Create a stunning assortment of homemade chocolates, perfect for gifting. This recipe covers three classic fillings: dark chocolate truffle, milk chocolate caramel, and white chocolate raspberry.
45 min prep
15 min cook
24 servings
180 kcal/serving
Ingredients
8 oz (225g) dark chocolate (70% cocoa), finely chopped
8 oz (225g) milk chocolate, finely chopped
8 oz (225g) white chocolate, finely chopped
1/2 cup (120ml) heavy cream
2 tbsp (30g) unsalted butter, softened
1/4 cup (60ml) caramel sauce
1/4 cup (60g) raspberry jam
1/2 tsp vanilla extract
1/4 cup (30g) freeze-dried raspberries, crushed
Cocoa powder, for dusting
Gold leaf or edible glitter (optional)
Instructions
For dark chocolate truffles: Heat 1/4 cup cream until simmering. Pour over 4 oz dark chocolate, let sit 2 minutes, then stir until smooth. Add 1 tbsp butter and vanilla, mix. Chill until firm, about 30 minutes. Roll into 8 balls, dust with cocoa.
For milk chocolate caramel: Heat remaining 1/4 cup cream until simmering. Pour over 4 oz milk chocolate, stir until smooth. Add caramel sauce and 1 tbsp butter, mix. Chill until firm, then roll into 8 balls.
For white chocolate raspberry: Melt 4 oz white chocolate in a double boiler. Stir in raspberry jam and crushed freeze-dried raspberries. Chill until firm, then roll into 8 balls.
Temper remaining dark, milk, and white chocolates separately. For each: melt 2/3 of chocolate to 115°F (46°C) for dark, 110°F (43°C) for milk/white. Remove from heat, add remaining chocolate, stir until melted and cooled to 88°F (31°C) for dark, 84°F (29°C) for milk/white.
Dip each truffle ball into its corresponding tempered chocolate using a fork, tap off excess, and place on parchment paper. Decorate with gold leaf or edible glitter if desired.
Let set completely at room temperature, about 30 minutes. Arrange in gift boxes.
Tips
Store in a cool, dry place for up to 2 weeks.
For best results, use high-quality chocolate couverture.
Customize with your favorite fillings like peanut butter or mint.