Do you have a good recipe for chocolate truffles?

Pink Coconut, Triple Chocolate, and Square Truffles


Prep: 45 minutes


Chill: 1-1/2 hours


Freeze: 10 minutes





Ingredients


10 oz. semisweet chocolate, chopped


1/2 cup whipping cream


1/4 cup butter, cut up


2 cups shredded coconut


Pink gel food coloring or red food coloring (optional)


6 oz. chocolate-flavored candy coating, cut up


1/4 cup white chocolate baking pieces


1 tsp. shortening





Directions


1. In a medium microwave-safe bowl combine semisweet chocolate, whipping cream, and butter. Microcook, uncovered, on 100 percent power (high) for 1 minute. Remove from microwave and stir until smooth. If necessary, return chocolate mixture to microwave and cook on high for 30 seconds more; stir until smooth. Use to make Coconut Truffles, Triple Chocolate Truffles, or Square Truffles. Let truffles stand at room temperature for 15 minutes before serving.








PINK COCONUT TRUFFLES: After melting chocolate mixture, stir 2/3 cup coconut into the chocolate mixture. Cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. Meanwhile, tint remaining coconut, if desired, by combining coconut and 1 to 2 drops of gel pink food coloring or red food coloring; toss until coconut is tinted. Roll the chocolates between the palms of your hands into round balls, wetting hands if necessary. Roll the chocolate balls in remaining coconut; cover and refrigerate. Makes 35 truffles.





TRIPLE CHOCOLATE TRUFFLES: After melting chocolate mixture in Step 1, above, cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. In a small microwave-safe bowl microcook the chocolate-flavored candy coating on high for 1 minute. Stir until smooth. If necessary, return to microwave and cook on high for 30 seconds more; stir until smooth. Using a fork, quickly dip the chocolate balls, one at a time, into coating. Draw the fork across the rim of the bowl to remove excess coating. Return to baking sheet. Let stand about 30 minutes or until coating is set.


In another small bowl combine the white chocolate baking pieces and the shortening. Microcook on high for 30 seconds; stir until melted. If necessary, return to microwave and cook on high for 15 seconds more; stir until smooth. Drizzle over tops of chocolate-covered truffles. Let stand until set. Refrigerate truffles, tightly covered, up to 2 weeks. Makes 35 truffles.





SQUARE TRUFFLES: Line an 8-inch-square baking pan with nonstick foil or lightly greased foil, extending foil over edges of pan; set aside. Melt chocolate, whipping cream, and butter as in Step 1. Pour 3/4 cup chocolate mixture in prepared pan. Spread evenly. Sprinkle coconut evenly over chocolate layer. Pour remaining chocolate mixture over coconut; spread evenly. Freeze 1 to 48 hours. Use edges of foil to lift chocolate from pan. Cut chocolate into 36 squares. Place about 1/3 cup cocoa powder in a small bowl. Dredge truffles in cocoa powder. Refrigerate until 15 minutes before serving. Makes 35 truffles.


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Hazelnut Truffles


120 candies


Prep: 1 hour


Chill: 3 hours





Ingredients


1 14-ounce can sweetened condensed milk


1 13-ounce jar (about 1-1/4 cups) chocolate-hazelnut spread


4 ounces unsweetened chocolate, chopped


1 tablespoon Irish cream liqueur or vanilla


2/3 cup halved hazelnuts (filberts), toasted*


Finely or coarsely chopped toasted hazelnuts (filberts)


Unsweetened cocoa powder





Directions


1. In a heavy medium saucepan combine sweetened condensed milk, chocolate-hazelnut spread, and unsweetened chocolate. Cook over low heat until chocolate melts, stirring constantly. Remove saucepan from heat. Cool slightly. Stir in liqueur or vanilla until smooth. Transfer to a mixing bowl; cover and chill about 3 hours or until firm.





2. Line a baking sheet with waxed paper. For each truffle, form about 1 teaspoon of the chocolate mixture around 1 toasted hazelnut half to make a 3/4-inch ball. Roll in chopped toasted nuts or cocoa powder.





3. Store in a tightly covered container in the refrigerator for several weeks or freezer up to 3 months. Makes 120 candies.





*To Toast Hazelnuts: Place nuts in a skillet. Cook over medium-low heat, stirring or shaking skillet often for 7 to 10 minutes or until skins begin to flake and nuts are light golden brown. Watch carefully to avoid overbrowning. Remove nuts from skillet and place on a clean kitchen towel. When hazelnuts are cool enough to handle, rub the nuts together in the towel, removing as much of the brown skin as possible.


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Santa's Snack Truffles


Start to Finish: 30 minutes





Ingredients


1/2 cup flaked coconut


3 tablespoons powdered sugar


3/4 cup coarsley chopped walnuts


8 ounces pitted dates


1/2 cup raisins


1/2 cup dried cranberries


1/3 cup flaked coconut


1 tablespoon unsweetened cocoa powder


1/4 teaspoon ground cinnamon


1/4 cup creamy peanut butter





Directions


1. For coating, place the 1/2 cup coconut and powdered sugar into food processor bowl. Cover and process until cocnut is finely chopped. Transfer mixture to shallow dish; set aside. (Be sure to have an adult operate the food processor, remove the blade, and transfer the contents to a shallow dish.)





2. For truffles, place walnuts, dates, raisins, cranberries, the 1/3 cup coconut, cocoa powder, and cinnamon in a food processor bowl. Cover and process or blend until finely chopped, stopping to scrape down sides as necessary.





3. Add peanut butter. Cover and process until mixture is moist enough to form a ball. (Be sure to have adult opearate food processor.)





4. Using hands, shape the mixture into 1-inch balls. Dredge or roll balls in coconut mixture, gently patting the mixture onto sides of balls. Transfer to storage container. Cover; store at room tmperature up to 7 days.Do you have a good recipe for chocolate truffles?
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.








OR A VERY SIMPLE ONE





1 (16-ounce) container chocolate frosting


3/4 cup powdered sugar, sifted


1 teaspoon pure vanilla extract


1/2 cup unsweetened cocoa powder





Line 2 cookie sheets with parchment paper. With a hand mixer, beat frosting, powdered sugar, and vanilla in large bowl until smooth. Using a tablespoon measuring spoon or a 1-ounce cookie scoop, form into balls and place on cookie sheet. Dust truffles with cocoa powder. Cover and refrigerate truffles until ready to serve.Do you have a good recipe for chocolate truffles?
1. 8 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate


2. 1/2 cup peanut butter


3. 1 (8 ounce) tub COOL WHIP or COOL WHIP Extra Creamy Whipped Topping, thawed


4. Suggested coatings, such as powdered sugar, unsweetened cocoa, finely chopped PLANTERS COCKTAIL Peanuts, multi-colored sprinkles, BAKER'S ANGEL FLAKE Coconut, finely crushed NABISCO Cookies or grated BAKER'S Semi-Sweet Baking Chocolate





2. Cooking Directions





1. Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring every 30 sec. Stir until chocolate is completely melted.


2. Add peanut butter; stir until well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 2 hours.


3. Scoop truffle mixture with melon baller or teaspoon, then roll into 1-inch balls. Roll in suggested coatings. Store in tightly covered container in refrigerator.





Yield: 18 servings
I think I saw what you're looking for in this free recipe ebook.
Chocolate Truffles


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.





***Tried and approved!! ENJOY!!!
INGREDIENTS


1/2 C unsalted butter, softened


2 1/3 C confectioner's sugar


1/2 C cocoa


1/4 cup heavy or whipping cream


1 1/2 teaspoon vanilla





Centers:


pecan, walnuts, whole almonds or after-dinner mints





Coatings:


coconut, crushed nuts,confectioners sugar




















Makes about 3 dozen truffles





Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.
Chocolate Truffles





1/2 C unsalted butter, softened


2 1/3 C confectioner's sugar


1/2 C cocoa


1/4 cup heavy or whipping cream


1 1/2 teaspoon vanilla





Centers:


pecan, walnuts, whole almonds or after-dinner mints





Makes about 3 dozen truffles





Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.


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Chocolate Covered Truffles





1/4 C butter


1 1/2 lbs. real semisweet chocolate


3/4 C non-dairy coffee creamer, any flavor


1/2 teaspoon vanilla extract





1 1/2 pounds real milk chocolate for dipping





1 cup finely chopped chocolate, milk or semisweet for decoration








Makes about 3 dozen truffles





Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125掳 F on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into small balls. Melt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate.


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Mocha Truffles


8 oz. cream cheese, softened


3 T instant coffee granules


2 tsp. water


1 lb. good dark chocolate


cocoa confectionery coating


white confectionery coating, optional





Makes about 5 1/2 dozen





In a microwave-safe bowl or double boiler, melt chocolate. Add cream cheese, coffee and water; mix well. chill until firm enough to shape. Shape into 1'; balls and place on a waxed paper-lined cookie sheet. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white coating and drizzle over truffles


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Peanut Butter and Chocolate Truffles





1 C peanut butter chips


3/4 C butter


1/2 cup cocoa


1 can (14 oz) sweetened condensed milk


1 tablespoon vanilla





Coatings: crushed graham cracker crumbs, confectioners sugar or crushed nuts





Makes about 3 dozen truffles





In a heavy saucepan, over low heat, melt chips with butter. Stir in cocoa until smooth. Add condensed milk and vanilla. Cook and stir until thickened and well blended, about 4 minutes. Remove from heat. Chill until firm enough to handle. Shape into 1 inch balls. Roll in desired coating. Chill until firm. Store, covered in refrigerator.