Can anybody help me with new truffle flavors?

Question

I am a candy maker, if anybody has any new ideas for chocolate truffle flavors. Let me know, thanks!!

Answer 1

you should have chocolate truffles with nougat and caramel and toffee in them. then try mint liquor chocolate truffles. Ooh one more! Ok, then you can have coconut almond truffles. for the first one try putting the toffee in the nougat...if its possible.then the caramel on the top. then for the next one put the liquor on top and the mint on the bottom. then for the last put just one almond on top and the coconut on the bottom. You can do the same with
a peanut peanuttter truffle (yes i just made that up) but there is no coconut there.put one peanut on top and peanut butter on the bottom, just think of it as a fancy Reese's Pb cup.

Answer 2

First go through the Liquere department of your neighborhood liquer store. Even the flavored Vodkas are nice.
You'll find all sorts of great flavorings there. Next try any nut you can find.
Coffees are good flavorings too...so are most berries...even some stone fruits like apricot and cherries.

Try variations with your flavorings too like darker chocolates, 70% cocoa is amazing with stone fruits!! WOW!!!

I've even had a few I wouldn't recommend to anyone like Truffel (the mushroom that is)Truffels...Eeeeewwww...just didn't work.

Even flavored chocolates with your truffel fillings are fun and interesting too.

Yeah, I LOVE CHOCOLATE, can you tell?

Answer 3

PB & J Truffles

1 cup heavy cream
1 pound bittersweet or semisweet chocolate, chopped
1/4 cup chambord liqueur
1 cup finely chopped peanuts
In a small saucepan, scald the cream over medium heat.
Place the chocolate in a heatproof bowl, add the hot cream and let sit for 2 to 3 minutes, then whisk until smooth. Add the liqueur and stir to combine. Cover and refrigerate until firm, about 4 hours.

Using a small scoop or teaspoon, scoop up about 1 to 1 1/2 teaspoons of the chocolate mixture and quickly roll into a ball about 1-inch in diameter. Roll in the chopped peanuts to coat on all sides. Place on a sheet tray covered in parchment or waxed paper and repeat with the remaining ingredients. Cover with plastic and refrigerate until firm and ready to serve. (Alternatively, place in an airtight container and separate the layers of truffles with parchment paper.)

Rocky Road Truffles:

4 peanut-caramel candy bars (Snickers), frozen
1 recipe Dark Chocolate Truffles, see above, whipped but not set
1/4 cup dried cranberries
1 pound good-quality (70 percent) dark chocolate
Pulse the frozen candy bars in a food processor until broken into shards. Fold into the cooled chocolate mixture along with the cranberries. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.
Use a melon baller or small ice cream scoop to scoop out balls of the chocolate mixture; place them on a parchment or waxed paper lined baking sheet and set them aside for an hour or 2 to let them come to room temperature.

Melt the chocolate in the top of a double boiler and remove from the heat. Use a spoon to dip the truffles them into the liquid chocolate, then return them to the baking sheet. Use the spoon to drizzle a squiggle of chocolate over the tops. Chill until set.

Dark Chocolate Truffles:
1/2 cup heavy cream
8 ounces good-quality (70 percent) bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
1 cup cocoa powder, for dusting
In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.

Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed paper lined baking sheet.

Enjoy :)

Answer 4

Try using unconventional spices like paprika, etc.

Answer 5

these are sorta stupid, but
-m&m
-reeces
-chocolate chip cookie dough
-cocacola or pepsi. (is that possible??)

umm thats all i can think of.