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Homemade Pink Chocolate Truffles Recipe

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4.4 from 52 reviews

Delight in these elegant homemade chocolate truffles coated with vibrant pink colored sugar. Made with bittersweet chocolate, cream, and crushed biscuits, these truffles offer a rich, smooth flavor and a fun, festive appearance perfect for any occasion.

Ingredients

Colored Sugar

  • ¼ cup granulated sugar
  • 3 drops red food coloring gel

Truffles

  • ⅔ cup heavy cream
  • 6 ounces bittersweet chocolate (60% cocoa), chopped
  • 9 ounces plain biscuits

Instructions

  1. Make Colored Sugar: Put the granulated sugar into a bowl. Add 2-3 drops of red food coloring gel and mix thoroughly with your hand. Adjust the amount of coloring to achieve the desired pink hue. Use this colored sugar as a coating for the truffles.
  2. Prepare Biscuit Flour: Grind the plain biscuits in a food processor until fine, or alternatively, place them in a plastic bag and use a rolling pin to crush them into a flour-like consistency.
  3. Heat Cream: In a small saucepan over medium heat, bring the heavy cream to a boil, stirring occasionally to prevent burning.
  4. Melt Chocolate: Remove the cream from heat and add the chopped bittersweet chocolate, stirring with a spoon until completely smooth and melted. Allow the mixture to cool to room temperature.
  5. Combine Ingredients: Transfer the biscuit flour to a large bowl and pour the melted chocolate mixture over it. Mix thoroughly using a spatula until fully combined. Chill the mixture in the refrigerator for 20 minutes to firm up.
  6. Form Truffles: Wet your hands to prevent sticking, then shape the chilled mixture into small balls. Roll each ball in the prepared pink colored sugar to coat.
  7. Chill and Serve: Arrange the coated truffles in a single layer on a plate. Cover with plastic wrap and chill in the refrigerator for at least 1 hour. Remove from fridge 15-20 minutes before serving to soften slightly and enhance flavor.

Notes

  • Wetting your hands before shaping the truffles helps prevent sticking and makes rolling easier.
  • Adjust the amount of food coloring gradually to achieve the perfect shade of pink sugar coating.
  • Use high-quality bittersweet chocolate with around 60% cocoa for the best flavor balance.
  • These truffles can be stored in the refrigerator for up to a week in an airtight container.
  • For variations, try coating with finely chopped nuts or cocoa powder instead of colored sugar.

Find it online: https://oliviabakes.com/homemade-pink-chocolate-truffles-recipe/