13 Flavoured Chocolate Truffle Recipe Guides: When You Need More Flavor to Savor

What goes well with chocolate? Easy - everything!

This is clearly evident in the endless amount of chocolate recipes on the Internet, pairing chocolate with almost everything edible.

But wouldn’t it be nice if you could munch on chocolates mixed with other flavors without having to cook and bake?

Well, turns out you’re not the only one who thinks that way, because a lot of chocolate manufacturers have created flavored chocolates of every combination possible.

If you love to make truffles, this is good news for you. Now all you need to do is use these flavored chocolates to spice up your classic 3-ingredient truffle recipe without the need for extracts, flavoring, and additional ingredients!

Flavored chocolates

So what are the most common flavored chocolates available in the market? Let’s see what options are available to chocolate lovers everywhere:

Mint and Chili

Mint and Chili

Turns out, a lot of chocolate lovers crave for an added kick in their chocolate. Mint flavored chocolates are very popular worldwide. Some like to take this a step further and go for chocolates infused with hot peppers, chilis, and other tongue-burning spices.

Mocha

Coffee is a popular ingredient in most chocolate-related baking recipes. It’s also natural to see coffee in all forms in various flavored chocolate products. Java, espresso, mocha, latte, coffee… they’re all known by different names, but they all represent our love for this caffeinated drink in our chocolate recipes.

Matcha Flavored

Teas

Matcha powder is another familiar ingredient in chocolate baking and making. It’s also a popular chocolate flavor. Although rarer, other tea varieties are also available, like chai and earl grey.

Fruits

There’s never a flavored chocolate product line without at least one fruit in it. You’ll see a lot of banana, orange, strawberries, mangoes, blueberries, raspberries and many more.

Nuts

Hazelnuts, almonds, walnuts, cashews….you name it, they probably have chocolate in that flavor. Most flavored chocolates only have essences and flavors of these nuts, while few have actual nutty bits in their chocolate. When used in ganaches, this makes for a nicely textured truffle filling.

chocolate infused with alcohol flavor

Alcohol

Speaking of extra kicks in your chocolate, a lot of chocolate brands introduced chocolate infused with alcohol. You can find chocolate with stout beer, rum, whisky and other liqueurs.

So if you want unique tasting chocolate truffles, you don’t need additional ingredients to do that. Listed below are 13 recipes that make use of flavored chocolate, not only to add an extra dimension of flavor to the classic chocolate truffle, but to make the process easier as well.

1. Aztec Spice Truffles

Prep Time: 20 minutes

Cooking Time: 10 minutes

Level of Difficulty: 1

Aztec Spice Truffles

source: http://www.littlesugarsnaps.com/2015/12/22/aztec-chocolate-truffles/

Ingredients:

  • 5 ounces DAGOBA Organic Xocolatl Dark chocolate squares (74% cacao)
  • ⅔ cup whipping cream
  • 4 teaspoon honey
  • 1 teaspoon vanilla extract
  • 2 crushed allspice berries
  • 1 tablespoon dark rum
  • Cocoa powder

Procedure:

1. In a small saucepan, combine the whipping cream, allspice and honey over medium low heat. Allow the mixture to simmer for a couple of minutes before turning off the heat. Let the mixture steep for around 15-20 minutes.

2. Using a small sieve, remove traces of the allspice berries from the mixture. Once removed, place the cream back on the stovetop again and bring to a simmer.

3. Chop the dark chocolate squares into small pieces and place in a heat-safe bowl. Pour the hot cream mixture over the dark chocolate. Whisk until the dark chocolate has fully melted and free of lumps.

4. Add the dark rum. Mix until thoroughly incorporated.

5. Place the mixture inside the refrigerator to chill for 2-3 hours, or until the chocolate ganache has set.

6. Place cocoa powder on a plate or saucer.

7. Remove the ganache from the fridge. Using a spoon, scoop out bits of the mixture and shape into balls. Dip the balls in cocoa powder, coating each one thoroughly.

8. Place the truffles in an airtight container. Keep refrigerated until ready to serve.

This recipe yields 25 truffles. The DAGOBA Organic Xocolatl Dark chocolate squares contain cacao nibs and chillies. If you have other brands of chili flavored chocolate (like Vosges Guajillo & Chipotle Chili Super Dark Chocolate), you can use them as well.

2. Chocolate Matcha Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

Chocolate Matcha

source: http://camillestyles.com/food-and-drink/recipe-files/matcha-pistachio-chocolate-truffles/

Ingredients:

Procedure:

1. Chop the white chocolate bar and place in a large heat-safe bowl together with heavy cream. Place the bowl atop a double boiler and heat slowly while stirring until the white chocolate is fully melted and smooth.

2. Remove the bowl from the double boiler and set on the counter to cool. Once cooled, cover the bowl with plastic wrap and place inside the refrigerator to set for 1-2 hours.

3. Take a baking tray and line it with parchment paper. Set aside.

4. Remove the mixture from the fridge. Using a melon baller, spoon out bits of the mixture and shape into balls roughly 1 inch in diameter.

5. Place the balls in the prepared baking tray. Place inside the freezer for 15 minutes.

6. Using the double boiler method once more, heat the dark chocolate chips, stirring continuously until it is fully melted.

7. Grind the pistachios until you get fine crumbs. Combine the pistachios and matcha powder in a shallow bowl.

8. Remove the ganache balls from the refrigerator. Using a toothpick, dip each ball into the melted chocolate, coating it evenly. Once coated, place each ball back on the baking tray. Repeat until you’ve coated all white chocolate balls.

9. While the coating is still wet, sprinkle the pistachio and matcha mixture on top of the truffles liberally.

10. Allow the chocolate coating to set at room temperature. Once set, place the truffles in an airtight container.

11. Keep truffles refrigerated until ready to serve.

This recipe yields 36 truffles. You can also use Vosges Matcha Green Tea & Spirulina Super Dark Chocolate Bar

3. Chocolate Bacon Truffles

Prep Time: 15 minutes

Cooking Time: 10 minutes

Level of Difficulty: 1

Chocolate Bacon Truffles

source: http://www.gabitzasgreenkitchen.com/2015/05/12/bacon-chocolate-truffles/

Ingredients:

  • 1 tablespoon green matcha powder
  • 1 cup heavy cream
  • 5 teaspoons whisky
  • 5 slices cooked bacon
  • 5 ounces dark baking chocolate

Procedure:

1. Cook the slices of bacon until crispy. Place the bacon slices on paper towels to remove the grease. Set aside to cool.

2. Once cool, chop the bacon slices to tiny bits.

3. Chop the chocolate bacon bar finely and place in a heat-safe bowl.

4. In a saucepan, heat the heavy cream until it boils. Remove from heat and pour the cream over the chopped chocolate. Let it stand for 2 minutes before whisking it until the chocolate is fully melted and smooth.

5. Add the whisky. Mix until smooth and thoroughly incorporated.

6. Cover the mixture with plastic wrap and place inside the refrigerator for 3-4 hours.

7. Take a baking tray and line it with wax or parchment paper. Set aside.

8. Remove the mixture from the fridge. Using a spoon, take bits from the mixture and shape into small balls. Place the balls in the prepared baking tray. Place the baking tray back inside the freezer for 15 minutes.

9. Chop the dark chocolate finely and place in a heat-safe bowl. Pop the bowl inside the microwave in 30-second intervals, stirring the chocolate after each interval. Repeat until the chocolate is fully melted and glossy.

10. Remove the ganache balls from the freezer. One by one, dip the balls into the melted chocolate using a toothpick, coating it thoroughly.

11. Place the coated truffles back on the baking tray. Take the chopped bacon slices and sprinkle on top of the truffles.

12. Allow the chocolate coating to set before placing the truffles in an airtight container.

13. Store the truffle inside the fridge until ready to serve.

This recipe yields 24-30 truffles.

4. Chocolate Banana Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

Chocolate Banana Truffles

source: http://www.loveandoliveoil.com/2013/02/dark-chocolate-and-banana-truffles.html

Ingredients:

  • 6 ounces MarieBelle Choco Banana Bar
  • 1/2 cup mashed bananas
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 8 ounces dark chocolate candy coating
  • Candy sprinkles

Procedure:

1. Finely chop the choco banana bar and place in a heat-safe bowl. Set aside.

2. In a saucepan, cook the heavy cream until it starts to simmer. Remove from heat and pour over the chopped chocolate. Let it stand for a minute, then whisk until the chocolate is fully melted and smooth.

3. Add the mashed banana and vanilla. Mix until all ingredients are thoroughly incorporated.

4. Cover the mixture with a plastic wrap. Press the plastic wrap down until it touches the surface of the mixture. Refrigerate for 4 hours to overnight, as long as the mixture is firm enough to shape.

5. Take a baking tray and line it with parchment or wax paper. Set aside.

6. Remove the mixture from the refrigerator. Using a spoon, scoop out bits of the mixture and shape into small balls. Place the balls in the prepared baking tray. Place the baking tray inside the freezer to set while you’re melting the chocolate coating.

7. Using a double boiler, melt the dark chocolate candy coating, stirring constantly until the chocolate is thoroughly melted and glossy.

8. Remove the ganache balls from the freezer. With a fork, dip the truffles in melted dark chocolate, coating them thoroughly. Tap off the excess chocolate before placing it back on the baking tray. Do the same for the rest of the truffles.

9. Drizzle the sprinkles on top of the truffles.while the coating is still wet.

10. Allow the chocolate coating to set at room temperature. Transfer the truffles to an airtight container.

11. Store inside the refrigerator. Good for 7-10 days.

This recipe yields 30 truffles. You can use other brands of banana flavored chocolate for this recipe.

5. Chocolate Raspberry Truffles

Prep Time: 15 minutes

Cooking Time: 10 minutes

Level of Difficulty: 1

Chocolate Raspberry Truffles

source: http://www.myrecipes.com/recipe/raspberry-truffles

Ingredients:

  • 8 ounces DAGOBA Roseberry Dark Chocolate bar
  • 1/2 cup heavy cream
  • 1 tablespoon softened unsalted butter
  • 2 tablespoons liqueur (framboise or kirsch)
  • Confectioners' sugar or cocoa powder for dusting

Procedure:

1. Chop the dark chocolate bar into small pieces and place it in a heat-safe bowl together with the unsalted butter.

2. In a saucepan, heat the heavy cream until it simmers over low heat. Remove from heat. Pour the hot cream over the heat-safe bowl with the chocolate and butter.

3. Whisk the mixture and allow the butter and chocolate to melt completely. Add the liqueur and mix until all ingredients are thoroughly incorporated.

4. Cover the mixture with a plastic wrap and place inside the freezer for 30-60 minutes, or until the ganache firms up.

5. Once the ganache has set, remove from the freezer. With a melon baller or spoon, scoop out dollops of the mixture and shape into small balls. Place the balls on a plate or tray.

6. Take your cocoa powder or confectioner’s sugar and sift them over the truffles. Invert the truffles and dust your truffles once more to coat them thoroughly.

7. Store the truffles in an airtight container, preferably inside the refrigerator.

This recipe yields 40 truffles.

6. Chocolate Amaretto Almond Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

Amaretto Almond Truffles

source: http://www.justapinch.com/recipes/dessert/dessert-candy/chocolate-amaretto-almond-truffles.html

Ingredients:

  • 12 ounces Scharffen Berger Milk Chocolate with Sea Salted Almonds
  • 1/3 cup heavy whipping cream
  • 3 tablespoon amaretto liqueur
  • 1 teaspoon almond extract
  • Chopped almonds

Procedure:

1. Chop the milk chocolate into small pieces. Place in a heat-safe bowl and set aside.

2. In a saucepan, combine the cream, almond extract and amaretto liqueur together over low medium heat, stirring continuously.

3. Remove from heat once it simmers and pour over the chopped chocolate. Whisk until the chocolate has fully melted and is glossy.

4. Cover the ganache with plastic wrap, with the plastic touching the surface of the mixture. Place the mixture inside the refrigerator to firm up.

5. Prepare the chopped almonds. If the pieces are too large, chop them finely. Place the chopped almonds on a shallow plate. Set aside.

6. Remove the mixture from the refrigerator. Using a melon baller or scoop, take spoonfuls of the mixture and shape into balls. Roll the ganache balls in chopped almonds.

7. Place the coated balls in an airtight container. Keep refrigerated.

This recipe yields 30 truffles. Any almond flavored chocolate works for this recipe.

7. Chocolate Chai Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

Chocolate Chai Truffles

source: http://www.latinmeetslagniappe.com/chocolate-chai-truffles/

Ingredients:

  • 12 ounces DAGOBA Chai Chocolate Bar
  • 1/4 cup confectioners sugar
  • 1 teaspoon vanilla
  • pinch of salt
  • 1/2 cup unsweetened cocoa powder

Procedure:

1. Chop the chai chocolate bar and place in a heat-safe bowl. Pop the bowl into the microwave in 30-second intervals, stirring well after each interval. Repeat until the chocolate is completely smooth and melted. Set aside to cool slightly.

2. Once the chocolate is only slightly warm, add the sugar, vanilla and salt. Mix until the ganache is smooth and all ingredients are thoroughly incorporated.

3. Place the chocolate ganache inside the refrigerator if it’s too mushy to take shape. Leave it there for around 1-2 hours or until the ganache is firm enough to mold.

4. Remove the mixture from the fridge. With a spoon or scoop, take bits of the mixture and shape into balls. Place the balls on a plate or tray.

5. Sift the cocoa powder of the truffles. Move the truffles around to coat it thoroughly with cocoa powder.

6. Transfer the truffles to another container. Place the container inside the refrigerator until ready to serve.

This recipe yields 20-24 truffles.

8. Stout Caramel Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

Stout Caramel Truffles

source: http://www.tasteofhome.com/recipes/caramel-truffles

Ingredients:

  • 8 ounces Vosges Smoke & Stout Caramel Bar
  • 4 ounces heavy cream
  • 10 ounces dark chocolate for melting
  • ⅓ cup salted caramel sauce

Procedure:

1. Chop the caramel bars and place in a heat-safe bowl together with the heavy cream. Pop inside the microwave in 30-second intervals, stirring after each interval. Repeat until the chocolate is smooth and fully melted.

2. Cover the mixture with plastic wrap and place inside the fridge for 1-2 hours.

3. Take a baking tray and line it with wax and parchment paper. Set aside.

4. Once the mixture is firm enough, take it out of the refrigerator. Using a spoon, scoop out bits of the mixture and shape into balls. Place the balls on the prepared baking tray. Place inside the freezer for 15 minutes.

5. Chop the dark chocolates and place in a heat-safe bowl. Pop inside the microwave in 30-second intervals, stirring the chocolate after each interval. Repeat until the chocolate is smooth and fully melted.

6. Remove the balls from the freezer. With a fork, dip the balls one by one in melted chocolate, coating each one thoroughly. Tap the excess off before returning the coated truffle back on the baking tray. Do this for all the balls on the tray.

7. If you have some store bought caramel sauce handy, you can drizzle thin streaks of sauce on top of the truffles as decoration.

8. Allow the chocolate coating to harden at room temperature before transferring them to another container for easier handling.

9. Keep the truffles refrigerated until you’re ready to serve them.

This recipe yields 15 truffles. You can use any brand of flavored chocolate as long as they have caramel in them. We used stout and caramel flavors here, and if you can’t find the exact flavor, you can use caramel flavored chocolate and just add 1-2 tablespoons of alcohol to replicate the taste.

9. Chocolate Java Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

Chocolate Java Truffles

source: http://www.bettycrocker.com/recipes/chocolate-truffles/3d368f5c-2670-4848-bb24-3cfc5245a0ac

Ingredients:

  • 6 ounces Jacques Torres Java Junkie Bar
  • 2 tablespoons butter
  • ¼ cup heavy cream
  • 6 ounces baking milk chocolate
  • Finely chopped nuts

Procedure:

1. Chop the java junkie bar into small pieces and place in a heat-safe bowl. Place the bowl atop a double boiler and gently melt the chocolate, stirring continuously.

2. Once the chocolate has melted, remove bowl from double boiler and add the butter and heavy cream. Mix until the ingredients are thoroughly incorporated and the butter is fully melted.

3. Place the mixture in the freezer for 10-15 minutes, or until the mixture is firm enough to shape.

4. Line a baking tray with parchment or wax paper. Set aside.

5. Remove the mixture from the fridge. With a spoon or melon baller, take dollops of the mixture and shape into balls. Place the balls on the baking tray. Refrigerate for another 15-30 minutes while you melt the chocolate coating.

6. Chop the baking milk chocolate in small pieces and melt using the same double boiler technique used earlier. Remember to stir the chocolate continuously until it is smooth and fully melted.

7. Remove the baking tray from the refrigerator. Using a toothpick, dip the truffles one by one in melted chocolate, coating it thoroughly. Tap the excess off the side of the bowl and slide the truffle back gently onto the baking tray.

8. Repeat this process for the rest of the truffles.

9. Sprinkle the chopped nuts on top of the truffles as decoration.

10. Let the chocolate truffles sit at room temperature so the coating can set slowly. Once you can safely handle the truffles with your hands, transfer them to an airtight container.

11. Keep refrigerated until ready to serve.

This recipe yields 15 truffles. Works with any flavored chocolate that has coffee, mocha, java, espresso in the ingredients list.

10. Peppermint Mocha Kahlua Truffles

Prep Time: 15 minutes

Cooking Time: 10 minutes

Level of Difficulty: 1

Peppermint Mocha Kahlua Truffles

source: http://www.mybakingaddiction.com/peppermint-truffles-recipe/

Ingredients:

  • 16 ounces Scharffen Berger 62% Mocha Bar
  • 1/3 cup heavy cream
  • 3 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3 tablespoons Kahlua Mocha liqueur
  • 12 ounces DAGOBA Mint chocolate bar
  • Chocolate sprinkles or crushed peppermint canes

Procedure:

1. Chop the mocha bar and place in a double boiler together with heavy cream and butter. Heat the mixture, stirring continuously, until smooth and thoroughly melted.

2. Remove bowl from double boiler. Stir in vanilla and Kahlua. Mix until thoroughly incorporated.

3. Cover the mixture with a plastic wrap and place inside the refrigerator for 2-3 hours, or until the mixture is easy to shape, but not too firm.

4. Line a baking tray with wax or parchment paper.

5. Remove the mixture from the fridge. With a spoon, take dollops of the mixture and shape into one inch balls. Place the balls on the baking tray. Repeat until you’ve used up all the mixture.

6. Place the baking tray inside the freezer for 15-30 minutes.

7. Using the same double boiler technique, melt the mint chocolate bar until smooth and glossy.

8. Take the baking tray from the fridge. One by one, dip the balls in melted chocolate with the help of a toothpick. Place the coated balls back on the baking tray.

9. Drizzle candy sprinkles on top of the truffles. If you want, you can also crush peppermint candies and use them as decoration.

10. Let the chocolate coating set for 15-30 minutes at room temperature. Once set, transfer the truffles to an airtight container.

11. Keep refrigerated until ready to serve.

This recipe yields 20 truffles.

11. Lavender Blueberry Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

Lavender Blueberry Truffles

source: https://pinchandswirl.com/dark-chocolate-lavender-blueberry-truffles/

Ingredients:

  • 12 ounces DAGOBA Lavender Blueberry Dark chocolate bar
  • ¾ cup heavy whipping cream
  • 1 teaspoon real vanilla extract
  • ⅓ cup dried blueberries
  • Dutch-process cocoa
  • Powdered sugar

Procedure:

1. Chop the chocolates and place in a heat-safe bowl. Set aside.

2. In a saucepan, heat the whipping cream over medium-low heat until it starts to simmer.

3. Remove from heat and pour slowly over the chopped chocolates, whisking the mixture to prevent the chocolate from burning.

4. Continue whisking until the chocolate is smooth and fully melted.

5. Add the dried blueberries and vanilla. Mix until all the ingredients are thoroughly incorporated.

6. Cover the mixture with plastic wrap and place inside the refrigerator for 1-2 hours, or until the mixture is firm enough to hold its shape.

7. Combine the cocoa powder and powdered sugar in a shallow bowl or plate.

8. Remove the mixture from the fridge. Using a spoon or scoop, take small bits of the mixture and shape into balls roughly one inch in diameter. Roll each ball in the cocoa powder/powdered sugar mixture, making sure each ball is coated thoroughly.

9. Place all coated truffles in an airtight container. Keep the container inside the refrigerator until you’re ready to serve.

This recipe yields 30-35 truffles.

12. Curry Chocolate Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

Curry Chocolate Truffles

source: http://www.epicurious.com/recipes/food/views/bittersweet-chocolate-truffles-236800

Ingredients:

  • 9 Vosges Naga Chocolate Bar
  • 1 1/4 cups coconut milk
  • 6 ounces dark chocolate
  • finely shredded toasted unsweetened coconut

Procedure:

1. Chop the Naga chocolate bar into small pieces and place in a heat-safe bowl.

2. In a heavy saucepan, bring the coconut milk to a simmer, stirring constantly. Remove from heat and let sit for 1-2 minutes.

3. Pour the coconut milk on the chopped chocolate. Whisk until the two ingredients are thoroughly incorporated.

4. Cover the ganache with a plastic wrap and place inside the refrigerator until the mixture is firm enough to hold shape.

5. Line a baking tray with parchment or wax paper. Set aside.

6. Remove the ganache from the fridge. Using a spoon, scoop out dollops of the mixture and shape into balls using your hands. Place the balls on the prepared baking tray. Put the baking tray inside the freezer for around 15 minutes while you melt the coating.

7. Using a double boiler, melt the dark chocolate slowly, all the while stirring constantly until the chocolate is smooth and has a silky consistency.

8. Place the shredded coconut on a shallow plate . set aside.

9. Remove the baking tray from the freezer. Using a toothpick, dip the ball into the melted chocolate, coating it evenly. Tap the excess chocolate off and then dip the truffle quickly in shredded coconut before sliding it back on the baking tray.

10. Repeat the process for the rest of the balls.

11. Leave the baking tray at room temperature to allow the coating to set. Once the coating has hardened somewhat, tranfer the truffles to an airtight container.

12. Keep the truffles refrigerated until ready to serve.

This recipe yields 30 truffles.

13. Lemon Ginger Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

Lemon Ginger Truffles

source: http://www.annies-eats.com/2011/03/03/lemon-chiffon-truffles/

Ingredients:

  • 9 ounces white baking chocolate
  • Zest of 1 lemon
  • 6 tablespoons heavy cream
  • 12 ounces DAGOBA Lemon Ginger chocolate bar

Procedure:

1. Chop the white chocolate and place it in a heat-safe bowl together with the lemon zest. Set aside.

2. In a saucepan, heat the heavy cream until it starts bubbling around the edges. Remove from heat and pour over the chopped chocolate and lemon zest. Let the mixture sit for 1-2 minutes.

3. Start whisking the mixture together, slowly at first, until the chocolate is smooth and fully melted.

4. Cover with a plastic wrap and place inside the refrigerator for 2-3 hours, or until the mixture is firm enough to hold shape.

5. Take a baking tray and line it with a silicon mat or wax paper. Set aside.

6. Remove the mixture from the refrigerator. Using a melon baller or measuring spoon, take spoonfuls of the mixture at a time and roll into balls measuring 1 inch in diameter. Place all rolled balls on the baking tray. Pop the baking tray in the freezer for around 15-30 minutes.

7. Chop the lemon ginger chocolate bar into small pieces and melt it using a double boiler. Heat slowly, stirring continuously, until the chocolate is smooth and fully melted.

8. Remove the baking tray from the freezer. With a fork or toothpick, dip the balls one by one in melted chocolate, making sure to coat them thoroughly. Tap or shake the excess off before placing the coated truffle back on the baking tray.

9. Allow the coating to set for 15 minutes or so, then transfer the truffles to an airtight container.

10. Keep the container inside the refrigerator until you’re ready to serve the truffles.

This recipe yields 30-36 truffles.

Conclusion

Our list featured different ingredient combinations and unique flavors that might raise a few eyebrows. However, you can use any chocolate truffle recipe out there and transform it into a flavoured chocolate truffle recipe. All you have to do is replace whatever chocolate is listed in the recipe and change it to any flavored chocolate of your choice.

Also, nobody’s telling you to choose only one flavored chocolate in your recipe. You can mix and match flavors by using 2-3 different kinds of flavored chocolate for your next chocolate truffle batch. Who knows, you might create some really unique yet tasty combinations that will definitely not be forgotten by anyone who takes a bite out of it!

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