Want to know an easy chocolate truffles recipe?
Better yet I’m going to give you TWO easy chocolate truffles recipes that I’ve used in the past for Christmas and which are also a very nice and inexpensive Valentine’s gift. No need to spend the exorbitant prices of other truffles or even buy flowers on Valentine’s Day. Give from the heart and satisfy their sweet tooth with home made truffles that you can customize to suit all taste buds. Who doesn’t love an easy chocolate truffles recipe, you’ll love it but be prepared to get your hands a bit dirty but with chocolate so it will be finger licking good 🙂
Also feel free to check out my tips on some frugal Valentine’s gift ideas, even though they save you money they are just as good or better than buying expensive gifts. You can see those tips HERE.
Here we go easy chocolate truffles recipe #1
This one is the first recipe I’ve ever used for truffles that had cream cheese in it. I was very curious to see how they came out, I’m told by everyone who gobbled them up that they tasted delicious 🙂
- 1 (8 oz) package cream cheese, softened
- 3 cups confectioners’ sugar
- 3 cups semisweet chocolate chips melted
- 1-2 teaspoons vanilla depending on your tastes
In a large mixing bowl beat the cream cheese until nice and smooth and then start to slowly add in the confectioner’s sugar. Make sure it is well blended and smooth like a cream cheese icing. Stir in melted chocolate and vanilla until it is completely mixed and a nice medium dark chocolate color.
Pour into a baking pan, let it cool to room temperature and refrigerate for about 45 minutes to one hour and then shape into one inch balls.
You can then roll the truffles in your coating of choice such as crushed nuts, cocoa, confectioners sugar or whatever you like. I did the crushed almonds, coconut and cocoa. The cocoa ones are always the most popular with my family and friends.
You can also substitute the vanilaa with other flavorings such as coffee liquer, orange, almond extract and one that I tried and really like mint extract.
I found that 45 minutes was perfect to refrigerate, it’s best if the chocolate is still soft, makes it easier to shape.
If you have a melon baller use that makes it easier to shape the balls.
I used wax paper to help roll the balls so my hands didn’t get quite as messy.
Recipe #2 more traditional
12 oz chocolate, chopped (semisweet or bittersweet)
3 tbsp unsalted butter
1/3 cup heavy cream
1 tsp vanilla extract
Melt chocolate in a double boiler with butter and heavy cream, keep stirring until you have a nice smooth creamy mixture.
Remove from heat and add vanilla and pour into baking pan or shallow casserole dish cool to room temperature. Cover with plastic wrap and refrigerate until it’s starting to harden but still soft not more than 2 hours, check after 1 hour.
As with recipe #1 use a melon baller to scoop and add toppings of choice 🙂
Hope you like these recipes let us know if you try then and feel free to share your favorite recipe with us!