Chocolate Truffles – Round 3

I always make chocolate truffles at Christmas time. Apparently though, I don’t always get time to post those photos for you at Christmas time – despite the clearly Christmas-themed photos that I took of them. Please forgive me? Err…can we call these Valentine’s Day truffles instead? hehe :)

You can find more chocolate truffles herehere oh and here (I really do love making truffles) If you’re a first time truffle maker, find all of my tips and tricks to truffle making here.

Rooibos Cup of Tea Chocolate Truffles

‘Cup of Tea’ Truffles Infused with Rooibos Tea

These dark chocolate truffles are infused with rooibos tea which makes them taste just like a cup of tea.

Ingredients – Makes approximately 24 truffles

  • ⅓ cup of cream
  • 125g of milk chocolate, roughly chopped
  • 125g of dark chocolate, roughly chopped
  • 5 rooibos tea bags
  • Cocoa powder to decorate

 

Directions

  1.  Heat the cream over a medium to low heat on the stovetop.
  2. Once it starts to simmer, remove from the heat and add the tea bags. Let it infuse, uncovered for 30 minutes.
  3. After 30 minutes, remove the tea bags, squeezing them to ensure any extra infused cream goes back into the saucepan.
  4. Reheat the now infused cream back up until it starts to simmer.
  5. Remove from the heat and add the dark and milk chocolate. Stir well until it is completely melted. Return to the heat for short periods of time to melt completely if necessary.
  6. Pour into a bowl and let it cool on the bench for at least 30 minutes, then cover with kitchen wrap or a lid and let it set completely in the fridge, preferably overnight.
  7. Once the ganache has set, take heaped teaspoon amounts and using your hands, roll them into balls. Immediately roll them in the cocoa powder and then place onto a plate or chopping board that’s been lined with baking paper.
  8. Let set in the fridge again overnight.
  9. Truffles will keep well in the fridge for at least a week.

 

Salted Popcorn Praline Milk Chocolate Truffles

Salted Popcorn Praline with Milk Chocolate Truffles

These were probably my favourite truffles this year. A salted popcorn praline is not only mixed through the chocolate truffle, but also makes for a sweet / salty, soft and crunchy truffle coating. Nom! The amount of salt you add to these is up to you. I used a salted, butter flavoured popcorn and was still quite generous with the sea salt, but I do LOVE my sweet / salty stuff to be quite well salted.

Ingredients – Makes approximately 24 truffles

  • ½ cup of caster sugar
  • 1½ cups of salted, butter flavoured, popped popcorn
  • Sea salt flakes to taste
  • ⅓ cup of cream
  • 250g of milk chocolate, roughly chopped

 

Directions

  1. To make the praline, prepare a baking tray by lining it with baking paper. Scatter the popped popcorn over the tray and sprinkle with sea salt.
  2. Add the sugar and 2 tbs of cold water to a heavy based, medium saucepan and cook over low heat for 5 minutes or until the sugar has dissolved. You can swirl the pan occasionally to help the sugar dissolve, but do not stir it.
  3. Once the sugar has dissolved, increase the heat to high and bring up to a boil. Continue boiling, without stirring, for 5 to 7 minutes or until the mixture turns a deep golden colour.
  4. Remove from heat and pour over the popcorn. It doesn’t matter if not all of the popcorn is covered, but try to get most of the popcorn to touch at least some of the toffee.
  5. Allow the toffee to cool completely at room temp. This should only take about 30 minutes and once it’s ready, it will become very hard and will break into shards.
  6. Break the toffee into shards and add to a food processor along with any remaining popcorn. Process until a breadcrumb-like crumb forms. Set aside for use in the truffles.
  7. To make the truffles, heat the cream over a medium to low heat on the stovetop.
  8. Once it starts to simmer, remove from the heat and add the chocolate. Stir well until it is completely melted. Return to the heat for short periods of time to melt completely if necessary.
  9. Add ¾ of the praline crumb to the ganache and mix well. Pour into a bowl and let it cool on the bench for at least 30 minutes, then cover with kitchen wrap or a lid and let it set completely in the fridge, preferably overnight.
  10. Once the ganache has set, take heaped teaspoon amounts and using your hands, roll them into balls. Immediately roll them in the remaining praline crumb and then place onto a plate or chopping board that’s been lined with baking paper.
  11. Let set in the fridge again overnight.
  12. Truffles will keep well in the fridge for at least a week.

 

Raspberry, Dark Chocolate and Coconut Oil Truffles

Raspberry, Dark Chocolate and Coconut Oil Cups

These raspberry, dark chocolate and coconut oil cups are probably the easiest of the bunch. They would also work well for anyone who does not eat dairy, or follows a paleo diet. The freeze dried raspberry packs an intense raspberry flavour that pairs so perfectly with the dark chocolate. I set these in foil patty cases, which easily peel off after the chocolate has set.

Ingredients – Makes approximately 15 chocolate cups

  • 1 tbs of coconut oil
  • 250g of dark chocolate, roughly chopped
  • small pinch of sea salt flakes
  • ¼ cup of freeze dried raspberries, crushed into small pieces

 

Directions

  1. Heat the chocolate, coconut oil and sea salt over a low heat on the stovetop. Stir often until completely melted and combined.
  2. Pour into mini patty cases and sprinkle each one with the dried raspberries.
  3. Let cool on the bench for at least 30 minutes, then let them set completely in the fridge, preferably overnight. Peel the patty cases away to serve if you wish.
  4. Truffles will keep well in the fridge for at least a week.

 

Chocolate Truffles

Gingerbread Truffles

Gingerbread Truffles

These truffles taste like the classic Christmas treat of warmly spiced gingerbread. I also added some chunks of glace ginger. It makes the truffles a little harder to shape, hence the weird shapes in the picture, but it gives them a really intense ginger flavour which I loved. The crispy chocolate sprinkles are an easy way to decorate the truffles. Mr. Pooping Reindeer thinks so too.

Ingredients – Makes approximately 24 truffles

  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp allspice
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • small pinch of ground cardamom
  • ½ of cup cream
  • 250g of dark chocolate
  • 2 tbs of chopped glace ginger
  • Crispy chocolate sprinkles / cachous to decorate

 

Directions

  1. Heat the cream over a medium to low heat on the stovetop.
  2. Once it starts to simmer, remove from the heat and add the chocolate and spices. Stir well until it is completely melted and combined. Return to the heat for short periods of time to melt completely if necessary. Once completely melted, stir through the chopped ginger.
  3. Pour into a bowl and let it cool on the bench for at least 30 minutes, then cover with kitchen wrap or a lid and let it set completely in the fridge, preferably overnight.
  4. Once the ganache has set, take heaped teaspoon amounts and using your hands, roll them into balls. Immediately dip the tops into the crispy chocolate sprinkles to decorate and then place onto a plate or chopping board that’s been lined with baking paper.
  5. Let set in the fridge again overnight.
  6. Truffles will keep well in the fridge for at least a week.

 

White Chocolate and Matcha Truffles

White Chocolate and Matcha Truffles

These white chocolate truffles are infused with matcha powder to give them a deep, grassy green tea flavour and that beautiful green colour. The green tea is quite savoury so decorating the truffles in icing sugar gives them a good balance of sweetness.

Ingredients – Makes approximately 24 truffles

  • ⅓ cup of cream
  • 1 tbs of matcha powder (green tea powder)
  • 250g of white chocolate, roughly chopped

 

Directions

  1. Heat the cream over a medium to low heat on the stovetop.
  2. Once it starts to simmer, remove from the heat and add the matcha powder. Stir well until the matcha has completely dissolved. If there are any lumps, strain the cream through a fine sieve.
  3. While the cream is still warm, add the chocolate. Stir well until it is completely melted. Return to the heat for short periods of time to melt completely if necessary.
  4. Pour into a bowl and let it cool on the bench for at least 30 minutes, then cover with kitchen wrap or a lid and let it set completely in the fridge, preferably overnight.
  5. Once the ganache has set, take heaped teaspoon amounts and using your hands, roll them into balls and dip into icing sugar immediately. Place onto a plate or chopping board that’s been lined with baking paper.
  6. Let set in the fridge again overnight.
  7. Truffles will keep well in the fridge for at least a week.

 

 

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Hi! I’m Taryn. The Wooden Spoons is a food blog and collection of wooden spoons, recipes and stories. I’m a Canberra fan-girl with a passion for all things food. I love South East Asian food, fusion food done well and slow cooked anything. I don’t get quinoa, have a mild phobia of milk touching my skin and custard from a package freaks me out. Thanks for joining me on my cooking and food adventures.

  1. Pingback: 22 Incredible Green Tea Desserts - Simply Stacie

  2. Lorraine @ Not Quite Nigella Reply

    Oh my goodness, can I say one of everything please? Your truffles look amazing Taryn! :D

  3. Thalia @ butter and brioche Reply

    Love everything about these chocolate truffles and each of the recipes – especially the matcha one, I have to try it!

    • Taryn Reply

      Thanks so much Thalia! Yes, the matcha is a lovely pairing with white chocolate.

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