Recipe for Easy Chocolate Truffles
INGREDIENTS:
Please visit my new website, Make It and Bake It with Beth, for the Easy Chocolate Truffles recipe.
NOTE: To toast the coconut, preheat oven to 325 degrees. Place desired amount of sweetened flaked coconut in a baking pan and spread it evenly over the pan. Place the pan in oven & cook for about 15 minutes, or until coconut is lightly browned.
I can't wait to try these. The recipe really seems easy, yet you make them look so elegant and appealing. They look delicious!
ReplyDeleteThese truffles last longer since you use sweetened condensed milk instead of real cream. Also, look for brands other than Eagle Brand Sweetened Condensed milk for a much cheaper alternative.
ReplyDeleteSometimes the Eagle brand is cheaper than the generic brand. Shawn, let me know if you try the recipe! I love how they don't require many steps at all!
ReplyDeleteEverything was going pretty well until when I was heating it the mixture started to separate a bit... I was able to fix it some with a little whisking, but I'm wondering if this happened maybe because the heat was too high?
ReplyDeleteHi Bella,
ReplyDeleteI'm glad you were able to fix it up with the whisking. The mixture is actually supposed to be stirred the entire time (for 3 minutes or so) on medium heat once the condensed milk is added. I usually heat the butter on the lowest setting until it melts & stir in the cocoa powder on the low setting. I increase the heat to medium right after adding in the the condensed milk. Hope that helps.
I just tried this recipe, and mine also separated. I was whisking the entire time while adding the cocoa powder. I'm wondering if it could be taken right off the heat once you add the condensed milk? When I added the condensed milk is when it separated. I tried whisking it afterwards and it seemed to make it worse. Now I have a chocolaty blob surrounded by butter :(.
DeleteDid you have the heat on low? The butter has to melt on the lowest heat, and then chocolate powder is stirred in and you whisk it until it is completely smooth, on the low heat, too. You only adjust the heat to medium when you add in the sweetened condensed milk and stir for three minutes on medium heat. Sorry you had troubles. I've made this recipe dozens of times and always had good results. Did you use sweetened condensed milk? It is thick so I don't know how it would separate.
DeleteCan you use salted margerine instead of butter ?
ReplyDeleteOh my... why would you want to? Margarine is made from fake ingredients and is not healthy.
DeleteHi, I'm so sorry that I didn't see this comment until now. I would recommend using the unsalted butter. The salted will change the flavor of the truffles & unsalted butter is preferable when making desserts!
ReplyDeleteI am about to try this recipe... i have never made truffles before. I am assuming finely chopped hazel nuts would be a tasty coating?
ReplyDeleteYes, I think hazelnuts would be a great coating! Hope you love the truffles.
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ReplyDeleteCan I make this up using my homemade condensed milk?
ReplyDeleteCould you use lard or dripping instead of butter?
ReplyDeleteHi Alex,
DeleteThe unsalted butter will be best for this recipe. Enjoy!
The condensed milk comes in chocolate or camel I tried both great truffles
ReplyDeleteHow many ounces (or ml) of condensed milk is needed? There are 2 sizes of cans here, one is 14 oz and the other is 10 oz.
ReplyDeleteGo with the 14 ounce. Make sure it's sweetened condensed milk, too. Enjoy!
DeleteI just made these and they are not as firm as the truffles I make from baking chocolate. I could not find any dark chocolate this year, but I had dark chocolate cocoa powder and found your recipe. They were in the refrigerator for a couple of hours before I tried rolling them. I am wondering if I should add more butter next time. I will try again after they have been chilled overnight.
ReplyDeleteHi Nina,
DeleteThey actually are a lot softer than truffles made from baking chocolate. The truffles should be refrigerated up until serving, too. I think they have a great flavor and texture. Hope they turn out for you.
Thanks, I'll let you know, definitely tasty!
ReplyDeleteWell, refrigerated over night and most of today. Not good. Way too soft to work with. Very disappointing.I make truffles every Christmas for gifts and this recipe just does not work, maybe less S&C milk and more butter to firm them up. Even refrigerated they are flat blobs.
ReplyDeleteSorry they didn't turn out for you. I have never had any problems with this exact recipe. It is from the Hershey's website, as noted at the end of my post. I always follow it and always have good results. The only thing different in the recipe I use is more cocoa powder, which just makes a richer chocolate flavor. https://www.hersheys.com/recipes/en_US/recipes/3780/chocolate-truffles.html
DeleteIt is very soft to work with, but using a lot of cocoa powder helps with the shaping process.
I looked at the Hershey's site also, I am wondering if the difference is that I am using their dark chocolate. Nuts, coconut would also firm up the truffles creating a harder exterior. I just used cocoa powder.
ReplyDelete