5 stuffed truffle recipes to sell and win customers

Nothing beats starting the year by earning extra income, so get tips for stuffed truffles

Want to start the year delighting your customers? So bet on these stuffed truffle recipes! Well, one is tastier than the other. And people know how important it is to start the year warm with sales. So we just sort out the treats that won’t even last in your stash!

Our list has options for every taste! For those who want to cool off, I recommend the truffle of one of the seasonal fruits, passion fruit. For those who seek to kill the will, mini truffles are sufficient. And to show you how we know everything, there’s also the whip the cocoa truffle for those who are healthier.

Below we present our selection of stuffed truffle recipes to help you win your customers in 2023. Start the year with sales with these delicacies! Check below:

mini truffles

Weather: 1h (+30min of fridge)

Performance: 50 units

Difficulty: easy

Ingredients:

• 400 g of chopped milk chocolate
• 200 g of chopped dark chocolate
• 1 can of whey-free cream
• 2 tablespoons of chocolate liqueur
• 1 cup cocoa powder (powdered)

Method of preparation:

1. Melt the milk and semi-sweet chocolate in a bain-marie
2. Then add the cream and liqueur and mix
3. Refrigerate for 30 minutes
4. Remove and then make balls with the dough
5. Pass in the chocolate powder and put in paper cups.

truffle sensation

Weather: 1h10 (+1h30 fridge)

Performance: 20 units

Difficulty: easy

Ingredients:

• 1 can of condensed milk
• 1 box of cream (200g)
• 1 sachet of strawberry flavored juice powder
• 350 g of finely chopped dark chocolate

Method of preparation:

1. Blend the condensed milk, cream and juice in a blender until smooth.
2. Transfer to a bowl and refrigerate.
3. Melt the chocolate in a bain-marie and brush it into disposable coffee cups.
4. Take it to the fridge for 15 minutes
5. Repeat the process, making another layer of chocolate.
6. Divide the filling among the cups and refrigerate for 30 minutes.
7. Remove, cover with the remaining chocolate, and return to the refrigerator for 30 minutes or until solid.
8. Unmold and serve.

Fit cocoa truffle

Weather: 40min (+1h of fridge)

Performance: 20 units

Difficulty: easy

Ingredients:

• 1/2 cup dates (chopped)
• 1/3 cup unsalted almonds (sliced)
• 1/2 cup apricot (chopped)
• 200 g of chopped 70% cocoa chocolate
• 1/2 cup sour cream (light)
• Cocoa powder for dipping

Method of preparation:

1. In the food processor, beat the dates, almonds and apricots using the pulsar button
2. Transfer to a bowl and set aside.
3. Melt the chocolate in a bain-marie and stir in the cream.
4. Add the dried fruit and mix gently until smooth.
5. Refrigerate for 1 hour or until solidified
6. Form balls with your hands, coat them in the cocoa powder, put them in paper cups and serve.

Passion fruit scam

Weather: 1h (+6h fridge)

Performance: 35 units

Difficulty: average

Ingredients:

• 400 g of finely chopped white chocolate
• 1 box of cream (200g)
• 1/2 cup passion fruit juice
• 500 g of finely chopped hydrogenated milk chocolate

Method of preparation:

1. Melt the white chocolate in a bain-marie or in the microwave, add it to the cream and passion fruit juice and refrigerate for 5 hours
2. Remove from the oven and form balls with a spoon
3. Melt the milk chocolate in a double boiler or in the microwave.
4. Dip the passion fruit balls into them, draining off the excess chocolate.
5. Put to dry on buttered paper and refrigerate for another 1 hour.
6. Remove from the oven and place in paper cups to serve.

White chocolate and cherry truffle

Weather: 1h (+2h20 of fridge)

Performance: 30 units

Difficulty: Easy

Ingredients:

• 400 g of finely chopped white chocolate
• 1 box of cream (200g)
• 2 cups chopped cherries (in syrup)
• 4 tablespoons of cherry liqueur

Roof

• 300 g of finely chopped dark chocolate
• Powdered chocolate for dusting

Method of preparation:

1. Melt the white chocolate in a double boiler or in the microwave.
2. Add the cream and mix until smooth
3. Add the cherry, the liqueur, mix and refrigerate for 2 hours
4. Form balls and set them aside
5. Melt the semisweet chocolate in a double boiler or in the microwave, dip the balls into them and drain the excess.
6. Place on baking paper, sprinkle with chocolate powder and refrigerate for another 20 minutes.
7. Arrange in paper cups and serve immediately.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.