Art of Natural Living

Autumn Decorated Chocolate Truffles

By Inger Sep 19, 2019 Chocolate, Cookies & Candies, Cooking & Recipes 77 Comments
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Easy and tasty these Autumn Decorated Chocolate Truffles are perfect for fall.  Or change up the colors for any season.  ‘Cause chocolate is always welcome. Easy and tasty these Autumn Decorated Chocolate Truffles are perfect for fall.  Or change up the colors for any season.  'Cause chocolate is always in style.

I received a bottle of Nielsen-Massey vanilla in exchange for this post but all opinions are my own.

I’ve said it before and I’ll say it again—baking can be high drama. That’s why they produce the “Great British Baking Show” instead of the “Great British Salad Show”.

On the other hand, baking can be a great way to relax. To get happy.  Commune with family and friends. Just think of all those heartwarming baking-with-children vignettes! Of course, before you can truly enjoy the mindful benefits of baking, you do need some basic skills.

Building Baking Skills

Making truffles

Luckily, Nielsen-Massey, the well-known maker of quality vanilla and other flavorings, has  an initiative to help you “better your bake“. It’s a series of baking lessons to help quell any fear factor.  The program covers topics from basic (e.g. how to separate an egg) to intermediate (filling a pastry bag) to more complex (tempering chocolate).  

Today I’m making chocolate truffles rolled in cocoa (and more), and flavored with some of their lovely vanila!

Easy and tasty these Autumn Decorated Chocolate Truffles are perfect for fall.  Or change up the colors for any season.  'Cause chocolate is always in style.

Decorated for fall!

They’ll be good rolled in cocoa, but the gold standard for truffles is actually to dip them in chocolate.  Problem is, making dipping chocolate isn’t as simple as melting a bag of chocolate chips. To do it right, you need to temper the chocolate. This makes it glossy and crisp, rather than flat and kind of stretchy. And it’s an advanced skill.

Happily, Nielsen-Massey has lessons on how to do this–in both video and text formats. Their instructions are more complete than those I’ve failed at tried before and include guidelines for temperature not just technique.

Easy and tasty these Autumn Decorated Chocolate Truffles are perfect for fall.  Or change up the colors for any season.  'Cause chocolate is always in style.

Served

In the end, I didn’t have time to do the tempering as I rushed off to class in the morning. But I do plan to perfect this for the holiday baking season. Yes, I’m planning chocolate dipped vanilla caramels with sea salt flakes (hmm, don’t you want to up your baking game now?).

Chocolate Truffles
Serves 12
Easy and tasty these Autumn Decorated Chocolate Truffles are perfect for fall.  Or change up the colors for any season.  'Cause chocolate is always in style.
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Prep Time
5 min
Total Time
2 hr
Prep Time
5 min
Total Time
2 hr
89 calories
7 g
10 g
7 g
1 g
3 g
19 g
5 g
5 g
0 g
2 g
Nutrition Facts
Serving Size
19g
Servings
12
Amount Per Serving
Calories 89
Calories from Fat 58
% Daily Value *
Total Fat 7g
10%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 10mg
3%
Sodium 5mg
0%
Total Carbohydrates 7g
2%
Dietary Fiber 1g
3%
Sugars 5g
Protein 1g
Vitamin A
2%
Vitamin C
0%
Calcium
1%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 4-ounce bittersweet chocolate bar, chopped, or 4 ounces of semi-sweet chocolate chips
  2. 1/3 cup heavy cream
  3. 1/2 teaspoon vanilla
  4. jimmies, chopped nuts, cocoa powder or tempered chocolate to coat
Instructions
  1. Place about an inch of water inside a saucepan and bring just to a simmer.
  2. Top with a bowl that fits into the saucepan but doesn't touch the water for a makeshift double boiler.
  3. Pour the chocolate and cream into the bowl. Maintaining a very low simmer, stir the chocolate and cream until they are melted and combined. Remove from heat and stir in the vanilla.
  4. Pour into a shallow pan or bowl and place in the refrigerator until cool (a couple hours) or overnight.
  5. About 5 minutes before you want to form the truffles, remove the chocolate mixture to warm slightly. Using a spoon, scrape up enough chocolate to form 3/4 - 1 inch balls. Roll into a ball, then roll into your covering--cocoa, jimmies, or ???
  6. Store in the refrigerator and bring out shortly before serving (think cheese 🙂 )
Notes
  1. If you chocolate is too sticky to work with, place it back in the refrigerator briefly. If you are really having problems, try rolling the ball on a frozen baking sheet.
beta
calories
89
fat
7g
protein
1g
carbs
7g
more
Art of Natural Living https://artofnaturalliving.com/

77 thoughts on “Autumn Decorated Chocolate Truffles”

  6. Annmarie Weeks

    I usually use vanilla in my chocolate chip cookies, but I would definitely LOVE to try my hand at making these truffles! Especially for our guests who come for Thanksgiving!

    Reply ↓
  16. Mary Beth Elderton

    These truffles look so good…perfect for holidays! I might use vanilla in these (pinned) as well as Peanut Butter Balls that I also make for the holidays.

    Reply ↓
  19. Mary Songer

    I have a great recipe for a vanilla cream cheese pound cake and I would love to see what it would be like with Nielsen Massey vanilla.

    Reply ↓
  31. Tina

    I would use it to make pumpkin rolls and pies. I love fall baking. These truffles look amazing.

    Reply ↓
  38. Elena

    You know, with the fall season upon us, I am suddenly craving a baba au rhum or just bread pudding with lots of pecans, chocolate chips (made from a bar of good chocolate), and delicious vanilla sauce to go with it. Decadent? Yes. Delicious? Also yes! Would love to try out the Nielsen- Massey vanilla!

    Reply ↓
  44. Amy

    Your truffle recipe sounds delicious & easy! I would make my Sweet Potato Pecan pie and low-sugar Banana Chocolate Chip muffins with the vanilla. 🙂

    Reply ↓
  45. Angie B

    I found this awesome sounding recipe on facebook for cookies. It was something like pecan bourbon maple cookies or something like that. I’d love to try those

    Reply ↓
  54. Ashley c

    A good vanilla is key to so many things! The first think I would make would be a yummy vanilla pound cake

    Reply ↓
  57. Bethany Kingsley I do not want to mess it up

    I would make cookies, probably. I use vanilla constantly in holiday baking and canning.

    Reply ↓
  64. Ally

    These are super tempting, but I am also tempted by all the wonderful apple-y things I could make!

    Reply ↓
  70. wen budro

    I would make some chocolate chip cookies. I bet this vanilla would make them taste wonderful.

    Reply ↓
  75. David Scott Allen

    First, as soon as I finish this comment, I am going to watch the tempering video as I have tried and failed at this miserably. 🙂

    Second, I am in a bit of an insomnia period and I have been awake and creating recipes (instead of counting sheep) and I have decided on a vanilla beurre blanc to go with a dish I am creating. Too odd? I don’t think so…

    Reply ↓
  76. Jeffrey

    I love vanilla and would use it in a variety of recipes. I would definitely make chocolate chip cookies first, they’re my favorite!

    Reply ↓

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