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
EASY CHOCOLATE TRUFFLES
My children and I often make these super-easy chocolate balls during the holiday season to dress up our cookie trays and gift baskets. For added color, the balls can be rolled in nonpareils, sprinkles or ground nuts.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield About 6 dozen (about 2-1/4 pounds).
Number Of Ingredients 5
Steps:
- In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Stir in milk, almond extract and salt. Cool to room temperature. Shape into 1-in. balls; roll in nonpareils and sprinkles. Store in an airtight container.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 24mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
EASY CHOCOLATE TRUFFLES
For these five-ingredient truffles, it takes only a few minutes to whip up a batch of rich ganache from heavy cream and semisweet chocolate. After pouring the mixture into a pan and chilling, you can choose to take the easy route and simply cut them into bite-size squares, or roll up your sleeves and form them into beautiful bonbons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Yield Makes about 5 dozen
Number Of Ingredients 5
Steps:
- 1. Line an 8-inch square baking pan with parchment, with overhang on two sides. In a saucepan, bring heavy cream and salt to a simmer.
- Place chocolate in a heatproof bowl and pour hot cream mixture over top; let stand 5 minutes then stir until smooth. Pour mixture into baking pan and refrigerate until set, at least 2 hours.
- When mixture is firm, cut into 1-inch squares and toss in cocoa powder. (See variation section below for instructions on rolling the truffles into balls). To store, box up truffles and refrigerate them at least 15 minutes and up to 2 weeks.
Nutrition Facts : Calories 51 g, Fat 4 g, Protein 1 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.
EASY CHOCOLATE CHIP COOKIE DOUGH TRUFFLES
I made some changes to a recipe that we found in our Taste of Home subscription that was somewhat bland. It has become a favorite. I am asked to make these truffles for EVERY occasion - even for other family members to take to work or other celebrations!
Provided by clapperkidsmom
Categories Desserts Candy Recipes Truffle Recipes
Time 1h30m
Yield 48
Number Of Ingredients 8
Steps:
- Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Beat in the vanilla extract. Add flour, alternately with sweetened condensed milk, beating well after each addition. Fold in the chocolate chips and toffee bits; mixing just enough to evenly combine.
- Using a small cookie scoop, make 1-inch balls and place them on waxed paper lined baking sheets. Refrigerate until firm, about 1 hour.
- Melt the chocolate coating in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or coating will scorch. Dip the dough balls in the chocolate coating, allowing any excess to drip off. Place on waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces. Refrigerate until firm, about 15 minutes. Store in the refrigerator.
Nutrition Facts : Calories 146 calories, Carbohydrate 19.3 g, Cholesterol 9.9 mg, Fat 7.9 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 4.6 g, Sodium 37.8 mg, Sugar 9 g
BASIC TRUFFLES
This is a basic truffle filling to which you can add your own flavorings or extracts. You may use this to fill the chocolate shells you make using candy molds or roll into balls then into powdered sugar, cocoa, sprinkles or other toppings
Provided by Gina Mork
Categories Desserts Candy Recipes Truffle Recipes
Time 1h50m
Yield 35
Number Of Ingredients 3
Steps:
- In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.
Nutrition Facts : Calories 61.8 calories, Carbohydrate 5.6 g, Cholesterol 3.5 mg, Fat 4.1 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 1.4 mg, Sugar 4.4 g
SUPER EASY CHOCOLATE TRUFFLES
This is a wonderful truffle recipe: It's very quick to put together and still tastes like a ton of work went into it. It can be easily varied by subbing any other alcohol or flavoured-syrup for the rum.
Provided by Lalaloula
Categories Candy
Time 30m
Yield 28 truffles
Number Of Ingredients 10
Steps:
- Take 125g of the chocolate and grate it finely (Use a piece of paper to hold the chocolate so that it doesnt melt under your fingers). Chop the remaining 25g into small pieces.
- Cream the butter (I used a spoon, but you may also use a hand-mixer). In portions add the grated and chopped chocolate as well as the chocolate/cocoa powder and the rum.
- Form balls (about the size of a hazelnut) out of the mass (wash your hands with cold water if they get too warm to form the balls without melting all the chocolate) and roll them in your desired garnish (see above).
- Place in candy wrappers and store in a box in a cool place (these will keep for up to 8 days).
Nutrition Facts : Calories 42.5, Fat 3, SaturatedFat 1.9, Cholesterol 5, Sodium 16.9, Carbohydrate 3.2, Fiber 0.2, Sugar 2.8, Protein 0.4
EASY CHOCOLATE TRUFFLES RECIPE
Whip up a batch of the Easy Chocolate Truffles recipe-they'll only taste complicated. Elegant yet easy, Easy Chocolate Truffles are made with cream cheese, powdered sugar, chocolate and vanilla are rolled in walnuts, cocoa and coconut.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h30m
Yield 6 dozen or 24 servings, 3 truffles each.
Number Of Ingredients 5
Steps:
- Beat cream cheese in large bowl with mixer on medium speed until smooth. Gradually add sugar, mixing until well blended.
- Add melted chocolate and vanilla; mix well. Refrigerate 1 hour or until chilled.
- Shape into 1-inch balls. Roll in walnuts, cocoa, powdered sugar or coconut. Store in refrigerator.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
SIMPLE CHOCOLATE TRUFFLES
These decadent chocolates are rich enough for the most devoted chocolate lover.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 dozen
Number Of Ingredients 3
Steps:
- Chop chocolate finely using a serrated knife, and place in a large heatproof bowl.
- In a medium saucepan, bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes; use a rubber spatula to gently stir chocolate and cream until combined. Allow to sit at room temperature until just thickened, about 15 minutes.
- Pour ganache mixture into a shallow glass dish. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.
- Using a small spoon, scoop out ganache into 1-inch nuggets; place on a parchment-lined baking sheet. Chill for 10 minutes. Use fingertips to mold truffles into round shapes. Roll in cocoa powder to coat; chill in an airtight container until ready to serve.
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