I am looking for the best chocolate truffle recipe.?

Actual recipes that you've have tried and have had great success with.I am looking for the best chocolate truffle recipe.?
Easy Decadent Truffles


1 (8 ounce) package cream cheese, softened


2 cups powdered sugar, sifted


2 cups semisweet chocolate chips, melted


1 1/2 teaspoons vanilla





In a large bowl, beat cream cheese until smooth. Gradually beat in powdered sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls. (or use a mellon baller).


Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc., or dip in melted chocolate.





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.





The above recipe is the original one I use at holiday time. Here are my revisions to make them even more decadent!





After I roll the truffles I put them on a cookie sheet on wax paper and put them in the freezer. While they are in the freezer I melt milk chocolate. I take out about a dozen truffles at a time and I dip them. I put them on wax paper laid on my counter to set and continued to dip the remainder. I dip them again after they set the first time to get that nice thick coat of chocolate like Harry and Davids. I drizzle some with white chocolate and some with dark chocolate. I have also spinkled the chocolate with crushed peppermints or chocolate sprinkles for extra festiveness.I am looking for the best chocolate truffle recipe.?
6 Tbsp. butter or margarine





1/2 cup whipping cream





1/4 cup KARO庐 Light Corn Syrup





6 squares BAKER'S Semi-Sweet Baking Chocolate





2 squares BAKER'S Unsweetened Baking Chocolate





suggested coatings: powdered sugar, finely chopped PLANTERS Walnuts, BAKER'S ANGEL FLAKE Coconut, unsweetened cocoa





48 REYNOLDS 2-1/2-inch Pastel Baking Cups








PLACE butter, cream and corn syrup in medium saucepan. Bring to boil on medium heat. Remove from heat. Add semi-sweet and unsweetened chocolates; stir until completely melted. Pour into bowl; cover.





REFRIGERATE 3 hours or until firm.





PLACE baking cups on baking sheet or tray. Shape teaspoonfuls of the chocolate mixture into 1-inch balls; roll in 1 cup of the desired coatings until evenly coated. Place 1 in each baking cup. Store in tightly covered container in refrigerator.





These are really good! Decorate them how you want. I suggest drizzles of raspberry sauce or white chocolate
http://www.foodnetwork.com/food/recipes/鈥?/a>





Chocolate Truffles Recipe courtesy Alton Brown, 2004





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.
there was this one kind that was SO GOOOOOOD! but i had it two yeras ago so i don't remember what it was called. i had it at my aunts house in california but i liv in michigan. i am going 2 try 2 make my own. it woulld be a creamy raspberry filling and dark chocolate on the outside. i may try a peach filling but that doesn't sound the greatest.
For the ganache


Generous 2 cups (18 ounces; 500 grams) heavy cream


21 ounces (600 grams) bittersweet chocolate, finely chopped


Generous 1/4 cup (2 ounces; 60 grams) Grand Marnier or Stoli Razberi vodka (optional)





To enrobe the truffles


18 ounces (500 grams) bittersweet chocolate, tempered


18 ounces (500 grams) white chocolate, tempered





To garnish the truffles


2 cups (8 ounces; 230 grams) Dutch-processed unsweetened cocoa powder, sifted


2 1/2 cups (9 ounces; 250 grams) shredded sweetened coconut, toasted (see note, below)


About 2 cups (8 ounces; 230 grams) toasted nuts, finely chopped (see note, below)





Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure that you have chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once; the shock of the temperature extremes would cause the fat in the chocolate to separate. As the chocolate melts, you will see some elasticity if there is no fat separation. This means the chocolate still has an emulsion; the fat molecules are still holding together. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.





If the ganache separates, it is very easy to fix. Simply add a small amount of cold cream and whisk well. This will bring the ganache back together. The ganache should be thick, shiny, and smooth. Add the desired flavoring and mix until fully incorporated. Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. I usually make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set.





When the ganache has cooled to the consistency of toothpaste, scrape it into a pastry bag fitted with a 1/2-inch plain tip. Do not stir the ganache when you do this. Incorporating air by stirring will cause the ganache to harden. Pipe 1-inch-diameter mounds spaced 1 inch apart on a parchment paper-covered baking sheet. To pipe the mounds, hold the pastry bag at a slight angle and allow the tip to touch the parchment as you begin to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound. You can also use a spoon and drop small mounds of ganache onto the baking sheet. Let the truffles harden at room temperature for a couple of hours (or in the refrigerator for 15 minutes), until they are hard enough to roll with your hands.





When I roll the truffles, I usually wear surgical gloves. The gloves are not mandatory but if you do not use them, be sure your hands are very clean. To roll the mound into a ball, place a truffle between both palms, squeeze slightly, and roll between your hands. The truffles will look nicer if they are as round as possible. When all the truffles are rolled into balls, they are ready to be coated. If they have become too soft, place them in the refrigerator for 1 to 2 hours until they are firm enough to dip.





You can use either a dipping fork or your hands to dip the truffles in chocolate. To use the fork, drop the truffle into the bowl of tempered chocolate and then retrieve it with the dipping fork. Hold the fork over the bowl for several seconds to allow the excess chocolate to drip back into the bowl. Gently scrape the bottom of the fork against the side of the bowl to remove any excess chocolate and roll the dipped truffle in the desired garnish. Place on a parchment paper-covered baking sheet. If you use your hands, dab some chocolate in the palm of one hand. Roll the truffle in that palm to completely coat it with chocolate. Place the enrobed truffle on the baking sheet. Repeat for the remaining truffles. This method is very quick but it can also be extremely messy.





When all of the truffles have been coated once, repeat the enrobing procedure. This is necessary only when you enrobe the truffles by hand rather than with a fork. The truffles are usually more evenly coated when dipped with a fork. As soon as each truffle gets a second coating, immediately roll it in the desired garnish. You need to do this before the chocolate sets or the topping will not adhere. At this stage, it is good to have a friend help because it is hard to dip and roll at the same time. Place the truffles on a clean parchment paper-covered baking sheet and allow them to set, about 5 minutes.





The truffles will keep for up to 2 weeks at room temperature, when stored in an airtight container.





Notes:


If you decide to roll the truffles by hand, it is important to make sure your hands are cold. A good trick is to dip your hands in ice water for a few seconds and then dry them. Do this immediately before rolling the truffles. If your hands are too warm and the truffles begin to melt while you are rolling them, redip your hands in the ice water, dry them, and proceed.





To toast coconut: Preheat the oven to 400掳F (204掳C). Spread the coconut on a baking sheet and place in the oven for about 3 minutes. Remove from the oven and stir to keep the sugar in the coconut from burning. Return to the oven and toast until golden brown, about 3 more minutes. Remove the baking sheet from the oven and cool on a wire rack.





To toast nuts: Preheat oven to 300掳F (148掳C). Spread the nuts evenly on a baking sheet and place in the oven. Toast for about 30 minutes, until they are golden brown. You will be able to smell the nuts when they are ready. A good test is to break a nut in half and check to see if it is light brown on the inside. Toasting nuts brings out their natural flavor. Remove them from the oven and allow to cool completely on the baking sheet on a wire rack.