Bigbatchrichchocolatetruffles Recipes

GHIRARDELLI SINFUL CHOCOLATE TRUFFLES

Steps:

• In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
• Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

BIG BATCH RICH CHOCOLATE TRUFFLES

Steps:

• Chop the chocolate and butter into small pieces and place in a large metal bowl.
• Bring the cream to a boil.
• Immediately pour the hot cream over the chocolate and butter.
• Stir until the chocolate and butter are completely melted.
• Stir in the brandy.
• Pour the ganache into a flat, shallow, ungreased pan and chill until firm.
• Shape the ganache into rough balls using a melon ball cutter.
• Immediately drop each ball into a pan of sifted cocoa powder or confectioner s sugar, rolling it around to coat completely.
• Truffles can be stored in the refrigerator for 7 to 10 days.
• Allow them to soften slightly at room temperature before serving.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

RICH CHOCOLATE TRUFFLES

Steps:

• In saucepan, combine whipping cream & butter.
• Cook over medium heat, stirring constantly, just until mixture boils; remove from heat. Stir in chocolates until melted; continue stirring until mixture cools & thickens slightly.
• Stir in vanilla.
• Pour into shallow glass dish.
• Cover; chill until firm.
• With spoon scoop mixture into 1 inch balls.
• Coating Melt chocolate & shortening over low heat; stirring constantly.
• (use 1 Tbsp of shortening for every 6 oz. of chocolate).
• When mixture is smooth remove from heat. Dip each truffle into coating.
• (I found dr opping them in the chocolate & then fishing them out with a spoon worked best. But work quickly or they will melt) Then either place them on foil or in foil candy papers & allow to harden.
• Mix powdered sugar & milk.
• Drizzle over truffles in various designs.

BAKER'S ONE BOWL CHOCOLATE TRUFFLES RECIPE

Steps:

• Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted. Stir with wire whisk until chocolate is completely melted. Add cream cheese; stir until cream cheese is completely melted and mixture is well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 2 hours or until mixture is firm enough to handle.
• Scoop chocolate mixture into 1-inch balls with melon baller; place on waxed paper-covered baking sheets. Refrigerate at least 1 hour.
• Roll in suggested coatings, working with a few truffles at a time. (Truffles do not need to be perfectly round and smooth--a slightly rough appearance is considered typical.) Store in tightly covered container in refrigerator.

BITTERSWEET-CHOCOLATE TRUFFLES

Steps:

• Place chocolate in a medium heatproof bowl. Bring cream, salt, and 2 Tbsp. grappa to a simmer in a small saucepan over medium-high heat. As soon as bubbles begin to form at edges of pan, remove from heat and pour over chocolate. Let sit 3 minutes to let chocolate melt. Whisk (or blend with an immersion blender if you have one) until emulsified and smooth. Scrape into a shallow bowl or pie plate. Let ganache cool; cover and chill until firm, at least 2 hours.
• Place cocoa in a medium bowl; set out on table with ganache and some spoons so guests can drag spoons across chocolate to make curls and toss in cocoa. Serve with clementines and amaro.
• Do Ahead
• Ganache can be made 3 days ahead. Keep chilled.