ACORN COOKIE TRUFFLES
Cookie truffles get a fun fall makeover to look like adorable acorns, complete with a cap of chopped nuts and a pretzel stem. We made this extra easy by starting with Betty Crocker™ chocolate chip cookie mix and Nutella™.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 46
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 20 minutes.
- In food processor, process half of the cookies to fine crumbs. Remove and set aside; process remaining cookies to fine crumbs. Mix all cookie crumbs in food processor. Add cream cheese and hazelnut spread. Process 1 to 2 minutes or until well combined and mixture forms a ball.
- Shape cookie mixture into 46 (1 1/4-inch) balls. Flatten each ball into palm of hand to about a 2-inch circle. Place 1 pretzel in center. Form cookie mixture around pretzel into an oblong acorn shape, leaving about 1 inch of pretzel showing for stem. Place on waxed paper-lined cookie sheet. Repeat with remaining balls and pretzels. Refrigerate at least 1 hour.
- In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 seconds. Stir; continue to microwave in 30-second increments until mixture can be stirred smooth. In small bowl, place chopped almonds.
- Remove one-third of cookie acorns at a time from refrigerator. Place on second waxed paper-lined cookie sheet. Carefully holding chilled cookie acorn by pretzel stem, hold over bowl of melted chocolate. Using spoon, spoon melted chocolate over cookie acorn to cover. Gently shake off excess chocolate.
- Continue to hold cookie acorn; hold over almond bowl. Using another clean spoon, sprinkle almonds over top third of acorn. Place on lined cookie sheet. Repeat with remaining cookie acorns. If chocolate has cooled too much, reheat. Refrigerate truffles about 30 minutes or until coating is set. Store covered in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 19 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Truffle, Sodium 75 mg, Sugar 14 g, TransFat 0 g
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Steps:
- Preheat oven to 350° F.
- Prepare cookies following package directions; however, bake for 12 to 13 minutes until crisp and golden brown but not burnt. (Crisp cookies will make it easier to grind the cookies later.) Let cookies cool completely on wire racks.
- Line baking sheet with wax paper.
- Crumble cookies into food processor container; cover. Process until mixture resembles coarse meal. Add cream cheese; process until mixture begins to hold together. Mixture will be dark in color. (If smaller food processor is being used, half the cookies and half the cream cheese can be processed. Transfer mixture to medium bowl and then repeat with remaining cookies and cream cheese.)
- Roll or scoop mixture into 1 1/4-inch balls. Pinch to be slightly oval shaped. Place on prepared baking sheet.
- Microwave morsels and vegetable shortening in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- Dip one end of truffle acorn 1/4-inch into melted chocolate. Then dip into pretzel pieces to form cap of acorn. Insert pretzel stem into truffle. Refrigerate for 30 minutes or until set. Store in tightly covered container in refrigerator.
ACORN CHOCOLATE TRUFFLES
Create the perfect contribution for your autumnal potluck with these Acorn Chocolate Truffles! Made with PHILADELPHIA Cream Cheese, sandwich cookies, pretzel sticks and both white and bittersweet chocolate, these Acorn Chocolate Truffles are as tasty as they are adorable.
Provided by My Food and Family
Categories Home
Time 2h
Yield 48 servings, 1 truffle each
Number Of Ingredients 5
Steps:
- Mix cream cheese and cookie crumbs until blended; shape into 48 (1-inch) acorn-shaped balls. Freeze 10 min.
- Meanwhile, break 24 pretzels in half; reserve for later use. Finely crush remaining pretzel pieces and whole pretzel sticks.
- Cover rimmed baking sheet with wax paper. Melt white chocolate and 1 pkg. bittersweet chocolate as directed on package; mix well. Dip cream cheese balls, one at a time, into melted chocolate, turning to completely coat bottom 3/4 of each ball with chocolate. Place on prepared baking sheet. Freeze 10 min. or until chocolate is firm.
- Melt remaining bittersweet chocolate. Dip uncoated (top) portion of each cream cheese ball, one at a time, into bittersweet chocolate, then into crushed pretzels; return to baking sheet. Insert 1 reserved pretzel-stick half into top of each ball for the acorn stem.
- Refrigerate 1 hour or until chocolate is firm.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0.5827 g, Sugar 0 g, Protein 1 g
CHOCOLATE TRUFFLES
Steps:
- Place the cream in a heat-proof bowl and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the Baileys and vanilla. Cover and chill for one hour or until pliable but firm enough to scoop.
- With two teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.
- Melt the bittersweet chocolate in a heat-proof bowl set over a pot of simmering water.
- Drizzle the melted bittersweet chocolate over the truffles. Chill until ready to serve.
PEANUT BUTTER CHOCOLATE ACORN TRUFFLES
Looking for a perfect fall dessert? I was going through my cook book and found this recipe that I would like to share with you - Peanut Butter Chocolate Acorn Truffles.
Provided by Dragana`s Sweet Spicy Kitchen
Categories Truffles
Time 1h
Number Of Ingredients 9
Steps:
- Line baking sheet with wax paper. Leave aside.
- Cut pretzel sticks to be ½ inch long, so to get 34-35 sticks. Leave aside.
- In a large dish combine peanut butter, butter and vanilla. Add powdered sugar and stir well, using a fork.
- When the mixture becomes solid and difficult to knead, continue to stir with your hands, until it is smooth.
- Finally add milk and stir again with your hands. Make acorn shaped balls. One table spoon is enough for one acorn.
- Place them on the wax paper. Chill for 30 minutes to 1 hour. Melt chocolate chips, add oil and stir.
- Take the acorns out of the freezer. Dip each acorn into the melted chocolate and, using a fork, turn it around so that it is completely covered with chocolate.
- Take them out, with a fork and wait for a couple of seconds for the extra chocolate to drain.
- Return to wax paper, using a toothpick. Repeat with the rest of the acorns. Chill for 5-10 min, until the chocolate becomes solid.
- Take them out of the freezer. If the rest of the chocolate in the dish has become slid, melt it again.
- Take an acorn in your hand and dip 1/3 of it in the melted chocolate and in the chopped peanuts and put on the wax paper again. Repeat the same with the rest of the acorns.
- Finally dip half of each pretzel into melted chocolate and press firmly on the top of each acorn.
Nutrition Facts : Calories 145 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 65 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
HOW TO MAKE CHOCOLATE TRUFFLES
If you've never made homemade truffles before, these are way easier than you think, and make for an impressive edible gift. I ended up doing a gingerbread spice version, which is chef-speak for pumpkin spice, but the fun part is getting to flavor these any way you like! To guarantee the perfect ganache, use a scale to make sure you match 60% of the chocolate's weight in cream.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h
Yield 18
Number Of Ingredients 9
Steps:
- Add chocolate chips to a heat-proof mixing bowl; add ginger, cinnamon, black pepper, salt, and cayenne. Heat cream over medium heat until it just starts to simmer. Immediately remove from heat and pour hot cream over chocolate. Shake bowl slightly to fully cover the chocolate; let sit for 2 minutes. Slowly whisk until well combined and a thick, glossy ganache forms.
- Cover ganache with plastic wrap and let cool to room temperature or until firm enough to scoop, about 15 minutes. Form about 2 teaspoons of the ganache into balls using a small sorbet scoop, or roll by hand. Place balls onto a baking sheet lined with silicone or parchment paper. Refrigerate until cold and firm, about 15 minutes, then re-roll as needed to smoothen.
- Place a heat-proof bowl over a pot of hot water on the lowest heat settling. Add most of the chocolate chips, reserving about 1/3 cup, to the bowl and let melt, about 5 minutes. In the meantime, break gingersnap in half and place on a plate next to a microplane. Stir the reserved chocolate chips into the melted chocolate until they disappear. Remove from heat.
- Dip truffles into the melted chocolate by hand or by holding each truffle with a fork and spooning the chocolate on top. Place truffles on the baking sheet and swirl the tops with your finger. Grate the gingersnap on top. Let truffles rest on the baking sheet until the coating dries and hardens completely, trimming away excess chocolate from the bases using the back of a knife if desired.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 25.7 g, Cholesterol 14.9 mg, Fat 13.8 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 8.1 g, Sodium 27.2 mg, Sugar 0.1 g
CHOCOLATE TRUFFLES
Steps:
- Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
- Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the orange flavored liqueur, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
- With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve them at room temperature.
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ACORN TRUFFLES RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (22)Category DessertServings 40Total Time 1 hr 30 mins
- Put 300g of the chocolate into a bowl. Pour the cream into a saucepan and place over a low to medium heat. Just as little bubbles start to appear at the edges, add the butter and stir until melted.
- Pour the hot cream mixture over the chocolate and leave for 5 minutes then stir gently until smooth and combined. Stir in your chosen liqueur (if using) with a large balloon whisk. Put the bowl in the fried to set for 3 hours until firm.
- Use a teaspoon to scoop rough balls of the truffle mixture out onto a large tray lined with baking paper. Dust your hands in cocoa powder and roll the truffle mixture gently into acorn shapes (oval but with a slightly thicker end). Dust lightly in the cocoa powder then transfer to the fridge to chill for 30 minutes.Meanwhile melt the remaining dark chocolate in a small heatproof bowl over a saucepan of barely simmering water. Once melted, stir until smooth then leave to cool.
- Put the nuts in a small frying pan and toast over a medium to high heat for 2-3 minutes until lightly golden. Tip into a shallow bowl to cool. Put the gold sprinkles and chocolate vermicelli into separate small bowls.
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