EASY CHOCOLATE TRUFFLES
Chocolate truffles, beautifully wrapped in boxes, will put a smile on anyone's face - and they're so easy to make
Provided by Good Food team
Categories Treat
Time 4h35m
Yield Makes 50 (easily doubled or halved)
Number Of Ingredients 3
Steps:
- Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
- To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
- Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
- To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.
Nutrition Facts : Calories 67 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 1 grams protein
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.
EASY CHOCOLATE TRUFFLES
For these five-ingredient truffles, it takes only a few minutes to whip up a batch of rich ganache from heavy cream and semisweet chocolate. After pouring the mixture into a pan and chilling, you can choose to take the easy route and simply cut them into bite-size squares, or roll up your sleeves and form them into beautiful bonbons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Yield Makes about 5 dozen
Number Of Ingredients 5
Steps:
- 1. Line an 8-inch square baking pan with parchment, with overhang on two sides. In a saucepan, bring heavy cream and salt to a simmer.
- Place chocolate in a heatproof bowl and pour hot cream mixture over top; let stand 5 minutes then stir until smooth. Pour mixture into baking pan and refrigerate until set, at least 2 hours.
- When mixture is firm, cut into 1-inch squares and toss in cocoa powder. (See variation section below for instructions on rolling the truffles into balls). To store, box up truffles and refrigerate them at least 15 minutes and up to 2 weeks.
Nutrition Facts : Calories 51 g, Fat 4 g, Protein 1 g
CHOCOLATE TRUFFLES
Provided by Bobby Flay
Time 2h20m
Yield 200 pieces
Number Of Ingredients 7
Steps:
- Dry Roast the spices in a saute pan over medium-high heat until you can smell the perfume from the spices. Once the spices have been roasted for a bit, then add the heavy cream. Remove from heat and steep 1 hour. Strain out the spices.
- Reheat the strained cream and pour the warm cream over the chocolate. Stir with a spatula to mix the chocolate completely until melted and combined. Once the chocolate is uniform in texture, add the butter and stir until well combined.
- Pour into another bowl and allow to cool to room temperature. Place in a pastry bag and form little blobs onto a tray. Refrigerate until firm to the touch. Remove and roll to desired form.
EASY TRUFFLES
Our smooth, creamy bonbons are so divine you may be tempted to save this recipe for a special occasion. But with just a few ingredients, they're easy to make anytime. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 4
Steps:
- Place chocolate chips and milk in a microwave-safe bowl; microwave on high for 3 minutes, stirring halfway through. Stir in vanilla. Refrigerate, covered, until firm enough to shape, about 3 hours., Shape into 1-in. balls; roll in nuts or jimmies. Place in a 15x10x1-in. pan; refrigerate until firm, about 1 hour.
Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CLASSIC CHOCOLATE TRUFFLE RECIPE BY TASTY
Here's what you need: semi-sweet chocolate chips, heavy cream, cocoa powder
Provided by Merle O'Neal
Categories Desserts
Yield 4 servings
Number Of Ingredients 3
Steps:
- In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency.
- Pour mixture into a bread pan.
- Allow to sit in refrigerator for 1 hour or until mixture is solid.
- With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
- Roll in cocoa powder for topping.
- Enjoy!
Nutrition Facts : Calories 969 calories, Carbohydrate 82 grams, Fat 77 grams, Fiber 13 grams, Protein 15 grams, Sugar 51 grams
BASIC TRUFFLES
This is a basic truffle filling to which you can add your own flavorings or extracts. You may use this to fill the chocolate shells you make using candy molds or roll into balls then into powdered sugar, cocoa, sprinkles or other toppings
Provided by Gina Mork
Categories Desserts Candy Recipes Truffle Recipes
Time 1h50m
Yield 35
Number Of Ingredients 3
Steps:
- In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.
Nutrition Facts : Calories 61.8 calories, Carbohydrate 5.6 g, Cholesterol 3.5 mg, Fat 4.1 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 1.4 mg, Sugar 4.4 g
BASIC CHOCOLATE TRUFFLES (PLUS 4 VARIATIONS)
I like this recipe cause it's all there - very simple instructions, and lots of interesting variations once you master the basic recipe. Truffles are wonderful confections to make at home - not difficult at all. From Food and Wine magazine. Rolling time not included.
Provided by evelynathens
Categories Candy
Time 15m
Yield 30-40 truffles
Number Of Ingredients 5
Steps:
- In a heavy pan on a low heat, melt chocolates, whipping cream and butter together, stirring occasionally; when melted, pour into a small bowl and cool mixture; refrigerate for 2 hours or until mixture hardens.
- Using a melon baller or a teaspoon, quickly form mixture into approximately ¾-inch rounds; refrigerate until cold; roll in cocoa or dip in chocolate; refrigerate for up to 2 weeks.
- Variations on a theme: ORANGE LIQUEUR TRUFFLES Add ¼ cup (50 mL) Grand Marnier, Cointreau or Triple Sec to truffle mixture after it has melted; stir in ¼ tsp (1 mL) grated orange rind to heighten orange flavour.
- KAHLUA TRUFFLES add 3 tbsp (45 mL) Kahlúa to truffle mixture after it has melted.
- RUM TRUFFLES add 3 tbsp (45 mL) rum to truffle mixture after it has melted.
- DARK CHOCOLATE COATED TRUFFLES Melt 8 oz (250 g) bittersweet chocolate in a heavy pot over low heat; remove from heat; place cold truffle on skewer or dipping fork, and swirl in chocolate to coat; place on wax or parchment paper to set.
EASY CHOCOLATE TRUFFLES RECIPE
Whip up a batch of the Easy Chocolate Truffles recipe-they'll only taste complicated. Elegant yet easy, Easy Chocolate Truffles are made with cream cheese, powdered sugar, chocolate and vanilla are rolled in walnuts, cocoa and coconut.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h30m
Yield 6 dozen or 24 servings, 3 truffles each.
Number Of Ingredients 5
Steps:
- Beat cream cheese in large bowl with mixer on medium speed until smooth. Gradually add sugar, mixing until well blended.
- Add melted chocolate and vanilla; mix well. Refrigerate 1 hour or until chilled.
- Shape into 1-inch balls. Roll in walnuts, cocoa, powdered sugar or coconut. Store in refrigerator.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
EASY CHOCOLATE TRUFFLES
So heavenly! These are really simple and look pretty for any kind of get-together. Note: cook time includes chill time.
Provided by Sam 3
Categories Candy
Time 3h20m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In med saucepan, bring butter and cream to a boil over med-high heat.
- Remove from heat.
- Add chocolate, liqueur and rind.
- Stir until melted and smooth.
- Pour truffle mixture into a shallow bowl.
- Chill for 2 hours.
- Line 2 baking sheets with waxed paper.
- Shape rounded teaspoonfuls of truffle into 24 small balls.
- Place truffles on prepared baking sheets.
- Chill 30 minutes.
- Melt chocolate and oil in a double boiler until smooth.
- Transfer chocolate into a bowl.
- Cool slightly.
- Using 2 forks, coat 3/4 of the truffles in chocolate, allowing excess coating to drip back into the bowl.
- Cover 6 truffle in sprinkles.
- Sift icing sugar over 6 truffles.
- Leave 6 chocolate coated truffles plain.
- Coat remaining 6 truffles in cocoa.
- Chill 30 minutes.
- Store in fridge for 10 days or in freezer for 3 months.
Nutrition Facts : Calories 136.3, Fat 10.2, SaturatedFat 5.9, Cholesterol 15.3, Sodium 30.2, Carbohydrate 12.6, Fiber 1.2, Sugar 10.2, Protein 1.1
SIMPLE CHOCOLATE TRUFFLES
These decadent chocolates are rich enough for the most devoted chocolate lover.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 dozen
Number Of Ingredients 3
Steps:
- Chop chocolate finely using a serrated knife, and place in a large heatproof bowl.
- In a medium saucepan, bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes; use a rubber spatula to gently stir chocolate and cream until combined. Allow to sit at room temperature until just thickened, about 15 minutes.
- Pour ganache mixture into a shallow glass dish. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.
- Using a small spoon, scoop out ganache into 1-inch nuggets; place on a parchment-lined baking sheet. Chill for 10 minutes. Use fingertips to mold truffles into round shapes. Roll in cocoa powder to coat; chill in an airtight container until ready to serve.
EASY CHOCOLATE TRUFFLES
My children and I often make these super-easy chocolate balls during the holiday season to dress up our cookie trays and gift baskets. For added color, the balls can be rolled in nonpareils, sprinkles or ground nuts.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield About 6 dozen (about 2-1/4 pounds).
Number Of Ingredients 5
Steps:
- In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Stir in milk, almond extract and salt. Cool to room temperature. Shape into 1-in. balls; roll in nonpareils and sprinkles. Store in an airtight container.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 24mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
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