Dark Chocolate Ersatz Truffles Recipe
Chocolate Candy Treats
Many years ago, my cousin made these little chocolate candy delights for Christmas. They are very sweet and were served with the dessert, espresso, and cordial course of our big Italian family meal.
We all inhaled them.
The chocolates are simple to make and look great on a plate in assorted mini cupcake holders. They make a great hostess gift and also look great nestled in a plate of assorted cookies.
Why Do I Call Them Dark Chocolate "Erzatz" Truffles?
These are little different than a truffle. They are more like the truffle without the shell.
First Steps for Melting Chocolate
- In order to keep the mixture from burning, melt the candy in a double boiler.
- If you don't have a double boiler set a smaller pot inside a larger pot of water. I used a 3-quart pot inside a 4 quart. A 2-quart and 3-quart would also work.
- Be careful to only put an inch or so of water in the larger pot. You don't want it to boil up and splash and burn you. You just want to keep the upper pot from touching the heat source directly.
- Also, use a long-handled cooking spoon, rather than a short-handled tablespoon. This will keep your arms from being burned from any escaping steam.
Chocolate Ersatz Truffles
These are super easy. The total time includes chill time.
I would suggest an adult do the cooking. But rolling the candies and decorating is something you can do with your children.
- 12 ounces chocolate morsels (dark or milk chocolate—your preference)
- 14 ounces sweetened condensed milk
- Assortment of toppings (see suggestions)
- Mini cupcake liners
- Pour the condensed milk into the top pot. Stir in in the dark chocolate morsels. Cover.
- Set the stove on high, but watch the pot for a while. You don't want it so hot that the water in bottom pot boils over. Adjust as necessary.
- Stir occasionally. Really. You don't have to stand over it.
- When all the chips are melted and the mixture is smooth. Remove it from the heat. Let it cool for about 10 minutes and then put the covered pot in the refrigerator until it is cold after about 1/2 hour.
Take Chilled Mixture Out of the Refrigerator
- Scoop about a heaping teaspoon of the mixture out and roll it between your hands into approximately 1-inch balls.
If the balls start to melt into blobs and lose shape, then the mixture isn't cold enough. Try also chilling the plate you are putting them on.
The Trimmings: Now the Creative Fun
Finishing Touches—The Fun Part!
- Roll the balls of chocolate in your choice of colored nonpareils, sprinkles, chopped nuts, confectioner's sugar, or cocoa, shredded coconut, or top with a nut. (See the whole list of suggestions below.)
- Place in mini cupcake liners. They add color, give a finished look, and keep the toppings from rubbing against each other.
These will keep stored in a refrigerator for 2 days.
Ounce to Gram Conversion
1 cup = 8 ounces
The Suggestions for Making Your Truffles Different Are Endless. Here's a List of a Few:
First, it really is your choice of dark chocolate, milk chocolate or white chocolate chips.
Then, you could also add flavors to the chocolate: mint, orange, or rum extract are good choices.
A big plate of assorted toppings in bright muffin liners makes a great presentation.
- Chopped nuts: walnuts, peanuts, almonds, hazelnuts, or pistachios. Can you think of more?
- Confectioners sugar or colored sugar crystals.
- Sprinkles of any color. Try making some white chocolate truffles with chocolate sprinkles.
- Peanut butter—Yes, oh yum. Make a small ball of peanut butter and then cover it with the chocolate mixture. Roll in chopped peanuts or not.
- White Chocolate and Dark Chocolate - Take a piece of each and roll them into a marbelized ball.
- Put a piece of nut inside or put a piece of nut on top.
- Cocoa powder: If it's unsweetened it makes it more dark chocolate tasting. Yum. Or roll a white chocolate truffle in cocoa powder.
For a Great Gift Presentation
© 2011 Ellen Gregory