BRAZILIAN CHOCOLATE FUDGE TRUFFLES (BRIGADEIROS)
Steps:
- Pour the condensed milk into your heaviest pot. Stir in the cocoa powder and the salt.
- Cook, stirring constantly, over low heat. Keep the mixture barely at a boil to prevent burning and sticking.
- Cook for 10 to 15 minutes, stirring constantly until the mixture becomes very thick and shiny and starts to pull away from the bottom and sides of the pan.
- Remove from the heat and stir in the butter and vanilla.
- Chill in the refrigerator for 20 to 30 minutes. With buttered hands, roll the mixture into 1-inch balls.
- Roll each ball in the chocolate sprinkles and place in a paper cup.
- Chill until ready to serve.
Nutrition Facts : Calories 107 kcal, Carbohydrate 15 g, Cholesterol 14 mg, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, Sodium 61 mg, Sugar 15 g, Fat 4 g, ServingSize 20 candies, UnsaturatedFat 0 g
DARK CHOCOLATE TRUFFLES
Provided by Tyler Florence
Categories dessert
Time 3h40m
Yield 15 to 20 candies, depending on size
Number Of Ingredients 4
Steps:
- In a saucepan, bring the cream just to a simmer over medium-low to low heat. Pour the cream over the chocolate in a bowl and cover with plastic wrap. Let stand about 10 minutes to melt the chocolate.
- Add the vanilla and stir until smooth. Set aside to cool to room temperature, 30 minutes to 1 hour.
- Then beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored. If the chocolate has cooled enough, it will be ready to form truffles right away. If the chocolate is still too soft to hold its shape when rolled in a ball, spread over the bottom of a baking dish and smooth the top. Refrigerate until firmed, but still scoopable, up to 2 hours.
- Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate and gently roll into a ball. Place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a baking sheet lined with parchment or waxed paper.
- If making the truffles a day or two ahead of time, let them stand at room temperature for at least 1 hour before serving.
DARK CHOCOLATE FUDGE
Make and share this Dark Chocolate Fudge recipe from Food.com.
Provided by HopeK
Categories Candy
Time 1h30m
Yield 2 pounds, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- In heavy saucepan, over low heat, melt chips w/milk and salt.
- Remove from heat and stir in walnuts and vanilla.
- Spread evenly into wax paper lined 8 or 9" square pan.
- Chill pan 2 hours or until firm.
- Turn fudge onto cutting board, peel off wax paper and cut into squares.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 370.6, Fat 18.6, SaturatedFat 11.1, Cholesterol 13.5, Sodium 71.5, Carbohydrate 53.5, Fiber 3, Sugar 49.1, Protein 5.3
FAST TRUFFLE FUDGE
Make our truffle fudge in mere minutes and box it up with pretty tissue paper for the perfect homemade gift. It uses just four ingredients and very little effort
Provided by Miriam Nice
Categories Treat
Time 7m
Yield Makes around 30 pieces
Number Of Ingredients 4
Steps:
- Line a 18cm x 18cm brownie tin or similar-sized square food box with cling film. Put the dark chocolate and butter in a heatproof bowl and microwave until melted, stopping to stir the mixture every 30 seconds. Add in the sour cherries along with the caramel. Mix everything together then put into your prepared tin. Chill in the fridge until set (around 1 hr) then turn it out onto a board and remove the cling film. Chop into squares to serve.
Nutrition Facts : Calories 71 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
DARK FUDGE TRUFFLES
Got this from Hershey's site. Talk about heavenly!!!!!Melt in mouth GOOD. Look out for gathering pounds.
Provided by Myrna 2
Categories Candy
Time 6m
Yield 36 serving(s)
Number Of Ingredients 3
Steps:
- Combine chips and whip cream in microwave bowl.
- Microwave for 1 minute.
- Stir.
- If needed,microwave at 15 seconds more, stirring after each additional 15 sec.
- till melted and smooth.
- Refrigerate for 3 hours.
- Roll into 1" balls in coating.
- Cover and store in fridge.
Nutrition Facts : Calories 47.9, Fat 3.1, SaturatedFat 1.8, Cholesterol 0.9, Sodium 2.6, Carbohydrate 6, Fiber 0.6, Sugar 5.2, Protein 0.4
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EASY SALTED CARAMEL FUDGE TRUFFLES - SWEETEST MENU
From sweetestmenu.com
4.4/5 (7)Total Time 4 hrs 6 minsCategory TrufflesCalories 239 per serving
- In a medium microwave-safe bowl (with high sides for splatter), add butter, sweetened condensed milk and brown sugar.
- Heat in the microwave for approximately 3 minutes, stopping to stir every minute. By the end of the 3 minutes, the butter should be completely melted and the sugar dissolved.
- Give the caramel a good stir, then heat for another 3 minutes, making sure you stir every 30 seconds. If you don’t the caramel will get too hot and bubble over – making a mess in your microwave. Keep in mind the caramel is getting very hot, so use an oven mitten to safely get the bowl in and out of the microwave.
- By now, your caramel should be very thick and golden in colour*. Add white chocolate. Give it a good stir to make sure the chocolate is melted and mixture is smooth. Lastly, stir in sea salt.
FUDGE TRUFFLES | GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
Servings 24Total Time 3 hrs 25 minsEstimated Reading Time 4 minsCalories 104 per serving
- Bring coconut milk to a simmer in a medium saucepan. Turn off heat. Pour chocolate into coconut milk and let sit for 2 minutes undisturbed to melt. Using a spatula gently stir chocolate and coconut milk mixture until all the chocolate is melted and mixture is smooth.
- Add almond butter and stir in gently until well combined. Pour mixture into a shallow parchment-lined container and chill in refrigerator until firm (about 3-4 hours).
- Meanwhile, pre-heat oven to 350 F. Place sliced almonds evenly on a parchment-lined baking sheet and toast in oven until lightly golden (about 3 minutes). Let cool completely and coarsely chop. Place toasted and chopped almonds on a large shallow plate.
- Lift parchment out of container and using a knife cut truffles into 24 squares. Using your hands quickly roll the squares into balls and then roll the balls in the chopped toasted almonds.
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- Combine chocolate chips and cream in medium microwave-safe bowl. Microwave at HIGH (100%) one minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
- Refrigerate three hours or until firm. Roll mixture into 2.5 centimeter balls. Roll each ball in coating. Cover; store in refrigerator.
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