Easy Chocolate Truffles 4 Ways

Dark Chocolate Peanut Butter Truffle

Ingredients

for 4 servings

3 cups (525 g) chocolate chips

2 cups (470 mL) heavy cream

TOPPING

1 cup (240 g) peanut butter, melted

1 cup (125 g) peanuts, crushed

Preparation

In a medium-sized pan, combine dark chocolate chips and heavy cream over low heat. Mix until you achieve a smooth consistency.

Pour mixture into a bread pan.

Allow to sit in the refrigerator for an hour to cool down.

With an ice cream scoop form balls from the mixture (refreeze if truffle begins to melt).

In a small bowl, melt peanut butter. On a cutting board, crush peanuts.

Dip the truffle in melted peanut butter.

Roll in crushed peanuts.

Place back in the fridge for 10 minutes.

Enjoy!

White Chocolate Chip Truffle

Ingredients

for 4 servings

3 cups (525 g) white chocolate chip

½ cup (120 mL) heavy cream

1 cup (175 g) semi-sweet chocolate chips

1 teaspoon vanilla

TOPPING

1 cup (175 g) semi-sweet chocolate chips, melted

¼ cup (45 g) white chocolate, melted, to drizzle

Preparation

In a medium-sized pan, combine white chocolate chips, vanilla, and heavy cream over low heat. Mix until you achieve a smooth consistency.

Pour mixture into a bread pan.

Allow to sit in the refrigerator for 20 minutes to cool down.

Pour one cup of semisweet chocolate chips into truffle mix and stir to spread evenly.

Place in refrigerator for 1 hour or until mixture is solid.

With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).

In two small bowls, melt remaining cup of semisweet chocolate and white chocolate.

Dip the truffle in melted semisweet chocolate, allow to dry.

Drizzle with the white chocolate.

Place back in the fridge for 10 minutes.

Enjoy!

Cookies ‘n’ Cream Truffle

Ingredients

for 4 servings

3 cups (525 g) chocolate chips

½ cup (120 mL) heavy cream

24 cookie sandwich fillings

TOPPING

1 cup (175 g) semi-sweet chocolate chips, melted

24 cookie sandwich crumbs

Preparation

Take 24 cookie sandwiches and remove the filling from the center. Collect those in one small bowl, and collect the cookies in another small bowl.

Place remaining cookies in a resealable bag and smash the cookies with a pan into fine crumbs.

Save the white filling for later.

In a medium-sized pan, combine white chocolate chips, heavy cream, and cookie sandwich fillings over low heat. Mix until you achieve a smooth consistency.

Pour mixture into a bread pan.

Allow to sit in the refrigerator for an hour to cool down.

With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).

In a small bowl, melt semisweet chocolate. On a cutting board, crush cookies.

Dip the truffle in melted semisweet chocolate.

Roll in cookie crumbs.

Place back in the fridge for 10 minutes.

Enjoy!

Classic Chocolate Truffle

Ingredients

for 4 servings

3 cups (525 g) semi-sweet chocolate chips

1 ½ cups (350 mL) heavy cream

TOPPING

1 cup (120 g) cocoa powder

Preparation

In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency.

Pour mixture into a bread pan.

Allow to sit in refrigerator for 1 hour or until mixture is solid.

With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).

Roll in cocoa powder for topping.

Enjoy!