Gales Famous Truffles Recipes
COCONUT TRUFFLES
This recipe is sponsored by Seagram's Escapes®️. Nothing says "Be Mine" better than these adorable coconut truffles - they're delectable (and easy!) bite-size Valentine's confections that are perfect for sharing. Pair the truffles with frosty bottles from Seagram's Escapes Variety Pack for the ultimate after-dinner treat.
Provided by Food Network
Time 45m
Yield 16 truffles
Number Of Ingredients 7
Steps:
- Line a baking sheet with wax paper or parchment.
- Sift the confectioners' sugar into a large bowl. Add the sweetened coconut, almonds and condensed milk. Stir to combine.
- Remove a heaping tablespoon of the coconut mixture and use the palms of your hands to roll it into a ball about 1 1/4 inches in diameter and place on the prepared baking sheet. Repeat with remaining coconut mixture. Refrigerate the truffles until firm, about 15 minutes.
- Meanwhile, add the white chocolate chips to a microwave-safe bowl and heat in the microwave on 50 percent power in 30-second intervals, stirring in between each, until the chocolate is melted and smooth. Stir in the shortening to combine.
- Add the unsweetened coconut to a small bowl. Dip a truffle into the melted chocolate to coat completely, then use 2 forks to lift it out, allowing the excess chocolate to drip off. Place the truffle in the unsweetened coconut and roll to coat, then return to the baking sheet and allow the chocolate to set, about 20 minutes. Repeat to coat the remaining truffles.
- Enjoy immediately or store the truffles in an airtight container at room temperature for up to 4 days.
CHOCOLATE-RASPBERRY TRUFFLES
Make and share this Chocolate-Raspberry Truffles recipe from Food.com.
Provided by evelynathens
Categories Candy
Time 5h10m
Yield 40 truffles
Number Of Ingredients 6
Steps:
- In a saucepan bring to the cream just to a boil over moderate heat and remove from heat.
- Add chocolate, stirring, until smooth.
- Let cool slightly and add butter, bit by bit, stirring until smooth.
- Stir in jam, Chambord and a pinch of salt and transfer to a bowl.
- Chill, covered, for 4 hours, or until firm.
- Form mixture by heaping teaspoons into balls and roll in cocoa powder.
- Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
- Keep in an airtight container, chilled, for up to 2 weeks.
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