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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Ingredients
- 16 oz TCHO Bittersweet Baking Chocolate
- 1 cup heavy cream
- 1 tablespoon Simply Organic Vanilla Bean Paste
- 1 teaspoon Frontier Co-op Peppermint Flavor
- 1 teaspoon Simply Organic Orange Flavor
- 1/4 teaspoon Simply Organic Cardamom
- 1 teaspoon Frontier Co-op Raspberry Flavor
- 1/2 cup Karamelize.me Raw Hazelnuts, chopped
- 1/4 cup TCHO Unsweetened Cocoa Powder
- 1/4 cup Bob's Red Mill Unsweetened Coconut Flakes
- 1/2 cup Color Kitchen Rainbow Sprinkles
Directions
- Coarsely chop baking chocolate and place in a large glass bowl.
- In microwave, heat heavy cream until hot but not boiling. Pour over chocolate and let sit 5 minutes.
- Whisk chocolate and cream until smooth. Add vanilla bean paste and whisk until incorporated.
- Pour mixture into four bowls, about 3/4 cup per bowl. Set one bowl aside.
- In a second bowl, whisk in peppermint flavor.
- In the third bowl, whisk in orange flavor and cardamom.
- In the fourth bowl, whisk in raspberry flavor. Label bowls and refrigerate 30 minutes.
- While chocolate sets, place toppings in small bowls.
- 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. 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. 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.
