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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 - Williams Lake
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
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Baker's - Semisweet Chocolate, 225 Gram
2 for $8
$6.99$3.11/100g
3/4 cup whipping (35%) cream
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Dairyland - Whipping Cream 33% M.F., 473 Millilitre
$4.19$0.89/100ml
1 1/2 teaspoon Pumpkin Pie Spice
Not Available
1/4 teaspoon salt
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Sifto - Table Salt, 1 Kilogram
rewards logoFree with 1000 Points Redeemed
$1.99$0.20/100g
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.