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Chocolate Fruit Truffles

Makes about 20 Dark Chocolate & Cherry Truffles, 16 Milk Chocolate Orange Truffles, and 18 White Chocolate Blueberry Truffles.

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ingredients

Dark Chocolate & Cherry Truffles

½
cup whipping cream
8
ounce dark chocolate (less than 70%), chopped
1
tbsp corn syrup
1
tsp butter, at room temperature
¼
cup finely chopped dried cherries
1
cup cocoa nibs (see Cook's Note)

Milk Chocolate Orange Truffles

cup whipping cream
8
ounce couverture milk chocolate, chopped
1
tbsp corn syrup
1
tbsp butter, at room temperature
Zest of 1 orange
1
cup crushed feuilletine wafer cookies, or cornflake cereal crumbs

White Chocolate Blueberry Truffles

¼
cup whipping cream
8
ounce white chocolate, chopped
1
tbsp white corn syrup
1 ½
tbsp virgin coconut oil
3
tbsp dried blueberries
1
cup sweetened flaked coconut
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directions

Notes

Cocoa nibs are part of the husk of the cocoa bean and add a nice crunch and look to the truffles.

Step 1

Bring the cream up to a full simmer while you have the chopped chocolate and corn syrup ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the butter and then the dried cherries. Set this aside to cool completely to room temperature – this can take up to 90 minutes.

Step 2

Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the cocoa nibs.

Step 3

The truffles should be stored refrigerated, but always bring them to room temperature for serving.

Step 4

Bring the cream up to a full simmer while you have the chopped chocolate and corn syrup ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the butter and then the orange zest. Set this aside to cool completely to room temperature – this can take up to 90 minutes.

Step 5

Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the cookie or cornflake crumbs.

Step 6

The truffles should be stored refrigerated, but always bring them to room temperature for serving.

Step 7

Bring the cream up to a full simmer while you have the chopped chocolate, corn syrup and coconut oil together ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the dried blueberries. Set this aside to cool completely to room temperature – this can take up to 90 minutes.

Step 8

Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the coconut.

Step 9

The truffles should be stored refrigerated, but always bring them to room temperature for serving.

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