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!
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*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
: )
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