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?

Christmas Dessert: Yule Log – Chocolate and Almond Buche de Noel

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Yule Log Ingredients:

1/3 cup all-purpose flour

1/3 cup cornstarch

¼ cup unsweetened cocoa powder

¼ teaspoon baking soda

¼ teaspoon salt

4 eggs

4 egg yolks

1 teaspoon vanilla

¾ cup granulated sugar

Powdered sugar

1 8-ounce package cream cheese, softened

½ cup butter, softened

2 teaspoons vanilla

1/3 cup almond slices

4 ½ cups powdered sugar

½ teaspoon almond extract (optional)

1/3 cup unsweetened cocoa powder

Yule Log Directions:

1. 1. First to make your yule log, you need to preheat the oven to 375 degrees F. Next, prepare a 15x10x1-inch pan by greasing it and lining it with waxed paper, which you also need to grease generously.
   2. In a bowl, combine cornstarch, flour and cocoa powder. Then use a fine-mesh sieve and stir these ingredients through it into a medium bowl. Add baking soda and salt.
   3. Take a mixing bowl and beat the eggs, yolks and vanilla using an electric mixer for about 5 minutes on high, until you get a thick mixture with a color of a lemon. Little by little add the granulated sugar continuing to beat the mixture on high for 2-3 minutes, until all the sugar is almost dissolved. Set the electric mixer aside and take a rubber spatula, which should be a large one. Sprinkle one third of the flour mixture over the egg mixture and fold in the flour mixture as gently as you can. Continue with the next one third flour mixture as before, and fold it in, just until its combined. Finish in the same manner with the remaining flour mixture.
   4. Slowly pour the batter in the baking pan and spread it evenly. Bake the cake for about 12 minutes or until it springs back when touched. Take care to not over-bake it, since it needs to keep its elasticity so you can roll it later. While the cake is baking, prepare a clean towel by spreading it out and sprinkling generously powdered sugar on it.
   5. When the cake is baked, remove it from the oven and let it cool in the pan on a wire rack for 2-3 minutes. Now, use a small knife to loosen the edges if necessary and turn the cake out onto the towel. Remove the waxed paper with care.
   6. Now it’s crucial to act fast, but with care. Don’t let the cake get cold or you won’t be able to roll it. So, while it’s still warm, start from a short side of the cake and roll it up together with the towel into a spiral. Let the cake with the towel cool on a wire rack. Watch this video to learn how to roll a cake. Click here to watch the video.

1. While the cake is cooling, move on to prepare the filling/frosting. To do that, simply take a large bowl and use an electric beater on medium to beat the cream cheese, add the butter and the vanilla fluffy. Little by little add the powdered sugar. Take another bowl and pour in half of the cream cheese mixture; this will be the filling. Add the cocoa powder to the remaining cream cheese mixture and beat it in; this will be the frosting.
2. Once the cake has cooled down, carefully unroll it and remove the towel. Spread the white cream cheese frosting on the cake but leave about 1 inch of the edges without filling. Now roll up the cake slowly, starting from a short side. Have a serving platter ready and place the cake with the seam side down, on it. Put the cake into a refrigerator for half an hour. Take the cake out and cut off a 3-inch slice from one end of the cake, diagonally. This part will be a branch on your Buche de Noel. Place this small piece where you want the branch to be.
3. The last step is the decoration. To do that, frost the cake entire with the chocolate cream cheese frosting. You can choose to leave one or all ends of the cake unfrosted, so the white filling shows. Chill if necessary and use a fork or toothpick to create a pattern on the frosting that will make your cake look more like a tree log. Keep it in the refrigerator until you are ready to serve.
4. If you like, you can sprinkle powdered sugar before serving, decorate with mushrooms made with meringue or marshmallows or just use chocolate sprinkles.

The main thing to keep in mind making this beautiful Christmas Dessert is to roll the cake while it’s still warm and to not bake it too long. You can make numberless variations to the filling by adding other ingredients in place of the almond slices, like berries, chocolate pieces, or other nuts, flavor it with almond extract or espresso powder or add cocoa powder to make it chocolaty; or you can just use a completely different filling based on whipped cream or chestnut filling. You can be sure that this Christmas Dessert will be a highlight to your Christmas Menu, not only because of its taste, but also because of its unique look.

For more Christmas desserts and holiday cakes, take a look at our dessert archives.

Christmas Dessert: Classic Christmas Pudding Recipe

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Christmas Pudding Recipe Ingredients:

For The Pudding

2 large apples (cooking apples)

3 eggs

1 kg raisins

50 g almonds (blanched)

150 g wheat flour

3 tbsp brandy

250 g butter

100 g sugar (crumbled muscovado, if possible)

200 g candid peel, large pieces

100 g white breadcrumbs (soft)

1 nutmeg

For Brandy Butter

175 g softened unsalted butter

zest of half an orange

5 tbsp icing sugar

4 tbsp brandy

2 pieces of ginger, finely chopped

Christmas Pudding Directions

For The Pudding

1. Peel the apples, deseed them and cut them into bite-sized chunks.
2. Chop the blanched almonds into large irregular chunks.
3. Cut the candied peel into bite sized pieces.
4. Grate three-quarters of the nutmeg and keep aside.
5. For the pudding-now mix apples, eggs, raisins, almonds, flour, brandy, sugar, candied peel, white breadcrumbs and nutmeg powder in a large bowl. Grate the butter stick and mix little by little into the above-prepared mix. Stir well so that the butter folds in properly with the rest of the mixture.
6. Now grease 2, 1,2 ptr bowls generously with butter and add a sheet of bowl-shaped butter paper at the bottom of each. Put the pudding mix in both these bowls and cover with a double layer of butter paper. Tie a string to secure the butter paper and trim off the extra edges.
7. Now spread aluminum foil on a flat surface, keep each bowl on the foil and wrap the foil all the way up. Spread another aluminum on the top of each bowl and wrap it all the way down to form a double wrap. The idea is to make it water tight. Tie another string to bind the foils to the bowl.
8. Now oven-steam the pudding for eight hours, adding water in the base bowl as and when required. Remove from the steam and let the pudding cool over night.
9. Once the pudding is all cold and settled, carefully take it out of it’s wrapping and wrap it in fresh greaseproof paper, foil, and string. This needs to be stored in a cool dry place up until Christmas.

For The Brandy Butter

1. Cream the butter with sugar and orange zest.
2. Add brandy little by little along with chopped ginger. Mix well.
3. Put it in a small container and put aside in a fridge to set. This mixture will stay in the fridge for about a week and in the freezer for about six weeks.

Christmas Pudding Recipe: Putting It All Together

1. On Christmas, oven-steam the pudding again for about one hour. Take it out of the foil and wrapping.
2. To flame the pudding, heat 3 to 4 tbsp brandy in a small pan, pour over the pudding and set to light.
3. Serve along with brandy butter.

Phew! that was some real hard work… stretching over days, but one thing is certain, this Christmas Dessert is all set to amaze everyone. While preparing this dessert I would suggest adding a few chopped walnuts as well or if you want replacing the almonds with walnuts! But that’s up to you. This pudding is enough for about 12 to 16 people but there is no guarantee It might well be over before you know! Do share your thoughts on this Christmas Dessert.

Try Jamie Oliver’s Christmas Pudding from his Nan!

Looking for more Christmas dessert recipes?

Take a look at our:

19 Christmas Cake Recipes to serve after your delicious holiday meal.

20 of Our Favorite Christmas Cookie Recipes

What yummy desserts will you make this holiday? Still need inspiration? Take a look at our dessert recipes archives.

Halloween Dessert: Candy Corn Parfait Recipe

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Halloween Desserts Parfait Ingredients:

(for about 6 servings)

10 oz. cream cheese

1/2 cup powdered sugar

1/3 cup cream

1 teaspoon vanilla

10 oz. lightly thawed Cool Whip

yellow and orange food color

candy corn for decoration

Halloween Party Desserts Directions:

1. In a large glass bowl, beat the cream cheese with a mixer until smooth and fluffy. Add the powdered sugar little by little while continuing beating. Continue beating and add the cream and then the vanilla. Beat another one minute on medium high speed. Now carefully fold in the Cool Whip and stir the mixture to combine all ingredients.

2. Divide the mixture in even parts into three bowls. Leave the cream mixture in one bowl white. In the second bowl, add the orange food color and stir carefully to get the desired color. Add the yellow food color to the third bowl and mix to get the desired color. Pour the mixture of each bowl into a separate piping bag.

3. Choose the serving glasses or plastic cups and squeeze a layer of the yellow mousse into the glasses. Continue by squeezing a layer of orange mousse into the glasses and finish with a layer of the white mousse, so you will have your final candy corn inspired dessert.

4. Place the glasses into the fridge for at least 1 hour before serving. Use candy corn to add the finishing touch!

Check out these Halloween Party Ideas for your Halloween Desserts Ideas

See our 35 best Halloween Desserts here for your fun party!

For More Halloween party ideas, take a look at these Halloween cupcakes.

Thanksgiving Dessert: Pumpkin Cheesecake Trifle Recipe

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Thanksgiving Pumpkin Cheesecake Trifle Ingredients:

12 gingerbread cookies, crushed into crumbs (about 2 cups) plus a few for decoration

1-2 tablespoons unsalted butter, melted

8 ounces cream cheese, softened

1 cup pumpkin puree

1 cup cranberry puree (optional)

1-2 teaspoons pumpkin pie spice

1 teaspoon pure vanilla extract

1/2 cup brown sugar

12 oz whipped topping thawed and divided

Pumpkin Cheesecake Dessert Directions:

1. Combine the cookie crumbs and the melted butter in a medium sized bowl. Place a layer of this mixture at the bottom of your serving bowl or glasses and press them to form a firm layer.
2. Take a large bowl and beat the cream cheese until its smooth, using a mixer for ease.
3. Add the pumpkin puree, sugar, the vanilla extract and the spice to the cream cheese and combine well.
4. If using cranberry puree hold to the side until ready to layer.
5. With a spatula, gently fold in the whipped topping.
6. Now it’s time to assemble the trifle. Spoon a layer of your pumpkin cream on top of the cookie crumb layer. Next, add a layer of whipped topping and repeat with a layer of cookie-butter crumble mixture, pumpkin cream and whipped topping until your serving bowl or glass reaches the top.
7. Refrigerate the trifle until you are ready to serve them. Decorate with some whole cookies or cookie crumbles, or cinnamon powder. Optional: garnish with whole cranberries as pictured above.

This straight-forward pumpkin cheesecake Thanksgiving Dessert Recipe will be closing the special menu in a wonderful way. The colors of the trifle are stunning fall colors and the taste of the pumpkin and spicy cookies are the best flavors to have at a Thanksgiving table. You can choose whether to serve the Pumpkin Cheesecake Trifle in a large clear glass bowl and then serve everyone with their portion onto a dessert plate or serve it right away in wonderful individual, clear dessert glasses, but either way, it will be a delicious finale for your Thanksgiving Dinner.

Need more Thanksgiving Dessert Recipes?

Look to our 35 Favorite Thanksgiving Desserts for the yummiest and dreamiest of Thanksgiving desserts!

For more Thanksgiving Dessert Recipes on Stagetecture, click here.

35 of Our Best Halloween Desserts Recipes

1. Halloween Desserts: Spooky Ghost Cupcakes

Undoubtedly, these Halloween Ghost Cupcakes is a perfect way to wrap up a Halloween party.  They not only look great but they are also very delicious. Your little ones will go crazy for these cute, adorable treats. And of course, you will be happy too, when you will see how easy they are to make.

2. Worm Cupcake Recipe

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Create these gruesome Halloween worm cupcakes for your kids this season. Decorated with crushed cookies and gummy worms to make a creepy festive treat, they are sure to make you crave for more than one. The best part? The recipe is so easy to put together that you can involve young ones and make it a fun family activity.

3. Halloween Themed Cookies

In lieu of store-bought treats, why not whip up a batch of these homemade Halloween themed cookies this year? While they are made of flavorful seasonal ingredients on one hand, they are scary and spooky on the other. So go ahead, show off your creativity and get ready to turn some heads!

4. Halloween Recipes: Spooky Caramel Apples

These caramel apples are a delicious way to enjoy a serving of fruits and are ideal as Halloween treats
when they are garnished in a creepy way. The best thing about this recipe is that it is very easy to make and can be prepared with items on hand. Just make sure to prepare plenty of them as they are sure to vanish in minutes.

For those, searching for the perfect Halloween desserts, your search ends here. These spooky but sweet recipes are just perfect for your holiday party. So,  use these ideas and be sure to get into the fun of the season.

30 of our Blogger Friends’ Best Halloween Dessert Recipes

1. Halloween Popcorn Balls
2. Halloween Monster Popcorn Candy Corn Recipe
3. 10 Minute Eye of Newt Halloween Donuts
4. Slime Monster Halloween Donuts
5. Chocolate Pumpkin Trifle with Sweetworks Candy
6. Halloween Kitty S’more Trifle
7. Brownie Brittle Graveyard Eclair
8. Witch’s Broom Snacks
9. Black Widow Spider Bites
10. Easy Oreo Pumpkin Whip Dessert
11. Spider Halloween Brownies
12. Kid’s Dirt Dessert Snack Pack
13. Haunted House Cupcake Cake
14. Jack Skellington Chocolate Covered Apples
15. No Bake Twix Roll with Caramel
16. Zombie Dirt Dessert
17. Eye Popping Spooky Halloween Bundt Cake
18. Candy Corn Poke Cake
19. Dipped Marshmallow Pops for Halloween
20. Bloody Zombie Brain Cupcakes
21. Halloween Orange Cream Mini Cone Cupcakes
22. Easy Twinkie Mummies Halloween Treats for kids
23. Easy Halloween Treat: Pretzel Bones
24. Spider Donuts
25. Candy Cornbread Muffins Halloween Desserts
26. Halloween Cheesecake Cones
27. Halloween No-Bake Chocolate Eclair Dessert
28. Undead Are Rising Cupcakes Halloween Desserts
29. Butterscotch Candy Apples
30. Candy Corn Shot Glasses

31. Check out all of these yummy Halloween Dessert Ideas at All Recipes

For more Halloween desserts on Stagetecture, click here.

Labor Day Dessert: Raspberry Ice Cream Cake

Raspberry Ice Cream Cake Ingredients:

8 servings

1 frozen or homemade pound cake (10-3/4 ounces). The frozen one should be unthawed and the normal one should be at room temperature.

Softened vanilla ice cream (1 cup)

Cream of tartar

Softened raspberry sorbet (2 cups)

Pure vanilla extract (1/2 teaspoon)

Sugar (1/2 cup)

2 large egg whites

Chocolate wafer cookies (1/2 cup; roughly crumbled)

Ice Cream Cake Directions:

1. Cut the pound cake horizontally into 4 slices. Line a baking pan with plastic wrap while leaving two sides with 6 inches overhang.
2. Now, make the layers in the pan. The order of the layers can be one slice cake at the bottom, 1-cup sorbet, one slice of cake, half-cup ice cream, crumbs of cookies, another half-cup ice cream, another cake slice, one-cup sorbet, and finally, one slice of cake at the top. Remember that, you can decorate the order any way you want. With a slice of cake at the bottom and the top, arrange the internal layers as per your taste and liking.
3. Wrap the layered cake with a piece of plastic wrap. You have to refrigerate it for minimum one hour and can keep it in the freezer for maximum three days.

Meringue Filling Cake Directions:

1. While the cake is in the freezer, whisk together a pinch of cream of tartar and the egg whites in a heatproof bowl.
2. Put the bowl over a pan of boiling water and keep stirring until the mixture becomes foamy. Mix sugar and keep whisking until the sugar dissolves.
3. Turn off the heat and beat the mixture with an electric mixer for 6 minutes until sheeny, stiff peaks are formed. Now, add vanilla and beat for another minute.
4. Take the cake out of the freezer and top with meringue.
5. Serve!

Conscious about health? Make the cake Gluten Free and no one will know the difference! The topping can be changed with anything you like. You can use plain whipped cream or fruits like kiwis, cherries, or raspberries with drizzled chocolate on top. This raspberry ice cream cake is a fabulous recipe that your guests will surely love to taste.

Do you have any other variations of this ice cream cake recipe? For more dessert ideas on Stagetecture, click here.

Easy Dessert: Oreo Cheesecake Bites

Oreo Cheesecake Ingredients:

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22 Oreos: 16 left whole, and 6 coarsely chopped
2 – 8oz packages cream cheese, at room temperature
1/2 cup sugar
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
Pinch of salt

Oreo Cheesecake Bites Directions:

1. Preheat oven to 275 F.
2. Line 16 muffin tins (or a muffin tin pan and ramekins to hold 16 Oreo cheesecake bite with paper liners. Place 1 whole Oreo in the bottom of each tin.
3. Beat the cream cheese in the bowl. Gradually add the sugar and vanilla while continuing beating. Add the in the beaten eggs, a little at a time. Make sure to scrap down the sides if needed. Now add the sour cream and salt while beating. Finally, add the chopped cookie pieces by stirring them in by hand.
4. Pour the batter into the prepared tins, filling each almost to the top.
5. Bake, rotating pan halfway through, until filling is set, for about 22 to 25 minutes. Let them cool in the tins for about 15 minutes on a wire rack before transferring them onto a plate. Put them in a refrigerator for at least 4 hours before serving.

These Oreo Cheesecake bites will soon become a favorite for a perfect dessert for any occasion!

For more dessert ideas on Stagetecture, click here.

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Summer Dessert: Mango Souffle Recipe

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Mango Mousse Ingredients:

1 cup pureed mangoes

1-1/4 cup chilled cream

2 tbsp lemon juice

1 tbsp gelatin

1 cup sugar

1/2 cup water (at room temperature)

3 eggs (separated)

Mango Souffle Directions:

1. First you will need two saucepans, a smaller one and a larger one. The smaller should fit in the larger one containing water.
2. Put the egg whites in a clean glass bowl and the yolks in the smaller saucepan.
3. In another bowl soak gelatin in half cup water.
4. Add sugar to the egg yolks and beat till the mixture becomes light and creamy.
5. Now place the larger saucepan containing water on a low heat. Place the smaller saucepan containing the egg mix over it and add pureed mangoes to it. Stir continuously.
6. Now you have the custard ready.
7. Add soaked gelatin to the custard while it is still warm. Mix well.
8. Now take off from heat and add lemon juice. Keep it aside and leave it to cool and set partially.
9. Separately beat egg whites so that they form stiff peaks.
10. Beat the cream to a smooth consistency and fold it carefully into the partially set custard.
11. Next fold in egg whites and keep folding till no lumps remain.
12. Empty the contents into a nice serving bowl and allow it to set in the refrigerator.
13. The mango soufflé is ready.

If you like the presentation of an angled souffle consider placing souffle in glasses tilted in a muffin pan. Let the souffle set and then add whipped topping.

It is important to note that the soufflé needs to set in the fridge and not the freezer. Secondly, you can keep some cream apart for decorating the soufflé. You might also like to set the soufflé in smaller pudding bowls and garnish them with fresh mango cubes and cream. Do share your views on this recipe and let us know if you can think of any interesting twists.

Click here for more Summer Dessert Recipes on Stagetecture!

 St. Patrick’s Day Desserts: Chocolate-Mint Cookie Bars

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Chocolate Mint Ingredients:

1 Pouch (1 lb 1.5 oz) of Sugar Cookie Mix
1/2 cup chocolate powder
1 Egg
½ cup of Butter, softened
1 teaspoon of Green Food Coloring
1 container of (12 oz)  Whipped Cream Frosting
3 teaspoons of Peppermint or Mint Extract
1 bag (or 2 cups) of (12 oz) Dark Chocolate Chips
¼ cup of Candy Sprinkles

Chocolate Mint Cookie Bars Directions:

1. Preheat your oven to 375 degrees F.  Then line a large cookie sheet with parchment paper.
2. Next, take out a large bowl and stir the cookie mix, chocolate powder, butter, egg, food coloring and the 2 teaspoons of the peppermint or mint extract until the mixture forms into a soft dough.  With a tablespoon, scoop out tablespoon sized dough onto the cookie sheet.
3. After the sheet has been filled then set it into the oven for 8-11 minutes or until golden around the edges.  Then take out the cookie sheet and let it cool for 2 minutes then remove each cookie from the cookie sheet onto a cooling rack to thoroughly cool.
4. Take out a medium sized bowl, mix in the frosting along with the remainder of the 1 teaspoon peppermint or mint extract.  For each cookie sandwich you want to spread a considerable amount of frosting on the bottom of 1 cookie then top it with the second cookie bottom side down; and gently press together.
5. With a small microwavable bowl, microwave the chocolate chips uncovered on High for approx. 1 minute or until they are melted.  Be sure to stir and if you need to microwave more then do it at 15 second intervals.  After the chips have melted take a cookie sandwich and dip one side, halfway into the melted chocolate and spread the sprinkles over it.  Place on cooking parchment paper and let it stand.
6. When chocolate has dried, then enjoy!

*For more fun with this St. Patrick’s Dessert, try setting a few of the cookies in a bowl or on a plate and top it with green ice cream.  If you don’t have the peppermint extract then vanilla will do just fine and for the sprinkles see if you can find and use some in the shapes of shamrocks! What St. Patrick’s day desserts will you try this year?

This St. Patricks Irish Creme Chocolate Cheesecake would be perfect too!

For more St. Patrick’s Day ideas on Stagetecture, click here.