Brandy Truffles Recipes
CHOCOLATE TRUFFLES
Roll Alton Brown's melt-in-your-mouth Chocolate Truffles from Food Network for a luxurious treat that works as a perfect gift.
Provided by Alton Brown
Categories dessert
Time 3h25m
Yield 30 to 35 truffles
Number Of Ingredients 7
Steps:
- Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
- Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
- Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
- Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
- In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
- Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
- Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
MY SECRET BRANDY TRUFFLES
Okay so they're not a secret anymore. I hesitated to publish this recipe, but it's just too good not to share. If you don't like Brandy, I suppose dark rum, Grand Marnier, or Bourbon would be good, too.
Provided by KissKiss
Categories Candy
Time 3h
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Put the chocolate chips in a glass bowl.
- In a small saucepan, bring the cream to a boil and then pour it over the chocolate.
- Shake the bowl gently to let the cream settle into the chocolate, then cover the bowl with a plate or a lid to allow the chocolate to melt (takes about 5 minutes).
- Whisk to mixture until smooth and shiny. Stir in the Brandy. Cover the SURFACE of the CHOCOLATE with the plastic wrap and put in a cool place for about two hours to let the chocolate firm up. (Do not simply put the plastic over the bowl. If you do, the chocolate with develop a "skin" like pudding does.).
- Line a baking sheet with wax or parchment paper. Use two spoons to drop 1/2 to 1-inch mounds of chocolate on the paper.
- Chill your hands under cold water (then dry them), and roll the mounds between your palms to shape them into smooth round balls.
- Pour the cocoa/ground chocolate onto a plate or bowl, and roll the truffles in the chocolate using a clean spoon to help you coat them. Refrigerate the truffles until ready to serve.
- To serve, gently scoop the truffles out of the cocoa with a fork and put them in small candy cups or a decorate platter. I like to use a small silver platter than I've refrigerated for nice presentation.
Nutrition Facts : Calories 135.6, Fat 9.6, SaturatedFat 5.8, Cholesterol 13.6, Sodium 6.2, Carbohydrate 13.2, Fiber 1.6, Sugar 10.3, Protein 1.3
EASY BAILEYS TRUFFLES
This is an easy to make and yummy truffle. You can add different flavorings to make them uniquely yours! Great for gift giving - Melt in your mouth!! My kids and I do Christmas baskets full of nothing but homemade goodies - this is one of the favorites! (My cooking time is actual time "assembling" the truffles) Servings are approx - depends on how many you give to each person and how many you eat while making them :-) I usually get about 50 from each batch.
Provided by Pvt Amys Mom
Categories Candy
Time 1h10m
Yield 50 serving(s)
Number Of Ingredients 4
Steps:
- Melt 1 Lb milk chocoate in top of double boiler over hot water (or in Microwave).
- Stir until evenly melted.
- Add the can of frosting and the Baileys or flavoring/extract.
- Blend well, mixture may start to thicken.
- Chill in refrigerator for several hours or overnight.
- Use spoon or melon baller to scoop mixture in to hand.
- For dipping chocolate, I buy white chocolate bark but you can use white chocolate chips, candy melts, or just roll them in coconut, cocoa powder, mini choc chips, sprinkles, etc.
- Melt the bark or white chocolate according to pkg instructions.
- Dip each ball in white chocolate to coat.
- We drizzle a tiny"design" of dark chocolate over the top of the truffles to make them pretty.
Nutrition Facts : Calories 125.5, Fat 6.8, SaturatedFat 3.9, Cholesterol 4.2, Sodium 28.1, Carbohydrate 15.1, Fiber 0.4, Sugar 14, Protein 1.3
CHOCOLATE CHERRY TRUFFLES
My cherry truffles were the delicious result of a kitchen experiment involving a bottle of kirsch I'd received as a gift and some dried cherries I had on hand. They won a blue ribbon at the Wisconsin State Fair! -Gerry Cofta, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, combine cherries and brandy; cover and let soak for 1 hour or until cherries are softened., Place dark chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract and soaked cherries with liquid. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until firm., Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour., In a microwave, melt milk chocolate; stir until smooth. Dip half of the balls into milk chocolate, allowing excess to drip off. Place on waxed paper; let stand until set., Melt dark chocolate; stir until smooth. Dip remaining balls into dark chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Drizzle with melted chocolate and decorate with pearl dust as desired. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 80 calories, Fat 5g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 1mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
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- To make the truffles, pour the cream into a small saucepan, bring just to the boil then take off the heat and add the chocolate pieces. Set aside for 5 minutes or so until the chocolate has melted.
- Add the sugar and brandy or kirsch and stir until smooth. Leave to cool then transfer to the fridge for about 3 hours until firm.
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