LUSCIOUS CHOCOLATE TRUFFLES
Experiment with different liqueurs when making delectable chocolate truffles.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 15
Number Of Ingredients 8
Steps:
- Line cookie sheet with foil or parchment paper. In 2-quart saucepan, melt 1 cup of the chocolate chips over low heat, stirring constantly; remove from heat. Stir in butter. Stir in whipping cream and liqueur. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
- Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
- In 1-quart saucepan, heat shortening and remaining 1 cup chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Return to cookie sheet. Immediately sprinkle nuts and apricots over some of the truffles. Reheat chocolate dipping mixture, if necessary. Refrigerate truffles about 10 minutes or until coating is set.
- In 1-quart saucepan, heat baking bar over low heat, stirring constantly, until melted. Drizzle over some of the truffles. Refrigerate just until set. Store in airtight container in refrigerator. Remove truffles from refrigerator about 30 minutes before serving; serve at room temperature.
Nutrition Facts : Calories 160, Carbohydrate 14 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Truffle, Sodium 15 mg, Sugar 12 g, TransFat 0 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.
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.
LUSCIOUS CHOCOLATE TRUFFLES
These were originally from a Betty Crocker cookbook. I usually make them with milk chocolate chips for the 1st cup and semi-sweet for the 2nd cup.
Provided by Crocheting Mama
Categories Candy
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Line cookie sheet with foil.
- Melt 1 cup of chocolate chips in a heavy 2-qt saucepan over low heat stirring constantly; remove from heat. Stir in margarine. Stir in whipping cream and liqueur. Refrigerate 10-15 minutes, stirring frequently, just until thick enough to hold shape.
- Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.
- Freeze 30 minutes.
- Heat shortening and remaining 1 cup of chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
- Dip truffles, one at a time, into chocolate. Return to foil-lined cookie sheet. Immediately sprinkle some or all of the truffles with your desired toppings (nuts, cocoa, coconut).
- Refrigerate about 10 minutes or until coating is set. Drizzle some of them with a glaze of the powdered sugar and milk if desired.
Nutrition Facts : Calories 135.3, Fat 9.8, SaturatedFat 5.2, Cholesterol 5.4, Sodium 12.8, Carbohydrate 14.2, Fiber 1.3, Sugar 12.2, Protein 1
CHOCOLATE TRUFFLES
This recipe was given to me by my mother-in-law Jocelyn. These are truly one of the most delicious truffles I have ever eaten! :)
Provided by christie
Categories Candy
Time 1h
Yield 100-150 truffles, 20 serving(s)
Number Of Ingredients 6
Steps:
- Crush biscuits into fine crumbs.
- Add coconut and drinking chocolate.
- Chop the chocolate into fine pieces and stir into the biscuit mix.
- Melt the butter and condensed milk together over a low heat then add that too, mixing well to combine.
- Roll into balls and coat in extra coconut.
- Store in the refrigerator.
Nutrition Facts : Calories 180.2, Fat 14, SaturatedFat 9.4, Cholesterol 14.7, Sodium 56.2, Carbohydrate 15.5, Fiber 2.8, Sugar 11.2, Protein 3.5
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