When it comes to homemade decadence with minimum effort, you can’t beat truffles! 3 ingredients and 15 minutes of effort. And I’ve got a rather unique way to make these with minimum fuss without getting chocolate all over yourself. 🙂
I made these to fill Gingerbread Boxes and Mason Jars that I’m giving to friends and family for Christmas this year. Because the boxes and jars take time to make (though very easy!), I wanted to make something fast and easy to fill them with.
I was rather surprised that it wasn’t as easy as I thought to find a “normal” chocolate truffle recipe. All I wanted was a basic truffle recipe that I could make without having to use $40/kg ($20/lb) Lindt 85% cacao dark chocolate, without liquor in it, without a salted caramel centre, without using a candy thermometer, without a double coating of chocolate.
In the end, I used a couple of fancy truffle recipes as a base and adapted it to make a basic truffle recipe. So I don’t really have a recipe source to provide because this is sort of a mish mash of a few recipes with quantities and ingredients adjusted to what works for me.
I rolled these in coconut because I wanted them to be white to put into Christmas themed Gingerbread Boxes and Mason Jars. But I’ve provided a list of other suggestions to cover the truffles with. Because this is a plain truffle recipe, the possibilities really are endless!
“I have a rather unique tip to make these without looking like you’ve been in a chocolate fight….”
Rolling truffles can get quite messy, so here are my tips to make truffles with ease:
1. Make sure that the truffle mixture is properly chilled before rolling them so I recommend chilling for at least 5 hours, preferably overnight. Don’t be tempted to freeze it to speed it up because then the chocolate will set unevenly which will result in some parts that are too hard to scoop out.
2. Scoop out all the truffle mixture into ball size dollops before starting to roll them. That way you only need to use your hands once.
3. Keep your hands cold with an ice pack or a bag of frozen peas (covered with a paper towel) when you are rolling the balls. I know this sounds weird, but it is so effective! While you are rolling the balls, periodically place your hands on the ice pack to cool your hands down. The reason this works is because the heat from my hands is what causes the most difficulty in rolling truffle balls, plus creates the mess. If you have hot hands and it is summer (which is my situation!) then the surface of the balls melt within seconds of rolling them which makes them slippery and impossible to shape into balls. You will find that you have to wash your hands between every single ball – firstly with warm water to get the chocolate off, then with cold water to cool your hands down (SUCH a pain).
So with an ice pack handy, you can just place your hands onto it for a few seconds between every 2 or 3 balls and this will keep your hands nice and cool. The paper towel is so you don’t end up with chocolate all over your ice pack.
I hope you find these tips helpful! Now – what you are waiting for? Go make some truffles! 🙂 – Nagi
- 10oz / 285g dark chocolate melts (chocolate chips, or chocolate block coarsely chopped)
- 2 tbsp unsalted butter
- ½ cup cream (full fat, not whipped)
- ½ cup desiccated coconut
- Place chocolate in a microwave proof bowl. (Note 1)
- Place butter and cream in a small saucepan over low heat.
- Let it come just to a boil (butter should be melted), then remove from heat and pour over the chocolate.
- Allow to sit for 2 minutes, then stir gently until combined and smooth. The cream should have melted the chocolate. If there are lumps, then microwave it on high for 15 seconds, then stir until smooth.
- Place the bowl in the refrigerator for 5 hours. Do not be tempted to shortcut it by freezing it!
- Put a dinner plate or tray that you will use to place the rolled truffles on in the fridge as well. (Note 2)
- Place coconut in a small bowl or plate.
- Remove bowl and dinner plate (or tray) from the fridge. The chocolate mixture should be firm - softer than cold butter but harder than peanut butter.
- Use a teaspoon to scoop up around 2 tsp of chocolate. Use a 2nd teaspoon to scrape the chocolate onto the chilled plate. (Don't worry about them not being round, you'll fix that in the next steps). Repeat with remaining chocolate mixture.
- Get an ice pack or bag of frozen peas from the freezer and place on the bench. Cover with a couple of paper towels. (I'll refer to this as the Freezer Pack).
- Place hands on the Freezer Pack for a few seconds. Then pick up a dollop of chocolate and roll into an even ball shape, then put it back on the plate.
- Repeat with remaining balls, stopping to place your hands on the Freezer Pack for a few seconds between every 2nd or 3rd truffle to keep your hands cold.
- After you have rolled all the truffles into balls, wash your hands. Then place your hands on the Freezer Pack again for a few seconds to cool them down again.
- Roll the balls in coconut. The coconut will stick easily because the chocolate is sticky.
- Store the truffles in the fridge in an airtight container for 2 weeks (or up to the expiry date of the cream you used).
- Serve at room temperature so the truffles are lovely and creamy.
2. Having a cold plate or tray helps make the rolling of the truffles less messy because the truffles stay colder, making them easy to work with.
3. If you have very cold hands and/or you live in a cold place, you might not need to Freezer Pack. I live in Australia and find that I need to use the Freezer Pack no matter what time of the year or time of day that I make these because after rolling a few truffles, my hands warm up and starts melting them. In winter I might only need to use the Freezer Pack every 6 or so truffles.
4. Other coating suggestions: cocoa powder (this is the classic coating), icing (confectioners) sugar, caster sugar, crushed nuts, sprinkles or other decorating bits, crushed candy cane, chocolate shavings.
5. Flavouring suggestions: any liquor, orange, peppermint, coffee, coconut, almond essence.
6. ** UPDATE ** A fabulous reader - Avery (see comment thread below) - was kind enough to share that she substitute the butter with coconut oil and coconut milk for the cream and it turned out fabulous!! Hurrah! Thank you for sharing Avery!!