CHOCOLATE TRUFFLES
You may be tempted to save these chocolate truffles for a special occasion since these smooth, creamy chocolates are divine. But with just a few ingredients, this truffle recipe is easy to make anytime. -Darlene Wiese-Appleby, Creston, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
HOMEMADE MEATLOAF RECIPE - BEST EVER!
With this easy Homemade Meatloaf Recipe, you'll make the Best Meatloaf Ever-tasty, juicy, and doesn't crumble when you slice it.
Provided by Mary's Nest
Categories Main Course Main Dish
Time 1h25m
Number Of Ingredients 13
Steps:
- Place the breadcrumbs in the bowl and gently mix with milk or bone broth to saturate. Add up to 1/2 cup of milk or bone broth.
- Once the breadcrumbs are saturated, add egg, garlic, onion, salt and pepper, 1/4 cup of ketchup, parsley, and thyme to the bowl and mix well.
- Add meat to the breadcrumb mixture and mix gently with an open hand until all ingredients are incorporated. Do not over mix and do not squeeze the meat through your fingers.
- Free-form meat mixture into a loaf on a foil-lined baking sheet or use a loaf pan to shape the meat mixture. (See the recipe video.)
- Mix the remaining 1/4 cup of ketchup and the Worcestershire sauce together, and brush over the top and sides of the meatloaf.
- Place meatloaf into a preheated 350°F oven and bake until the internal temperature reaches 160°F. Approximately 1 to 1 1/2 hours.
EASY CHOCOLATE TRUFFLES
One basic recipe with a variety of liqueurs and coatings to choose from.
Provided by USA WEEKEND columnist Jean Carper
Categories Desserts Candy Recipes Truffle Recipes
Yield 48
Number Of Ingredients 6
Steps:
- Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy-smooth.
- Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.
- Using a tablespoon (a spring-action 1 Tb. scoop is ideal), mold chocolate into balls, 1 level Tb. at a time, and place on a cookie sheet lined with greased parchment paper.
- Place desired coating in a small bowl. Working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. If necessary, roll truffles by hand to make round. Return to parchment. (Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month.) Before serving, let stand at room temperature to soften slightly.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 7.8 g, Cholesterol 7.9 mg, Fat 5.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 11.2 mg, Sugar 6.8 g
CLASSIC CHOCOLATE TRUFFLES
Provided by Food Network
Time 2h10m
Yield about 2 1/2 Dozen
Number Of Ingredients 5
Steps:
- In a saucepan heat heavy cream, vanilla bean and salt and bring to a gentle boil. Meanwhile, in bowl of an electric mixer set over a pan of simmering water melt chocolate, stirring often, until smooth. Remove chocolate from heat. Strain cream mixture through a fine sieve into chocolate. (Rinse vanilla beans, dry them and reserve for vanilla sugar or another use.) Replace bowl in electric mixer and whip chocolate ganache mixture until cool and light in color. Cover and chill.
- When ganache is firm, spoon up about 1 tablespoon. Place cocoa in a shallow plate and use to dust palms. Lightly and quickly roll chocolate mixture between palms to form irregularly-shaped balls. Dredge truffles in cocoa until well-coated. Set on a foil-lined baking sheet while you continue to make truffles with remaining ganache. Best when served within 24 hours, or store in a cool place up to 3 days.
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.
HOMEMADE CHOCOLATE TRUFFLES
Homemade Chocolate Truffles are creamy and made extra delicious with a little Chocolate Liqueur added! They will be gone in no time!
Provided by Rosemary Molloy
Categories Dessert
Time 2h10m
Number Of Ingredients 7
Steps:
- In a medium to large bowl add the cream, butter and chopped chocolate, place the bowl over a small pot of boiling water (make sure the water doesn't touch the bottom of the bowl) heat on low/medium heat and stir until smooth. Remove the bowl from the pot and heat and let it cool to room temperature, then add the Chocolate Liqueur and stir to combine.
- Cover the bowl with plastic wrap and refrigerate for at least one to two hours or until firm. Using a small ice cream scoop or a teaspoon, form into small balls (golfball size or a bit smaller).Place on a parchment paper lined cookie sheet and refrigerate 30 minutes.
- Melt the chocolate and the butter, stir until smooth, let cool to room temperature but still easy to stir. Using a fork, dip the chocolate balls in the melted chocolate place back on the parchment paper lined cookie sheet and immediately sprinkle with some chopped nuts or coconut (or your choice of topping).
- Refrigerate for about 20-30 minutes before serving. Enjoy!
Nutrition Facts : Calories 88 kcal, Carbohydrate 9 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 8 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
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