Festive Truffle Trio

A wonderfully delicious hostess gift. Prepare the 3 truffle varieties in advance: keep them in separate airtight containers in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
This recipe will give children a chance to get their hands dirty... with chocolate.

  • Prep: 20 min
  • Cooking: 3 min
  • Refrigeration: 3 h
Yields 24 Truffles per recipe
festive truffle trio

Ingredients

  • Dark chocolate mint truffles
  • 1/2 cup (125 mL) 15% cream
  • 1 tsp (5 mL) sugar
  • 18 mint leaves minced
  • 1 tbsp (15 mL) butter
  • 6 oz (180 g) chopped dark chocolate (approx. 1 1/4 cups)
  • 1/3 cup (80 mL) sifted cocoa powder
  • White chocolate, lime and pistachio truffles
  • 1/4 cup (60 mL) 15% cream
  • Finely grated zest of 2 limes
  • 2 tbsp (30 mL) butter
  • 7 oz finely chopped white chocolate (approx. 1 2/3 cups)
  • 1/2 cup (125 mL) shelled pistachios finely chopped
  • Milk chocolate and hazelnut truffles
  • 1/3 cup (80 mL) 15% cream
  • 2 tbsp (30 mL) butter
  • 7 oz (200 g) chopped milk chocolate (approx. 1 2/3 cups)
  • 1/2 cup (125 mL) roasted hazelnuts finely chopped

Preparation

Dark chocolate mint truffles

Prepare the ganache. In a small frying pan over medium heat, heat the cream and the sugar. Add the mint and let infuse for 15 minutes off the heat. Put back over the burner and bring to a boil. Add the butter to melt. Pour through a sieve onto the chopped chocolate. Wait 2 minutes and then stir together. Cool and then refrigerate for approximately 2 hours.

Prepare the truffles. Using two spoons, place small spoonfuls of the chocolate ganache about the size of a grape onto wax or parchment paper. Powder your hands with cocoa and then roll each spoonful into a ball. Dust with cocoa and refrigerate for at least 1 hour.

White chocolate, lime and pistachio truffles

Prepare the ganache. In a small saucepan over medium heat, heat the cream with the lime zest and let infuse for 15 minutes off the heat. Put back over the burner and bring to a boil. Add the butter to melt. Add the chopped white chocolate. Wait 2 minutes and then mix together; if the chocolate hasn't melted, warm the mixture up in a water bath for a few minutes. Cool and then refrigerate for approximately 2 hours.

Prepare the truffles. Using two spoons, place small spoonfuls of the chocolate mixture about the size of a grape onto wax or parchment paper. With the palm of your hands, roll each spoonful into a ball and place directly onto the pistachios to coat well. Refrigerate for at least 1 hour.

Milk chocolate and hazelnut truffles

Prepare the ganache. In a small saucepan over medium heat, heat the cream with the butter and then pour over the chopped milk chocolate. Wait 2 minutes and then mix together; if the chocolate hasn't melted, warm the mixture up in a water bath for a few minutes. Cool and then refrigerate for approximately 2 hours.

Prepare the truffles. Using two spoons, place small spoonfuls of the chocolate ganache about the size of a grape onto wax or parchment paper. With the palm of your hands, roll each spoonful into a ball and place directly onto the hazelnuts to coat well. Refrigerate for at least 1 hour.

Tips

Dark chocolate mint truffles

Some specialty stores carry small spring action ice cream scoops that hold 1 tbsp (15 mL). These are very practical when you have to make a large quantity of truffles.

For a flavour twist: Melt some dark chocolate, let cool slightly, and then coat the truffles by dipping them into the chocolate. Place on parchment paper until the chocolate hardens.

White chocolate, lime and pistachio truffles

It's best to grate the lime zest with a microplane. If you don't have one, you can use a peeler and then cut up the zest with a knife. Infuse into the cream, add the butter, heat and then filter through a sieve.

For a flavour twist: Replace the pistachios with shredded unsweetened coconut.

Milk chocolate and hazelnut truffles

For a flavour twist: Replace the hazelnuts with finely chopped hazelnut wafer cookies; coat just before serving so that the coating stays crunchy.

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