Use this simple Chocolate Truffle Recipe to recreate your favorite chocolates at home. Add different extracts, such as peppermint or vanilla, to easily customize this giftable treat.
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Anyone else still finishing up decorating for the holidays? Every time I think I’m done I run across an adorable buffalo check throw pillow or another bottle brush tree! It’s a struggle for me to finally decide that enough is enough and I need to quit before it’s time to start packing it all back up.
We started a new tradition a few years ago where we decorate our tree the day after Thanksgiving instead of braving the crowds in search of deals. Everyone picks their favorite holiday movie, and we sip hot cocoa and share yummy treats together. (Cozy jammies required.)
This year I made this Chocolate Truffle Recipe for us to share together as we decorated. I love truffles with their creamy centers all covered in chocolatey goodness; they’re definitely one of those impressive treats that are perfectly giftable.
For this recipe, I decided to use both Nielsen-Massey Pure Peppermint Extract (in the center) and Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract (in the coating). Madagascar Bourbon is the most versatile, all-purpose vanilla, perfect for any sweet or savory recipe; it is one of my favorite ingredients for everything from pecan pie to homemade vanilla pudding.
Bake to Share Campaign
Nielsen-Massey will be your holiday baking ally all season long with the kickoff of its first-ever #BaketoShare campaign, designed to help family and friends share more special moments this holiday season through the act of baking.
The experts at Nielsen-Massey unveiled a new survey of 1,000 Americans uncovering trends in holiday baking and found that Millennials and Gen-Xers are most likely (87%) to bake during the holidays.
More than half of Millennials surveyed (59%) say they are motivated to bake as a way to spend time with loved ones – the most of any generation.
To help bakers create the most scrumptious holiday treats, Nielsen-Massey has introduced a Holiday Flavors Bundle on Amazon, featuring some of the season’s most popular flavors:
- Madagascar Bourbon Pure Vanilla Extract – Vanilla from Madagascar has a sweet, creamy flavor with velvety after-tones.
- Pure Almond Extract – It delivers a sweet, nutty flavor that complements vanilla, chocolate, butterscotch and more.
- Pure Peppermint Extract – It has a fresh, peppermint flavor and is a favorite during the holiday season.
The Holiday Flavors Bundle is the perfect gift for your favorite home baker or to use in your own kitchen cabinet year-round. All products are all-natural, allergen-free, certified Kosher and Gluten-Free, and Non-GMO Project Verified.
There’s a reason (or several) why I include it in my holiday gift guide year after year! (Be sure to order by December 20th to receive by Christmas Eve. It is available on Amazon in 2oz and 4oz sizes.)
What’s in These Easy Chocolate Truffles?
For this Chocolate Truffle Recipe, you will need:
- Semi-sweet baking chocolate (not chocolate chips)
- Heavy whipping cream (heavy cream will also work, however milk will not)
- Unsalted butter (not margarine)
- Nielsen-Massey Pure Peppermint Extract and Madagascar Bourbon Pure Vanilla Extract
- All-natural sprinkles (red and green or the colors of your choosing)
How to Make Chocolate Truffles
One thing you need to remember about making truffles, is that there are several steps involved. The recipe is simple and totally doable, but you will need to factor in at least 2 hours for the mixture to chill. Pop them in the refrigerator and then queue up another movie!
- Bring the cream just to a boil, then remove from the heat. Stir in the chopped chocolate.
- Whisk the cream mixture until smooth. Stir in the peppermint extract and butter.
- Pour the chocolate mixture into a medium bowl and cool to room temperature before tightly covering the bowl with plastic wrap and refrigerating for 2 hours.
- Measure out the truffle filling and quickly roll it between your hands to form a ball. Place onto a parchment paper-lined baking tray.
- Chill for another 15 minutes before dipping in chocolate coating. Top with sprinkles, if desired.
How to Store Homemade Truffles
Store these easy truffles in an airtight container in a dry, cool place. I typically place sheets of parchment paper or wax paper between each layer of truffles.
Tips for the Best Chocolate Truffles
- In addition to using quality extracts, I also suggest you use your favorite high-quality chocolate brand for this chocolate truffle recipe. When a recipe only requires a few ingredients, it’s important that you use the best. Trust me, you will notice the difference!
- Dark chocolate may be used in place of the semi-sweet chocolate for a less sweet treat. Conversely, you could try coating them in white chocolate for a sweeter truffle.
- You can also opt out of the chocolate coating all together and roll the truffles in cocoa powder instead.
More Easy Holiday Desserts:
- Divinity Candy
- Rocky Road Candy Bars
- Cinnamon Sugar Pecans
- Chocolate-Covered Pretzels
- Chocolate-Dipped Peppermint Sticks
For the Peppermint Truffles
- 1 cup heavy whipping cream
- 16 oz semi-sweet chocolate , finely chopped
- 5 1/2 tbsp unsalted butter , cut into small cubes and at room temperature
- 1 tsp Nielsen-Massey Pure Peppermint Extract
For the Chocolate Coating
- 8 oz semi-sweet chocolate , finely chopped
- 1/4 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 2 tbsp all-natural sprinkles (optional)
For the Peppermint Truffles
- In a small saucepan over low heat, heat the cream just until it comes to a boil. (You only want to warm the cream, keep a close eye not to burn it.)
- Once the cream is warm, immediately remove cream from heat and add in chopped chocolate. Allow the mixture to sit, untouched, for two minutes, then whisk smooth.
- Next, stir in the butter and peppermint extract and vigorously whisk until the mixture becomes smooth and shiny.
- Pour the chocolate mixture into a medium bowl and cool to room temperature before tightly covering the bowl with plastic wrap and refrigerating for 2 hours, or until firm enough to scoop.
- Line two large baking sheets with parchment paper. (Make sure you have enough room for the baking sheets with truffles to go back in the refrigerator to chill before coating in chocolate.)
- Measure 2 teaspoons of the truffle filling and quickly roll it between your hands to form a ball. If you don't want to get your hands dirty and don't mind truffles that aren't perfectly round, use a 2-teaspoon cookie scoop!)
- Place the truffle on the prepared baking sheet and repeat with all truffles. Refrigerate the rolled truffles for at least 15 minutes before dipping in the chocolate.
For the Chocolate Coating
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
- Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. (You can also use a double boiler if available.)
- Reduce the heat to low and add 2/3 of the chopped chocolate into the bowl over the pot. (NOT into the bowl with water.)
- Continue to heat until the chocolate is completely melted, stirring occasionally with a silicone spatula. Once the chocolate is completely melted, remove the pan from the heat – keeping the bowl on top of the pan – and stir in the reserved chocolate and vanilla extract.
To Assemble the Truffles
- Right before dipping, pour the melted chocolate into a liquid measuring cup.
- Remove the chilled truffles from the refrigerator and begin dipping them into the chocolate using a small spoon or fork.
- Transfer the dipped truffles back onto the baking sheets and immediately top with all-natural sprinkles. Allow truffles to sit at room temperature until set, about 1 hour.