Does anyone have a really quick easy and cheap recipe for chocolate truffles?

i have 1 hour to make them in


plz help!!Does anyone have a really quick easy and cheap recipe for chocolate truffles?
melt some good butter in a saucepan carefully. When melted add rum/ brandy, cocoa powder and icing sugar until it becomes a very thick dough like substance. The amounts you need will depend on how many you want. Roll them into balls, roll in choc bits, pop in a case, cool and bob's your uncle





yummy tooDoes anyone have a really quick easy and cheap recipe for chocolate truffles?
Chocolate truffles





Makes 20 truffles











Preparation time overnight





Cooking time 10 to 30 mins




















This decadent rich truffles are perfect to finish of a dinner party with.


Ingredients


200g/7oz good quality dark chocolate which contains at least 70% cocoa


200g/7oz double or whipping cream


small amount unsalted butter(optional, butter gives the truffles a longer shelf life)


cocoa powder, for dusting





It would be good to have a cooking thermometer to check the temperature of your truffle mixture during preparation.











Method


1. Finely chop your chocolate to achieve an even melting.


2. Cut your unsalted butter into small hazelnut-sized pieces and again bring it up to room temperature at 20C/68F. But do not allow the butter to melt.


3. Warm your mixing bowl to about 37C/99F or a little higher, it should feel hand hot.


4. Heat your whipping or double cream gently until just boiling. Immediately drizzle a quarter of the cream into the centre of your chocolate. Mix the cream into the chocolate to make the ganache, add more cream a little at a time, gradually working outwards as the mixture develops just like mayonnaise.


5. Blend in your softened butter when your mixture is just about 37C/99F. You should aim to achieve the consistency of mayonnaise to ensure a perfect result.


6. Cool your mixture at 15C/59F, overnight in a cool airy room is best.


7. Form your desired truffle shape.


8. Dip into liquid tempered chocolate if you want to keep the truffles for more than two days and finally roll in cocoa powder. Or simply roll in cocoa powder and eat!
ohh i will look i had great one
this is easy if you have a box brownie recipe in your pantry prepare brownies as stated on box and add flavorings such as rum, brandy or even Kahlua. Let them bake until just set do not let them become cakey. let cool for 10min then with a melon baller or teaspoon scoop out little balls then roll in powdered sugar, nuts, or cocoa powder.
http://www.famousfrenchdesserts.com/choc鈥?/a>





gop onto this website it tells you what you need and how to make them...
yes take a car journey to the nearest town centre


locate thorntons ( or another choc shop )


buy truffles


drive home


remove from packaging and discard


serve


enjoy....
thanks now Im craving chocolate truffles :)
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.





http://www.foodnetwork.com/food/recipes/鈥?/a>





chocolate truffles





Ingredients





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)





Preparation





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.





http://www.epicurious.com/recipes/food/v鈥?/a>
Did anyone actually read your question? QUICK.........you have less than one hour. EASY...............well what can I say - easy to choose the one for 10 points here isn't it? CHEAP..... OH MY....if some of the recipes here are thought to be cheap.


AND oh yes you would have to go out and buy all the American measuring equipment as well as having a translator at hand to find the equivalent ingredients.


Well your hour was over before I answered so I hope you found an alternative or got to the shops in time.





You have probably realised by now that you need a lot longer than an hour for the complete product because the mix has to rest in the fridge for several hours.





Below is an idiots guide to everything you need to know and very few ingredients





http://www.videojug.com/film/how-to-make鈥?/a>





Hope you get to make them and enjoy.
get some fudge. turn it into little balls, smaller than a golf ball. a little bigger than an acorn. melt some dipping chocolate or just some chocolate, one bar while, one bar dark, in two different pots/ pan in the microwave or on the stove. pour them melted choc. in 2 bowls. get a toothpick or a skewer and dip however many you want in either one. when you're done, take the bowl or white choc and like shake it over the regular chocolate ones, to make a nice appearance. do the same vise versa. let chill for maybe 15-30 minutes and you're done.!!!
Sorry, I missed your one-hour deadline, but...





Chocolate Truffles


12 ounces semisweet chocolate chips


2 tablespoons milk


3 egg yolks


3/4 cup butter, cut into pieces


1 tablespoon brandy (optional)


chocolate shot, nonpareil decors or cocoa





In top of a double boiler melt chocolate chips with milk. Beat with electric beater until smooth. Continue beating the chocolate as the egg yolks are added, one at a time. Remove pan from hot water and beat in butter, a few pieces at a time, until completely blended. Continue beating 2 or 3 more minutes. Add brandy, if desired. Let chocolate sit for 4 to 5 hours to cool.


Chocolate may be cooled more quickly by placing in refrigerator. When workable, roll into balls about the size of large marbles. Roll in chocolate shot, colored candy dots, or cocoa to coat. Refrigerate. Serve in tiny paper cups.





Yields 50 truffles.





Maybe you can use this recipe next time...