Dark Chocolate Truffles Recipes

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TWILIGHT DARK CHOCOLATE TRUFFLES



Twilight Dark Chocolate Truffles image

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

1 cup heavy cream
2 tablespoons butter
4 (1 ounce) squares baking chocolate
2 ¾ cups semi-sweet chocolate chips
2 tablespoons instant espresso powder

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

SKINNY DARK CHOCOLATE TRUFFLES



Skinny Dark Chocolate Truffles image

This simple, yet truly indulgent treat is a snap to make! The dark chocolate and cereal also makes it a wonderfully wholesome snack.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 36

Number Of Ingredients 6

4 oz bittersweet baking chocolate, chopped
4 oz semisweet baking chocolate, chopped
1/2 cup half-and-half
2 tablespoons hazelnut liqueur
1/2 cup crushed Chocolate Cheerios™ cereal
Finely chopped toasted pecans or flaked coconut

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.

Nutrition Facts : Calories 45, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Truffle, Sodium 5 mg, Sugar 3 g, TransFat 0 g

3-INGREDIENT DARK CHOCOLATE TRUFFLES RECIPE BY TASTY



3-ingredient Dark Chocolate Truffles Recipe by Tasty image

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

16 oz dark chocolate
¼ cup greek yogurt
cocoa powder, to taste
sprinkles, to taste
⅔ cup chopped nut, to taste
shredded coconut, to taste

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

TRADITIONAL FRENCH DARK CHOCOLATE TRUFFLES



Traditional French Dark Chocolate Truffles image

Dark chocolate truffles are an indulgent treat and impressive addition to a party, dinner, or celebration. They also make wonderful gifts.

Provided by Rebecca Franklin

Categories     Dessert     Candy

Time 1h15m

Yield 16

Number Of Ingredients 4

2/3 cup heavy cream
12 ounces chocolate (bittersweet, chopped into very small pieces)
1 teaspoon vanilla extract
1/3 cup cocoa powder (premium dark)

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



Dark Chocolate Truffles image

Provided by Food Network

Categories     dessert

Time 1h45m

Number Of Ingredients 5

8 ounces semisweet chocolate, chopped into 1/4-inch pieces
4 ounces unsweetened chocolate, chopped into 1/4-inch pieces
2/3 cup heavy cream
2 tablespoons unsweetened cocoa, sifted
2 tablespoons confectioners' sugar, sifted

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 ORANGE TRUFFLES



Dark Chocolate Orange Truffles image

I love chocolate truffles, so you can imagine my delight when I came across the recipe for these dark and decadent confections. The hint of orange makes them deliciously different from other candies. -Theresa Young, McHenry, Illinois

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 2-1/2 dozen.

Number Of Ingredients 4

1 package (12 ounces) dark chocolate chips
3/4 cup heavy whipping cream
1 teaspoon orange extract
1/3 cup sugar

Steps:

  • In a microwave, melt chocolate; stir until smooth. Gradually stir in cream until blended. Stir in extract. Cool to room temperature, stirring occasionally. Refrigerate until firm. Shape into 3/4-in. balls. Roll in sugar.

Nutrition Facts : Calories 82 calories, Fat 5g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 2mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

DARK CHOCOLATE TRUFFLES



Dark Chocolate Truffles image

These truffles will stay slightly soft in frozen ice cream. You can make them smaller or larger than indicated.

Yield makes forty 1/2-inch (2-cm) truffles

Number Of Ingredients 4

1/2 cup plus 1 tablespoon (140 ml) heavy cream
3 tablespoons (45 ml) light corn syrup
6 ounces (170 g) bittersweet or semisweet chocolate, chopped
1 teaspoon Cognac, rum, or other liquor or liqueur

Steps:

  • Heat the cream with the corn syrup in a small saucepan until it just begins to boil. Remove from the heat and add the chocolate, stirring until it's melted and the mixture is smooth. Mix in the Cognac. Scrape the mixture into a small bowl and freeze until firm, about 1 hour.
  • Line a dinner plate with plastic wrap. Form little 1/2-inch (2-cm) truffles using two small spoons. Scoop up a teaspoonful of truffle mixture, then scrape it off with the other spoon onto the dinner plate. Repeat, using all the truffle mix. Freeze the truffles until ready to mix in.
  • Fold the Dark Chocolate Truffles into 1 quart (1 liter) of ice cream as you remove it from the machine. If you wish, break or chop the chilled truffles into smaller pieces first.
  • Dark Chocolate Truffles can be refrigerated or frozen, well wrapped, for up to 2 weeks.

EASY DARK CHOCOLATE TRUFFLES



Easy Dark Chocolate Truffles image

These are the easiest of all fine-chocolate confections. Once the spheres of chocolate ganache (best-quality chocolate melted with heavy cream and butter) are dusted with cocoa powder, they resemble a mushroom-type delicacy freshly dug from the earth -- the truffle from which they take their name.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 30

Number Of Ingredients 5

1 pound bittersweet chocolate (preferably 65 percent cacao), chopped
3/4 cup heavy cream
2 sticks (8 ounces) unsalted butter, softened
2 tablespoons flavored alcohol, such as kirsch, Grand Marnier, Kahlúa, framboise, or rum (optional)
3 cups good-quality unsweetened cocoa powder, plus more for dusting

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.

DARK CHOCOLATE MINT TRUFFLES



Dark Chocolate Mint Truffles image

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

1 (15.25 ounce) package mint-flavored, cream-filled sandwich cookies (such as Oreo®)
1 (8 ounce) package cream cheese, softened
16 ounces dark chocolate chips
½ teaspoon peppermint extract
7 small peppermint candy canes, crushed, or more as needed

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 TRUFFLES



Dark Chocolate Truffles image

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

8 oz dark chocolate (70 percent cocoa), chopped
1/4 cup coconut oil
1 teaspoon pure vanilla extract
Pinch sea salt
1/4 cup cocoa powder, for rolling
Assorted toppings: cocoa powder (for an ombre effect, use a few different brands), finely chopped nuts (pistachios, Marcona almonds, hazelnuts), and toasted unsweetened shredded coconut

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

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