Italian Chocolate Truffles Recipes

ITALIAN CHOCOLATE TRUFFLES

Steps:

• Melt the dark chocolate with the liqueur in a double boiler, stirring till well mixed.
• Add the butter and stir until melted.
• Add the confectioners' sugar and the ground almonds.
• Mix well.
• Leave in a cool place till firm enough to roll into about 24 balls/truffles.
• Place the grated chocolate in a plate and roll the truffles in the chocolate to coat them.
• Place the truffles in paper candy cases and chill.

ITALIAN CHOCOLATE TRUFFLES

Steps:

• Melt chocolate with the liqueur in a double boiler; stir until well blended.
• Add the butter stir until melted.
• Stir in the almonds and sugar.
• Leave mixture in a cool place until firm enough to roll into balls.
• Put the grated chocolate on a plate and roll the balls in the chocolate to coat them.
• Put the truffles in paper candy cups and chill.
• Will keep for 2 weeks in a cool place.

HOMEMADE CHOCOLATE TRUFFLES

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!

BALSAMIC CHOCOLATE TRUFFLES

Steps:

• Melt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.
• Use a teaspoon to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry. Set the chocolate balls on a parchment-lined tray.
• Place the cocoa powder in a small shallow dish. Place 6 truffles at a time in the cocoa powder and roll the truffles around to coat, and return the coated truffles to the baking sheet. Continue with the remaining truffles. Place the truffles in a serving dish or airtight package.

CHOCOLATE TRUFFLES

Steps:

• Combine the chocolate and the cream in a heavy saucepan and place over low heat, stirring occasionally, until the chocolate has melted.
• Remove from the heat and transfer to a bowl. Stir in the liqueur, if desired. Refrigerate until the mixture is firm, 2 hours or longer.
• Spread a sheet of waxed paper on a baking sheet. With a spoon or spoons, scoop mounds of the mixture about 1/2 inch to 1 inch in diameter, then use your fingertips to form balls quickly. If the mixture becomes too soft, chill briefly before making more truffles. Place them on the paper. Refrigerate overnight.
• If using a chocolate coating, break the half-pound of chocolate in pieces and melt them in the top of a double boiler or in a microwave oven. Remove the melted chocolate from the heat or the oven and allow to cool to tepid, 90 to 100 degrees, stirring it from time to time.
• Spread the cocoa powder onto a chilled platter.
• Remove the truffles from the refrigerator and, if using the chocolate coating, drop them one at a time into the melted chocolate and quickly lift them out with a fork or a professional dipping loop, allowing excess chocolate to drip off. Roll the coated truffles in the cocoa, return them to the baking sheet lined with waxed paper and refrigerate again until firm. If not using the chocolate coating, roll the balls in cocoa and refrigerate again until firm.