December 20, 2007

Make your own Truffles!

I can’t believe that Christmas is only a few days away.

I now have a pounding headache to prove it.   *joy*

I stayed up til midnight making these babies:

my loot

In this batch you will find…..

Peppermint Infused Truffles Rolled in Candy Cane Bits:

peppermint infused truffles with candy cane bits

Bourbon Infused Truffles rolled in Trader Joe’s Sweet & Spicy Pecans:

bourbon truffles with sweet/spicy pecan topping

and those same bourbon truffles rolled in Chopped Roasted Pistachios….

bourbon truffles with pistachio topping

Plain Truffles smothered in Cocoa Powder:

plain truffle with coccoa powder dusting

And something festive, cuz you know-it’s that time of year- or something:

plain truffle with festive sprinkles

ok so on with the recipe….

Chocolate Truffles

(Makes about 30)

Recipe from the back of Martha Stewart Treat Packaging


  • 1 lb. bittersweet chocolate chopped
  • 3/4 cup  heavy cream
  • 1 cup (2 sticks) butter-unsalted & softened
  • 2 tablespoons of flavored liquor (optional)
  • 1-2 cups of the chopped topping of your choice

1. Heat chocolate and cream in a heatproof bowl over a pan of simmering water, stirring occasionally, until chocolate is melted and mixture smooth. Remove from heat, add butter  and liquor/flavoring if your heart desires (do it).  Stir until butter is melted.

2. Pour mixture into an 8 inch square baking dish.  Cover with plastic wrap and stick it in the fridge for about 2 hours.

3. Line baking sheet with parchment paper. Using a very small (about 1 inch diameter) ice cream scoop (or melon baller), drop balls of chocolate in whatever coating you wish.  Roll to coat.

Store in an air tight container in the fridge until ready to serve.  They keep for up to 2 weeks.

For the Bourbon Truffles, I poured in 2 heaping tablespoons of Maker’s Mark.

For the Peppermint Truffles, I poured in 2 heaping tablespoons of Peppermint Oil.

Each one of the Martha Stewart Boxes I bought fit 4:

inside truffle package

Adding something festive….

truffle central

Stay Tuned for the Peppermint Bark recipe!

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  • Illiya

    May I ask how you crushed the peppermint candy so finely? I tried to make peppermint bark the other day and could not get the pieces small like that. I tried the ziplock/rolling pin method.
    Thank you. I love your photos and TJ coverage :-) Happy Holidays.

  • Tracy

    sure! i bashed the heck out of them in a ziploc bag & then sifted them with a strainer. Then I took all the small bits that were strained, and used that for the truffles. Hope that helps!

  • ann

    wow – those look amazing. thanks for sharing your recipe & variations!

  • Melisser

    You are awesome! They look amazing.

  • laura

    what a little gourmet you are!! they all look so lovely!! if i don’t “comment” to you again before, i hope you and yours have a very lovely holiday! xoxo

  • whitneybee

    These look lovely! I think I may go the “just truffles” route next year. I tried to make too many things this year and I’m exhausted!

  • Jane M

    Great photos! Those truffles look gorgeous and delicious!

  • Tracy

    ann- thank you! no problem. happy to share!

    melisser- thanks dollface! we’ll have to veganize them too….

    laura- happy holidays to you! thanks for stopping by *smiles*

    whitney- yes, do it. next year come over and we can go crazy. there’s much less clean up…just don’t try starting them in the evening…

    janem- thanks! they are pretty darn good!

  • Around the Web « Tamarind and Thyme

    […] at the beautiful chocolate truffles made by Shutterbean. I love the different colours of the bits they’re rolled […]

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