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Whipped cream truffles

Servings: 30 Total Time: 1 hr 30 mins Difficulty: Beginner
Whipped cream truffles Decadent whipped cream truffles with a smooth, creamy center and rich cocoa coating melt-in-your-mouth bliss! 1

Decadent whipped cream truffles with a smooth, creamy center and rich cocoa coating melt-in-your-mouth bliss!

Whipped cream truffles

4.9 from 7 votes
Indulge in these delicious homemade chocolate truffles filled with light, airy whipped cream. Each bite melts in your mouth, delivering a perfect blend of creamy and rich chocolate flavors. An irresistible treat for chocolate lovers and perfect for any occasion!
Total Time 1 hr 30 mins Difficulty: Beginner Servings: 30

Ingredients

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Instructions

  1. Prepare the Cream Mixture
    Cut the vanilla pod open lengthwise and scrape out the seeds. Place both the seeds and the pod together with the whipped cream, sugar, and salt in a saucepan and slowly bring to a boil. When the mixture boils, turn off the heat and keep stirring until all the sugar has dissolved. Cover the pan with a lid and let the cream cool to room temperature.
  2. Beat the Butter and Combine with Vanilla Cream
    Remove the vanilla pod from the cream. Beat the butter until fluffy using a hand mixer with whisk attachments. Gradually add the vanilla cream and continue beating. The mixture should ultimately be easy to pipe. If it is too thin, place it in the refrigerator for 10-15 minutes and then continue beating. If the mixture has curdled, briefly heat the bowl in a bain-marie or with a hairdryer and then continue beating.
  3. Pipe the Truffles
    Line a plate or bowl with baking paper and transfer the filling to a piping bag with a smooth nozzle. Pipe elongated truffles onto the baking paper. Place the plate with the piped truffles in the freezer for at least 1 hour (longer is fine).
  4. Coat the Truffles with Chocolate
    Place the cocoa powder in a flat bowl and ensure the melted chocolate is in a bowl that is not too deep. Take the frozen truffles out of the freezer in small batches to prevent them from thawing too quickly. Using a fork, dip each truffle into the melted chocolate, ensuring it is fully coated. Tap off the excess chocolate by gently tapping the fork against the side of the bowl. Drop the truffle into the cocoa powder and cover it on all sides with cocoa. Leave in the cocoa for a few minutes until the chocolate hardens. Do this with all the truffles. You can also roll them in chocolate flakes or shredded coconut.
  5. Serve the Truffles
    Set on a parchment-lined plate, and refrigerate them until ready to serve. Remove the cream truffles from the refrigerator 15-30 minutes before serving.

User Reviews

4.9 out of 5
Based on 7 ratings
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  1. Madeline

    Light, creamy, and melt-in-your-mouth delicious, though could be richer.

  2. Rhiannon

    Heavenly treats! The whipped cream filling is light yet indulgent. Perfect for any occasion.

  3. Hanna Schmidt

    These truffles are simply amazing! Creamy and delicious, they disappeared quickly at the party.

  4. Isolde A

    A delightful dessert! The chocolate coating complements the creamy center beautifully.

  5. Nina Müller

    Incredible flavor! Easy to make and a hit with everyone at the gathering.

  6. Sophie Blake

    Simply delightful! The whipped cream inside is a game-changer for truffles.

  7. Brynn Parker

    Melt-in-your-mouth perfection! Easy to make and even easier to enjoy!

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