Bittersweet Chocolate Truffles Recipes

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BITTERSWEET CHOCOLATE TRUFFLES



Bittersweet Chocolate Truffles image

Provided by Warren Brown

Categories     dessert

Time 1h55m

Yield approximately 5 1/2 dozen truffles

Number Of Ingredients 5

20 ounces bittersweet chocolate, in a block or in pistoles
1 1/4 cups heavy cream
Pinch salt
1/2 vanilla bean, scraped
2 1/2 ounces butter

Steps:

  • Finely chop the chocolate block or use pistoles. The size of the chocolate pieces is key. Make sure the chocolate is in small pieces so that the heat from the boiled cream can melt all of the chocolate.
  • Place chopped chocolate in a large non-reactive bowl. In a medium saucepan, bring cream, salt, and vanilla bean to a boil. Once mixture has boiled and foamed up, immediately remove the pan from the heat and pour it over the chocolate. Let chocolate and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated. Remove vanilla bean and stir in butter. Cover mixture and let sit until firm.
  • Fill a piping bag or zip top freezer bag with the truffle mixture and pipe into 1 tablespoon size dollops. Allow dollops to set up until they are firm. Roll dollops into round truffles. Truffles can be coated in powdered sugar, cocoa powder, ground nuts, coconut, etc.
  • Optional: Add 1-ounce distilled liquor or liqueurs (i.e. brandy, Kirsch, etc.) to butter for additional flavor variations. Distilled liquors or liqueurs add flavor without adding extra sweetness.

BITTERSWEET-CHOCOLATE TRUFFLES



Bittersweet-Chocolate Truffles image

Chef Jody Williams serves this truffle mixture family-style at holiday parties, with spoons, so guests can scrape off shavings of ganache and toss them through cocoa powder or sandwich between wedges of clementine. It will end up on the table in whatever vessel you chill it in, which could be a pie plate or a decorative platter-it's your house!

Provided by Jody Williams

Categories     Bon Appétit     Dessert     Chocolate     Dark Chocolate     Milk/Cream     Grappa     Christmas     New Year's Eve

Yield Makes about 24

Number Of Ingredients 6

8 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons grappa, plus more for serving
Pinch of kosher salt
3/4 cup cocoa powder
Clementines, amaro, bourbon, and/or dark rum (for serving)

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.

BITTERSWEET CHOCOLATE TRUFFLES



Bittersweet Chocolate Truffles image

Categories     Candy     Chocolate     Dessert     Christmas     Valentine's Day     Oscars     Edible Gift     Bon Appétit

Yield Makes about 30 truffles

Number Of Ingredients 6

Truffle base
1 1/4 cups heavy whipping cream
9 ounces high-quality bittersweet chocolate (70% cocoa), chopped, divided
Chocolate coating
8 ounces high-quality bittersweet chocolate (70% cocoa), chopped
Unsweetened cocoa powder (optional; for rolling)

Steps:

  • For truffle base:
  • Bring cream to simmer in heavy small saucepan. Remove from heat; cool to lukewarm, 10 minutes.
  • Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 ounces chocolate; stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.
  • Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.
  • For chocolate coating:
  • Line another rimmed baking sheet with waxed paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat. Cool slightly.
  • Scoop some of warm (not hot) melted chocolate into palm of hand. Place 1 chilled truffle in hand and roll in palm to coat. Transfer to prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary. Roll in cocoa powder if desired. For variations, see page 61 for instructions on rolling in toppings. Chill until firm, about 1 hour. Do ahead Can be made 1 week ahead. Store in airtight container and keep chilled. Let stand at room temperature 1 hour before serving.

BITTERSWEET TRUFFLES



Bittersweet Truffles image

These delectable truffles make great holiday gifts. For pretty packing, look for mini foil or paper candy cups in the baking aisle of supermarkets or at specialty shops. While the truffles are still slightly soft, roll them in the desired coatings. Kids might like to help with this step.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h

Yield Makes 24

Number Of Ingredients 3

8 ounces best-quality bittersweet chocolate, finely chopped
1/2 cup heavy cream
Assorted coatings, such as crushed peppermint candies, toasted sweetened shredded coconut, finely chopped pistachios or other nuts, and cocoa powder

Steps:

  • Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan over medium-high heat; pour over chocolate. Let sit 2 to 3 minutes, then whisk until smooth. Refrigerate (uncovered) until somewhat firm, about 1 hour.
  • Spoon mounds (2 level teaspoons each) of chocolate mixture onto a large baking sheet lined with parchment or wax paper. Return to refrigerator 15 minutes.
  • With your hands, roll mounds into balls. Place desired coatings in shallow bowls; roll balls in coatings, pressing in and covering completely. Return to baking sheet; chill until set, about 30 minutes.

Nutrition Facts : Calories 65 g, Fat 5 g, Protein 1 g

CHOCOLATE TRUFFLES



Chocolate Truffles image

You may be tempted to save these chocolate truffles for a special occasion since these smooth, creamy chocolates are divine. But with just a few ingredients, this truffle recipe is easy to make anytime. -Darlene Wiese-Appleby, Creston, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 4 dozen.

Number Of Ingredients 4

3 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 tablespoon vanilla extract
Optional coatings: Chocolate sprinkles, Dutch-processed cocoa, espresso powder and cacao nibs

Steps:

  • In a microwave, melt chocolate chips and milk; stir until smooth. Stir in vanilla. Refrigerate, covered, 2 hours or until firm enough to roll. , Shape into 1-in. balls. Roll in coatings as desired.

Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

BITTERSWEET CHOCOLATE TRUFFLES



Bittersweet Chocolate Truffles image

A touch of coffee intensifies the chocolate flavor of these easy, rich truffles. After shaping into balls, they're rolled in cocoa powder or coconut.

Provided by My Food and Family

Categories     Baking Ingredients

Time 2h15m

Yield Makes 2 doz. or 24 servings, one truffle each.

Number Of Ingredients 8

2 Tbsp. MAXWELL HOUSE Instant Coffee, any variety
3/4 cup whipping cream
1/4 cup butter or margarine, cut into chunks
3 Tbsp. sugar
3 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, broken into pieces
1/2 tsp. vanilla
1/4 cup unsweetened cocoa powder
1/2 cup BAKER'S ANGEL FLAKE Coconut

Steps:

  • Add coffee granules to cream in large microwaveable bowl; stir until coffee is completely dissolved. Add butter and sugar; mix well.
  • Microwave on HIGH 3 min. or until mixture comes to full boil, stirring every 1-1/2 min. Add chocolate and vanilla; stir until chocolate is completely melted.
  • Refrigerate 2 hours or until firm enough to handle. Shape into 24 balls, each about 1 inch in diameter. Roll in cocoa and/or coconut.

Nutrition Facts : Calories 130, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g

CHOCOLATE TRUFFLES



Chocolate Truffles image

If the word "ganache" intimidates you, you are not alone. Maybe if the stuff were called "basic, simple and entirely superior chocolate sauce," more people would make it. Ganache is not just chocolate sauce, though; it is also the basis for the easiest chocolate truffles.

Provided by Mark Bittman

Categories     easy, quick, snack, candies, dessert

Time 1h30m

Yield About 1 1/2 cups ganache, or 24 truffles

Number Of Ingredients 3

7/8 cup heavy cream
8 ounces good quality bittersweet chocolate, chopped
Unsweetened cocoa powder as needed

Steps:

  • Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
  • Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
  • If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners' sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.

BITTERSWEET CHOCOLATE TRUFFLES



Bittersweet Chocolate Truffles image

This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe.

Provided by Aunt Cookie

Categories     Candy

Time 35m

Yield 3 lbs

Number Of Ingredients 7

4 1/2 ounces milk
10 1/2 ounces heavy cream
7 ounces unsalted butter
3 ounces invert sugar (corn syrup)
1/2 vanilla bean, split and scraped
28 ounces bittersweet chocolate, chopped fine
cocoa powder

Steps:

  • Heat milk, cream, butter, invert sugar and vanilla to a simmer.
  • Pour over chocolate, stir to incorporate and let cool until mixture can be piped.
  • Pipe with plain tip on to sheet pan covered with parchment.
  • Cool.
  • Roll/toss in cocoa powder.

Nutrition Facts : Calories 863.4, Fat 93.9, SaturatedFat 59, Cholesterol 291.5, Sodium 69.3, Carbohydrate 5.1, Sugar 0.1, Protein 4.2

CHOCOLATE TRUFFLES



Chocolate Truffles image

Provided by Florence Fabricant

Categories     dessert

Time 4h

Yield 30 to 40 truffles

Number Of Ingredients 5

6 ounces semisweet or bittersweet chocolate in small pieces
1/2 cup heavy cream
1 1/2 tablespoons Grand Marnier or other liqueur (optional)
1/2 pound semisweet or bittersweet chocolate for coating (optional)
1/2 cup unsweetened cocoa

Steps:

  • Combine the chocolate and the cream in a heavy saucepan and place over low heat, stirring occasionally, until the chocolate has melted.
  • Remove from the heat and transfer to a bowl. Stir in the liqueur, if desired. Refrigerate until the mixture is firm, 2 hours or longer.
  • Spread a sheet of waxed paper on a baking sheet. With a spoon or spoons, scoop mounds of the mixture about 1/2 inch to 1 inch in diameter, then use your fingertips to form balls quickly. If the mixture becomes too soft, chill briefly before making more truffles. Place them on the paper. Refrigerate overnight.
  • If using a chocolate coating, break the half-pound of chocolate in pieces and melt them in the top of a double boiler or in a microwave oven. Remove the melted chocolate from the heat or the oven and allow to cool to tepid, 90 to 100 degrees, stirring it from time to time.
  • Spread the cocoa powder onto a chilled platter.
  • Remove the truffles from the refrigerator and, if using the chocolate coating, drop them one at a time into the melted chocolate and quickly lift them out with a fork or a professional dipping loop, allowing excess chocolate to drip off. Roll the coated truffles in the cocoa, return them to the baking sheet lined with waxed paper and refrigerate again until firm. If not using the chocolate coating, roll the balls in cocoa and refrigerate again until firm.

Nutrition Facts : @context http, Calories 38, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 3 grams

BITTERSWEET CHOCOLATE-CASSIS TRUFFLES



Bittersweet Chocolate-Cassis Truffles image

Indulge yourself! These easy truffles feature a hint of Crème de Cassis liqueur (my favorite). Hint: Make sure to finely chop the chocolate before you begin, or it may not completely melt when whisked with the cream. If there are lumps in your truffle mixture, set it over a slightly larger bowl of hot (not boiling) water and stir until melted.

Provided by Brenda.

Categories     Candy

Time 3h30m

Yield 30 Truffles

Number Of Ingredients 4

8 ounces bittersweet chocolate, very finely chopped (not unsweetened)
1/2 cup heavy cream
2 tablespoons creme de cassis
1/2 cup unsweetened cocoa powder, preferably Dutch-process

Steps:

  • Place the chocolate in a medium-size heatproof bowl.
  • Bring the cream just to a boil in a small saucepan. As soon as it begins to boil, pour it through a FINE strainer and into the bowl with the chocolate.
  • Whisk the cream and chocolate together until the chocolate is completely melted. Whisk in the Crème de Cassis.
  • Cover and refrigerate until stiff and cold, at least 3 hours and up to 1 day.
  • Scoop up some of the chilled chocolate mixture with a very small scoop, or a teaspoon and roll between your palms to make 3/4-inch balls (they don't have to be perfectly round). Work quickly so the chocolate doesn't melt in your hands. (I just used the small scoop and did not roll in my hands) Transfer the balls to a waxed paper-lined baking sheet, setting them 1/2-inch apart.
  • Wipe your hands periodically with paper towels to remove any chocolate left behind from rolling.
  • If the truffle mixture becomes too soft to roll, return it to the refrigerator briefly to firm up before continuing.
  • Lightly cover the balls with plastic wrap and return to the refrigerator until cool and firm. Place the *cocoa powder in a pie plate or other flat-bottomed dish with sides, and roll the truffles in the cocoa powder a few at a time, until coated.
  • Store the truffles in a waxed paper-lined tin in the refrigerator until ready to serve.
  • *Another idea would be to roll the truffles in a finely powdered nut mixture.
  • If you'd like to make your own Creme de Cassis, try Recipe #183432.

Nutrition Facts : Calories 17, Fat 1.7, SaturatedFat 1, Cholesterol 5.4, Sodium 1.8, Carbohydrate 0.9, Fiber 0.5, Protein 0.4

BITTERSWEET CHOCOLATE TRUFFLES ROYALE



Bittersweet Chocolate Truffles Royale image

It's hard to believe that these elegant chocolate truffles are made with just three ingredients. Even harder to believe: how simple they are to make.

Provided by My Food and Family

Categories     Chocolate Recipes

Time 3h20m

Yield 2 dozen truffles or 12 servings, 2 truffles each

Number Of Ingredients 3

3 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, divided
1/4 cup whipping cream
1 Tbsp. butter, softened

Steps:

  • Chop 6 oz. of the chocolate; set aside. Bring cream to boil in medium saucepan on medium heat; remove from heat. Add chopped chocolate and butter; stir until chocolate is completely melted. Cover and freeze 1 to 2 hours or until firm enough to handle.
  • Use teaspoon to scoop chocolate mixture into 24 balls, each about 1 inch in diameter; place on wax paper-covered baking sheet. Freeze 20 min.
  • Chop remaining 6 oz. chocolate; place in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is partially melted; stir until chocolate is completely melted. Carefully dip each ball in chocolate, then return to baking sheet. Drizzle with any remaining chocolate. Refrigerate 30 min. or until firm.

Nutrition Facts : Calories 160, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 10 mg, Sodium 10 mg, Carbohydrate 14 g, Fiber 3 g, Sugar 9 g, Protein 2 g

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Let the excess chocolate drip off, then place the truffle on the clean lined baking sheet. After dipping 5 truffles at a time, sprinkle a few grains of the remaining salt on top of each. Let the truffles set at room temperature or place them in the refrigerator for 15 minutes.
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BITTERSWEET CHOCOLATE TRUFFLES RECIPE | BAKEPEDIA
2013-08-02 Let the truffle settle onto one fork and tap it against the side of the pot holding the chocolate to remove as much extra chocolate as possible. Gently place on prepared pan and repeat with remaining truffles. Top each truffle with a pinch of cocoa, if desired. Refrigerate until firm. Place in fluted paper cups, if using. May be refrigerated in single layers in airtight …
From bakepedia.com


BITTERSWEET CHOCOLATE TRUFFLES – RECIPES NETWORK
2014-11-11 Let chocolate and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated. Remove vanilla bean and stir in butter. Cover mixture and let sit until firm.
From recipenet.org


BITTERSWEET CHOCOLATE-TRUFFLE TART WITH CANDIED ORANGES RECIPE
Make the crust. Step 1. In a stand mixer fitted with the paddle, cream the butter with the sugar and salt at medium speed until pale and fluffy, …
From foodandwine.com


BITTERSWEET CHOCOLATE TRUFFLE CHEESECAKE RECIPE
2002-01-30 The best delicious Bittersweet Chocolate Truffle Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Bittersweet Chocolate Truffle Cheesecake recipe today! Hello my friends, this Bittersweet Chocolate Truffle Cheesecake recipe will not disappoint, I promise! Made with simple ...
From bakerrecipes.com


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