TWILIGHT DARK CHOCOLATE TRUFFLES
My Dad made this recipe up one evening to surprise my Mom. They are huge fans of dark chocolate. Add any extra little add-ins that you want! (e.g. coffee grounds, mint extract, cinnamon, white chocolate coating, etc.) Deliciously dark and fudgy! Enjoy with family on holidays, or just any time you have a major dark chocolate craving! Rolling in coating of choice before refrigerating, if desired.
Provided by Mykaela
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h35m
Yield 45
Number Of Ingredients 5
Steps:
- Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour
- Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.
Nutrition Facts : Calories 86.8 calories, Carbohydrate 6.8 g, Cholesterol 8.6 mg, Fat 7.1 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 4.2 g, Sodium 6.3 mg, Sugar 5.2 g
CHOCOLATE STAR ANISE TRUFFLES
Categories Candy Chocolate Dessert No-Cook Christmas Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 40 truffles
Number Of Ingredients 5
Steps:
- Bring cream to a boil with star anise in a small heavy saucepan, then remove from heat and let stand 15 minutes.
- Finely grind bittersweet chocolate in a food processor and transfer to a bowl.
- Return cream to a simmer, then remove from heat and stir in Cognac. Sour cream mixture through a fine sieve onto chocolate and whisk until chocolate is melted and ganache is smooth. Pour ganache into an 8- by 4-inch loaf pan lined with plastic wrap, smoothing top, and chill, uncovered, until firm, about 4 hours.
- Loosen edges of ganache with a sharp small knife and invert onto a cutting surface. Remove plastic wrap and cut ganache into 40 squares.
- Dust your palms with cocoa and roll each piece of ganache between them to form a ball. Drop ball into cocoa bowl and turn to cover completely. Lift truffle with a fork and transfer to a plate. Chill truffles, covered, until ready to serve.
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 STAR ANISE TRUFFLES
From sainsburys mag jan 2010, as a suggetsed homemade gift for xmas, not sure how long they would keep though. make ahead a few days keep chilled dust with cocoa before serving. Not made these yet
Provided by cakeinmyface
Categories Easy
Time 12h20m
Yield 45 truffles
Number Of Ingredients 4
Steps:
- line a 23cm square cake tin or similar with cling film allowing plenty of overhang at the sides.
- bring cream to boil in a nonstick saucpan. put choclate in a bowl and add into saucepan. tale of the heat.
- leave for a minute or two and then stir and leave to stand for another minute or two until chocolate has completely melted.
- grind star anise with pestle and mortar, dust through seive to remove fine woody bits. fold dust into choco cream mixture.
- pour truffle mix into half of the cake tin, before it spreads to fill the whole cake tin fold the cling film back over to create a deep rectangle approx 2 cm deep. smooth surface with your fingers tuck clingfilm ends under tin to keep the slab in place. chill overnight until set.
- turn truffle slab out onto a work surface and peel off clingfilm trim edges and cut into 2cm squares, dust with cocoa powder.
Nutrition Facts : Calories 85.5, Fat 8.9, SaturatedFat 5.5, Cholesterol 12.4, Sodium 6.2, Carbohydrate 4, Fiber 2.1, Sugar 0.1, Protein 1.7
DEATH STAR CARAMEL TRUFFLES
Caramel candies morph into "Star Wars" truffles for a fun sweet treat. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- Line an 8-in. square dish with plastic wrap; set aside. In a microwave-safe bowl, combine caramels, milk chocolate chips and cream. Microwave, uncovered, on high for 1 minute; stir. Microwave 1 minute longer, stirring every 15 seconds or until caramels are melted and mixture is smooth. Spread into prepared dish; refrigerate for 1 hour or until firm., Using plastic wrap, lift candy out of pan. Cut into 30 pieces; roll each piece into a 1-in. ball. Cover and refrigerate until firm, about 1 hour. Insert lollipop sticks into truffles. Press the end of a small wooden spoon into the upper portion of each truffle to create an indentation. Return to refrigerator until firm. , In separate microwave-safe bowls, melt the black and white candy disks; stir every 30 seconds until smooth. Tint white candy with black candy, adding 1 teaspoon at a time until desired color of gray is achieved; reserve remaining melted black candy. Dip caramels in gray candy, allowing excess to drip off; let stand until set. Tint remaining gray candy slightly darker with reserved black candy. Place in piping bag fitted with small #1 round tip; pipe onto truffles to resemble Death Star. Refrigerate until firm.
Nutrition Facts : Calories 158 calories, Fat 8g fat (6g saturated fat), Cholesterol 5mg cholesterol, Sodium 45mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.
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