Dark Chocolate Truffles Recipe Easy

DARK CHOCOLATE TRUFFLES

Steps:

• Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl.
• Heat the heavy cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to stand for 5 minutes, then stir until smooth (now you have ganache). Refrigerate the ganache for 1 hour until firm but not hard.
• Line a baking sheet with parchment paper. Using a tablespoon of ganache for each truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto the parchment lined baking sheet. Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles). When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds. Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioners sugar until completely covered. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.

DARK CHOCOLATE TRUFFLES

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.

EASY DARK CHOCOLATE TRUFFLES

Steps:

• Heat chocolate and cream in a heatproof bowl set over a pan of simmering water, stirring occasionally, until chocolate is melted and mixture is smooth. Remove from heat. Add butter (and alcohol, if desired); stir until butter is melted.
• Pour mixture into an 8-inch square baking dish. Cover with plastic wrap; refrigerate until mixture is firm but still spoonable, about 2 hours.
• Line a baking sheet with parchment paper. Using a very small (about 1 inch diameter) ice cream scoop (or a melon baller), drop balls of chocolate mixture onto lined sheet. Refrigerate 10 minutes.
• Put cocoa in a large bowl. With cocoa-dusted hands, roll chocolate balls one at a time until smooth. Drop into cocoa; roll to coat.

TRADITIONAL FRENCH DARK CHOCOLATE GANACHE TRUFFLES

Steps:

• Bring the corn syrup and cream to a boil and pour over the chopped dark chocolate. Let it sit for 3 minutes and then using a whisk emulsify the mixture until you obtain a shiny and smooth chocolate ganache. Mix in the softened butter. Let it sit covered with plastic wrap or beeswax wrap overnight at room temperature.
• Cover a baking tray with plastic wrap. Transfer the ganache onto a pipping bag and pipe out small half spheres onto the baking try. Refrigerate for 1 hour. Using gloves: stick two little half balls together and roll into a spherical shape. Put the small balls on a clean baking tray lined with plastic wrap.
• Temper the 200 g of couverture dark chocolate. Using your hands cover each ball with a super thin layer of melted tempered chocolate and place on a plate or tray filled with cocoa powder.
• Roll the truffles in the cocoa powder until they are properly covered. Remove using a chocolate dipping fork and place on a fine-mesh sieve. Give them a little shake to remove the excess cocoa.

DARK CHOCOLATE TRUFFLES

Steps:

• Heat cream, until it bubbles.
• Pour the heated cream over chopped chocolate. Do not mix
• Let the chocolate be in the heated cream, when you see the chocolate melting into the cream. Use a spatula and mix very gently. This forms an emulsion( something that happens when the fat and liquid are mixed). This mixture is called truffle or ganache.This is what gives the truffles the melt in the mouth texture.
• Put the truffle mixture in the refrigerator, until the consitency is hard enough to form balls.
• Make them at a size you wish. Mine was 3/4th of a table spoon. Use a scooper, else a stainless steel spoon should be good.
• Put the cocoa powder in a small bowl. Roll them on cocoa powder. and place them on the serving platter.

EASY CHOCOLATE TRUFFLES

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.

DARK CHOCOLATE TRUFFLES

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.

3-INGREDIENT DARK CHOCOLATE TRUFFLES RECIPE BY TASTY

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!

DARK CHOCOLATE TRUFFLES

Steps:

• Pour chocolate in a medium sized bowl. Set aside. {Note: if you want to add extracts or flavorings, add them to the chocolate in the bowl. Here are some ideas: 1/2 tsp almond, cherry or raspberry extract, 1 drop of lemon or peppermint essential oil, etc.}
• Melt butter in a small saucepan over medium heat. Add in cream when butter is just about melted.
• Increase heat slightly and using a whisk, stir constantly, but gently. Heat until mixture just barely comes to a boil.
• Pour over chocolate in bowl. Begin stirring gently, combining the chocolate with the butter-cream mixture. After just a minute or two of stirring, all the chocolate is melted and you've got a smooth chocolate ganache!
• Refrigerate until solid, about 2-3 hours. (The ganache can be made days in advance too, and just stored in the fridge until you're ready to shape into truffles.)
• Combine ingredients in a small bowl {remember- you'll be dipping truffles in this chocolate, so it's best to use a smaller, deeper bowl.}
• Microwave on high for 1 minute. Stir gently. Microwave another 15-45 seconds, until mixture is melted and smooth when stirred.
• I topped mine with drizzled white chocolate and more semi-sweet chocolate. If you'd like to do this as well, put 1/4 cup chocolate chips in a small ziplock bag. Microwave about 1 minute, until melted. Snip a tiny corner off the bag.
• Put a plate or a quarter cookie sheet in the freezer for a few minutes. Take out and cover with a piece of parchment.
• Using a melon-baller, scoop out balls of hardened ganache. Try to keep the balls as round as possible. It's okay to have a flat side since you'll need to set the truffles up after dipping them. They don't have to be perfect though, since you'll be covering them with chocolate.
• Dip the truffles in the dipping chocolate and then transfer dipped truffle to chilled plate/ tray.
• When they're all dipped, add sprinkles and/or chocolate drizzle on top. Cool completely and ENJOY!

EASY CHOCOLATE TRUFFLES (ONLY 4 INGREDIENTS!)

Steps:

• Use a serrated knife to chop the chocolate into small pieces. Put the chocolate in a heat-proof bowl and set aside.
• Warm the cream in a heavy-bottomed saucepan to just simmering (small bubbles). Do NOT let it boil.
• Add the butter to the chocolate and pour the heavy cream evenly on top. Cover and let sit for about 2 to 3 minutes, then start stirring. At first it will look grainy, but keep stirring until the mixture is smooth. Add the vanilla and stir again.
• Pour the ganache into a shallow dish (such as an 8- x 8-inch baking pan or a 9-inch pie pan). Place a piece of plastic wrap directly on the surface to avoid condensation. Refrigerate for 1 to 2 hours.
• Scoop the set truffle mixture into 1 tablespoon-sized balls using a small cookie scoop and place on a half sheet baking pan lined with a Silpat silicone mat or parchment paper. Chill the balls for 10 minutes to allow them to dry out a bit.
• Pour the topping into a small bowl. Working with a few at a time, roll each ball into the topping. If you're going to dip the truffles in melted chocolate, be sure to temper the chocolate first.
• Place the truffles in an airtight container. Store at room temperature for 3 to 4 days or in the refrigerator for up to 2 weeks.
• Truffles taste best at room temperature. Serve and enjoy!
• For longer storage, freeze up to 3 months with or without toppings. Thaw in the refrigerator, then bring to room temperature before enjoying.

TWILIGHT DARK CHOCOLATE TRUFFLES

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.

2-INGREDIENT DARK CHOCOLATE TRUFFLES

Steps:

• Place finely chopped chocolate in a medium-sized mixing bowl. The finer the chocolate is chopped, the easier it will melt and the quicker the truffle-making process will go.
• In a separate small mixing bowl, add coconut milk and microwave until very warm but not boiling - about 25 seconds (alternatively, heat in a small saucepan over medium heat until just starting to simmer).
• Immediately add coconut milk to chocolate and loosely cover with a cooking lid or towel to trap the heat in. Do not touch for 5 minutes. Then lift cover and use a mixing spoon to gently stir, trying not to incorporate air. Continue stirring until completely melted, creamy, and smooth.
• NOTE: If, for some reason, you have unmelted pieces left, you can microwave the mixture in 10-second increments until completely smooth (just be careful not to overcook or it can affect the integrity of the chocolate).
• Add vanilla at this time and stir (optional).
• Set the mixture in the refrigerator to chill uncovered for 2-3 hours, or until almost completely solid. A good test is dipping a knife into the middle of the bowl to see if any chocolate sticks. If it comes out mostly clean, it's ready to scoop. If there's still wet chocolate in the center, continue refrigerating.
• Once chilled and firm, prepare a small dish of cocoa or cacao powder for rolling (optional).
• Use a Tablespoon-sized scoop (such as this one from Amazon) or a Tablespoon to scoop out small balls (see photo), then use your hands to gently but quickly roll/form the chocolate into balls.
• Toss in cocoa or cacao powder to coat and shake off excess (or leave bare), then set on a parchment-lined serving dish. Continue until all chocolate is scooped. There should be about 16 truffles (amount as original recipe is written // adjust if altering batch size), depending on the size of your scoop.
• If any of the chocolate near the center of the bowl was too soft to form, refrigerate that portion for a bit longer before proceeding.
• Enjoy truffles immediately, or refrigerate for 1-2 hours or overnight. This allows them to set and firm up.
• Store truffles covered in the refrigerator for best freshness. To serve, let come to room temperature for 10-15 minutes before serving for optimum creaminess.

DARK CHOCOLATE TRUFFLES

Steps:

• Place the chopped chocolate into a medium-sized, heat-proof bowl.
• In a small saucepan, heat the cream until it just begins to simmer and then pour it over the chopped chocolate. Let it sit a minute, then gently stir with a wooden spoon until the chocolate has fully melted and the ganache is smooth. Then cover and chill completely to set.
• Once the filling is ready to use, melt the remaining chocolate in a microwaveable bowl for 30 seconds at a time (stirring in between) until the chocolate is smooth and fluid.
• If you plan to roll the truffles, roll them into small balls using the palms of your hands and then dip into the chocolate and place on parchment paper and put in the fridge to harden.
• Using a 1/2 teaspoon measuring spoon, drop it into mini paper cupcake liners spread evenly using a paintbrush.
• Allow them to harden in the refrigerator for about 10 minutes.
• Fill the chocolate covered cups with the cooled filling then brush the rest of the chocolate over the tops of the cups, sprinkle with the hazelnuts and place in the refrigerator to set again (about 15 minutes).

SKINNY DARK CHOCOLATE TRUFFLES

Steps:

• In 1-quart heavy saucepan, heat both chocolates over low heat, stirring constantly, until melted and smooth. Remove from heat; stir in half-and-half and liqueur. Refrigerate about 2 hours, stirring once, until thick enough to hold a shape.
• Place cereal on sheet of waxed paper. Drop chocolate mixture by rounded teaspoonfuls onto cereal; roll lightly to coat (truffles do not need to be perfectly round). Serve immediately or cover loosely with plastic wrap and refrigerate until ready to serve. Let stand at room temperature 15 minutes before serving.

CHOCOLATE NUT BARK

Steps:

• Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes.
• Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.

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.

EASY DARK CHOCOLATE TRUFFLES

Steps:

• Add butter, milk, and chocolate to a medium-sized pot and heat on medium-high heat until melted (about 5-6 minutes; often mix, so the chocolate doesn't burn). Set aside for 5 minutes.
• Add dry ingredients to a large bowl and mix with a spatula until combined.
• Add melted chocolate to dry ingredients and mix until combined.
• Make small balls with your hands.
• Roll them into toppings of your choice (see recipe ingredients for examples). Serve them immediately. Enjoy!