Easy Chocolate Truffles Recipes

CHOCOLATE TRUFFLES

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.

EASY CHOCOLATE TRUFFLES

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.

EASY CHOCOLATE TRUFFLES

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.

CHOCOLATE TRUFFLES

Steps:

• Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
• Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
• With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

BASIC TRUFFLES

Steps:

• In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.

SUPER EASY CHOCOLATE TRUFFLES

Steps:

• Take 125g of the chocolate and grate it finely (Use a piece of paper to hold the chocolate so that it doesnt melt under your fingers). Chop the remaining 25g into small pieces.
• Cream the butter (I used a spoon, but you may also use a hand-mixer). In portions add the grated and chopped chocolate as well as the chocolate/cocoa powder and the rum.
• Form balls (about the size of a hazelnut) out of the mass (wash your hands with cold water if they get too warm to form the balls without melting all the chocolate) and roll them in your desired garnish (see above).
• Place in candy wrappers and store in a box in a cool place (these will keep for up to 8 days).

CHOCOLATE TRUFFLES

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.

EASY CHOCOLATE TRUFFLES RECIPE

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.

EASY CHOCOLATE TRUFFLES

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.

CLASSIC CHOCOLATE TRUFFLE RECIPE BY TASTY

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!

SIMPLE CHOCOLATE TRUFFLES

Steps:

• Chop chocolate finely using a serrated knife, and place in a large heatproof bowl.
• In a medium saucepan, bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes; use a rubber spatula to gently stir chocolate and cream until combined. Allow to sit at room temperature until just thickened, about 15 minutes.
• Pour ganache mixture into a shallow glass dish. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.
• Using a small spoon, scoop out ganache into 1-inch nuggets; place on a parchment-lined baking sheet. Chill for 10 minutes. Use fingertips to mold truffles into round shapes. Roll in cocoa powder to coat; chill in an airtight container until ready to serve.

QUICK & EASY CHOCOLATE TRUFFLES

Steps:

• Bring the cream and sugar to a boil.
• Remove from heat and pour over the chocolate, which has been broken up into small chunks and placed in a clean bowl.
• Stir gently adding the room temperature butter.
• Continue to stir until all the chocolate has dissolved.
• As the mixture cools, it will begin to thicken.
• Next, add the cassis and continue to stir for another 2 to 3 minutes.
• Cover with a kitchen towel and place in a cool area but do not refrigerate.
• It is best to leave it overnight for it to cool thoroughly and start to firm up.
• Take your chocolate truffle mix, which should be firm, yet, soft to the touch.
• Place it into a piping bag that has a quarter inch nozzle attached.
• If you don't have a piping bag, just drop teaspoonsful of the mixture.
• On a clean tray with parchment paper, pipe out long sausage length strips of the chocolate truffle.
• When all has been piped out, take a small kitchen knife with the tip dipped in hot water then cut the chocolate truffles into 1 1/4 inch lengths.
• Using a clean pastry brush, brush 5 or 6 chocolate truffles at a time with a little of the melted chocolate.
• One by one, roll them gently in the palms of your hand and then drop them into either the cocoa powder or the powdered sugar.
• Roll them around and remove any excess sugar or cocoa.
• Place in a storage container or serving dish.
• It is best to store these truffles in a cool part of the house but do not refrigerate.