21 Of Our Favorite Chocolate Truffle Recipes

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How to Make Truffles That Wow!

Making chocolate truffles recipes can seem like a challenge, but we can help. The secret to making impressive truffles is this: choose high-quality chocolate and organic cream. If you can’t find quality chocolate, choose one with 62% cocoa or higher. If you don’t like dark chocolate, make white chocolate truffles. Don’t think of where to buy truffles when you can make your very own. Follow this recipe for the best outcome.

Chocolate Truffles Recipes Ingredients:

50g unsalted butter

300ml organic cream

300g high-quality dark chocolate

Flavoring (like orange zest or vanilla)

Crushed nut toppings (such as desiccated coconut or crushed pistachio nuts)

White chocolate

100g milk

Chocolate Truffle Directions:

1. Chop the chocolate and put it in a big bowl.
2. In a saucepan, mix the cream and butter and heat them until the butter melts and the cream simmers.
3. Remove the mixture from the heat and pour it over the chocolate. Stir the mixture till it blends smoothly. Add the flavoring at this point then cool and chill for about 4 hours.
4. Shape the truffles by dipping a melon baller in hot water and scooping balls of the mixture and placing them on greaseproof paper. You can also coat your hands with flavorless oil and roll the truffles between your palms.
5. Put the toppings in different bowls and roll the truffles till they are evenly coated then place them on greaseproof paper.
6. To make white chocolate truffles, use white chocolate instead of dark.
7. Store the truffles in an airtight container for 3 days or freeze them. If you want to give the truffles as presents, cover them with foil and refrigerate them. Leave them in the fridge until you’re ready to give them out.

20 Blogger Friends Chocolate Truffles Recipes

1. Chocolate Peppermint Truffles – Sweet Pennies from Heaven
2. Mocha Caramel Cookie Dough Truffles – Cake Whiz
3. Healthy Chocolate Fudge Truffles – To Simply Inspire
4. Chocolate Ganache Truffles – Julie is Coco and Cocoa
5. Dark Chocolate Truffles 3 Ways – Fearless Dining
6. Chocolate Pumpkin Truffles – Quirky Inspired
7. Ginger Butterscotch Truffles – Mama Dweeb
8. Pumpkin Pie Truffles – Connoisseursus Veg
9. Peanut Butter Truffles – Simple Stacie
10. Raspberry Chocolate Truffles – The Kitchen is My Playground
11. Easy Chocolate Peppermint Truffles – The Suburban Mom
12. Chocolatey Oreo Mint Truffles – The Thrifty Couple
13. Baileys Almond Truffles – An Italian in My Kitchen
14. Peanut Butter Oreo Truffles – Baking Beauty
15. Chocolate Cookie Truffles – My Heavenly Recipes
16. Irish Cream Coffee Truffles – The Crumby Cupcake
17. Cake Batter Truffles – Snappy Gourmet
18. Coconut Truffles – Cincy Shopper
19. Snickerdoodle Cookie Dough Truffles – A Magical Mess
20. White Chocolate Peppermint Truffles – Thrifty and Thriving

Perfecting Your Chocolate Truffle Recipe

To make your chocolate truffles stand out, think outside the box when it comes to choosing coatings and flavorings. You can coat your truffles with coconut flakes, colorful candy sprinkles, chopped nuts, or crushed peppermint candies. If you make many truffles, put them in lovely containers and give as gifts. Your friends won’t forget your kind gesture.

Love Chocolate? 

This chocolate cake recipe is the perfect one to try! How to Make Moist Chocolate Cake

What yummy chocolate desserts will you make this season?

Gingerbread Waffles with Chocolate Syrup Recipe

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Gingerbread Waffles Ingredients:

1 cup light molasses
1/2 cup butter
1 1/2 teaspoons baking soda
1/2 cup milk
1 egg
2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups boiling water
1 cup white sugar
2 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons butter

Gingerbread Waffles Ingredients:

1.    In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.
2.    In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
3.    Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
4.    To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.

Looking for more holiday recipes? Try our holiday cakes recipes!

For more holiday recipe ideas on Stagetecture, click here.

How to Make Birds Nest Easter Baskets Desserts

Image via: BHG

Easter Party Ideas:

Easter is the perfect time for kids and adults alike to gather and celebrate the holiday. These Easter baskets birds nests would be perfect for a party, brunch or as party favor treats to wrap in clear bags and tie with a pretty bow for guests to take home. These desserts will stay fresh once wrapped up and we love these Easter Party gift bags to wrap them in.

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Easter Dessert Ingredients:

4 cups chow mein noodles

3 tbsp butter

3 cups miniature marshmallows

30 small jellybeans or chocolate shelled candy eggs – Cadbury Mini Eggs are the best!

Marshmallow candy birds – We love the Peeps Chicks brand candies you can get here.

Easter Dessert Directions:

1. Place foil on a cooking sheet and spray it with cooking oil.
2. Transfer the noodles into a large bowl.
3. In another bowl melt the butter and marshmallows. This has to be done over medium heat and the contents need to be stirred continuously.
4. Now pour the butter marshmallow mix onto the noodles and stir to ensure that the noodles are well coated with the mixture.
5. Use your hands to form 6 small balls of the noodle mix. You may grease your hands with some oil. Place these balls on the foil and press the center of each, so as to make a small indent.
6. Let the nests set for a while.
7. Fill the center of each nest with small jelly beans.
8. Ready to serve.

This Easter Baskets Dessert can in fact offer a lot of variety for your Easter party. You could choose a plethora of other food items to replace the jelly beans. For instance, you can use peanuts, almonds, chocolate coated raisins etc. You can also use mini gums and M&M’s. There is literally a huge variety to choose from. You can in fact even mix a few choco chips along with the noodle mix to add an extra dimension to the recipe. Do share your thoughts on this one. We would love to hear from you!

Click here for more Easter Recipes!

Who doesn’t love a classic Christmas cookie recipe? Having holiday cookies for your Christmas holiday is essential! It’s something that everyone loves to take a bite.  If you’re planning to serve a delicious cookie for your guests, try this Snowflakes Christmas Cookie recipe. This is so quick to prepare and easy to bake.

 Snowflake Christmas Cookie Recipe

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Christmas Cookie Ingredients:

    2 cups (4 sticks) unsalted butter, room temperature
    2 cups sugar
    2 large eggs
    2 tablespoons pure vanilla extract
    2 teaspoons salt
    5 cups all-purpose flour sanding sugar or colored sprinkles, for decorating

Christmas Cookie Directions:

1. Divide dough in half. Roll out each half between two pieces of parchment paper to about 1/8 inch thick. Transfer each half to a baking sheet; cover tightly with plastic wrap. Refrigerate until firm, about 2 hours or overnight.
2. Preheat oven to 350 degrees, with racks on upper and lower thirds. Remove one sheet of dough from refrigerator, and let stand 1 minute. Using a 3-inch snowflake-shaped cookie cutter, cut out shapes. Place shapes 2 inches apart on parchment- lined baking sheets. Gather together scraps, and re-roll as above; chill until firm, 10 to 15 minutes, then cut out more shapes. Repeat process with second sheet of dough.
3. Decorate cookies with sanding sugar or sprinkles, as desired.
4. Bake cookies in upper and lower thirds of oven, switching positions of sheets halfway through, until golden around the edges and slightly firm to the touch, about 15 minutes. Let cool on baking sheets 1 minute; transfer to wire racks to cool completely. Store in airtight containers at room temperature, up to 5 days.

Take the first bite and you will definitely love its sumptuous taste. Make sure that you set the right oven temperature and follow the procedure as stated. Feel free to be creative with its shapes to blend with the holiday season.

Need more Christmas Cookies recipes?

We think you’ll love our 20 Christmas Cookies Recipes from our favorite Foodie Friends!

For more holiday Christmas cookie recipes on Stagetecture, click here.

Summer Dessert: Chocolate Salted Caramel Ice-Cream Cake

Image via: SBS

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Total time: 6 hours 30 minutes

Yields: 10 servings

Ingredients

3 cups pure cream

1 cup milk

8 egg yolks

1 ¼ cups caster sugar

300g finely chopped dark chocolate

¼ teaspoon sea salt

1 cup extra pure cream

1 teaspoon instant coffee powder

Fresh raspberries or strawberries to serve, optional

Grated dark chocolate to serve

Image via: Bakers Corner

Procedure

1. Heat milk and cream in a saucepan over medium heat. Bring it to simmer but don’t boil. Remove from the heat.
2. Using an electric mixer, beat 1 cup sugar and egg yolks until very thick and pale. Gradually add the hot cream mixture in a thin, steady stream while beating. Return to a fresh saucepan over medium heat. Cook, stirring constantly for approximately 5 minutes or until mixture thickens. Remove from the heat.
3. In a heatproof bowl, place 100g of chocolate. Pour over ½ of the hot custard. Stir until the chocolate melts and the mixture turns smooth and well combined. Set aside to cool.
4. Meanwhile, in a saucepan over medium heat, place remaining sugar. Cook, stir occasionally for 4-5 minutes or until sugar is melted and caramelizes. Slowly stir in ¼ cup cold water and return mixture to heat. Again cook for 2 minutes or until toffee dissolves completely. Add to the remaining custard mixture and stir in salt.
5. Place caramel ice creams and chocolate into 2 separate airtight containers. Cover and freeze for 6 hours or until set.
6. Line a 6.5 cm deep, 7 cup capacity loaf pan with a plastic wrap, allowing the sides to overhang. Slowly transfer ½ of the caramel ice cream to a food processor and process until smooth. Spoon over the prepared pan, and level. Cover and freeze for 30 minutes or until just firm.
7. Transfer chocolate ice cream to the food processor. Process until smooth and spoon over caramel layer in the pan. Spread to level. Cover and freeze for half hour or until firm. Repeat the process with remaining caramel ice cream. Cover and freeze for four hours or until set.
8. In a saucepan, combine remaining chocolate, cream, and coffee over low heat. Cook, stirring until smooth and well combined. Let it stand for 10 -15 minutes. Turn out ice cream onto a serving plate. Top with raspberries or strawberries if desired and grated chocolate. Drizzle with sauce. Serve immediately.

For the ultimate dessert decadence, try this chocolate, salted caramel ice cream cake. We guarantee it will become your summer dessert favorite.

For more desserts on Stagetecture, click here.

Winter Dessert: Peanut Butter Cup Cookies Recipe

Image via: Betty Crocker

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Total Time: Prep 25 minutes + Cooking 10 minutes + Cooling

Yields: 40 cookies

Ingredients

1 ¾ cups all purpose flour

Pinch of salt

1 teaspoon baking soda

½ cup butter, softened

½ cup white sugar

½ cup peanut butter

½ cup brown sugar, packed

1 beaten egg

1 teaspoon vanilla essence

2 tablespoons milk

40 mini, unwrapped chocolate covered peanut butter cups

Procedure

Image via: Betty Crocker

1. Preheat oven to 190 degrees C or 375 degrees F. Sift flour, baking soda, and salt together. Set aside.
2. Cream together-sugar, butter, brown sugar, peanut butter until fluffy. Beat in the egg, milk, and vanilla essence. Add the flour mixture and mix well. Shape into 40 balls and put each into ungreased mini muffin pan.
3. Bake at 190 degrees for 8-10 minutes. Remove from the oven and immediately press a miniature peanut butter cup into each ball. Let them cool and very carefully remove from the pan.

Tip: Freeze or put in the fridge unwrapped peanut butter cups as it is easier to press the frozen candy into the hot cookie without falling into pieces.

Perfect as a winter dessert, these peanut butter cup cookies are truly blissful bites of heaven. Just make sure to whip up a double batch because these little treats won’t last long! And don’t forget to let us know how it was?

After all the preparation, noise and parties, it is for sure time to get some relaxation. There is nothing better to relax than waking up late in the morning and have a nice, hot cup of a delicious white chocolate latte recipe. Here is a recipe from All Recipes that will for sure meet your expectations.

Warm Winter Drink – White Chocolate Latte

Image via: Amelia

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Warm Winter Drinks – White Chocolate Latte

Ingredients for two cups

• 1 ½ cups milk
• 1 tablespoon heavy cream
• 1/8 teaspoon vanilla extract
• 1 tablespoon white sugar
• ½ cup brewed espresso, hot
• ¼ cup white chocolate chips, chopped

Image via: Pinterest

Directions

1. In a saucepan, combine the milk and the cream and stir over high heat until the mixture gets hot and kind of frothy.
2. Remove from heat. Whisk in the sugar and the vanilla.
3. In a cup, combine the espresso and the chocolate chips and stir until you get a smooth mixture.
4. Pour half of the mixture into the second cup.
5. Top with the milk and stir slightly.

This drink is ideal to take a breath after all the festive activities of the past few weeks. Together with some left over cookies or desserts will make it even more perfect.

If you want, you can add flavors to the latte, like caramel, almond or peppermint. Just use one or two teaspoons of your favorite extract to jazz it up. Another option is to spice your drink up, using wintery, cozy spices such as cinnamon, nutmeg and even gingerbread spice mix. One more ingredient you can use for an afternoon or evening hot drink is a little Irish cream liquor or something similar. For decoration, use cinnamon sticks, a little cinnamon or cocoa powder or flakes of white chocolate. And of course you can always top the latte with more whipped cream!

For more drinks and cocktails on Stagetecture, click here.

Christmas Treats: Chocolate Sugar Cookies Recipe

Ingredients

(makes about 30-40 cookies, depending on their size)

• 1 ½ cup of sugar, granulated
• 2 eggs
• 1 cup butter
• ¼ cup shortening
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 2/3 cup cocoa
• ¾ teaspoon baking powder
• 3 ½ cups all-purpose flour

Directions

1. In a large bowl cream together the sugar, the butter and the shortening.
2. Add the eggs and vanilla and mix well.
3. Add the baking powder and salt and mix some more.
4. Stir in the cocoa and mix until it is well blended.
5. Now, add 1 cup of flour at a time. You should end up with soft, fluffy dough.
6. Use the dough to make your cookies or wrap in some plastic wrap and chill for about half an hour.
7. Roll out the dough on a lightly floured surface, about ¼ inch thick.
8. Bake in preheated oven at 375 F for about 6-8 minutes.

Thanks to Lila Loa for the recipe. Note that you can omit the shortening and replace it with butter. Also, keep in mind that there is a chance that you will need to add some flour or chill the dough longer in order to be able to roll it out and use cookie cutters. These cookies don’t lose their shape, so they are great for decorating.

This recipe makes soft chocolate sugar cookies that are just great to accompany a nice glass of milk. Also, frosting suits them really well. Some chocolaty, buttery or strawberry frosting would be ideal.

Of course you could dip them into some melted chocolate which would make at the same time a beautiful decoration. Making these cookies will fill your home with a smell of chocolate and Christmassy spirit. Just try not to eat them all before Christmas Eve!

For more Christmas desserts on Stagetecture, click here.

Image via: Pinterest

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Unique Ways to Decorate Christmas Cookies

Using rolled fondant

Fondant is ideal to be used with sugar cookies or for making decorations like figurines to put onto the cookies. It’s easy to use. Just roll out the fondant you want thinly using a non-stick board or confectioners’ sugar to prevent sticking if needed and cut out the shapes, either using a knife or a cookie cutter. To attach the sugar paste onto the cookie, you will have to cover the cookie with a thin coat of corn syrup. By using some corn syrup as glue you can now attach any decoration. You can use more fondant or tools to add details to the fondant. Also, you can use royal icing, edible markers or any other edible decoration you can think of.

Image via: Glorious Treats

Using Royal Icing

Royal Icing is a classic favorite. It is used either to glaze a cookie or to pipe it on one. To glaze a cookie you can dip it into the icing or apply it with a brush onto the surface of the cookie. Another way to decorate is to make the outline of the cookie or the part of the cookie you want to fill, by using a stiff icing and a small writing tip. After letting the outline dry, fill it with some thinner icing. While it’s still wet, you can place decorative sprinkles or sugars upon it. You can also add a few drops of another color icing or draw lines and if you want using a tooth pick make swirls. To make a garland for a Christmas tree cookie apply a base coat of green icing. After letting it dry, trace with a small writing tip the garland and immediately sprinkle colored sugar or sprinkles on the cookie. After a few moments, turn the cookie upside down to remove the excess sprinkles. The same technique can be used to make a garland on fondant.

Image via: Pinterest

Using food coloring in dough

While making the cookie dough, divide it into two or more parts. Add a few drops of food coloring to the parts you want and knead it to become evenly colored. Now you can make the cookies in any way you like. A nice idea is to roll out two sheets of dough in different colors, place the one upon the other and roll the sheets. Now, with a good knife, you can cut slices which will look just great. With the right kind of wrapping, you will have a unique presented cookie. Putting the roll into the fridge for some time before cutting, may make the work easier.

Image via: Southern Living

Candy melts and chocolate

Candy melts come in a vast variety of colors and are great for dipping your cookies in them and create some beautiful effects. This goes also for different types of chocolate, like the dark or the white one. Drizzle patterns on the cookies, dip them halfway or use a piping tool to make shapes and fillings.

Image via: Pinterest

Sugar, candy and sprinkles

Using colored sugar, sprinkles and candy is a simple way to decorate and they are perfect for little children. You can wet the cookies with some corn syrup to make the decoration stick, or use some icing as glue. There is no limit to what you can use to decorate your cookies.

Image via: Midwest Living

Decorating your cookies can add fun to the whole experience of Christmas cookie baking. It’s great activity for any child, even toddlers, and for creative spirits anyway.

For more dessert ideas on Stagetecture, click here.

Looking for a holiday dessert that isn’t just delicious but also light and mouth-watering? Include this Mango Napoleons with Caramel and Cream recipe on your holiday menu. This scrumptious dessert should seal the holiday experience of your guests and loved ones.

Holiday Mango Napoleons with Caramel and Cream

Image via: MS Living

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Ingredients

For The Mango Caramel

• 3 ounces (6 tablespoons) unsalted butter, cut into small pieces
• 1/2 cup granulated sugar
• 1 cup light-brown sugar
• 1 teaspoon coarse salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 cup fresh lime juice (from 2 limes)
• 2 large mangoes, peeled and cut into 1/4-inch dice

For The Mango Filling

• 2 large mangoes, peeled and cut into 1/4-inch dice
• 1/2 teaspoon finely grated lime zest
• 1/4 cup fresh lime juice (from 2 limes)
• 8 fresh mint leaves, julienned, plus sprigs for garnish

For The Mint Cream

• 1 cup heavy cream
• 1/2 cup packed fresh mint leaves, roughly chopped
• 1/2 teaspoon pure vanilla extract

For The Spiced Phyllo

• 2 ounces (4 tablespoons) unsalted butter
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 2 tablespoons confectioners’ sugar, plus more for dusting
• 6 sheets Phyllo  dough, thawed if frozen

Procedure

1. Make the spiced Phyllo: Preheat oven to 400 degrees. Melt butter with cinnamon and ginger in a small saucepan. Cut 2 pieces of parchment to fit a rimmed baking sheet. Brush 1 piece of parchment with spiced butter, and sprinkle with 1 tablespoon confectioners’ sugar. Place 1 Phyllo sheet on top, and gently brush with spiced butter. Top with another Phyllo sheet. Repeat, buttering and layering the remaining sheets. Sprinkle remaining tablespoon confectioners’ sugar on top. Using a paring knife, trim edges of Phyllo to fit parchment, and then cut into about 24 2-by-3 1/2-inch rectangles (don’t cut through parchment).
2. Transfer parchment and Phyllo to an upside-down rimmed baking sheet. Brush remaining sheet of parchment with spiced butter, and place on Phyllo, buttered side down. Place another baking sheet, right side up, on top of Phyllo. Bake until golden brown, 12 to 14 minutes. Transfer Phyllo to a wire rack, and let cool. Phyllo will keep, covered, for up to 3 days.
3. Make the mint cream: Bring cream and mint to a boil in a small saucepan. Remove from heat, cover, and let stand for 1 hour. Prepare an ice-water bath. Strain cream into a bowl, discard mint, and stir in vanilla. Cover and place bowl in ice-water bath. Let cool, stirring occasionally, about 20 minutes.
4. Make the mango filling: Combine all the ingredients in a bowl.
5. Make the mango caramel: Prepare another ice-water bath. Melt butter in a medium saucepan over medium-high heat. Add sugars, salt, ginger, and cinnamon. Cook, whisking constantly, until sugars begin to dissolve. Add lime juice, and cook, stirring often, until sugars dissolve and sauce thickens slightly. Stir in mangoes, bring to a simmer, and cook until mangoes are tender, about 15 minutes. Transfer to a bowl. Place bowl in ice-water bath, and let cool, stirring occasionally.
6. Place 2 tablespoons mango caramel in a medium bowl. Add mint cream, and whisk until soft peaks form.
7. To assemble: Place 1 Phyllo rectangle on a plate, and spoon mango caramel over top. Top with mango filling. Using an offset spatula, spread 1 tablespoon whipped cream on top. Top with a second piece of Phyllo, then caramel, filling, and cream. Dust a third piece of Phyllo with confectioners’ sugar, then place on top. Repeat with remaining Phyllo, caramel, filling, and cream. Garnish with mint sprigs, and serve.

The whole recipe should yield at least 8 servings of Mango Napoleons with Caramel and Cream. Give it a try and savor the sweet and light dessert for holidays.

For more dessert recipes on Stagetecture, click here.