Imagine a decadent dessert that combines not one, not two, but THREE types of chocolate, with a crunchy toffee surprise in every bite! These Triple Chocolate Toffee Truffles are the ultimate chocolate lover's dream, transforming an ordinary moment into a luxurious experience that will make your taste buds dance with pure joy. Whether you're looking to impress guests or treat yourself to a gourmet chocolate experience, these truffles are about to become your new obsession.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 24 truffles
Ingredients
- 8 oz semisweet chocolate, chopped
- 8 oz milk chocolate, chopped
- 8 oz white chocolate, chopped
- 1 cup heavy cream
- 1/2 cup toffee bits
- Cocoa powder for dusting
Instructions
- Prepare a clean, dry work surface and line a baking sheet with parchment paper.
- Create a double boiler by placing a heatproof bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water.
- Chop the semisweet, milk, and white chocolates into small, uniform pieces to ensure even melting.
- Heat the heavy cream in a separate saucepan until it just begins to simmer, removing from heat before it reaches a full boil.
- Pour the hot cream over the semisweet chocolate in the double boiler, whisking gently until the chocolate is completely melted and smooth.
- Remove the chocolate ganache from heat and let it cool at room temperature for 15-20 minutes until it begins to thicken.
- Fold in the toffee bits gently, distributing them evenly throughout the ganache.
- Cover the ganache and refrigerate for 2-3 hours until it becomes firm enough to handle.
- Using a small cookie scoop or spoon, portion out small balls of the chilled ganache.
- Roll each portion between your palms quickly to create smooth, uniform truffles.
- Place the rolled truffles on the prepared parchment-lined baking sheet.
- Melt the milk and white chocolates separately in the double boiler for coating.
- Dip each truffle into the melted chocolates, using a fork to lift and drain excess chocolate.
- Sprinkle additional toffee bits on top of the truffles while the chocolate coating is still wet.
- Dust some truffles with cocoa powder for additional flavor and visual contrast.
- Refrigerate the truffles for 15-20 minutes to set the chocolate coating.
- Store the truffles in an airtight container in the refrigerator for up to one week.
- Allow truffles to sit at room temperature for 10 minutes before serving to soften slightly.
Tips
- • Keep your hands cool when rolling truffles - run them under cold water and dry thoroughly to prevent the chocolate from melting. • Use high-quality chocolate for the best flavor and smooth texture. • Ensure all utensils are completely dry to prevent chocolate from seizing. • Chill your ganache thoroughly - this makes rolling much easier and prevents sticky mess. • For uniform truffles, use a small cookie scoop to portion the ganache. • Work quickly when rolling to maintain the chocolate's temperature and texture. • Experiment with different coatings like crushed nuts or additional chocolate drizzles for variety. • Let truffles sit at room temperature before serving to enhance their rich, creamy texture.
Nutrition Facts
Calories: 170kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 7g
Cholesterol: 15mg
