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.

I need a easy and quick recipe for truffles?

Well I watch a show on sky one called taste it had a recipe for easy truffle but I thought Why write it down go on the website, but I can't find it and I need a easy one for Friday as I need to make them for Saturday with the least amount of mess and the least amount of ingredients so can you tell me your own recipes and one you have found PLEASE thanks and the must be quite cheap on a small budget only 14 and I have most of the main ingredient.I need a easy and quick recipe for truffles?
Truffles take real chocolate (preferably dark or bittersweet) and heavy cream...the only other thing you need is cocoa powder, powdered sugar, or crushed nuts or candy to roll them in, and whatever you want to use to flavor them with (orange oil, liqueur, etc).





To make them less messy and easier to make, you need a cookie scoop. Once the ganache is chilled, just scoop it into balls with the cookie scoop and roll in the coating of choice. Remember that any liquid flavoring agents that are water based (like liqueurs) should be added to the cream, not the chocolate, or it will cause the chocolate to seize.





Basic Truffles:


12 ounces dark chocolate, chopped fine


8 ounces heavy cream, heated to scalding


Flavor of choice either added to cream or stirred in after cream and chocolate are combined





Pour hot cream over chopped chocolate and let sit 5 minutes. Stir until chocolate is completely melted and smooth. Chill until firm. Scoop with a cookie scoop or spoon into small spheres. Do not worry about them being perfectly round; they are meant to resemble real truffles, which are not round. Drop shaped truffles into coating and roll to cover completely.





You can also melt and temper additional chocolate for dipping, but it's not necessary. My favorite truffles that I made are peppermint and raspberry (two separate flavors!). For peppermint, I add peppermint oil and then roll them in crushed candy canes. For raspberry, I buy freeze dried raspberries. I add raspberry puree to the chocolate and cream mixture, then crush the freeze dried berries to roll them in. Remember too that flavoring oils are much stronger than extracts, so add sparingly; you can add more, but it's a lot harder to take it away!I need a easy and quick recipe for truffles?
1 cup of heavy cream


14 oz. Dark Chocolate (use very high quality, to be better, 70% cocoa, chocolate - or very high quality unsweetened baking chocolate.)


8 oz. Additional Dark Chocolate


11/2 cups Cocoa Powder (the highest quality you can find)


3 tbsp. Butter (optional)





BATTER METHOD:


1. Break chocolate into small pieces and put in a large bowl.


2. Bring cream slowly to a light boil.


3. Pour boiling cream over chocolate and keep stirring until all the chocolate has melted and the batter is homogenous.


4. If you want to add butter, do so now, before the batter cools, and thickens.





When the ganache is warm it is very creamy. You can thicken it


1. by whisking it (the oxygen causes it to thicken) or


2. by putting it in the refrigerator.





TRUFFLE METHOD:


1. Using two spoons (or a baking sac) form even and round balls. Place them on parchment or wax paper.


2. Melt the rest of the chocolate


3. Dip each ball in the melted chocolate and then roll it in the cocoa powder.
If its choc truffles ur on about then this cant be any easier(used to make them with kids in Nursery!)





Digestive biscuits


Hot choc Powder


Melted butter


Chocolate sprinkles(not essential!)





Crush up Digestive biscuits until almost a powder,add choco powder


Add in melted butter until you can bind everything together(doesnt fall apart)


Roll individual balls


If preferred,dust with some more choco powder or sprinkles





These are so scrummy and as you can see VERY simple to make.Wont cost much either.Good Luck!

Cats

Does anyone know a good recipe for rum truffles?

My mum wants to know.Does anyone know a good recipe for rum truffles?
Rum balls are a holiday favorite and a box of them can make a wonderful gift. These rum balls are especially good because they are easy to assemble and they are less intoxicating than other recipes.





Ingredients


For the rum balls:


3 cups of vanilla wafers, chopped [about one package]


1/2 cup of chopped pecans


1/3 cup of light or dark rum


2 shots of espresso


3 tablespoons of honey


11/2 tablespoons of cocoa powder





For the coating:


3 zipper-style plastic bags





First Bag


3/4 cup of powdered sugar





Second Bag


3/4 cup of powdered sugar


1 tablespoon of cocoa powder





Third Bag


3/4 cup of chopped nuts





Put the vanilla wafers in a food processor. Make sure that they are finely chopped, if there are large pieces, you will end up with lumpy rum balls.





Put the walnuts in the food processor. Chop these to a fine chop also. Make sure to separate some of the walnuts for the coating.





Combine the chopped wafers, chopped walnuts, espresso, rum, honey and cocoa powder into a large bowl. Mix thoroughly.





Wash your hands well before beginning. Place a small amount of the batter in your palm and roll it into a ball shape. These rum balls are very rich, so make sure that you make the balls very small. Place a ball into one of the three ziploc bags that you have prepared for the coating. Zip the bag shut and shake the bag so that the rum ball is thoroughly coated. Remove the rum ball and set aside.





TIPS: Place the coated rum balls on an ungreased cookie sheet covered with a sheet of wax paper. Let the rum balls breath for at least an hour before attempting to store/package them. The rum balls will mellow over the course of the next few days. They do not need to be refrigerated, but they must be stored in an airtight container. If refrigerated, the coating may need to be reapplied.Does anyone know a good recipe for rum truffles?
Rum Truffles





INGREDIENTS





8 (1 ounce) squares bittersweet chocolate, chopped


1/4 cup cream


2 tablespoons unsalted butter


1/2 cup chocolate cake crumbs


2 teaspoons dark rum


1/2 cup chocolate sprinkles





DIRECTIONS


Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.


In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.


Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.
COCONUT MACADAMIA TRUFFLES





8 oz Lindt white chocolate


1 cup salted dry-roasted macadamia nuts


1/4 cup heavy cream


2 tablespoons dark rum


1 1/2 cups finely shredded unsweetened desiccated coconut





Finely grind white chocolate in a food processor and transfer to a bowl. Pulse nuts in food processor until finely ground (be careful not to grind to a paste).


Bring cream to a simmer in a medium skillet. Remove from heat and stir in rum. Whisk in white chocolate until melted and ganache is smooth. Stir in nuts. Pour ganache into a plastic wrap lined 8 inch square baking pan and chill, uncovered, until firm, about 4 hours.


Invert ganache onto a work surface and remove plastic wrap. Cut ganache into 64 squares and roll each piece between your palms to form a ball. When all balls are formed, roll in coconut to cover completely, then chill truffles, covered, until ready to serve.
RUM TRUFFLES








INGREDIENTS





1 BAR OF DAIRY MILK CHOCOLATE (28 CHUNKS)





450 GRAMS TIN OF CONDENSED MILK





1 LB ICING SUGAR





1 SHERRY GLASS OF RUM





1 PLAIN VICTORIA SANDWICH (CRUMBED)











TO DECORATE





80 SWEET CASES





CHOCOLATE STRANDS OR GRATED CHOCOLATE





DESICATED COCONUT











METHOD





1 Place the chunks of chocolate into a small bowl and place over a saucepan of boiling water.





When the chocolate has melted remove the bowl from the saucepan and transfer the chocolate to a larger bowl.





Add the milk and rum and give the mixture a good stir.





Stir in the cake crumbs, add the icing sugar to the mixture until it becomes stiff.





Take a teaspoon of mixture and roll it into a ball then roll the ball in the chocolate or coconut and place it into a sweet case.





This recipe will make 80 nice sized balls
Ingredients





chocolate / couverture 300 gm


butter 100 gm


icing sugar 100 gm


egg yolks 5 pc


rum - dark/red 50 ml








Method





1. Cut the butter into small cubes and set aside until required





2. Sieve the icing sugar (also known as powder or confectioner鈥檚 sugar) and set aside until required





3. In a saucepan, bring 2cm of water to a boil and remove from the heat





4. Place the chocolate in a heat proof bowl and place this over the saucepan and allow to melt slowly, stir occasionally with a metal spoon (the water should not come into contact with the base of the bowl)





5. Add the butter and stir until combined





6. Stir in the rum





7. Add the icing sugar gradually, stirring until sugar dissolves





8. Remove from the heat and add egg yolks one at a time, beating with an electric mixer or wooden spoon





9. Cover the bowl and let sit until cool (do not refrigerate), the final mixture should be quite dry and stiff, if it is a little moist, add some more icing sugar





10. Remove a tablespoon of the mixture and roll in the hands into a ball, placing finished truffle onto a non stick tray or sheet of greaseproof paper





11. Before placing into small paper chocolate cups, the truffles may then be:





lightly dusted or rolled in cocoa





lightly dusted or rolled in icing sugar





lightly dusted or rolled in chocolate Hundreds %26amp; Thousands





dipped in melted dark chocolate





dipped in melted white chocolate














Chef's Tip





Personally I like to add a little something extra in the middle of each: a toasted hazelnut, almond, pistachio or part of a macadamia, maybe a piece of dried fruit, a maraschino cherry . . . or whatever takes your fancy really!





Enjoy and bon appetit . . . . .

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...

Do you know a simple and yet elegant dinner recipe with truffles?

Truffles are best used as a finishing touch on sauces and dishes. I don't often splurge on a truffle but, one of my favorite is to shave it over home made fettucini alfredo. It elevates that dish from very good to divine. Truffles are very friendly to heavy cream, so most cream based sauces are improved with a truffle.Do you know a simple and yet elegant dinner recipe with truffles?
I think you need to specify whether you're talking about white truffles or black truffles.





White truffles are shaved over a simple dish, like soft scrambled eggs or risotto, right before eating, at the table.





Black truffles generally get some heat treatment. I could try a roast chicken with truffle slices tucked under the skin. (Invest in a good organic chicken. No point in splurging on truffles and shorting yourself on the chicken)Do you know a simple and yet elegant dinner recipe with truffles?
If you have truffles for dinner then its not going to be simple !!

Anybody know this recipe for truffles?

i had a recipe for trufffles and it came from the capper's weekly.it had raspberry jam,raspberry liquor,macadamia nuts and 2 kinds of choc. chips and some other stuff.Anybody know this recipe for truffles?
Skye's Raspberry Truffle Trifle Recipe





INGREDIENTS:


1 7-in sponge cake (purchased Angel Food Cake is fine)


1/2 cup Raspberry liqueur


1 cup Whipping cream (Cool Whip can be substituted)


.


Custard *See Note Below


3 c Milk


3/4 c Light cream


3 Eggs


1/2 c Granulated sugar


1/4 c All-purpose flour


3 tb Raspberry liqueur


1 1/2 ts Vanilla


.


Raspberry Sauce


2 bags Unsweeten frozen raspberries - thawed or 3 Cups of Fresh Raspberries


1/4 c icing or powdered sugar


2 tb Raspberry liqueur


.


Chocolate Truffle Sauce


8 oz Semisweet chocolate - coarsely chopped


3/4 c Whipping cream


1/4 c Raspberry liqueur


PREPARATION:


*Note about custard: 1 Large and 1 Small package of Jell-O Cook Style Vanilla Pudding mix can be sustituted, but remember to cut the liquid by 3 tablespoons to allow for Raspberry Liqueur, and use 3/4 cup of Light Cream to the total quantitiy of Jell-O box recipe liquid instead of all milk for a richer flavor and creamier consistency.


You'll want a 12-cup serving bowl.





:


In food processor or blender, puree raspberries and icing sugar. Strain. Stir in liqueur. ( Sauce can be refrigerated for up to 3 days.)


Custard:


In large saucepan, heat milk and cream until hot. In bowl, beat eggs with sugar until light, about 3 minutes; whisk in flour until smooth. Pour in hot milk mixture, whisking constantly. Return to pan; cook, whisking constantly, until boiling. Stir in liqueur; simmer, whisking, for 2 minutes. Stir in vanilla. Pour into bowl; place plastic wrap directly on surface and let cool to room temperature. (Custard can be refrigerated for up to 8 hours.)


Chocolate Truffle Sauce:


In top of double boiler over simmering water, melt chocolate, cream and liqueur, stirring. Let cool to room temperature.


Assembly:


Cut cake into 3 layers. Drizzle 1/2 cup Raspberry Sauce over bottom and sides of serving bowl. Place 1 cake layer on bottom; drizzle with 2 tbsp of the liqueur. Pour one-third of Custard over cake. Drizzle with one-third remaining Raspberry Sauce. Reserve 3 tbsp Chocolate Truffle Sauce for garnish; drizzle with one-third remaining Chocolate Truffle Sauce. Repeat with two more layers of cake, liqueur, custard and sauces. Refrigerate for at least 8 hours or up to 1 day. Whip cream; add remaining liqueur. Spread over top. Warm reserved Chocolate Truffle Sauce slightly; drizzle with fork over whipped cream. (as a note.. I generally use a pink tinted white chocolate instead of the chocolate sauce, but left the recipe for regular chocolate as most people like it that way best).

Recipes with lindt lindor truffles as ingredients?

Does anyone know any recipes that i could use lindt lindor milk chocolate truffles in? I only found one: http://www.grouprecipes.com/36155/lindor鈥?/a>Recipes with lindt lindor truffles as ingredients?
I found this one besides the cookie recipe.





Lindt Truffle Cake





1 1/4 cups Butter


3/4 cup Lindt Excellence 70% Dark chocolate (Melted)


1 cup plus 1 Tb Granulated sugar, divided


1 Tb All purpose flour


2 tsp Vanilla extract


4 large Eggs, separated


1 cup Lindt Lindor Milk truffles


2 Pieces Lindt swiss double Milk Chocolate (melted)


1 (8 oz tub) whipped topping thawed





Oven Temp ~ 425? Baking Time ~ 15 to 18 Min.


Pan Type ~ 9-inch springform pans





Preheat oven, grease bottom of pan.





Melt butter in medium microwave-safe bowl; add 3/4 cup Lindt and 1 cup sugar, stirring until well blended. Cool 5 minutes.


Stir in flour and vanilla; add egg yolks, one at a time, beating well after each addition.





Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Add chocolates. Spoon batter into prepared pan.





Bake just until edges are firm (1-inch circle in center will be soft).





With spatula, loosen cake from side of pan. Cool completely on wire rack; remove side of pan.





Cover; refrigerate at least 6 hours.





Place the 2 pieces of choco. over whipped topping; stir until well blended.





Garnish cake with chocolate topping.Recipes with lindt lindor truffles as ingredients?
This is where I found it...





http://www.toytowngermany.com/lofi/index.php/t59250.html Report Abuse

thank you :) Report Abuse

That was the only one that I could find, too. Sorry :o(





It does sound yummy, though!