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 TRUFFLES
Provided by Bobby Flay
Time 2h20m
Yield 200 pieces
Number Of Ingredients 7
Steps:
- Dry Roast the spices in a saute pan over medium-high heat until you can smell the perfume from the spices. Once the spices have been roasted for a bit, then add the heavy cream. Remove from heat and steep 1 hour. Strain out the spices.
- Reheat the strained cream and pour the warm cream over the chocolate. Stir with a spatula to mix the chocolate completely until melted and combined. Once the chocolate is uniform in texture, add the butter and stir until well combined.
- Pour into another bowl and allow to cool to room temperature. Place in a pastry bag and form little blobs onto a tray. Refrigerate until firm to the touch. Remove and roll to desired form.
CHOCOLATE TRUFFLE COOKIES
A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer (but you may have a hard time waiting for them to thaw before you eat them).
Provided by Kevin Barr
Categories Desserts Cookies Chocolate Cookie Recipes
Time 2h
Yield 36
Number Of Ingredients 11
Steps:
- In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
- Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 112.3 calories, Carbohydrate 13.9 g, Cholesterol 20.6 mg, Fat 6.8 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 40 mg, Sugar 10.7 g
CLASSIC CHOCOLATE TRUFFLE RECIPE BY TASTY
Here's what you need: semi-sweet chocolate chips, heavy cream, cocoa powder
Provided by Merle O'Neal
Categories Desserts
Yield 4 servings
Number Of Ingredients 3
Steps:
- In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency.
- Pour mixture into a bread pan.
- Allow to sit in refrigerator for 1 hour or until mixture is solid.
- With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
- Roll in cocoa powder for topping.
- Enjoy!
Nutrition Facts : Calories 969 calories, Carbohydrate 82 grams, Fat 77 grams, Fiber 13 grams, Protein 15 grams, Sugar 51 grams
EASY CHOCOLATE TRUFFLES
Chocolate truffles, beautifully wrapped in boxes, will put a smile on anyone's face - and they're so easy to make
Provided by Good Food team
Categories Treat
Time 4h35m
Yield Makes 50 (easily doubled or halved)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 67 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 1 grams protein
CHOCOLATE TRUFFLE PIE WITH RASPBERRY SAUCE
Warm days warrant a cool dessert like this frosty and refreshing pie. The raspberry sauce combined with rich chocolate and ice cream make each slice irresistible. All eyes will light up when you pull out this pleaser!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Freeze for 30 minutes. Spread chocolate ice cream over crust; freeze for 1 hour or until firm., In a microwave, melt chocolate chips and whipping cream; stir until smooth. Cool slightly. Quickly and carefully spread over chocolate ice cream. Freeze for 30 minutes. Top with vanilla ice cream; sprinkle with almonds. Cover and freeze until firm., For sauce, in a blender, cover and puree raspberries. Strain and discard seeds. In a saucepan, combine cornstarch and raspberry juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely. , Remove pie from the freezer 10 minutes before cutting. Serve over raspberry sauce.
Nutrition Facts : Calories 435 calories, Fat 26g fat (15g saturated fat), Cholesterol 55mg cholesterol, Sodium 197mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 4g fiber), Protein 5g protein.
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 TRUFFLE SAUCE
THE BEST CHOCOLATE SAUCE ON EARTH!!! This is the only recipe I use (from Elinor Klivan's Bake and Freeze Chocolate Desserts), and it is just marvelous. The thick, fudgy, and gooey nature of this sauce will make your mouth water! *Prep time is cooking time.*
Provided by JamesDeansGirl
Categories Sauces
Time 30m
Yield 1 cup, about, 8 serving(s)
Number Of Ingredients 4
Steps:
- Put the butter and heavy cream in a medium saucepan and heat over medium-low heat until the cream is hot and the butter is melted (the cream will form tiny bubbles).
- Do not let the mixture boil.
- Remove pan from heat; add the chocolate and let it soften in the hot cream for about 30 seconds.
- Add the vanilla and whisk until the sauce is smooth and all the chocolate is melted.
CHOCOLATE-WHISKEY TRUFFLES SOUFFLES WITH CARAMEL SAUCE
Categories Milk/Cream Mixer Chocolate Dessert Bake Whiskey Fall Pastry Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- Make truffles:
- Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until chocolate melts and mixture is smooth. Mix in whiskey. Chill until mixture is cold and firm, at least 2 hours.
- Drop truffle mixture by tablespoonfuls onto waxed paper. Line baking sheet with foil. Roll each chocolate drop between palms into ball (if truffle sticks to hands, dust hands with unsweetened cocoa powder); place on baking sheet. Freeze until hard, about 1 hour; then cover. (Can be prepared 1 week ahead. Keep frozen.)
- Make sauce:
- Place cream in small bowl. Scrape seeds from vanilla bean. Mix seeds and bean into cream.
- Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat; add cream (mixture will bubble vigorously). Return pan to low heat; stir until caramel is smooth. Boil until color deepens and caramel thickens, stirring occasionally, about 2 minutes. Strain caramel into small bowl. Chill sauce. (Can be prepared 1 week ahead. Cover and keep refrigerated.)
- Make soufflés:
- Whisk yolks to blend in medium bowl; set aside. Whisk 1/4 cup sugar, cornstarch and cocoa in medium stainless steel bowl until no cornstarch lumps remain. Whisk in milk. Add chocolate and butter. Scrape in seeds from vanilla bean; add bean.
- Place bowl with chocolate mixture over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture is smooth, about 2 minutes. Remove from over water. Gradually whisk some of hot chocolate mixture into yolks. Whisk yolk mixture back into bowl with chocolate mixture.
- Place over simmering water. Whisk until smooth and thickened to pudding consistency, about 4 minutes. Remove from over water. Gradually mix in whiskey. Remove bean; cool to lukewarm.
- Preheat oven to 450°F. Butter eight 2/3- to 3/4-cup soufflé dishes or custard cups; dust with sugar. Arrange dishes on baking sheet. Place 1 truffle in each dish.
- Using electric mixer, beat whites in medium bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until stiff but not dry.
- Fold whites into lukewarm soufflé base in 2 additions. Divide soufflé mixture among prepared dishes, filling almost to top. (Can be prepared 1 week ahead. Cover dishes with foil and freeze. Uncover but do not thaw before baking.) Place soufflés on baking sheet in oven; reduce temperature to 400°F. Bake until puffed and dry-looking on top, about 17 minutes for unfrozen or 22 minutes for frozen.
- Transfer dishes to plates. Sift powdered sugar over. Serve, passing cold caramel sauce separately.
CHOCOLATE TRUFFLES
If the word "ganache" intimidates you, you are not alone. Maybe if the stuff were called "basic, simple and entirely superior chocolate sauce," more people would make it. Ganache is not just chocolate sauce, though; it is also the basis for the easiest chocolate truffles.
Provided by Mark Bittman
Categories easy, quick, snack, candies, dessert
Time 1h30m
Yield About 1 1/2 cups ganache, or 24 truffles
Number Of Ingredients 3
Steps:
- Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
- Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
- If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners' sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.
CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE
Are you a chocoholic? This dessert with raspberry puree is death by chocolate. I got this recipe in my family. It is a hit especially during the holiday season, but is also excellent for Valentine's day, or anytime you have to satisfy a sweet tooth.
Provided by coasterfood lover
Categories Dessert
Time 25m
Yield 1 loaf, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Line 8 1/2 by 4 1/2 inch loaf pan with plastic wrap.
- In a small bowl mix 1/2 cup cream with egg yolks until blended.
- In a large saucepan over medium heat, combine chocolate, 1/2 cup corn syrup and butter, and cook five minutes or until chocolate and butter melt, stirring constantly.
- Add egg mixture; cook three minutes longer, stirring constantly.
- Remove from heat and cool to room temperature.
- In a medium sized bowl with electric mixer at high speed, beat remaining 1 1/2 cups cream, confectioner's sugar and vanilla until soft peaks form.
- With rubber spatula, fold cream mixture into chocolate mixture until no streaks remain. (Wait until chocolate mixture is cooled sufficiently or the cream will separate, and you don't want that.).
- Pour into prepared pan. Refrigerate overnight or chill in freezer for three hours.
- For raspberry puree: Puree thawed raspberries in their liquid in a blender or a food processor. Run puree through a wire strainer to separate seeds and strain puree into a small bowl. Stir in remaining 1/3 cup corn syrup to the puree.
- Garnish truffle loaf with fresh raspberries and mint leaves if desired, and serve with raspberry puree.
Nutrition Facts : Calories 500.8, Fat 34.8, SaturatedFat 21.1, Cholesterol 116.2, Sodium 103.6, Carbohydrate 52.4, Fiber 3.3, Sugar 34.7, Protein 3.3
More about "chocolate truffle sauce recipes"
CHOCOLATE TRUFFLE SAUCE RECIPE, KIDS RECIPES - TARLA DALAL
From tarladalal.com
Carbohydrates 3.7 gFiber 0 gEnergy 81 calProtein 1.3 g
HOW TO MAKE CHOCOLATE TRUFFLE SAUCE | HALE AND BELLE
From haleandbelle.com
Estimated Reading Time 1 min
12 CHOCOLATE TRUFFLE RECIPES THAT'LL MAKE YOU FEEL FANCY
From allrecipes.com
Estimated Reading Time 2 mins
CHOCOLATE & ALMOND TRUFFLE SAUCE RECIPE | LAND O’LAKES
From landolakes.com
13 FLAVOURED CHOCOLATE TRUFFLE RECIPE GUIDES: WHEN YOU …
From truffleaddict.com
A TRADITIONAL FRENCH DARK CHOCOLATE TRUFFLES RECIPE
From thespruceeats.com
3-INGREDIENT CHOCOLATE TRUFFLE RECIPE - A SPICY …
From aspicyperspective.com
CLASSIC CHOCOLATE TRUFFLES - RECIPE - FINECOOKING
From finecooking.com
EASY CHOCOLATE TRUFFLES - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
CHOCOLATE CAKE TRUFFLES - SPRINKLES AND SAUCE
From sprinklesandsauce.com
SUPER EASY 5-INGREDIENT ESPRESSO CHOCOLATE TRUFFLES
From bakerbynature.com
EASY CHOCOLATE TRUFFLES | RECIPETIN EATS
From recipetineats.com
CHOCOLATE TRUFFLES - JUST A TASTE
From justataste.com
CHOCOLATE TRUFFLE POTS WITH CARAMEL SAUCE RECIPE
From deliciousmagazine.co.uk
CLASSIC FRENCH CHOCOLATE TRUFFLES - PARDON YOUR FRENCH
From pardonyourfrench.com
CHOCOLATY TRUFFLE SAUCE RECIPE - THEFOODXP
From thefoodxp.com
Ratings 1Calories 171 per servingCategory Dips And Sauces
- Take a medium saucepan and add butter and heavy cream to it. Heat it over low heat and make sure the cream is mixed well and the butter is melted.
- Now, after the mixture of cream is ready, add the chocolates into it and wait until they completely melt.
- Add some vanilla extract to this sauce and whisk it correctly, make sure no lumps are formed and the sauce is smooth.
EASY CHOCOLATE TRUFFLES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HOMEMADE CHOCOLATE TRUFFLES RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SALTED CARAMEL CHOCOLATE TRUFFLES - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
CHOCOLATE TRUFFLE CAKE WITH STRAWBERRY SAUCE | TOLL HOUSE®
From verybestbaking.com
EASY CHOCOLATE TRUFFLES RECIPE | SAVE-ON-FOODS
From saveonfoods.com
CHOCOLATE TRUFFLES | VERY BEST BAKING
From verybestbaking.com
RECIPE: DARK CHOCOLATE TRUFFLE SAUCE | BLUE DIAMOND
From bluediamond.com
15 TRUFFLE OIL SAUCE RECIPE GUIDES: WHEN YOU WANT TO GO GOURMET
From truffleaddict.com
CAYENNE CHOCOLATE TRUFFLES - THERESCIPES.INFO
From therecipes.info
CHOCOLATE TRUFFLE DOUGH RECIPE - HOW TO MAKE CHOCOLATE COOKIE …
From goodhousekeeping.com
DARK CHOCOLATE TRUFFLES RECIPE - BEST, EASY 3 INGREDIENT DESSERT
From yummyinspirations.net
CHOCOLATE TRUFFLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GHIRARDELLI CHOCOLATE COMPANY
From ghirardelli.com
CHOCOLATE TRUFFLES & CHOCOLATE FUDGE RECIPES | GHIRARDELLI
From ghirardelli.com
RECIPE FOR RICH CHOCOLATE TRUFFLES WITH CARAMEL
From thespruceeats.com
CHOCOLATE TRUFFLES RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE RECIPE | MYRECIPES
From myrecipes.com
SMOKED CHOCOLATE GANACHE TRUFFLES - ALL THINGS BARBECUE
From atbbq.com
DARK CHOCOLATE TRUFFLES RECIPE (ONLY 3 INGREDIENTS!) - BOSTON GIRL …
From bostongirlbakes.com
CHOCOLATE TRUFFLES RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
DARK CHOCOLATE TRUFFLE SAUCE RECIPE BY BLUE DIAMOND ALMOND …
From thedailymeal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #5-ingredients-or-less #sauces #condiments-etc #easy #chocolate #dietary #low-sodium #sweet-sauces #low-in-something #number-of-servings
You'll also love