Chocolate Cream Truffles Recipes

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 CREAM CHEESE TRUFFLES

Steps:

• Begin by beating the cream cheese in a large bowl, then slowly add the powdered sugar and beat until light and fluffy.
• Melt the chocolate chips in a double boiler over the stove, or the microwave, then add to the cream cheese mixture and mix until smooth.
• If you want different flavours, you can add a teaspoon or two of extract. Or divide the batter and make several flavours.
• Place the bowl in the fridge for 20-30 minutes to allow the filling to firm up so you can roll it.
• Remove the truffle filling from the fridge and roll into balls between 1/2 and 1 inch in size and place on a baking sheet lined with a silicone mat. I like to use a melon baller as it is the perfect size.
• Melt the chocolate candy melts in the microwave or double boiler and then dip the truffle balls in the melted chocolate. You can lower the truffle into the chocolate with a fork or use a chocolate dipping tool.
• Move back to the silicone baking sheet to allow the chocolate shell to harden. If you want to decorate with sprinkles, do so before the chocolate sets.
• Once the shell has hardened, move the truffles to an air tight container and store in the refrigerator.

CHOCOLATE CREAM CHEESE TRUFFLES

Steps:

• Gather the ingredients.
• Pour the cocoa powder into a shallow pie pan and set aside.
• Chop the chocolate into small pieces and microwave it until melted, stirring after every 30 seconds to prevent overheating. Set the chocolate aside and let it cool until it is at room temperature, but still liquid.
• In the large bowl of an electric mixer , combine the softened cream cheese and powdered sugar. Beat the mixture on medium speed for a minute or two, until well-combined.
• Stop the mixer and add the melted chocolate , vanilla, and salt. Beat until combined, stopping to scrape down the sides of the bowl as needed.
• Remove the bowl from the mixer, cover it with cling wrap, and refrigerate until the candy is firm enough to scoop, about 20 to 30 minutes.
• Once the candy is firm but not rock-hard, scoop it into small 1-inch balls using a teaspoon or candy scoop. Roll the balls in the cocoa powder and place them onto a baking sheet or into an airtight container. Store the truffles in an airtight container in the refrigerator for up to two weeks, and for best taste and texture, serve at room temperature.
• Enjoy!

BASIC TRUFFLES

Steps:

• In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.

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.

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 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.

EASY DECADENT TRUFFLES

Steps:

• In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.