Spiced Chocolate Truffles
Easy spiced chocolate truffle recipe with tips for ganache, shaping, flavor dustings, storage, and dairy-free swaps.
Truffles are a decadent, chocolatey dessert that are surprisingly easy to make at home. There are many spices and toppings you can use to dust your truffles. We've included a list of our favorite flavors for these homemade chocolate truffles. Comment below if you have a favorite flavoring for your own homemade truffles.
Submitted by: Lonnie R. from Chicago, IL
- Make a simple ganache by pouring hot cream over chopped bittersweet chocolate, chill until firm, then scoop and roll into balls.
- Dust truffles with cocoa or spices like Aleppo, cayenne, matcha, smoked salt, or sugar-spice blends for varied flavors.
- Keep truffles chilled while working, store in the fridge 3 to 4 days or freeze up to 3 months; use gloves and chilled tools to prevent melting.
Preparation Instructions:
Heat cream in a pot until it steams. Put chocolate in a bowl with extract, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller and latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a parchment-lined baking sheet.
Roll them in Dutched cocoa powder, or dust them with any of the recommended spices above. You can create your own mixture of confectioners sugar and ground spices for a sweet and sophisticated flavor. Serve immediately or store, wrapped in plastic, in the refrigerator for up to three to four days.
In addition to the spices recommended above, you can try rolling the chocolate in sprinkles, shaved coconut, or crushed nuts.
thespicehouse.com
More About This Recipe
If truffles become too soft to handle, place them in the refrigerator or freezer for a few minutes.
Frequently Asked Questions
What ingredients do I need to make these truffles?
You need 8 ounces bittersweet dark chocolate, 2/3 cup heavy cream, and 1/2 teaspoon vanilla extract. For dusting choose Dutched cocoa powder or any optional toppings like Aleppo pepper, cayenne, paprika, matcha, vanilla sugar, pumpkin spice, chai spices, smoked sea salt, maple sugar, sprinkles, coconut, or crushed nuts.
How do I make the ganache and shape the truffles?
Heat the cream until it steams but does not boil. Put chopped chocolate and vanilla in a bowl, pour the hot cream over it, wait a minute, then stir until smooth. Chill the ganache 1 to 2 hours until firm. Use a chilled melon baller or spoon and chilled gloves to scoop tablespoon-sized portions, quickly roll into balls, and coat in cocoa or your chosen dusting.
How long can I store the truffles?
Store wrapped in plastic in the refrigerator for 3 to 4 days. For longer storage freeze them in a single layer until firm, then transfer to an airtight container for up to 3 months. Thaw in the refrigerator before serving.
My truffles get too soft while rolling. How can I prevent that?
Keep the ganache well chilled and work with small batches. Use chilled gloves and a chilled melon baller or scoop. If they soften, return them to the refrigerator or pop them in the freezer a few minutes to firm up before rolling.
Can I make these truffles dairy-free or vegan?
Yes. Replace heavy cream with full-fat canned coconut cream and use dairy-free dark chocolate. The method stays the same but chill time may vary. Coconut will add a mild coconut flavor.
What type of chocolate gives the best result?
Use good quality bittersweet or dark chocolate with a cocoa content around 60 to 75 percent for rich flavor and firm texture. Avoid low-quality baking chocolate for best taste and texture.
Why did my ganache turn grainy or split and how do I fix it?
Grainy or split ganache happens if the cream was too hot, the chocolate was overheated, or water contaminated the chocolate. To fix a slightly split ganache whisk in a tablespoon of warm cream or melt in short bursts and stir until smooth. For seized chocolate add a little hot cream and whisk, or use an immersion blender to re-emulsify.
What are good spice and topping combinations to try?
Try cocoa powder with a pinch of Maldon smoked sea salt for contrast, cayenne or Aleppo pepper for heat, matcha for a green tea twist, vanilla bean sugar for sweetness, or a sugar-spice mix like maple sugar with cinnamon. You can also roll truffles in chopped nuts, shredded coconut, or sprinkles for texture.
What ingredients do I need to make these truffles?
You need 8 ounces bittersweet dark chocolate, 2/3 cup heavy cream, and 1/2 teaspoon vanilla extract. For dusting choose Dutched cocoa powder or any optional toppings like Aleppo pepper, cayenne, paprika, matcha, vanilla sugar, pumpkin spice, chai spices, smoked sea salt, maple sugar, sprinkles, coconut, or crushed nuts.
How do I make the ganache and shape the truffles?
Heat the cream until it steams but does not boil. Put chopped chocolate and vanilla in a bowl, pour the hot cream over it, wait a minute, then stir until smooth. Chill the ganache 1 to 2 hours until firm. Use a chilled melon baller or spoon and chilled gloves to scoop tablespoon-sized portions, quickly roll into balls, and coat in cocoa or your chosen dusting.
How long can I store the truffles?
Store wrapped in plastic in the refrigerator for 3 to 4 days. For longer storage freeze them in a single layer until firm, then transfer to an airtight container for up to 3 months. Thaw in the refrigerator before serving.
My truffles get too soft while rolling. How can I prevent that?
Keep the ganache well chilled and work with small batches. Use chilled gloves and a chilled melon baller or scoop. If they soften, return them to the refrigerator or pop them in the freezer a few minutes to firm up before rolling.
Can I make these truffles dairy-free or vegan?
Yes. Replace heavy cream with full-fat canned coconut cream and use dairy-free dark chocolate. The method stays the same but chill time may vary. Coconut will add a mild coconut flavor.
What type of chocolate gives the best result?
Use good quality bittersweet or dark chocolate with a cocoa content around 60 to 75 percent for rich flavor and firm texture. Avoid low-quality baking chocolate for best taste and texture.
Why did my ganache turn grainy or split and how do I fix it?
Grainy or split ganache happens if the cream was too hot, the chocolate was overheated, or water contaminated the chocolate. To fix a slightly split ganache whisk in a tablespoon of warm cream or melt in short bursts and stir until smooth. For seized chocolate add a little hot cream and whisk, or use an immersion blender to re-emulsify.
What are good spice and topping combinations to try?
Try cocoa powder with a pinch of Maldon smoked sea salt for contrast, cayenne or Aleppo pepper for heat, matcha for a green tea twist, vanilla bean sugar for sweetness, or a sugar-spice mix like maple sugar with cinnamon. You can also roll truffles in chopped nuts, shredded coconut, or sprinkles for texture.
Comments