Big Batch Rich Chocolate Truffles Food

RICH CHOCOLATE TRUFFLES

Steps:

• In saucepan, combine whipping cream & butter.
• Cook over medium heat, stirring constantly, just until mixture boils; remove from heat. Stir in chocolates until melted; continue stirring until mixture cools & thickens slightly.
• Stir in vanilla.
• Pour into shallow glass dish.
• Cover; chill until firm.
• With spoon scoop mixture into 1 inch balls.
• Coating Melt chocolate & shortening over low heat; stirring constantly.
• (use 1 Tbsp of shortening for every 6 oz. of chocolate).
• When mixture is smooth remove from heat. Dip each truffle into coating.
• (I found dr opping them in the chocolate & then fishing them out with a spoon worked best. But work quickly or they will melt) Then either place them on foil or in foil candy papers & allow to harden.
• Mix powdered sugar & milk.
• Drizzle over truffles in various designs.

RICH SCOTTISH TRUFFLES

Steps:

• In a heavy saucepan on low heat, melt chocolates, cream, and butter, stirring occasionally.
• After the mixture has melted, stir in the Drambuie.
• Pour into a small bowl; cool.
• Refrigerate 2 hours, until mixture hardens.
• Using a melon baller, quickly form chocolate mixture into ¾“ balls.
• Refrigerate until cold and then roll balls in cocoa powder.
• Store in an airtight container.

HOMEMADE CHOCOLATE TRUFFLES

Steps:

• Pulverize the cookies completely.
• Put the cookie powder in a bowl and add the rest of the ingredients, except the ingredients to cover them.
• Mix well, until it becomes a chocolate mixture.
• Refrigerate, covered for a few hours at least or like I do, make them on the evening and let them in the fridge overnight. This hardens the mixture and makes it easy to handle.
• When ready to make, wet your hands just enough to work with the paste and make small balls until finished.
• If you like you can put an almond or a nut inside each truffle.
• Now you can cover them with nuts, or chocolate, or colorful thingies :), or just leave them like that.
• You can keep them in the fridge in a covered container for several days, but they also hold well unfridge if eaten within 1 or 2 days :).

TRUFFES DE CHOCOLAT (FRENCH CHOCOLATE TRUFFLES)

Steps:

• Place chocolate in double boiler over low heat, stirring constantly until just melted.
• Add nuts, milk, vanilla and salt. Blend well.
• Remove from heat and cool 5 minutes.
• Roll small amounts of chocolate, about the size of a walnut, into balls.
• Coat with chocolate sprinkles, shredded coconut, finely chopped walnuts.
• Transfer to a cookie sheet and refrigerate until set.

MOCHA TRUFFLES

Steps:

• Heat and stir cream, butter, and coffee in a saucepan on medium until granules have dissolved.
• Add semi-sweet chocolate and heat on lowest heat, stirring often, until almost melted.
• Remove from heat and stir until smooth.
• Transfer to bowl; cover and chill for 2 hours until firm enough to roll into balls.
• Roll into 1/2" balls and place on waxed paper lined baking sheet; chill for 1 hour until firm.
• Heat white chocolate and dip balls until completely coated.
• Place balls back on waxed paper lined baking sheet.
• Dust with cocoa before chocolate sets, if desired.
• Chill for 1 hour.
• Enjoy!

MILK CHOCOLATE TRUFFLES

Steps:

• Split the vanilla bean and scrape the seeds into the cream into heavy saucepan. Add the pod to the cream as well and bring to a boil. Allow to steep for 10 minutes.
• Strain the cream mixture through a dampened cheesecloth and wring out thoroughly. Add water if necessary to return the liquid to 240 ml.
• Bring the liquid back to a boil and pour over the chopped chocolate. Allow to sit for 3-5 minutes minutes, then stir gently with a wooden spoon or rubber spatula until well blended and smooth. There should be no lumps! If necessary, heat the ganache over a hot water bath to completely melt all of the chocolate.
• Gently stir the butter into the ganache until melted and smooth. Pour into half hotel pan(bread pans work good too) and cover.
• Let set overnight in refrigerator, or if your in a hurry, stick it in the freezer for an hour(depending on your freezer temperature- you dont want it TOO hard, but you don't want it too soft. If has to be a little hard- just enough to scoop and to be able to work with your hands when you roll them).
• When firm, use melon baller and scoop out small balls and roll together with hands to make a smooth hard ball.
• Place on cookie tray and continue to use your melon baller to scoop out balls. Do this until you have scooped out all of the chocolate.
• Return cookie tray to freezer or refrigerator and allow to firm up again.
• Once the truffles are firm and your chocolate is melted, line up all of your decorating ingredients, put your gloves on and make sure you have a fork in each bowl so you can roll the truffle around inches You want a main fork in the chocolate bowl- you don't want to mix up the ingredients in there or with the others- you don't want your truffles looking messy.
• Place a truffle in the melted chocolate and roll it around quickly with a fork until coated nicely. Transfer it with the fork to your desired decorating ingredient- roll the truffle around until it is coated and place onto a new clean cookie sheet.(I used 3" cake cups to put the truffles in so they look " fancier", but it works just as well to put them onto a cookie sheet or whichever you have on hand that works best for you). The truffle will set again, and whatever you coated onto it will harden quickly so nothing will fall apart.
• Continue to coat the truffles in the melted chocolate and roll them in your favorite ingredient.
• If needed, Re-melt the chocolate over a water bath if the chocolate gets too hard.
• Keep doing this until you have completed decorating your truffles.
• If you have any leftover chocolate, it is easy enough to store in a plastic container and put into the fridge! No waste! Same goes for all of your other ingredients- if you have any leftover coconut or crushed candy canes, etc- just put them into their own little snack bags and put them together in the fridge so they are ready for next time. You might have to pick out bits of chocolate and eat them! ;)
• Keep the truffles in an airtight container in the refrigerator or freezer, either seems to work just fine. They come back to room temperature very fast so you don't have to sit around waiting for them to thaw out- they taste better when they are cooler in the center anyways!
• They make great party snacks, or Christmas gifts- you can be creative and use other ingredients to coat them with; these are just the ones I had on hand.