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.
SPLENDA MOCHA TRUFFLES
This recipe is similar to other Truffle recipes, but differs in that it uses only SPLENDA to sweeten & low-fat ingredients. I've tried to match their appearance as close as possible to the true French Truffles that melt in your mouth. The amount of SPLENDA used is, of course to suit one's taste. The amount used here is not too sweet, yet enough to take the bitter bite out of the chocolate.
Provided by T-Sawyer
Categories Candy
Time 45m
Yield 40 Truffles
Number Of Ingredients 7
Steps:
- In a medium sized bowl, dissolve instant coffee in water.
- Add cream cheese and blend until light& creamy.
- Add SPLENDA sweetener and blend well.
- In a separate small container, melt chocolate squares in microwave for 2 minutes on medium power or in a double boiler.
- Add to cream cheese mixture and blend well.
- Chill about 1 hour or until firm enough to shape.
- Shape into small drops about 1 inch.
- Place on sheet of wax paper and freeze.
- Prior to removing Truffles from freezer, mix cocoa and 1 Tbsp of instant coffee together, crushing the coffee granules to make a fine powder.
- When ready, remove Truffles& let sit about 5 minutes before coating.
- Hint: This coating is done easier by placing coffee into a ziploc plastic bag and using a rolling pin to crush before adding cocoa.
- Then place Truffles into bag and gently shake to coat.
- Store in airtight container in refrigerator.
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.
DECADENT CHOCOLATE TRUFFLES
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
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
Grand Marnier gives these chocolate truffles a hint of orange flavor. Other liqueurs can be substituted.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Yield Makes 28
Number Of Ingredients 5
Steps:
- Place chocolate in a bowl. Bring cream, Grand Marnier, and salt to a simmer in a small saucepan. Pour over chocolate, and let stand for 2 minutes. Whisk until smooth.
- Pour chocolate mixture into an 8-inch square baking dish, and refrigerate until chilled, about 30 minutes.
- Scoop balls of chocolate mixture using a tablespoon or a 1-inch ice cream scoop. Roll balls in cocoa powder, tossing, until fully coated. Shake off excess.
CHOCOLATE SPLENDA TRUFFLES
Make and share this Chocolate Splenda Truffles recipe from Food.com.
Provided by Sam 3
Categories < 4 Hours
Time 3h5m
Yield 5 dozen
Number Of Ingredients 7
Steps:
- Place chocolate in a large bowl.
- Bring cream, Splenda, butter, raisins and orange zest to a boil in a med pan.
- Slowly pour over chocolate and stir until smooth.
- Let cool in fridge for 2-3 hours.
- Shape mixture into small balls and dredge in cocoa.
Nutrition Facts : Calories 383.8, Fat 28.4, SaturatedFat 17.1, Cholesterol 45.5, Sodium 83.6, Carbohydrate 36.1, Fiber 3.7, Sugar 27.2, Protein 3.8
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