MARSHMALLOW HOT CHOCOLATE TRUFFLES
Mix up a decadent cup of cocoa with our marshmallow topped truffles. Stir in as many truffles to taste to make a chocolaty delicious drink that will warm you up on a cold night.
Provided by Cindy Rahe
Categories Dessert
Time 5h15m
Yield 6
Number Of Ingredients 6
Steps:
- Spray 9x5-inch loaf pan with cooking spray; line pan with cooking parchment paper allowing paper to overhang sides of pan.
- Place chocolate chips in medium heatproof bowl. In very small saucepan, heat cream until bubbles begin to form around edge of saucepan (do not heat to boiling).
- Pour hot cream over chocolate chips in bowl. Cover bowl; let stand about 5 minutes. Beat with whisk until smooth. Spread in loaf pan; dot with as many marshmallows as you like. Refrigerate at least 5 hours or overnight to set enough to cut.
- Cut truffle into rectangles using sharp knife.
- To make hot chocolate, in each mug mix about 3/4 cup hot milk with a few of the truffles-use as many as you want to make your perfect cup.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE COVERED MARSHMALLOW TRUFFLES
Make some Chocolate Covered Marshmallow Truffles with only three ingredients. These Chocolate Covered Marshmallow Truffles are incredibly easy to make!
Provided by My Food and Family
Categories Recipes
Time 2h20m
Yield Makes 20 servings.
Number Of Ingredients 3
Steps:
- Melt chocolate as directed on package. Dip marshmallows, 1 at a time, in chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate.
- Place marshmallows, in single layer, on sheets of waxed paper. Sprinkle with nuts.
- Let stand at room temperature 1-1/2 to 2 hours or until chocolate is firm.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
CHOCOLATE-TOPPED MARSHMALLOW STICKS
I like to use all sorts of different marshmallow shapes and flavors to mix things up. These chocolate-dunked pops are always a hit at local bake sales. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a microwave, melt chocolate chips and 2 teaspoons shortening; stir until smooth., Insert one lollipop stick into each marshmallow. Dip marshmallows in melted chocolate, turning to coat; allow excess to drip off. Place on waxed paper., In a microwave, melt white baking chips with remaining shortening; drizzle over chocolate. Decorate with toppings if desired. Let stand until set., Use to stir servings of hot cocoa. Store in an airtight container.
Nutrition Facts :
CHOCOLATE TRUFFLES
Indulgent, melt-in-your mouth chocolate truffles don't just come from a box or the candy shop-they're even better when they come from your own kitchen! Homemade chocolate truffles are an economical way to make a gift-worthy treat, but they also allow you to customize and give something that's made with love. And once you learn how to make chocolate truffles, you'll always have a great solution for party-ready sweets. Set these little beauties out at a gathering, and watch them fly off the platter!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 26
Number Of Ingredients 6
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.
Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Truffle, Sodium 10 mg, Sugar 6 g, TransFat 0 g
CHOCOLATE COVERED MARSHMALLOWS
Easy and yummy. Great for parties.
Provided by Tricia D
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 45m
Yield 10
Number Of Ingredients 2
Steps:
- Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval. Do not overheat or chocolate will scorch.
- Dip the marshmallows in chocolate using a toothpick or fork to hold them. Place on waxed paper or aluminum foil, and freeze. Let marshmallows sit at room temperature for 5 minutes before serving.
Nutrition Facts : Calories 183.8 calories, Carbohydrate 27.1 g, Fat 10.1 g, Fiber 2 g, Protein 1.5 g, SaturatedFat 6 g, Sodium 9.5 mg, Sugar 22.5 g
EASY CHOCOLATE COVERED MARSHMALLOWS!
Easy recipe and after you coat with the chocolate you can dip in sprinkles-whatever colors fit your occasion, or you can roll in finely chopped nuts! Lots of fun for you and the kids will love helping! This recipe doubles, triples, etc. easily! Enjoy! :)
Provided by Sharon123
Categories Lunch/Snacks
Time 7m
Yield 14 marshmallows
Number Of Ingredients 5
Steps:
- In a 1-cup glass measure, heat together chocolate chips and shortening in a microwave oven on High about 1½ to 2 minutes, or until chocolate is melted and smooth when stirred. Or you may heat in a double boiler(I just place a pan that fits slightly in another pan that has boiling water and stir till melted and smooth).
- Using a fork, dip each marshmallow into chocolate over a cup. Place marshmallows 1 inch apart on a wax paper-lined baking sheet; immediately sprinkle sprinkles or the nuts on top, if using.
- Refrigerate until chocolate is firm, 45 to 60 minutes. Store, covered, in refrigerator. Enjoy!
GLUTEN FREE CHOCOLATE MARSHMALLOW TRUFFLES
These Gluten free treats are really easy to make, the clean up is quick and they are really really yummy. They taste just like the chocolate covered marshmallows eggs that you can buy at Easter. I just recently got this recipe and they are now one of my new favorites.
Provided by GlutenFreeGirl
Categories Candy
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Dip marshmallows, one at a time, in melted chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate.
- Place marshmallows, in single layer, on sheets of wax paper, sprinkle each with about 1 teaspoons almonds.
- Put in fridge for about 1-1/2 hours or until chocolate hardens. Store in airtight container at room temperature.
Nutrition Facts : Calories 236.2, Fat 13, SaturatedFat 6.5, Sodium 29.5, Carbohydrate 33.3, Fiber 2.6, Sugar 26.6, Protein 2.7
WHITE CHOCOLATE PISTACHIO TRUFFLES
Ree's daughter Alex enjoyed these truffles so much on her honeymoon that Ree decided to recreate them in her kitchen. They were even served at breakfast time!
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h10m
Yield about 4 dozen
Number Of Ingredients 5
Steps:
- Heat the sweetened condensed milk, pistachio butter and 1 pound white chocolate chips in a double boiler over medium-low heat until the chocolate is melted. Stir; the mixture will have a slight marshmallow texture. Remove from the heat, then cover and refrigerate until chilled, 2 hours.
- Line a sheet pan with parchment paper and set aside.
- Melt the remaining 1/2 pound white chocolate together with the coconut oil over a double boiler on medium-low heat until smooth. Set aside.
- Roll the chilled truffle batter into teaspoon-sized balls. Using a fork, dip each ball into the melted white chocolate coating, and let the excess chocolate drip off. Immediately sprinkle with the chopped pistachios and place on the prepared sheet pan. Repeat with the remaining ingredients to make more truffles.
- Allow the chocolate exterior to set completely, about 30 minutes. If short on time, chill for 15 minutes. Store in an airtight container.
CHOCOLATE-CARAMEL TRUFFLES
These truffles are inspired by brigadeiros, a confection popular throughout Brazil.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h45m
Yield Makes about 3 dozen
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring condensed milk, butter, and cream to a boil over medium-high heat, stirring until butter melts. Cook, stirring frequently, until mixture thickens slightly and turns pale golden, 4 to 6 minutes (do not let it get too dark, or mixture will separate). Remove from heat; let stand 5 minutes. Add chocolate, cocoa powder, and vanilla, stirring until chocolate melts and mixture is smooth and combined. Transfer to a pie dish or a wide, shallow bowl and refrigerate until firm, about 4 hours.
- Scoop 1 tablespoon of chocolate mixture into your palm and roll into a ball. Transfer to a parchment-lined baking sheet; repeat with remaining mixture. Place sprinkles in bowls (onefor each color). Roll truffles in sprinkles until thoroughly coated. Place in paper mini baking cups and serve, or store in refrigerator, covered, up to 1 month.
DIPPED CHOCOLATE TRUFFLES
What's more decadent than a truffle? One that's enrobed in chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 dozen
Number Of Ingredients 4
Steps:
- Butter an 8-inch square pan; line bottom with parchment. Chop chocolate into 1/4-inch pieces; place in a large heat-proof bowl.
- Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit for 10 minutes; use a rubber spatula to stir chocolate and cream until totally combined. Pour mixture into prepared pan. Cover with plastic wrap; chill until mixture is cold and set, 30 to 45 minutes.
- Turn ganache onto a cutting board. Using a very sharp knife, trim edges to form right angles. Cut into 7 strips about 7/8 inch wide. Cut strips crosswise to form cubes. Place on a parchment-lined tray; chill for 5 minutes if soft, otherwise proceed to next step.
- Once chocolate is tempered, use it immediately. Drop truffles into tempered chocolate one at a time; turn over to completely cover. Use a chocolate-dipping fork to lift truffle out. Tap fork; allow excess to drip back into bowl. With a second dipping fork, slide truffle onto a parchment-lined tray. Working as quickly as possible, repeat with remaining truffles (if tempered chocolate cools too much, it goes out of temper). When all truffles are dipped, you may drizzle with excess tempered chocolate.
- Allow truffles to sit for at least an hour or overnight to fully set. Store at room temperature in a cool dry place.
CHOCOLATE MASCARPONE TRUFFLES
These luscious, satiny truffles are so versatile...omit the pistachos and try all three variations listed below. -Diane Fuqua, Baltimore, Maryland
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 4 dozen.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine 4 ounces semisweet chocolate, the dark chocolate, cream and cheese. Cook and stir over low heat until smooth. Transfer to a small bowl; cover and refrigerate for 3 hours or until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheets. Chill for 1-2 hours or until firm., In a microwave, melt remaining semisweet chocolate; stir until smooth. Dip balls in chocolate; allow excess to drip off. Roll in pistachios. Place on waxed paper; let stand until set. Store in the refrigerator.
Nutrition Facts : Calories 103 calories, Fat 8g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 22mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
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