Bittersweet Double Chocolate Truffles Recipes

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DOUBLE CHOCOLATE TRUFFLES



Double Chocolate Truffles image

Here's a delicious holiday treat that's very rich and chocolaty. -Ruth Gordon, Lakewood, New York

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 7

1-1/3 cups semisweet chocolate chips
3 tablespoons butter
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
1 cup white baking chips
2 tablespoons shortening, divided
1 cup milk chocolate chips

Steps:

  • In a microwave-safe bowl, melt the semisweet chocolate chips and butter with cream; stir until smooth. Add vanilla; cool. Refrigerate until almost solid but still workable, about 1 hour. , Shape into 1/2-in. balls. In a microwave, melt white chips and 1 tablespoon shortening; stir until smooth. Dip half of the balls in white chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. , Microwave milk chocolate chips and remaining shortening; stir until smooth. Dip remaining balls in milk chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. , If desired, drizzle truffles with melted chocolate of opposite color. Store in an airtight container.

Nutrition Facts : Calories 122 calories, Fat 9g fat (5g saturated fat), Cholesterol 9mg cholesterol, Sodium 23mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

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

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-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

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

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

TRIO OF CHOCOLATE TRUFFLES



Trio of Chocolate Truffles image

Three recipes in one is a real benefit to any baker during the busy holiday season. The smooth, rich flavor and creamy texture of these diverse and delightful treats will definitely spread holiday cheer.-Luraine MacLeod, Federal Way, Washington

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 3 dozen.

Number Of Ingredients 14

12 ounces bittersweet chocolate, chopped
1/3 cup butter, cubed
4 large egg yolks, beaten
1 tablespoon rum
1-1/2 teaspoons instant coffee granules
1/3 cup raisins
1 tablespoon Cognac or brandy
4-1/2 teaspoons orange liqueur
1-1/2 teaspoons grated orange zest
COATINGS:
1 tablespoon baking cocoa
3 tablespoons grated chocolate
3 ounces bittersweet chocolate, chopped
2 teaspoons shortening

Steps:

  • In a double boiler or metal bowl over simmering water, heat chocolate and butter until melted, stirring frequently. Whisk a small amount of mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir until mixture is thickened and coats the back of a spoon., Remove from the heat; divide mixture among three small bowls. Into one bowl, stir rum and coffee granules until smooth. Stir raisins and Cognac into another; stir orange liqueur and zest into the third bowl., Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls., Roll the coffee-flavored truffles in cocoa; roll the raisin-flavored truffles in grated chocolate., In a microwave, melt bittersweet chocolate and shortening; stir until smooth. Dip orange-flavored truffles in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets., Refrigerate truffles for 2 hours or until firm. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 94 calories, Fat 8g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 13mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

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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