Chocolatetruffleloaf Recipes

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HOMEMADE CHOCOLATE TRUFFLES RECIPE



Homemade Chocolate Truffles Recipe image

These homemade chocolate truffles are extra creamy with the addition of butter. After mixing the ingredients together, let the mixture set in the refrigerator, then roll into balls. You can coat in your favorite toppings and add lots of fun flavors, too! The mixture gets a little sticky, so refer back to my tips in the blog post above.

Provided by Sally

Categories     Dessert

Time 2h30m

Number Of Ingredients 5

two 4-ounce quality chocolate bars (226g), very finely chopped*
2/3 cup (160ml) heavy cream*
optional: 1 Tablespoon unsalted butter, softened to room temperature
optional: 1/2 teaspoon pure vanilla extract
toppings: unsweetened cocoa powder, sprinkles, crushed nuts, melted or tempered chocolate

Steps:

  • Place the chocolate in a heat-proof bowl. Set aside.
  • Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
  • Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.
  • Scoop the set truffle mixture into 2 teaspoon-sized mounds. This cookie scoop is the perfect size. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. This gets a little sticky, so see my tips above.
  • Roll each into toppings, if desired. Truffles taste best at room temperature!
  • Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.

CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE



Chocolate Truffle Loaf With Raspberry Sauce image

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

2 cups whipping cream, divided
3 egg yolks, slightly beaten
2 (8 ounce) packages baker's semi-sweet chocolate baking squares or 16 semi-sweet chocolate baking squares
1/2 cup cups Karo light corn syrup, divided
1/3 cup Karo light corn syrup, divided
1/2 cup butter or 1/2 cup margarine
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 (10 ounce) package frozen raspberries in light syrup, thawed
whole raspberries (optional)
mint leaf (optional)

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

CHOCOLATE TRUFFLE LOAF



Chocolate Truffle Loaf image

Its amazing that something so decadent can be so easy to prepare! I gobbled it up at a pot luck last nite & searched for the recipe on the Kraft website this morning. The cook time is freezer time.

Provided by CountryLady

Categories     Frozen Desserts

Time 3h20m

Yield 16 serving(s)

Number Of Ingredients 7

2 cups whipping cream, divided
3 egg yolks, lightly beaten
16 ounces semisweet chocolate, chopped
1/2 cup corn syrup
1/2 cup butter
1/4 cup icing sugar
1 teaspoon vanilla

Steps:

  • Line 8 x 4 inch (1. 5 L) loaf pan with plastic wrap.
  • Mix 1/2 cup whipping cream with egg yolks.
  • Set aside.
  • Heat chocolate, corn syrup and butter in a medium saucepan over medium heat until chocolate is melted, stirring constantly.
  • Add egg mixture; cook 3 minutes or until thickened, stirring constantly; cool to room temperature.
  • Beat the remaining whipping cream, icing sugar and vanilla, until stiff peaks form; gently stir in chocolate mixture until no streaks remain& pour into prepared pan.
  • Refrigerate overnight (my preference) or freeze 3 hours.
  • Invert Chocolate Truffle Loaf onto serving plate; remove pan and peel off plastic wrap.
  • Serve plain, with a wee dollop of whipped cream or with raspberry sauce.

Nutrition Facts : Calories 340, Fat 32.4, SaturatedFat 19.9, Cholesterol 91.4, Sodium 60.6, Carbohydrate 18.7, Fiber 4.7, Sugar 4.7, Protein 4.8

HOW TO MAKE CHOCOLATE TRUFFLES



How to Make Chocolate Truffles image

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

326 grams dark chocolate chips
¾ teaspoon ground ginger
½ teaspoon ground cinnamon
1 pinch finely ground black pepper
1 tiny pinch salt
tiny pinch cayenne pepper
196 grams heavy cream
2 cups dark chocolate chips, or as needed
1 crispy gingersnap cookie

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

CHOCOLATE TRUFFLE CAKE



Chocolate Truffle Cake image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 8 servings

Number Of Ingredients 13

4 ounces bittersweet or semisweet chocolate, cut into small pieces
3 tablespoons heavy cream
1 tablespoon (1/2-ounce) unsalted butter
2 tablespoons flavoring of choice (grand Marnier, Amaretto, Raspberry liqueur, etc.)
8 fresh perfect raspberries, optional
5 ounces bittersweet chocolate, cut into small pieces
5 ounces (1 1/4 sticks) unsalted butter, cut into small pieces
3 eggs, room temperature
3 egg yolks, room temperature
1/2 cup sugar
5 tablespoons, plus 1 teaspoon all-purpose flour
Whipped cream, optional
Ice cream, optional

Steps:

  • For the Truffles: Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt. When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
  • Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray. Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
  • For the Cake: Position a rack in the center of oven and preheat oven to 350 degrees. Butter, or coat with vegetable spray, 8 oversize muffin cups (4 inches wide and 2 inches deep) or 1 1/4 cup custard cups. Line bottoms with rounds of waxed paper. (To cut out the rounds, place 1 of the cups on waxed paper and trace rounds the bottom with a pencil. Then cut the 8 circles.) Set aside.
  • In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly.
  • Meanwhile, in the large bowl of an electric mixer. with a paddle or beaters, on high speed, beat eggs, egg yolks, and sugar until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat just until combined. Remove the bowl and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups top with 1 truffle, and cover with the remaining batter. Arrange cups on a baking tray and bake until edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes. Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off paper.
  • Serve warm Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.

CHOCOLATE TRUFFLE CAKE



Chocolate Truffle Cake image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 13

4 ounces bittersweet or semisweet chocolate, cut into small pieces
3 tablespoons, heavy cream
1 tablespoon unsalted butter
2 tablespoons flavoring of your choice (orange, almond, or raspberry liqueur, etc.)
8 fresh perfect raspberries, optional
5 ounces bittersweet chocolate, cut into small pieces
5 ounces unsalted butter, cut into small pieces
3 eggs, at room temperature
3 egg yolks, at room temperature
1/2 cup sugar
5 tablespoons plus 1 teaspoon all-purpose flour
Whipped Cream, optional
Ice Cream, optional

Steps:

  • For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
  • Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
  • For the cake: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter or coat with vegetable spray, 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups. Line bottoms with rounds of waxed paper.
  • In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly.
  • Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes.
  • Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.

CLASSIC CHOCOLATE TRUFFLE RECIPE BY TASTY



Classic Chocolate Truffle Recipe by Tasty image

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

3 cups semi-sweet chocolate chips
1 ½ cups heavy cream
1 cup cocoa powder

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 RECIPE



Easy Chocolate Truffles Recipe image

Whip up a batch of the Easy Chocolate Truffles recipe-they'll only taste complicated. Elegant yet easy, Easy Chocolate Truffles are made with cream cheese, powdered sugar, chocolate and vanilla are rolled in walnuts, cocoa and coconut.

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h30m

Yield 6 dozen or 24 servings, 3 truffles each.

Number Of Ingredients 5

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 cups powdered sugar
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
1-1/2 tsp. vanilla
suggested coatings: ground walnuts, unsweetened cocoa powder, BAKER'S ANGEL FLAKE Coconut

Steps:

  • Beat cream cheese in large bowl with mixer on medium speed until smooth. Gradually add sugar, mixing until well blended.
  • Add melted chocolate and vanilla; mix well. Refrigerate 1 hour or until chilled.
  • Shape into 1-inch balls. Roll in walnuts, cocoa, powdered sugar or coconut. Store in refrigerator.

Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

CHOCOLATE TRUFFLES



Chocolate Truffles image

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

8 ounces bittersweet chocolate (at least 61 percent cacao), chopped
1/2 cup heavy cream
1 tablespoon Grand Marnier or other orange-flavored liqueur
1/4 teaspoon coarse salt
Unsweetened cocoa powder, for rolling

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 TRUFFLE LOAF



Chocolate Truffle Loaf image

One of our reviewers lost her copy of this Chocolate Truffle Loaf recipe during Hurricane Andrew-only to find it again here! (She gives it 5 stars.)

Provided by My Food and Family

Categories     Dairy

Time 12h30m

Yield Makes 12 servings, 1 truffle slice, 2 Tbsp. sauce and about 1 Tbsp. raspberries each.

Number Of Ingredients 9

4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1/2 cup (1 stick) butter or margarine
1/2 cup corn syrup
2 cups whipping cream, divided
3 egg yolks, lightly beaten
1/4 cup powdered sugar
1 tsp. vanilla
Raspberry Sauce
1 cup fresh raspberries

Steps:

  • Line 8x4-inch loaf pan with plastic wrap. Place chocolate, butter and corn syrup in large saucepan; cook on medium heat until chocolate is completely melted, stirring constantly. Beat 1/2 cup of the cream and the egg yolks in large bowl until well blended. Gradually stir into chocolate mixture. Cook 3 minutes, stirring constantly. Cool to room temperature.
  • Beat remaining 1-1/2 cups cream, sugar and vanilla in medium bowl with electric mixer on medium-high speed until soft peaks form. Add to chocolate mixture; stir gently until well blended. Pour into prepared pan.
  • Refrigerate overnight or freeze 3 hours. Unmold onto serving plate; remove plastic wrap. Cut into 12 slices. Place 1 slice on each dessert plate; top with 2 Tbsp. of the Raspberry Sauce and about 1 Tbsp. of the raspberries.

Nutrition Facts : Calories 510, Fat 35 g, SaturatedFat 21 g, TransFat 0 g, Cholesterol 125 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g

CHOCOLATE TRUFFLE DESSERT



Chocolate Truffle Dessert image

Chocolate lovers will savor this impressive dessert, featuring a brownie base and chocolate mousse filling. -Lisa Otis, New Paltz, New York

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12-16 servings.

Number Of Ingredients 20

1/4 cup butter, softened
1 cup sugar
2 ounces unsweetened chocolate, melted and cooled
2 large eggs, separated
1/4 cup milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
TRUFFLE MOUSSE:
2 cups semisweet chocolate chips
1-3/4 cups heavy whipping cream, divided
3/4 cup sugar
1/2 cup butter, cubed
1 tablespoon instant coffee granules
5 large egg yolks, lightly beaten
3 tablespoons vanilla extract
1 envelope unflavored gelatin
1/3 cup cold water
14 to 16 Pirouette cookies, cut into 1-1/2-inch pieces

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add chocolate; mix well. Add egg yolks, one at a time, beating well after each addition. Add milk and vanilla; mix well. Combine the flour, baking powder and salt; stir into chocolate mixture just until blended. , In a small bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased and floured 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small saucepan, combine chocolate chips, 3/4 cup cream, sugar, butter and coffee granules. Cook and stir over low heat until sugar is dissolved and chips are melted. Stir a small amount of hot liquid into egg yolks; return all to the pan. Cook and stir for 2 minutes or until mixture is slightly thickened. Remove from the heat; stir in vanilla. , Sprinkle gelatin over cold water; let stand for 1 minute. Add a small amount of hot liquid to gelatin; stir until gelatin is dissolved. Stir into chocolate mixture. Pour into a large bowl. Set the bowl in a larger bowl of ice water; stir occasionally until thickened, about 30 minutes., Remove sides of springform pan. Cut a hole in the corner of a pastry or plastic bag; fill bag with 1/4 cup mousse. Set aside for garnish. Spoon half of the remaining mousse over brownie layer, spreading evenly over top and around sides., In another large bowl, beat the remaining cream until soft peaks form. Add a third of the whipped cream to the remaining mousse; beat on low speed. Fold in remaining whipped cream. Spread over truffle mousse layer. , Gently press cookies into sides of dessert. Pipe reserved mousse on top. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting.

Nutrition Facts : Calories 452 calories, Fat 30g fat (17g saturated fat), Cholesterol 153mg cholesterol, Sodium 178mg sodium, Carbohydrate 45g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE TRUFFLES



Chocolate Truffles image

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

3 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 tablespoon vanilla extract
Optional coatings: Chocolate sprinkles, Dutch-processed cocoa, espresso powder and cacao nibs

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.

CHOCOLATE TRUFFLES



Chocolate Truffles image

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

6 ounces semisweet baking chocolate or white chocolate baking bars, chopped
2 tablespoons butter
1/4 cup heavy whipping cream
1 cup semisweet chocolate chips or white vanilla baking chips
1 tablespoon shortening
Finely chopped nuts or candy decorations, if desired

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

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From fletchersmill.com


CHOCOLATE TRUFFLES - JUST TWO INGREDIENTS FOR THIS RECIPE!
2021-12-07 Truffle Flavors. Mint – Stir 1/4 teaspoon of pure peppermint extract into the melted chocolate. Espresso Truffles – Stir in 1 teaspoon of instant coffee, regular or decaf. Raspberry – Instead of rolling balls, place a fresh raspberry on a fork or spoon and cover in the chocolate ganache. Refrigerate or freeze until firm.
From chocolatecoveredkatie.com


BEST CHOCOLATE TRUFFLE FUDGE RECIPES | FOOD NETWORK CANADA
2016-11-30 Melt the chocolate and butter in a metal bowl placed over a pot with an inch (2.5 cm) of barely simmering water, stirring until melted. Remove from the heat and set aside. Step 3. Place the sugar, water and corn syrup in a small saucepot and bring to a full boil over high heat. Immediately remove from the heat and whisk into the condensed milk ...
From foodnetwork.ca


CHOCOLATE TRUFFLES - COOKING CLASSY
2021-02-10 Let rest 5 minutes. Add vanilla and stir mixture until chocolate has melted. Tip: If there are any unmelted chocolate bits left, heat in the microwave on 50% power in 20 second increments stirring to melt until smooth. Chill mixture 2 – 3 hours until it has firmed up and is easier to work with.
From cookingclassy.com


EASY CHOCOLATE TRUFFLES - MARSHA'S BAKING ADDICTION
2021-09-09 Instructions. Add the milk chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Leave to cool slightly. In a large bowl, beat the cream cheese until smooth. Gradually mix …
From marshasbakingaddiction.com


BEST CHOCOLATE TRUFFLES RECIPE - HOW TO MAKE CHOCOLATE TRUFFLES
2019-11-25 Pour heavy cream over chocolate and let sit 5 minutes. Whisk until smooth. Refrigerate until firm, about 1 hour. Line a large baking sheet with parchment paper. Using a small cookie scoop, scoop ...
From delish.com


CHOCOLATE TRUFFLE RECIPES | MARTHA STEWART
2021-04-29 Chocolate and peanut butter is one of the most classic combinations, and these truffles are the epitome of everything good about the timeless duo. All you need to do is make homemade chocolate ganache, whisk in peanut butter, form into balls, roll into cocoa powder, and chill. 5 of 14. View All.
From marthastewart.com


CHOCOLATE TRUFFLE CAKE RECIPE | BON APPéTIT
2001-06-30 Step 2. Place steamer rack on bottom of large pot. Pour enough water into pot to almost reach bottom of steamer rack; bring to boil. Place cake on steamer rack. Cover pot and steam until tester ...
From bonappetit.com


CHOCOLATE TRUFFLE RECIPES | BBC GOOD FOOD
23 Recipes. Homemade chocolate truffles make a lovely gift or after-dinner treat when entertaining. Achieve a rich, soft ganache and flavour with booze, mint or caramel.
From bbcgoodfood.com


CHOCOLATE TRUFFLES RECIPE | THE RECIPE CRITIC
2021-02-01 After 5 minutes, add the vanilla (if using) and stir the chocolate. Place the chocolate into the fridge and let it cool for at least 2 hours. Once the chocolate is cool, use a small cookie scoop or tablespoon to scoop it into balls. Place the toppings you choose into shallow bowls. Using your hands, roll the truffles into balls then roll the ...
From therecipecritic.com


CHOCOLATE TRUFFLES - DINNER, THEN DESSERT
2019-01-01 Instructions. Add the heavy cream and chocolate disks to a large microwave safe bowl and microwave for 3 minutes then let sit for 3-4 minutes before whisking for 3-4 minutes until the mixture is smooth and shiny. Place saran wrap over the mixture and refrigerate for at least 4 hours. Using a tablespoon scoop make 1 tablespoon sized balls that ...
From dinnerthendessert.com


EASY CHOCOLATE TRUFFLES | RECIPETIN EATS
2019-11-01 Instructions. 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.
From recipetineats.com


STEAM OVEN CHOCOLATE TRUFFLE CAKE (4 INGREDIENTS!)
Ingredients. 14 oz dark chocolate 400g chopped; use the best quality you can get your hands on. 65-75% cocoa solids is ideal. Remember lower cocoa solids = sweeter cake. 1 1/4 cups pouring cream. 1/4 cup clear honey. 4 eggs large, whisked and strained to remove any large bits of white. US Customary – Metric.
From steamandbake.com


25 EASY CHOCOLATE TRUFFLE RECIPES - BAKE WITH SWEETSPOT
2021-11-18 Easy dessert recipe. Quick to make. Made from very few ingredients, from 2 ingredients to max 6. You can use a variety of coatings and toppings like sprinkles, chocolate sprinkles, cocoa powder, icing sugar, toasted and chopped nuts, and so many more. Makes for a good edible gift for any occassion.
From bakewithsweetspot.com


THE ULTIMATE CHOCOLATE TRUFFLE PIE - NO BAKING REQUIRED!
2021-02-07 Put the nuts in a cereal bowl and cover with water. Let soak 4-8 hours (this makes them much smoother to blend). Drain and pat fully dry. Combine all ingredients (except optional chips and oil) in a very high powered blender or food processor (I used a Vitamix blender ). Only if using stevia, add 1/4 cup water.
From chocolatecoveredkatie.com


CHOCOLATE TRUFFLES | RECIPES - HERSHEYLAND
1. Melt butter in heavy saucepan over low heat. Add cocoa; stir until smooth. Add sweetened condensed milk; increase heat to medium. Cook, stirring constantly, about 4 minutes or until mixture has pudding-like consistency and is smooth and glossy. 2. Remove from heat; stir in vanilla. Cover; refrigerate 3 to 4 hours or until firm.
From hersheyland.com


CHOCOLATE TRUFFLE FILLING RECIPE | SOUTHERN LIVING
Directions. Step 1. Microwave semisweet chocolate squares and 6 tablespoons butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring every 30 seconds. Stir in 1/4 cup whipping cream. Stir in 2 1/2 cups powdered sugar, adding remaining 1/4 cup whipping cream, 1 tablespoon at a time, if necessary ...
From southernliving.com


3-INGREDIENT CHOCOLATE TRUFFLE RECIPE - A SPICY PERSPECTIVE
2016-02-01 3-Ingredient Chocolate Truffle Recipe. Prep Time: 40 minutes. Cook Time: 10 minutes. Total Time: 50 minutes. Amazing 3-Ingredient Chocolate Truffle Recipe with whipped ganache centers! Easy to make and so delicious. Make round truffles or even heart-shaped truffles for Valentines Day. Servings: 40 truffles.
From aspicyperspective.com


HOW TO MAKE CHOCOLATE TRUFFLES: INDULGENT & SO EASY ... - BAKING A …
2020-12-08 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.
From bakingamoment.com


CHOCOLATE STOUT LOAF - CTV
Chocolate Stout Loaf. Grease a nine-by-five-inch loaf pan with butter or nonstick cooking spray and line with parchment paper. Preheat oven to 350℉ and set rack to middle position. In a saucepan, heat stout and butter until the butter melts completely and the mixture starts to simmer. Remove from heat and transfer to a large mixing bowl to ...
From more.ctv.ca


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