Merry Christmas (or Happy Holidays) to all! And to all a good–and chocolately night! Let’s end my truffle mini-series with a wrap-up, so you (and I) can find all these delicious yummies next year~! I’ve included the recipe card for molded candy shop truffles at the bottom for easy access, and am including links to all the truffles I’ve shared this year! Plus affiliate links to the candies and molds I use in case you’re interested in those!
- matcha white chocolate truffles
- shape: flowers (affiliate link), topped with green white chocolate
- filling: green tea ganache, recipe found at the link above
- orange truffles
- shape: this year I freehand dipped, but next year I think roses (affiliate link)+ candied orange peel in the center
- filling: orange ganache, recipe found at the link above.
- raspberry chambord truffles
- shape: balls, cocoa dusted
- filling: these truffles are all raspberry chambord ganache. A little firmer than some of the others, so they can stand alone. Recipe found at the link above.
- dulche de leche cups
- caramel truffles
- shape: presents (affiliate link)
- filling: homemade caramels or kraft caramels
Other truffle recipes from 2016:
- cake batter truffles
- shape: freehand dipped
- filling: cake batter dough, recipe found at the link above.
For those of you who are interested in learning more about coating truffles, here are some tips for you!
- I use dipping/coating chocolate that is already tempered. Specifically this Bada Boom Bada Bing dipping chocolate from chocoley.com. If you don’t want to invest in dipping chocolate, you can use baking chocolate or chocolate chips and add some vegetable shortening, but you may get more varied results. You can also use coconut oil instead of shortening, but coconut oil will add a coconut flavor.
- Heat the coating chocolate in the microwave in minimal increments. 20-30 seconds is ideal depending on the amount of chocolate you’re heating, and stir every time. When about 2/3 melted, stop microwaving and mix, allowing the residual heat to melt any remaining lumps. It takes a little while, but I promise it’s worth it when it keeps your chocolates from turning white.
- Do everything at room temperature. Coat truffle molds, allow to harden at room temperature. Add filling and top with more chocolate, allow to come to room temperature. This helps to avoid cracks and blooming (turning white).
Look out for more truffles next year, possibly:
- peanut butter
- red wine
- bailey’s (because obviously you need the tipsy)
- cream centers
Leave a comment if there’s any kind of truffles you’re dying for a recipe of!093 - CandyShopTruffles