Chocolate Truffles With Or Withut Alcohol 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.

CLASSIC CHOCOLATE TRUFFLE RECIPE BY TASTY

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!

CHOCOLATE TRUFFLES (WITH OR WITHUT ALCOHOL)

Steps:

• Melt the 500g of milk chocolate in a glass bowl.
• Slowly heat the cream.
• Remove both from heat.
• Pour the cream into the bowl of chocolate and mix well together (this may take a couple of minutes).
• You can add a cap of alcohol at this point (whiskey, brandy champagne).
• Put into the fridge until solid or overnight.
• Roll the hardened truffle into balls, you could put them back in the fridge if you wish to re harden if they have gone a little softer.
• Melt the dark chocolate but not all at once.
• Roll the truffle balls in the plain chocolate you must be quick because the chocolate can go lumpy if too hot (using teaspoons), and drop them into a sweet cases.
• When all of your balls are done, put them back in the fridge to harden the outer chocolate or if in a rush you can use your freezer.
• When hard they are ready to eat.

SUPER EASY CHOCOLATE TRUFFLES

Steps:

• Take 125g of the chocolate and grate it finely (Use a piece of paper to hold the chocolate so that it doesnt melt under your fingers). Chop the remaining 25g into small pieces.
• Cream the butter (I used a spoon, but you may also use a hand-mixer). In portions add the grated and chopped chocolate as well as the chocolate/cocoa powder and the rum.
• Form balls (about the size of a hazelnut) out of the mass (wash your hands with cold water if they get too warm to form the balls without melting all the chocolate) and roll them in your desired garnish (see above).
• Place in candy wrappers and store in a box in a cool place (these will keep for up to 8 days).