Easy Homemade Flavored Truffle Recipes

Truffles can be rolled in coconut, cocoa powder, nuts, or confectioner's sugar.
Truffles can be rolled in coconut, cocoa powder, nuts, or confectioner's sugar.

These recipes for rich homemade truffles are simple and easy to follow. Preparing the flavored centers one day in advance and refrigerating overnight limits the actual cooking the day of consumption, making these the perfect recipes for busy holidays or romantic dinners, such as Valentine's Day. Choose your own flavors for filling, or separate chocolate into four batches and flavor each differently. Recipe makes about 4 dozen truffles total.

Possible combinations include:

  • Orange marmalade and Grand Marnier
  • Orange marmalade and Cointreau
  • Raspberry preserves and Framboise
  • Raspberry preserves and Chambord
  • Strawberry preserves and brandy
  • Apricot preserves and dark rum
  • Apricot preserves and Amaretto
  • Cherry preserves and Kirshwasser
  • Instant coffee and Kahlua
  • Instant coffee and Bailey's Irish Cream
  • Ground almonds and Amaretto
  • Ground hazelnuts and Frangelico
  • Mint chips and Creme de Menthe

Day 1 or Morning

Ingredients

  • 1 pound bittersweet chocolate
  • 4 Tbsp butter
  • ½ cup low-sugar preserves, strained (eg raspberry, orange marmalade)
  • OR 1/4 cup finely ground nuts or instant coffee (eg almonds, hazelnuts)
  • OR ½ cup flavored baking chips (eg peanut butter, mint)
  • 1/4 cup liquor or liqueur

Instructions

In a double boiler or in a heat-safe bowl over a medium saucepan of hot water, melt butter. Add chocolate in pieces, stirring constantly, until melted and smooth. If using flavored baking chips, add and continue stirring until completely melted and combined. Otherwise, remove from heat and whisk together with strained preserves or nuts and liqueur. Cover with plastic wrap and refrigerate overnight or at least 4 hours until chilled and firm.

Day 2 or Afternoon

Ingredients

  • prepared center mixture
  • 12 oz bittersweet chocolate
  • OR 1 ½ cups finely chopped nuts
  • OR ½ cup cocoa powder or powdered sugar

Instructions

Line one or two baking sheets with aluminum foil. With melon baller, scoop prepared center mixture and roll between palms to shape a smooth ball. (If you find the chocolate too hard to work with, let sit at room temperature until soft enough to scoop.) Roll balls in cocoa powder or nuts, if that is your desired coating, and refrigerate on cookie sheets until 10 minutes before serving. If you prefer a chocolate shell, scoop and shape balls, then return to refrigerator for about 10 minutes on baking sheets. Meanwhile, heat 12 oz bittersweet chocolate in double boiler or in heat-safe bowl over medium saucepan of hot water. Stir constantly until completely melted and smooth, and an instant-read thermometer reads 115 to 120 degrees Fahrenheit when inserted. Remove from heat and continue stirring until chocolate cools to about 90 degrees Fahrenheit. Coat truffle centers in melted chocolate by placing center on a fork and dipping in melted chocolate. Refrigerate until hard and easily separated from foil, about half an hour, then roll in cocoa if desired. Store in airtight containers.

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Comments 17 comments

Maddie Ruud profile image

Maddie Ruud 4 years ago from Oakland, CA Author

Hi Stacey,

Straining your preserves (by pushing them through a strainer or cheesecloth) is not necessary unless they have seeds or large chunks of fruit. Or, if you don't mind those things.

And yes, the truffles should be stored in the fridge if they don't all get eaten within the first day or two.


Stacey 4 years ago

This may be an odd question, but I have never made truffles before and would like to try. How do you "strain" preserves. The preserves i have are pretty thick? Also, Do they need to be stored in refrigerator or just at room temp?


Maddie Ruud profile image

Maddie Ruud 4 years ago from Oakland, CA Author

Panda: Definitely. I make dark chocolate truffles regularly.


Panda 4 years ago

Is it possible to make these with a chocolate other than bittersweet chocolate? Like a milk or dark?


Hendrika profile image

Hendrika 5 years ago from Pretoria, South Africa

I have been making truffles for quite a while, but I have always used cream and only a little butter, I will have to try these they sound delicious.


frogyfish profile image

frogyfish 6 years ago from Central United States of America

Your truffle base and all the flavor combinations sound delicious! I did candy 'dipping' last year and got enough of it, but am bookmarking your page in case I get the bug again! Thanks for sharing recipe!


Betty Reid profile image

Betty Reid 6 years ago from Texas

I love these! I can never get the chocolate shell to work, so I put finely ground coffe beans on the outside. You have a great variety of flavor combinations too. I've only tried a few.


The Secret Chocolatier 7 years ago

Chocolate truffles are a fantastic way to showcase chocolate. It is good to note if you use perishables you're truffle will be more perishable. Another tip we learned a long time ago is if while rolling the truffles in your hands you feel too much heat transfer, wash you hands in some cold water before working with the chocolate. The way we make them they are so soft already we have to be quick in our handling or it begins to breakdown.


Homemade Chocolate 8 years ago

These homemade chocolate truffles look really good. Excellent recipes, I'm going to try them.


coolbreeze profile image

coolbreeze 8 years ago from Hawaii

Out of all the candies Truffels are my favorite.


jaymz profile image

jaymz 8 years ago from USA

Yum. a nice rasberry chocolate truffle sounds good.


Tiddledeewinks 8 years ago

Look yummy!!!


JerseyGirl profile image

JerseyGirl 8 years ago from Jersey Shore

YUM, I think that I will try some of these tomorrow. They sound heavenly! Thanks for sharing with us.


MrMarmalade profile image

MrMarmalade 8 years ago from Sydney

If we are in the ordering business a dozen

a day for a whole month, sounds heavenly


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada

Maddie my order 1/2 doz of the aprricot and dark rum , 1/2 doz of ...on second thought make that a dozen.....................of each

yum regards Zsuzsy


Maddie Ruud profile image

Maddie Ruud 8 years ago from Oakland, CA Author

tbartle:

If you prefer a non-alcoholic, milder center, substitute evaporated milk or heavy cream for the liqueur.

Thanks for reading,

Maddie


tbartle profile image

tbartle 8 years ago from Missoula, Montana

Maddie, do you have any non-alcoholic filling suggestions? Or is it weird to have a truffle without alcohol?

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