Milk Chocolate Truffles Food

MILK CHOCOLATE TRUFFLES

Steps:

• Put a heatproof bowl inside a larger bowl filled with boiling water. Break the chocolate into small chunks (to help it melt quicker) Put into bowl.
• Boil a full kettle. Meanwhile warm butter and cream together in the microwave, do not allow it to boil. Start with 30 seconds stir and keep adding 10 seconds more until hot. Pour hot cream on top of the chocolate.
• Carefully pour boiling water into a bowl/tub which is larger than the bowl with chocolate and cream. Place the smaller bowl into this tub and carefully stir the cream and chocolate together until smooth and glossy. Do not allow any of the boiling water to splash into the mixture.
• Once well mixed, place in the fridge for at least 2 hrs (do not cover this will create droplets of water which ruin the mixture)
• Use a teaspoon to scrape about 2 tsp of mixture into your hand, now roll it into a ball. It will be sticky, but try not to spend too much time rolling or they will melt!
• Now choose your toppings, roll the truffle ball in your topping and place in a paper or silver tray.
• Eat immediately or store in airtight container/bag in the fridge until needed! (Will keep for 2 weeks)

CHOCOLATE TRUFFLES

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.

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.

COCONUT CHOCOLATE TRUFFLES

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.

MILK CHOCOLATE-ESPRESSO TRUFFLES

Steps:

• Stir first 3 ingredients in top of double boiler set over simmering water until smooth. Remove from over water. Whisk in Kahlúa. Cool 15 minutes. Freeze until firm, about 2 hours.
• Line baking sheet with foil. Place cocoa powder on plate. Scoop chocolate mixture by very generously mounded teaspoonfuls onto prepared sheet, forming 1-inch mounds. Dust hands with cocoa powder; roll mounds between palms, forming smooth balls, then roll in cocoa powder to coat lightly. Return to sheet. Cover with foil; chill truffles until firm, at least 2 hours. (Can be made ahead. Chill in covered container up to 1 week or freeze up to 1 month.) Let stand at room temperature until slightly softened before serving.

MILK CHOCOLATE CREAM CHEESE TRUFFLES

Steps:

• Melt the chocolate chips in a heavy sauce pan.
• Add other 2 ingredients and cook and stir till all are melted and well incorporated.
• Chill till firm.
• Form into size ball you wish, placing on wax paper lined cookie sheet. Chill till ready to dip.
• Melt dipping chocolate in microwave and dip each truffle in dipping chocolate placing on another wax paper lined cookie sheet and chill in fridge till chocolate is set.
• Store in airtight container in fridge.
• Amount is determined by size you make them.
• Prep time does not include chill time.

MILK CHOCOLATE-KAHLUA TRUFFLES

Steps:

• In a large saucepan combine chocolate, cream, butter, espresso powder and Kahlua and heat over moderately-low heat, stirring, until smooth.
• Transfer to a bowl and chill, covered, for 4 hours, or until firm.
• Form by tsps into balls and roll in cocoa powder.
• Press a coffee bean half on each truffle and chill on a baking sheet lined with wax paper for 1 hour, or until firm.
• Keep in an airtight container, chilled, for up to 2 weeks.

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.