KIDS CAN MAKE: FRUIT-AND-NUT CHOCOLATE TRUFFLES
These one-bite treats are extra rich and satisfying, thanks to the surprising addition of dried apricots and prunes. For little kids: Let them roll and decorate the truffles. For big kids: Let them measure, scoop, decorate and package them. To wrap them up: Roll 5 to 6 truffles in parchment, and twist the ends closed.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 30 to 36 truffles (5 to 7 gifts in parchment)
Number Of Ingredients 10
Steps:
- Special equipment: food-safe gloves
- Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and bake until brown and toasted, 8 to 10 minutes. Let cool completely, then very finely chop.
- Put the chocolate, vanilla, orange zest and salt in a large bowl; set aside. Heat the cream and butter in a small saucepan over medium-low heat until very hot and steaming; pour over the chocolate, then let sit for 10 minutes. Stir until all the chocolate has melted and the mixture is smooth. (If all the chocolate has not melted, microwave the mixture in 30-second increments, stirring after each, until smooth.) Add the pecans, apricots and prunes, and stir to combine.
- Transfer the chocolate-fruit mixture to a large baking dish, and let cool to room temperature. Cover with plastic wrap, and refrigerate until the mixture has hardened but is still soft enough to scoop, about 3 hours. (The mixture can be made up to 2 days in advance; let soften at room temperature until scoopable, about 30 minutes.)
- Line a baking sheet with parchment. Scoop heaping teaspoonfuls of truffle mixture, and place them on the prepared sheet. Once all the mixture has been divided up, roll the mounds into smooth, round balls. (Using food-safe gloves for this helps keep it from getting too messy.) Roll each ball into sanding sugar right before serving or wrapping. Keep refrigerated in an airtight container for up to 3 days.
WHITE CHOCOLATE FRUIT AND NUT TRUFFLES
What a way to say thank you or to give as a special holiday gift than with truffles. These are naturally sweetened with juice, honey, dried fruits and shredded coconut then dipped in tempered white chocolate. A true delight to share with those you care about.
Provided by PaulaG
Categories Dessert
Time 30m
Yield 26 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan bring the dates, cranberries, orange juice, zest, ground spices and honey to a boil. Remove from heat, cover and let stand for 5 to 10 minutes.
- Finely chop the walnuts and combine with coconut. With damp hands combine the fruit puree with the processed nuts. Form mixture into 3/4 inch balls and place on parchment lined cookie sheet. Allow to cool completely.
- When the fruit balls are cooled, place 2/3 of the white baking chips into a microwave safe bowl. Microwave on high for 1 minute, stir and microwave at 30 second increments until melted when stirred. Stir in remaining chips and stir until melted and shiny.
- Dip the fruit and nut balls into the white baking chips and return to parchment lined cookie sheets. Allow to set. Should the melted chips cool during dipping, return to microwave for 20 to 30 seconds.
- When completely set, store covered for 3 to 4 days.
- Please note that standing time is not reflected in either the prep time or cooking time.
WHITE CHOCOLATE TRUFFLES
White chocolate truffles aren't just simple to make. They're incredibly easy to customize for holidays with different flavors and toppings.
Provided by Elizabeth LaBau
Categories Dessert Cookies & Candy Candy
Time 3h10m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Place the white chocolate chips, butter, heavy cream, and salt in a medium microwave-safe bowl and microwave in 30-second intervals until melted, about 1 to 2 minutes. Because white chocolate is prone to overheating, it's a good idea to stop heating it before all the chips are melted, and simply stir until the residual heat melts all the chocolate.
- If you are using any flavorings or liqueurs, stir them in until well mixed.
- Place plastic wrap over the top of the white chocolate and refrigerate until firm enough to scoop, about 2 hours.
- Use a teaspoon or a small candy scoop to form small 1-inch balls.
- Dust your hands with confectioners' sugar and roll the truffles between your palms to make them round.
- Place the balls on a waxed or parchment paper-lined baking sheet and refrigerate while you prepare the white candy coating.
- Place the white candy coating in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.
- Use dipping tools or a fork to dip a white chocolate truffle into the white coating. Hold it over the bowl so the excess coating can drip down back into the bowl, then place it back on the baking sheet.
- If you want to top the truffles with anything, like sprinkles, nuts, or coconut, do it right away before the white chocolate sets.
- Repeat this process with the remaining truffles. Refrigerate the tray briefly, for 10 to 15 minutes, until the white coating is set.
Nutrition Facts : Calories 353 kcal, Carbohydrate 35 g, Cholesterol 28 mg, Fiber 0 g, Protein 3 g, SaturatedFat 14 g, Sodium 97 mg, Sugar 35 g, Fat 23 g, ServingSize 24 truffles (12 servings), UnsaturatedFat 0 g
WHITE CHOCOLATE FRUIT AND NUT BARS
Make and share this White Chocolate Fruit and Nut Bars recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 1h25m
Yield 24 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Line bottom of a 13x9-inch rimmed baking pan or jelly roll pan with parchment paper (sprinkle a little water on bottom of pan to help parchment stay in place).
- To make crust, add flour, salt and sugar to work bowl of a food processor. Pulse to combine.
- Add butter and pulse until texture resembles coarse breadcrumbs. (Alternately, whisk dry ingredients together in a mixing bowl. Cut in butter by hand using two knives or a pastry cutter.).
- Spread crust mixture into baking pan, using hands to press evenly. Bake for 20-30 minutes, or until golden brown. Remove from oven.
- While crust is baking, whisk together corn syrup, brown sugar, salt and eggs.
- Spread nuts, fruit and chocolate evenly over crust.
- Pour corn syrup mixture over top and let it spread (gently tilt pan to get mixture into corners of crust if necessary).
- Reduce oven temperature to 325°F Bake for 20-30 minutes, or until just set.
- Remove from oven and cool completely before cutting.
Nutrition Facts : Calories 222.8, Fat 11.7, SaturatedFat 6, Cholesterol 40.5, Sodium 200.6, Carbohydrate 28.2, Fiber 1, Sugar 12.9, Protein 3.1
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