Chocolate Truffles

Truffle Love at Canyon of the Ancients Guest Ranch (McElmo Canyon, CO)

This is one of my favorite chocolate truffle recipes! It is so versatile and completely foolproof! I honestly don't know how many truffles I rolled for Kafé Zolo, but I can assure you it was quite a few!

You can use the recipe as a base for a myriad of great desserts. Dip them in tempered chocolate and drizzle with white chocolate for special occasions.

Fancy Chocolate Truffles

Add a couple of eggs and a lovely crust and you've got a magnificent Chocolate Truffle Cake!

Easter Truffle Cake

How about a simple Chocolate Truffle Bar? Simply line a rectangular Pyrex baking dish (15 x 10 "/ 38 x 25 cm) with unsweetened coconut, add two eggs to the original recipe and spread the batter carefully over the coconut. Bake at °350/175° for 25 minutes. Easy peasy, gluten-free, and delicious!

Chocolate Truffles (orignal recipe)

8 ounces (225 g) Philadelphia Cream Cheese

1 cup (1 1/4 dl) powdered sugar

3 cups dark chocolate (65-70% cacao), melted

1 teaspoon vanilla extract

1 teaspoon rum extract

2 teaspoons Grand Marnier

Beat the cream cheese and powdered sugar with a mixer until fluffy. Add the extracts and Grand Marnier. Feel free to add your own personal favorites: orange zest, mint, espresso - whatever makes your taste buds happy! Mix well and then add the melted chocolate. Spread the batter in a rectangular Pyrex baking dish (15 x 10"/38 x 25 cm) and chill for one hour. 

Using a large spoon, roll the chocolate into small balls and place on a baking sheet lined with parchment paper. Chill for one hour.

Let soften at room temperature for 20 minutes and then start rolling. Choose a topping and continue rolling. I like to use different coatings: powdered sugar mixed with a little unsweetened cocoa; crushed toasted pistachios; or sweetened coconut.

Chill for one hour and serve with a cup of cappuccino!