chocolate truffles

I wanted to make some chocolate truffles for a long time, but now I had the chance and you can find here 10 easy recipes for the perfect chocolate box, great as a present or to enjoy yourself. No worries, they are all easily made without big practice. 

Important is to use good chocolate* as it really makes a difference for the taste and your life will be so much easier to temper the chocolate. For some of them I used chocolate shells*, which I did not make myself, but if you like you can do this as well on your own, with chocolate molds*. 

In general helpful for making chocolates is to have some basic tools like a chocolate dipping tool*, small squeezer bottles* with a small* and a very small tip*, a cooling rack* and a baking mat*. 

For the filling, heat the cream and pour over the chopped chocolate. Carefully heat the mixture on a bain-marie until the chocolate has melted completely and then stir in the whisky. Pour the slightly cooled mixture into the chocolate shells using a squeezer bottle* with a small tip* and allow to set. Afterwards the spheres can be closed with a dab of white chocolate. For the decoration I melted the white chocolate over a bain-marie and let it cool down to 33°C. When this temperature is reached, stir in the cocoa butter until it is completely melted. Of course you can temper chocolate in other ways, but this is the easiest for me. The chocolate spheres can now be dipped into the chocolate with a chocolate dipping tool* and then set on a baking mat*. Before the chocolate has completely set, I have decorated the chocolate truffles with dried flowers*.

For the filling, heat the cream, glucose syrup* and butter and pour over the chopped chocolate. Carefully heat the mixture on a bain-marie until the chocolate is completely melted and then stir in the Baileys. Pour the slightly cooled mixture into the chocolate shells using a squeezer bottle* with a small tip* and allow to set. Then the chocolate shells can be closed with a spot of white chocolate. For the decoration I melted the white chocolate on a bain-marie and let it cool down to 33°C. When this temperature is reached, stir in 2g cocoa butter until it is completely melted to temper the chocolate. The chocolate shells can now be dipped into the chocolate with a chocolate dipping tool* and rolled on a cooling rack* until they have a nice structure. They can then be set on a baking mat*. 

For the filling, heat the egg liqueur and pour over the chopped chocolate. Carefully heat the mixture on a bain-marie until the chocolate is completely melted and then allow the mixture to cool slightly. Stir in the butter, fill the mixture into the chocolate shells using a squeezer bottle* with a small tip* and allow to set. Then seal the shells with a dab of milk chocolate. For the decoration I melted the milk chocolate on a bain-marie and let it cool down to 33°C. When this temperature is reached, stir in the cocoa butter until it is completely melted to temper the chocolate.  The chocolate shells* can now be dipped into the chocolate with a chocolate dipping tool* and rolled on a cooling rack* until they have a nice structure. They can then be set on a baking mat*. 

For the filling, heat the cream with the instant coffee powder and pour it over the chopped chocolate. Carefully heat the mixture on a bain-marie until the chocolate is completely melted and then stir in the rum. Pour the slightly cooled mixture into the chocolate shells using a squeezer bottle* with a small tip* and allow to set. Afterwards the shells can be sealed with a spot of dark chocolate. For the decoration I melted the dark chocolate on a bain-marie  and let it cool down to 34°C. When this temperature is reached, stir in the cocoa butter until it is completely melted to temper the chocolate. The chocolate shells can now be dipped into the chocolate with a chocolate dipping tool* and then set on a baking mat*. After the chocolate has hardened completely, I have decorated the chocolates with gold leaf sheets*.

For the filling, heat the cream and the amaretto and pour over the chopped marzipan and the chopped chocolate. Carefully heat the mixture on a bain-marie until the chocolate is completely melted and then let the mixture cool slightly. Then pour the mixture into the chocolate shells using a squeezer bottle* with a small tip* and allow to set. Then seal the shells with a dab of milk chocolate. For the decoration I melted the milk chocolate on a bain-marie and let it cool down to 33°C. When this temperature is reached, stir in the cocoa butter until it is completely melted to temper the chocolate. The chocolate shells can now be dipped into the chocolate with a chocolate dipping tool* and then set on a baking mat*. Before the chocolate is completely solid, I decorated the chocolate truffles with almond pieces.

For the filling, warm the cream and pour over the chopped chocolate. Carefully heat the mixture on a bain-marie until the chocolate is completely melted and then stir in the kirsch. Pour the slightly cooled mixture into the chocolate shells using a squeezer bottle* with a small tip* and allow to set. Afterwards the shells can be sealed with a spot of dark chocolate. For the decoration I melted the dark chocolate on a bain-marie and let it cool down to 34°C. When this temperature is reached, stir in the cocoa butter until it is completely melted to temper the chocolate. The chocolate shells can now be dipped into the chocolate with a chocolate dipping tool* and then set on a baking mat*.  As a last step, I also tempered the white chocolate and drew fine lines on the chocolates with a squeezer bottle* with a very small tip*.

For the filling, heat the pistachio liqueur and pour over the chopped chocolate. Carefully heat the mixture on a bain-marie until the chocolate is completely melted. Pour the slightly cooled mixture into the chocolate shells using a squeezer bottle* with a small tip* and allow to set. Afterwards the shells can be closed with a dab of white chocolate. For the decoration I melted the white chocolate on a bain-marie and let it cool down to 33°C. When this temperature is reached, stir in the cocoa butter until it is completely melted to temper the chocolate. The chocolate shells can now be dipped into the chocolate with a chocolate dipping tool* and then set on a baking mat*. Before the chocolate is completely solid, I decorated the chocolate truffles with the chopped pistachios.

For the filling, heat the cream and glucose syrup*, stir in the apricot brandy and chopped dried raspberries and pour over the chopped chocolate. Carefully heat the mixture on a bain-marie until the chocolate is completely melted and then pour the slightly cooled mixture into the chocolate shells using a squeezer bottle* with a small tip* and allow to set. Then the shells can be sealed with a dab of milk chocolate. For the decoration I melted the milk chocolate on a bain-marie and let it cool down to 33°C. When this temperature is reached, stir in the cocoa butter until it is completely melted to temper the chocolate. The chocolate shells can now be dipped into the chocolate with a chocolate dipping tool* and then set on a baking mat*. Before the chocolate is completely solid, I decorated the chocolate truffles with the chopped dried raspberries*.

Heat the whipping cream and pour it over the chopped chocolate. When the chocolate is completely melted, stir in the rum. Let the mixture cool slightly and fold in the butter. Then form balls and let them cool down completely. For the decoration I melted the dark chocolate on a bain-marie and let it cool down to 34°C. When this temperature is reached, stir in the cocoa butter until it is completely melted to temper the chocolate. The balls can now be dipped into the chocolate with a chocolate dipping tool* and rolled in cocoa powder. They can then be completely set on a baking mat*.

Heat the whipping cream and pour it over the chopped chocolate. When the chocolate is completely melted, stir in the rum and add a pinch of chili. Let the mixture cool slightly and fold in the butter. Then form balls from it and let it cool down completely. For the decoration I melted the dark chocolate on a bain-marie and let it cool down to 34°C. When this temperature is reached, stir in the cocoa butter until it is completely melted to temper the chocolate. The balls can now be dipped into the chocolate with a chocolate dipping tool* and then set on a baking mat*. Before the chocolate is completely solid, I decorated the chocolate truffles with the chili threads*.

Each recipe results in about 60 chocolate truffles (sometimes also a little bit more, because it's better to have filling to spoon as to not enough ;-) ). The quantity can of course also be multiplied if you need more of one kind. For giving them away as a present I love these kind of boxes*.

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