Addictive Chocolate Truffles Food

HOMEMADE CHOCOLATE TRUFFLES RECIPE

Steps:

• Place the chocolate in a heat-proof bowl. Set aside.
• Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
• Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.
• Scoop the set truffle mixture into 2 teaspoon-sized mounds. This cookie scoop is the perfect size. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. This gets a little sticky, so see my tips above.
• Roll each into toppings, if desired. Truffles taste best at room temperature!
• Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.

CHOCOLATE TRUFFLES

Steps:

• Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
• Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
• With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

ADDICTIVE CHOCOLATE TRUFFLES

Steps:

• Cover a baking sheet with waxed paper, and spray paper with nonstick cooking spray.
• Melt milk chocolate in a small saucepan over low heat, stirring constantly. Stir in the cream and vanilla.
• Spoon tablespoon-sized scoops of the chocolate mixture onto the prepared baking sheets. Refrigerate until well chilled, about 30 minutes.
• Melt the chocolate chips in a small saucepan over low heat. Stir in shortening.
• Roll each piece of chilled chocolate into a ball. Use a spoon to dip chocolate balls into the melted chocolate chip mixture. Return truffles to baking sheet, and chill until firm.

DARK CHOCOLATE TRUFFLES

Steps:

• Place chocolate in heatproof bowl.
• In saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan.
• Pour over chocolate; whisk until smooth.
• Whisk in vanilla.
• Cover and refrigerate until firm, about 2 hours.
• Using melon baller or teaspoon, drop by rounded teaspoonfuls onto 2 waxed paper-lined baking sheets.
• Gently roll each to round off completely.
• Freeze until hard, about 1 hour.
• (Can Make-ahead: Cover and freeze for up to 1 day.) Coating: In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate, stirring.
• Remove from heat and let cool slightly.
• Remove 1 pan of the truffles from freezer; using 2 forks, dip each into chocolate, tapping forks on edge of bowl to remove excess.
• Return to waxed paper-lined baking sheet.
• Refrigerate until coating is hardened, about 2 hours.
• *I can't really remember how many they make; but it also depends on how big you make the truffles.