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Basic Truffles
SUBMITTED BY:
Gina Mork
PHOTO BY:
LittoBubbo
"This is a basic truffle filling to which you can add your own flavorings or extracts. You may use this to fill the chocolate shells you make using candy molds or roll into balls then into powdered sugar, cocoa, sprinkles or other toppings"
RECIPE RATING:
Read Reviews
(38)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
10 Min
READY IN
20 Min
Original recipe yield 35 truffles
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
12 ounces bittersweet chocolate, chopped
1/3 cup heavy cream
1 teaspoon vanilla extract
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DIRECTIONS
In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.
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REVIEWS
Reviewed on Aug. 7, 2003 by VICTORIAP
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VICTORIAP
Aug. 7, 2003
I made this recipe up to take to work with me for the office Christmas Party. The first batch I made I added some orange flavoring to it and it turned out well. However, I wanted Irish Cream Truffles when I made it the second time around. I didn't want to go out and purchase a $13 bottle of Irish Cream liqueur (we don't drink) so I decided to substitute those new flavored creamers for the heavy cream. You wouldn't believe it, but it worked out so wonderfully!!! These are easy to make and it's a wonderful basic recipe!
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34 users found this review helpful
I made this recipe up to take to work with me for the office Christmas Party. The first batch...
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Reviewed on Jul. 17, 2005 by
Sarah Zeigler
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Sarah Zeigler
Jul. 17, 2005
This is a great basic recipe. Anyone that complains about the taste of the chocolate is overlooking one HUGE point: If you start out with cheap chocolate you will get a truffle that tastes like cheap chocolate, or just doesn't work. A higher quality chocolate will yield a better truffle. Also, the less actual chocolate in the chips the more problems you will have getting them to the right consistancy. One more point-If you don't care for bitter sweet chocolate, don't use it. That's why there are so many varieties in the baking section. I recommend Guittard, in my mind the best you can buy before Godiva. Ghriradelli is good as well, but the Guittard has a richer, more European taste (since it is). They cost a bit more, but you won't believe what you'd get! Much cheaper than Godiva! PS- I apologize for any spelling errors.
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12 users found this review helpful
This is a great basic recipe. Anyone that complains about the taste of the chocolate is...
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Reviewed on Dec. 1, 2006 by
MedMimi
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MedMimi
Dec. 1, 2006
I used 3/4 c. cream as dictated by the traditional truffle recipe. Instead of the vanilla, I used 3 Tablespoons (yes big T!) of Kahlua. Oh my gosh--so good! If you have trouble rolling, definitely leave in the refrigerator for another hour or so. It will make it much much easier. Once you coat with cocoa powder, let it sit for a few minutes. Then re-roll (the topping makes it less sticky) in order to make a good shape.
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10 users found this review helpful
I used 3/4 c. cream as dictated by the traditional truffle recipe. Instead of the vanilla, I...
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Reviewed on Dec. 19, 2002 by HOLLY MARTIN
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HOLLY MARTIN
Dec. 19, 2002
I really liked this recipe. I made it for my husband for Valentine's Day. My family liked it as well. I was able to make it up ahead of time and let it set up while I did other things. The only thing I would say is that, depending on the fridge, it may have to set up a little longer than 2 hours. I would definately make this again.
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8 users found this review helpful
I really liked this recipe. I made it for my husband for Valentine's Day. My family liked it...
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Reviewed on Jan. 31, 2003 by SUSAN ELLIOTT
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SUSAN ELLIOTT
Jan. 31, 2003
This is an excellent recipe that makes a quick and elegant dessert. I dipped my truffles in melted white chocolate, and rolled some in chopped nuts. I took them to a party and people loved them! These also freeze well for a great dessert to keep on hand.
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7 users found this review helpful
This is an excellent recipe that makes a quick and elegant dessert. I dipped my truffles in...
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Reviewed on Jan. 25, 2008 by allrecipesrocks
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allrecipesrocks
Jan. 25, 2008
Excellent, but extraordinarily time-consuming. I created a batch using the recommended amount of whipping cream and it turned out really well. I also tried using the amount suggested by another reviewer (quite a bit more) and the batch did not turn out. I froze the chocolate/whipping cream mixture and it still melted easily when dipped in chocolate. I couldn't even coat it with chocolate. I would stick to the original recipe next time.
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6 users found this review helpful
Excellent, but extraordinarily time-consuming. I created a batch using the recommended amount...
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Reviewed on Jan. 3, 2006 by LITTLEGREYKITTEN
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LITTLEGREYKITTEN
Jan. 3, 2006
This was my method: I used 1 & 1/4 cup or so Ghirardelli semi-sweet chips, 2/3 cup heavy cream, 2 tbsp unsalted butter, and the vanilla. I made several flavors but quite a few people concurred that the vanilla/peppermint was the best. I rolled them in powdered sugar, rather than attempting to coat them with a shell (impossible for me!) Freezing the blobby little melon-baller scoopings for a half hour and rolling with my hands after that was the only way they came anywhere close to attractive. I gave them to tons of family this Christmas and everyone loved them. (My brother in law especially, he must have asked at least 4 times if I was absolutely sure they were all gone- I think he searched my fridge for good measure just in case I was holding out!)
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5 users found this review helpful
This was my method: I used 1 & 1/4 cup or so Ghirardelli semi-sweet chips, 2/3 cup heavy...
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Reviewed on Dec. 22, 2002 by Mrs D
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Mrs D
Dec. 22, 2002
These truffles were too bitter. Truffles using semi-sweet chocolate are better.
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5 users found this review helpful
These truffles were too bitter. Truffles using semi-sweet chocolate are better.
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Reviewed on Dec. 14, 2003 by
SAKURAGIRL1
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SAKURAGIRL1
Dec. 14, 2003
I used Ghirardelli's double chocolate chips for a smoother taste for my friends that do not like straight bittersweet. topped with white chocolate and cocoa powder.
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4 users found this review helpful
I used Ghirardelli's double chocolate chips for a smoother taste for my friends that do not...
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Reviewed on Feb. 3, 2003 by LRP77
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LRP77
Feb. 3, 2003
Good truffle recipe. I flavored mine with orange extract and a little vanilla too. Mine did not set up as quickly as 1.5 hours, so I let the mixture sit overnight. I formed the truffles, chilled for 1 hour and then dipped in melted chocolate.
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4 users found this review helpful
Good truffle recipe. I flavored mine with orange extract and a little vanilla too. Mine did...
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