With Mother’s Day coming up, I thought this would be a great time to share my chocolate truffle recipe! Everyone who has tried these truffles loves them, and I usually make a double batch in order to have some left for me to eat. They are very easy to make, but you do need a scale for this recipe (unless you only make one or two varieties) and you also need to read through the entire recipe before you get started.
I like to make assorted flavors, but you can make just one variety or a couple of kinds if you prefer. You will also need to temper chocolate to dip the truffles in, so carefully read the instructions for that recipe as well. Here are the ingredients you will need to make assorted truffles:
Start by getting all of your ingredients ready. This includes chopping and toasting the nuts and toasting the coconut if you are doing so. If you want to decorate the tops of your truffles as shown in the photos, reserve an extra teaspoon of instant coffee granules and an extra tablespoon of each of the nuts and the coconut. Have five bowls ready for the truffle filling. (The sixth variety is plain, so you don’t need a separate bowl for that one.)
- One bowl with the instant coffee
- One bowl with the peppermint extract
- One bowl with the chopped almonds
- One bowl with the chopped pecans
- One bowl with the coconut
Add 6 oz (1 c) of the mini chips and the whole bag of dark chocolate morsels to a medium-sized glass bowl, and mix them together:
Whisk the sugar, salt, and 0.6 g (3/8 tsp) of instant coffee together in a small bowl, then add it to the coconut milk and whisk to combine:
Have the chocolate, vanilla, a whisk, and a spatula ready for the next step:
Heat the coconut milk mixture to boiling, whisk it to be sure the sugar is dissolved, then pour it over the chocolate:
Let stand for two minutes, then whisk together to blend in the melted chocolate:
Add the vanilla, then whisk until smooth and glossy:
Add 130 g of the chocolate truffle mixture to each of the bowls with the peppermint extract and coffee granules, then whisk to mix each one:
Add 85 g of the truffle mixture to each of the three bowls with nuts and coconut, then stir each one.
What is left in the first bowl will be kept plain. Scrape down each bowl (use a separate spatula for the mint and coffee ones), cover each bowl with plastic wrap, and chill for at least 30 minutes, until the truffle mixture is thick enough to scoop.
Once the truffle filling is firm, use a scoop to shape each kind. Place the truffles on either waxed paper or parchment paper. Start with the plain ones, then scoop the nut and coconut versions, and then the coffee version. Stop to wash and dry your scoop before finishing up by scooping the peppermint ones.
You will get eight of each variety if you use a #60 scoop. Once all the truffles are scooped, slide the paper onto a cookie sheet and chill for another 20 minutes.
Add the 10 oz bag of Enjoy Life Chocolate Chunks and the shortening to a glass bowl. Have 2 oz (1/3 c) of mini chips in another bowl ready to go, and then follow the directions for tempering chocolate in my post on How to Temper Chocolate. One recipe of tempered chocolate is only enough to dip 30 to 32 truffles, or about five of each variety. You can either make another batch of tempered chocolate, or you can roll the remaining truffles in cocoa powder, coconut, or chopped nuts. If you make a second batch of tempered chocolate, you won’t need all of it and can use the extra to make chocolate bark. If you choose not to dip all of the truffles, keep the ones you roll in cocoa or nuts in the fridge. (They may spread out at room temperature without the hard chocolate shell to hold the centers in place.)
Line a cookie sheet with either waxed paper or parchment paper. Use a fork to lower each truffle into the tempered chocolate, then roll it over, lift it out, and scrape the excess chocolate off on the side of the bowl:
Gently push the truffle off the end of the fork:
Add a bit of chopped nuts, coconut, or instant coffee to mark the respective flavors if you wish. You need to do this right away while the chocolate is still melted, or the toppings won’t stick. I left the plain ones plain and added a chocolate swirl with melted chocolate to the mint ones:
Wait until the chocolate coating has completely hardened before putting the truffles into mini paper cupcake liners:
You can also box them up if you are giving the truffles as a gift:
The truffles will last for at least a week at room temperature, and longer if kept in the fridge. You can also freeze them, but mine are always gone too quickly for that!
Vegan Truffles
Delectable vegan chocolate truffles that are easy to make, but fancy enough to give as gifts!
Ingredients
- 9 oz bag Enjoy Life Dark Chocolate Morsels
- 10 oz bag Enjoy Life Mini Chocolate Chips
- 10 oz bag Enjoy Life Chocolate Chunks
- 37.5 g (3 TBS) Vegan Sugar
- 1.2 g (3/16 tsp) Salt
- 0.6 g (3/8 tsp) Instant Coffee Granules
- 240 g (1 c) Coconut Milk
- 12.5 g (2 1/2 tsp) Vanilla Extract
- 30 g (1/3 c) Sweetened Shredded Coconut
- 30 g (1/4 c) Chopped Almonds
- 30 g (1/4 c) Chopped Pecans
- 1.5 g (1 tsp) Instant Coffee Granules
- 0.6 g (1/8 tsp) Peppermint Extract
- 12 g (1 TBS) Organic Shortening
Instructions
-
Start by getting all of your ingredients ready. This includes chopping and toasting the nuts and toasting the coconut if you are doing so. If you want to decorate the tops of your truffles as shown in the photos, reserve an extra teaspoon of instant coffee granules and an extra tablespoon of each of the nuts and the coconut.
-
Have five bowls ready for the truffle filling. (The sixth variety is plain, so you don’t need a separate bowl for that one.)
One bowl with the instant coffee
One bowl with the peppermint extract
One bowl with the chopped almonds
One bowl with the chopped pecans
One bowl with the coconut
-
Add 6 oz (1 c) of the mini chips and the whole bag of dark chocolate morsels to a medium-sized glass bowl, and mix them together.
-
Whisk the sugar, salt, and 0.6 g (3/8 tsp) of instant coffee together in a small bowl, then add it to the coconut milk and whisk to combine. Have the chocolate, vanilla, a whisk, and a spatula ready for the next step.
-
Heat the coconut milk mixture to boiling, whisk it to be sure the sugar is dissolved, then pour it over the chocolate. Let stand for two minutes, then whisk together to blend in the melted chocolate. Add the vanilla, then whisk until smooth and glossy.
-
Add 130 g of the chocolate truffle mixture to each of the bowls with the peppermint extract and coffee granules, then whisk to mix each one. Add 85 g of the truffle mixture to each of the three bowls with nuts and coconut, then stir each one.
-
What is left in the first bowl will be kept plain. Scrape down each bowl (use a separate spatula for the mint and coffee ones), cover each bowl with plastic wrap, and chill for at least 30 minutes, until the truffle mixture is thick enough to scoop.
-
Once the truffle filling is firm, use a scoop to shape each kind. Place the truffles on a cookie sheet that is lined with either waxed paper or parchment paper. Start with the plain ones, then scoop the nut and coconut versions, and then the coffee version. Stop to wash and dry your scoop before finishing up by scooping the peppermint ones. You will get eight of each variety if you use a #60 scoop. Once all the truffles are scooped, chill them for another 20 minutes.
-
Add the 10 oz bag of Enjoy Life Chocolate Chunks and the shortening to a glass bowl. Have 2 oz (1/3 c) of mini chips in another bowl ready to go, and then follow the directions for tempering chocolate in my post on How to Temper Chocolate. One recipe of tempered chocolate is only enough to dip 30 to 32 truffles, or about five of each variety. You can either make another batch of tempered chocolate, or you can roll the remaining truffles in cocoa powder, coconut, or chopped nuts. If you make a second batch of tempered chocolate, you won’t need all of it and can use the extra to make chocolate bark. If you choose not to dip all of the truffles, keep the ones you roll in cocoa or nuts in the fridge. (They may spread out at room temperature without the hard chocolate shell to hold the centers in place.)
-
Use a fork to lower each truffle into the tempered chocolate, then roll it over, lift it out, and scrape the excess chocolate off on the side of the bowl. Gently push the truffle off the end of the fork onto waxed paper or parchment paper. Add a bit of chopped nuts, coconut, or instant coffee to mark the respective flavors if you wish. You need to do this right away while the chocolate is still melted, or the toppings won’t stick. I left the plain ones plain and added a chocolate swirl with melted chocolate to the mint ones. (For adding the chocolate swirl, you do wait until the chocolate shell has hardened before piping on the decoration.)
-
Wait until the chocolate coating has completely hardened before putting the truffles into mini paper cupcake liners. You can also box them up if you are giving the truffles as a gift. The truffles will last for at least a week at room temperature, and longer if kept in the fridge. You can also freeze them, but mine are always gone too quickly for that!
Recipe Notes
- To toast coconut, spread it out on a pan and bake at 300 degrees Fahrenheit for about 10 minutes until golden, stirring every few minutes. I prefer to use the coconut without toasting it in this recipe.
- To toast chopped nuts, spread them out on a pan and bake for five minutes at 350 degrees Fahrenheit.
- For all plain chocolate truffles, omit all of the add-ins (the nuts, coconut, 1.5 g of instant coffee, and the peppermint extract.)
- For all coconut truffles, increase the coconut to 250 g (2 3/4 c) and omit the other add-ins.
- For all pecan or almond truffles, increase the chopped pecans or almonds to 250 g (2 1/8 c) and omit the other add-ins.
- For all mocha truffles, increase the instant coffee granules from 1.5 g to 8.2 g (5.5 tsp) and omit the other add-ins.
- For all peppermint truffles, increase the peppermint extract from 0.6 g to 3.2 g (1/2 tsp) and omit the other add-ins.