So Easy Homemade Truffles Food

EASY TRUFFLES

Steps:

• Place chocolate chips and milk in a microwave-safe bowl; microwave on high for 3 minutes, stirring halfway through. Stir in vanilla. Refrigerate, covered, until firm enough to shape, about 3 hours., Shape into 1-in. balls; roll in nuts or jimmies. Place in a 15x10x1-in. pan; refrigerate until firm, about 1 hour.

SO-EASY TRUFFLES

Steps:

• Place cookies in a food processor; cover and process until finely crushed. Add cream cheese; process until blended. Roll into 1-in. balls. Roll in wafer crumbs. Store in an airtight container in the refrigerator.

BASIC TRUFFLES

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.

EASY DECADENT TRUFFLES

Steps:

• In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

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.

EASY TRUFFLES

Steps:

• MELT chocolate chips in medium saucepan over low heat, stirring constantly; remove from heat. Stir in orange extract and frosting; blend well. Refrigerate 1 to 2 hours or until firm. PLACE each coating in its own pie pan. Scoop mixture into 1-inch balls; drop onto coating (mixture will be sticky). Roll to coat. Place in foil candy cups, if desired. Store in refrigerator.

SO EASY HOMEMADE TRUFFLES

Steps:

• Melt chocolate in microwave on med. power.
• Stir occasionally; set aside.
• Beat cream cheese until smooth.
• Gradually add sugar, beating until well blended.
• Add melted chocolate and vanilla, mix well.
• Refrigerate for 1 hour.
• Roll into 1 inch balls.
• Roll in nuts or coconut.
• Store in refrigerator.

SANDY'S SINFUL TRUFFLES

Steps:

• In a medium bowl, mix the jam, cake crumbs and liqueur. Mix in the melted chocolate. Roll batter into 2-inch balls and then roll in chopped walnuts. Transfer balls to a cookie sheet and refrigerate until set, about 20 minutes.

EASY TRUFFLES

Steps:

• Using a food processor crumb the biscuits/cookies. If you don't have a food processor just put biscuits into a plastic bag and roll with a rolling pin until crumbed.
• Mix crumbs well with the cream cheese.
• Roll into small balls.
• Either dip into melted chocolate and place on baking paper to set or roll in coating of your choice.
• Store in fridge until required.

SUPER EASY CHOCOLATE TRUFFLES

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).

NO-FUSS TRUFFLES

Steps:

• In a microwave-safe bowl, melt chips; stir until smooth. Cool to room temperature, about 30 minutes, stirring several times. , Fold in whipped topping. Drop by rounded teaspoonfuls onto waxed paper-lined baking sheets. Freeze for 1-1/2 hours or until firm. , Shape into balls; roll in almonds, crumbs or peanuts. Refrigerate or freeze in an airtight container. If frozen, remove from the freezer 30 minutes before serving.

EASY MOCK TRUFFLES

Steps:

• Melt chocolate in top of double boiler over hot water or in microwave. Stir until evenly melted. Add the can of frosting and the flavor/extract. Blend well. Mixture may start to thicken. Chill in refrigerator for several hours or overnight.
• Use spoon or melon baller to scoop mixture into hand and roll in coating of your choice, place in mini muffin cups. Place in decorated box or tin and give as gift or place on party tray.
• Play around with different combinations. I personally love chocolate rasberry. Hubby loves chocolate mint. I have also done them with rum extract, orange, Kahlua extracts. You can use milk chocolate chips or semi-sweet. You can change the flavors of frosting as well. There is no limit to the possibilities here.