EASY CHOCOLATE TRUFFLES
These delicious Chocolate Truffles are the definition of EASY homemade candy, with only 4 ingredients and so simple that anyone can help make them!
Provided by Lauren Allen
Categories Dessert
Time 1h15m
Number Of Ingredients 4
Steps:
- Place the chocolate in a heat-proof bowl. Set aside.
- Place the cream in a sauce pan over medium heat (or you can heat it to simmering, in the microwave). Cook for 2-3 minutes or until cream is simmering.
- Pour the cream over the chopped chocolate and allow the mixture to rest for 3-5 minutes.
- Add the vanilla extract and stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for one hour, or until firm.
- Scoop the mixture into 1 tablespoon-sized mounds. Roll each into balls.
- If the chocolate gets too soft and starts to melt, you can chill it until it becomes easier to work with again. This gets a little sticky, so see my tips above.
- Roll each into toppings, if desired. Place them on a sheet pan lined with parchment and chill until firm. After the truffles are firm, you can transfer them to an airtight container.
- Store your truffles in an airtight container in the refrigerator. Remove them to come to room temperature about 20 minutes before serving (they taste best served at room temperature.).
Nutrition Facts : Calories 14 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 2 mg, Sugar 1 g, ServingSize 1 serving
HOMEMADE CHOCOLATE TRUFFLES RECIPE
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
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.
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.
EASY CHOCOLATE TRUFFLES (ONLY 4 INGREDIENTS!)
Skip the candy shop and make chocolate truffles your way. Only 4 ingredients are needed, and you can flavor them to your liking. Perfect for Valentine's Day or Date Night, these easy chocolate truffles will make your sweetheart swoon!Adapted from Sally's Baking Addiction
Provided by Tammy Spencer
Categories Dessert
Time 2h30m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 truffle, Calories 62 kcal
CHEWY CHOCOLATE COOKIES
This cookie recipe-a favorite of our four children-has been in my collection for years. Sometimes I'll substitute mint-flavored chips for the semisweet chocolate chips. Either way, the chocolate cookies disappear quickly. This is one of our favorite easy chocolate chip cookie recipes. -Sheri Ziesemer, Olympia, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chips., Drop by teaspoonfuls onto lightly greased baking sheets. Bake 8-10 minutes (do not overbake). Cool on pans 1 minute. Remove to wire racks to cool.
Nutrition Facts : Calories 120 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 82mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
EASY CHOCOLATE TRUFFLES
Chocolate truffles, beautifully wrapped in boxes, will put a smile on anyone's face - and they're so easy to make
Provided by Good Food team
Categories Treat
Time 4h35m
Yield Makes 50 (easily doubled or halved)
Number Of Ingredients 3
Steps:
- Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
- To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
- Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
- To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.
Nutrition Facts : Calories 67 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 1 grams protein
EASY CHOCOLATE TRUFFLES
For these five-ingredient truffles, it takes only a few minutes to whip up a batch of rich ganache from heavy cream and semisweet chocolate. After pouring the mixture into a pan and chilling, you can choose to take the easy route and simply cut them into bite-size squares, or roll up your sleeves and form them into beautiful bonbons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Yield Makes about 5 dozen
Number Of Ingredients 5
Steps:
- 1. Line an 8-inch square baking pan with parchment, with overhang on two sides. In a saucepan, bring heavy cream and salt to a simmer.
- Place chocolate in a heatproof bowl and pour hot cream mixture over top; let stand 5 minutes then stir until smooth. Pour mixture into baking pan and refrigerate until set, at least 2 hours.
- When mixture is firm, cut into 1-inch squares and toss in cocoa powder. (See variation section below for instructions on rolling the truffles into balls). To store, box up truffles and refrigerate them at least 15 minutes and up to 2 weeks.
Nutrition Facts : Calories 51 g, Fat 4 g, Protein 1 g
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