But there is a way that you can make delicious chocolate truffles at home, in whatever flavor you want, in minutes. Literal minutes. You may regret learning this technique – because it could be dangerous for your diet.
The trick is … coconut oil and your refrigerator.
It’s a bit of a cheat. The coconut oil works with the chocolate, helping it stay together – and it also hardens in the refrigerator, providing the texture of the traditional coating on truffles. The filling is the same as traditional truffles. The candies will not be able to stay out of the fridge for an extended time without getting a bit soft – especially if your room is warm – but they are as delicious as the truffles you find in high-end chocolate shops.
Handmade Chocolate Truffles
4 oz chocolate (Callebaut 70% is our favorite, but any good quality chocolate bar will work. Store brand chocolate chips will work, too.)
1.5 oz heavy whipping cream
1 teaspoon oil-based flavoring (like orange oil), or 2 teaspoons liqueur
4 oz dark chocolate (same brand)
1/2 oz coconut oil
Pour whipping cream into a microwave safe bowl. Pour 1/2 the chopped (chocolate chip size) chocolate into the bowl. Microwave for 30 seconds. Mix well. Microwave for 15 seconds, and mix well again until the mixture is smooth. You may need to heat up for another 15 seconds if the mixture still has chocolate chunks.
Put mixture in the refrigerator to firm up. (You can stick it in the freezer if you are in a real hurry, but don’t let it freeze. You just need the mixture firm enough to roll in a ball.)
Once the mixture is firm, scoop a small amount out, and gently roll into a ball shape (if you have a small melon baller, this will help with keeping the size uniform).
Place on a plate until ready to dip.
Melt the coconut oil or butter and remaining chocolate in the microwave for 30 seconds to make the coating. Mix well until it is smooth and all one consistency. If it needs an extra 15 seconds to get all the chunks melted, that’s fine. The coconut oil keeps the chocolate from blooming. This means you don't have to be a professional to have good results.
Place an uncovered, 1-inch ball of filling on a fork, and lower gently into the melted topping. Cover the filling ball with the chocolate, and bring it out of the bowl with the fork.
Allow the excess topping to drip off, and place on a plate or piece of parchment paper. Sprinkle toppings that match your flavor on top. Sea salt, crushed hard candies, nuts, coffee beans, and pieces of dried fruit make great decorations. Put these on the top when the chocolate is still wet.
Once you have covered all the balls, chill in your refrigerator until the chocolate coating is set. This usually takes about 30 minutes.
Place finished chocolates on an attractive plate or bowl.
For a gift presentation, places like Dollar Tree and Hobby Lobby have seasonal boxes that make great candy boxes. Line the box with a food safe material, like wax paper, before placing your truffles inside.