Dark Chocolate Truffles 4 Ways

Dark Chocolate Truffles 4 Ways

Total Time: 01h 00m
Hands-on Time: 00h 30m
Makes: 23 servings

Indulge in decadence with our easy dark chocolate truffle recipe, offering four irresistible variations: the rich fusion of dark chocolate hazelnut, the refreshing burst of peppermint cocoa, the exotic allure of orange cardamom coconut, and the sweet-tart symphony of dark chocolate raspberry. Crafted for simplicity and sophistication, these truffles make a luscious treat effortlessly accessible. (Thank you to our friend Katie Shatzer for creating this wonderful recipe.) 

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  1. Coarsely chop baking chocolate and place in a large glass bowl.
  2. In microwave, heat heavy cream until hot but not boiling. Pour over chocolate and let sit 5 minutes.
  3. Whisk chocolate and cream until smooth. Add vanilla bean paste and whisk until incorporated.
  4. Pour mixture into four bowls, about 3/4 cup per bowl. Set one bowl aside.
  5. In a second bowl, whisk in peppermint flavor.
  6. In the third bowl, whisk in orange flavor and cardamom.
  7. In the fourth bowl, whisk in raspberry flavor. Label bowls and refrigerate 30 minutes.
  8. While chocolate sets, place toppings in small bowls.
  9. 9. Line a baking sheet with parchment paper or a silicone mat. Once chocolate is firm, remove from refrigerator. Scoop 2 tablespoons (1 ounce), weighing each on a kitchen scale if you want them to be exact. Using the palms of your hands, form and roll into golf ball-sized balls. Place on baking sheet.
  10. 10. Roll the plain chocolate truffles in the hazelnuts, pressing them into the ball. Gently roll the peppermint truffles in cocoa powder until coated. Roll the orange-cardamom truffles in coconut and the raspberry truffles in the sprinkles, again pressing the toppings into the ball.
  11. 11. Chill until ready to serve. Store refrigerated in an airtight container for up to 3 days, preferably keeping each flavor of truffle separate so their flavors don't mingle.
Note on Step 9: if the chocolate is very firm, use the tip of the spoon to scrape it out of the bowl, similar to scooping ice cream. The chocolate will warm in your hands as you shape it and re-harden once it sits on the baking sheet for a few minutes.