Milk Chocolate Truffles Recipe

Name: Milk Chocolate Truffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 vanilla bean; 240 ml heavy cream; 595 g milk chocolate, finely chopped (If you are using dark chocolate use 575g chocolate- if you are using milk chocoate, use 650g and no ); 71 g butter, soft; as needed milk chocolate (melted, tempered, for coating, Approx.300-400g) or as needed white chocolate (melted, tempered, for coating, Approx 300-400g); Optional ingredients; 1/2 cup icing sugar; 1 cup coconut (toasted); 5 candy canes, finely crushed (blender works good); 1 cup assorted nuts, chopped to your desire; 1/2 cup cocoa powder; 1/2 cup your choice of party candy sprinkles

Servings: persons

1 vanilla bean
240 ml heavy cream
595 g milk chocolate, finely chopped (If you are using dark chocolate use 575g chocolate- if you are using milk chocoate, use 650g and no )
71 g butter, soft
as needed milk chocolate (melted, tempered, for coating, Approx.300-400g) or as needed white chocolate (melted, tempered, for coating, Approx 300-400g)
Optional ingredients
1/2 cup icing sugar
1 cup coconut (toasted)
5 candy canes, finely crushed (blender works good)
1 cup assorted nuts, chopped to your desire
1/2 cup cocoa powder
1/2 cup your choice of party candy sprinkles

1
["Split the vanilla bean and scrape the seeds into the cream into heavy saucepan. Add the pod to the cream as well and bring to a boil. Allow to steep for 10 minutes.", "Strain the cream mixture through a dampened cheesecloth and wring out thoroughly. Add water if necessary to return the liquid to 240 ml.", "Bring the liquid back to a boil and pour over the chopped chocolate. Allow to sit for 3-5 minutes minutes, then stir gently with a wooden spoon or rubber spatula until well blended and smooth. There should be no lumps! If necessary, heat the ganache over a hot water bath to completely melt all of the chocolate.", "Gently stir the butter into the ganache until melted and smooth. Pour into half hotel pan(bread pans work good too) and cover.", "Let set overnight in refrigerator, or if your in a hurry, stick it in the freezer for an hour(depending on your freezer temperature- you dont want it TOO hard, but you don't want it too soft. If has to be a little hard- just enough to scoop and to be able to work with your hands when you roll them).", "When firm, use melon baller and scoop out small balls and roll together with hands to make a smooth hard ball.", "Place on cookie tray and continue to use your melon baller to scoop out balls. Do this until you have scooped out all of the chocolate.", "Return cookie tray to freezer or refrigerator and allow to firm up again.", "Once the truffles are firm and your chocolate is melted, line up all of your decorating ingredients, put your gloves on and make sure you have a fork in each bowl so you can roll the truffle around inches You want a main fork in the chocolate bowl- you don't want to mix up the ingredients in there or with the others- you don't want your truffles looking messy.", "Place a truffle in the melted chocolate and roll it around quickly with a fork until coated nicely. Transfer it with the fork to your desired decorating ingredient- roll the truffle around until it is coated and place onto a new clean cookie sheet.(I used 3"" cake cups to put the truffles in so they look "" fancier"

1284

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 vanilla bean, 240 ml heavy cream, 595 g milk chocolate, finely chopped (If you are using dark chocolate use 575g chocolate- if you are using milk chocoate, use 650g and no ), 71 g butter, soft, and more.

Yes, Milk Chocolate Truffles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Milk Chocolate Truffles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions