Pink Chocolate Truffles Food

PINK CHOCOLATE TRUFFLES

Steps:

• Heat first amount of chocolate chips, whipping cream, and butter in a saucepan on lowest heat, stirring often, until chips are almost melted.
• Remove from heat and stir until smooth.
• Add food colouring one drop at a time, stirring until mixture is light pink throughout.
• Press jam through sieve into a bowl and discard seeds.
• Add liquer and stir well into chocolate mixture.
• Cover and chill for about 2 hours until firm enough to roll into balls.
• Roll into balls and freeze on a waxed paper lined baking sheet for about 1 hour until firm.
• Melt second amount of white chocolate chips and dip balls until entirely coated.
• Place on same waxed paper lined baking sheet and let set for at least 1 hour.
• If using, melt pink chocolate and spoon into a piping bag fitted with a small writing tip.
• Drizzle pink chocolate in a decorative pattern over balls, if desired.
• Let stand until set.
• Enjoy!

CHOCOLATE TRUFFLES

Steps:

• Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
• Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
• With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

CHOCOLATE TRUFFLES

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.

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.

PINK COCONUT TRUFFLES

Steps:

• In a medium microwave-safe bowl combine semisweet chocolate, whipping cream, and butter. Microcook, uncovered, on 100% power (high) for 1 minute. Remove from microwave and stir until smooth. If necessary, return chocolate mixture to microwave and cook on high for 30 seconds more; stir until smooth.
• Stir 2/3 cup coconut into the chocolate mixture. Cover bowl and refrigerate for 1 1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes.
• Meanwhile, tint remaining coconut, if desired, by combining coconut and 1 to 2 drops of gel pink food coloring or red food coloring; toss until coconut is tinted. Roll the chocolates between the palms of your hands into round balls, wetting hands if necessary. Roll the chocolate balls in remaining coconut; cover and refrigerate.
• Let truffles stand at room temperature for 15 minutes before serving.