Easy Chocolate TrufflesEasy Chocolate Truffles
Easy Chocolate Truffles
Easy Chocolate Truffles
Chocolate truffles sound fancy and complicated to make but come together easily with Club House Extracts and Cake Mate decorations.
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Recipe - Cumberland
Easy-chocolate-truffle-600x360.jpg
Easy Chocolate Truffles
Prep Time25 Minutes
00
Ingredients
16 ounce bittersweet or semisweet chocolate, divided
3/4 cup whipping (35%) cream
1 1/2 teaspoon Pumpkin Pie Spice
1/4 teaspoon salt
1 1/4 teaspoon Pure Vanilla Extract
Cake Mate Decors
Directions
  1. Ganache: Finely chop 8 oz (227 g) chocolate. Place in bowl.
  2. Heat cream, spice and salt over medium heat until small bubbles form around edge of pan. Pour over chocolate and let stand 1 minute. Whisk until smooth. Stir in vanilla. Cover and refrigerate until firm, about 2 hours.
  3. Using melon baller or teaspoon measure, drop by rounded 1 tsp (5 mL) onto waxed paper lined baking sheet to make 30 portions. Roll into balls and freeze until firm.
  4. Melt remaining 8 oz (227 g) chocolate. Dip each ball into melted chocolate using 2 forks, tapping on edge of bowl to remove excess chocolate. Sprinkle or roll with Cake Mate Decors.

Test Kitchen Tips:

  • Extract Flavour Options: Caramel, Almond, Banana, Rum, Brandy, Maple, Cinnamon, Star Anise or Coconut.
  • Divide rolled ganache balls into 2 baking sheets and pull from freezer one at a time while dipping.
25 minutes
Prep Time
0 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
16 ounce bittersweet or semisweet chocolate, divided
Baker's - Semisweet Chocolate Baking Bar
Baker's - Semisweet Chocolate Baking Bar, 225 Gram
$8.29$3.68/100g
3/4 cup whipping (35%) cream
Dairyland - Whipping Cream 33% M.F.
Dairyland - Whipping Cream 33% M.F., 473 Millilitre
$4.69$0.99/100ml
1 1/2 teaspoon Pumpkin Pie Spice
Not Available
1/4 teaspoon salt
Not Available
1 1/4 teaspoon Pure Vanilla Extract
Not Available
Cake Mate Decors
Not Available

Directions

  1. Ganache: Finely chop 8 oz (227 g) chocolate. Place in bowl.
  2. Heat cream, spice and salt over medium heat until small bubbles form around edge of pan. Pour over chocolate and let stand 1 minute. Whisk until smooth. Stir in vanilla. Cover and refrigerate until firm, about 2 hours.
  3. Using melon baller or teaspoon measure, drop by rounded 1 tsp (5 mL) onto waxed paper lined baking sheet to make 30 portions. Roll into balls and freeze until firm.
  4. Melt remaining 8 oz (227 g) chocolate. Dip each ball into melted chocolate using 2 forks, tapping on edge of bowl to remove excess chocolate. Sprinkle or roll with Cake Mate Decors.

Test Kitchen Tips:

  • Extract Flavour Options: Caramel, Almond, Banana, Rum, Brandy, Maple, Cinnamon, Star Anise or Coconut.
  • Divide rolled ganache balls into 2 baking sheets and pull from freezer one at a time while dipping.