Introduction: Fool-Proof Fudge Truffles

By Aarcritique's Art-E-PAWS
About: I try to make the details simple and the simple detailed. I also do semi-professional pet portraiture. All of my instructables are certified parent approved.

Hello everyone! As many of you know, I enjoy making sweet treats, and these truffles are no exception! They are actually filled with real fudge! These double-chocolatey candies started off as an experiment, but everyone who tried them suggested I open a candy shop with these as the main attraction. Now, after a ton of measuring and chocolate, I give you the final recipe. I hope you enjoy it (the instructable and the candies themselves)!

Step 1: Ingredients and Other Things You Might Need

Here is a list of the ingredients (in both US Custom and Metric) and utensils used...


Ingredients (US Custom):


3/4 of a cup of brown sugar

1 1/2 cups of powdered sugar

1/4 of a cup of cocoa powder

1/8 of a cup of chocolate syrup

3 Tbsp. of caramel syrup or melted caramel

1 Tbsp. of vanilla bean paste or vanilla extract

2 Tbsp. of coffee extract or prepared instant coffee

1/4 of a cup (1/2 of a stick) of butter

1 1/2, 11.5 oz. bags (or 17.25 oz.) of chocolate chips




Ingredients (Metric):


.71 (71/100) of a cup of brown sugar

1.4 (1 1/25) cups of powdered sugar

.24 (6/25) of a cup of cocoa powder

.118 (9/50) of a cup of chocolate syrup

3 Tbsp. of caramel syrup or melted caramel

1 Tbsp. of vanilla bean paste or vanilla extract

2 Tbsp. of coffee extract or prepared instant coffee

.23 (23/100) of a cup of butter

48.9 dekagrams (489 grams) of chocolate chips




Utensils:


A medium-sized mixing bowl

A small mixing bowl

A measuring cup

A pizza pan or tray

Parchment Paper

A wooden stirring spoon (plastic ones attract cat fur like a magnet)

A fork

A microwave

A refrigerator

Patience

Step 2: Making the Filling

This filling can easily be used as just plain fudge, but it tastes that much better when coated in chocolate!

In the medium-sized mixing bowl, mix the dry ingredients together, then add the syrups, bean paste, and extract.
Melt the butter in the microwave, but don't overdo it. 30 seconds usually works well. Stir in the butter. Do NOT mix in the chocolate chips, however! We'll need them later!

Usually, I make the balls, then cool them in the refrigerator for around 15 minutes, but this time I didn't have time to make the balls, so I stuck the whole bowl in the 'fridge and made the balls when I could get back to working on them. It works so much better when you make them before setting them in the refrigerator, because it cools and forms together much faster, so I highly recommend doing this first.

Step 3: Forming the Truffles

It's time to get messy!

Place a piece of parchment paper on a pizza pan or other large tray. A marble cutting board will also work.
Make hazelnut-sized balls of the fudge filling and place them on the paper.
If you haven't done so already, let them cool in the refrigerator for about 15 minutes. By then the butter will have soaked into the sugars and it will have a fudgy texture.

Step 4: Dipping - Here Is Where It Gets Interesting!

You've made it this far (canned applause)! Almost there!

Get out your chocolate chips! In the small mixing bowl, pour all of the chocolate chips you will need. Microwave the chips in 15-second increments, stirring frequently, until they have all melted.

Here is word of warning before you do anything else... It's not entirely fool-proof... Here is the part where you will need to be careful. If you over heat the chips, you will end up with a gooey, but somewhat solid mass of burnt chocolate. Different brands seem to be more sensitive than others, most notably, Hershey's® Milk Chocolate Chips. Semi-sweet chocolate and high wax content chocolate works best, but really you could use any kind.

Remove the fudge balls from the refrigerator and place the tray onto your work surface. Drop the first fudge ball into the melted chocolate. Using a fork, thoroughly coat it in chocolate, then place it back onto the tray (still using your fork). For a nice effect, swirl the fork around the truffle as the excess chocolate drips off. Repeat until you are out of truffles or chocolate (hopefully, both). If the chocolate gets too hard to work with, microwave it for another 10-15 seconds. If you decide to use two different kinds of chocolate chips, you can drip the excess chocolate over the truffles coated in the other kind of chocolate to give them a fancy flare.

Once again, set the truffles in the 'fridge. Let them harden for about 30 minutes.

Step 5: Enjoy!

You are here-> completion! Share them with friends, give them as gifts, or just eat them all yourself. Whatever you do with them, enjoy and have fun! Until next time, keep on makin'!