CHOCOLATE TRUFFLES
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 Grand Marnier, 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. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.
CHOCOLATE TRUFFLES WITH ARMAGNAC
It was once believed that Armagnac had curative properties. Add some to these chocolate truffles and see if it can't get rid of the winter blues.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 5 dozen
Number Of Ingredients 5
Steps:
- Melt chocolate with the cream in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Remove from heat. Add butter and alcohol if desired; stir until smooth.
- Transfer to an 8-inch square baking dish. Cover with plastic wrap; refrigerate until firm but spoonable, about 2 hours.
- Using a 1-inch ice cream scoop, drop balls of chocolate mixture onto a rimmed baking sheet lined with parchment paper. Refrigerate 10 minutes.
- Put cocoa powder into a large bowl. Using cocoa-dusted hands and working one at a time, roll balls between your palms until smooth. Roll in cocoa to coat. Refrigerate until firm, about 30 minutes.
CHOCOLATE ARMAGNAC TRUFFLES
These truly decadent truffles demand an equally lavish presentation -- try gifting these chocolatey treats in fluted pudding molds lined with parchment paper.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 5 dozen
Number Of Ingredients 4
Steps:
- Chop chocolate, and place in a bowl. Bring cream to a boil in a small, heavy saucepan; pour over chocolate. Let stand for 5 minutes; stir until smooth. Stir in liqueur. Refrigerate until firm, at least 3 hours or overnight.
- Scoop up 1/2 teaspoon of chilled chocolate, and quickly roll into a ball. Continue until mixture is used up. Roll each truffle in cocoa to coat. Chill until firm.
CHOCOLATE TRUFFLES
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 TRUFFLES
Categories Chocolate Dessert Cognac/Armagnac Fall Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 30
Number Of Ingredients 4
Steps:
- 1. Place chocolate in a bowl. Bring cream to a boil in a small, heavy saucepan. Pour cream over chocolate. Let stand for 3 to 5 minutes; gently stir until smooth. Add liqueur and stir to combine. Cover loosely with plastic wrap and refrigerate until firm, at least 3 hours.
- 2. Sift cocoa into a bowl. Using a measuring spoon, scoop up 1 teaspoon of chocolate, and quickly roll into a ball about 3/4 inch across. Drop into cocoa; roll each truffle in cocoa to coat. Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks.
CHOCOLATE COGNAC TRUFFLE TARTLETS
Categories Chocolate Dessert Bake Valentine's Day Pecan Cognac/Armagnac Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 Tartlets (4 to 8 Servings)
Number Of Ingredients 15
Steps:
- FOR CRUST:
- Mix first 3 ingredients in small bowl. Using electric mixer, beat butter, brown sugar and vanilla in medium bowl until creamy. Add flour mixture and stir with fork until coarse crumbs form. Gather dough into ball; flatten into disk. Wrap in plastic; chill until beginning to firm, about 20 minutes.
- Divide dough into 4 equal pieces. Press 1 dough piece evenly over bottom and up sides of each 4 1/2-inch-diameter tartlet pan with removable bottom. Freeze 20 minutes.
- Meanwhile, preheat oven to 350°F. Line crusts with foil; fill with dried beans or pie weights. Bake crusts until set, about 20 minutes. Remove foil and beans (some crust may stick to foil). Bake until crusts feel dry, about 5 minutes longer. Transfer to rack; cool completely.
- FOR FILLING AND TRUFFLES:
- Combine cream and butter in medium saucepan. Stir over low heat until butter melts. Add chocolate; stir until melted. Whisk in Cognac. Cool filling 15 minutes.
- Spoon enough filling into each crust to fill (about 1/2 cup for each); reserve remaining filling. Refrigerate tartlets and remaining filling overnight.
- Line small baking sheet with foil. Form remaining filling into balls, using generous rounded 1/2 teaspoonful for each. Place on prepared sheet. Freeze 15 minutes. Roll each truffle in chopped pecans, coating completely. Freeze until truffles are firm, about 1 hour.
- Let tartlets stand at room temperature 15 minutes. Place paper in lattice pattern atop 1 tartlet. Sift cocoa over. Remove strips. Repeat with remaining tartlets. Garnish each with 3 truffles.
CHOCOLATE ARMAGNAC TRUFFLES
.
Provided by Allrecipes Member
Yield 20
Number Of Ingredients 4
Steps:
- Chop chocolate, and place in a bowl. Bring cream to a boil in a small, heavy saucepan; pour over chocolate. Let stand for 5 minutes; stir until smooth. Stir in liqueur. Refrigerate until firm, at least 3 hours or overnight.
- Scoop up 1/2 teaspoon of chilled chocolate, and quickly roll into a ball. Continue until mixture is used up. Roll each truffle in cocoa to coat. Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 113.7 calories, Carbohydrate 10.9 g, Cholesterol 8.2 mg, Fat 7.9 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 4.5 g, Sodium 2.7 mg, Sugar 8.4 g
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- Make the ganache In a small saucepan, bring the heavy cream and sugar just to a boil, stirring to dissolve the sugar. In a heatproof medium bowl, pour the hot cream over the chopped chocolate. Let stand for 2 minutes, then add the Armagnac and whisk until smooth. Press a piece of plastic directly onto the surface of the ganache and refrigerate until firm, at least 4 hours.
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