i had a recipe for trufffles and it came from the capper's weekly.it had raspberry jam,raspberry liquor,macadamia nuts and 2 kinds of choc. chips and some other stuff.Anybody know this recipe for truffles?
Skye's Raspberry Truffle Trifle Recipe
INGREDIENTS:
1 7-in sponge cake (purchased Angel Food Cake is fine)
1/2 cup Raspberry liqueur
1 cup Whipping cream (Cool Whip can be substituted)
.
Custard *See Note Below
3 c Milk
3/4 c Light cream
3 Eggs
1/2 c Granulated sugar
1/4 c All-purpose flour
3 tb Raspberry liqueur
1 1/2 ts Vanilla
.
Raspberry Sauce
2 bags Unsweeten frozen raspberries - thawed or 3 Cups of Fresh Raspberries
1/4 c icing or powdered sugar
2 tb Raspberry liqueur
.
Chocolate Truffle Sauce
8 oz Semisweet chocolate - coarsely chopped
3/4 c Whipping cream
1/4 c Raspberry liqueur
PREPARATION:
*Note about custard: 1 Large and 1 Small package of Jell-O Cook Style Vanilla Pudding mix can be sustituted, but remember to cut the liquid by 3 tablespoons to allow for Raspberry Liqueur, and use 3/4 cup of Light Cream to the total quantitiy of Jell-O box recipe liquid instead of all milk for a richer flavor and creamier consistency.
You'll want a 12-cup serving bowl.
:
In food processor or blender, puree raspberries and icing sugar. Strain. Stir in liqueur. ( Sauce can be refrigerated for up to 3 days.)
Custard:
In large saucepan, heat milk and cream until hot. In bowl, beat eggs with sugar until light, about 3 minutes; whisk in flour until smooth. Pour in hot milk mixture, whisking constantly. Return to pan; cook, whisking constantly, until boiling. Stir in liqueur; simmer, whisking, for 2 minutes. Stir in vanilla. Pour into bowl; place plastic wrap directly on surface and let cool to room temperature. (Custard can be refrigerated for up to 8 hours.)
Chocolate Truffle Sauce:
In top of double boiler over simmering water, melt chocolate, cream and liqueur, stirring. Let cool to room temperature.
Assembly:
Cut cake into 3 layers. Drizzle 1/2 cup Raspberry Sauce over bottom and sides of serving bowl. Place 1 cake layer on bottom; drizzle with 2 tbsp of the liqueur. Pour one-third of Custard over cake. Drizzle with one-third remaining Raspberry Sauce. Reserve 3 tbsp Chocolate Truffle Sauce for garnish; drizzle with one-third remaining Chocolate Truffle Sauce. Repeat with two more layers of cake, liqueur, custard and sauces. Refrigerate for at least 8 hours or up to 1 day. Whip cream; add remaining liqueur. Spread over top. Warm reserved Chocolate Truffle Sauce slightly; drizzle with fork over whipped cream. (as a note.. I generally use a pink tinted white chocolate instead of the chocolate sauce, but left the recipe for regular chocolate as most people like it that way best).
Thursday, December 24, 2009
Recipes with lindt lindor truffles as ingredients?
Does anyone know any recipes that i could use lindt lindor milk chocolate truffles in? I only found one: http://www.grouprecipes.com/36155/lindor鈥?/a>Recipes with lindt lindor truffles as ingredients?
I found this one besides the cookie recipe.
Lindt Truffle Cake
1 1/4 cups Butter
3/4 cup Lindt Excellence 70% Dark chocolate (Melted)
1 cup plus 1 Tb Granulated sugar, divided
1 Tb All purpose flour
2 tsp Vanilla extract
4 large Eggs, separated
1 cup Lindt Lindor Milk truffles
2 Pieces Lindt swiss double Milk Chocolate (melted)
1 (8 oz tub) whipped topping thawed
Oven Temp ~ 425? Baking Time ~ 15 to 18 Min.
Pan Type ~ 9-inch springform pans
Preheat oven, grease bottom of pan.
Melt butter in medium microwave-safe bowl; add 3/4 cup Lindt and 1 cup sugar, stirring until well blended. Cool 5 minutes.
Stir in flour and vanilla; add egg yolks, one at a time, beating well after each addition.
Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Add chocolates. Spoon batter into prepared pan.
Bake just until edges are firm (1-inch circle in center will be soft).
With spatula, loosen cake from side of pan. Cool completely on wire rack; remove side of pan.
Cover; refrigerate at least 6 hours.
Place the 2 pieces of choco. over whipped topping; stir until well blended.
Garnish cake with chocolate topping.Recipes with lindt lindor truffles as ingredients?
This is where I found it...
http://www.toytowngermany.com/lofi/index.php/t59250.html Report Abuse
thank you :) Report Abuse
That was the only one that I could find, too. Sorry :o(
It does sound yummy, though!
I found this one besides the cookie recipe.
Lindt Truffle Cake
1 1/4 cups Butter
3/4 cup Lindt Excellence 70% Dark chocolate (Melted)
1 cup plus 1 Tb Granulated sugar, divided
1 Tb All purpose flour
2 tsp Vanilla extract
4 large Eggs, separated
1 cup Lindt Lindor Milk truffles
2 Pieces Lindt swiss double Milk Chocolate (melted)
1 (8 oz tub) whipped topping thawed
Oven Temp ~ 425? Baking Time ~ 15 to 18 Min.
Pan Type ~ 9-inch springform pans
Preheat oven, grease bottom of pan.
Melt butter in medium microwave-safe bowl; add 3/4 cup Lindt and 1 cup sugar, stirring until well blended. Cool 5 minutes.
Stir in flour and vanilla; add egg yolks, one at a time, beating well after each addition.
Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Add chocolates. Spoon batter into prepared pan.
Bake just until edges are firm (1-inch circle in center will be soft).
With spatula, loosen cake from side of pan. Cool completely on wire rack; remove side of pan.
Cover; refrigerate at least 6 hours.
Place the 2 pieces of choco. over whipped topping; stir until well blended.
Garnish cake with chocolate topping.Recipes with lindt lindor truffles as ingredients?
This is where I found it...
http://www.toytowngermany.com/lofi/index.php/t59250.html Report Abuse
thank you :) Report Abuse
That was the only one that I could find, too. Sorry :o(
It does sound yummy, though!
Recipes with lindt lindor truffles as ingredients?
Does anyone know any recipes that i could use lindt lindor milk chocolate truffles in? I only found one: http://www.grouprecipes.com/36155/lindor鈥?/a>Recipes with lindt lindor truffles as ingredients?
I found this one besides the cookie recipe.
Lindt Truffle Cake
1 1/4 cups Butter
3/4 cup Lindt Excellence 70% Dark chocolate (Melted)
1 cup plus 1 Tb Granulated sugar, divided
1 Tb All purpose flour
2 tsp Vanilla extract
4 large Eggs, separated
1 cup Lindt Lindor Milk truffles
2 Pieces Lindt swiss double Milk Chocolate (melted)
1 (8 oz tub) whipped topping thawed
Oven Temp ~ 425? Baking Time ~ 15 to 18 Min.
Pan Type ~ 9-inch springform pans
Preheat oven, grease bottom of pan.
Melt butter in medium microwave-safe bowl; add 3/4 cup Lindt and 1 cup sugar, stirring until well blended. Cool 5 minutes.
Stir in flour and vanilla; add egg yolks, one at a time, beating well after each addition.
Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Add chocolates. Spoon batter into prepared pan.
Bake just until edges are firm (1-inch circle in center will be soft).
With spatula, loosen cake from side of pan. Cool completely on wire rack; remove side of pan.
Cover; refrigerate at least 6 hours.
Place the 2 pieces of choco. over whipped topping; stir until well blended.
Garnish cake with chocolate topping.Recipes with lindt lindor truffles as ingredients?
This is where I found it...
http://www.toytowngermany.com/lofi/index.php/t59250.html Report Abuse
thank you :) Report Abuse
That was the only one that I could find, too. Sorry :o(
It does sound yummy, though!Cats
I found this one besides the cookie recipe.
Lindt Truffle Cake
1 1/4 cups Butter
3/4 cup Lindt Excellence 70% Dark chocolate (Melted)
1 cup plus 1 Tb Granulated sugar, divided
1 Tb All purpose flour
2 tsp Vanilla extract
4 large Eggs, separated
1 cup Lindt Lindor Milk truffles
2 Pieces Lindt swiss double Milk Chocolate (melted)
1 (8 oz tub) whipped topping thawed
Oven Temp ~ 425? Baking Time ~ 15 to 18 Min.
Pan Type ~ 9-inch springform pans
Preheat oven, grease bottom of pan.
Melt butter in medium microwave-safe bowl; add 3/4 cup Lindt and 1 cup sugar, stirring until well blended. Cool 5 minutes.
Stir in flour and vanilla; add egg yolks, one at a time, beating well after each addition.
Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Add chocolates. Spoon batter into prepared pan.
Bake just until edges are firm (1-inch circle in center will be soft).
With spatula, loosen cake from side of pan. Cool completely on wire rack; remove side of pan.
Cover; refrigerate at least 6 hours.
Place the 2 pieces of choco. over whipped topping; stir until well blended.
Garnish cake with chocolate topping.Recipes with lindt lindor truffles as ingredients?
This is where I found it...
http://www.toytowngermany.com/lofi/index.php/t59250.html Report Abuse
thank you :) Report Abuse
That was the only one that I could find, too. Sorry :o(
It does sound yummy, though!
I need a recipe for chocolate truffles that uses only cream, butter, and hershey bars?
Nothing else... I just can't remember the measurements. It involves chopping up the chocolate bars and then melting them with the butter and cream mixture... It's pretty simple.I need a recipe for chocolate truffles that uses only cream, butter, and hershey bars?
I use this one! The only one I know.
Chocolate Truffles
Ingredients:
3/4 cup (1-1/2 sticks) butter
3/4 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 tablespoon vanilla extract
Cocoa or powdered sugar
Directions:
1. Melt butter in heavy saucepan over low heat. Add cocoa; stir until smooth. Add sweetened condensed milk; increase heat to medium. Cook, stirring constantly, about 4 minutes or until mixture has pudding-like consistency and is smooth and glossy.
2. Remove from heat; stir in vanilla. Cover; refrigerate 3 to 4 hours or until firm. Shape into 1-1/4-inch balls; roll in cocoa or powdered sugar. Refrigerate until firm, 1 to 2 hours. Store, covered, in refrigerator. About 2-1/2 dozen candies.
VARIATIONS:
NUT TRUFFLES: Add 3/4 cup coarsely chopped toasted pecans to chocolate mixture when adding vanilla. (To toast pecans: Heat oven to 375掳F. Spread 3/4 cup pecan halves or pieces in single layer in ungreased shallow baking pan. Bake 5 to 7 minutes, stirring occasionally, about 5 to 7 minutes. Cool before chopping.
RUM NUT TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 2 to 3 tablespoons rum OR 1 teaspoon rum extract and nuts.
ESPRESSO TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 1-1/4 teaspoons powdered instant espresso or instant coffee when adding vanilla. Roll balls in cocoa or chopped nuts.
NUT-COATED TRUFFLES: Roll balls in chopped nuts.I need a recipe for chocolate truffles that uses only cream, butter, and hershey bars?
You're going to make a ';Ganache';. You could actually skip
the butter.
Use a dark Hershey bar if you can, in fact use several, probably about a pound or two of choc. works best.
Chop two pounds of chocolate into small pieces.
Heat one cup of heavy cream in a heavy bottom sauce pan til almost boiling. Turn off, dump in the chopped chocolate and let it sit for a couple of minutes, then with a rubber spatula slowly mix the choc and hot cream til smooth.
If there is not enough heat in the pot ( that's why a heavy bottom is good) put the pot in a large bowl of very hot water.
When it's melted and very smooth pour/scrape this onto a sturdy metal pan, or heavy (big) plate with an edge.
Let it cool- don't play with it.
When cool use a small scoop,or teaspoon to make even scoops. With absolutely clean hands roll them into even balls , place on a clean plate.
When done, put cocoa ( a few spoonfuls) in a paper bag.
A few at a time put the truffles in the bag, shake gently, ( the bag, not you) . With tongs carefully remove them , keep cool in a covered tin. Little paper/foil cups keep them looking nice and special.
You can add flavors very carefully. Very small amounts
( drops, not spoons, of really good quality essences like vanilla, rum, mint, orange are great.
You can also add things to the chocolate like nuts, chopped mints, candied ginger or orange peel. It's fun to experiment, but do something simple first.
Try not to eat them all at once.
I use this one! The only one I know.
Chocolate Truffles
Ingredients:
3/4 cup (1-1/2 sticks) butter
3/4 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 tablespoon vanilla extract
Cocoa or powdered sugar
Directions:
1. Melt butter in heavy saucepan over low heat. Add cocoa; stir until smooth. Add sweetened condensed milk; increase heat to medium. Cook, stirring constantly, about 4 minutes or until mixture has pudding-like consistency and is smooth and glossy.
2. Remove from heat; stir in vanilla. Cover; refrigerate 3 to 4 hours or until firm. Shape into 1-1/4-inch balls; roll in cocoa or powdered sugar. Refrigerate until firm, 1 to 2 hours. Store, covered, in refrigerator. About 2-1/2 dozen candies.
VARIATIONS:
NUT TRUFFLES: Add 3/4 cup coarsely chopped toasted pecans to chocolate mixture when adding vanilla. (To toast pecans: Heat oven to 375掳F. Spread 3/4 cup pecan halves or pieces in single layer in ungreased shallow baking pan. Bake 5 to 7 minutes, stirring occasionally, about 5 to 7 minutes. Cool before chopping.
RUM NUT TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 2 to 3 tablespoons rum OR 1 teaspoon rum extract and nuts.
ESPRESSO TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 1-1/4 teaspoons powdered instant espresso or instant coffee when adding vanilla. Roll balls in cocoa or chopped nuts.
NUT-COATED TRUFFLES: Roll balls in chopped nuts.I need a recipe for chocolate truffles that uses only cream, butter, and hershey bars?
You're going to make a ';Ganache';. You could actually skip
the butter.
Use a dark Hershey bar if you can, in fact use several, probably about a pound or two of choc. works best.
Chop two pounds of chocolate into small pieces.
Heat one cup of heavy cream in a heavy bottom sauce pan til almost boiling. Turn off, dump in the chopped chocolate and let it sit for a couple of minutes, then with a rubber spatula slowly mix the choc and hot cream til smooth.
If there is not enough heat in the pot ( that's why a heavy bottom is good) put the pot in a large bowl of very hot water.
When it's melted and very smooth pour/scrape this onto a sturdy metal pan, or heavy (big) plate with an edge.
Let it cool- don't play with it.
When cool use a small scoop,or teaspoon to make even scoops. With absolutely clean hands roll them into even balls , place on a clean plate.
When done, put cocoa ( a few spoonfuls) in a paper bag.
A few at a time put the truffles in the bag, shake gently, ( the bag, not you) . With tongs carefully remove them , keep cool in a covered tin. Little paper/foil cups keep them looking nice and special.
You can add flavors very carefully. Very small amounts
( drops, not spoons, of really good quality essences like vanilla, rum, mint, orange are great.
You can also add things to the chocolate like nuts, chopped mints, candied ginger or orange peel. It's fun to experiment, but do something simple first.
Try not to eat them all at once.
Do you know a simple and yet elegant dinner recipe with truffles?
Truffles are best used as a finishing touch on sauces and dishes. I don't often splurge on a truffle but, one of my favorite is to shave it over home made fettucini alfredo. It elevates that dish from very good to divine. Truffles are very friendly to heavy cream, so most cream based sauces are improved with a truffle.Do you know a simple and yet elegant dinner recipe with truffles?
I think you need to specify whether you're talking about white truffles or black truffles.
White truffles are shaved over a simple dish, like soft scrambled eggs or risotto, right before eating, at the table.
Black truffles generally get some heat treatment. I could try a roast chicken with truffle slices tucked under the skin. (Invest in a good organic chicken. No point in splurging on truffles and shorting yourself on the chicken)Do you know a simple and yet elegant dinner recipe with truffles?
If you have truffles for dinner then its not going to be simple !!
I think you need to specify whether you're talking about white truffles or black truffles.
White truffles are shaved over a simple dish, like soft scrambled eggs or risotto, right before eating, at the table.
Black truffles generally get some heat treatment. I could try a roast chicken with truffle slices tucked under the skin. (Invest in a good organic chicken. No point in splurging on truffles and shorting yourself on the chicken)Do you know a simple and yet elegant dinner recipe with truffles?
If you have truffles for dinner then its not going to be simple !!
I am looking for recipe for truffles containing digestive biscs, coconut, cocoa and condensed milk, please?
u need
1 oz of coco powder,
1 oz of coconut,
10 digestives bisc,
3/4 of a can of condensed milk
i think u mash the bisc add the coco powder, put in the condenesd milk, mix it together, make we balls then roll in the coco nut ,
if this sound right to u could u let me know, i was wanting to make them for the kids to take to school for a fun day they are havingI am looking for recipe for truffles containing digestive biscs, coconut, cocoa and condensed milk, please?
look up website www.nestle.co.uk they have some fab recipes
1 oz of coco powder,
1 oz of coconut,
10 digestives bisc,
3/4 of a can of condensed milk
i think u mash the bisc add the coco powder, put in the condenesd milk, mix it together, make we balls then roll in the coco nut ,
if this sound right to u could u let me know, i was wanting to make them for the kids to take to school for a fun day they are havingI am looking for recipe for truffles containing digestive biscs, coconut, cocoa and condensed milk, please?
look up website www.nestle.co.uk they have some fab recipes
Any good recipes for easy truffles?
Oooh Yesh!
i have made them a few times!
all you need is:
250g of chocolate(your choice milk or dark or flavoured
125ml of double cream
optional-flavour of your choice(orange liquer)
seriously that sounds short but the result is immense!
1.pour the cream in a pan and bring to the boil
2.take of the heat and let it cool for a minute
3.put back on heat and let it buuble
4.take off heat and add the broken chocolate in
(the heat of the cream will melt the chocolate)
5.stir well to take out any lumps
6.pour mixture into container and place in fridge for about 4-5 hours
7.take set mixture out of fridge get a teaspoon to
take out the mixture roll the spoonfull of chocolate into a
ball shape
8.after all balls are rolled out dust with icing sugar!
ENJOY!this makes about 25 truffles i think
Tip-you need half as much cream as chocolate
(e.g 150g of chocolate-75ml of cream)
please tell me what you think!Any good recipes for easy truffles?
8 ounces good-quality semi- or bittersweet chocolate, coarsely chopped
4 ounces unsweetened chocolate
8 tablespoons unsalted butter
1 (14 ounce) can sweetened condensed milk
Your choice of flavoring (see below)
Your choice of coating (see below)
DIRECTIONS
Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy-smooth.
Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.
Using a tablespoon (a spring-action 1 Tb. scoop is ideal), mold chocolate into balls, 1 level Tb. at a time, and place on a cookie sheet lined with greased parchment paper.
Place desired coating in a small bowl. Working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. If necessary, roll truffles by hand to make round. Return to parchment. (Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month.) Before serving, let stand at room temperature to soften slightly.
Flavoring options
Orange: 6 Tbs. orange-flavored liqueur, such as Grand Marnier, and 1/2 tsp. finely grated orange zest
Coffee: 6 Tbs. coffee-flavored liqueur, such as Kahluah and 1 tsp. instant coffee
Raspberry: 6 Tbs. raspberry liqueur, such as Chambord
Coating options
1 cup of minced sweetened, flaked coconut
1 cup of minced roasted pistachios
1 cup of minced toasted walnuts
1 cup of sifted unsweetened cocoa
1 cup of sprinkles
This recipe was originally featured in the USA WEEKEND article Easy Open House on December 12, 2004.Any good recipes for easy truffles?
I've got a great recipe, actually--I just made them last week, and it was very easy:
125gms/4 oz Butter
3 teaspoons Cocoa powder
250gms/8 oz Icing Sugar/Powdered Sugar
1/2 teaspoon flavored essence e.g.: vanilla, raspberry, mint, strawberry
own choice chopped: nuts, raisins, apricots, ginger, chocolate chips
2 cups finely shredded coconut (optional)
3 cups chocolate drops for dipping
Cream the butter with the essence, till pale in color. Beat in cocoa powder, adding a little more if you want the mixture a darker color. Add the Iceing Sugar/powdered sugar, a 1/4 of a cup at a time till you get the mixture to the stiffness that you like. Then add what ever fruit and nut combination you want. Taste for flavour and add more essence if needed. Roll into teaspoon size balls, in the coconut and leave to go firm. To chocolate dip the truffels, freeze the coconut covered balls and then dip them in chocolate.
It made about 30
i have made them a few times!
all you need is:
250g of chocolate(your choice milk or dark or flavoured
125ml of double cream
optional-flavour of your choice(orange liquer)
seriously that sounds short but the result is immense!
1.pour the cream in a pan and bring to the boil
2.take of the heat and let it cool for a minute
3.put back on heat and let it buuble
4.take off heat and add the broken chocolate in
(the heat of the cream will melt the chocolate)
5.stir well to take out any lumps
6.pour mixture into container and place in fridge for about 4-5 hours
7.take set mixture out of fridge get a teaspoon to
take out the mixture roll the spoonfull of chocolate into a
ball shape
8.after all balls are rolled out dust with icing sugar!
ENJOY!this makes about 25 truffles i think
Tip-you need half as much cream as chocolate
(e.g 150g of chocolate-75ml of cream)
please tell me what you think!Any good recipes for easy truffles?
8 ounces good-quality semi- or bittersweet chocolate, coarsely chopped
4 ounces unsweetened chocolate
8 tablespoons unsalted butter
1 (14 ounce) can sweetened condensed milk
Your choice of flavoring (see below)
Your choice of coating (see below)
DIRECTIONS
Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy-smooth.
Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.
Using a tablespoon (a spring-action 1 Tb. scoop is ideal), mold chocolate into balls, 1 level Tb. at a time, and place on a cookie sheet lined with greased parchment paper.
Place desired coating in a small bowl. Working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. If necessary, roll truffles by hand to make round. Return to parchment. (Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month.) Before serving, let stand at room temperature to soften slightly.
Flavoring options
Orange: 6 Tbs. orange-flavored liqueur, such as Grand Marnier, and 1/2 tsp. finely grated orange zest
Coffee: 6 Tbs. coffee-flavored liqueur, such as Kahluah and 1 tsp. instant coffee
Raspberry: 6 Tbs. raspberry liqueur, such as Chambord
Coating options
1 cup of minced sweetened, flaked coconut
1 cup of minced roasted pistachios
1 cup of minced toasted walnuts
1 cup of sifted unsweetened cocoa
1 cup of sprinkles
This recipe was originally featured in the USA WEEKEND article Easy Open House on December 12, 2004.Any good recipes for easy truffles?
I've got a great recipe, actually--I just made them last week, and it was very easy:
125gms/4 oz Butter
3 teaspoons Cocoa powder
250gms/8 oz Icing Sugar/Powdered Sugar
1/2 teaspoon flavored essence e.g.: vanilla, raspberry, mint, strawberry
own choice chopped: nuts, raisins, apricots, ginger, chocolate chips
2 cups finely shredded coconut (optional)
3 cups chocolate drops for dipping
Cream the butter with the essence, till pale in color. Beat in cocoa powder, adding a little more if you want the mixture a darker color. Add the Iceing Sugar/powdered sugar, a 1/4 of a cup at a time till you get the mixture to the stiffness that you like. Then add what ever fruit and nut combination you want. Taste for flavour and add more essence if needed. Roll into teaspoon size balls, in the coconut and leave to go firm. To chocolate dip the truffels, freeze the coconut covered balls and then dip them in chocolate.
It made about 30
Chocolate truffles recipe?
I have made chocolate truffles with crushed digestive biscuits and coconut. Can anyone help as I cant remember how to do them again. ThanksChocolate truffles recipe?
MILK CHOCOLATE TRUFFLES
9 oz. chocolate chips
2 tbsp. unsalted butter
1/3 c. heavy cream
1 c. unsweetened cocoa
In a double boiler, melt chips and butter. Add cream and stir until smooth and satin like. Cover and refrigerate until set, about 6 hours.
Place cocoa in a bowl and set aside.
To make truffles, scoop a teaspoon of chocolate mixture. Form ball with your hands and then roll in cocoa. Store in airtight container and refrigerate until ready to serve.
Makes 20.
OR
CHOCOLATE TRUFFLES
4 tbsp. cocoa powder
1/2 c. confectioners' sugar
1/2 c. chopped nuts
1/2 c. cream cheese
Chocolate sprinkles
Paper candy cups
Mix cheese, chopped nuts, sugar and cocoa powder well in a bowl. Roll into marble-size balls (larger if desired). Spread sprinkles on a work surface and roll truffles in them. Put each one in a paper candy cup. Refrigerate.
OR
CHOCOLATE TRUFFLES
1 c. semisweet chocolate chips
2 tbsp. unsalted butter
1/4 c. heavy cream
3 tbsp. peppermint Schnapps
In a saucepan, combine the above. Gently cook over moderate heat until smooth. Pour into a small bowl. Cover and chill until firm. In a small bowl, sift together: 2 tbsp. confectioners' sugar
Place truffle mixture in bowl over pan of ice and cold water. Form mixture into 1 inch round balls. Roll balls in cocoa/sugar mixture until thoroughly coated. Chill balls until firm. May garnish with fresh mint.
OR
CHOCOLATE TRUFFLES
1/4 c. cocoa powder
1/2 c. confectioners' sugar
1/4 c. chopped nuts
1/4 c. cream cheese
Chocolate sprinkles
Paper candy cups
Put the cheese, chopped nuts, sugar and cocoa powder in a mixing bowl and stir until well mixed. Refrigerate until stiff (about 1 hour).
Roll mixture into large marble size balls in the palm of your hands. Spread sprinkles on work surface and carefully roll the truffles in them. Then put each in a paper candy cup. Makes 8 delicious truffles
JMChocolate truffles recipe?
1/2 C unsalted butter, softened
2 1/3 C confectioner's sugar
1/2 C cocoa
1/4 cup heavy or whipping cream
1 1/2 teaspoon vanilla
Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm. you can add
in the middle-pecan, walnuts, whole almonds or after-dinner mints and when rolled you can roll them in coconut, crushed nuts,confectioners sugar
or this recipe
3 ( 6-ounce) packages semisweet chocolate chips (3 cups)
1 (14-ounce) can sweetened condensed milk
1 tablespoon vanilla extract
Coatings:
Chocolate sprinkles
Colored sprinkles
Finely chopped or ground nuts
Flaked coconut
Unsweetened cocoa powder
1. In heavy saucepan, over low heat, melt chips with sweetened condensed milk. Remove from heat; stir in vanilla. Chill 2 hours or until firm.
2. Shape into 1-inch balls and place on waxed paper-lined baking sheet. Roll balls in your choice of coatings. Chill for 1 hour or until firm. Store covered at room temperature.
Makes about 2 1/2 pounds candy.
This decadent rich truffles are perfect to finish of a dinner party with.
Ingredients
200g/7oz good quality dark chocolate which contains at least 70% cocoa
200g/7oz double or whipping cream
small amount unsalted butter(optional, butter gives the truffles a longer shelf life)
cocoa powder, for dusting
It would be good to have a cooking thermometer to check the temperature of your truffle mixture during preparation.
Method
1. Finely chop your chocolate to achieve an even melting.
2. Cut your unsalted butter into small hazelnut-sized pieces and again bring it up to room temperature at 20C/68F. But do not allow the butter to melt.
3. Warm your mixing bowl to about 37C/99F or a little higher, it should feel hand hot.
4. Heat your whipping or double cream gently until just boiling. Immediately drizzle a quarter of the cream into the centre of your chocolate. Mix the cream into the chocolate to make the ganache, add more cream a little at a time, gradually working outwards as the mixture develops just like mayonnaise.
5. Blend in your softened butter when your mixture is just about 37C/99F. You should aim to achieve the consistency of mayonnaise to ensure a perfect result.
6. Cool your mixture at 15C/59F, overnight in a cool airy room is best.
7. Form your desired truffle shape.
8. Dip into liquid tempered chocolate if you want to keep the truffles for more than two days and finally roll in cocoa powder. Or simply roll in cocoa powder and eat!
MILK CHOCOLATE TRUFFLES
9 oz. chocolate chips
2 tbsp. unsalted butter
1/3 c. heavy cream
1 c. unsweetened cocoa
In a double boiler, melt chips and butter. Add cream and stir until smooth and satin like. Cover and refrigerate until set, about 6 hours.
Place cocoa in a bowl and set aside.
To make truffles, scoop a teaspoon of chocolate mixture. Form ball with your hands and then roll in cocoa. Store in airtight container and refrigerate until ready to serve.
Makes 20.
OR
CHOCOLATE TRUFFLES
4 tbsp. cocoa powder
1/2 c. confectioners' sugar
1/2 c. chopped nuts
1/2 c. cream cheese
Chocolate sprinkles
Paper candy cups
Mix cheese, chopped nuts, sugar and cocoa powder well in a bowl. Roll into marble-size balls (larger if desired). Spread sprinkles on a work surface and roll truffles in them. Put each one in a paper candy cup. Refrigerate.
OR
CHOCOLATE TRUFFLES
1 c. semisweet chocolate chips
2 tbsp. unsalted butter
1/4 c. heavy cream
3 tbsp. peppermint Schnapps
In a saucepan, combine the above. Gently cook over moderate heat until smooth. Pour into a small bowl. Cover and chill until firm. In a small bowl, sift together: 2 tbsp. confectioners' sugar
Place truffle mixture in bowl over pan of ice and cold water. Form mixture into 1 inch round balls. Roll balls in cocoa/sugar mixture until thoroughly coated. Chill balls until firm. May garnish with fresh mint.
OR
CHOCOLATE TRUFFLES
1/4 c. cocoa powder
1/2 c. confectioners' sugar
1/4 c. chopped nuts
1/4 c. cream cheese
Chocolate sprinkles
Paper candy cups
Put the cheese, chopped nuts, sugar and cocoa powder in a mixing bowl and stir until well mixed. Refrigerate until stiff (about 1 hour).
Roll mixture into large marble size balls in the palm of your hands. Spread sprinkles on work surface and carefully roll the truffles in them. Then put each in a paper candy cup. Makes 8 delicious truffles
JMChocolate truffles recipe?
1/2 C unsalted butter, softened
2 1/3 C confectioner's sugar
1/2 C cocoa
1/4 cup heavy or whipping cream
1 1/2 teaspoon vanilla
Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm. you can add
in the middle-pecan, walnuts, whole almonds or after-dinner mints and when rolled you can roll them in coconut, crushed nuts,confectioners sugar
or this recipe
3 ( 6-ounce) packages semisweet chocolate chips (3 cups)
1 (14-ounce) can sweetened condensed milk
1 tablespoon vanilla extract
Coatings:
Chocolate sprinkles
Colored sprinkles
Finely chopped or ground nuts
Flaked coconut
Unsweetened cocoa powder
1. In heavy saucepan, over low heat, melt chips with sweetened condensed milk. Remove from heat; stir in vanilla. Chill 2 hours or until firm.
2. Shape into 1-inch balls and place on waxed paper-lined baking sheet. Roll balls in your choice of coatings. Chill for 1 hour or until firm. Store covered at room temperature.
Makes about 2 1/2 pounds candy.
This decadent rich truffles are perfect to finish of a dinner party with.
Ingredients
200g/7oz good quality dark chocolate which contains at least 70% cocoa
200g/7oz double or whipping cream
small amount unsalted butter(optional, butter gives the truffles a longer shelf life)
cocoa powder, for dusting
It would be good to have a cooking thermometer to check the temperature of your truffle mixture during preparation.
Method
1. Finely chop your chocolate to achieve an even melting.
2. Cut your unsalted butter into small hazelnut-sized pieces and again bring it up to room temperature at 20C/68F. But do not allow the butter to melt.
3. Warm your mixing bowl to about 37C/99F or a little higher, it should feel hand hot.
4. Heat your whipping or double cream gently until just boiling. Immediately drizzle a quarter of the cream into the centre of your chocolate. Mix the cream into the chocolate to make the ganache, add more cream a little at a time, gradually working outwards as the mixture develops just like mayonnaise.
5. Blend in your softened butter when your mixture is just about 37C/99F. You should aim to achieve the consistency of mayonnaise to ensure a perfect result.
6. Cool your mixture at 15C/59F, overnight in a cool airy room is best.
7. Form your desired truffle shape.
8. Dip into liquid tempered chocolate if you want to keep the truffles for more than two days and finally roll in cocoa powder. Or simply roll in cocoa powder and eat!
Raspberry Chocolate Truffle/Fudge Recipe?
Last christmas I made some raspberry chocolate truffles from a recipe in a magazine. They had framboise raspberry liqueur and fresh raspberries and I would love to make them again but have lost the recipe!!! Can anyone help?Raspberry Chocolate Truffle/Fudge Recipe?
INGREDIENTS
515 g semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
8 ml vanilla extract
salt to taste
60 ml heavy cream
60 ml raspberry flavored liqueur
345 g semi-sweet chocolate chips
DIRECTIONS
Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper.
In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.
In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.
It may not be the one you was looking for, but it sure is goood!!! xxxRaspberry Chocolate Truffle/Fudge Recipe?
Raspberry Chocolate Truffles
Prep: 30 min - Chill: 6 hrs
3/4 cup whipping cream
1/2 cup Butter
1/2 cup seedless raspberry jam
2 (8-ounce) packages semi-sweet high-quality chocolate, chopped
1 tablespoon kirsch, raspberry liqueur or orange juice
1 cup chopped macadamia nuts
1/2 cup unsweetened cocoa
Place whipping cream, butter and raspberry jam in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter and jam are melted (3 to 5 minutes). Continue cooking until mixture begins to bubble around edges (1 to 2 minutes).
Remove from heat. Stir in chocolate and kirsch until melted and smooth. Stir in nuts. Place mixture in medium bowl. Cover; refrigerate until firm (5 to 6 hours).
Working quickly, roll chocolate mixture into 30 (1 1/2-inch) balls. Place on waxed paper-lined pan. Cover; refrigerate 1 hour.
Roll chocolate balls in cocoa. To serve, place in mini paper cups.
----------------------------------
Raspberry Chocolate Fudge
Ingredients:
3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 tsp vanilla extract
1/8 tsp salt
1/8 cup cream
1/2 cup seedless raspberry preserves
2 cups white chocolate chips
1/8 tsp lemon juice
red food coloring (optional)
Preparation:
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the semi-sweet chocolate chips and the condensed milk in a microwave-safe bowl and microwave until melted, stirring after every minute. Stir until the mixture is completely homogenous and smooth.
3. Add the vanilla and salt and stir until combined. Pour into the prepared pan and refrigerate until this layer is mostly set, about 1 hour.
4. Once this layer is set, prepare the raspberry layer: combine the cream, white chocolate chips, and raspberry preserves in a microwave-safe bowl and microwave until melted, stirring after every 45 seconds and taking care that the chocolate does not burn. Stir until smooth, then add the lemon juice and a few drops of red food coloring, if desired.
5. Allow the raspberry-white chocolate mixture to cool to lukewarm, then pour it over the chocolate fudge layer and smooth it in an even layer using a knife or an offset spatula.
6. Return the fudge to the refrigerator to set, about 2-3 hours. To serve, cut into 1-inch squares.
Sorry I couldn't find the recipe you seem to be talking about, but these ones are quite nice too. [I've tried both before]
Happy Cooking!!!
Hi Shannon....Go to Foodtv.com and type in the recipe section your request. My wife(Chef partime) said there is some great ones there. Hey send me some when your done.. that stuff is killer. Good luckCats
INGREDIENTS
515 g semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
8 ml vanilla extract
salt to taste
60 ml heavy cream
60 ml raspberry flavored liqueur
345 g semi-sweet chocolate chips
DIRECTIONS
Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper.
In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.
In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.
It may not be the one you was looking for, but it sure is goood!!! xxxRaspberry Chocolate Truffle/Fudge Recipe?
Raspberry Chocolate Truffles
Prep: 30 min - Chill: 6 hrs
3/4 cup whipping cream
1/2 cup Butter
1/2 cup seedless raspberry jam
2 (8-ounce) packages semi-sweet high-quality chocolate, chopped
1 tablespoon kirsch, raspberry liqueur or orange juice
1 cup chopped macadamia nuts
1/2 cup unsweetened cocoa
Place whipping cream, butter and raspberry jam in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter and jam are melted (3 to 5 minutes). Continue cooking until mixture begins to bubble around edges (1 to 2 minutes).
Remove from heat. Stir in chocolate and kirsch until melted and smooth. Stir in nuts. Place mixture in medium bowl. Cover; refrigerate until firm (5 to 6 hours).
Working quickly, roll chocolate mixture into 30 (1 1/2-inch) balls. Place on waxed paper-lined pan. Cover; refrigerate 1 hour.
Roll chocolate balls in cocoa. To serve, place in mini paper cups.
----------------------------------
Raspberry Chocolate Fudge
Ingredients:
3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 tsp vanilla extract
1/8 tsp salt
1/8 cup cream
1/2 cup seedless raspberry preserves
2 cups white chocolate chips
1/8 tsp lemon juice
red food coloring (optional)
Preparation:
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the semi-sweet chocolate chips and the condensed milk in a microwave-safe bowl and microwave until melted, stirring after every minute. Stir until the mixture is completely homogenous and smooth.
3. Add the vanilla and salt and stir until combined. Pour into the prepared pan and refrigerate until this layer is mostly set, about 1 hour.
4. Once this layer is set, prepare the raspberry layer: combine the cream, white chocolate chips, and raspberry preserves in a microwave-safe bowl and microwave until melted, stirring after every 45 seconds and taking care that the chocolate does not burn. Stir until smooth, then add the lemon juice and a few drops of red food coloring, if desired.
5. Allow the raspberry-white chocolate mixture to cool to lukewarm, then pour it over the chocolate fudge layer and smooth it in an even layer using a knife or an offset spatula.
6. Return the fudge to the refrigerator to set, about 2-3 hours. To serve, cut into 1-inch squares.
Sorry I couldn't find the recipe you seem to be talking about, but these ones are quite nice too. [I've tried both before]
Happy Cooking!!!
Hi Shannon....Go to Foodtv.com and type in the recipe section your request. My wife(Chef partime) said there is some great ones there. Hey send me some when your done.. that stuff is killer. Good luck
Does any one have a recipe for truffles?
Like the cocoa dusted truffles that are really silky-smooth and have cocoa on the outside.Does any one have a recipe for truffles?
HAZELNUT CHOCOLATE TRUFFLES
Tools:
2-quart mixing bowl
1-quart saucepan
rubber spatula
whisk or blender
ice cream scoop or 12-inch pastry bag with plain, round pastry tip (1/2 inch opening)
Preparation time:
Prepare truffles day before serving to allow for adequate time to set.
2 1/2 pounds bittersweet chocolate, finely chopped
1 1/2 cups heavy whipping cream
1 cup toasted, skinned finely ground hazelnuts
3 to 4 tablespoons cocoa powder
1. Place 1 pound of chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Pour the cream into a bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.
2. Mix in 3/4 cup of the hazelnuts and blend well. Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours). Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
3. Line 2 baking sheets with parchment or waxed paper. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2 inch opening and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter. Or, use a small ice cream scoop to form the mounds. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
4. Dust your hands with cocoa powder and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer.
5. Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped. Line 2 more baking sheets with parchment of waxed paper. Melt and temper the remaining 1/2 pounds chocolate. Place a truffle into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping 4 truffles, sprinkle a pinch of the remaining hazelnuts on top of them, before the chocolate sets up.
6. Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.
The truffles are best served at room temperature.
Yield: 60 1-inch truffles
Variations:
Instead of dipping the truffles in tempered chocolate, roll them in a small bowl of cocoa powder, confectioners sugar, or finely chopped, toasted hazelnuts as soon as they are rolled into balls. Any nuts can be substituted for the hazelnuts, both inside and outside the truffles.
- White Chocolate Hazelnut Truffles: Substitute white chocolate for the bittersweet chocolate and use 3/4 cup heavy whipping cream.
- Milk Chocolate Hazelnut Truffles: Substitute milk chocolate for the bittersweet chocolate and use 1 cup heavy whipping cream.
- Milk Chocolate Almond Truffles: Substitute milk chocolate for the bittersweet chocolate, use 1 cup heavy whipping cream, substitute finely chopped almonds for the hazelnuts.
- Praline Truffles: Substitute finely ground praline for the hazelnuts.
Submitted by: Carole Bloom
Cooks.comDoes any one have a recipe for truffles?
Try useing a regular fudge recipe.Right before the fudge hardens,shape it into balls.Then dip them in melted white or dark chocolate!
This is so good and simple my family loves them
INGREDIENTS
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla
DIRECTIONS
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
Notes
Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.
To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.
!
Dark Chocolate Truffles Recipe courtesy Tyler Florence
1/2 cup heavy cream
8 ounces good-quality (70 percent) bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
1 cup cocoa powder, for dusting
In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.
Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed paper lined baking sheet.
HAZELNUT CHOCOLATE TRUFFLES
Tools:
2-quart mixing bowl
1-quart saucepan
rubber spatula
whisk or blender
ice cream scoop or 12-inch pastry bag with plain, round pastry tip (1/2 inch opening)
Preparation time:
Prepare truffles day before serving to allow for adequate time to set.
2 1/2 pounds bittersweet chocolate, finely chopped
1 1/2 cups heavy whipping cream
1 cup toasted, skinned finely ground hazelnuts
3 to 4 tablespoons cocoa powder
1. Place 1 pound of chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Pour the cream into a bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.
2. Mix in 3/4 cup of the hazelnuts and blend well. Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours). Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
3. Line 2 baking sheets with parchment or waxed paper. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2 inch opening and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter. Or, use a small ice cream scoop to form the mounds. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
4. Dust your hands with cocoa powder and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer.
5. Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped. Line 2 more baking sheets with parchment of waxed paper. Melt and temper the remaining 1/2 pounds chocolate. Place a truffle into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping 4 truffles, sprinkle a pinch of the remaining hazelnuts on top of them, before the chocolate sets up.
6. Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.
The truffles are best served at room temperature.
Yield: 60 1-inch truffles
Variations:
Instead of dipping the truffles in tempered chocolate, roll them in a small bowl of cocoa powder, confectioners sugar, or finely chopped, toasted hazelnuts as soon as they are rolled into balls. Any nuts can be substituted for the hazelnuts, both inside and outside the truffles.
- White Chocolate Hazelnut Truffles: Substitute white chocolate for the bittersweet chocolate and use 3/4 cup heavy whipping cream.
- Milk Chocolate Hazelnut Truffles: Substitute milk chocolate for the bittersweet chocolate and use 1 cup heavy whipping cream.
- Milk Chocolate Almond Truffles: Substitute milk chocolate for the bittersweet chocolate, use 1 cup heavy whipping cream, substitute finely chopped almonds for the hazelnuts.
- Praline Truffles: Substitute finely ground praline for the hazelnuts.
Submitted by: Carole Bloom
Cooks.comDoes any one have a recipe for truffles?
Try useing a regular fudge recipe.Right before the fudge hardens,shape it into balls.Then dip them in melted white or dark chocolate!
This is so good and simple my family loves them
INGREDIENTS
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla
DIRECTIONS
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
Notes
Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.
To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.
!
Dark Chocolate Truffles Recipe courtesy Tyler Florence
1/2 cup heavy cream
8 ounces good-quality (70 percent) bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
1 cup cocoa powder, for dusting
In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.
Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed paper lined baking sheet.
Any good recipe to prepared FOIE-GRAS ??And what is TRUFFLE?
Foie gras fans with mango
Cut a mango into 1/5'; thick slices. Fan out three long pieces of foie gras atop the mango base. Bind it attractively with strips of duck prosciutto. Variations on this recipe include using white truffle oil, or chestnut honey, or rare roasted duck breast.
Foie gras-Roquefort napoleons with fresh pear
Poach the foie gras according to the recipe given above in Basic Information. Cool it immediately by shocking in ice water, pat dry, and marinate the liver in good Sauternes wine with a tablespoon of Cognac or brandy at least 24 hours in the refrigerator. Cut the foie gras into thick rounds, and place between sheets of freshly baked puff pastry with generous slices of brandy-sprinkled Comice or D'Anjou pears, cracked black pepper and crumbled Roquefort cheese. Serve with a light frisee salad dressed with verjus, wine-soaked golden raisins and crushed hazelnuts.
Seared foie gras with lavender honey
Infuse a pale, neutral flavored honey (though lavender honey is ideal if you can find it) with edible lavender blossoms. Make sure the blossoms you buy are food grade; the ones sold as potpourri are not edible. Add the blossoms to warmed honey and allow to stand in a cool, dark place for at least a week. Drizzle lavender honey over briefly seared medallions of foie gras. You can also marinate a poached foie gras in lavender honey spread thickly over the lobes of the liver.
Foie gras crostini with truffled apples
Simmer black truffle dice for about 15 minutes in just enough butter, cream and a touch of Sauternes or Semillon to cover the truffles. Slice and sautee crisp green apples very briefly in this sauce, about a minute - there should be a bit of crispness left in the apples. You want the end result to have very little liquid. Serve on mixed spring greens (I like frisee and baby oak) with rounds of poached foie gras and crisp crostini.
Foie gras pudding with celeriac
A remarkable property of celeriac is that it seems to partner foie gras and extend it considerably in a recipe - a steamed pudding made with half foie gras and half celeriac tastes as if the foie gras portion was much more generous than it actually was. Peel, cube and boil the tender heart of a celeriac root until it is completely soft. Pass it through a fine strainer to remove all traces of stringy fiber. Strain an equal amount of raw foie gras, and blend the two thoroughly. Add a teaspoon or two of brandy, and diced black truffles if your budget allows. Steam in the oven in individual crockpots placed in a bain-marie; cooking time will depend on the number and size of the pots, but I suggest 325 degrees for something like an hour.
Truffle - Truffle oil is like an aphrodisiac! One whiff and the seductive smell sends me to heaven! I have personally taken a poll of my lady friends, and most feel the same way I do. So, what are you waiting for? Give truffle oil a try in your cooking. It is so gourmet!
Truffle oil is created when truffles are soaked in olive oil. Before commercial truffle oil was introduced in the 1980s, chefs in Italy and France traditionally made their own by steeping tiny bits of fresh truffles in high-quality olive oil.
Ways in which truffle oil can be used in your cooking are limited only by your imagination. Be sure and try out some of my favorite recipes below.Any good recipe to prepared FOIE-GRAS ??And what is TRUFFLE?
FOIE GRAS TERRINE FROM JOHN NOVI
1/2 lb. foie gras
2 c. egg white
White pepper to taste or use Tabasco
2 tbsp. brandy
Salt to taste
2 tbsp. shallots, sauteed
Break the liver in half and remove all the veins and excess fat. Save the best half for slicing and quick sauteing. Take the scraps and other whole pieces and put them in a blender. Add the egg whites, pepper, brandy, salt and shallots. Puree until smooth. Pour into 2 ounce individual molds or timbales and place in a water bath. Cover the dish, but leave space between the cover and the top of the timbales. Steam for 10 to 14 minutes on low heat until just lightly firm in the middle when touched.
The mixture will rise like a souffle, but will settle and just fit the little molds. Be careful not to increase the heat, as they might ';blow up';. Oven temperature is 350 degrees for the first 10 minutes and 300 degrees for the remaining time.Any good recipe to prepared FOIE-GRAS ??And what is TRUFFLE?
Foie gras is best on his own, as a block.
You just serve it in big slices, with grapes and lettuce on the side.
Toast some brown bread to go with but never EVER spread it on the bread. Just use some chunks on a piece of bread. You must fell it melt on your tongue (if it's good stuff).
As for the truffle, well... It's quite expensive and rare. I've never cooked them.
Have you been watching Top Chef? LOL
Black Truffles are basically wild mushrooms
I don't know about the Foie Gras, sorry
Cut a mango into 1/5'; thick slices. Fan out three long pieces of foie gras atop the mango base. Bind it attractively with strips of duck prosciutto. Variations on this recipe include using white truffle oil, or chestnut honey, or rare roasted duck breast.
Foie gras-Roquefort napoleons with fresh pear
Poach the foie gras according to the recipe given above in Basic Information. Cool it immediately by shocking in ice water, pat dry, and marinate the liver in good Sauternes wine with a tablespoon of Cognac or brandy at least 24 hours in the refrigerator. Cut the foie gras into thick rounds, and place between sheets of freshly baked puff pastry with generous slices of brandy-sprinkled Comice or D'Anjou pears, cracked black pepper and crumbled Roquefort cheese. Serve with a light frisee salad dressed with verjus, wine-soaked golden raisins and crushed hazelnuts.
Seared foie gras with lavender honey
Infuse a pale, neutral flavored honey (though lavender honey is ideal if you can find it) with edible lavender blossoms. Make sure the blossoms you buy are food grade; the ones sold as potpourri are not edible. Add the blossoms to warmed honey and allow to stand in a cool, dark place for at least a week. Drizzle lavender honey over briefly seared medallions of foie gras. You can also marinate a poached foie gras in lavender honey spread thickly over the lobes of the liver.
Foie gras crostini with truffled apples
Simmer black truffle dice for about 15 minutes in just enough butter, cream and a touch of Sauternes or Semillon to cover the truffles. Slice and sautee crisp green apples very briefly in this sauce, about a minute - there should be a bit of crispness left in the apples. You want the end result to have very little liquid. Serve on mixed spring greens (I like frisee and baby oak) with rounds of poached foie gras and crisp crostini.
Foie gras pudding with celeriac
A remarkable property of celeriac is that it seems to partner foie gras and extend it considerably in a recipe - a steamed pudding made with half foie gras and half celeriac tastes as if the foie gras portion was much more generous than it actually was. Peel, cube and boil the tender heart of a celeriac root until it is completely soft. Pass it through a fine strainer to remove all traces of stringy fiber. Strain an equal amount of raw foie gras, and blend the two thoroughly. Add a teaspoon or two of brandy, and diced black truffles if your budget allows. Steam in the oven in individual crockpots placed in a bain-marie; cooking time will depend on the number and size of the pots, but I suggest 325 degrees for something like an hour.
Truffle - Truffle oil is like an aphrodisiac! One whiff and the seductive smell sends me to heaven! I have personally taken a poll of my lady friends, and most feel the same way I do. So, what are you waiting for? Give truffle oil a try in your cooking. It is so gourmet!
Truffle oil is created when truffles are soaked in olive oil. Before commercial truffle oil was introduced in the 1980s, chefs in Italy and France traditionally made their own by steeping tiny bits of fresh truffles in high-quality olive oil.
Ways in which truffle oil can be used in your cooking are limited only by your imagination. Be sure and try out some of my favorite recipes below.Any good recipe to prepared FOIE-GRAS ??And what is TRUFFLE?
FOIE GRAS TERRINE FROM JOHN NOVI
1/2 lb. foie gras
2 c. egg white
White pepper to taste or use Tabasco
2 tbsp. brandy
Salt to taste
2 tbsp. shallots, sauteed
Break the liver in half and remove all the veins and excess fat. Save the best half for slicing and quick sauteing. Take the scraps and other whole pieces and put them in a blender. Add the egg whites, pepper, brandy, salt and shallots. Puree until smooth. Pour into 2 ounce individual molds or timbales and place in a water bath. Cover the dish, but leave space between the cover and the top of the timbales. Steam for 10 to 14 minutes on low heat until just lightly firm in the middle when touched.
The mixture will rise like a souffle, but will settle and just fit the little molds. Be careful not to increase the heat, as they might ';blow up';. Oven temperature is 350 degrees for the first 10 minutes and 300 degrees for the remaining time.Any good recipe to prepared FOIE-GRAS ??And what is TRUFFLE?
Foie gras is best on his own, as a block.
You just serve it in big slices, with grapes and lettuce on the side.
Toast some brown bread to go with but never EVER spread it on the bread. Just use some chunks on a piece of bread. You must fell it melt on your tongue (if it's good stuff).
As for the truffle, well... It's quite expensive and rare. I've never cooked them.
Have you been watching Top Chef? LOL
Black Truffles are basically wild mushrooms
I don't know about the Foie Gras, sorry
Does anyone have any good fudge/chocolate truffles recipes?
I'm intending to make my own wedding favours and I need some really nice recipes for fudge, chocolate truffles or anything similar. I was thinking about doing choc dipped strawberries but I want something that I can make a few days, or weeks early. Strawberries don't last long. I'd prefer something that I can make a few weeks early and put in the freezer if possible but it's not necessary. I want something that will be a hit. It doesn't have to be specifically fudge or truffles, cookies or anything else would definitely be considered. I just want something that is delicious. Thanks in advance!!Does anyone have any good fudge/chocolate truffles recipes?
Chocolate Chip Mexican Wedding Cakes
1 cup (2 sticks) butter, softened
1/2 cup sifted powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup finely chopped nuts
2 to 2 1/2 teaspoons ground cinnamon
2 cups (12-ounce package) NESTL脡庐 TOLL HOUSE庐 Semi-Sweet
Chocolate Morsels
Directions:
PREHEAT oven to 350潞 F.
BEAT butter and sugar in large mixer bowl until creamy. Beat in vanilla extract. Gradually beat in flour, nuts and cinnamon. Stir in 1 陆 cups morsels. Roll dough into 1-inch balls; place on ungreased baking sheets.
BAKE for 10 to 12 minutes or until set and light golden brown on bottom. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 30 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut a tiny corner from bag; squeeze to drizzle over cookies. Refrigerate cookies for about 5 minutes or until chocolate is set. Store at room temperature in airtight container
SPECIAL DARK Fudge Truffles
Ingredients:
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
3/4 cup whipping cream
Various coatings such as toasted chopped pecans, coconut, powdered sugar, cocoa or small candy pieces
Directions:
1. Combine chocolate chips and cream in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
2. Refrigerate 3 hours or until firm. Roll mixture into 1-inch balls. Roll each ball in coating. Cover; store in refrigerator. About 3 dozen truffles.
Chocolate %26amp; Peanut Butter Truffles
Ingredients:
3/4 cup (1-1/2 sticks) butter (no substitutes)
1 cup REESE'S Peanut Butter Chips
1/2 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 tablespoon vanilla extract
HERSHEY'S Cocoa or finely chopped nuts or graham cracker crumbs
Directions:
1. Melt butter and peanut butter chips in large saucepan over very low heat, stirring often. Add cocoa; stir until smooth. Stir in sweetened condensed milk; stir constantly about 4 minutes or until mixture is thick and glossy. Remove from heat; stir in vanilla.
2. Refrigerate 2 hours or until firm enough to handle. Shape into 1-inch balls; roll in cocoa, nuts or graham cracker crumbs. Refrigerate until firm, about 1 hour. Store, covered, in refrigerator. About 3-1/2 dozen candiesDoes anyone have any good fudge/chocolate truffles recipes?
http://www.cdkitchen.com/recipes/recs/58鈥?/a>
http://recipes.chef2chef.net/recipe-choc鈥?/a>
http://www.bargainhound919.com/fudgetruf鈥?/a>
Chocolate Chip Mexican Wedding Cakes
1 cup (2 sticks) butter, softened
1/2 cup sifted powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup finely chopped nuts
2 to 2 1/2 teaspoons ground cinnamon
2 cups (12-ounce package) NESTL脡庐 TOLL HOUSE庐 Semi-Sweet
Chocolate Morsels
Directions:
PREHEAT oven to 350潞 F.
BEAT butter and sugar in large mixer bowl until creamy. Beat in vanilla extract. Gradually beat in flour, nuts and cinnamon. Stir in 1 陆 cups morsels. Roll dough into 1-inch balls; place on ungreased baking sheets.
BAKE for 10 to 12 minutes or until set and light golden brown on bottom. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 30 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut a tiny corner from bag; squeeze to drizzle over cookies. Refrigerate cookies for about 5 minutes or until chocolate is set. Store at room temperature in airtight container
SPECIAL DARK Fudge Truffles
Ingredients:
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
3/4 cup whipping cream
Various coatings such as toasted chopped pecans, coconut, powdered sugar, cocoa or small candy pieces
Directions:
1. Combine chocolate chips and cream in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
2. Refrigerate 3 hours or until firm. Roll mixture into 1-inch balls. Roll each ball in coating. Cover; store in refrigerator. About 3 dozen truffles.
Chocolate %26amp; Peanut Butter Truffles
Ingredients:
3/4 cup (1-1/2 sticks) butter (no substitutes)
1 cup REESE'S Peanut Butter Chips
1/2 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 tablespoon vanilla extract
HERSHEY'S Cocoa or finely chopped nuts or graham cracker crumbs
Directions:
1. Melt butter and peanut butter chips in large saucepan over very low heat, stirring often. Add cocoa; stir until smooth. Stir in sweetened condensed milk; stir constantly about 4 minutes or until mixture is thick and glossy. Remove from heat; stir in vanilla.
2. Refrigerate 2 hours or until firm enough to handle. Shape into 1-inch balls; roll in cocoa, nuts or graham cracker crumbs. Refrigerate until firm, about 1 hour. Store, covered, in refrigerator. About 3-1/2 dozen candiesDoes anyone have any good fudge/chocolate truffles recipes?
http://www.cdkitchen.com/recipes/recs/58鈥?/a>
http://recipes.chef2chef.net/recipe-choc鈥?/a>
http://www.bargainhound919.com/fudgetruf鈥?/a>
Do you have a fool proof truffle recipe?
I want to make truffles to take to my boyfriend's parents on Thanksgiving, but I've never made them before. I saw this one that was basically oreos and cream cheese dipped in chocolate, but is there anything else? I'd give it a try this weekend, then make the real batch on Wednesday afternoon. They have to travel for 3 hours Wednesday night, but I could always bring a cooler. Oh, I'm only 19 so nothing with Brandy please. I've looked up some, but I was wondering if you guys have tried any personally.Do you have a fool proof truffle recipe?
These look complicated - but really they are not. These are real French truffles too...
20 ounces semisweet chocolate, cut into small pieces (or semisweet chocolate chips)
2 tablespoons unsalted butter, softened
1 cup heavy cream
MAKE THE FILLING: Place 8 ounces of the chocolate pieces and the butter in a large bowl. In a small saucepan over low heat, bring the cream to a simmer. Remove from heat and pour half the cream into the bowl.
As the chocolate melts, slowly whisk the mixture together until smooth. Then gradually add the remaining cream until it's completely incorporated and the ganache is thick and shiny.
FORM THE TRUFFLES: Pour the ganache into a 2-inch-deep baking pan, spread evenly, and place in the freezer for 30 minutes or until set (it should have the consistency of fudge). Using a melon baller or a small spoon, form rounds and place them on a baking sheet lined with parchment or wax paper. Let the truffles harden in the freezer for about 15 minutes. After removing from the freezer, roll truffles between your hands into marble-size spheres, squeezing slightly (try to do this quickly, otherwise they'll become too soft). You can now dust the truffles with cocoa and serve them as is, but they'll hold their shape better if you coat them with chocolate first.
MAKE THE COATING: Let the truffles rest in the freezer while you make the chocolate glaze. Place the remaining chocolate pieces in a large bowl over a saucepan of simmering water and stir occasionally, until the chocolate is completely melted. Remove from heat and let cool at room temperature, stirring occasionally, until the chocolate starts to set at the edge of the bowl. Drop the truffles into the melted chocolate and retrieve them with a fork, allowing any excess chocolate to drip off. Garnish immediately or leave the truffles plain and proceed to step 5.
GARNISH: For a nut garnish, roll the freshly coated truffles in a shallow dish of chopped nuts. For a sugar or cocoa garnish, set the freshly coated truffles on a plate and sift the garnish over them. Turn the truffles and sift again to cover completely.
STORAGE: Place the truffles on the lined baking sheet and allow them to set in the refrigerator for 5 minutes. Truffles will keep for about 2 weeks, chilled or at room temperature, when stored in a tightly sealed container.
Yield: Makes 35 to 45 truffles
Do you have a fool proof truffle recipe?
I make the oreo ones because they're easiest. You could always use mint oreos dipped in white chocolate and laced with dark chocolate as a contrast.
EDIT: Michelle's recipe looks great! I can't have them though, way too much milk for me (mine have too much milk too).
These look complicated - but really they are not. These are real French truffles too...
20 ounces semisweet chocolate, cut into small pieces (or semisweet chocolate chips)
2 tablespoons unsalted butter, softened
1 cup heavy cream
MAKE THE FILLING: Place 8 ounces of the chocolate pieces and the butter in a large bowl. In a small saucepan over low heat, bring the cream to a simmer. Remove from heat and pour half the cream into the bowl.
As the chocolate melts, slowly whisk the mixture together until smooth. Then gradually add the remaining cream until it's completely incorporated and the ganache is thick and shiny.
FORM THE TRUFFLES: Pour the ganache into a 2-inch-deep baking pan, spread evenly, and place in the freezer for 30 minutes or until set (it should have the consistency of fudge). Using a melon baller or a small spoon, form rounds and place them on a baking sheet lined with parchment or wax paper. Let the truffles harden in the freezer for about 15 minutes. After removing from the freezer, roll truffles between your hands into marble-size spheres, squeezing slightly (try to do this quickly, otherwise they'll become too soft). You can now dust the truffles with cocoa and serve them as is, but they'll hold their shape better if you coat them with chocolate first.
MAKE THE COATING: Let the truffles rest in the freezer while you make the chocolate glaze. Place the remaining chocolate pieces in a large bowl over a saucepan of simmering water and stir occasionally, until the chocolate is completely melted. Remove from heat and let cool at room temperature, stirring occasionally, until the chocolate starts to set at the edge of the bowl. Drop the truffles into the melted chocolate and retrieve them with a fork, allowing any excess chocolate to drip off. Garnish immediately or leave the truffles plain and proceed to step 5.
GARNISH: For a nut garnish, roll the freshly coated truffles in a shallow dish of chopped nuts. For a sugar or cocoa garnish, set the freshly coated truffles on a plate and sift the garnish over them. Turn the truffles and sift again to cover completely.
STORAGE: Place the truffles on the lined baking sheet and allow them to set in the refrigerator for 5 minutes. Truffles will keep for about 2 weeks, chilled or at room temperature, when stored in a tightly sealed container.
Yield: Makes 35 to 45 truffles
Do you have a fool proof truffle recipe?
I make the oreo ones because they're easiest. You could always use mint oreos dipped in white chocolate and laced with dark chocolate as a contrast.
EDIT: Michelle's recipe looks great! I can't have them though, way too much milk for me (mine have too much milk too).
Any recipes to make Chocolate truffles at home?
Making chocolates for my hunie's bday! :)
I would really love to make chocolates that have a soft/liquid center and a solid coating outside....they are called truffles rite?
Any ideas/recipes?
Thanks!Any recipes to make Chocolate truffles at home?
These do not have liquid inside, but you can't beat them for ease of preparation - only 3 ingredients. They're delicious and look like you worked on them for hours.
http://www.kraftfoods.com/kf/recipes/Rec鈥?/a>Any recipes to make Chocolate truffles at home?
Easy OREO Truffles
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Yield: 42 servings
Ingredients~
3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
Directions~
In large saucepan, melt chocolate chips with sweetened condensed milk. Remove from heat and stir in vanilla. Transfer the mixture into a medium bowl. Cover and chill 2 to 3 hours or until firm.
Shape mixture into 1 inch balls; roll in desired covering and/or decorate them. Refrigerate in a tightly covered dish. Enjoy! :]
INGREDIENTS :
We recommend using Barry Callebaut for your chocolate truffles. There is nothing finer or richer. Buy it online - click here
鈥?1 1/2 pounds of dark coverture for ganache
鈥?1 1/2 pounds of dark tempered coverture for dipping
鈥?1 1/4 cups heavy whipping cream
鈥?1/4 vanilla bean
鈥?3 1/2 Tablespoons of unsalted butter (softened %26amp; 1/4'; cubed)
鈥?2 1/4 cups unsweetened cocoa powder
THE PROCESS :
1)
Chop coverture as fine as possible. The best way to achieve the desired consistency for your chocolate truffles is using a food processor. The finer the better. As it starts to reduce it may start to melt which is ok. Place contents in large bowl.
2)
Drop vanilla bean into cream
3)
Bring cream to a boil. Let bubble and rise. Reduce to medium heat.
4)
Remove vanilla bean, slice down the center and scrape seed contents into the boiled cream. Stir well.
5)
Two tablespoons at a time, mix boiled cream into coverture using all of the cream. Mix until smooth.
6)
Equalize the temperature of the ganache by allowing to set for 20 minutes at room temperature or 10 minutes in a refrigerator.
7)
Add butter to the coverture and mix thoroughly until the mixture is consistent. Do not leave any lumps of butter.
8)
Place back in refrigerator for approximately 20 minutes. This will allow the ganache to stiffen slightly. The consistency you are looking for is that of a spreadable paste. Not to dense and not too runny but somewhere in between. Periodically check for the desired consistency.
9)
Spoon ganache into a pastry bag with a 1/2'; round tip. Pipe into balls on parchment or wax paper. This may take a few tries to get it down. Start with light pressure and increase as you lift up. Finish with a light squeeze.
10)
Allow ganache to set for a very minimum of 3 hours or up to 24 hours for best results. This is done to allow for proper crystallization.
11)
After setting period, temper the second 1 1/2 lbs of coverture. Dip centers into tempered coverture with fingers or circular dipping fork. Shake off excess.
12)
Immediately drop into a bowl containing the cocoa powder. Sift cocoa over the truffle but do not touch it until the coverture has had time to harden slightly. Finish by rolling with fingers in cocoa powder.
Chocolate truffles
9 ounces bittersweet chocolate (about 1.5 cups chopped)
2/3 cup heavy cream
1 tsp vanilla extract
1/2 cup cocoa powder
Baking sheet lined with aluminum foil
Small saucepan
Note also that these candies, like most truffles, require an extensive chilling period, so be sure to leave enough time when making them.
try this if this isn't exactly what you're looking for i recommend using cooks.com and finding a recipe that you think you'd enjoy more
best of luck to you
http://www.cooks.com/rec/doc/0,1913,1531鈥?/a>
That's very nice of you. I know my honey will be interested (so will I) at some of the recipes.
I would really love to make chocolates that have a soft/liquid center and a solid coating outside....they are called truffles rite?
Any ideas/recipes?
Thanks!Any recipes to make Chocolate truffles at home?
These do not have liquid inside, but you can't beat them for ease of preparation - only 3 ingredients. They're delicious and look like you worked on them for hours.
http://www.kraftfoods.com/kf/recipes/Rec鈥?/a>Any recipes to make Chocolate truffles at home?
Easy OREO Truffles
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Yield: 42 servings
Ingredients~
3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
Directions~
In large saucepan, melt chocolate chips with sweetened condensed milk. Remove from heat and stir in vanilla. Transfer the mixture into a medium bowl. Cover and chill 2 to 3 hours or until firm.
Shape mixture into 1 inch balls; roll in desired covering and/or decorate them. Refrigerate in a tightly covered dish. Enjoy! :]
INGREDIENTS :
We recommend using Barry Callebaut for your chocolate truffles. There is nothing finer or richer. Buy it online - click here
鈥?1 1/2 pounds of dark coverture for ganache
鈥?1 1/2 pounds of dark tempered coverture for dipping
鈥?1 1/4 cups heavy whipping cream
鈥?1/4 vanilla bean
鈥?3 1/2 Tablespoons of unsalted butter (softened %26amp; 1/4'; cubed)
鈥?2 1/4 cups unsweetened cocoa powder
THE PROCESS :
1)
Chop coverture as fine as possible. The best way to achieve the desired consistency for your chocolate truffles is using a food processor. The finer the better. As it starts to reduce it may start to melt which is ok. Place contents in large bowl.
2)
Drop vanilla bean into cream
3)
Bring cream to a boil. Let bubble and rise. Reduce to medium heat.
4)
Remove vanilla bean, slice down the center and scrape seed contents into the boiled cream. Stir well.
5)
Two tablespoons at a time, mix boiled cream into coverture using all of the cream. Mix until smooth.
6)
Equalize the temperature of the ganache by allowing to set for 20 minutes at room temperature or 10 minutes in a refrigerator.
7)
Add butter to the coverture and mix thoroughly until the mixture is consistent. Do not leave any lumps of butter.
8)
Place back in refrigerator for approximately 20 minutes. This will allow the ganache to stiffen slightly. The consistency you are looking for is that of a spreadable paste. Not to dense and not too runny but somewhere in between. Periodically check for the desired consistency.
9)
Spoon ganache into a pastry bag with a 1/2'; round tip. Pipe into balls on parchment or wax paper. This may take a few tries to get it down. Start with light pressure and increase as you lift up. Finish with a light squeeze.
10)
Allow ganache to set for a very minimum of 3 hours or up to 24 hours for best results. This is done to allow for proper crystallization.
11)
After setting period, temper the second 1 1/2 lbs of coverture. Dip centers into tempered coverture with fingers or circular dipping fork. Shake off excess.
12)
Immediately drop into a bowl containing the cocoa powder. Sift cocoa over the truffle but do not touch it until the coverture has had time to harden slightly. Finish by rolling with fingers in cocoa powder.
Chocolate truffles
9 ounces bittersweet chocolate (about 1.5 cups chopped)
2/3 cup heavy cream
1 tsp vanilla extract
1/2 cup cocoa powder
Baking sheet lined with aluminum foil
Small saucepan
Note also that these candies, like most truffles, require an extensive chilling period, so be sure to leave enough time when making them.
try this if this isn't exactly what you're looking for i recommend using cooks.com and finding a recipe that you think you'd enjoy more
best of luck to you
http://www.cooks.com/rec/doc/0,1913,1531鈥?/a>
That's very nice of you. I know my honey will be interested (so will I) at some of the recipes.
Looking for a Cranberry Truffle Smotthie Recipe (Tropical Cafe Smoothies)?
cranberries, crushed pineapples, plain yourt, orange juice, banana, mixed sherbert,strawberries,and ice cubes...Looking for a Cranberry Truffle Smotthie Recipe (Tropical Cafe Smoothies)?
http://www.smoothierecipesonline.com/smo鈥?/a>
that should help!Cats
http://www.smoothierecipesonline.com/smo鈥?/a>
that should help!
Brandy Truffle recipe??? easy one ?
so i'm making brandy truffles for spanish class and i need an easy recipe that a 9th grader can comprehend, all the recipes i've looked up are like 200g of this and 4 oz of that, uhm i would like the cups, and tablespoons, and teaspoons please if that's possible =D thank youBrandy Truffle recipe??? easy one ?
Brandy Truffles
2/3 c Evaporated milk
1/2 c Icing sugar
6 oz Cooking chocolate; roughly
1 c Walnuts chopped
2 1/2 c Crushed palin sweet biscuits
1/3 c Brandy
Heat milk and chocolate until chocolate melts and mixture thickens, stirring constantly.
Remove from heat.
Add all remaining ingredients.
Mix well. Stand 30 minutes.
Shape into 1'; balls.
Roll in non-pareils (chocolate-sprinkles) or desired coating.
Refrigerate. Makes 6 dozen.Brandy Truffle recipe??? easy one ?
250g good quality cooking chocolate
50g butter
80ml fresh cream
50g icing sugar
3 tbsp brandy
50g cocoa powder
Brandy Truffles
2/3 c Evaporated milk
1/2 c Icing sugar
6 oz Cooking chocolate; roughly
1 c Walnuts chopped
2 1/2 c Crushed palin sweet biscuits
1/3 c Brandy
Heat milk and chocolate until chocolate melts and mixture thickens, stirring constantly.
Remove from heat.
Add all remaining ingredients.
Mix well. Stand 30 minutes.
Shape into 1'; balls.
Roll in non-pareils (chocolate-sprinkles) or desired coating.
Refrigerate. Makes 6 dozen.Brandy Truffle recipe??? easy one ?
250g good quality cooking chocolate
50g butter
80ml fresh cream
50g icing sugar
3 tbsp brandy
50g cocoa powder
Oreo Cookie 'Truffle' Recipe?
Hi, I'm a big fan of the Oreo Cookie 'Truffle' Recipe (http://www.recipezaar.com/Oreo-Balls-520鈥?/a> but just wondered if you think it would be ok to add cherry brandy or something along that lines to the recipe to give it something extra? If so, would it be better to add it to the centre before it's set, or mix it in with the chocolate?
Thanks
xOreo Cookie 'Truffle' Recipe?
You could add it to the truffle mixture or the chocolate or both.
Microwave Melting Chocolate:
In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring. Blend in cream, brandy, liqueur, or coffee.Oreo Cookie 'Truffle' Recipe?
YES!!
http://www.candyrecipes.biz/truffle/doub鈥?/a>
I'd say mix in it with the chocolate.
Thanks
xOreo Cookie 'Truffle' Recipe?
You could add it to the truffle mixture or the chocolate or both.
Microwave Melting Chocolate:
In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring. Blend in cream, brandy, liqueur, or coffee.Oreo Cookie 'Truffle' Recipe?
YES!!
http://www.candyrecipes.biz/truffle/doub鈥?/a>
I'd say mix in it with the chocolate.
Good truffle recipe [20 char]?
I need to make truffles for school and I have nooo idea how to make them. I would just look up a recipe on the internet but last time I did that, the food turned out really bad... it could be that i just screwed up but I prefer not to think that
ThAnK yOu!!Good truffle recipe [20 char]?
try this one ive tryed it and it works well.
chocolate truffles
Makes 24
Ready in 1 hour
Ingredients
200g good-quality dark chocolate (70% cocoa solids is good)
6 tablespoons strong, black coffee (such as espresso)
2 tablespoons clear honey, such as acacia (nothing with too strong a flavour)
Cocoa powder, to dust
1. Melt your chocolate gently in a large bowl over a pan of simmering water before removing it and setting aside. At this stage, it should appear like a liquid pool of chocolate.
2. Gently (it's always best to be gentle with this most delicate friend) pour in the coffee and, using a spatula, give it a slow turn of the bowl until the consistency thickens. The texture of the chocolate will start to seize and thicken almost instantly.
3. Add the honey, a tablespoon at a time, slowly waltzing the chocolate around the bowl until you get a highly glossy lick of chocolate. The whole process will not take more than a couple of minutes.
4. Chill the bowl in the fridge for 30 minutes or until the truffle mixture has returned to a nearly solid form.
5. Prepare a clean surface on which to roll out the truffles and sieve three generous tablespoons cocoa powder onto it.
6. Scrape out a teaspoonful of the mixture into the palm of your hand and roll into a marble-sized ball, then roll this through the cocoa powder until fully coated and pop into a bowl or jar.
7. Repeat the process until all the mixture is used up and store the little marbles of wonder in the fridge.Good truffle recipe [20 char]?
i found three really good recipes:
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
2. Cooking Directions
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Yield: 42 servings
10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine
Directions
Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
Bailey's Irish Cream Truffles
1 pound grated white chocolate
1/2 cup unsalted butter (room temperature)
1/4 cup whipping cream
1/4 cup Bailey's Irish Cream
1 cup chopped nuts or fine coconut
Melt chocolate and cool. Beat butter and cream until fluffy. Add Bailey's Irish Cream and mix. With mixer running (on low speed) add the melted chocolate (slowly) and mix well .Cover and refrigerate until cool but not stiff (about 1/2 hour).
Drop by teaspoonsful into nuts and form into balls. Place in paper cups and refrigerate or freeze. You can double recipe.
Makes 4 to 5 dozen.
ThAnK yOu!!Good truffle recipe [20 char]?
try this one ive tryed it and it works well.
chocolate truffles
Makes 24
Ready in 1 hour
Ingredients
200g good-quality dark chocolate (70% cocoa solids is good)
6 tablespoons strong, black coffee (such as espresso)
2 tablespoons clear honey, such as acacia (nothing with too strong a flavour)
Cocoa powder, to dust
1. Melt your chocolate gently in a large bowl over a pan of simmering water before removing it and setting aside. At this stage, it should appear like a liquid pool of chocolate.
2. Gently (it's always best to be gentle with this most delicate friend) pour in the coffee and, using a spatula, give it a slow turn of the bowl until the consistency thickens. The texture of the chocolate will start to seize and thicken almost instantly.
3. Add the honey, a tablespoon at a time, slowly waltzing the chocolate around the bowl until you get a highly glossy lick of chocolate. The whole process will not take more than a couple of minutes.
4. Chill the bowl in the fridge for 30 minutes or until the truffle mixture has returned to a nearly solid form.
5. Prepare a clean surface on which to roll out the truffles and sieve three generous tablespoons cocoa powder onto it.
6. Scrape out a teaspoonful of the mixture into the palm of your hand and roll into a marble-sized ball, then roll this through the cocoa powder until fully coated and pop into a bowl or jar.
7. Repeat the process until all the mixture is used up and store the little marbles of wonder in the fridge.Good truffle recipe [20 char]?
i found three really good recipes:
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
2. Cooking Directions
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Yield: 42 servings
10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine
Directions
Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
Bailey's Irish Cream Truffles
1 pound grated white chocolate
1/2 cup unsalted butter (room temperature)
1/4 cup whipping cream
1/4 cup Bailey's Irish Cream
1 cup chopped nuts or fine coconut
Melt chocolate and cool. Beat butter and cream until fluffy. Add Bailey's Irish Cream and mix. With mixer running (on low speed) add the melted chocolate (slowly) and mix well .Cover and refrigerate until cool but not stiff (about 1/2 hour).
Drop by teaspoonsful into nuts and form into balls. Place in paper cups and refrigerate or freeze. You can double recipe.
Makes 4 to 5 dozen.
Chocolate Truffles Recipe Serving?
Ive seen many sites that have the recipe for chocolate truffles. The only thing is that I need the servings so I know how much of what to get before I go to the grocery store....Chocolate Truffles Recipe Serving?
Ingredients
* 10 ounces bittersweet chocolate, chopped fine
* 3 tablespoons unsalted butter
* 1/2 cup heavy cream
* 1 tablespoon light corn syrup
* 1/4 cup brandy
* 1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
* 8 ounces semisweet or bittersweet chocolate, chopped fine
Directions
Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
Chocolate Truffles Recipe Serving?
Chocolate truffles
You鈥檒l need to begin this recipe 1 day ahead
Serves 30 %26lt; this is what you want! lol
Cooking Time Prep time 20 mins
Truffles
250 ml (1 cup) pouring cream
425 gm dark chocolate buttons
25 ml brandy
400 gm milk chocolate buttons
For dusting: Dutch-process cocoa
1 Bring cream to the boil and pour over dark chocolate in a heatproof bowl. Add brandy and stir until smooth and glossy, cover with plastic wrap and refrigerate overnight. Roll into small balls (2 tsp each), working quickly to avoid ganache becoming too warm and unworkable. Return to refrigerator for 2 hours to set.
2 In a double boiler, melt milk chocolate then cool slightly. Using a fork, dip the ganache balls into the melted milk chocolate, shake to remove excess then dust in cocoa and return to refrigerator. Refrigerate overnight.
http://www.famousfrenchdesserts.com/choc鈥?/a>
go to that website for the Truffle Recipe.
Hope it works out with this recipe for you.
Ingredients
* 10 ounces bittersweet chocolate, chopped fine
* 3 tablespoons unsalted butter
* 1/2 cup heavy cream
* 1 tablespoon light corn syrup
* 1/4 cup brandy
* 1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
* 8 ounces semisweet or bittersweet chocolate, chopped fine
Directions
Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
Chocolate Truffles Recipe Serving?
Chocolate truffles
You鈥檒l need to begin this recipe 1 day ahead
Serves 30 %26lt; this is what you want! lol
Cooking Time Prep time 20 mins
Truffles
250 ml (1 cup) pouring cream
425 gm dark chocolate buttons
25 ml brandy
400 gm milk chocolate buttons
For dusting: Dutch-process cocoa
1 Bring cream to the boil and pour over dark chocolate in a heatproof bowl. Add brandy and stir until smooth and glossy, cover with plastic wrap and refrigerate overnight. Roll into small balls (2 tsp each), working quickly to avoid ganache becoming too warm and unworkable. Return to refrigerator for 2 hours to set.
2 In a double boiler, melt milk chocolate then cool slightly. Using a fork, dip the ganache balls into the melted milk chocolate, shake to remove excess then dust in cocoa and return to refrigerator. Refrigerate overnight.
http://www.famousfrenchdesserts.com/choc鈥?/a>
go to that website for the Truffle Recipe.
Hope it works out with this recipe for you.
Looking for Tropical Smoothie Caf茅 cranberry truffle smoothie recipe?
It is the smoothie flavor of the month and is so divine!!! I must make them myself!
Here is a link to the place that sells it. Thank you
http://www.tropicalsmoothie.com/Looking for Tropical Smoothie Caf茅 cranberry truffle smoothie recipe?
Looks great, thanksLooking for Tropical Smoothie Caf茅 cranberry truffle smoothie recipe?
Kana, if you are reading this, here is the recipe.
1/2 cup strawberries
a couple squirts of cranberry
a couple spoonfuls of ghiardelli white chocolate
a couple squirts of non-fat yogurt
a scoop of turbinado sugar.
And some water, not a lot. Report Abuse
Here is a link to the place that sells it. Thank you
http://www.tropicalsmoothie.com/Looking for Tropical Smoothie Caf茅 cranberry truffle smoothie recipe?
Looks great, thanksLooking for Tropical Smoothie Caf茅 cranberry truffle smoothie recipe?
Kana, if you are reading this, here is the recipe.
1/2 cup strawberries
a couple squirts of cranberry
a couple spoonfuls of ghiardelli white chocolate
a couple squirts of non-fat yogurt
a scoop of turbinado sugar.
And some water, not a lot. Report Abuse
Best chocolate truffle recipe?
try the following if u wish:
1.MILK CHOCOLATE TRUFFLES
9 oz. chocolate chips
2 tbsp. unsalted butter
1/3 c. heavy cream
1 c. unsweetened cocoa
In a double boiler, melt chips and butter. Add cream and stir until smooth and satin like. Cover and refrigerate until set, about 6 hours.
Place cocoa in a bowl and set aside.
To make truffles, scoop a teaspoon of chocolate mixture. Form ball with your hands and then roll in cocoa. Store in airtight container and refrigerate until ready to serve.
Makes 20.
2. CHOCOLATE AMARETTO TRUFFLES
1 (11 1/2 oz.) pkg. (2 c.) Nestles Toll House milk chocolate morsels
1/4 c. sour cream
2/3 c. finely chopped toasted almonds
2 tbsp. almond flavored liqueur
Melt morsels over hot (not boiling) water. Stir until smooth. Remove from heat and blend in sour cream. Add almond liqueur, mix well. Transfer to small bowl and chill until firm. Drop by rounded teaspoonfuls onto waxed paper lined cookie sheets. Shape into balls. Roll in almonds. Chill until firm, about 30 minutes. Yield: about 2 1/2 dozen truffles.
3.EUROPEAN STYLE CHOCOLATE TRUFFLES
(This is an easy ';No cook, no bake'; recipe.) Freezes well. 1/2 c. Hershey's European style cocoa 2 1/2 c. confectioners' sugar 1/2 c. whipping cream 1 1/2 tsp. vanilla 1/2 tsp. almond extract (optional)
Melt butter; stir in cocoa. Cool. In large mixer bowl, combine cocoa mixture with confectioners' sugar. Gradually add cream, vanilla, and almond extract, if desired, blending well. Chill until firm. Shape small amounts around almond to form 1 inch balls. Roll in confectioners' sugar, coating well. Cover and chill until firm. Re roll before serving in confectioners' sugar or coating of 2 tablespoons confectioners' sugar with 2 tablespoons Hershey's European cocoa mix.
If u would like to try something new!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*1.* CHOCOLATE RASPBERRY TRUFFLES
TRUFFLES:
1 1/3 c. Nestle's Toll House semi-sweet chocolate
2 tbsp. heavy cream
1 tbsp. butter
2 tbsp. seedless raspberry jam
CHOCOLATE COATINGS:
1 (6 oz.) pkg. Nestle's premier white baking bars OR
1 c. Nestle's Toll House milk chocolate morsels OR
2 tsp. shortening OR
Nestle's cocoa or confectioners' sugar
In heavy gauge saucepan, combine morsels, heavy cream and butter. Cook over low heat, stirring constantly until smooth. Stir in raspberry jam. Cover with plastic wrap; freeze 20 minutes. Drop mixture by teaspoonful onto foil-lined cookie sheet. Freeze 15 minutes. Roll into balls. Freeze until firm.
TO COAT: Over hot (not boiling) water melt white baking bars or morsels and shortening, stirring until smooth. Drop frozen truffles one at a time into melted coating. Stir quickly to coat, then remove with fork, shaking off excess.
*2.* DREAMY WHITE CHOCOLATE TRUFFLES
1/4 c. butter
8 oz. white chocolate, coarsely chopped, or 1 1/3 c. vanilla milk chips from 10 oz. pkg.
3/4 c. confectioners' sugar
1 tbsp. raspberry liqueur or 1 1/2 tsp. vanilla extract
1/2 c. sweetened flaked coconut, chopped
1/2 c. unsweetened cocoa powder
1. In small heavy saucepan over very low heat, stir butter and chocolate until melted and smooth. Remove from heat; using wooden spoon, beat mixture until thickened. Beat in confectioners' sugar and liquor. If necessary, refrigerate mixture until firm enough to shape, at least 5 minutes.
2. Spread coconut and cocoa powder in separate shallow dishes; line cookie sheet with wax paper. Shape chocolate mixture into 1 inch balls; roll half of balls in coconut and remaining half in cocoa powder to coat completely. Place truffles as they are coated on prepared cookie sheet; refrigerate at least 1 hour until firm. Store in tightly covered container in refrigerator up to 2 weeks. Makes about 2 dozen truffles.
Best chocolate truffle recipe?
10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine
Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature. Best chocolate truffle recipe?
I will remind myself to post the recipe when I get home tomorrow- I'm just out of town for the night, but I have a standard/perfect truffle recipe that I use all the time- for Christmas presents etc - it has never steered me wrong so far. And there are variations so you can change out flavours and make a variety if you like.
Probably anything by Emeril Lagasse.
Do a search at www.emerils.com
: )Cats
1.MILK CHOCOLATE TRUFFLES
9 oz. chocolate chips
2 tbsp. unsalted butter
1/3 c. heavy cream
1 c. unsweetened cocoa
In a double boiler, melt chips and butter. Add cream and stir until smooth and satin like. Cover and refrigerate until set, about 6 hours.
Place cocoa in a bowl and set aside.
To make truffles, scoop a teaspoon of chocolate mixture. Form ball with your hands and then roll in cocoa. Store in airtight container and refrigerate until ready to serve.
Makes 20.
2. CHOCOLATE AMARETTO TRUFFLES
1 (11 1/2 oz.) pkg. (2 c.) Nestles Toll House milk chocolate morsels
1/4 c. sour cream
2/3 c. finely chopped toasted almonds
2 tbsp. almond flavored liqueur
Melt morsels over hot (not boiling) water. Stir until smooth. Remove from heat and blend in sour cream. Add almond liqueur, mix well. Transfer to small bowl and chill until firm. Drop by rounded teaspoonfuls onto waxed paper lined cookie sheets. Shape into balls. Roll in almonds. Chill until firm, about 30 minutes. Yield: about 2 1/2 dozen truffles.
3.EUROPEAN STYLE CHOCOLATE TRUFFLES
(This is an easy ';No cook, no bake'; recipe.) Freezes well. 1/2 c. Hershey's European style cocoa 2 1/2 c. confectioners' sugar 1/2 c. whipping cream 1 1/2 tsp. vanilla 1/2 tsp. almond extract (optional)
Melt butter; stir in cocoa. Cool. In large mixer bowl, combine cocoa mixture with confectioners' sugar. Gradually add cream, vanilla, and almond extract, if desired, blending well. Chill until firm. Shape small amounts around almond to form 1 inch balls. Roll in confectioners' sugar, coating well. Cover and chill until firm. Re roll before serving in confectioners' sugar or coating of 2 tablespoons confectioners' sugar with 2 tablespoons Hershey's European cocoa mix.
If u would like to try something new!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*1.* CHOCOLATE RASPBERRY TRUFFLES
TRUFFLES:
1 1/3 c. Nestle's Toll House semi-sweet chocolate
2 tbsp. heavy cream
1 tbsp. butter
2 tbsp. seedless raspberry jam
CHOCOLATE COATINGS:
1 (6 oz.) pkg. Nestle's premier white baking bars OR
1 c. Nestle's Toll House milk chocolate morsels OR
2 tsp. shortening OR
Nestle's cocoa or confectioners' sugar
In heavy gauge saucepan, combine morsels, heavy cream and butter. Cook over low heat, stirring constantly until smooth. Stir in raspberry jam. Cover with plastic wrap; freeze 20 minutes. Drop mixture by teaspoonful onto foil-lined cookie sheet. Freeze 15 minutes. Roll into balls. Freeze until firm.
TO COAT: Over hot (not boiling) water melt white baking bars or morsels and shortening, stirring until smooth. Drop frozen truffles one at a time into melted coating. Stir quickly to coat, then remove with fork, shaking off excess.
*2.* DREAMY WHITE CHOCOLATE TRUFFLES
1/4 c. butter
8 oz. white chocolate, coarsely chopped, or 1 1/3 c. vanilla milk chips from 10 oz. pkg.
3/4 c. confectioners' sugar
1 tbsp. raspberry liqueur or 1 1/2 tsp. vanilla extract
1/2 c. sweetened flaked coconut, chopped
1/2 c. unsweetened cocoa powder
1. In small heavy saucepan over very low heat, stir butter and chocolate until melted and smooth. Remove from heat; using wooden spoon, beat mixture until thickened. Beat in confectioners' sugar and liquor. If necessary, refrigerate mixture until firm enough to shape, at least 5 minutes.
2. Spread coconut and cocoa powder in separate shallow dishes; line cookie sheet with wax paper. Shape chocolate mixture into 1 inch balls; roll half of balls in coconut and remaining half in cocoa powder to coat completely. Place truffles as they are coated on prepared cookie sheet; refrigerate at least 1 hour until firm. Store in tightly covered container in refrigerator up to 2 weeks. Makes about 2 dozen truffles.
Best chocolate truffle recipe?
10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine
Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature. Best chocolate truffle recipe?
I will remind myself to post the recipe when I get home tomorrow- I'm just out of town for the night, but I have a standard/perfect truffle recipe that I use all the time- for Christmas presents etc - it has never steered me wrong so far. And there are variations so you can change out flavours and make a variety if you like.
Probably anything by Emeril Lagasse.
Do a search at www.emerils.com
: )
Cant find truffle recipe on chocolatier 2??
There is truffle recipe that i need to beat the game. It is called
Blended Cacao Ginger Spice Truffles
Where do i go to get it???Cant find truffle recipe on chocolatier 2??
Go to Moscow.
You will be asked to make 60 cases of chocolate ginger sauce.
Once you bring the cases to the gentleman (I played it when it first came out, I don't remember his name, but it's an older gentleman) he will give you the Blended Cacao Ginger Spice Truffles recipe.Cant find truffle recipe on chocolatier 2??
This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.
Blended Cacao Ginger Spice Truffles
Where do i go to get it???Cant find truffle recipe on chocolatier 2??
Go to Moscow.
You will be asked to make 60 cases of chocolate ginger sauce.
Once you bring the cases to the gentleman (I played it when it first came out, I don't remember his name, but it's an older gentleman) he will give you the Blended Cacao Ginger Spice Truffles recipe.Cant find truffle recipe on chocolatier 2??
This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.
Is there any recipes for truffles?
Is there any truffle recipes that have the same texture of lindt chocolates? I love the texture of them and really want to make trufflesIs there any recipes for truffles?
Easy Chocolate Truffle Recipe
Makes 4 dozen
Tempering chocolate requires temperatures exactly with a chocolate thermometer. To get a clean cut, you may have to rechill truffle mixture periodically to keep it at the temperature that's easiest to work with.
1 pound bittersweet chocolate
1 cup heavy cream
cocoa powder (not Dutch-Process), sifted
2 tablespoons liqueur, optional
1. Chop chocolate finely into1/4-inch pieces using a serrated knife; place in a large heat-proof bowl.
Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit for 10 minutes; use a rubber spatula to stir chocolate and cream until totally combined. Add liqueur, if desired, and stir to incorporate. Allow to sit at room temperature until just thickened, about 15 minutes.
Pour ganache mixture into a shallow glass dish. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.
Using a small spoon, scoop out ganache into 1-inch nuggets; place on a parchment-lined baking sheet. Chill for 10 minutes. Using fingertips to mold truffles into round shapes. Roll in cocoa powder to coat. Then place a few truffles at a time in a large sieve, and shake to get rid of the excess cocoa. Place in an airtight container until ready to serve.Is there any recipes for truffles?
yes. look on:
http://allrecipes.com/Search/Recipes.asp鈥?/a>
Easy Chocolate Truffle Recipe
Makes 4 dozen
Tempering chocolate requires temperatures exactly with a chocolate thermometer. To get a clean cut, you may have to rechill truffle mixture periodically to keep it at the temperature that's easiest to work with.
1 pound bittersweet chocolate
1 cup heavy cream
cocoa powder (not Dutch-Process), sifted
2 tablespoons liqueur, optional
1. Chop chocolate finely into1/4-inch pieces using a serrated knife; place in a large heat-proof bowl.
Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit for 10 minutes; use a rubber spatula to stir chocolate and cream until totally combined. Add liqueur, if desired, and stir to incorporate. Allow to sit at room temperature until just thickened, about 15 minutes.
Pour ganache mixture into a shallow glass dish. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.
Using a small spoon, scoop out ganache into 1-inch nuggets; place on a parchment-lined baking sheet. Chill for 10 minutes. Using fingertips to mold truffles into round shapes. Roll in cocoa powder to coat. Then place a few truffles at a time in a large sieve, and shake to get rid of the excess cocoa. Place in an airtight container until ready to serve.Is there any recipes for truffles?
yes. look on:
http://allrecipes.com/Search/Recipes.asp鈥?/a>
Anybody know the recipe for Starbucks coffee: espresso chocolate truffle?
I was wondering if I could make the espresso chocolate truffle at home. Anyone know how to make it??Anybody know the recipe for Starbucks coffee: espresso chocolate truffle?
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Ingredients
1 1/2 cups single cream
1/2 cup hot espresso coffee
29 ounces dark chocolate (recommended: cacao content of 70 percent or more)
Cocoa Powder, for coating
Directions
In a saucepan slowly bring the cream to the boil. Turn off the heat and add the coffee and chocolate. Stir with a whisk until the mixture becomes smooth and the chocolate has melted. The liquid should have become slightly lighter and shinier at this stage. Pour into a jug and leave to cool for about 2 hours or until it has come down to room temperature. See Cook's note*.
Beat the mixture with an electric whisk for about 1 minute or until it changes color.
Line a square plastic container with baking paper and pour the chocolate mixture into it. Leave to set in the refrigerator for 2 hours. You can test this by pressing the top with your fingers. Run a spatula around the edges and lift the chocolate on the baking paper out of the dish and swiftly cut it lengthways into even strips of about 2/3-inch. Then cut these into cubes. Put cocoa powder into a flat dish and roll the cubes in it, making sure that they are well coated. The truffles can be kept for about 2 weeks.
*Cook's note: Alternatively you can place it in the refrigerator for 20 minutes, giving it a stir every 10 minutes
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Ingredients
1 1/2 cups single cream
1/2 cup hot espresso coffee
29 ounces dark chocolate (recommended: cacao content of 70 percent or more)
Cocoa Powder, for coating
Directions
In a saucepan slowly bring the cream to the boil. Turn off the heat and add the coffee and chocolate. Stir with a whisk until the mixture becomes smooth and the chocolate has melted. The liquid should have become slightly lighter and shinier at this stage. Pour into a jug and leave to cool for about 2 hours or until it has come down to room temperature. See Cook's note*.
Beat the mixture with an electric whisk for about 1 minute or until it changes color.
Line a square plastic container with baking paper and pour the chocolate mixture into it. Leave to set in the refrigerator for 2 hours. You can test this by pressing the top with your fingers. Run a spatula around the edges and lift the chocolate on the baking paper out of the dish and swiftly cut it lengthways into even strips of about 2/3-inch. Then cut these into cubes. Put cocoa powder into a flat dish and roll the cubes in it, making sure that they are well coated. The truffles can be kept for about 2 weeks.
*Cook's note: Alternatively you can place it in the refrigerator for 20 minutes, giving it a stir every 10 minutes
Can anyone give me the recipe of a great chocolate cake like chocolate truffle cake or something?
It looks like you need some options closer to your question. My wife makes the BEST chocolate cake. Below are her recipe for an awsome, from scratch chocolate cake and a chocolate mouse recipe that is decadent but easy to make.
Here鈥檚 the Chocolate Cake recipe:
Mix together:
2 c. flour
2 c. sugar
1/2 c. unsweetened cocoa powder
dash of salt
1 1/2 t. soda
Stir in 1 c. buttermilk
1 1/4 c. oil
3 eggs
2 t. vanilla
Stir in 1 c. boiling hot water
Stir well and pour into a 9脳13 greased pan. Bake at 350 degrees for 35 minutes or until the toothpick comes out clean.
A few tips: I usually uses dried buttermilk and the appropriate amount of water. Sometimes I will substitute a 3 oz. package of jello (raspberry or cherry) for 1/3 c. sugar. This gives a whole different flavor to the chocolate.
The Chocolate Mouse recipe:
Mix together:
2 c. flour
2 c. sugar
1/2 c. unsweetened cocoa powder
dash of salt
1 1/2 t. soda
Stir in 1 c. buttermilk
1 1/4 c. oil
3 eggs
2 t. vanilla
Stir in 1 c. boiling hot water
Stir well and pour into a 9脳13 greased pan. Bake at 350 degrees for 35 minutes or until the toothpick comes out clean.
A few tips: Nate usually uses dried buttermilk and the appropriate amount of water. Sometimes Nate will substitute a 3 oz. package of jello (raspberry or cherry) for 1/3 c. sugar. This gives a whole different flavor to the chocolate.Can anyone give me the recipe of a great chocolate cake like chocolate truffle cake or something?
Chocolate Truffle Cake Recipe
http://www.razzledazzlerecipes.com/choco鈥?/a>
Chocolate Kahlua Trifle
1 package devils food cake mix
2 small boxes instant chocolate pudding
3 1/2 cups milk
1/2 cup Kahlua
1 small tub Cool Whip
6 frozen Heath candy bars
Prepare cake as box directs. Bake cake in 9 x 13 pan. Cool. Cut into squares, about 1';. Make pudding using milk and Kahlua. Crush frozen Heath Bars with a hammer. In a deep bowl or trifle dish, put a layer of cake, pudding, Cool Whip then Heath Bars. Repeat layers. Refrigerate for a couple hours.
Chocolate Cake Recipes
http://www.razzledazzlerecipes.com/choco鈥?/a>Can anyone give me the recipe of a great chocolate cake like chocolate truffle cake or something?
Super good, super fast and very easy!
1 Box Chocolate cake mix
8 oz of diet coke
Mix bake @ 350 20-25 min (clean toothpick)
Frost with frosting
Easy and taste so good!!
Here鈥檚 the Chocolate Cake recipe:
Mix together:
2 c. flour
2 c. sugar
1/2 c. unsweetened cocoa powder
dash of salt
1 1/2 t. soda
Stir in 1 c. buttermilk
1 1/4 c. oil
3 eggs
2 t. vanilla
Stir in 1 c. boiling hot water
Stir well and pour into a 9脳13 greased pan. Bake at 350 degrees for 35 minutes or until the toothpick comes out clean.
A few tips: I usually uses dried buttermilk and the appropriate amount of water. Sometimes I will substitute a 3 oz. package of jello (raspberry or cherry) for 1/3 c. sugar. This gives a whole different flavor to the chocolate.
The Chocolate Mouse recipe:
Mix together:
2 c. flour
2 c. sugar
1/2 c. unsweetened cocoa powder
dash of salt
1 1/2 t. soda
Stir in 1 c. buttermilk
1 1/4 c. oil
3 eggs
2 t. vanilla
Stir in 1 c. boiling hot water
Stir well and pour into a 9脳13 greased pan. Bake at 350 degrees for 35 minutes or until the toothpick comes out clean.
A few tips: Nate usually uses dried buttermilk and the appropriate amount of water. Sometimes Nate will substitute a 3 oz. package of jello (raspberry or cherry) for 1/3 c. sugar. This gives a whole different flavor to the chocolate.Can anyone give me the recipe of a great chocolate cake like chocolate truffle cake or something?
Chocolate Truffle Cake Recipe
http://www.razzledazzlerecipes.com/choco鈥?/a>
Chocolate Kahlua Trifle
1 package devils food cake mix
2 small boxes instant chocolate pudding
3 1/2 cups milk
1/2 cup Kahlua
1 small tub Cool Whip
6 frozen Heath candy bars
Prepare cake as box directs. Bake cake in 9 x 13 pan. Cool. Cut into squares, about 1';. Make pudding using milk and Kahlua. Crush frozen Heath Bars with a hammer. In a deep bowl or trifle dish, put a layer of cake, pudding, Cool Whip then Heath Bars. Repeat layers. Refrigerate for a couple hours.
Chocolate Cake Recipes
http://www.razzledazzlerecipes.com/choco鈥?/a>Can anyone give me the recipe of a great chocolate cake like chocolate truffle cake or something?
Super good, super fast and very easy!
1 Box Chocolate cake mix
8 oz of diet coke
Mix bake @ 350 20-25 min (clean toothpick)
Frost with frosting
Easy and taste so good!!
Do you have to use a different Truffles recipe if you plan to dip the truffles in Chocolate?
I want to make Truffles and dip them in chocolate, but do I have to have a different recipe than the standard chocolate and condensed milk? Thank You!Do you have to use a different Truffles recipe if you plan to dip the truffles in Chocolate?
Just make sure you chill them really, really well before dipping and keep the ones you're not working on chilled or you will have a mess. You might also experiment with using less condensed milk or cream to get a firmer consistency.Do you have to use a different Truffles recipe if you plan to dip the truffles in Chocolate?
i think you can use the same recipe!
Not at all, but the dipping in chocolate might be overkill.
Just make sure you chill them really, really well before dipping and keep the ones you're not working on chilled or you will have a mess. You might also experiment with using less condensed milk or cream to get a firmer consistency.Do you have to use a different Truffles recipe if you plan to dip the truffles in Chocolate?
i think you can use the same recipe!
Not at all, but the dipping in chocolate might be overkill.
Can anyone tell me if the 1/4 coffee creamer in the Chocolate Truffle Cheap & Easy recipe is liquid or dry?
I don't know the exact recipe you are referring to, but it has to be liquid creamer. Hope your truffles come out great!Can anyone tell me if the 1/4 coffee creamer in the Chocolate Truffle Cheap %26amp; Easy recipe is liquid or dry?
I have this recipe from yahoo 2 months ago and the coffee creamer they used was powder.
The thing is that I recorded the recipe on my phone (it was on yahoo 9) and the sound is not clear at all :s I was only able to see the powder ceamer :)
will it be possible to have it one more time please?
It's the truffle recipe with condensed milk, chocolate chip, coffee creamer.....
ThanksCats
I have this recipe from yahoo 2 months ago and the coffee creamer they used was powder.
The thing is that I recorded the recipe on my phone (it was on yahoo 9) and the sound is not clear at all :s I was only able to see the powder ceamer :)
will it be possible to have it one more time please?
It's the truffle recipe with condensed milk, chocolate chip, coffee creamer.....
Thanks
Oreo Truffle recipe...?
anyone have a recipe?Oreo Truffle recipe...?
Oreo Truffles recipe
1 package Oreo cookies
1 (8 ounce) package cream cheese
1 package white chocolate chips
1 package chocolate chips (optional)
Put cookies and cream cheese in a food processor and mix until makes a mud-like paste (if you do not have a food processor, you can crush the cookies in a freezer bag and then mix with cream cheese using a hand mixer.) Shape into 1 inch balls. Place balls on cookie sheet and place in refrigerator for about 30 minutes.
Melt white chocolate chips, and quickly dip chilled balls. You can then drizzle with melted brown chocolate chips if desired. Keep finished truffles refrigerated.
For added flair, you can mix melted white chocolate with food coloring of your choice and drizzle over the top of finished truffle for holidays and special occasions!Oreo Truffle recipe...?
Oreo Truffle
INGREDIENTS:
1 package Oreo cookies
1 (8 ounce) package cream cheese
1 package white chocolate chips
1 package chocolate chips (optional)
DIRECTIONS:
Put cookies and cream cheese in a food processor and mix until makes a mud-like paste (if you do not have a food processor, you can crush the cookies in a freezer bag and then mix with cream cheese using a hand mixer.) Shape into 1 inch balls. Place balls on cookie sheet and place in refrigerator for about 30 minutes.
Melt white chocolate chips, and quickly dip chilled balls. You can then drizzle with melted brown chocolate chips if desired. Keep finished truffles refrigerated.
For added flair, you can mix melted white chocolate with food coloring of your choice and drizzle over the top of finished truffle.
Orange Oreo Truffles
4 ounces semi-sweet baking chocolate
2 cups Oreo cookies; finely crushed
1 cup almonds; ground
3 tablespoons whipping cream
2 tablespoons orange juice
chocolate sprinkles; or
cocoa powder; or
powdered sugar
Directions:
Melt chocolate in double boiler. Stir in cookies, almonds, cream and juice. Cover and chill one hour or until mixture is easy to handle. Shape into one inch balls. Roll balls in sprinkles or powder. Place in truffle cups. Store in the refrigerator or freezer.
Notes: Experiment with toppings - try rolling truffles in chopped nuts, colored sprinkles, etc
easy just search google, yahoo or right here!
Oreo Truffles recipe
1 package Oreo cookies
1 (8 ounce) package cream cheese
1 package white chocolate chips
1 package chocolate chips (optional)
Put cookies and cream cheese in a food processor and mix until makes a mud-like paste (if you do not have a food processor, you can crush the cookies in a freezer bag and then mix with cream cheese using a hand mixer.) Shape into 1 inch balls. Place balls on cookie sheet and place in refrigerator for about 30 minutes.
Melt white chocolate chips, and quickly dip chilled balls. You can then drizzle with melted brown chocolate chips if desired. Keep finished truffles refrigerated.
For added flair, you can mix melted white chocolate with food coloring of your choice and drizzle over the top of finished truffle for holidays and special occasions!Oreo Truffle recipe...?
Oreo Truffle
INGREDIENTS:
1 package Oreo cookies
1 (8 ounce) package cream cheese
1 package white chocolate chips
1 package chocolate chips (optional)
DIRECTIONS:
Put cookies and cream cheese in a food processor and mix until makes a mud-like paste (if you do not have a food processor, you can crush the cookies in a freezer bag and then mix with cream cheese using a hand mixer.) Shape into 1 inch balls. Place balls on cookie sheet and place in refrigerator for about 30 minutes.
Melt white chocolate chips, and quickly dip chilled balls. You can then drizzle with melted brown chocolate chips if desired. Keep finished truffles refrigerated.
For added flair, you can mix melted white chocolate with food coloring of your choice and drizzle over the top of finished truffle.
Orange Oreo Truffles
4 ounces semi-sweet baking chocolate
2 cups Oreo cookies; finely crushed
1 cup almonds; ground
3 tablespoons whipping cream
2 tablespoons orange juice
chocolate sprinkles; or
cocoa powder; or
powdered sugar
Directions:
Melt chocolate in double boiler. Stir in cookies, almonds, cream and juice. Cover and chill one hour or until mixture is easy to handle. Shape into one inch balls. Roll balls in sprinkles or powder. Place in truffle cups. Store in the refrigerator or freezer.
Notes: Experiment with toppings - try rolling truffles in chopped nuts, colored sprinkles, etc
easy just search google, yahoo or right here!
Anyone have a recipe for Rumballs? How about Chocolate truffle balls?
Chocolate-Rum Balls
Prep Time:20 min
Start to Finish:4 days
Makes:2 dozen candies
1/2 cup semisweet chocolate chips
2 tablespoons honey
1 1/2 cups finely crushed chocolate or vanilla wafer cookies (about 27 cookies)
1/2 cup ground walnuts
3 tablespoons rum
Candy decorations or sugar
1. Mix chocolate chips and honey in 1 1/2-quart microwavable casserole or bowl. Microwave uncovered on High 1 to 2 minutes or until chips can be stirred smooth.
2. Stir in crushed cookies, walnuts and bourbon. Shape into 1-inch balls. Roll balls in candy decorations.
3. Store in tightly covered container at least 4 days to develop flavor but no longer than 4 weeks.
**************************************鈥?br>
Marvelous Chocolate Truffles
Prep Time:20 min
Start to Finish:1 hr 15 min
Makes:15 candies
6 ounces semisweet baking chocolate or white baking bars (white chocolate), chopped
2 tablespoons butter or margarine
1/4 cup whipping (heavy) cream
1 tablespoon shortening
1 cup (6 ounces) semisweet or milk chocolate chips or white baking chips
Finely chopped nuts or candy decorations, if desired
1. Cover cookie sheet with aluminum foil. Melt baking chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter until melted; stir in whipping cream. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
2. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
3. Heat shortening and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts or decorating candies.
4. Refrigerate truffles about 10 minutes or until coating is set. Drizzle some of the truffles with mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk. Refrigerate just until set. Serve at room temperature. Store in airtight container.
**************************************鈥?br>
Chocolate Rum Truffles
Prep: 1 hour
Ingredients
6 ounces semisweet chocolate, coarsely chopped
1/4 cup butter
3 tablespoons whipping cream
1 beaten egg yolk
3 teaspoons rum, brandy, or whipping cream
1 pound chocolate-flavored candy coating, chopped
Finely chopped pistachio nuts (optional)
Vanilla-flavored or pink candy coating, melted, for decorating (optional)
Directions
1. Combine chocolate, butter, and the 3 tablespoons whipping cream in a heavy 2-quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove saucepan from heat.
2. Gradually stir about half of the hot mixture into the beaten egg yolk. Return egg mixture to saucepan. Cook over medium heat, stirring constantly, about 2 minutes or until slightly thickened. Remove saucepan from heat.
3. Stir in rum, brandy, or whipping cream. Transfer chocolate mixture to a small mixing bowl. Chill about 1 hour or until mixture is room temperature and smooth, stirring occasionally.
4. Beat the cooled chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy. Chill about 15 minutes or until mixture holds its shape. Drop mixture from a rounded teaspoon onto a baking sheet lined with waxed paper. Chill about 30 minutes more or until firm. Shape into smooth balls with hands, working quickly so the truffles don't get too soft.
5. Bring water to boiling in the bottom of a double boiler or a saucepan. Remove from heat. Place chopped chocolate-flavored candy coating in top of double boiler or in a heatproof bowl and set over the boiling water, making sure the bottom of the top pan is not touching the water. Stir frequently until coating melts. Or, melt coating in the microwave oven: In a 2 1/2-quart microwave-safe bowl, microwave candy coating on 100% power (high) for 2 minutes. Stir. If necessary, microwave 30 seconds more or until almost melted. Coating may not look melted until stirred.
6. Drop truffles, one at a time, into melted candy coating; turn truffles with a large, long-tine fork to coat. Lift truffle out with the fork without piercing the centers; draw fork across rim of pan to remove excess coating. Invert truffles onto a waxed-paper-lined baking sheet. If desired, twist fork slightly as candy falls to make a swirl on top.
7. Let dipped truffles dry until candy coating hardens. If the candy coating becomes too thick while dipping, reheat it in the microwave. Or, for coating that's been melted in a double boiler, replace the cooled water with warm water. Stir coating constantly until it once again reaches dipping consistency.
8. To decorate truffles, if desired, place melted vanilla-flavored or pink candy coating in a small, self-sealing plastic bag with a corner snipped off (opening should be very small) or a pastry bag fitted with a small, round tip. Pipe coating in a design atop truffles. Or, drizzle coating over truffles with a spoon. Let dry. Or, if desired, after chilling the shaped truffles for 30 minutes, roll them in finely chopped nuts instead of dipping them into melted chocolate. Makes about 30.
Make-Ahead Tip: Store truffles, tightly covered, in a cool, dry place for up to 2 weeks.
**************************************鈥?br>
Easy Chocolate Truffles
Prep: 45 min.
Ingredients
14 ounces semisweet or bittersweet chocolate squares
1 cup heavy or whipping cream
5 tablespoons unsalted butter, softened, cut up (no substitutions)
2/3 cup shredded coconut
2 tablespoons dark rum
1/2 cup unsweetened cocoa
1/2 cup chocolate wafer crumbs
1/2 cup finely chopped toasted walnuts or pecans
Directions
1. Line 2 cookie sheets with foil. Chop chocolate into small uniform pieces.
2. Bring cream just to boil in medium saucepan. Reduce heat to low; add chocolate and stir until completely smooth. Remove from heat and stir in butter and rum until butter melts. Pour into jelly-roll pan and refrigerate until firm, 30 minutes.
3. Spoon chocolate by rounded teaspoonfuls onto prepared cookie sheets. With palms of hands, quickly shape into balls (they will be roughly shaped).
4. Place coconut, cocoa, nuts and wafer crumbs in each of 4 shallow bowls. Roll one quarter of the balls in each coating. Store truffles in airtight container and refrigerate up to 2 weeks. Makes 6 dozen.
**************************************鈥?br>
Bourbon/Rum Balls
about 50
Ingredients
1 cup semisweet chocolate pieces
1/4 cup sugar
3 tablespoons light corn syrup
1/3 cup bourbon or dark rum
2-1/2 cups finely crushed vanilla wafers (about 55 wafers)
1/2 cup finely chopped walnuts
Sugar
Directions
1. Heat chocolate pieces in a heavy, medium saucepan over low heat until melted, stirring constantly. Remove from the heat. Stir in the 1/4 cup sugar and corn syrup. Stir in bourbon until well mixed.
2. Add vanilla wafers and walnuts to chocolate mixture; mix well. Let stand about 30 minutes. Shape into 1-inch balls. Roll in additional sugar. Store in a tightly covered container about 1 week to mellow flavor. Makes about 50.Anyone have a recipe for Rumballs? How about Chocolate truffle balls?
RUM BALLS - NO BAKE
1 (6 oz.) pkg. chocolate chips
1/2 c. sugar
1/3 c. rum or 1 tsp. rum flavoring
3 tbsp. light corn syrup
2 c. crushed vanilla wafers (44 count)
1 c. ground walnuts
Sugar/shots (optional) to roll balls in
In saucepan, carefully melt chips over low heat (or use double boiler). Remove from heat. Stir in sugar, rum, corn syrup. Fold in vanilla wafer crumbs and nuts.
Shape into 1 inch balls. Roll in additional sugar, shots or chopped nuts. Best if stored in an airtight container for several days.Anyone have a recipe for Rumballs? How about Chocolate truffle balls?
The classic chocolate truffle starts with chocolate and cream. One pint of cream to two bags @ 12 ounces each of semi-sweet or milk chocolate chips. Bring cream to a simmer a few bubbles lazily popping up on the surface of the cream. Remove from the burner and add chocolate chips. Stir! until smooth. Add flavoring such as vanill or almond extract may be peppermint. Allow this mass to cool until it is fairly solid. Putting it in the fridge speeds this process. Scoop balls with a mini scooper or use a spoon to get a portion out. Shape into a ball %26amp; roll in cocoa powder. ( In France they use unsweetened cocoa). Or allow to cool and melt some more chocolate chips carefully so it doesn't burn. The microwave or a double boiler is best for this and dip the truffle centers place on a wire rack over wax paper or a baking pan and allow to drip and then store in fridge after they've cooled. Those little paper candy cups are nice they keep them separate.
Ginger Chocolate Rum Balls
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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These candies are similar to bourbon balls, but with ginger cookies, pecans, cocoa and rum.
INGREDIENTS:
1 cup fine gingersnap crumbs
1 cup finely chopped pecans
1 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon plus 1 1/2 teaspoons light corn syrup
1/3 cup rum
powdered sugar for coating
PREPARATION:
In a large bowl, combine gingersnap crumbs, pecans, 1 cup powdered sugar, the cocoa, corn syrup, and rum; stir to blend ingredients. Using about 1 teaspoon of the mixture, form small balls. Roll each ball in powdered sugar to coat generously. Store in tightly covered containers. Best if aged for about a week before serving. Before serving, roll once again in powdered sugar.
----not my recipe!!!!! I don't take any credit!!
RUM BALLS 鈥?BIG BATCH
2 boxes (12 oz ea.) vanilla wafers, crushed
2 cups chopped pecans or walnuts
陆 cup unsweetened cocoa
2 cups confectioner鈥檚 sugar
2/3 cup light or dark rum
2 cups light or dark corn syrup
8 oz. container diced dried citrus fruits (optional)
shredded coconut or jimmies for coating
Stir vanilla wafer crumbs, nuts, confectioner鈥檚 sugar and unsweetened cocoa. Stir in light or dark rum, corn syrup and citrons (optional) until well blended. Shape into 1 inch balls.
Roll in either coconut or jimmies.
Makes approximately 9 dozen.
Chocolate Truffles
INGREDIENTS:
1/2 cup semisweet chocolate pieces
1 teaspoon instant coffee granules
2 tablespoons water
2 tablespoons light corn syrup
2 teaspoon vanilla extract
1 cup finely crushed chocolate cookie crumbs
1/2 cup sifted powdered sugar
1/2 cup finely chopped blanched almonds or macadamia nuts
chocolate jimmies, finely chopped almonds or macadamia, or more cookie crumbs for coating
PREPARATION:
In top of double boiler over hot water, combine chocolate chips, coffee granules, water, corn syrup, and vanilla. Stirring frequently, heat until chocolate is melted. Beat with electric hand-held mixer or whisk until smooth; remove from heat.
Stir in the cookie crumbs, powdered sugar, and nuts. Mix until well blended; let stand for about 10 minutes, until cool enough to handle. Shape mixture into small balls; roll in chocolate jimmies, finely chopped nuts, or cookie crumbs. Place truffles on waxed paper; cover loosely and chill overnight. Store in a tightly covered container.
Makes about 3 to 4 dozen chocolate truffles.
Delicious..... I love Chocolate Truffles;)
Prep Time:20 min
Start to Finish:4 days
Makes:2 dozen candies
1/2 cup semisweet chocolate chips
2 tablespoons honey
1 1/2 cups finely crushed chocolate or vanilla wafer cookies (about 27 cookies)
1/2 cup ground walnuts
3 tablespoons rum
Candy decorations or sugar
1. Mix chocolate chips and honey in 1 1/2-quart microwavable casserole or bowl. Microwave uncovered on High 1 to 2 minutes or until chips can be stirred smooth.
2. Stir in crushed cookies, walnuts and bourbon. Shape into 1-inch balls. Roll balls in candy decorations.
3. Store in tightly covered container at least 4 days to develop flavor but no longer than 4 weeks.
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Marvelous Chocolate Truffles
Prep Time:20 min
Start to Finish:1 hr 15 min
Makes:15 candies
6 ounces semisweet baking chocolate or white baking bars (white chocolate), chopped
2 tablespoons butter or margarine
1/4 cup whipping (heavy) cream
1 tablespoon shortening
1 cup (6 ounces) semisweet or milk chocolate chips or white baking chips
Finely chopped nuts or candy decorations, if desired
1. Cover cookie sheet with aluminum foil. Melt baking chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter until melted; stir in whipping cream. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
2. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
3. Heat shortening and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts or decorating candies.
4. Refrigerate truffles about 10 minutes or until coating is set. Drizzle some of the truffles with mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk. Refrigerate just until set. Serve at room temperature. Store in airtight container.
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Chocolate Rum Truffles
Prep: 1 hour
Ingredients
6 ounces semisweet chocolate, coarsely chopped
1/4 cup butter
3 tablespoons whipping cream
1 beaten egg yolk
3 teaspoons rum, brandy, or whipping cream
1 pound chocolate-flavored candy coating, chopped
Finely chopped pistachio nuts (optional)
Vanilla-flavored or pink candy coating, melted, for decorating (optional)
Directions
1. Combine chocolate, butter, and the 3 tablespoons whipping cream in a heavy 2-quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove saucepan from heat.
2. Gradually stir about half of the hot mixture into the beaten egg yolk. Return egg mixture to saucepan. Cook over medium heat, stirring constantly, about 2 minutes or until slightly thickened. Remove saucepan from heat.
3. Stir in rum, brandy, or whipping cream. Transfer chocolate mixture to a small mixing bowl. Chill about 1 hour or until mixture is room temperature and smooth, stirring occasionally.
4. Beat the cooled chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy. Chill about 15 minutes or until mixture holds its shape. Drop mixture from a rounded teaspoon onto a baking sheet lined with waxed paper. Chill about 30 minutes more or until firm. Shape into smooth balls with hands, working quickly so the truffles don't get too soft.
5. Bring water to boiling in the bottom of a double boiler or a saucepan. Remove from heat. Place chopped chocolate-flavored candy coating in top of double boiler or in a heatproof bowl and set over the boiling water, making sure the bottom of the top pan is not touching the water. Stir frequently until coating melts. Or, melt coating in the microwave oven: In a 2 1/2-quart microwave-safe bowl, microwave candy coating on 100% power (high) for 2 minutes. Stir. If necessary, microwave 30 seconds more or until almost melted. Coating may not look melted until stirred.
6. Drop truffles, one at a time, into melted candy coating; turn truffles with a large, long-tine fork to coat. Lift truffle out with the fork without piercing the centers; draw fork across rim of pan to remove excess coating. Invert truffles onto a waxed-paper-lined baking sheet. If desired, twist fork slightly as candy falls to make a swirl on top.
7. Let dipped truffles dry until candy coating hardens. If the candy coating becomes too thick while dipping, reheat it in the microwave. Or, for coating that's been melted in a double boiler, replace the cooled water with warm water. Stir coating constantly until it once again reaches dipping consistency.
8. To decorate truffles, if desired, place melted vanilla-flavored or pink candy coating in a small, self-sealing plastic bag with a corner snipped off (opening should be very small) or a pastry bag fitted with a small, round tip. Pipe coating in a design atop truffles. Or, drizzle coating over truffles with a spoon. Let dry. Or, if desired, after chilling the shaped truffles for 30 minutes, roll them in finely chopped nuts instead of dipping them into melted chocolate. Makes about 30.
Make-Ahead Tip: Store truffles, tightly covered, in a cool, dry place for up to 2 weeks.
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Easy Chocolate Truffles
Prep: 45 min.
Ingredients
14 ounces semisweet or bittersweet chocolate squares
1 cup heavy or whipping cream
5 tablespoons unsalted butter, softened, cut up (no substitutions)
2/3 cup shredded coconut
2 tablespoons dark rum
1/2 cup unsweetened cocoa
1/2 cup chocolate wafer crumbs
1/2 cup finely chopped toasted walnuts or pecans
Directions
1. Line 2 cookie sheets with foil. Chop chocolate into small uniform pieces.
2. Bring cream just to boil in medium saucepan. Reduce heat to low; add chocolate and stir until completely smooth. Remove from heat and stir in butter and rum until butter melts. Pour into jelly-roll pan and refrigerate until firm, 30 minutes.
3. Spoon chocolate by rounded teaspoonfuls onto prepared cookie sheets. With palms of hands, quickly shape into balls (they will be roughly shaped).
4. Place coconut, cocoa, nuts and wafer crumbs in each of 4 shallow bowls. Roll one quarter of the balls in each coating. Store truffles in airtight container and refrigerate up to 2 weeks. Makes 6 dozen.
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Bourbon/Rum Balls
about 50
Ingredients
1 cup semisweet chocolate pieces
1/4 cup sugar
3 tablespoons light corn syrup
1/3 cup bourbon or dark rum
2-1/2 cups finely crushed vanilla wafers (about 55 wafers)
1/2 cup finely chopped walnuts
Sugar
Directions
1. Heat chocolate pieces in a heavy, medium saucepan over low heat until melted, stirring constantly. Remove from the heat. Stir in the 1/4 cup sugar and corn syrup. Stir in bourbon until well mixed.
2. Add vanilla wafers and walnuts to chocolate mixture; mix well. Let stand about 30 minutes. Shape into 1-inch balls. Roll in additional sugar. Store in a tightly covered container about 1 week to mellow flavor. Makes about 50.Anyone have a recipe for Rumballs? How about Chocolate truffle balls?
RUM BALLS - NO BAKE
1 (6 oz.) pkg. chocolate chips
1/2 c. sugar
1/3 c. rum or 1 tsp. rum flavoring
3 tbsp. light corn syrup
2 c. crushed vanilla wafers (44 count)
1 c. ground walnuts
Sugar/shots (optional) to roll balls in
In saucepan, carefully melt chips over low heat (or use double boiler). Remove from heat. Stir in sugar, rum, corn syrup. Fold in vanilla wafer crumbs and nuts.
Shape into 1 inch balls. Roll in additional sugar, shots or chopped nuts. Best if stored in an airtight container for several days.Anyone have a recipe for Rumballs? How about Chocolate truffle balls?
The classic chocolate truffle starts with chocolate and cream. One pint of cream to two bags @ 12 ounces each of semi-sweet or milk chocolate chips. Bring cream to a simmer a few bubbles lazily popping up on the surface of the cream. Remove from the burner and add chocolate chips. Stir! until smooth. Add flavoring such as vanill or almond extract may be peppermint. Allow this mass to cool until it is fairly solid. Putting it in the fridge speeds this process. Scoop balls with a mini scooper or use a spoon to get a portion out. Shape into a ball %26amp; roll in cocoa powder. ( In France they use unsweetened cocoa). Or allow to cool and melt some more chocolate chips carefully so it doesn't burn. The microwave or a double boiler is best for this and dip the truffle centers place on a wire rack over wax paper or a baking pan and allow to drip and then store in fridge after they've cooled. Those little paper candy cups are nice they keep them separate.
Ginger Chocolate Rum Balls
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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These candies are similar to bourbon balls, but with ginger cookies, pecans, cocoa and rum.
INGREDIENTS:
1 cup fine gingersnap crumbs
1 cup finely chopped pecans
1 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon plus 1 1/2 teaspoons light corn syrup
1/3 cup rum
powdered sugar for coating
PREPARATION:
In a large bowl, combine gingersnap crumbs, pecans, 1 cup powdered sugar, the cocoa, corn syrup, and rum; stir to blend ingredients. Using about 1 teaspoon of the mixture, form small balls. Roll each ball in powdered sugar to coat generously. Store in tightly covered containers. Best if aged for about a week before serving. Before serving, roll once again in powdered sugar.
----not my recipe!!!!! I don't take any credit!!
RUM BALLS 鈥?BIG BATCH
2 boxes (12 oz ea.) vanilla wafers, crushed
2 cups chopped pecans or walnuts
陆 cup unsweetened cocoa
2 cups confectioner鈥檚 sugar
2/3 cup light or dark rum
2 cups light or dark corn syrup
8 oz. container diced dried citrus fruits (optional)
shredded coconut or jimmies for coating
Stir vanilla wafer crumbs, nuts, confectioner鈥檚 sugar and unsweetened cocoa. Stir in light or dark rum, corn syrup and citrons (optional) until well blended. Shape into 1 inch balls.
Roll in either coconut or jimmies.
Makes approximately 9 dozen.
Chocolate Truffles
INGREDIENTS:
1/2 cup semisweet chocolate pieces
1 teaspoon instant coffee granules
2 tablespoons water
2 tablespoons light corn syrup
2 teaspoon vanilla extract
1 cup finely crushed chocolate cookie crumbs
1/2 cup sifted powdered sugar
1/2 cup finely chopped blanched almonds or macadamia nuts
chocolate jimmies, finely chopped almonds or macadamia, or more cookie crumbs for coating
PREPARATION:
In top of double boiler over hot water, combine chocolate chips, coffee granules, water, corn syrup, and vanilla. Stirring frequently, heat until chocolate is melted. Beat with electric hand-held mixer or whisk until smooth; remove from heat.
Stir in the cookie crumbs, powdered sugar, and nuts. Mix until well blended; let stand for about 10 minutes, until cool enough to handle. Shape mixture into small balls; roll in chocolate jimmies, finely chopped nuts, or cookie crumbs. Place truffles on waxed paper; cover loosely and chill overnight. Store in a tightly covered container.
Makes about 3 to 4 dozen chocolate truffles.
Delicious..... I love Chocolate Truffles;)
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