Homemade Chocolate Truffles (4 Easy Recipes)

These Homemade Chocolate Truffles are simple to make, you need Just a few ingredients and good-quality chocolate that will give you the perfect bite-sized chocolate dessert for the holidays or a delicious edible Christmas gift for family and friends. Be sure to watch the following video tutorial first:

Recipe 1:

Classic Homemade Chocolate Truffles made with a chocolate ganache center coated in cocoa powder, chopped toasted pistachio, freeze-dried raspberry powder, and powdered sugar but you can vary flavorings and coatings to make several different varieties.

How to do it:
Chop the chocolate. Heat cream and butter to about 75 ° C.
Remove the pan from the heat. Add the chocolate and stir until it melts completely.
Let the batter set in the refrigerator for at least 4 hours. To make truffles, use two teaspoons; scoop out the mixture than shape the truffle into round balls with your hands. Wear gloves. Roll the truffle in cocoa, chopped roasted nuts (we used pistachio) freeze-dried raspberry powder or decorative sprinkles and store in the fridge.

Recipe 2:

Basic Homemade Chocolate Truffles whit Liqueur (Cognac or Rum) decorated with white chocolate.

How to do it:
Finely chop the dark chocolate. Heat cream and butter to about 75 ° C.
Remove the pan from the heat. Add the chocolate and stir until it melts completely then add the liqueur. This ganache needs to set just a tad to become thick, (about 10-15 minutes in the fridge) but not thick enough where it will be impossible to pipe out. Transfer the ganache into chocolate molds with a piping bag and set in the refrigerator for at least 3-4 hours. Gently pop out the truffles from the silicon molds into a plate and decorate with melted white chocolate (You can use the microwave) and refrigerate again until the white chocolate set.

Recipe 3:

White chocolate, Lime and grated coconut truffles.

How to do it:
Remove the zest from the lime and set aside then finely chop the white chocolate.
Heat cream than add the zest from the lime.
Remove the pan from the heat. Add the chocolate and stir until it melts completely then add the 105 g of coconut.
Let the batter set in the refrigerator for at least 3 hours. To make the truffles, use two teaspoons; scoop out the mixture than shape the truffle into round balls with your hands. Wear gloves. Roll the truffle in the grated coconut.

Recipe 4:

Milk chocolate, roasted caramelized Pecan nuts truffles coated with temper dark chocolate.

How to do it:
Preheat the oven to 175°C 350° F.
Line baking sheet with parchment paper. Put whole pecan nuts and bake for 4 – 5 minutes, until fragrant.
Leave them aside, to cool and then chop them but save a few intact.
Melt the sugar in a pan over lower heat until golden brown then add the chopped pecans and mix until well combined.
Remove the pan from the heat and transfer the mix in a parchment paper. Try to flatten the mix with the help of a sheet of baking paper on top and then let it cool.

Chop the sugar and pecan mix and set aside.

Chop the milk chocolate. Heat cream and butter than remove the pan from the heat.
Add the chocolate and stir until it melts completely then after 10 minutes add the chopped caramelized pecan. Transfer to a bowl and set in the refrigerator for at least 3-4 hours.

Temper the dark chocolate.

Take the balls and coat them in the melted chocolate, using a fork or two. Now take out the truffles with a fork and wait for a couple of seconds for the extra chocolate to drain.
Then transfer and place them on the parchment paper or wire rack then quickly decorate them with a whole pecan on top.