Easy Chocolate Truffles 4 Ways

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Chocolate Truffles 4 Ways
Serves 14-16 (per recipe)

Classic Truffle

INGREDIENTS

3 cups semisweet chocolate chips
1 ½ cups heavy cream

Topping
1 cup cocoa powder

PREPARATION

In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency.

Pour mixture into a bread pan.

Allow to sit in refrigerator for 1 hour or until mixture is solid.

With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).

Roll in cocoa powder for topping, and enjoy!

White Chocolate Chip Truffle

INGREDIENTS

3 cups white chocolate chips
½ cups heavy cream
1 cup semisweet chocolate chips

Topping
1 cup semisweet chocolate chips (melted)
¼ cup white chocolate (melted – to drizzle)

PREPARATION

In a medium-sized pan, combine white chocolate chips and heavy cream over low heat. Mix until you achieve a smooth consistency.

Pour mixture into a bread pan.

Allow to sit in the refrigerator for 20 minutes to cool down.

Pour one cup of semisweet chocolate chips into truffle mix and stir to spread evenly.

Place in refrigerator for 1 hour or until mixture is solid.

With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).

In two small bowls, melt remaining cup of semisweet chocolate and white chocolate.

Dip the truffle in melted semisweet chocolate, allow to dry and then drizzle with the white chocolate.

Place back in the fridge for 10 minutes and enjoy!

Dark Chocolate Peanut Butter Truffle

INGREDIENTS

3 cups dark chocolate chips
2 cups heavy cream

Topping
1 cup peanut butter (melted)
1 cup peanuts (crushed)

PREPARATION

In a medium-sized pan, combine dark chocolate chips and heavy cream over low heat. Mix until you achieve a smooth consistency.

Pour mixture into a bread pan.

Allow to sit in the refrigerator for an hour to cool down.

With an ice cream scoop form balls from the mixture (refreeze if truffle begins to melt).

In a small bowl, melt peanut butter. On a cutting board, crush peanuts.

Dip the truffle in melted peanut butter, then roll in crushed peanuts.

Place back in the fridge for 10 minutes and enjoy!

Cookies ‘N’ Cream Truffle

INGREDIENTS

3 cups white chocolate chips
1/2 cup heavy cream
24 cookie sandwich fillings

Topping
1 cup semisweet chocolate chips (melted)
24 cookie sandwich crumbs

PREPARATION

Take 24 cookie sandwiches and remove the filling from the center. Collect those in one small bowl, and collect the cookies in another small bowl.

In a medium-sized pan, combine white chocolate chips,heavy cream, and cookie sandwich fillings over low heat. Mix until you achieve a smooth consistency.

Pour mixture into a bread pan.

Allow to sit in the refrigerator for an hour to cool down.

With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).

In a small bowl, melt semisweet chocolate. On a cutting board, crush cookies.

Dip the truffle in melted semisweet chocolate, then roll in cookie crumbs.

Place back in the fridge for 10 minutes, and enjoy!

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