Easy Chocolate Truffles (with candy melts ganache filling)
This candy melts truffles recipe is perfect for any leftover candy melts. Easy to make recipes with flavour options for great tasting truffles.
Ingredients
- 1/4 cup double or single (heavy) cream or plant based cream 60 ml or about 1/2 the amount of your candy melts
- 1/2 pack candy melts 7 oz or about 200 grams
- tiny pinch fine salt
- 1/4 teaspoon flavouring of your choice vanilla, mint, caramel, coffee
- tiny pinch spices to compliment the flavour cinnamon, mixed spice, ginger, chilli
- 1/4 teaspoon alcohol optional
- 100 grams toppings of your choice cocoa powder, ground coconut, ground nuts or melted chocolate or more candy melts
Instructions
- Chop all the candy melts into smaller pieces (if they have been previously melted and set hard)
- Bring the cream to the boil in the microwave (or on the hob) and pour over the chopped up candy melts. Leave for few minutes to slowly melt the candy melts by themselves.
- Add tiny pinch of salt (few granules) and let it disolve.
- Strir carefully and leave to cool down a bit.
- Add flavouring of your choice, either as an essence, spice or small amount of alcohol.
- Once the mixture is cold (but not set), whip it with a wooden spoon to add volume and to make the candy melts filling lighter.
- Cover the bowl and chill for few hours or overnight in the fridge.
- Line a large baking sheet or a tray with greaseproof paper. Using a small spoon form the candy melts mixture into small balls and place on the baking sheet.
- Whilst still slightly soft, roll the truffles in your choice of topping or leave to set before dipping into melted chocolate or candy melts.
- Leave to fully set in the fridge for 20-30 minutes.
- Eat within 7-14 days (depending on your filling ingredients).
