper than Godiva! PS- I apologize for any spelling errors.  -  17 Jul 2005  (Review from Allrecipes US | Canada)

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