These apple pie truffles are a wonderful fall, or anytime treat. With a delicate apple flavor, they’re soft, sweet, rich and delicious!
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For some time now, I’ve been meaning to play around making my own chocolate truffles and similar treats a bit more. Yet somehow I haven’t managed any since making cranberry truffles last year.
As I was thinking about things to make for Apple Week, I decided to challenge myself to make some apple pie truffles. I’ll admit, these aren’t necessarily as apple flavored as I might have hoped, but they are definitely incredibly tasty.
Even my less-sweet-toothed-than-me husband was happy to dig in to these little bites. The filling is a combination of apple, white chocolate and a little almond flour. They combine to give a soft and rich middle, coated with a crisp bittersweet chocolate coating. It’s an irresistible combination.
If I were to be critical…
My self-critical self just has two criticisms of these. The filling is very soft which makes it a little tricky to work with, but certainly not impossible. And the flavor definitely doesn’t scream apple.
In fairness, apple is one of those flavors that can be hard to get it to come through all that strongly, in general. For these truffles, if you want a bit of a stronger flavor, I have two suggestions.
First, you could add a little apple extract into the filling mixture. However make sure the extract is intended for candy/chocolate (usually oil based). Your typical extract may make the mixture seize. Another option is to not break up the apples too much as you cook them so you have slightly larger pieces.
How to make apple pie truffles
- Cook the apples with a little sugar to make a kind of thick apple sauce. Let it cool.
- Mix the apple with cream cheese, almond flour, melted white chocolate and a little vanilla.
- Chill the mixture then form it into small balls. Chill these again in the freezer.
- Melt the chocolate then dip the balls of filling into the chocolate, remove excess then let harden.
As with any homemade truffles or candies, there are a few stages in there with periods of chilling. However they are easy enough to make and you soon get in a flow of forming balls of filling or dipping. Make sure you use a good quality white and semisweet chocolate in these, as it does make a difference. I had some samples from sponsor Chocoley and they were perfect in here.
How should you store these truffles?
You probably tend to keep store bought truffles in their box on the counter. I know I do. However, I found these are probably best kept in the fridge. For one, we were having a warm spell as I made them, I was afraid they’d melt. But I also think the filling is that soft it is best refrigerated.
These truffles should keep a good week or two, probably longer, kept in a sealed container in the fridge. The chocolate may become a bit dull, but will still taste just fine. However chances are you’ll find they don’t get a chance to last that long!
Sweet, rich, and the perfect balance of soft middle and crisp outside, these apple pie truffles are a wonderful treat. True, they may not scream apple, but when they’re that tasty it doesn’t really matter, you’ll be back for another anyway.
Try these other chocolate treats:
- Blueberry raspberry chocolate bark
- Homemade chocolate lollipops
- Cranberry truffles
- Plus get more ideas sweet and savory in the snack recipes archives.
Apple pie truffles
- 1/2 apple approx 2 1/2oz/72g peeled and cored weight
- 2 tbsp sugar
- 1/2 tbsp water
- 2 1/2 oz white chocolate 75g
- 2 tbsp cream cheese 32g
- 1/4 cup almond flour 25g
- 1/4 tsp vanilla paste
- 3 oz bittersweet chocolate 90g
- Finely chop the apples and put in a small pan with the sugar and water. Bring them to a simmer and cook for around 5 minutes. Mash them roughly and allow to cool.
- Melt the white chocolate either by putting in a small bowl in the microwave for 30 second intervals, stirring in between, or using a double broiler.
- Mix the cooled apple with the cream cheese, almond flour, vanilla paste and melted white chocolate. If it seems to not combine properly, warm it slightly in a microwave and it should combine better.
- Put the mixture in the freezer for around 15 minutes to firm up. While it is chilling, prepare a baking sheet with parchment or a silicone mat.
- Take teaspoonfuls of the apple mixture and roll gently into as close to a smooth ball as possible. Set them on the silicone mat. Repeat until all the mixture is used up. Freeze the balls again for around 10-15 minutes.
- Shortly before you take the filling balls out of the freezer, melt the bittersweet chocolate (as with the white, either in 30 second bursts in the microwave, stirring in between, or in double broiler). Prepare a baking sheet with waxed paper or a silicone mat.
- Dip each ball of filling in to the melted chocolate one at a time, let as much excess chocolate drip off then place the coated ball on the prepared baking sheet to dry. Repeat with the rest of the filling balls. If needed, put in fridge to help the chocolate fully harden.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
See all of the other apple creations today for Appleweek:
- Air Fried Apple Fries with Caramel Cheesecake Dip by Our Good Life
- Air Fryer Chocolate Glazed Apple Hand Pies by Blogghetti
- Apple Cider Cheesecake Bars by Snacks and Sips
- Apple Cider Tea Chicken with Apples & Sweet Potato by Books n’ Cooks
- Apple “Donut” Monsters by An Affair from the Heart
- Apple Pie Pizza by Kate’s Recipe Box
- Apples and Honeycomb Chocolate Bars by The Monday Box
- Baked Apples and Cinnamon Overnight Oats by Simple and Savory
- Caramel Apple Cider Banana Bread by Strawberry Blondie Kitchen
- Caramel Apple Cider Slushies by Savory Moments
- Frosty Apple Cocktail by Culinary Adventures with Camilla
- Green Appletini by A Day in the Life on the Farm
- Oatmeal Caramel Apple Thumbprints by Jolene’s Recipe Journal
- Peanut Butter Apple Blondies by Cookaholic Wife
- Rag Top Apple Cobbler by Palatable Pastime
- Soda-Glazed Crescent Roll Apple Dumplings by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Rustic Buttermilk Apple Cake by Cooking With Carlee
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