Dreamy Chocolate Truffles

I'll bet you will surprised when you find out how easy it is to make these luscious and dreamy truffles. Like the gourmet black mushrooms that gave these candies their name, homemade truffles are a little lumpy and rustic-looking on the outside, but full of heavenly flavor.

I have about 20 variations that I learned from my grandmother, Therese Tarr, who once owned a wedding cake business and a candy store in Waukegan, IL. She sent us boxes of assorted candies every Christmas.

I learned most everything I know about sweets from working in her store, and then later visiting her in Minnesota so she could pass down her tips to my daughters. I like to think that maybe she's looking over my shoulder when I use her candy molds and recipes. I hope you love these as much as we do.

P.S. When you roll out these truffles by hand, expect to get messy. And roll them small, because they are unbelieveably decadent and rich!

Ingredients

16 oz semisweet chocolate morsels
3/4 cup heavy cream, or evaporated milk
1 tbsp vanilla

 Directions

Heat the cream until just boiling (bubbles around rim of saucepan). Remove from heat. Slowly pour the chocolate morsels into the cream, stirring constantly, until creamy and somewhat like the consistency of whipping cream. If adding other ingredients, stir them into the chocolate.


My daughter Jessie stirs so fast her spoon is a blur.

Refrigerate the bowl for one hour, or until firm enough to form balls with your hands. Remove from fridge and scoop out 1/2 tsp at a time if you're dipping them in chocolate or rolling them in a thick topping; otherwise, roll them 1 tsp at a time. With your hands, form them into balls and place them on a cookie sheet in the refrigerator. If you are not dipping the truffles into chocolate, roll them in nuts, cocoa powder, dry coffee creamer, or top with colored sugar, flakes of sea salt, or other sprinkles.

If you plan to dip the truffles in chocolate, cool the balls in the fridge for at least 30 minutes, or until hard. Melt white, milk, or dark chocolate, or almond bark, in a double boiler. Using a spoon or candy dipper, dip each ball quickly into the chocolate, and then allow the expcess to drip off before returning it to the sheet. Decorate each ball right after you have dipped it, so that the topping sticks to the truffle. Refrigerate 30 minutes before serving or packaging.

Variations

Raspberry/Chocolate Truffles

8 oz semisweet chocolate morsels
8 oz white chocolate morsels
3/4 cup heavy cream, or evaporated milk
1 tbsp vanilla
1/2 tsp raspberry flavoring
Red food coloring (optional)

Follow directions as above, adding sufficient food coloring to make the truffles dark red. Dip in dark chocolate and decorate the top of the truffle with a red swirl of chocolate piping.

Cappucino Truffles

8 oz semisweet chocolate morsels
8 oz milk chocolate morsels
1/2 cup instant coffee crystals
3/4 cup heavy cream, or evaporated milk
1 tbsp vanilla

Follow directions as above. Dip in milk chocolate and sprinkle with powdered cocoa.

Cherry Walnut Truffles

1/2 cup maraschino cherries, drained
1/2 cup walnuts
8 oz semisweet chocolate morsels
8 oz milk chocolate morsels
3/4 cup heavy cream, or evaporated milk
1 tbsp vanilla

Roll cherries on absorbent paper towels to completely dry them. Finely chop the cherries and walnuts together. Follow directions as above, adding the cherries and walnuts towards the end. Dip in dark or white chocolate and sprinkle with finely chopped walnuts.

Chocolate Mint Truffles

8 oz semisweet chocolate morsels
8 oz white chocolate morsels
3/4 cup heavy cream, or evaporated milk
1/8 tsp peppermint flavoring

Follow directions as above. Dip in dark chocolate and decorate the top of the truffle with a green swirl of chocolate piping, or green sugar sprinkles.

Almond Joy Truffles

16 oz white chocolate morsels
3/4 cup heavy cream, or evaporated milk

1/4 tsp almond flavoring

1/3 cup chopped almonds
1/4 cup shredded coconut

Follow directions as above. Stir in the coconut and almonds before the mixture becomes too stiff. Dip in dark chocolate or roll in cocoa powder, and decorate the top of the truffle with a sprinkle of coconut.

Grand Marnier Truffles

8 oz semisweet chocolate morsels

8 oz milk chocolate morsels

1/4 cup Grand Marnier

2/3 cup heavy cream, or evaporated milk

4 drops orange flavoring

Follow directions as above. Dip in dark chocolate and sprinkle with powdered cocoa or decorate the top of the truffle with a swirl of white chocolate piping.