Chocolate Raisin Truffles Recipes

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CHOCOLATE TRUFFLES



Chocolate Truffles image

Provided by Ina Garten

Categories     dessert

Time 1h30m

Yield 60 truffles

Number Of Ingredients 8

1/2 pound good bittersweet chocolate (recommended: Lindt)
1/2 pound good semisweet chocolate (recommended: Ghiradelli)
1 cup heavy cream
2 tablespoons orange flavored liqueur, optional (recommended: Grand Marnier)
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners' sugar
Cocoa powder

Steps:

  • Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
  • Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the orange flavored liqueur, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
  • With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve them at room temperature.

CHOCOLATE RAISIN TRUFFLES



Chocolate Raisin Truffles image

These sweet morsels have wonderful flavor and are inexpensive to make. -Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 6

1 cup milk chocolate chips
1/4 cup light corn syrup
2 tablespoons confectioners' sugar
1-1/2 teaspoons vanilla extract
1-1/2 cups raisins
Nonpareils, sprinkles and/or ground nuts

Steps:

  • In a microwave-safe bowl, melt chips. Stir in the corn syrup, confectioners' sugar and vanilla until smooth. Stir in raisins until evenly coated. , Drop by teaspoonfuls onto waxed paper-lined baking sheet. Roll truffles in nonpareils, sprinkles or nuts.

Nutrition Facts : Calories 61 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 9mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

RUM RAISIN TRUFFLES



Rum Raisin Truffles image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 35 to 40 truffles

Number Of Ingredients 5

1/2 cup heavy cream
1 tablespoon unsalted butter
26 ounces good milk chocolate, chopped, divided
1 1/2 ounces raisins (about 2 tablespoons)
1/4 cup dark rum, such as Mount Gay

Steps:

  • In a heat-proof bowl set over simmering water, heat the cream until hot to the touch but not boiling and turn off the heat. Add the butter and 12 ounces of the chocolate to the hot cream. Stir until the chocolate melts. Meanwhile, mince the raisins and combine them with the rum in a small bowl. Stir the raisins and rum mixture into the melted chocolate mixture, cover with plastic wrap and set aside at room temperature for 6 hours or overnight.
  • The next day, using a very small (1 1/4-inch) ice cream scoop (you can also use 2 spoons), scoop balls of the mixture onto sheet pans lined with parchment paper. Refrigerate for at least 30 minutes.
  • When the chocolate is cold, place 10 ounces of the remaining chocolate in a small glass bowl and heat it in a microwave on high for 20 seconds exactly. Stir the chocolate and continue to heat it in the microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. This will take 5 or 6 times, depending on your microwave. Add the remaining 4 ounces of chocolate and stir until smooth. The chocolate should be 85 degrees F to 90 degrees F on an instant-read thermometer. If it¿s too cool, heat it briefly in the microwave. You¿ll want it to be pourable.
  • Using 2 spoons, pick up a chilled ball in one spoon and warm chocolate in the other and roll them around together until the chilled ball is completely coated in warm chocolate (don¿t drop the ball into the chocolate or the warm chocolate will cool off!). Place the coated truffle back on the parchment paper. Continue coating the balls until they¿re all covered with milk chocolate. Allow to sit at room temperature until the chocolate hardens. Serve at room temperature.

CHOCOLATE-RAISIN TRUFFLES



Chocolate-Raisin Truffles image

Make and share this Chocolate-Raisin Truffles recipe from Food.com.

Provided by JerriLea

Categories     Candy

Time 8m

Yield 24 truffles

Number Of Ingredients 6

1 cup milk chocolate chips
1/4 cup corn syrup
2 tablespoons powdered sugar
2 teaspoons vanilla
1 1/2 cups raisins
ground nuts

Steps:

  • In microwave, melt chocolate; stir in corn syrup, sugar and vanilla.
  • Add raisins, stir to coat.
  • Drop by teaspoons on buttered wax paper.
  • When set; roll in nuts.

Nutrition Facts : Calories 77.2, Fat 2.1, SaturatedFat 1.3, Cholesterol 1.6, Sodium 6.6, Carbohydrate 14.5, Fiber 0.6, Sugar 10.5, Protein 0.8

CHOCOLATE TRUFFLES



Chocolate Truffles image

These truffles have a rich dark chocolate ganache, with a dark chocolate coating, then rolled in cocoa. If you don't like cocoa on the outside, there are a few variations to the recipe. These aren't hard to make, but it takes some time to shape and coat them. They also make perfect little gifts.

Provided by Rachchow

Categories     Candy

Time 1h

Yield 65 truffles, 65 serving(s)

Number Of Ingredients 5

14 ounces very high quality dark chocolate (70% cocoa)
1 cup heavy cream (35%)
8 ounces very high quality dark chocolate (70% cocoa)
1 cup very high quality cocoa powder
1/4 cup icing sugar

Steps:

  • For ganache, break chocolate into small pieces in a large aluminum bowl.
  • Bring cream slowly to a light boil in a small saucepan over low heat.
  • Pour boiling cream over chocolate and keep stirring until all the chocolate has melted and the batter is homogeneous. It is very important that there are no pieces of chocolate left here and that the batter is very smooth.
  • Refrigerate for 15 minutes or until ganache is just thick enough to easily form truffle balls.
  • Form even round balls and place on waxed paper, slightly flattening bottom.
  • For coating, melt the chocolate in a double-boiler. If you don't have a double boiler, heat 2 inches of water in a small saucepan. Break chocolate into small pieces in a small aluminum bowl. Turn off heat and place bowl on top of saucepan with hot water. Let chocolate melt and stir until smooth. Place bowl of melted chocolate on a dry towel.
  • Sift together cocoa powder and icing sugar.
  • Dip each ball in the melted chocolate (slightly cooled, but not hardened); place back on waxed paper to let chocolate harden slightly.
  • When chocolate is hardened enough so that it doesn't rub off on your finger, roll in cocoa mixture. Store truffles in covered container at room temperature in a slightly cool place away from heat.
  • Here are a few variations. If coating in cocoa powder, sift first with a little icing sugar or it will be too bitter.
  • White Chocolate Truffles: Using high quality white chocolate, follow the same recipe as above.
  • Coconut Truffles: Make a white chocolate ganache, sprinkle in shredded coconut when ganache is still warm, and roll in shredded coconut instead of cocoa powder.
  • Rum Raisin: Make a dark chocolate ganache, soak raisins in rum and drain, add raisins to warm ganache.
  • Orange Grand Marnier: Make a dark chocolate ganache, soak small cubes of orange rind in Grand Marnier and drain, stir in orange cubes when ganache is still warm.
  • Hazelnut: Make a milk chocolate ganache, stir in tiny pieces of hazelnut, and roll in chopped hazelnuts and/or cocoa powder.
  • Pistachio: Make a dark chocolate ganache, crush unsalted pistachio's and stir into warm ganache, roll in crushed pistachios and/or cocoa powder.
  • Coffee Truffles: Roll in coffee powder instead of cocoa.

Nutrition Facts : Calories 65.5, Fat 6.6, SaturatedFat 4, Cholesterol 5, Sodium 4, Carbohydrate 4.1, Fiber 2, Sugar 0.6, Protein 1.6

CHOCOLATE TRUFFLES 4 WAYS



Chocolate Truffles 4 Ways image

One recipe, 4 different ways to impress. Win over your loved ones with homemade chocolate truffles so good, you'll never have to buy them again. Included are 4 exciting coating ideas!

Provided by TheOtherJuliaGulia

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h15m

Yield 12

Number Of Ingredients 10

⅔ cup heavy cream
1 (4 ounce) bar semisweet chocolate, finely chopped
1 (4 ounce) bar bittersweet chocolate, finely chopped
1 tablespoon unsalted butter, softened
½ teaspoon vanilla extract
⅛ teaspoon fine sea salt
1 (0.81 ounce) package freeze-dried strawberries
10 starlight hard peppermint candies
¼ cup unsweetened cocoa powder
¼ cup powdered peanut butter (such as PB2®)

Steps:

  • Heat cream in a small saucepan over medium until steaming, about 5 minutes.
  • Meanwhile, combine semisweet and bittersweet chocolate with butter in a medium bowl. Pour hot cream over chocolate and let stand for 1 minute. Stir until melted and smooth. Stir in vanilla and salt. Pour into a shallow dish, such as a pie plate, cover, and refrigerate until ganache is scoopable, about 30 minutes.
  • Place strawberries in a mini food processor and pulse until finely chopped but not powdered, about eight 1-second pulses. Place in a small bowl.
  • Place mints in a zip-top bag and whack with a mallet about 5 times until coarsely crushed. Transfer to a separate small bowl. Place cocoa powder and powdered peanut butter in small bowls.
  • Scoop tablespoonfuls of ganache and roll into balls; your hands will warm up the ganache if it got too firm. Place on a parchment-lined plate.
  • Roll 3 truffles in each coating, pressing to adhere. Chill until ready to serve.

Nutrition Facts : Calories 185.9 calories, Carbohydrate 18 g, Cholesterol 21.1 mg, Fat 12.5 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 7.5 g, Sodium 37.7 mg, Sugar 11.7 g

CHOCOLATE RUM TRUFFLES



Chocolate rum truffles image

a small chocolate great for christmas parties or just with a hot drink!

Provided by consierose

Time 25m

Yield Makes Truffles

Number Of Ingredients 6

225 grams plain chocolate
25 grams unsalted butter
1 tbsp rum
1tsp single cream
150 grams plain chocolate
75 grams white chocolate

Steps:

  • break the plain chocolate into small pieces and melt in a bowl over boiling water. remove from heat and stir in the butter, rum and cream.
  • leave the mixture until cool enough to handle stirring from time to time. shape into balls and chill for 1 hour
  • to dip the truffles melt the plain chocolate as in step one.lower the truffles in one at a time using a dipping fork shake off surplus chocolate them place a little apart on greaseproof paper.
  • leave until set them melt the white chocolate and pour into a piping bag and drizzle over the truffles one at a time.

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