Chocolate Truffle Recipe For My Boyfriend?

I need a simple recipe to make chocolate truffles for my boyfriend to cheer him up. Please share your recipes and state the ingredients clearly because I'm not pretty sure in finding ingredients at the market as i'm only 15 :P


Thank you!Chocolate Truffle Recipe For My Boyfriend?
these are brilliant!!





Makes about 40 truffles








Ingredients





* 250ml double cream


* 150g caster sugar


* 180g cacao(chocolate), finely grated


* Cocoa powder, for dusting





Method: How to make truffles





1. Heat the cream and sugar in a small pan until almost boiling.





2. Stir in the cacao, then remove the pan from the heat.





3. Transfer the truffle mixture to a plastic container. Cover and place in the refrigerator until cold and firm.





4. To shape the truffles, scoop a teaspoon of the mixture and roll quickly between your palms. Dust the truffles in cocoa powder and store in the fridge until ready to serve.





enjoy!!Chocolate Truffle Recipe For My Boyfriend?
This is my absolute favorite dessert recipe. Rather than making individual truffles, it's a loaf that can be sliced and served with raspberry sauce. Yum!





Chocolate Truffle Loaf w/ Raspberry Sauce





Ingredients





2 (8-ounce) packages semisweet chocolate squares, coarsely chopped


1/2 cup butter


1/2 cup light corn syrup


2 cups heavy whipping cream, divided


3 large egg yolks


1/4 cup powdered sugar


1 teaspoon vanilla extract


1 (12-ounce) package frozen raspberries, partially thawed


1/3 cup light corn syrup


Preparation


Line a 9- x 5-inch loaf pan with plastic wrap. Set aside.





Melt chocolate, butter, and 1/2 cup corn syrup in a heavy saucepan over medium-low heat, stirring until smooth. Whisk together 1/2 cup whipping cream and egg yolks in a small bowl. Gradually stir into chocolate mixture, whisking constantly. Cook over medium-low heat 11 minutes or until mixture reaches 160掳. Remove from heat, and let cool 45 minutes or until mixture reaches room temperature.





Beat remaining 1 1/2 cups whipping cream, powdered sugar, and vanilla extract at high speed with an electric mixer until soft peaks form. Gently fold into chocolate mixture until no white streaks remain. Pour chocolate mixture into prepared pan. Cover and freeze 3 hours or until firm.





Process raspberries and 1/3 cup corn syrup in a blender until smooth, stopping to scrape down sides. Pour raspberry mixture through a wire-mesh strainer into a 2-cup glass measuring cup, discarding seeds. Cover and chill until ready to serve.





Gently invert loaf pan onto a serving platter; remove pan and plastic wrap. Slice chocolate loaf into 12 servings, and serve with raspberry sauce.


Yield





Makes 12 servings
Easy Chocolate Truffles





One basic recipe with a variety of liqueurs and coatings to choose from.








INGREDIENTS:





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.


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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


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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 ones easy, my little sister told me, and it's great!





you need double cream, good dark cholate (i recomend green and black), butter, and icing suger (but if you like you can leave it out). you don't need to add a flavor, but you, i find about half a teaspoon of chilli power is amazing, but you can add pepper mimt, or amond or anything you fancy.





sure ruffly = amounts of butter and cholate. mix in cream, but not so it run, go for slugish. put it in the frige of a time so it hardens you.





then scoop out little ball, with you fingers, and dip them in chocolate. and you have truffles!





you can also use white cholate you have a nice mix for him, but don't use chilli with white chocalate, vinilla and strawberry works better.





have fun!
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).





Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.





Makes 30 small truffles.





To Toast Nuts: Preheat oven to 350 degrees F (177 degrees C) and bake nuts (pecans, walnuts or almonds) about 8 - 10 minutes or until brown and fragrant. For hazelnuts toast about 15 minutes or until the skins start to blister. Remove from oven and roll in a clean dish towel. Let the nuts 'steam' for about 5 minutes and then remove the skins. Once the nuts have cooled, chop coarsely.





For Chocolate Cups: It is easier to make the chocolate cups if you first cut each egg carton into the 12 individual egg cups (as in picture). Altogether you will need 24 individual cups. Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Dip the bottoms of the egg carton cups into the melted chocolate. Turn the cups upside down so the chocolate coating is facing up (like in the picture). Place the remainder of the melted chocolate into a parchment paper cone with a small opening. Pipe loops around each cup, piping down from the chocolate base and back up. Refrigerate the egg carton cups until the chocolate has completely set. Once the chocolate has set, gently remove the chocolate cups from the egg carton cups. Be careful as the chocolate cups can easily break. Place a truffle into each chocolate cup and refrigerate until ready to serve.





Makes about 2 dozen chocolate cups.