Addictive Chocolate Truffles Recipes

HOMEMADE CHOCOLATE TRUFFLES RECIPE

Homemade Chocolate Truffles Recipe image

These homemade chocolate truffles are extra creamy with the addition of butter. After mixing the ingredients together, let the mixture set in the refrigerator, then roll into balls. You can coat in your favorite toppings and add lots of fun flavors, too! The mixture gets a little sticky, so refer back to my tips in the blog post above.

Provided by Sally

Categories Dessert

Time 2h30m

Number Of Ingredients 5

Ingredients

two 4-ounce quality chocolate bars (226g), very finely chopped*
2/3 cup (160ml) heavy cream*
optional: 1 Tablespoon unsalted butter, softened to room temperature
optional: 1/2 teaspoon pure vanilla extract
toppings: unsweetened cocoa powder, sprinkles, crushed nuts, melted or tempered chocolate

Steps:

Place the chocolate in a heat-proof bowl. Set aside.
Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.
Scoop the set truffle mixture into 2 teaspoon-sized mounds. This cookie scoop is the perfect size. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. This gets a little sticky, so see my tips above.
Roll each into toppings, if desired. Truffles taste best at room temperature!
Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.

CHOCOLATE TRUFFLES

Chocolate Truffles image

Provided by Ina Garten

Categories dessert

Time 1h53m

Yield 60 truffles

Number Of Ingredients 8

Ingredients

1/2 pound good bittersweet chocolate such as Lindt
1/2 pound good semisweet chocolate such as Ghiradelli
1 cup heavy cream
2 tablespoons Grand Marnier, optional
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners' sugar
Cocoa powder

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 Grand Marnier, 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. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

ADDICTIVE CHOCOLATE TRUFFLES

Addictive Chocolate Truffles image

Well, not really addictive, I can stop anytime I want to... Melt in your mouth chocolate truffles that are almost too good to eat. Next time I am going to experiment with a little instant coffee dissolved in hot water for a mocha flavor.

Provided by Love to eat but no wheat

Categories Milk Chocolate Desserts

Time 49m

Yield 50

Number Of Ingredients 6

Ingredients

cooking spray
12 ounces milk chocolate
⅓ cup light cream
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
2 teaspoons shortening

Steps:

Cover a baking sheet with waxed paper, and spray paper with nonstick cooking spray.
Melt milk chocolate in a small saucepan over low heat, stirring constantly. Stir in the cream and vanilla.
Spoon tablespoon-sized scoops of the chocolate mixture onto the prepared baking sheets. Refrigerate until well chilled, about 30 minutes.
Melt the chocolate chips in a small saucepan over low heat. Stir in shortening.
Roll each piece of chilled chocolate into a ball. Use a spoon to dip chocolate balls into the melted chocolate chip mixture. Return truffles to baking sheet, and chill until firm.

Nutrition Facts : Calories 73.1 calories, Carbohydrate 8.3 g, Cholesterol 2.6 mg, Fat 4.5 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 6.8 mg, Sugar 7.1 g

ADDICTIVE CHOCOLATE TRUFFLES

Addictive Chocolate Truffles image

Well, not really addictive, I can stop anytime I want to... Melt in your mouth chocolate truffles that are almost too good to eat. Next time I am going to experiment with a little instant coffee dissolved in hot water for a mocha flavor.

Provided by Love to eat but no wheat

Categories Milk Chocolate Desserts

Time 49m

Yield 50

Number Of Ingredients 6

Ingredients

cooking spray
12 ounces milk chocolate
⅓ cup light cream
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
2 teaspoons shortening

Steps:

Cover a baking sheet with waxed paper, and spray paper with nonstick cooking spray.
Melt milk chocolate in a small saucepan over low heat, stirring constantly. Stir in the cream and vanilla.
Spoon tablespoon-sized scoops of the chocolate mixture onto the prepared baking sheets. Refrigerate until well chilled, about 30 minutes.
Melt the chocolate chips in a small saucepan over low heat. Stir in shortening.
Roll each piece of chilled chocolate into a ball. Use a spoon to dip chocolate balls into the melted chocolate chip mixture. Return truffles to baking sheet, and chill until firm.

Nutrition Facts : Calories 73.1 calories, Carbohydrate 8.3 g, Cholesterol 2.6 mg, Fat 4.5 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 6.8 mg, Sugar 7.1 g

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