I have a basic truffle recipe with a chocolate base. The key lime truffles I tried had a white base not sure if it was white chocolate or something else. Any ideas will help. Thanks in advance.I am looking for a recipe for key lime truffles?
Ingredients:
Crust:
1 1/2 cups unsweetened shredded dried coconut
3/4 cup macadamia nuts, unsoaked
3/4 cup walnuts, unsoaked
1/2 teaspoon sea salt
1/2 cup pitted medjool dates, unsoaked
Filling:
3/4 cup chopped avocados (about 1 1/4 avocados)
2 tablespoons fresh lime juice
1/4 cup unpasteurized honey
Blueberries and freshly sliced kiwi fruit (optional garnish)
http://drbenkim.com/healthy-key-lime-pie鈥?/a>I am looking for a recipe for key lime truffles?
Key Lime Coconut Snowballs
5 cups sweetened, shredded coconut, divided
1 (14 ounce) can sweetened condensed milk (regular, low-fat or fat-free)
1/3 cup light corn syrup
1 tablespoon vanilla extract
2 tablespoons lime juice
1 teaspoon grated lime rind
1/2 cup graham cracker crumbs
1 pound confectioners' sugar
Heat the oven to 350 degrees F.
Spread 2 cups of the coconut on a baking sheet and place in the preheated oven for 5 to 7 minutes, or until lightly toasted. Toss the coconut once or twice during backing to ensure even browning. Be careful not to let it burn. Transfer the coconut to a bowl to cool completely.
In a large mixing bowl, combine the remaining 3 cups coconut, sweetened condensed milk, corn syrup, vanilla extract, lime juice, lime rind and graham crackers. Beat by hand or with an electric mixer until well blended. Slowly add the confectioners' sugar and beat for 2 more minutes. Place in the refrigerator until cold.
With your hands, form the chilled mixture into 1-inch balls. Roll each one in the toasted coconut. Make sure each ball is generously coated. Place them on a large platter in the freezer for at least 1 hour before serving.
Search for key lime truffles at http://recipe.thewikiz.com
Thursday, January 7, 2010
I want to make homemade sees candies. any authentic recipes. orange bonbons, key lime truffles? etc?
See's Fudge
3 (12-oz Pkg) chocolate chips
2 cups small marshmallows
1/2 lb. butter
4 cups nuts
2 t. vanilla
1 small can evaporated milk
4 cups sugar
On low heat, stir and bring to full boil milk and sugar. Boil for 11 minutes being careful not to burn.
Remove, add vanilla, stir, and pour over chips, marshmallows, and butter. Beat until melted and combined.
Mix in nuts, pour into pan (size depends on whether you like your fudge thick or thin), chill.
Cut this up and wrap in plastic wrap, then foil and freeze. It keeps very well, and can be enjoyed for weeks.
See's Butterscotch Lollipops
Makes 1 dozen lollipops
1 cup granulated sugar
1 cup heavy cream
3 tbsp light corn syrup
2 tbsp butter or margarine
1 tsp vanilla extract
nonstick spray
12 lollipop sticks or popsicle sticks
12 shots glasses; espresso cups or sake cups for the lollipop molds
Combine the first four ingredients in a saucepan over medium heat. Stir until the sugar has dissolved. Let the mixture boil until it reaches 310 degrees F on a cooking thermometer (this is called the hard-crack stage), or until a small amount dropped in cold water separates into hard, brittle threads. Stir in the vanilla, then remove from the heat. Coat the molds with nonstick spray and pour the mixture in. (If you are using shot glasses, be sure to cool the mixture first so that the glass won't crack.) Place a small piece of aluminum foil over each mold and press a lollipop stick or popsicle stick in the center. When cool, remove from molds.I want to make homemade sees candies. any authentic recipes. orange bonbons, key lime truffles? etc?
I work at See's. I don't know many of the recipes as I don't work in the actual factories. But I do know if you make any of the bon bons, the outside of them is made from foundant. Very sugary.. maybe you can find a recipe for it. The inside is plain buttercream. I know there are places you can find recipes for famous recipes. My favorite is recipezaar.com . Also, if it helps, I know See's uses very high quality ingredients. If you use the nutrition guide and look at the ingredients, as any other ingredient list, they are listed from the most amount used to the least. Also, See's doesn't make the chocolate that they use on the outside of their chocolate. That chocolate is provide from Guittard Chocolates. So to get a similar taste, use that chocolate to dip your creams.
3 (12-oz Pkg) chocolate chips
2 cups small marshmallows
1/2 lb. butter
4 cups nuts
2 t. vanilla
1 small can evaporated milk
4 cups sugar
On low heat, stir and bring to full boil milk and sugar. Boil for 11 minutes being careful not to burn.
Remove, add vanilla, stir, and pour over chips, marshmallows, and butter. Beat until melted and combined.
Mix in nuts, pour into pan (size depends on whether you like your fudge thick or thin), chill.
Cut this up and wrap in plastic wrap, then foil and freeze. It keeps very well, and can be enjoyed for weeks.
See's Butterscotch Lollipops
Makes 1 dozen lollipops
1 cup granulated sugar
1 cup heavy cream
3 tbsp light corn syrup
2 tbsp butter or margarine
1 tsp vanilla extract
nonstick spray
12 lollipop sticks or popsicle sticks
12 shots glasses; espresso cups or sake cups for the lollipop molds
Combine the first four ingredients in a saucepan over medium heat. Stir until the sugar has dissolved. Let the mixture boil until it reaches 310 degrees F on a cooking thermometer (this is called the hard-crack stage), or until a small amount dropped in cold water separates into hard, brittle threads. Stir in the vanilla, then remove from the heat. Coat the molds with nonstick spray and pour the mixture in. (If you are using shot glasses, be sure to cool the mixture first so that the glass won't crack.) Place a small piece of aluminum foil over each mold and press a lollipop stick or popsicle stick in the center. When cool, remove from molds.I want to make homemade sees candies. any authentic recipes. orange bonbons, key lime truffles? etc?
I work at See's. I don't know many of the recipes as I don't work in the actual factories. But I do know if you make any of the bon bons, the outside of them is made from foundant. Very sugary.. maybe you can find a recipe for it. The inside is plain buttercream. I know there are places you can find recipes for famous recipes. My favorite is recipezaar.com . Also, if it helps, I know See's uses very high quality ingredients. If you use the nutrition guide and look at the ingredients, as any other ingredient list, they are listed from the most amount used to the least. Also, See's doesn't make the chocolate that they use on the outside of their chocolate. That chocolate is provide from Guittard Chocolates. So to get a similar taste, use that chocolate to dip your creams.
Chocolate truffle recipe?
Basic recipe for my child to makeChocolate truffle recipe?
Log onto recipelink.com and simply type in your question and you'll get an answer in seconds with many recipes to choose from.
It's the best site on the net and I'm sure you'll love it.Chocolate truffle recipe?
Here you go try the following
Ingredients
Basic truffle mixture:
5 oz (150 g) very best quality dark chocolate (at least 75 per cent cocoa solids)
5 fl oz (150 ml) thick double cream
1 oz (25 g) unsalted butter
1 level tablespoon Greek yoghurt
***For the plain truffles:
1 level dessertspoon cocoa powder
***For the ginger truffles:
戮 oz (20 g) preserved ginger, very finely chopped, plus some extra cut into small pieces
***For the toasted almond truffles:
1 oz (25 g) flaked almonds, very finely chopped and well toasted
***For the chocolate-coated truffles:
2 oz (50 g) dark chocolate (at least 75 per cent cocoa solids)
陆 teaspoon groundnut oil
a little cocoa for dusting
You will also need some paper sweet cases and, for the chocolate-coated truffles, a sheet of silicone paper (baking parchment).
For the basic truffle mixture, break the chocolate into squares and place it in the bowl of a food processor. Switch on and grind the chocolate until it looks granular, like sugar. Now place the cream, butter and rum or brandy in a small saucepan and bring these to simmering point. Then, with the motor switched on, pour the mixture through the feeder tube of the processor and continue to blend until you have a smooth, blended mixture. Now add the yoghurt and blend again for a few seconds. Next transfer the mixture, which will be very liquid at this stage, into a bowl, allow it to get quite cold, then cover it with clingfilm and refrigerate overnight. Don't worry: it will thicken up after several hours.
Next day divide the mixture equally among four small bowls, and keep each one in the fridge until you need it. Then proceed with the following to make four different varieties. Make sure you have all the little paper cases opened out ready before your hands get all chocolatey!
Plain Truffles
For these, you simply sift 1 level dessertspoon of cocoa powder on to a flat plate, then take heaped half teaspoons of the first batch of truffle mixture and either dust each one straight away all over, which gives the truffle a rough, rock-like appearance, or dust your hands in cocoa and roll each piece into a ball and then roll it in the cocoa powder if you like a smoother look. Place it immediately into a paper case. Obviously the less handling the better as the warmth of your hands melts the chocolate.
Ginger truffles
Mix the finely chopped ginger into the second batch of truffle mixture using a fork, then proceed as above, taking small pieces, rolling or not (as you wish), and dusting with cocoa powder before transferring each one to a paper case.
Toasted almond truffles
Sprinkle the very finely chopped toasted almond flakes on a flat plate, take half a teaspoonful of the third batch of truffle mixture and roll it round in the nuts, pressing them to form an outer coating.
Chocolate-coated truffles
For these you need to set the chocolate and oil in a bowl over some hot but not boiling water and allow it to melt until it becomes liquid, then remove the pan from the heat. Now spread some silicone paper on a flat surface and, dusting your hands with cocoa, roll each truffle into a little ball. Using two flat skewers, one to spike the truffle and one to manoeuvre it, dip each truffle in the chocolate so that it gets a thin coating and then quickly transfer it to the paper. If the chocolate begins to thicken replace the pan on the heat so that it will liquefy again. Leave the coated truffles to set completely then, using a palette knife, quickly transfer them into their waiting paper cases.
Now arrange all the truffles in a box or boxes and cover. Keep them refrigerated and eat within three days. Alternatively, truffles are ideal for freezing.
or Ingredients
150g/5oz quality chocolate, preferably 70% or more cocoa solid content
150g/5oz ground almonds
2 tbsp double cream
75g/3oz caster sugar
1 tbsp rum (optional)
cocoa powder for rolling the truffles
Method
1. Place a saucepan of water on to boil. Break the chocolate into a heat proof bowl which should be big enough to sit and rest on the rim of the saucepan.
2. When the water boils remove the pan from the heat and then set the bowl of chocolate in the pan until the chocolate has melted.
3. Remove the bowl from the pan and stir in the ground almonds, cream, sugar and rum. Mix to a firm paste.
4. Work quickly, preferably with cool hands and roll the paste into small balls and then toss in the cocoa powder. Serve in sweet paper cases
or Ingredients
200g/7oz dark chocolate, broken into pieces
175ml/6fl oz double cream
5 tbsp brandy, rum or other spirit of your choice (optional)
cocoa, icing sugar or finely crushed nuts, to finish
Method
1. Cover a baking tray tightly with two layers of cling film to put the truffles on to set.
2. Tip the chocolate pieces into a bowl.
3. Pour the cream into a pan and bring to a rolling boil.
4. Pour over the chocolate and stir until all the chocolate is melted. If you want to add booze, mix it in at this point.
5. Allow the mixture to cool at room temperature - this will take about 1陆 hours - by which time it should be set.
6. Using a melon baller or teaspoon, scoop out bite-sized pieces. Dust your hands with icing sugar to stop them sticking and roll the pieces into balls.
7. Roll in sifted icing sugar, cocoa or crushed nuts and place them on the prepared tray.
8. Once they are set you can store them in an airtight container in the fridge for about a week
hi,truffles are easy to make, and are a wonderful romantic gesture when given to someone you care about. Whether you wrap them in a pretty tin, or serve them after a light dinner, they add to the atmosphere.
here are the recipe:
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.
Good luck!!Cats
Log onto recipelink.com and simply type in your question and you'll get an answer in seconds with many recipes to choose from.
It's the best site on the net and I'm sure you'll love it.Chocolate truffle recipe?
Here you go try the following
Ingredients
Basic truffle mixture:
5 oz (150 g) very best quality dark chocolate (at least 75 per cent cocoa solids)
5 fl oz (150 ml) thick double cream
1 oz (25 g) unsalted butter
1 level tablespoon Greek yoghurt
***For the plain truffles:
1 level dessertspoon cocoa powder
***For the ginger truffles:
戮 oz (20 g) preserved ginger, very finely chopped, plus some extra cut into small pieces
***For the toasted almond truffles:
1 oz (25 g) flaked almonds, very finely chopped and well toasted
***For the chocolate-coated truffles:
2 oz (50 g) dark chocolate (at least 75 per cent cocoa solids)
陆 teaspoon groundnut oil
a little cocoa for dusting
You will also need some paper sweet cases and, for the chocolate-coated truffles, a sheet of silicone paper (baking parchment).
For the basic truffle mixture, break the chocolate into squares and place it in the bowl of a food processor. Switch on and grind the chocolate until it looks granular, like sugar. Now place the cream, butter and rum or brandy in a small saucepan and bring these to simmering point. Then, with the motor switched on, pour the mixture through the feeder tube of the processor and continue to blend until you have a smooth, blended mixture. Now add the yoghurt and blend again for a few seconds. Next transfer the mixture, which will be very liquid at this stage, into a bowl, allow it to get quite cold, then cover it with clingfilm and refrigerate overnight. Don't worry: it will thicken up after several hours.
Next day divide the mixture equally among four small bowls, and keep each one in the fridge until you need it. Then proceed with the following to make four different varieties. Make sure you have all the little paper cases opened out ready before your hands get all chocolatey!
Plain Truffles
For these, you simply sift 1 level dessertspoon of cocoa powder on to a flat plate, then take heaped half teaspoons of the first batch of truffle mixture and either dust each one straight away all over, which gives the truffle a rough, rock-like appearance, or dust your hands in cocoa and roll each piece into a ball and then roll it in the cocoa powder if you like a smoother look. Place it immediately into a paper case. Obviously the less handling the better as the warmth of your hands melts the chocolate.
Ginger truffles
Mix the finely chopped ginger into the second batch of truffle mixture using a fork, then proceed as above, taking small pieces, rolling or not (as you wish), and dusting with cocoa powder before transferring each one to a paper case.
Toasted almond truffles
Sprinkle the very finely chopped toasted almond flakes on a flat plate, take half a teaspoonful of the third batch of truffle mixture and roll it round in the nuts, pressing them to form an outer coating.
Chocolate-coated truffles
For these you need to set the chocolate and oil in a bowl over some hot but not boiling water and allow it to melt until it becomes liquid, then remove the pan from the heat. Now spread some silicone paper on a flat surface and, dusting your hands with cocoa, roll each truffle into a little ball. Using two flat skewers, one to spike the truffle and one to manoeuvre it, dip each truffle in the chocolate so that it gets a thin coating and then quickly transfer it to the paper. If the chocolate begins to thicken replace the pan on the heat so that it will liquefy again. Leave the coated truffles to set completely then, using a palette knife, quickly transfer them into their waiting paper cases.
Now arrange all the truffles in a box or boxes and cover. Keep them refrigerated and eat within three days. Alternatively, truffles are ideal for freezing.
or Ingredients
150g/5oz quality chocolate, preferably 70% or more cocoa solid content
150g/5oz ground almonds
2 tbsp double cream
75g/3oz caster sugar
1 tbsp rum (optional)
cocoa powder for rolling the truffles
Method
1. Place a saucepan of water on to boil. Break the chocolate into a heat proof bowl which should be big enough to sit and rest on the rim of the saucepan.
2. When the water boils remove the pan from the heat and then set the bowl of chocolate in the pan until the chocolate has melted.
3. Remove the bowl from the pan and stir in the ground almonds, cream, sugar and rum. Mix to a firm paste.
4. Work quickly, preferably with cool hands and roll the paste into small balls and then toss in the cocoa powder. Serve in sweet paper cases
or Ingredients
200g/7oz dark chocolate, broken into pieces
175ml/6fl oz double cream
5 tbsp brandy, rum or other spirit of your choice (optional)
cocoa, icing sugar or finely crushed nuts, to finish
Method
1. Cover a baking tray tightly with two layers of cling film to put the truffles on to set.
2. Tip the chocolate pieces into a bowl.
3. Pour the cream into a pan and bring to a rolling boil.
4. Pour over the chocolate and stir until all the chocolate is melted. If you want to add booze, mix it in at this point.
5. Allow the mixture to cool at room temperature - this will take about 1陆 hours - by which time it should be set.
6. Using a melon baller or teaspoon, scoop out bite-sized pieces. Dust your hands with icing sugar to stop them sticking and roll the pieces into balls.
7. Roll in sifted icing sugar, cocoa or crushed nuts and place them on the prepared tray.
8. Once they are set you can store them in an airtight container in the fridge for about a week
hi,truffles are easy to make, and are a wonderful romantic gesture when given to someone you care about. Whether you wrap them in a pretty tin, or serve them after a light dinner, they add to the atmosphere.
here are the recipe:
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.
Good luck!!
Have a jar of ';Black Truffle Tapenade';. How do I use it? Recipes available from anyone or anywhere?
That is so special, I would use it only as a garnish to a really special fillet of beef, chicken breast or crab cake, etc., or a grilled portobello mushroom. A dollop on any of these would be nice.Have a jar of ';Black Truffle Tapenade';. How do I use it? Recipes available from anyone or anywhere?
Momma's Tapenanade
INGREDIENTS:
鈥?1 cup of black olives (no pitts)
鈥?1 clove of fresh garlic
鈥?2 tablespoons of capers
鈥?3 tablespoons of extra virgin olive oil
鈥?1 tablespoons of fresh lemon juice
鈥?Pinch of salt
TO PREPARE:
鈥?Finely chop the olives, garlic, and capers.
鈥?Then mix ALL ingredients in a bowl.
鈥?Serve on crackers or bread.
Momma's Tapenanade
INGREDIENTS:
鈥?1 cup of black olives (no pitts)
鈥?1 clove of fresh garlic
鈥?2 tablespoons of capers
鈥?3 tablespoons of extra virgin olive oil
鈥?1 tablespoons of fresh lemon juice
鈥?Pinch of salt
TO PREPARE:
鈥?Finely chop the olives, garlic, and capers.
鈥?Then mix ALL ingredients in a bowl.
鈥?Serve on crackers or bread.
What is a good recipe for oreo truffles?
three ingredients= oreos, cream cheese, white chocolate( you can use milk chocoalte if you don't like white)
http://images.google.com/imgres?imgurl=h鈥?/a>
you have to look at the picture to get exctied, they are SOOO GOOOD
Another one using bittersweet chocolate same kind of easy though
1 Package oreo cookies (Original or low fat)
1 Package Cream Cheese (Low fat works best but you can use regular)
1 Lb Bakers Semi Sweet chocolate.
Melt the chocolate in a double bowl with boiling water in the bottom bowl
Crush the whole bag of Oreos into a medium fine crumb. You want a crumb, not a powder. Don't overmix to a powder!
Measure out 3 -1/2 cups of cookie crumbs and reserve the rest. Return the 3-1/2 cups of cookie crumbs to the food processor. The remaining cup or so of Oreo crumbs will be sprinkled on top of the finished truffles.
Add the 8 oz of Low Fat cream cheese to the food processor. Pulse until it becomes a creamy dough. This can be done by hand too.
Take a teaspoon of the mixture and roll into a 1鈥?ball and place on baking sheet covered with waxed paper. Repeat until you have used up all of the truffle mixture and place the baking sheet in the freezer.
Keep the melted chocolate soft and not burned during this time, keep stirring.
Dip the truffle balls in the melted chocolate using 2 forks to roll them around and let them drain a bit before placing them on a baking sheet covered in waxed paper. Then sprinkle with cookie crumbs. Continue until all the truffles are coated and place the tray in the refrigerator. Keep truffles refrigerated or frozen prior to serving.
http://images.google.com/imgres?imgurl=h鈥?/a>
you have to look at the picture to get exctied, they are SOOO GOOOD
Another one using bittersweet chocolate same kind of easy though
1 Package oreo cookies (Original or low fat)
1 Package Cream Cheese (Low fat works best but you can use regular)
1 Lb Bakers Semi Sweet chocolate.
Melt the chocolate in a double bowl with boiling water in the bottom bowl
Crush the whole bag of Oreos into a medium fine crumb. You want a crumb, not a powder. Don't overmix to a powder!
Measure out 3 -1/2 cups of cookie crumbs and reserve the rest. Return the 3-1/2 cups of cookie crumbs to the food processor. The remaining cup or so of Oreo crumbs will be sprinkled on top of the finished truffles.
Add the 8 oz of Low Fat cream cheese to the food processor. Pulse until it becomes a creamy dough. This can be done by hand too.
Take a teaspoon of the mixture and roll into a 1鈥?ball and place on baking sheet covered with waxed paper. Repeat until you have used up all of the truffle mixture and place the baking sheet in the freezer.
Keep the melted chocolate soft and not burned during this time, keep stirring.
Dip the truffle balls in the melted chocolate using 2 forks to roll them around and let them drain a bit before placing them on a baking sheet covered in waxed paper. Then sprinkle with cookie crumbs. Continue until all the truffles are coated and place the tray in the refrigerator. Keep truffles refrigerated or frozen prior to serving.
IF I WANT TO SELL HOME-MADE TRUFFLES HOW CAN I CONSERVE THEM TO BE FRESH AND WHAT RECIPES STAY LONGER ?
how to keep home made truffles fresh ?IF I WANT TO SELL HOME-MADE TRUFFLES HOW CAN I CONSERVE THEM TO BE FRESH AND WHAT RECIPES STAY LONGER ?
First of all, why not just sell fresh ones? Why would anyone want to buy old baked goods?
Secondly, you just can't make food at home and sell it. You need a special, licensed facility. I think some states allow homes to be licensed if the kitchen meets certain requirements.
Thirdly, the health department won't allow businesses to sell old food; and your business will get inspected on a regular bases. I don't mean to be rude, I just want you to know how the food service industry operates.
First of all, why not just sell fresh ones? Why would anyone want to buy old baked goods?
Secondly, you just can't make food at home and sell it. You need a special, licensed facility. I think some states allow homes to be licensed if the kitchen meets certain requirements.
Thirdly, the health department won't allow businesses to sell old food; and your business will get inspected on a regular bases. I don't mean to be rude, I just want you to know how the food service industry operates.
Looking for Pillsbury recipe:chocolate mint truffle cup 2004 to 2006 book . made with Andies mints?
Below is a link I found for the recipeLooking for Pillsbury recipe:chocolate mint truffle cup 2004 to 2006 book . made with Andies mints?
Have you checked Pillsbury.com?
Have you checked Pillsbury.com?
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