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