Easy Dark Chocolate Truffles Food

EASY CHOCOLATE TRUFFLES

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.

EASY CHOCOLATE TRUFFLES

Steps:

• Place chocolate, cream and butter in a microwave proof bowl. Microwave on high for 4 x 30 second bursts, stirring in between.
• Cover bowl with a plate and stand for 5 minutes, then stir until chocolate is melted and smooth (this is a ganache!)
• Place the bowl in the refrigerator for 6 hours. Do not be tempted to shortcut it by freezing it! (Note 2)
• Put a dinner plate or tray that you will use to place the rolled truffles on in the fridge as well.

EASY DARK CHOCOLATE TRUFFLES

Steps:

• Heat chocolate and cream in a heatproof bowl set over a pan of simmering water, stirring occasionally, until chocolate is melted and mixture is smooth. Remove from heat. Add butter (and alcohol, if desired); stir until butter is melted.
• Pour mixture into an 8-inch square baking dish. Cover with plastic wrap; refrigerate until mixture is firm but still spoonable, about 2 hours.
• Line a baking sheet with parchment paper. Using a very small (about 1 inch diameter) ice cream scoop (or a melon baller), drop balls of chocolate mixture onto lined sheet. Refrigerate 10 minutes.
• Put cocoa in a large bowl. With cocoa-dusted hands, roll chocolate balls one at a time until smooth. Drop into cocoa; roll to coat.

TWILIGHT DARK CHOCOLATE TRUFFLES

Steps:

• Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour
• Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.

TRADITIONAL FRENCH DARK CHOCOLATE TRUFFLES

Steps:

• Gather the ingredients.
• Heat the heavy cream in a small saucepan over medium heat until it is hot and starting to bubble but not fully boiling. Remove the cream from the heat immediately.
• Add the finely chopped chocolate and vanilla extract and stir with a wooden spoon until the ganache is completely smooth.
• Pop the pan into the fridge and chill the ganache until it is hard enough to roll into balls. Do not use the freezer, as this will make the ganache unworkable.
• Measure out each truffle by the heaping teaspoonful and use your hands to quickly roll the ganache into a ball.
• If the ganache gets too warm, put it back in the fridge for a few minutes to firm up. Work quickly so that your hands don't melt the chocolate too much. Chill the balls, a few at a time, as you go.
• Put the cocoa powder into a shallow dish. Take each chilled chocolate ball and quickly roll in the cocoa powder for an even coating. Pop the truffle onto a plate and place back into the fridge to chill down again before serving.

CHOCOLATE NUT BARK

Steps:

• Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes.
• Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.

DARK CHOCOLATE TRUFFLES

Steps:

• Heat cream, until it bubbles.
• Pour the heated cream over chopped chocolate. Do not mix
• Let the chocolate be in the heated cream, when you see the chocolate melting into the cream. Use a spatula and mix very gently. This forms an emulsion( something that happens when the fat and liquid are mixed). This mixture is called truffle or ganache.This is what gives the truffles the melt in the mouth texture.
• Put the truffle mixture in the refrigerator, until the consitency is hard enough to form balls.
• Make them at a size you wish. Mine was 3/4th of a table spoon. Use a scooper, else a stainless steel spoon should be good.
• Put the cocoa powder in a small bowl. Roll them on cocoa powder. and place them on the serving platter.

DARK CHOCOLATE RASPBERRY TRUFFLES

Steps:

• Place chocolate in a medium mixing bowl and set aside.
• Pour heavy cream into a shallow saucepan or cooking pot and heat over medium-high heat until almost boiling. Once you see it begin to steam and form small bubbles on the side, pull it off and immediately pour it over the chocolate.
• Let the mixture sit for 5 minutes, then stir together. The mixture should be extremely smooth, with all the chocolate melted. If needed, microwave the cream and chocolate together in 15 second increments, stirring when finished, until completely smooth.
• Add raspberry preserves/jam and stir to combine. Place uncovered in the refrigerator for 2 hours, or until the chocolate ganache has hardened and is scoopable.
• Line a large half pan baking sheet or tray with parchment paper. Use a melon baller or a tablespoon to scoop out small portions of the ganache. Use your hands to roll them into 1-inch balls. Place on the baking sheet and freeze for 15 minutes.
• Place cocoa powder in a small bowl. Drop each truffle in the cocoa powder and roll until completely coated. Store in an airtight container in refrigerator until ready to serve.

EASY DARK CHOCOLATE RASPBERRY TRUFFLES

Steps:

• In a small bowl combine the semi sweet chocolate chips and raspberry jam; set aside
• In a small sauce pan warm the heavy whipping cream until it comes to a simmer
• Pour the heavy cream over the chocolate chips and let it sit for 2-3 minutes
• Slowly whisk the chocolate and heavy cream mixture until the chocolate is melted and smooth
• Cover the top of the chocolate ganache with plastic wrap and refrigerate for 2-3 hours or until the ganache has hardened
• Scoop the chocolate ganache into 1 inch balls and place on a parchment lined baking sheet
• Once all the ganache is scooped, roll the ganache into balls and place back on the baking sheet
• Right after you scoop the chocolate ganache and roll into balls, roll them in the chocolate sprinkles, powdered freeze dried strawberries or cocoa powder and place back in the refrigerator to allow the truffles to set
• If you are dipping the truffles in white chocolate, place the ganache balls back in the refrigerator to set while you are warming the white chocolate
• In a small microwave safe bowl, combine the white chocolate and coconut oil
• Warm the chocolate in the microwave for 30 second increments until the chocolate is melted and smooth
• Remove the truffles from the refrigerator and dip each chocolate ganache ball into the white chocolate using a small fork or candy dipping tool
• Remove the ganache ball from the chocolate and place on a parchment lined baking sheet
• Continue dipping all of the chocolate ganache balls until all are covered in white chocolate
• Once the white chocolate coating is dry, drizzle the extra white chocolate over each truffle and garnish with the powdered freeze dried raspberries

EASY DARK CHOCOLATE TRUFFLES

Steps:

• Line 8-inch square pan with plastic wrap, with ends of wrap extending over sides. Use pulsing action of food processor to process chocolate just until finely chopped.
• Bring cream and corn syrup to boil in saucepan. With food processor running, slowly pour cream mixture through feed tube at top of food processor, mixing after each addition until well blended. Add butter; pulse until smooth. Pour into prepared pan.
• Refrigerate 2 hours or until firm. Use plastic wrap handles to remove dessert from pan; cut into 1-inch squares. Roll, 1 at a time, in cocoa powder, turning to evenly coat each truffle with cocoa powder. Shake lightly to remove excess cocoa powder.

CHOCOLATE TRUFFLES

Steps:

• *For many different flavor ideas, including coffee, raspberry, coconut, and peppermint truffle, be sure to scroll up earlier in this post!To make the chocolate truffles, chop chocolate finely so it will melt more quickly and evenly. If using coconut milk, be sure it's the full-fat canned type. Heat the milk or cream just until it barely begins to boil. Pour over the chocolate, add the salt and vanilla if using, and stir until smooth. Refrigerate at least 2 hours, or until firm enough to scoop out and roll balls with your hands or a mini cookie scoop. If desired, roll truffles in cocoa powder, sprinkles, crushed walnuts or almonds, coconut, powdered sugar, or melted chocolate. Set on a parchment-lined plate, and refrigerate or freeze until ready to serve. Leftover truffles can be refrigerated for 1-2 months. View Nutrition Facts

DARK CHOCOLATE TRUFFLES

Steps:

• Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl.
• Heat the heavy cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to stand for 5 minutes, then stir until smooth (now you have ganache). Refrigerate the ganache for 1 hour until firm but not hard.
• Line a baking sheet with parchment paper. Using a tablespoon of ganache for each truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto the parchment lined baking sheet. Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles). When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds. Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioners sugar until completely covered. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.

EASY DARK CHOCOLATE TRUFFLES

Steps:

• Add butter, milk, and chocolate to a medium-sized pot and heat on medium-high heat until melted (about 5-6 minutes; often mix, so the chocolate doesn't burn). Set aside for 5 minutes.
• Add dry ingredients to a large bowl and mix with a spatula until combined.
• Add melted chocolate to dry ingredients and mix until combined.
• Make small balls with your hands.
• Roll them into toppings of your choice (see recipe ingredients for examples). Serve them immediately. Enjoy!

DARK CHOCOLATE TRUFFLES

Steps:

• In a saucepan, bring the cream just to a simmer over medium-low to low heat. Pour the cream over the chocolate in a bowl and cover with plastic wrap. Let stand about 10 minutes to melt the chocolate.
• Add the vanilla and stir until smooth. Set aside to cool to room temperature, 30 minutes to 1 hour.
• Then beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored. If the chocolate has cooled enough, it will be ready to form truffles right away. If the chocolate is still too soft to hold its shape when rolled in a ball, spread over the bottom of a baking dish and smooth the top. Refrigerate until firmed, but still scoopable, up to 2 hours.
• Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate and gently roll into a ball. Place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a baking sheet lined with parchment or waxed paper.
• If making the truffles a day or two ahead of time, let them stand at room temperature for at least 1 hour before serving.