Baking Instructor, Nancy Burgeson, stopped by the TCL kitchen to share a simple chocolate truffle recipe.
8 ounces of real chocolate or confectionery coating (any flavor)
1/2 cup unsalted butter (room temperature) use a good quality butter for the best tasting truffles!
- Carefully melt chocolate or coating (low temperatures for best results when melting)
- Vigorously beat butter into warm chocolate
- Chill until firm approx. 1-3 hours
This is a very soft truffle that may soften easily when rolled
Same ingredients as the butter truffle simply add 1/3 cup of room temperature caramel after the butter has been added to the melted chocolate or coating. (use a very thick caramel) Mrs. Richardson’s, Aldi’s brand, or Trader Joe’s
NOTE: In place of caramel try adding other yummy ingredients, pumpkin puree, jams, jellies, peanut butter, curd, just be sure that whatever you are adding is nice and thick or your truffle will not set up enough to roll into balls. You may have to strain some jams or jellies prior to adding to the recipe.