Easter approaches, and chocolate recipes begin to gain space on a daily basis. To make the experience even more tasty and special, it is worth betting on creative sweets – and truffles are an excellent choice. Practices, versatile and sophisticated, they allow a multitude of fillings and are perfect for selling and giving someone dear.
Below, check out 8 amazing recipes for Easter truffles!
Traditional truffle
Ingredients
- 400 g de chocolate Half -bitter melted
- 1 tablespoon of chocolate liqueur
- 1 teaspoon honey
- Sufficient cream to reach creaminess
- Fractional coverage to bathe the truffles
- Cocoa powder to decorate
Preparation mode
In a container, put the dark chocolate, chocolate liqueur and honey and mix. Gradually put the cream and stir until it reaches a creamy consistency. Cover with filme plastic and refrigerate for 12 hours. Remove the mixture from the refrigerator and, with your hands clean, make small balls, forming the truffles. Reserve.
Melt the fractional coverage in a water bath until it is completely smooth. Then bathe the truffles on fractional coverage. Pass them in cocoa powder and arrange on a aluminum paper to dry. Pack the truffle on special paper or arrange in pans. Serve next.
hood of hood
Ingredients
- 400 g of melted white chocolate
- 1 tablespoon of dust for traditional cappuccino
- Sufficient cream to reach the creaminess
- Fractional coverage to bathe the truffles
- Traditional cappuccino powder to decorate
Preparation mode
In a container, place the white chocolate and cappuccino powder and mix. Gradually add the cream and mix until a creamy consistency. Cover with filme plastic and refrigerate for 12 hours. Remove the mixture from the refrigerator and, with your hands clean, make small balls, forming the truffles. Reserve.
Melt the fractional coverage in a water bath until it is completely smooth. Then bathe the truffles on fractional cover and decorate with cappuccino powder. Arrange on a aluminum paper to dry and pack on special paper or arrange in pans. Serve next.
Ingredients
- 300 g de milk chocolate melted
- 1 tablespoon of cherry liqueur
- 1/2 cup sliced cherry tea
- 1 pinch of clove powder
- 1 pinch of cinnamon powder
- 1 cup of sour cream tea
- Fractional coverage to bathe the truffles
- Piece of cherry to decorate
Preparation mode
In a container, put the milk chocolate, liqueur, cherries, clove and cinnamon and mix. Gradually add the cream and mix until a creamy consistency. Cover with filme plastic and refrigerate for 12 hours. Remove the mixture from the refrigerator and, with your hands clean, make small balls, forming the truffles. Reserve.
Melt the fractional coverage in a water bath until it is completely smooth. Then bathe the truffles on fractional coverage. Garnish with cherry pieces and arrange over a aluminum foil to dry. Pack on special paper or dispose of pans. Serve next.
Strawberry
Ingredients
- 100 g of melted white chocolate
- 395 g of condensed milk
- 1 tablespoon of butter
- 3 tablespoons of dust for ice cream flavor strawberry
- Fractional coverage to bathe the truffles
Preparation mode
In a pan, put the condensed milk, butter, white chocolate and ice cream powder and mix. Bring to low heat until the bottom of the pan, always stirring. Turn off the heat and wait for it to cool. Then, with clean hands, take small portions of candy and make small balls, forming the truffles. Reserve.
Melt the fractional coverage in a water bath until it is completely smooth. Then bathe the truffles on fractional cover and arrange over a form with aluminum foil. Refrigerate for 15 minutes. Pack on special paper or dispose of pans. Serve next.
Banana and cinnamon truffle
Ingredients
- 300 g of melted white chocolate
- 1/2 cup of tea of banana
- 4 drops of banana essence
- Sufficient cream to reach creaminess
- Cinnamon powder to decorate
- Fractional coverage to bathe the truffles
Preparation mode
In a container, put the white chocolate, banana jam and the essence of banana and mix. Gradually add the cream and stir until a creamy consistency. Cover with filme plastic and refrigerate for 12 hours. Remove the mixture from the refrigerator and, with your hands clean, make small balls, forming the truffles. Reserve.
Melt the fractional coverage in a water bath until it is completely smooth. Then bathe the truffles on fractional coverage. Decorate with the cinnamon powder and arrange on a aluminum paper to dry. Pack on special paper or dispose of pans. Serve next.
Lemon truffle
Ingredients
- 400 g of melted white chocolate
- 1/4 cup tea lemon juice
- 2 lemons shavings
- 1 tablespoon of honey
- Sufficient cream to reach creaminess
- Fractional coverage to bathe the truffles
- Lemon zest to decorate
Preparation mode
In a container, put the white chocolate, juice and lemon zest and honey and mix. Gradually add the cream and stir until a creamy texture. Cover with filme plastic and refrigerate until firm enough to model. Remove the mixture from the refrigerator and, with your hands clean, make small balls, forming the truffles.
Place the fractional topping in a microwave-fitting container and take it for 30 seconds. Stir and repeat the process until it is completely melted and smooth. Then bathe the truffles on fractional cover and arrange on a parchment paper to dry. Before the fractional coverage dries completely, decorate the truffles with lemon zest for an extra touch of flavor. Let the truffles dry completely before serving.
Passion fruit truffle
Ingredients
- 400 g of melted white chocolate
- 1/2 cup of concentrated passion fruit juice
- 1 tablespoon of honey
- Sufficient cream to reach creaminess
- Fractional coverage to bathe the truffles
- Seeds of passion fruit to decorate
Preparation mode
In a container, place the white chocolate, passion fruit juice and honey and mix until smooth. Gradually add the cream and stir until a creamy consistency. Cover with prime film and refrigerate for 12 hours. Remove the mixture from the refrigerator and, with your hands clean, make small balls, forming the truffles. Reserve.
Melt the fractional coverage in a water bath until it is completely smooth. Then bathe the truffles on fractional cover and arrange over a aluminum paper to dry. Before fractional coverage dries completely, decorate the truffles with passion fruit seeds. Let the truffles dry completely before serving.
Papaya truffle
Ingredients
- 400 g of melted white chocolate
- 1 tablespoon of dust ice cream papaya papaya flavor
- 1 tablespoon of cassis liqueur
- Enough sour cream to reach creaminess
- Fractional coverage to bathe the truffles
Preparation mode
In a container, put the white chocolate, ice cream powder and cassis liqueur and mix. Gradually add the cream and stir until a creamy consistency. Cover with filme plastic and refrigerate for 12 hours. Remove the mixture from the refrigerator and, with your hands clean, make small balls, forming the truffles. Reserve.
Place the fractional topping in a microwave-fitting container and take it for 30 seconds. Stir and repeat the process until it is completely melted and smooth. Then bathe the truffles on fractional cover and arrange over a aluminum paper to dry. Pack on special paper or dispose of pans. Serve next.