Chocolate And Fresh Cream Truffles Recipes

IRISH CREAM TRUFFLES

Steps:

• Whisk heavy cream and sugar together in a small saucepan over medium heat. Heat until the edges of the cream show fine bubbles but mixture does not boil, allowing sugar to dissolve. Remove from heat.
• Whisk butter, chocolate chips, and Irish cream into cream mixture until butter and chocolate chips are melted. Cool to room temperature.
• Scoop up the chocolate mixture about 1 tablespoon at a time and roll into a 1-inch ball; set truffles on a plate.
• Refrigerate until firm, about 1 hour.

EASY CHOCOLATE TRUFFLES

Steps:

• Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
• To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
• Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
• To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.

CHOCOLATE TRUFFLES

Steps:

• Line cookie sheet with foil. In 2-quart saucepan, melt baking chocolate over low heat, stirring constantly; stir in butter until melted and smooth. Remove from heat; stir in whipping cream. Pour mixture into small bowl. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
• Drop mixture by rounded measuring teaspoonfuls onto lined cookie sheet. Return to refrigerator 5 to 10 minutes or until firm enough to shape. Shape into balls. Freeze uncovered 30 minutes.
• In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Using 2 forks, dip and roll chocolate balls, one at a time, into melted chocolate; tap off excess chocolate. Place on lined cookie sheet. Immediately sprinkle with nuts. If chocolate has cooled too much, reheat. Repeat with remaining chocolate balls.
• Refrigerate truffles about 10 minutes or until chocolate is set. Store in covered container in refrigerator. Remove from refrigerator about 10 minutes before serving.

HOMEMADE CHOCOLATE TRUFFLES RECIPE

Steps:

• Place the chocolate in a heat-proof bowl. Set aside.
• Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
• Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.
• Scoop the set truffle mixture into 2 teaspoon-sized mounds. This cookie scoop is the perfect size. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. This gets a little sticky, so see my tips above.
• Roll each into toppings, if desired. Truffles taste best at room temperature!
• Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.

CHOCOLATE AND FRESH CREAM TRUFFLES

Steps:

• Make the truffle mixture. In a saucepan, heat the chocolate and heavy cream over low heat, stirring occasionally until the chocolate is melted.
• Remove from heat and pour into a bowl. Stir in the Grand Marnier.
• Place the mixture in the refrigerator for a minimum of two hours until it is firm.
• Cover a baking sheet with a piece of waxed paper. Using two spoons, scoop out and drop onto the paper mounds of the mixture, about one-half teaspoonful to one teaspoonful, depending on the size of truffle you wish. Refrigerate overnight.
• When cold, loosen the mounds from the paper and use your hands to make them relatively round, if not already so. Refrigerate until ready to coat.
• Make the chocolate covering: in a saucepan melt the chocolate in a very low oven.
• After the chocolate has melted, stir it well from time to time as it cools to body temperature, which has been reached when you notice no difference in temperature as you touch the chocolate with the knuckle of the smallest finger.
• Spread the cocoa powder evenly in a chilled jelly roll pan or on a chilled plate.
• Remove the truffles from the refrigerator and drop two at a time into the coating chocolate. Using two forks, turn the truffles, coating them well with the chocolate. Lift a truffle with one fork, tapping that fork with the other to eliminate excess chocolate, then drop the coated truffle onto the pan containing the cocoa powder. Using a spoon, quickly roll and coat with the powder, then push it to the side.
• When the truffles are firm enough to handle, transfer them to a bowl and refrigerate or freeze.
• To serve, mound the truffles in a serving dish. They are delicious when served at room temperature or cold from the refrigerator.

CLASSIC CHOCOLATE TRUFFLES

Steps:

• In a saucepan heat heavy cream, vanilla bean and salt and bring to a gentle boil. Meanwhile, in bowl of an electric mixer set over a pan of simmering water melt chocolate, stirring often, until smooth. Remove chocolate from heat. Strain cream mixture through a fine sieve into chocolate. (Rinse vanilla beans, dry them and reserve for vanilla sugar or another use.) Replace bowl in electric mixer and whip chocolate ganache mixture until cool and light in color. Cover and chill.
• When ganache is firm, spoon up about 1 tablespoon. Place cocoa in a shallow plate and use to dust palms. Lightly and quickly roll chocolate mixture between palms to form irregularly-shaped balls. Dredge truffles in cocoa until well-coated. Set on a foil-lined baking sheet while you continue to make truffles with remaining ganache. Best when served within 24 hours, or store in a cool place up to 3 days.

CHOCOLATE CREAM TRUFFLES

Steps:

• Beat cream cheese, honey and liqueur with electric mixer on medium speed until well blended. Stir in melted chocolate and almonds; cover.
• Refrigerate at least 2 hours or until firm.
• Roll cream cheese mixture into 24 balls, using a scant tablespoonful of the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator.

EASIEST CHOCOLATE TRUFFLES

Steps:

• Melt and stir together chocolate chips and milk in a double boiler over low heat (or use your microwave); add butter and stir briefly until it is melted; remove from heat; cover and refrigerate four hours or overnight.
• Form chocolate mixture into small balls using a teaspoon and your fingers; the mixture will seem stiff at first but the heat from your fingers will soften it.
• Roll truffles in your choice of cocoa powder, chopped nuts (hazelnuts would be a good choice as they are popular in Switzerland), powdered sugar, finely shredded coconut, chocolate sprinkles, or in melted and slightly cooled milk chocolate or white chocolate.
• Store truffles in the refrigerator for up to one week.

CHOCOLATE TRUFFLE FROSTING ( AND FILLING )

Steps:

• In a medium size saucepan cook together the cream, butter and sugar over medium -low heat, and just about bring to the boil.
• Remove from heat and stir in the chopped chocolate pieces, untill all is melted and creamy.
• Transfer the chocolate cream into a deep glass bowl and let cool.
• With electric beaters on high speed start beating the choc-cream before it gets too cool, beating five minutes.
• Gradually adding (only when choc-cream is very cool ) a tablespoonfull at a time of very cold water or whisky or rum.
• Beat till the choc-cream is getting foamy and light in color, then quickly use before it gets too firm.
• Sieve a little cocoa powder over the frosting to give a velvety finish.

BANANA CREAM CHOCOLATE TRUFFLES

Steps:

• Pulse cookies in a food processor until fine crumbs form. In a bowl, beat cream cheese and extract until blended. Beat in banana. Stir in cookie crumbs. Freeze, covered, until firm enough to shape, about 2 hours., Shape mixture into 1-in. balls. Dip cookie balls in candy coating; place on waxed paper-lined baking sheets. Top immediately with banana chips., Refrigerate until set, about 30 minutes. Store in a covered container in the refrigerator.