Want to recreate the Wawel Trufle? (affliliate link*) Trufle Czekoladowe Chocolate Truffles are rich, creamy, and decadent. They’re also so incredibly easy to make. I whipped up a batch this week to share with my colleagues. I mixed them up one evening in about five minutes. The chocolate molten mass needs to chill overnight, so the next evening I shaped the chocolate into little balls and rolled them in cocoa powder.
I’d seen truffles rolled in colorful nonpareil sprinkles, so I tried that with one because I liked the look, but after tasting it, discarded the idea. The hard little sprinkles were overpowering. Their crunchiness distracted from the creamy texture of the chocolate. It just wasn’t worth it to get the pop of color.
I have a bit of the filling left, and will try dipping it in tempered chocolate or a melted chocolate bark. This will take more time. It won’t be so quick and easy, but will more closely resemble the Wawel treats. I’ll update to let you know if it’s worth the trouble.
I flavored my truffles with brandy, but you could use rum, or a flavored liqueur. I think a homemade cherry vodka would be nice.
For gifting, I popped a truffle into a mini white muffin cup and put four into a three inch paper mache box with a lid. I found a dozen on Amazon (affiliate link*).
I have received little truffles like this from the chef at the end of a meal, and it always feels like a very special treat. Now you can make your own special treats too.
A creamy chocolate candy with a hint of brandy
- 24 ounces semi-sweet chocolate chips
- 1 1/2 cups heavy cream
- 3 tablespoons butter
- 1 1/2 teaspoons vanilla extract
- 1/4 cup brandy
- cocoa powder or metled bark for dipping
- Heat the chocolate, cream, and butter in the microwave for 1 minutes, stir
- Heat an additional 45 seconds, stir, chocolate should be melted and mix easily with cream
- Add the vanilla and brandy
- When smooth and well combined, cover and refrigerate overnight
- Scoop and roll into balls, 1/2 – 1 inch in diameter
- Roll in cocoa powder or dip in tempered chocolate or melted bark
- Keep refrigerated until shortly before serving