Chocolate Cognac Truffles Recipes

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COGNAC-RASPBERRY CHOCOLATE TRUFFLES



Cognac-Raspberry Chocolate Truffles image

These luxurious cocoa-dusted chocolate truffles are flavored with raspberry extract and cognac.

Provided by Food Network Kitchen

Time 4h30m

Yield 18 to 24 truffles

Number Of Ingredients 8

1 cup heavy cream
1 tablespoon unsalted butter
Pinch of kosher salt
12 ounces good-quality semisweet chocolate, coarsely chopped
3 to 4 tablespoons cognac
1/2 teaspoon raspberry extract
1/2 teaspoon pure vanilla extract
1 to 2 cups Dutch process cocoa powder

Steps:

  • Put the heavy cream, butter and salt in a small saucepan and bring to a simmer over medium heat. Put the chocolate in a heatsafe bowl, pour the hot cream mixture over it and let it sit until the chocolate is completely melted, about 10 minutes.
  • Stir the chocolate-cream mixture with a whisk or rubber spatula until combined and smooth. Stir in the cognac, raspberry extract and vanilla extract, then whisk until the ganache is smooth and shiny. Transfer the ganache to a shallow container, cover and refrigerate until firm, at least 3 hours and up to overnight.
  • Line a baking sheet with parchment paper. Put the cocoa powder in a shallow dish. Scoop tablespoons of the firm ganache, roll into balls and roll the balls in the cocoa powder. Transfer the truffles to the prepared baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.

GHIRARDELLI SINFUL CHOCOLATE TRUFFLES



Ghirardelli Sinful Chocolate Truffles image

Provided by Food Network

Categories     dessert

Time 2h25m

Yield 30 truffles

Number Of Ingredients 4

1/4 cup heavy whipping cream
2 bars (8 ounces) bittersweet chocolate baking bars, broken in 1/4-inch pieces recommended: Ghirardelli)
6 tablespoons unsalted butter, cut into small pieces
1/3 cup Ghirardelli unsweetened cocoa

Steps:

  • In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
  • Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

CHOCOLATE COGNAC TRUFFLES



Chocolate Cognac Truffles image

Great treat for adults! I got this recipe from a book my aunt gave me called "Mary Englebreit's Sweet Treats Dessert Cookbook". These truffles should be made several hours in advance so they have time to set.

Provided by Caty5503

Categories     Candy

Time 4h30m

Yield 3 dozen truffles

Number Of Ingredients 4

1 1/2 cups heavy cream
12 ounces bittersweet chocolate, finely chopped
2 teaspoons cognac (optional)
1/3 cup unsweetened cocoa powder

Steps:

  • Put cream into a small saucepan and heat over high heat until it comes to a simmer.
  • Place finely chopped chocolate into a medium bowl.
  • Pour the scalding cream into the bowl and let it sit for 2 minutes.
  • Stir until chocolate has melted and mixture is smooth.
  • Then, stir in the cognac, if desired.
  • Let mixture cool completely.
  • Cover bowl with plastic wrap and refrigerate until set (about 4 hours).
  • Pour cocoa into a shallow dish and set aside.
  • Using teaspoon, scoop the truffle mixture into 1-inch balls.
  • Roll balls in the cocoa and coat evenly.
  • Place coated truffles into small muffin tins or on a plate.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 432.4, Fat 45.3, SaturatedFat 28.2, Cholesterol 163, Sodium 47.2, Carbohydrate 8.5, Fiber 3.2, Sugar 0.3, Protein 4.3

CHOCOLATE COGNAC TRUFFLE TARTLETS



Chocolate Cognac Truffle Tartlets image

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

CRUST
1 cup all purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
Pinch of salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed golden brown sugar
1 1/2 teaspoons vanilla extract
FILLING AND TRUFFLES
1 1/4 cups whipping cream
2 tablespoons (1/4 stick) unsalted butter
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 tablespoons Cognac or brandy
2/3 cup finely chopped toasted pecans
4 1/2-inch-wide by 5-inch-long paper strips
Unsweetened cocoa powder

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.

COGNAC TRUFFLES



Cognac Truffles image

Make and share this Cognac Truffles recipe from Food.com.

Provided by Kim19068

Categories     Candy

Time 25m

Yield 24 serving(s)

Number Of Ingredients 4

8 ounces cream
1 lb bittersweet chocolate
1 ounce butter
1 ounce cognac

Steps:

  • -------------ENROBING------------- 1 lb Bittersweet chocolate 1 lb Cocoa It is important to use an excellent quality chocolate when making truffles since it is the primary ingredient. Valhrona is my first choice and Callebaut is my second.
  • BRING THE CREAM TO A BOIL and pour it over the cut chocolate. Allow to stand 1-to-2 minutes and stir smooth.
  • Beat in the softened butter and cool to set. Beat with an electric mixer (using a paddle attachment if available) on medium speed until light. Beat in Cognac. Pipe out small truffles on parchment or waxed paper with a pastry bag fitted with a 1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa into a deep pan.
  • Dip the truffles in the melted chocolate and then deposit th em in the cocoa, shaking the pan to cover them.
  • After the covering sets, shake the truffles in a strainer to remove the excess cocoa.

Nutrition Facts : Calories 26.9, Fat 2.8, SaturatedFat 1.7, Cholesterol 8.8, Sodium 10.6, Carbohydrate 0.3, Protein 0.3

CHOCOLATE-CHAMPAGNE TRUFFLES IN SPARKLING SUGAR



Chocolate-Champagne Truffles in Sparkling Sugar image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3 dozen

Number Of Ingredients 5

1/2 cup heavy cream
8 ounces semisweet chocolate coarsely chopped
1/4 cup plus 1 Tablespoon Champagne
1 tablespoon Cognac
Coarse sanding sugar for rolling

Steps:

  • Bring the cream to a boil in a small saucepan over medium-high heat. Immediately pour hot cream over the chocolate in a medium bowl; stir until smooth. Stir in the Champagne and Cognac. Refrigerate until chocolate mixture is firm enough to roll into balls, about 1 hour.
  • Using a small melon baller or ice-cream scoop, form 1-inch balls. Roll each ball in coarse sanding sugar, and transfer to rimmed baking sheets lined with parchment paper. Cover with plastic wrap, and refrigerate truffles at least 30 minutes or up to 3 days before serving.

TRIO OF CHOCOLATE TRUFFLES



Trio of Chocolate Truffles image

Three recipes in one is a real benefit to any baker during the busy holiday season. The smooth, rich flavor and creamy texture of these diverse and delightful treats will definitely spread holiday cheer.-Luraine MacLeod, Federal Way, Washington

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 3 dozen.

Number Of Ingredients 14

12 ounces bittersweet chocolate, chopped
1/3 cup butter, cubed
4 large egg yolks, beaten
1 tablespoon rum
1-1/2 teaspoons instant coffee granules
1/3 cup raisins
1 tablespoon Cognac or brandy
4-1/2 teaspoons orange liqueur
1-1/2 teaspoons grated orange zest
COATINGS:
1 tablespoon baking cocoa
3 tablespoons grated chocolate
3 ounces bittersweet chocolate, chopped
2 teaspoons shortening

Steps:

  • In a double boiler or metal bowl over simmering water, heat chocolate and butter until melted, stirring frequently. Whisk a small amount of mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir until mixture is thickened and coats the back of a spoon., Remove from the heat; divide mixture among three small bowls. Into one bowl, stir rum and coffee granules until smooth. Stir raisins and Cognac into another; stir orange liqueur and zest into the third bowl., Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls., Roll the coffee-flavored truffles in cocoa; roll the raisin-flavored truffles in grated chocolate., In a microwave, melt bittersweet chocolate and shortening; stir until smooth. Dip orange-flavored truffles in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets., Refrigerate truffles for 2 hours or until firm. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 94 calories, Fat 8g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 13mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

DECADENT CHOCOLATE TRUFFLES



Decadent Chocolate Truffles image

These irresistible chocolate truffles are an impressive and elegant way to treat your guests to dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 5 dozen

Number Of Ingredients 5

28 ounces semisweet chocolate, finely chopped
3/4 cup heavy cream
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 tablespoons liqueur, such as Cognac, Grand Marnier, or Poire William (optional)
Best-quality cocoa powder

Steps:

  • Make the ganache: Place 16 ounces of chocolate and the cream in the top of a double boiler or a heatproof bowl set over a pan of simmering water. Stir until melted; remove from heat. Add butter and Cognac and stir until combined.
  • Pour into an 8-inch square baking dish. Cover with plastic wrap, and refrigerate until the mixture is very cold and set, but still pliable, about 2 hours.
  • Melt remaining 12 ounces chocolate in the top of a double boiler or in a heatproof bowl set over a pan of simmering water. Stir until melted; remove from heat. Let cool to room temperature.
  • Line two baking sheets with parchment paper; set aside. Using a 1/4-ounce ice cream scoop, drop ganache onto one of the prepared baking sheets. Chill 10 minutes.
  • Coat the palm of one of your hands with about 1 tablespoon of the melted chocolate. Roll balls, one at a time, between your palms until evenly coated with chocolate. Roll in cocoa powder to coat. Transfer to second baking sheet. Repeat with remaining balls, coating your palm with more chocolate as needed. Chill until ready to serve.

CHOCOLATE TRUFFLES



Chocolate Truffles image

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

8 ounces good-quality semisweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons liqueur such as Cognac or Grand Marnier or plain vanilla extract
1/2 cup unsweetened cocoa, sifted

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.

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Top Asked Questions

Can you make chocolate truffles at home?
That's the case with chocolate truffles. Yes, they look and taste like an indulgence only a professional chocolatier can make, but you can make them at home with these easy truffle recipes. Whether you're making them for a special occasion or a weekday pick-me-up, the recipes in our collection of best chocolate truffles are sure to boost your mood.
Can chocolate truffles change your mood?
Whether you're making them for a special occasion or a weekday pick-me-up, the recipes in our collection of best chocolate truffles are sure to boost your mood. If you're looking for a basic chocolate truffle recipe that'll change your life, this is it.
Can you use hazelnuts for truffle in Brownies?
It doesn't get much more decadent than these marzipan bites with truffle filling. This recipe calls for chopped hazelnuts, but you can use the nut of your choice. This delicious brownie-truffle combo is the best of both worlds. The lollipop sticks are optional, but they sure do make these brownie bites fun to eat.
What do Walnut truffles taste like?
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