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.