Best 20 Easy Truffles Recipes

EASY DECADENT TRUFFLES

Steps:

• In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

EASY CHOCOLATE TRUFFLES

Steps:

• Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy-smooth.
• Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.
• Using a tablespoon (a spring-action 1 Tb. scoop is ideal), mold chocolate into balls, 1 level Tb. at a time, and place on a cookie sheet lined with greased parchment paper.
• Place desired coating in a small bowl. Working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. If necessary, roll truffles by hand to make round. Return to parchment. (Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month.) Before serving, let stand at room temperature to soften slightly.

COOKIES & CREAM TRUFFLES EASY DESSERT RECIPE BY TASTY

Steps:

• In a food processor, finely crush the cookies, reserving about 2 tablespoons of the mixture for sprinkling on top of the truffles.
• In a large bowl, combine the cookie crumbs and cream cheese, stirring until evenly mixed. Chill the mixture for about an hour or until it can be rolled into a ball and hold its shape.
• Divide and roll the mixture into golf ball-sized balls. Dip the truffles in the melted white chocolate and place on a baking sheet lined with parchment paper. Sprinkle the reserved cookie crumbs on top of the truffles before the chocolate hardens.
• Enjoy!

EASY CHOCOLATE TRUFFLES

Steps:

• In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Stir in milk, almond extract and salt. Cool to room temperature. Shape into 1-in. balls; roll in nonpareils and sprinkles. Store in an airtight container.

EASY WHITE CHOCOLATE OREO® TRUFFLES

Steps:

• Line a large baking sheet with waxed paper.
• Place all of the sandwich cookies in a food processor; pulse into fine crumbs.
• Combine cookie crumbs and cream cheese in a large bowl; beat with an electric mixer until a soft dough forms. Scrape down the sides of the bowl and the beaters with a spatula to ensure even mixing.
• Roll dough mixture into 1-inch balls; set on the waxed paper. Refrigerate until firm, about 30 minutes.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 1-minute intervals, stirring after each interval, 3 to 4 minutes.
• Dip balls in melted white chocolate using 2 forks. Return to the waxed paper. Refrigerate until white chocolate is set, about 30 minutes.

EASY DARK CHOCOLATE TRUFFLES

Steps:

• Heat chocolate and cream in a heatproof bowl set over a pan of simmering water, stirring occasionally, until chocolate is melted and mixture is smooth. Remove from heat. Add butter (and alcohol, if desired); stir until butter is melted.
• Pour mixture into an 8-inch square baking dish. Cover with plastic wrap; refrigerate until mixture is firm but still spoonable, about 2 hours.
• Line a baking sheet with parchment paper. Using a very small (about 1 inch diameter) ice cream scoop (or a melon baller), drop balls of chocolate mixture onto lined sheet. Refrigerate 10 minutes.
• Put cocoa in a large bowl. With cocoa-dusted hands, roll chocolate balls one at a time until smooth. Drop into cocoa; roll to coat.

EASY CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Steps:

• Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Beat in the vanilla extract. Add flour, alternately with sweetened condensed milk, beating well after each addition. Fold in the chocolate chips and toffee bits; mixing just enough to evenly combine.
• Using a small cookie scoop, make 1-inch balls and place them on waxed paper lined baking sheets. Refrigerate until firm, about 1 hour.
• Melt the chocolate coating in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or coating will scorch. Dip the dough balls in the chocolate coating, allowing any excess to drip off. Place on waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces. Refrigerate until firm, about 15 minutes. Store in the refrigerator.

EASY TRUFFLES

Steps:

• Place chocolate chips and milk in a microwave-safe bowl; microwave on high for 3 minutes, stirring halfway through. Stir in vanilla. Refrigerate, covered, until firm enough to shape, about 3 hours., Shape into 1-in. balls; roll in nuts or jimmies. Place in a 15x10x1-in. pan; refrigerate until firm, about 1 hour.

EASY MINT CHOCOLATE TRUFFLES

Steps:

• Line a 15x10x1-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. , In a heavy saucepan, combine the sugar, milk and remaining butter. Bring to a boil over medium heat. Cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; stir in chips and peppermint extract until chocolate is melted. Stir in marshmallow creme and vanilla until smooth. Spread into prepared pan., Refrigerate, uncovered, for 3 hours or until firm. Lift out of pan; cut into 1-1/2-in. squares. Roll each into a ball. Roll truffles in cocoa, nuts or sprinkles. Refrigerate in an airtight container.

EASY PEANUT BUTTER TRUFFLES

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., In a small saucepan, combine honey and remaining butter over medium heat; cook and stir until blended. Stir in peanut butter until smooth. Remove from heat; whisk in confectioners' sugar and vanilla. Spread into prepared pan. Refrigerate, covered, 2 hours or until firm., Place peanuts in a shallow bowl. Using foil, lift candy out of pan. Remove foil; cut candy into 64 squares. Shape squares into balls; roll in peanuts. Store between layers of waxed paper in an airtight container in the refrigerator.

SUPER EASY CHOCOLATE TRUFFLES

Steps:

• Take 125g of the chocolate and grate it finely (Use a piece of paper to hold the chocolate so that it doesnt melt under your fingers). Chop the remaining 25g into small pieces.
• Cream the butter (I used a spoon, but you may also use a hand-mixer). In portions add the grated and chopped chocolate as well as the chocolate/cocoa powder and the rum.
• Form balls (about the size of a hazelnut) out of the mass (wash your hands with cold water if they get too warm to form the balls without melting all the chocolate) and roll them in your desired garnish (see above).
• Place in candy wrappers and store in a box in a cool place (these will keep for up to 8 days).

EASY CARDAMOM-ORANGE CHOCOLATE TRUFFLES

Steps:

• In a small saucepan, whisk together cream and cardamom. Add orange peel; bring just to a boil. Remove from heat; let stand 15 minutes. Line a baking pan with parchment; set it and another pan aside.
• Return cream mixture to heat; bring to a boil. Place chocolate in a heat-proof bowl. Remove cream mixture from heat. Pour through a sieve set over chocolate; discard solids. Stir until melted and smooth.
• Pour chocolate mixture onto the unlined baking pan, and spread in an even layer with an offset spatula. Transfer baking pan to freezer; chill chocolate until hardened but malleable, 15 to 20 minutes.
• Using a tablespoon, scrape enough chocolate from pan to form a roughly shaped 1-inch ball, being careful not to press too hard against baking pan. Repeat. Transfer balls to the parchment-lined pan; chill truffles in the refrigerator 10 minutes.
• Place the confectioners' sugar, the cocoa powder, and the chopped nuts in 3 separate bowls. Roll the truffles in desired coatings.

QUICK & EASY CHOCOLATE TRUFFLES

Steps:

• Bring the cream and sugar to a boil.
• Remove from heat and pour over the chocolate, which has been broken up into small chunks and placed in a clean bowl.
• Stir gently adding the room temperature butter.
• Continue to stir until all the chocolate has dissolved.
• As the mixture cools, it will begin to thicken.
• Next, add the cassis and continue to stir for another 2 to 3 minutes.
• Cover with a kitchen towel and place in a cool area but do not refrigerate.
• It is best to leave it overnight for it to cool thoroughly and start to firm up.
• Take your chocolate truffle mix, which should be firm, yet, soft to the touch.
• Place it into a piping bag that has a quarter inch nozzle attached.
• If you don't have a piping bag, just drop teaspoonsful of the mixture.
• On a clean tray with parchment paper, pipe out long sausage length strips of the chocolate truffle.
• When all has been piped out, take a small kitchen knife with the tip dipped in hot water then cut the chocolate truffles into 1 1/4 inch lengths.
• Using a clean pastry brush, brush 5 or 6 chocolate truffles at a time with a little of the melted chocolate.
• One by one, roll them gently in the palms of your hand and then drop them into either the cocoa powder or the powdered sugar.
• Roll them around and remove any excess sugar or cocoa.
• Place in a storage container or serving dish.
• It is best to store these truffles in a cool part of the house but do not refrigerate.

SUNNY'S EASY S'MORES TRUFFLES

Steps:

• For the truffle base: In a double boiler (you know the rules, don't let that water touch the bottom of your top pot or bowl), add the milk chocolate, sweetened condensed milk, bittersweet chocolate and salt. Cook until the mixture reduces in volume and slightly thickens, 8 to 10 minutes. Transfer to a tray and then refrigerate until solid, about 3 hours.
• For the coating. Set the oven to broil or the highest temperature possible on your oven and preheat. On a large parchment paper-lined baking sheet with edges, add the marshmallows in 1 layer. Broil until the marshmallows are black: not brown, but black. If the oven is uneven, rotate the tray during broiling, but it needs to char them black. Have the strength to wait.
• Allow the marshmallows to cool completely; sliding the parchment off the sheet onto a plate and placing it in the fridge helps. Once the marshmallows are hardened completely, remove and finely chop. Add them to a large bowl with the graham cracker crumbs and stir to combine.
• Remove the truffle base from the refrigerator and, using a small scoop or spoon, make several balls a bit smaller than a golf ball or the size of a shooter marble. Roll these in the graham/marshmallow coating and place on a tray. Repeat with the rest of the truffle base and coating and refrigerate until ready to serve.
• Serve the truffles chilled or at room temperature.

EASY CHOCOLATE TRUFFLES AKA: COOL WHIP CANDY

Steps:

• In large microwave safe bowl, melt the chocolate chips slowly. About 30 seconds at a time, stirring between each increment until the chips are melted.
• Slowly start folding in the thawed Cool Whip & then continue to stir until well incorporated. (If Cool Whip is not well thawed the chocolate will freeze into tiny bits, ending with texture that resembles a rice krispie treat when eaten. The optimal outcome is to have a center that is light & fluffy like a 3 Musketeers candy bar.) Either way, they are very good.
• Line a cookie sheet with waxed paper or parchment.
• Roll a Tablespoon sized amount in your fingers or use a small (1-1/2 inch)cookie scoop and form into balls. Set aside on prepared cookie sheet. Repeat until the mixture is used up.
• Put cookie sheet with truffle centers into freezer for about 20 minutes (or longer to harden a bit).
• When ready to roll, remove centers from freezer & let sit on counter for just a few minutes.
• Put crushed graham crackers into a shallow bowl, roll each ball to cover and then place back on cookie sheet.
• When finished, put the cookie sheet back in freezer for an hour or two.
• Store covered in refrigerator or for long-term storage put the truffles into a large resealable bag & store in the freezer.

EASY STRAWBERRY CHEESECAKE TRUFFLES

Steps:

• Beat cream cheese, powdered sugar, and vanilla extract in a bowl using an electric mixer until light and fluffy. Mix in strawberries and jam to incorporate. Stir in whipped topping using a spatula. Stir in graham cracker crumbs. Freeze for 2 hours.
• Line a baking sheet with parchment paper and set aside.
• Drop tablespoonfuls of cheesecake mixture onto the prepared baking sheet using a spoon or ice cream scoop. Shape each dollop into a ball using your hand; if the mixture is too soft to work with, place in the freezer for a few minutes to harden.
• Place shaped truffles into the freezer until completely frozen, about 2 hours.
• Melt semisweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Let set to cool slightly, about 5 minutes.
• Remove truffles from the freezer and dip into melted chocolate using a fork or spoon, working in small batches. Place onto parchment paper.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour carefully into a zip-top bag, cut off 1 corner, and drizzle over truffles. Store truffles in the freezer or refrigerator until ready to serve, at least 15 minutes.

SO-EASY TRUFFLES

Steps:

• Place cookies in a food processor; cover and process until finely crushed. Add cream cheese; process until blended. Roll into 1-in. balls. Roll in wafer crumbs. Store in an airtight container in the refrigerator.

EASY CHOCOLATE TRUFFLES

Steps:

• In med saucepan, bring butter and cream to a boil over med-high heat.
• Remove from heat.
• Add chocolate, liqueur and rind.
• Stir until melted and smooth.
• Pour truffle mixture into a shallow bowl.
• Chill for 2 hours.
• Line 2 baking sheets with waxed paper.
• Shape rounded teaspoonfuls of truffle into 24 small balls.
• Place truffles on prepared baking sheets.
• Chill 30 minutes.
• Melt chocolate and oil in a double boiler until smooth.
• Transfer chocolate into a bowl.
• Cool slightly.
• Using 2 forks, coat 3/4 of the truffles in chocolate, allowing excess coating to drip back into the bowl.
• Cover 6 truffle in sprinkles.
• Sift icing sugar over 6 truffles.
• Leave 6 chocolate coated truffles plain.
• Coat remaining 6 truffles in cocoa.
• Chill 30 minutes.
• Store in fridge for 10 days or in freezer for 3 months.

SO EASY HOMEMADE TRUFFLES

Steps:

• Melt chocolate in microwave on med. power.
• Stir occasionally; set aside.
• Beat cream cheese until smooth.
• Gradually add sugar, beating until well blended.
• Add melted chocolate and vanilla, mix well.
• Refrigerate for 1 hour.
• Roll into 1 inch balls.
• Roll in nuts or coconut.
• Store in refrigerator.

EASY MOCK TRUFFLES

Steps:

• Melt chocolate in top of double boiler over hot water or in microwave. Stir until evenly melted. Add the can of frosting and the flavor/extract. Blend well. Mixture may start to thicken. Chill in refrigerator for several hours or overnight.
• Use spoon or melon baller to scoop mixture into hand and roll in coating of your choice, place in mini muffin cups. Place in decorated box or tin and give as gift or place on party tray.
• Play around with different combinations. I personally love chocolate rasberry. Hubby loves chocolate mint. I have also done them with rum extract, orange, Kahlua extracts. You can use milk chocolate chips or semi-sweet. You can change the flavors of frosting as well. There is no limit to the possibilities here.