What is a good recipe for chocolate truffles?

I want to make nice looking chocolate truffles to give as gifts.





How do I get started?What is a good recipe for chocolate truffles?
Chocolate Truffles





9 ounces (9 squares) semi-sweet chocolate


2/3 cup whipping cream


1/2 cup powdered sugar


6 tbsps unsalted butter, softened





Melt chocolate with whipping cream in top of double boiler. Add sugar and whisk until smooth. Cool to room temperature or until thickened, but not hard or lumpy.. Whisk in butter. Pour into an 8 inch square pan and chill until firm. Shape about 1/4 of the truffle mixture at a time, keeping remainder in refrigerator. Scoop into ball with melon baller or spoon. Place in freezer for 5 minutes or until firm. Working quickly as possible, roll between palms to make neat 1 inch balls. Roll in cocoa powder. Continue with remaining truffle mixture. Keep refrigerated.


Makes 42 truffles.What is a good recipe for chocolate truffles?
A easy way and still be nice.





Make a ganash:


Heavy cream and semi sweet chocolate(in small pieces)


Boil the heavy cream(rapidly), once boiled pour the heavy cream onto the chocolate and mix to melt. You can mix some liquor if you want to only to taste. Leave some ganash for later.





1 part heavy cream, 2 parts chocolate or 1 and 1 part, which ever you prefer





Pour the ganash on to a half sheet pan, layered with parchment paper. Spread all over the sheet pan. Put into the fridge for about 45 mins or until hard.





When done take it out with a small ice cream scoop, scoop some out in your hand roll up into a ball. Dip it into ganash and leave to rest, repeat previous step 3 times. You can also roll the truffles in your choice of ground nuts, or shredded coconut.





There you go simple enough.
1/2 cup heavy cream


2 Tablespoons unsalted butter


1 teaspoon light corn syrup


8 oz. chopped, semi-sweet chocolate + 6 oz. for dipping


about 1/2 cup Dutch-process cocoa powder, sifted





1. Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.





2. Add 8 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes.





3. After 5 minutes, whisk slowly to combine.





4. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.





5. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.





6. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.





7. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.





8. Place cocoa in small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the cocoa. With your clean hand, cover the truffle with cocoa.





9. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.





To store:


May be stored up to one week in an airtight container.
MILK CHOCOLATE TRUFFLES





9 oz. chocolate chips


2 tbsp. unsalted butter


1/3 c. heavy cream


1 c. unsweetened cocoa





In a double boiler, melt chips and butter. Add cream and stir until smooth and satin like. Cover and refrigerate until set, about 6 hours.


Place cocoa in a bowl and set aside.





To make truffles, scoop a teaspoon of chocolate mixture. Form ball with your hands and then roll in cocoa. Store in airtight container and refrigerate until ready to serve.





Makes 20.
check in the betty crocker cookbook online
hey





u can chk out the follown recipe 4 makin yummy chocolate truffles





Ingredients








1/4 cup heavy cream


8 oz. bittersweet chocolate, cut in small pieces


6 tbsp. unsalted butter, softened


6 pecan sandies or 1/4 cup fine cocoa





Directions








In a heavy, small saucepan, bring the cream to a boil. Remove from the heat and stir in the chocolate and butter. If necessary return to heat for 30 seconds while stirring until chocolate is completely melted and well blended.





Pour chocolate mixture in a shallow glass or plastic container and refrigerate until firm, about 2 hours.





Process pecan sandies in food processor or blender to make very fine crumbs, and scatter them on a pie plate. Line a glass, airtight container with waxed paper. Dip a melon baller in warm water and scrape it across the surface of the cold truffle mixture to form a 1/2-inch ball. Drop the ball into the crumbs and repeat with the rest of the mixture.





Roll the chocolate balls around the crumbs until well coated.





Transfer the truffles to the prepared container and separate layers with additional wax paper. Cover tightly and keep refrigerated. Makes around 35 small truffles.





enjoy these truffles n gift to ur loved ones...