Assorted Chocolate Truffles Recipes

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ASSORTED CHOCOLATE TRUFFLES



Assorted Chocolate Truffles image

Top our Sacher Torte Heart Cake with these truffles. Use different brands of cocoa powder (such as Hershey's, Valrhona, Droste, and Ghirardelli) to make truffles of assorted colors.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3 1/2 dozen

Number Of Ingredients 4

8 ounces best-quality bittersweet or semisweet chocolate, finely chopped
1/2 cup heavy cream
1 tablespoon liqueur, such as triple sec or framboise (optional)
Unsweetened cocoa powder, for rolling

Steps:

  • Put chocolate into a large heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high heat; pour over chocolate in bowl. Stir in liqueur, if desired. Cover with plastic wrap; let stand 10 minutes. Stir until smooth. Let stand until thick, about 15 minutes.
  • Pour chocolate mixture into a shallow 8-inch dish or pie plate. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.
  • Using a teaspoon or a 1/2-inch melon baller, scoop balls of chocolate mixture, transferring them to a baking sheet lined with parchment paper as you work. Refrigerate truffles 10 minutes.
  • Using hands dusted with cocoa powder, dip each truffle in cocoa powder to coat, then quickly shape truffle into a rough round.

GODIVA CHOCOLATE TRUFFLES



Godiva Chocolate Truffles image

The great chocolatier's truffle recipe! When you want the best, go to the source. Easy, elegant and delicious. This recipe is found on the Godiva.com website. [P.S. The servings are an estimate only]

Provided by Petite Mommy

Categories     Candy

Time 45m

Yield 1 dozen

Number Of Ingredients 8

1 cup heavy cream
1/4 cup butter, cut into pieces
3 tablespoons granulated sugar
6 (1 1/2 ounce) each Godiva dark chocolate bars (finely chopped)
3 tablespoons cognac or 3 tablespoons other flavored liqueur
confectioners' sugar
unsweetened cocoa powder
chopped walnuts

Steps:

  • Make the truffles:.
  • Heat heavy cream, butter and sugar in medium saucepan over medium heat to a gentle boil. Remove from heat. Add chopped chocolate and let stand 30 seconds. Whisk until smooth. Stir in cognac.
  • Place saucepan in bowl of ice water. Beat chocolate mixture until it thickens, holds its shape and is firm enough to pipe, using hand-held electric mixer at medium speed.
  • Transfer ganache to pastry bag fitted with 1/2-inch plain tip (such as Ateco #6). Pipe 1-inch mounds onto baking sheet. Freeze truffles for 15 minutes or until just firm enough to shape.
  • With hands dusted with confectioners' sugar, gently roll ganache into 1-inch balls. Refrigerate about 10 minutes or just until firm.
  • Coat the truffles:.
  • Roll one-third of the truffles in confectioners' sugar. Roll another third in cocoa powder. Then roll remaining truffles in chopped walnuts. Store truffles in airtight container in refrigerator up to 5 days.
  • To serve:
  • Remove truffles from refrigerator 30 minutes before serving. Place each truffle in a decorative petit four paper cup and arrange on serving plate.

Nutrition Facts : Calories 2729.2, Fat 216.8, SaturatedFat 132.9, Cholesterol 460.8, Sodium 432.6, Carbohydrate 196.1, Fiber 16.6, Sugar 159.4, Protein 19.5

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