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.