Chocolate truffles are easy to make at home, so they are a fantastic edible gift for any holiday, but especially Christmas! This post was originally posted on December 8th, 2011, making it one of my earliest recipes!
If I were a scent, I would probably be almond extract. Just a dab behind each ear, or on a fresh face…not too much, just enough. And when you’d turn your head, you might catch just a whiff of me, tickling your nose. (this post contains affiliate links at no addition cost to you.)
I am a hopeless, helpless fool for almond flavored anything. One of the quick and easy holiday gifts I make are chocolate truffles. They’re a snap to make and you can add whatever flavorings you like to them. Package them in some shiny candy cups, in a cute little box, and you’ve got a sweet treat for the neighbors or co-workers. Not a fan of almond? Grand Marnier or cognac are delicious too! Roll them in cocoa or chopped nuts.
What is ganache?
Ganache is just chocolate and cream. The cream is heated just to boiling, then chopped chocolate is mixed in. If you chose, you can add any flavor of liqueur at this point. The ganache is then chilled for a few hours or overnight if you’ll be using it for truffles. Ganache is the base for these truffles, but can also be used as a filling for cookies or poured over cakes.
How do you make truffles?
For these truffles, I like to make a few flavors and then top each with chopped nuts or a dusting of cocoa powder. Once the chocolate ganache is chilled, make an assembly line of sorts. I usually work with just one flavor at a time so the liqueurs and nuts don’t mix with one another. Form the ganache into bite-sized balls and then roll them in nuts or cocoa. I like to chill them once again if the kitchen is warm. After they’re chilled you can place them in candy cups.
Why are they called “truffles”?
The cocoa dusted chocolate truffles are meant to resemble real truffles, which is how they got their name.
Some of the items used in this post are available here for your convenience, at no additional cost to you. Thank you!
Basic Chocolate Ganache
- 1 1/4 cups heavy cream
- 4 tablespoons unsweetened butter
- 1 pound dark chocolate or bittersweet, chopped
- 1/4 cup liqueur Amaretto, Grand Marnier, Cognac or brandy
- 1/4 cup cocoa powder
- Heat cream and butter just to boiling.
- Remove from heat and add chopped chocolate.
- Stir until all the chocolate is melted and mixture is smooth.
- Add liqueur and stir.
- Refrigerate until cold and firm, a couple of hours or over-night.
- Using a teaspoon measure out and roll into balls. Roll in cocoa or nuts.
- Refrigerate until ready to package or serve.
- Amaretto with chopped toasted almonds
- Frangelico with chopped toasted hazelnuts
- Grand Marnier with cocoa powder
- Brandy with chopped walnuts