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Homemade Pink Chocolate Truffles Recipe

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4.9 from 102 reviews

Delightfully rich and creamy Homemade Truffles coated with vibrant pink colored sugar. These no-bake chocolate treats combine bittersweet chocolate, heavy cream, and crushed biscuits for a decadent dessert that’s perfect for parties or gifting.

Ingredients

For Colored Sugar

  • ¼ cup granulated sugar
  • 3 drops red food coloring gel
  • Optional: sprinkles or nuts for coating

For Truffles

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

Instructions

  1. Prepare Colored Sugar: Place the granulated sugar in a bowl, add 2-3 drops of red food coloring gel, and mix thoroughly by hand until the sugar is evenly tinted. Adjust the amount of food coloring drop by drop to achieve your desired shade. Set aside for coating the truffles.
  2. Grind Biscuits: Place the plain biscuits in a food processor and pulse until finely ground into biscuit flour. Alternatively, place biscuits in a sealed plastic bag and crush with a rolling pin until finely powdered.
  3. Heat Cream: In a small saucepan, bring the heavy cream to a boil over medium heat, stirring occasionally to prevent sticking or scorching.
  4. Melt Chocolate: Remove the cream from heat and immediately add the chopped bittersweet chocolate. Stir gently until the mixture is smooth and fully combined. Allow this chocolate mixture to cool to room temperature.
  5. Combine Mixture: Transfer the crushed biscuit flour to a large mixing bowl. Pour the cooled chocolate mixture over the biscuit flour and mix thoroughly using a spatula until a uniform dough forms.
  6. Chill Dough: Place the bowl in the refrigerator and chill the mixture for 20 minutes. This helps the mixture firm up for easier shaping.
  7. Shape Truffles: Moisten your hands with water to prevent sticking, then scoop small portions of the mixture and roll into bite-sized balls. Roll each ball in the prepared pink colored sugar to coat evenly.
  8. Final Chill: Arrange the coated truffles in a single layer on a large plate. Cover with plastic wrap and refrigerate for at least 1 hour to set. Before serving, remove the truffles from the refrigerator 15-20 minutes ahead to soften slightly for best texture.

Notes

  • Use moistened hands to shape truffles to avoid stickiness.
  • Adjust food coloring to achieve the preferred shade of pink sugar.
  • Store truffles in an airtight container in the refrigerator for up to 5 days.
  • For alternative coatings, use chopped nuts or colorful sprinkles instead of colored sugar.
  • Bring heavy cream just to boiling; avoid overcooking to maintain smooth texture.

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