Our chocolate truffles couldn’t be more delicious or easy to make! They have a soft, melt-in-your-mouth texture and are very customisable. In this recipe, we show to make vanilla, chocolate, raspberry and pistachio truffles. And even better, the truffle mixture can be rolled into balls, piped into moulds, or cut into many shapes such as rectangles, squares, or triangles. We love gifting these confections as party favours and holiday treats.
Homemade truffles are a sweet gifts for Mother’s and Father’s Day, teacher appreciation presents and cute wedding favours. Check out the video tutorial for the step-by-step instructions.
More from the Spring at Sizergh collection
Enjoy more spring-inspired craft project, recipes and printables from The Spring at Sizergh collection. Click the links below for and shop the collection.
- Introducing: Spring at Sizergh
- Printable Tab Favour Box
- No matter how long the winter, spring is sure to follow (Printable Quote)
- Spring at Sizergh Wedding Invitation Suite
- DIY Monogram Letters
- Spring Wedding Boquet
- Bath Bomb Favours
Vanilla Chocolate Truffles
Yields: 25 – 30 truffles
Prep time: 30 min
Chilling time: a few hours or overnight
Materials
- 200 g white chocolate
- 100 g ground almonds
- 60 ml cream or coconut milk
- 25 g unsalted butter
- vanilla bean paste
- ground almonds for rolling the truffles
Tools
- kitchen scales or measuring cups and spoons
- double boiler or a heatproof bowl and sauce pan
- oven mitts or kitchen towel
- large spoon
- small spoon
- rubber spatula
- large mixing bowl
- whisk
Instructions
1) Melt the chocolate and butter
Add the white chocolate and butter into a heatproof bowl set over a pan of simmering water. Bring the water to a mild simmer and constantly stir until the chocolate and butter are melted. The water shouldn’t touch the bottom of the bowl and make sure the chocolate doesn’t come in contact with water, or it might seise and become unusable.
2) Make truffle mixture
To make vanilla truffles, add the ground almonds, cream, and vanilla bean extract. Stir well to combine. Chill the mixture for several hours or overnight.
3) Roll the truffles
Once set, roll 1 tablespoon of truffle mixture between the palms of your hands into a ball and then roll in ground almonds until evenly coated.
Pistachio Chocolate Truffles
Yields: 25 – 30 truffles
Prep time: 30 min
Chilling time: a few hours or overnight
Materials
- 200 g white chocolate
- 100 g ground unsalted pistachios
- 60 ml cream or coconut milk
- 25 g unsalted butter
- melted white chocolate
- whole, peeled pistachios for decorating
Tools
- kitchen scales or measuring cups and spoons
- double boiler or a heatproof bowl and sauce pan
- oven mitts or kitchen towel
- large spoon
- small spoon
- rubber spatula
- large mixing bowl
- whisk
- 20 cm x 20 cm (8 in x 8 in) cake tin (pan)
- clingfilm (Saran/plastic wrap)
- cutting board
- kitchen knife
- disposable piping (pastry) bag
- small round piping tip (nozzle)
Instructions
1) Make the truffle mix
To make pistachio truffles, prepare the chocolate-butter mixture as shown in vanilla truffle recipe. Then add the ground pistachios and cream and mix to combine.
2) Chill and cut the truffles
Transfer the mixture into a lined cake tin and chill in the freezer. Cut into small squares and decorate with strips of melted white chocolate and a pistachio.
Tip: To cut the frozen truffles easier, dip the knife into hot water and wipe off the excess water.
Raspberry Chocolate Truffles
Yields: 25 – 30 truffles
Prep time: 30 min
Chilling time: a few hours or overnight
Materials
- 200 g white chocolate
- 80 g ground almonds
- 20 g ground freeze-dried raspberries, finely ground
- 50 ml cream or coconut milk
- 25 g unsalted butter
- 1/2 – 1 tsp raspberry flavour oil (We used LorAnn Naturals Raspberry Flavor)
Tools
- kitchen scales or measuring cups and spoons
- double boiler or a heatproof bowl and sauce pan
- oven mitts or kitchen towel
- large spoon
- small spoon
- rubber spatula
- large mixing bowl
- whisk
- disposable piping (pastry) bag
- large round piping tip (nozzle)
- silicone rose mould
Instructions
1) Make the truffle mix
For raspberry truffles, melt the chocolate and butter as described in the vanilla truffle. Then incorporate the ground almonds, freeze-dried raspberries, raspberry flavour, and cream or Bailey’s.
2) Pipe the truffles
Transfer the mixture into a pastry bag fitted with a round piping tip and pipe into the cavities of a silicone rose mould. Place in the freezer for a couple of hours, then gently release the truffles from the mould.
Semisweet Chocolate Truffles
Yields: 25 – 30 truffles
Prep time: 30 min
Chilling time: a few hours or overnight
Materials
- 100 g white chocolate
- 100 g milk chocolate
- 100 g ground almonds
- 60 ml Irish Cream, cream or coconut milk
- 25 g unsalted butter
- cocoa for dusting the truffles (Use sweetened or unsweetened according to your taste.)
Tools
- kitchen scales or measuring cups and spoons
- double boiler or a heatproof bowl and sauce pan
- oven mitts or kitchen towel
- large spoon
- small spoon
- rubber spatula
- large mixing bowl
- whisk
- 20 cm x 20 cm (8 in x 8 in) cake tin (pan)
- clingfilm (Saran/plastic wrap)
- cutting board
- kitchen knife
Instructions
1) Make the truffle mix
For chocolate truffles, melt butter, white chocolate and milk or semi-sweet chocolate. Add almonds and Irish cream and pour the mixture into a cake tin lined with clingfilm.
2) Chill and cut the truffles
Put in the freezer for several hours or overnight to firm up. Remove the chocolate mixture from the tin, peel off the clingfilm and cut into bite-sized rectangles. Dip each truffle in cocoa.
Tip: To cut the frozen truffles easier, dip the knife into hot water and wipe off the excess water.
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Country Hill Cottage
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