CHOCOLATE TRUFFLES
Steps:
- Chop the chocolate: Use a chef's knife to chop the chocolate as finely as possible; this will help it melt quickly and evenly. Then place it in a medium glass bowl. (Glass retains heat, so the chocolate will stay melted longer.)
- Make the ganache: Heat the cream in a small saucepan over medium heat until bubbles form around the edge. Remove from the heat and add about one-fourth of the chocolate; whisk until smooth. Slowly pour the cream mixture over the remaining chocolate in the bowl and let sit until the chocolate melts, about 30 seconds. Puree the melted chocolate with an immersion blender or beat with a whisk until all the lumps disappear and the ganache is smooth. Stir in the butter until smooth, then add liqueur, if desired. (Jacques adds the liqueur last, so the flavor doesn't cook off.)
- Pour and set: Line a rimmed baking sheet with plastic wrap, leaving a 2-foot overhang on one side. Pour the ganache onto the baking sheet and spread evenly with a rubber spatula. Fold the plastic wrap back over and press directly onto the surface of the ganache. Let cool at room temperature at least 4 hours or overnight.
- For the truffles: Using two teaspoons, scoop small mounds of the ganache onto parchment-lined baking sheets. Set aside until firm enough to roll, about 15 minutes in the refrigerator or 2 hours at room temperature.
- Roll into balls: Place the chocolate mounds between both palms, squeeze slightly and roll. Refrigerate until ready to coat.
- Temper the chocolate: This is a gentle melting and cooling process that gives chocolate a glossy finish. For the coating, place the chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water and stir until melted, about 40 minutes. Pour into a clean glass bowl; stir to cool to between 88 degrees and 90 degrees, about 40 minutes. (Jacques recommends a laser thermometer for checking the temperature.)
- Dip and coat: Spread out the cocoa powder, coconut and nuts on parchment paper. One at a time, dip each truffle in the tempered chocolate with a two-prong dipping fork (you can buy one at a baking-supply store or break off the middle tines of a plastic fork). Lift the truffle and let the excess chocolate drip off. Roll in toppings and place on a rack to dry. Store in an airtight container for up to 2 weeks.
CHOCOLATE TRUFFLES
Roll Alton Brown's melt-in-your-mouth Chocolate Truffles from Food Network for a luxurious treat that works as a perfect gift.
Provided by Alton Brown
Categories dessert
Time 3h25m
Yield 30 to 35 truffles
Number Of Ingredients 7
Steps:
- 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.
CHOCOLATE TRUFFLES
You may be tempted to save these chocolate truffles for a special occasion since these smooth, creamy chocolates are divine. But with just a few ingredients, this truffle recipe is easy to make anytime. -Darlene Wiese-Appleby, Creston, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 4
Steps:
- In a microwave, melt chocolate chips and milk; stir until smooth. Stir in vanilla. Refrigerate, covered, 2 hours or until firm enough to roll. , Shape into 1-in. balls. Roll in coatings as desired.
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
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.
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.
CHOCOLATE TRUFFLES
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 12 large truffles or 24 small
Number Of Ingredients 4
Steps:
- Put the chocolate in a bowl. In a small saucepan or microwave, heat the cream to a boil. Pour the cream over the chocolate and shake the bowl gently to settle the cream. Cover with a plate or lid and set aside until the chocolate melts, about 5 minutes. Whisk the mixture until smooth and shiny. Stir in the rum or other flavoring. Cover the surface of the chocolate with plastic wrap. Set aside in a cool place until the chocolate firms up, about 2 hours. (To speed this up set the bowl of chocolate over another bowl of ice and stir until the desired consistency.)
- Line a baking sheet with waxed or parchment paper. Use 2 spoons to drop small mounds/balls of chocolate, about 1/2 to 1-inch high on the paper (depending on the size you want). Then chill your hands under a faucet of running cold water or by using an ice bath. Roll each chocolate mound between your open palms to make smooth round balls.
- Pour the cocoa or coating of choice into a cake pan or on a plate. Roll the truffles in the coating or use a clean spoon to pour the coating on the truffles. Repeat with all the truffles. Refrigerate until ready to serve.
- To serve, scoop the truffles out of the cocoa with a fork or a slotted spoon. Put the truffles in small candy cups and serve now or refrigerate until ready to serve.
COCONUT CHOCOLATE TRUFFLES
I'm not very good at making cakes so whenever I needed to bring a plate of sweets to a morning or afternoon tea, I would make these. They are so easy to make. My daughter helps me rolled the coconut on the balls. Enjoy.
Provided by Chef floWer
Categories Candy
Time 30m
Yield 30 Balls
Number Of Ingredients 5
Steps:
- Crush the biscuits in a food processor until it is fine (like flour).
- Combine in a large bowl, the crush biscuits, 1/2 cup of fine desiccated coconuts and 2 tablespoons of cocoa. Mix the ingredients well.
- Then slowly stir in the sweetened condensed milk into the mixture. (Don't pour the whole content of the can, pour it in slowly as you only may need 340 grams of the can).
- You know you have the mixture right if the mixture is a dough ball. (If the balls are not holding shape then you may used too much sweetened condensed milk.) You should be able to roll them into a ball without being to hard or to soft.
- Shape the mixture into one-inch balls.
- Place the 1/4 cups of fine desiccated coconut into a flat plate (You may not need the whole 3/4 cups so just fill the flat plate when needed).
- Roll the ball into the fine desiccated coconut.
- Store in refrigerator until your ready to use.
Nutrition Facts : Calories 89.1, Fat 2.9, SaturatedFat 1.7, Cholesterol 3.9, Sodium 64.2, Carbohydrate 14.6, Fiber 0.7, Sugar 10.1, Protein 1.6
CHOCOLATE TRUFFLES
Make and share this Chocolate Truffles recipe from Food.com.
Provided by carolinafan
Categories Candy
Time 10m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- In a microwave safe bowl, heat chocolate chips at 50% power until chocolate is melted.
- Stir in vanilla and sweetened condensed milk.
- Chill for 2 hours or until mixture is easy to handle.
- Shape into 1-inch balls.
- Roll in coconut, sprinkles, cocoa or nuts if desired.
Nutrition Facts : Calories 77.7, Fat 3.9, SaturatedFat 2.3, Cholesterol 2.8, Sodium 11.7, Carbohydrate 11.2, Fiber 0.6, Sugar 10.3, Protein 1.1
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
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12 CHOCOLATE TRUFFLE RECIPES THAT'LL MAKE YOU FEEL FANCY
From allrecipes.com
Estimated Reading Time 2 mins
- Easy Decadent Truffles. If you're looking for a basic chocolate truffle recipe that'll change your life, this is it. You can get as creative as you want with these truffles, so feel free to dress them up or down.
- Basic Truffles. "Wow," says reviewer Krey. "This dish is so dangerous for me! I made it as stated and then rolled the balls in crushed heath bar bits.
- Raw Marzipan with Truffle Filling. It doesn't get much more decadent than these marzipan bites with truffle filling. This recipe calls for chopped hazelnuts, but you can use the nut of your choice.
- Brownie Truffles. This delicious brownie-truffle combo is the best of both worlds. The lollipop sticks are optional, but they sure do make these brownie bites fun to eat.
- Easy Chocolate Chip Cookie Dough Truffles. "I made this for a company Christmas party and everyone raved," says reviewer Amy Birkner Brown. "VERY rich and delicious.
- Pumpkin Truffles. This autumnal treat is the perfect Halloween or Thanksgiving appetizer. If you don't have any coffee liqueur on hand, you can easily substitute strong-brewed coffee.
- Cookies-and-Cream Truffles. You just need four easy-to-find ingredients (chocolate, sandwich cookies, cream cheese, and shortening) to make these fun bite-sized treats.
- Salted Dark Chocolate Hazelnut Caramel Truffles. "Dark chocolate, hazelnut, and caramel were just made to be eaten together. How can you resist the indulgent blend of sweet, nutty, with a dash of salt?"
- Rum Truffles. These boozy balls are as easy to make as they are to eat. They should feel firm on the outside, but the inside is beautifully soft.
- Mocha Truffles. How gorgeous are these coffee-infused chocolate truffles? Reviewers love how flavorful this recipe is, but you can cut back on the instant coffee for a milder bite.
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