SNOWBALL TRUFFLES
These five-ingredient truffles couldn't be more festive! Coconut flakes and white chocolate give the treats that winter wonderland look.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 24
Number Of Ingredients 5
Steps:
- Pulse cashews and coconut in a food processor until finely ground. Add chocolate; pulse just to combine.
- In a small saucepan, heat cream with salt until simmering. Pour hot cream mixture into food processor; pulse until well combined and chocolate is melted. Transfer mixture to a shallow bowl and refrigerate until set, at least 1 hour and, covered in plastic, up to 2 days.
- Scoop chilled mixture, 2 teaspoons at a time (use a 1 3/8-inch or other small scoop, if you have one), onto parchment-lined baking sheets. Roll into balls. Refrigerate 30 minutes.
- Place more coconut in a shallow dish. Place some of melted chocolate in the palm of your hand; roll a truffle in the melted chocolate to generously coat, then roll in coconut, pressing gently to adhere. Repeat with remaining balls. Refrigerate 1 hour, then transfer to an airtight container, stacking truffles no more than 2 to 3 high, and refrigerate up to 2 weeks. Bring to room temperature just before serving.
SNOWBALL TRUFFLES
Festive fun for the kids, these snowy truffles are great to give as gifts and fun to make in school holidays
Provided by Tana Ramsay
Categories Dessert, Treat
Time 35m
Yield Makes 30 truffles
Number Of Ingredients 3
Steps:
- Pour the cream into a saucepan and bring just up to the boil. Chop the chocolate into small pieces and place in a large bowl. Pour over the boiling cream, then stir until the chocolate and cream are well blended and smooth. Cool, then set aside in the fridge until the mixture is solid, about 2 hrs.
- Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands. Sprinkle the coconut onto a plate and roll the truffle in the coconut until evenly covered. Will keep in a cool place for 3 days or freeze for up to 1 month.
Nutrition Facts : Calories 111 calories, Fat 10 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
SNOWBALL TRUFFLES
As a kid I loved those snowball cakes, the chocolate cake ones with a creamy filling covered in marshmallow and coconut! These snowball truffles are a healthier version using the flavors I especially love--the chocolate and coconut! They make a delicious holiday treat!
Provided by Allrecipes Member
Categories Chocolate Candy
Time 1h10m
Yield 36
Number Of Ingredients 11
Steps:
- Coconut filling: Blend coconut, coconut milk, vanilla, and sweetener together. Refrigerate for about 10 minutes. Form chilled mixture into balls (about 1/2 teaspoon mixture each). Balls should be about the size of a small marble. Refrigerate or freeze coconut balls until ready to be wrapped in the chocolate truffle mixture.
- Chocolate truffles: Process nuts to a coarse crumb texture in a food processor. Add the cacao powder, protein powder, and salt; pulse until combined. Add vanilla and half of the dates; pulse until combined. Add remaining dates and coconut oil. Pulse until the mixture is well blended and sticks together when pressed between your fingers. Divide into 36 balls, about 1 teaspoon each (form the same number as the coconut balls).
- Flatten the chocolate balls so they can be molded around the coconut balls. Sprinkle coconut on a plate or in a bowl. Roll balls in coconut and place on a rimmed cookie sheet or shallow container in a single layer. Refrigerate until firm, about 30 minutes. After truffles have set, enjoy immediately or store in an airtight container in the refrigerator or freezer. They will keep longer in the freezer (up to a month), or 2 weeks in the refrigerator. Enjoy!
Nutrition Facts : Calories 112.7 calories, Carbohydrate 6 g, Fat 9.6 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 5.5 g, Sodium 22.3 mg, Sugar 2.6 g
SNOW BALLS (OREO BALLS OR OREO TRUFFLES)
O-O-O good. If you like Oreo cookies, you'll love these truffle-like cookies (or are they candy?). I got this recipe from Brenda C at a cookie exchange in 2006, and it's made it to the top of my easy/yummy sweets list.
Provided by AngieME
Categories Candy
Time 2h15m
Yield 45 cookies, 15 serving(s)
Number Of Ingredients 3
Steps:
- Crush the oreos really well and mix with cream cheese (can use blender or mixer.).
- Roll into walnut size balls.
- Chill for at least 1 hour.
- Melt the almond bark in microwave.
- Dip chilled balls into melted almond bark and set up on wax paper.
- You can decorate with drizzles of opposite color almond bark or sprinkles, if desired.
- Keep them refrigerated. Try to share!
MARZIPAN SNOWBALL TRUFFLES (VEGAN)
If you like Ritter Sport Marzipan bars, you'll LOVE these! In this case, the marzipan is on the outside, which makes them look like little snowballs, and means you don't have to temper the chocolate. This is my veganized version of a recipe found here: http://jugalbandi.info/2008/12/marzipan-truffles/
Provided by Prose
Categories For Large Groups
Time 5h
Yield 36 truffles, 36 serving(s)
Number Of Ingredients 15
Steps:
- For the ganache:.
- Cut the chocolate fine with a serrated knife. If it's not fine, it will not melt. Make sure it's at room temperature.
- If the butter is not at room temperature, cut it fine as well. Place everything except the soy creamer in a wide bowl with a lid.
- Heat the creamer and just when it comes to a boil, pour it over the remaining ingredients. Stir it gently until everything melts and it's smooth and glossy. Let it sit open until the steam evaporates and it's warm, not hot. Then cover with cling wrap, put the lid, and refrigerate for 2 to 4 hours.
- Scoop out with a melon baller or teaspoon. Place the parchment on a metal pan and freeze (there's no need to cover) for an hour until they turn rock solid.
- For the marzipan:.
- Keep a saucer (or two) in the freezer to chill.
- Grind 3 cups of the almonds in a food processor (or in a spice grinder in 1/4 cup batches at a time) until it is a fine powder. It may turn a little pasty with the released oils, but that's fine. Feel through the powder/paste with your fingers to make sure there are no pieces. If there are, remove the pieces and add them to the next grinding batch. Be patient 'cos this takes a while.
- Heat the water in a wide, heavy-bottomed pan. When it begins to simmer, add the sugar.
- On medium heat, stir until all the sugar dissolves. Add the powdered almonds, orange blossom water/rose water, almond extract, salt and lemon juice.
- Stir on medium heat and cook for a few minutes. Please do not leave the stove unattended, or it may burn. Cook it until it thickens and starts coming together into a paste.
- Test a tiny bit on the chilled saucer. If it forms a soft ball that holds it shape, take it off the fire (about 240 F). Let it cool a bit uncovered and knead it into a soft, glossy ball.
- Cover with cling wrap and refrigerate for a couple of hours if you have the time. Else, let it cool completely. If it's too loose, grind up the reserved almonds and add a couple tablespoons of the powder to the marzipan. Knead it in and leave it alone for half an hour. If it's too dry, a bit of kneading will make it more pliable, or use a drop of water.
- Assembling the truffles:.
- Make sure the marzipan is at room temperature and soft at all times. If you think it's drying up, knead it a bit until it becomes soft and glossy with slightly moist fingers. Else, the balls will crack while shaping.
- Make sure the ganache balls are very cold. Else, they will ooze as you are folding the marzipan over them. If you sense them softening, stick them back in the freezer for five minutes.
- Pinch out small pieces of the marzipan and roll them into balls slightly larger than the ganache balls. The softer and more pliable the marzipan is, the less you will need. So roll each ball between your palms until it is soft and shiny before spreading it with your fingertips into a round big enough to fit the chocolate centre.
- Place the ganache ball in it, tuck up and seal the edges, and roll the whole thing between your palms until you have a smooth truffle.
- Dip it in a bowl of sugar on all sides and place it in a box or mini-muffin paper liner. When they are all done, place them back in the refrigerator.
Nutrition Facts : Calories 122.1, Fat 7, SaturatedFat 1.3, Cholesterol 4.4, Sodium 13.6, Carbohydrate 13.8, Fiber 1.2, Sugar 12, Protein 2.3
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