Cheaters Chocolate Truffles Recipes

CHERRY-CHOCOLATE TRUFFLES

Steps:

• In medium saucepan, combine semisweet chocolate, bittersweet chocolate and half-and-half. Cook over low heat until chocolate is melted, stirring frequently. Remove from heat. Cool 10 minutes.
• With wire whisk, beat butter, 1 tablespoon at a time, into chocolate until smooth and creamy. Beat in cherries and liqueur. Cover; refrigerate 1 1/2 hours, stirring twice, or until mixture is thick and can be molded.
• Spread grated baking bar on sheet of waxed paper. Drop teaspoonfuls of chocolate mixture over grated baking bar; roll each to coat and shape into rough ball. For variety, roll some of the chocolate mixture in cocoa. Place truffles in candy cups. Refrigerate until serving time.

CHEATERS' CHOCOLATE TRUFFLES

Steps:

• Beat the soft cheese and icing sugar in a bowl until smooth.
• Melt the chocolate (remember, don't place it directly into the saucepan, but melt in a water bath placed ABOVE a pan of boiling water).
• Blend the chocolate and icing sugar mixture together and if you want to add any liqueur or other flavouring, now is the time!
• Place the mixture in a small bowl and refrigerate for 45 minutes, or until the chocolate is stiff enough to work with, but not completely set. Bear in mind that with added flavourings it may need longer - I made a batch with Amaretto and it needed to chill for an extra 5 minutes.
• Using a teaspoon, scoop out lumps of the mixture and roll into balls in your palms. I have put down 15 as a rough estimate but it could be anything between 10 and 20 depending on the size you prefer.
• Finally, roll in any coatings you want; cocoa powder is the staple but chopped nuts and melted chocolate are also great... or maybe edible glitter if you're making them with kids!
• Enjoy!
• These would also work equally well with white chocolate. They make great gifts, alternatives to the Ferrero Rocher pyramid at parties, or even tree decorations, but bear in mind they are best eaten within about 3 days (hence my only giving the recipe for such a small quantity). But trust me, you will be making them again soon...!

HAROLD MCGEE'S CHOCOLATE-CHEESE TRUFFLES

Steps:

• Trim any rind from the cheese and bring it to room temperature. In a mixing bowl, combine the cheese and sugar and mix until the sugar has dissolved.
• Melt the filling chocolate in the top of a double boiler over simmering water. Use 1 ounce chocolate for Camembert and goat cheese fillings; use 2 ounces for blue cheese fillings. Make sure the cheese you use is at room temperature and very soft. If it is too firm, microwave it briefly to soften it.
• Combine the melted chocolate, superfine sugar, and cheese, and work together with a wooden spoon or flexible spatula until the mixture is homogenous. (This may be easier if you add a few drops of water or a little butter.) If the mixture is too soft to shape, refrigerate for 15 to 20 minutes.
• Roll portions of the mixture into 1/2-inch balls and refrigerate for 15 to 20 minutes. Melt and temper the coating chocolate. Dip the cheese balls in the tempered chocolate, letting the excess drain off. Allow to set at room temperature. Keep in a cool place and serve on the same day.

CHOCOLATE GOAT CHEESE TRUFFLES

Steps:

• In the top of a double boiler, or in a metal bowl set over a pot of simmering water (make sure the water does not touch the bowl), melt the chocolate, stirring until it is smooth. Set the melted chocolate aside to cool for a few minutes while you prepare the rest of the ingredients.
• In a bowl whisk together the goat cheese, sugar, and vanilla until it is light and fluffy. Whisk in the melted chocolate until it is well combined. Chill, covered, until it is firm, at least 1 hour.
• To form the truffles, take a heaping teaspoon of the chocolate/cheese mixture and lightly roll it into a ball with your hands. Roll the finished truffles in the sifted cocoa powder, set them onto a baking sheet lined with waxed paper, and chill until they are firm, about 30 minutes. The truffles can be stored in an airtight container in the refrigerator for up to 3 days.

GOAT CHEESE CHOCOLATE TRUFFLES

Steps:

• In a metal bowl set over a pan of barely simmering water melt the chocolate, stirring until it is smooth, remove the bowl from the pan, and let the chocolate cool slightly. In a bowl whisk together the goat cheese, the confectioners' sugar, the vanilla, and the lemon extract until the mixture is light and fluffy, whisk in the chocolate until the mixture is combined well, and chill the mixture, covered, for 1 hour, or until it is firm. Form heaping teaspoons of the mixture into balls and roll the balls in the cocoa powder. Chill the truffles on a baking sheet lined with waxed paper for 30 minutes, or until they are firm. The truffles keep in an airtight container, chilled, for 3 days.

CHOCOLATE CHERRY TRUFFLES

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.

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.

JULIA'S CHOCOLATE TRUFFLE TARTLETS

Steps:

• Line a jelly roll pan with parchment and keep at hand.
• Remove the bottoms from six 4 1/2 inch fluted tartlet pans (or use pans with permanent bottoms and just plan to pop the tartlets out once they're filled, baked, and cooled); spray the pans with vegetable oil spray or brush with melted butter.
• Cut the dough into six even pieces.
• Working with one piece at a time, shape the dough into a rough circle, then tamp it down with a rolling pin.
• Flour the work surface and the top of the dough and roll it into a circle 1/8 to 1/4 inch thick.
• As you roll, lift the dough with the help of a dough scraper to keep it from sticking.
• If the dough breaks (as it sometimes does even when the pros are rolling it), press it back together and keep going- it will be fine once it's baked.
• Fit the dough into a tartlet ring, pressing it into the fluted edges and cutting the top level with the edges of the pan.
• Again, patch as you go.
• Use a pastry brush to dust off any excess flour and place the lined tartlet ring on the prepared baking pan.
• When all of the shells are rolled out, chill them for at least 20 minutes.
• (Please see note in my Chocolate Tart Dough recipe regarding this step.)
• Center a rack in the oven and preheat the oven to 350°F.
• Prick the bottoms of the crust all over with the tines of a fork and bake for 12-15 minutes, rotating the pan halfway through the baking time, until the crusts are dry, blistery, and firm.
• Transfer the baking pan to a rack so that the crusts can cool while you make the filling.
• Reduce the oven temp to 300°F.
• •Julia tells you here to melt the butter and chocolate over a double-boiler on the stove. I use the microwave at half power, checking every 30 seconds after the first minute, and stirring each time.
• Allow to cool until it is slightly warmer than room temperature.
• Put the yolks and vanilla extract in the bowl of a mixer fitted with the whisk attachment.
• Start beating the yolks at medium speed, and then, when they are broken up, reduce the speed to low and gradually add the sugar.
• Increase the speed to medium-high and beat the yolks and sugar until the yolks thicken and form a slowly dissolving ribbon when the beater is lifted.
• Spoon about one third of the yolks onto the cooled chocolate mixture and fold them in with a rubber spatula.
• Don't worry about being too thorough.
• Pour the chocolate into the beaten yolks and gently fold the two mixtures together until they are almost completely blended.
• Add the cubed chocolates and biscotti, folding to incorporate the chunky pieces.
• Using an ice cream scoop or 1/4 cup measure, divide the filling evenly among the cooled shells.
• Smooth the filling with a small offset spatula, working it into the nooks and crannies as you circle the tops of the tarts.
• Bake the tarts for 10-12 minutes, until the tops look dry and the filling is just set.
• Remove to a rack to cool for about 20 minutes before serving.
• Best the day these are made, these are still terrific after they've been refrigerated- they lose their textural finesse, but the taste is still very much there.
• For longer keeping, wrap the tartlets airtight, and freeze them for up to a month.
• Thaw, still wrapped, at room temperature.
• Cook's Notes: Instead of individual tartlets, I made a 10-inch tart, and adjusted the baking time a bit longer than what is noted in the recipe.
• Additionally, when the tart came out of the oven, I wasn't pleased with the way the tops looked- too bumpy.
• So I made a quick ganache (2 ounces bittersweet chocolate+ 1/3 cup cream, nuked for about a minute, and stirred until smooth), and spread it over the top.
• Yeah, this was decadent.
• It was incredible the day it was served.
• The remainder was frozen and pulled out at the last minute for an impromptu guest dessert.
• I let it thaw at room temp for about 20 minutes before serving.
• I think I liked it better that way.
• Either way, it's an extravagant gut-bomb that is certain to please.

HOW TO MAKE CHOCOLATE TRUFFLES

Steps:

• Add chocolate chips to a heat-proof mixing bowl; add ginger, cinnamon, black pepper, salt, and cayenne. Heat cream over medium heat until it just starts to simmer. Immediately remove from heat and pour hot cream over chocolate. Shake bowl slightly to fully cover the chocolate; let sit for 2 minutes. Slowly whisk until well combined and a thick, glossy ganache forms.
• Cover ganache with plastic wrap and let cool to room temperature or until firm enough to scoop, about 15 minutes. Form about 2 teaspoons of the ganache into balls using a small sorbet scoop, or roll by hand. Place balls onto a baking sheet lined with silicone or parchment paper. Refrigerate until cold and firm, about 15 minutes, then re-roll as needed to smoothen.
• Place a heat-proof bowl over a pot of hot water on the lowest heat settling. Add most of the chocolate chips, reserving about 1/3 cup, to the bowl and let melt, about 5 minutes. In the meantime, break gingersnap in half and place on a plate next to a microplane. Stir the reserved chocolate chips into the melted chocolate until they disappear. Remove from heat.
• Dip truffles into the melted chocolate by hand or by holding each truffle with a fork and spooning the chocolate on top. Place truffles on the baking sheet and swirl the tops with your finger. Grate the gingersnap on top. Let truffles rest on the baking sheet until the coating dries and hardens completely, trimming away excess chocolate from the bases using the back of a knife if desired.