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These easy homemade chocolate truffles are made delectably smooth and sweet with the addition of Karo® Syrup. The homemade chocolate truffles are easy to make and are the perfect bite sized confection for a wedding anniversary dessert charcuterie board.
I made my first wedding anniversary charcuterie board two years ago when Germaine and I planned a weekend getaway in Charlotte, North Carolina. We booked a few days at my favorite boutique hotel and packed a cooler with wine and our wedding anniversary charcuterie board treats. It was so romantic that we’ve decided to make it a tradition to enjoy a charcuterie board on every anniversary.
This year’s charcuterie board centers around these easy homemade chocolate truffles, sweet cheese, and fresh fruit. Germaine’s favorite flavor in cake, candy and ice-cream is chocolate so I wanted to include something chocolaty in this year’s charcuterie.
The recipe for the chocolate truffles only requires four ingredients and whatever coatings you want to roll the truffles in.
I use Karo® Syrup in my recipe because it works perfectly as a sweetening and binding ingredient for these little balls of chocolate goodness.
The syrup gives the truffles a smooth, amazing texture with balanced sweetness that lets the true flavor of the other ingredients shine through.
What do you need to make the chocolate truffles?
You’ll need Karo® Syrup, butter, heavy cream and chocolate plus whatever ingredients you want to roll the truffles in. Today I’m using sweetened Dutch cocoa powder, melted white chocolate, sprinkles and crushed almonds for my truffle coatings.
You can roll the truffles in so many different things. I’ve seen some rolled in Matcha, some in coconut flakes and others in powdered sugar, so have fun with these.
What pairs well on a dessert charcuterie boards?
I make charcuterie all of the time and the goal is always to gather around something great! For me that means thoughtfully curated bites I love mixed with ones I think my family and friends will love.
I prefer sweet cheeses and fruit on my dessert boards, but there’s really no boundaries when it comes to creating these.
Sometimes when making truffles they can turn out too dry or too sticky. With this recipe using Karo Syrup you won’t have that problem.
Karo Syrup is a versatile ingredient that perfects anything from delicious marshmallows, fudges, caramels, pies and scotcheroos to sticky cinnamon rolls, sauces and glazes. You can find out where it’s available near you by clicking here.
So before we get into this super easy, chocolately and totally delicious recipe, let me tell you why I made it. Germaine and I celebrated our 20th wedding anniversary this year and after being in the house for our 19th, we wanted to do it big. We planned a getaway in the Dominican Republic for some fun in the sun and connection time.
For us it’s been a year of transition from our old normal to a new normal which includes secluded vacations and intimate gatherings with the people we love. We’re super excited about traveling this year, gathering with good friends and experiencing great food.
We hope you try this recipe and dessert charcuterie board with the people you love the most.