HOLIDAY TRUFFLES
I like to lavish the chocolate lovers on my list with these sumptuous truffles. They always bring me rave reviews.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 7 dozen.
Number Of Ingredients 11
Steps:
- In a microwave-safe bowl, melt one package of chips; stir until smooth. Add 3/4 cup milk and mix well. Stir in orange extract. Repeat twice, adding peppermint extract to one portion and almond extract to the other. , Cover and refrigerate for 45 minutes or until firm enough to shape into 1-in. balls. , Place on three separate waxed paper-lined baking sheets. Chill for 1-2 hours or until firm., Dip orange-flavored truffles twice in white candy coating; allow excess to drip off. Place on waxed paper; let stand until set. , Dip peppermint-flavored truffles in dark chocolate coating; allow excess to drip off. Sprinkle with peppermint candies. , Dip almond-flavored truffles in dark chocolate; allow excess to drip off. Sprinkle with almonds or coconut. Tint white coating with food coloring; drizzle over white truffles if desired.
Nutrition Facts : Calories 117 calories, Fat 6g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
4-INGREDIENT HOLIDAY TRUFFLES RECIPE BY TASTY
Here's what you need: full-fat coconut milk, dark chocolate, vanilla extract, kosher salt, cocoa powder, pistachio, unsweetened coconut flake, hazelnut, freeze-dried strawberry, matcha powder
Provided by Greg Perez
Categories Desserts
Yield 40 truffles
Number Of Ingredients 10
Steps:
- Make the truffles: In a small saucepan over medium heat, bring the coconut milk to a simmer. Pour the warm coconut milk over the chopped chocolate in a heatproof bowl and stir until melted and smooth. Add the vanilla and salt and use a rubber spatula to combine.
- Cover and cool in the refrigerator for 2 hours, until set. When you press the mixture with your fingertip, it should create create an indentation. Do not chill for too long--the mixture will be extremely difficult to scoop if it hardens too much.
- Using a 1 tablespoon measuring spoon, portion out the truffle mixture and place onto the baking sheet.
- Roll each truffle between your palms to create a sphere. Your hands will get messy during the process. The outside should be slightly tacky from the heat of your palms. This will help the topping stick best. If they get too soft, place in the fridge for 10 minutes. Roll the truffles in your toppings of choice.
- Serve immediately or refrigerate for 1 hour for firmer truffles. The uncoated truffle balls will keep in the fridge for up 10 days. Coat in the toppings just before serving.
- Enjoy!
Nutrition Facts : Calories 86 calories, Carbohydrate 7 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, Sugar 5 grams
HERSHEY'S EASY HOLIDAY TRUFFLES RECIPE - (4/5)
Provided by á-643
Number Of Ingredients 5
Steps:
- 1. Heat cream in heavy, 2-quart saucepan just to boiling. Remove from heat. Add chocolate chips; stir with whisk until melted and smooth. Stir in vanilla. Pour into medium bowl. Cover and refrigerate 3 hours or until firm. 2. Line baking sheet with wax paper. Drop chocolate mixture by heaping teaspoons onto prepared baking sheet. freeze about 45 minutes or until firm. 3. Place desired coatings in separate bowls. Shape frozen chocolate truffles between hands to form 1-inch balls. Roll in desired coatings. cover and refrigerate 2 hours. Serve cold. Truffles keep in airtight container in refrigerator for 1 week.
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