TRADITIONAL FRENCH DARK CHOCOLATE TRUFFLES
Steps:
- Gather the ingredients.
- Heat the heavy cream in a small saucepan over medium heat until it is hot and starting to bubble but not fully boiling. Remove the cream from the heat immediately.
- Add the finely chopped chocolate and vanilla extract and stir with a wooden spoon until the ganache is completely smooth.
- Pop the pan into the fridge and chill the ganache until it is hard enough to roll into balls. Do not use the freezer, as this will make the ganache unworkable.
- Measure out each truffle by the heaping teaspoonful and use your hands to quickly roll the ganache into a ball.
- If the ganache gets too warm, put it back in the fridge for a few minutes to firm up. Work quickly so that your hands don't melt the chocolate too much. Chill the balls, a few at a time, as you go.
- Put the cocoa powder into a shallow dish. Take each chilled chocolate ball and quickly roll in the cocoa powder for an even coating. Pop the truffle onto a plate and place back into the fridge to chill down again before serving.
Nutrition Facts : Calories 155 kcal, Carbohydrate 14 g, Cholesterol 16 mg, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, Sodium 20 mg, Sugar 11 g, Fat 10 g, ServingSize 16 truffles (16 servings), UnsaturatedFat 0 g
DARK CHOCOLATE TRUFFLES
This dark chocolate truffles recipe comes from our book "Clean Slate: A Cookbook and Guide."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 28
Number Of Ingredients 7
Steps:
- Melt chocolate with oil and the water. Stir in vanilla and sea salt. Transfer to an 8-inch square baking dish, and refrigerate until mixture is set but still pliable, about 2 hours.
- With a 1-inch ice-cream scoop, make 28 balls, transferring each one to a parchment-lined baking sheet. Coat hands in cocoa, and roll balls to make smooth. Refrigerate on sheet 10 minutes. (Truffles can be refrigerated in an airtight container up to 2 weeks; let stand at room temperature 30 minutes before coating.) To serve, roll in cocoa or pat with nuts or coconut.
Nutrition Facts : Calories 188 g, Fat 15 g, Fiber 2 g, Protein 1 g, SaturatedFat 10 g
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
DARK CHOCOLATE TRUFFLES
Provided by Tyler Florence
Categories dessert
Time 3h40m
Yield 15 to 20 candies, depending on size
Number Of Ingredients 4
Steps:
- In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.
- Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat. Then use the forks to carefully transfer them to a parchment or waxed paper lined baking sheet.
DARK CHOCOLATE TRUFFLES
Provided by Tyler Florence
Categories dessert
Time 3h40m
Yield 15 to 20 candies, depending on size
Number Of Ingredients 4
Steps:
- In a saucepan, bring the cream just to a simmer over medium-low to low heat. Pour the cream over the chocolate in a bowl and cover with plastic wrap. Let stand about 10 minutes to melt the chocolate.
- Add the vanilla and stir until smooth. Set aside to cool to room temperature, 30 minutes to 1 hour.
- Then beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored. If the chocolate has cooled enough, it will be ready to form truffles right away. If the chocolate is still too soft to hold its shape when rolled in a ball, spread over the bottom of a baking dish and smooth the top. Refrigerate until firmed, but still scoopable, up to 2 hours.
- Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate and gently roll into a ball. Place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a baking sheet lined with parchment or waxed paper.
- If making the truffles a day or two ahead of time, let them stand at room temperature for at least 1 hour before serving.
*ULTIMATE* DARK CHOCOLATE OREO TRUFFLE
Only 3 ingredients! This is my all-time favorite dessert recipe, and ironically one of the easiest I've come across. Anyone can make it, yet the taste is something you'd expect from a professional chocolatier.
Provided by Midnight_Blue_
Categories Dessert
Time 30m
Yield 50-60 Truffles, 25-30 serving(s)
Number Of Ingredients 3
Steps:
- Set out 1 pkg Philadelphia Cream cheese.
- In a blender or food processor, blend 1 pks Oreos until a fine powder is formed throughout TIP: Do this is small groups, 5 or 6 oreos at a time. If you do it all at once, it's impossible to get a consistent powder.
- Remove any remaining cookie pieces.
- Knead 1 pkg philadelphia cream cheese into mix until mixture is consistent throughout.
- Roll into 2 in balls and place on cookie sheet.
- Refrigerate 30 minute (Or freeze 10 min).
- Melt 1 bar Baker's semi-sweet chocolate.
- Using two spoons, coat each ball individually.
- Place on cookie sheet and refrigerate 30 minute.
3-INGREDIENT DARK CHOCOLATE TRUFFLES RECIPE BY TASTY
Here's what you need: dark chocolate, greek yogurt, cocoa powder, sprinkles, chopped nut, shredded coconut
Provided by Mercedes Sandoval
Categories Desserts
Yield 12 truffles
Number Of Ingredients 6
Steps:
- Chop dark chocolate into a bowl. Microwave in 15-second intervals, until fully melted.
- Slowly fold in Greek yogurt until thoroughly combined.
- Chill in the refrigerator for 15-20 minutes, until mixture is solid but still formable.
- Using a tablespoon, scoop the mixture and use palms to form and roll into balls.
- Roll truffles into your favorite toppings. For sprinkles, chopped nuts, and shredded coconut: first dip truffles into melted chocolate for best results.*
- Enjoy!
Nutrition Facts : Calories 262 calories, Carbohydrate 22 grams, Fat 20 grams, Fiber 3 grams, Protein 5 grams, Sugar 16 grams
DARK CHOCOLATE TRUFFLES
These rich dark chocolate truffles are as good as anything you'd get from a chocolatier. Even more amazing? They're vegan.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 28
Number Of Ingredients 6
Steps:
- Heat chocolate, oil, and 3 tablespoons water in a double boiler, stirring, until just melted. Remove from heat and stir in vanilla and sea salt.
- Transfer to an 8-inch baking dish and refrigerate until mixture is set but still pliable, about 2 hours.
- Using a 1-inch scoop or melon baller, scoop out chocolate mixture and transfer to a parchment-lined baking sheet. Coat hands in cocoa and roll chocolate into balls. Refrigerate on parchment-lined baking sheet 10 minutes.
Nutrition Facts : Calories 188 g, Fat 15 g, Fiber 2 g, Protein 1 g, SaturatedFat 10 g, Sodium 33 g
DARK CHOCOLATE MINT TRUFFLES
The most incredible minty chocolate truffle! Soft, rich, and delicious! Cover and store in the refrigerator.
Provided by MELISS142
Categories Truffles
Time 2h45m
Yield 42
Number Of Ingredients 5
Steps:
- Put entire bag of cookies in the bowl of a food processor and pulse to a fine crumb consistency. Transfer to a large bowl.
- Add cream cheese and mix until well combined. Roll into 1-inch balls. Chill in the refrigerator for 1 hour.
- Place chocolate chips in a microwave-safe bowl. Microwave on high power for 1 minute. Stir, then repeat in 1-minute increments until melted and smooth. Mix in peppermint extract.
- Drop chilled balls in the chocolate to coat, let any excess drip off, and place on waxed paper. Sprinkle crushed candy canes over wet chocolate. Return to the refrigerator until chocolate sets, about 1 hour.
Nutrition Facts : Calories 119.7 calories, Carbohydrate 15.4 g, Cholesterol 5.9 mg, Fat 6.7 g, Fiber 1 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 66.5 mg, Sugar 8.3 g
DARK CHOCOLATE TOBLERONE TRUFFLES
The original recipe came from an old Canadian Living Christmas Book. I've made a few variations of these for Christmas gatherings and they're very popular. I've always used Bernard Callebaut's dark baking chocolate but I'm not sure if it's available anymore. Semi-sweet bakers chocolate can be substituted in place of the dark. Preparation time is approximate as I've not made this version and does not include chill time.
Provided by Just_Ducky
Categories Dessert
Time 1h10m
Yield 50 truffles, 50 serving(s)
Number Of Ingredients 7
Steps:
- FILLING.
- In a small saucepan, heat cream just until bubbles form around edge of pan, remove from heat.
- Stir in 250 g of chocolate pieces until smooth, stir in liquid honey and nougat pieces.
- Transfer to a bowl, cover and refrigerate for 1 hour or until thickened and cold.
- Using a whisk (NOT electric mixer), beat chocolate mixture just until creamy and lighter in colour. Do not overbeat or mixture will separate.
- Using a pastry bag fitted with 1 cm plain tip, pipe filling into 2.5 cm diameter rounds on two wax paper-lined baking sheets.
- Cover and refrigerate for 30 minutes or until firm.
- Sift icing sugar into a pie plate.
- Working with rounds from one baking sheet at a time, lightly roll in icing sugar.
- Gently roll each round between fingertips to round off tips. Return to wax paper-lined sheet and freeze for 1 hour or until hard and almost frozen.
- COATING.
- In top of double boiler over hot (not boiling) water, melt 375 g of chocolate.
- Remove from heat, let cool slightly.
- Place crushed, toasted almonds into a pie plate.
- Using two forks, dip balls from one baking sheet at a time into chocolate, letting excess drip off. (If chocolate thickens while you work, rewarm gently over hot stove.
- Place balls in crushed almonds.
- Using two clean forks, roll truffles in almonds and refrigerate on wax paper-lined baking sheet until hardened. (Optionally can roll in sifted cocoa instead).
- Place truffles in candy cups and store in airtight container in refrigerator until just before serving.
- Can be refrigerated for up to 1 week or frozen up to 3 months.
Nutrition Facts : Calories 108.2, Fat 9.8, SaturatedFat 5.3, Cholesterol 6.5, Sodium 5, Carbohydrate 7.6, Fiber 2.4, Sugar 3.3, Protein 2.3
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