EASY CHOCOLATE TRUFFLES
Recipe video above. A basic but luxurious chocolate ganache truffle recipe, made using ordinary dark chocolate melts from the supermarket! These are rich and creamy and a great base to add flavourings of choice (suggestions below). Makes around 24 truffles. Use for gifting, post dinner treats, serve with coffee!
Provided by Nagi | RecipeTin Eats
Time 15m
Number Of Ingredients 8
Steps:
- Place chocolate, cream and butter in a microwave proof bowl. Microwave on high for 4 x 30 second bursts, stirring in between.
- Cover bowl with a plate and stand for 5 minutes, then stir until chocolate is melted and smooth (this is a ganache!)
- Place the bowl in the refrigerator for 6 hours. Do not be tempted to shortcut it by freezing it! (Note 2)
- Put a dinner plate or tray that you will use to place the rolled truffles on in the fridge as well.
Nutrition Facts : ServingSize 15 g, Calories 83 kcal, Carbohydrate 7.5 g, Protein 1 g, Fat 5.5 g, SaturatedFat 3.9 g, Cholesterol 6 mg, Sodium 18 mg, Fiber 0.6 g, Sugar 6.3 g
CHOCOLATE TRUFFLES
Roll Alton Brown's melt-in-your-mouth Chocolate Truffles from Food Network for a luxurious treat that works as a perfect gift.
Provided by Alton Brown
Categories dessert
Time 3h25m
Yield 30 to 35 truffles
Number Of Ingredients 7
Steps:
- Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
- Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
- Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
- Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
- In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
- Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
- Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
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
CHOCOLATE TRUFFLE CRUMB BARS
I needed to make a quick chocolate cookie to send to my godchild for her birthday. She is in college now (I feel so old) and she thought these were "the bomb" (her quote). I got this recipe from Camilla Saulsbury's Cake Mix Cookies book. Obviously, it travels well. Rich with a cake mix crust. I may have spent 10 minutes mixing these up.
Provided by mary winecoff
Categories Bar Cookie
Time 55m
Yield 24-36 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray.
- In a large bowl, place the cake mix, melted butter and egg.
- Blend 1 to 2 minutes with mixer set on medium speed until crumbly.
- Set aside 1 cup of the crumb mixture.
- Firmly press remaining crumb mixture into bottom of pan.
- Bake 15 minutes.
- In a medium saucepan, combine 1 cup of the chocolate chips and condensed milk.
- Warm over low heat, stirring until smooth.
- Remove from heat and stir in vanilla.
- Spread over hot crust.
- Stir walnuts and remaining 1 cup chocolate chips into reserved crumb mixture.
- Sprinkle over chocolate filling.
- Bake 25 to 28 minutes or until topping is firm to the touch.
- Transfer to wire rack and cool completely.
- Cut into bars.
CHOCOLATE TRUFFLES
How to make homemade chocolate truffles! Super-easy recipe with just 2 ingredients. Endlessly versatile, and so melt-in-your-mouth delicious!
Provided by Allie {Baking A Moment}
Categories Dessert
Time 8h20m
Number Of Ingredients 3
Steps:
- Chop the chocolate bars finely and place in a heat-safe bowl.
- Heat the cream gently in a small pot, until small bubbles are forming around the edges of the pot.
- Pour the hot cream over the chopped chocolate, and allow it to stand for 5 minutes.
- Whisk the mixture until smooth.
- Cool the mixture until solidified.
- Scoop 1-tablespoon of the mixture at a time, rolling between palms into a ball shape.
- Roll the balls in the coating(s) of your choice, or dip in additional melted chocolate.
Nutrition Facts : ServingSize 1 truffle, Calories 87 kcal, Carbohydrate 8 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 9 mg, Sodium 5 mg, Fiber 1 g, Sugar 6 g
EASY CHOCOLATE TRUFFLES
My children and I often make these super-easy chocolate balls during the holiday season to dress up our cookie trays and gift baskets. For added color, the balls can be rolled in nonpareils, sprinkles or ground nuts.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield About 6 dozen (about 2-1/4 pounds).
Number Of Ingredients 5
Steps:
- In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Stir in milk, almond extract and salt. Cool to room temperature. Shape into 1-in. balls; roll in nonpareils and sprinkles. Store in an airtight container.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 24mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
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 TRUFFLES
You may be tempted to save these chocolate truffles for a special occasion since these smooth, creamy chocolates are divine. But with just a few ingredients, this truffle recipe is easy to make anytime. -Darlene Wiese-Appleby, Creston, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 4
Steps:
- In a microwave, melt chocolate chips and milk; stir until smooth. Stir in vanilla. Refrigerate, covered, 2 hours or until firm enough to roll. , Shape into 1-in. balls. Roll in coatings as desired.
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
MOONSTRUCK'S CHOCOLATE TRUFFLE BARS
My fiance Andrey used to take me to Moonstruck chocolate co. quite often for some of the best chocolate desserts out there. This recipe is from Moonstruck's Web site. Mmmm. According to the site, "Store the finished bars in an airtight container to prevent from drying out.These have a better eating quality if eaten at room temperature."
Provided by ThatSouthernBelle
Categories Bar Cookie
Time 55m
Yield 72 Squares, 72 serving(s)
Number Of Ingredients 11
Steps:
- Truffle Bar Crust:.
- Preheat the oven to 350_F.
- Lightly spray a 9" x 13" cake pan with some pan spray. Set aside.
- Place the butter in a heavy saucepan.
- Melt the butter over low heat.
- Remove the pan from the heat.
- Add the unsweetened chocolate to the melted butter, stirring constantly with a wooden or nylon spoon until the chocolate is completely melted. Add the sugar and stir to completely combine.
- Add the eggs, one at a time, stirring vigorously after each addition to thoroughly combine the egg into the batter.
- Add the flour and stir to combine.
- Add the Vanilla extract and walnuts.
- Pour batter into prepared pan.
- Bake for 20 to 25 minutes only. The brownie may still look soft and shiny. Care must be taken not to over bake the base or it will end up being dry and crumbly.
- Remove from the oven and place on a cooling rack.
- Cool completely.
- Topping:.
- Chop the chocolate and place in a stainless steel or glass bowl.
- Place one inch of water in a small heavy saucepan.
- Place the saucepan on the stove and bring the water to a simmer.
- Remove the saucepan from the stove.
- Place the bowl containing the chopped chocolate on top of the pan of simmering water.
- Stir the chocolate until it is completely melted.
- Remove the bowl from the top of the pan and dump the water out.
- Place the cream and light corn syrup into the sauce pan and bring to a boil.
- Pour the hot liquid over the melted chocolate.
- Whisk the hot liquid and the chocolate together to completely combine.
- Set the chocolate mixture aside and allow the Ganache to cool for five minutes.
- Whisk the softened butter into the chocolate mixture.
- Allow the Ganache to cool to room temperature. The mixture will be a thick, custard-like consistency.
- Whisk the Ganache just until it begins to lighten in color slightly.
- Spread the whipped Ganache evenly over the brownie base.
- If desired, cover the top of the bars with shaved dark chocolate.
- Allow the bars to sit at room temperature until the Ganache firms up.
- Dust lightly with cocoa powder.
- Cut into 1 1/2 inch squares.
Nutrition Facts : Calories 106, Fat 8.1, SaturatedFat 4.4, Cholesterol 22.3, Sodium 6.9, Carbohydrate 9.2, Fiber 1.1, Sugar 5.8, Protein 1.6
CONTEST-WINNING CHOCOLATE TRUFFLE COOKIES
Here's a snack for serious chocolate lovers. These enticing cookies are crisp on the outside and soft on the inside, somewhat bittersweet and very chocolaty. I usually make them to share at get-togethers. Otherwise, I'd eat them all myself! I'm always asked for the recipe. -Delaine Fortenberry, McComb, Mississippi
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth. Cool 10 minutes., In a large bowl, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture. Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours., Preheat oven to 350°. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool. Dust with confectioners' sugar.
Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 64mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
HOW TO MAKE CHOCOLATE TRUFFLES
If you've never made homemade truffles before, these are way easier than you think, and make for an impressive edible gift. I ended up doing a gingerbread spice version, which is chef-speak for pumpkin spice, but the fun part is getting to flavor these any way you like! To guarantee the perfect ganache, use a scale to make sure you match 60% of the chocolate's weight in cream.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h
Yield 18
Number Of Ingredients 9
Steps:
- Add chocolate chips to a heat-proof mixing bowl; add ginger, cinnamon, black pepper, salt, and cayenne. Heat cream over medium heat until it just starts to simmer. Immediately remove from heat and pour hot cream over chocolate. Shake bowl slightly to fully cover the chocolate; let sit for 2 minutes. Slowly whisk until well combined and a thick, glossy ganache forms.
- Cover ganache with plastic wrap and let cool to room temperature or until firm enough to scoop, about 15 minutes. Form about 2 teaspoons of the ganache into balls using a small sorbet scoop, or roll by hand. Place balls onto a baking sheet lined with silicone or parchment paper. Refrigerate until cold and firm, about 15 minutes, then re-roll as needed to smoothen.
- Place a heat-proof bowl over a pot of hot water on the lowest heat settling. Add most of the chocolate chips, reserving about 1/3 cup, to the bowl and let melt, about 5 minutes. In the meantime, break gingersnap in half and place on a plate next to a microplane. Stir the reserved chocolate chips into the melted chocolate until they disappear. Remove from heat.
- Dip truffles into the melted chocolate by hand or by holding each truffle with a fork and spooning the chocolate on top. Place truffles on the baking sheet and swirl the tops with your finger. Grate the gingersnap on top. Let truffles rest on the baking sheet until the coating dries and hardens completely, trimming away excess chocolate from the bases using the back of a knife if desired.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 25.7 g, Cholesterol 14.9 mg, Fat 13.8 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 8.1 g, Sodium 27.2 mg, Sugar 0.1 g
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