Why don’t chocolate truffles have truffles (the fungus) in them? I looked at LOTS of truffles. I checked to see if they had truffles in them. None ever did. Not even expensive ones! I learned on Wikipedia that chocolate truffles look a lot like the fungus truffles after they are dug up. That is why they are called truffles.

Truffles are easy to make at home.  You can add any flavors you like. You can also roll them in different toppings. This week I made four different kinds.

Which truffle should I eat first?

Basic Chocolate Truffle Recipe

Ingredients:

• 1 lb bittersweet or semisweet chocolate
• 1 c coconut milk
• 1/2 tsp extract (such as vanilla, almond, or hazelnut)
• 2 T liquor (such as rum, tequila, or Cointreau)
• 3 – 5 T topping (such as cocoa powder, chocolate shavings, or chopped nuts)

Directions:

1. Use a serrated knife to chop chocolate into small pieces. Smaller pieces melt easier.  Place chocolate in a heat proof bowl.
2. Heat coconut milk on medium heat until bubbles just start forming. Pour onto chocolate. Stir until smooth. If chocolate does not melt completely, heat GENTLY in a double boiler, a warming drawer, or an oven set as low as possible.
3. Add liquer and extracts and mix thoroughly.
4. Cover and refrigerate for about an hour.
5. Put about 1 T of the truffle mix in your hands and roll it into a ball. This can get messy! Then roll in the topping of your choice. You could try a melon baller or a small cookie scoop instead.
6. Store in an airtight container in the fridge or at room temperature.

Here are the combinations I used:

• Cointreau truffle rolled in toasted orange peel (zest 2 oranges, toast at 350 degrees for 3 – 5 minutes, let cool, crush with a spoon)
• Cointreau truffle rolled in ground espresso beans
• Vanilla truffle rolled in cocoa powder
• Tequila truffle rolled in Natural Desserts Raspberry Jel Dessert mix