LUSCIOUS CHOCOLATE TRUFFLES
Experiment with different liqueurs when making delectable chocolate truffles.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 15
Number Of Ingredients 8
Steps:
- Line cookie sheet with foil or parchment paper. In 2-quart saucepan, melt 1 cup of the chocolate chips over low heat, stirring constantly; remove from heat. Stir in butter. Stir in whipping cream and liqueur. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
- Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
- In 1-quart saucepan, heat shortening and remaining 1 cup chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Return to cookie sheet. Immediately sprinkle nuts and apricots over some of the truffles. Reheat chocolate dipping mixture, if necessary. Refrigerate truffles about 10 minutes or until coating is set.
- In 1-quart saucepan, heat baking bar over low heat, stirring constantly, until melted. Drizzle over some of the truffles. Refrigerate just until set. Store in airtight container in refrigerator. Remove truffles from refrigerator about 30 minutes before serving; serve at room temperature.
Nutrition Facts : Calories 160, Carbohydrate 14 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Truffle, Sodium 15 mg, Sugar 12 g, TransFat 0 g
SENSUOUS CHOCOLATE TRUFFLES
Steps:
- Line 2 cookie sheets with parchment paper. With a hand mixer, beat frosting, powdered sugar, and vanilla in large bowl until smooth. Using a tablespoon measuring spoon or a 1-ounce cookie scoop, form into balls and place on cookie sheet. Dust truffles with cocoa powder. Cover and refrigerate truffles until ready to serve.
LIGHT CHOCOLATE TRUFFLES
I made these for my husband on Valentine's Day, and later for Christmas gifts. Everyone loves them! -Donni Worthen, Branson, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1-1/2 dozen.
Number Of Ingredients 4
Steps:
- In a microwave, melt chocolate chips; stir until smooth. Set aside. , In a small bowl, beat cream cheese until fluffy. Beat in 1/3 cup cocoa and melted chocolate. Gradually beat in 1-1/4 cups confectioners' sugar. Lightly coat hands with confectioners' sugar; roll chocolate mixture into 1-in. balls. Roll in remaining cocoa or confectioners' sugar. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 62 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 24mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
LUSCIOUS CHOCOLATE TRUFFLES
These were originally from a Betty Crocker cookbook. I usually make them with milk chocolate chips for the 1st cup and semi-sweet for the 2nd cup.
Provided by Crocheting Mama
Categories Candy
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Line cookie sheet with foil.
- Melt 1 cup of chocolate chips in a heavy 2-qt saucepan over low heat stirring constantly; remove from heat. Stir in margarine. Stir in whipping cream and liqueur. Refrigerate 10-15 minutes, stirring frequently, just until thick enough to hold shape.
- Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.
- Freeze 30 minutes.
- Heat shortening and remaining 1 cup of chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
- Dip truffles, one at a time, into chocolate. Return to foil-lined cookie sheet. Immediately sprinkle some or all of the truffles with your desired toppings (nuts, cocoa, coconut).
- Refrigerate about 10 minutes or until coating is set. Drizzle some of them with a glaze of the powdered sugar and milk if desired.
Nutrition Facts : Calories 135.3, Fat 9.8, SaturatedFat 5.2, Cholesterol 5.4, Sodium 12.8, Carbohydrate 14.2, Fiber 1.3, Sugar 12.2, Protein 1
LUSCIOUS CHOCOLATE TRUFFLES
Number Of Ingredients 0
Steps:
- 1. Line cookie sheet with aluminum foil.2. Melt 1 cup of the chocolate chips in heavy 2-quart saucepan over low heat, stirring constantly remove from heat. Stir in butter. Stir in whipping cream and liqueur. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.3. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.4. Heat shortening and remaining 1 cup chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth remove from heat. Dip truffles, one at a time, into chocolate. Return to aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with nuts. Refrigerate about 10 minutes or until coating is set.5. Mix powdered sugar and milk until smooth drizzle over some of the truffles. Refrigerate just until set. Store in airtight container in refrigerator. Serve truffles at room temperature by letting them stand out on the counter about 30 minutes before serving.*1 cup milk chocolate chips can be substituted for the first cup of semisweet chocolate chips.**Do not use vegetable oil spreads.NUTRITION FACTS: 1 Truffle Calories 145 (Calories from Fat 90) Fat 10g (Saturated 5g) Cholesterol 5mg Sodium 25mg Carbohydrate 14g (Dietary Fiber 1g) Protein 1g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 0% Iron 4% DIET EXCHANGES: 1 Fruit 2 FatPolka Dot Truffles: Stir 3 tablespoons chopped white baking bar into whipping cream mixture.Toffee Truffles: Stir 3 tablespoons chopped chocolate-covered English toffee candy into whipping cream mixture.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
RICH CHOCOLATE TRUFFLES
I made these one year and gave them as Christmas gifts. They were the most popular presents I ever gave! I can't remember yield and times exactly now so they are a guess with cook time being chill time.
Provided by Marg CaymanDesigns
Categories Candy
Time 1h45m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, combine whipping cream & butter.
- Cook over medium heat, stirring constantly, just until mixture boils; remove from heat. Stir in chocolates until melted; continue stirring until mixture cools & thickens slightly.
- Stir in vanilla.
- Pour into shallow glass dish.
- Cover; chill until firm.
- With spoon scoop mixture into 1 inch balls.
- Coating Melt chocolate & shortening over low heat; stirring constantly.
- (use 1 Tbsp of shortening for every 6 oz. of chocolate).
- When mixture is smooth remove from heat. Dip each truffle into coating.
- (I found dr opping them in the chocolate & then fishing them out with a spoon worked best. But work quickly or they will melt) Then either place them on foil or in foil candy papers & allow to harden.
- Mix powdered sugar & milk.
- Drizzle over truffles in various designs.
LUSCIOUS CHOCOLATE TRUFFLES
These are very rich and enticing. Use red sprinkles for Valentine's Day, green ones for St. Patrick's Day and red, white and blue ones for Independence Day! Top with your choice of toppings, some we like: colored sugar, chocolate sprinkles, and colored sprinkles!
Provided by Stace Bobbitt
Categories Truffles
Time 3h
Yield 72
Number Of Ingredients 3
Steps:
- In large saucepan, melt chocolate chips with sweetened condensed milk. Remove from heat and stir in vanilla. Transfer the mixture into a medium bowl. Cover and chill 2 to 3 hours or until firm.
- Shape mixture into 1 inch balls; roll in desired covering and/or decorate them. Refrigerate in a tightly covered dish.
Nutrition Facts : Calories 53.4 calories, Carbohydrate 7.5 g, Cholesterol 1.9 mg, Fat 2.5 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 1.6 g, Sodium 6.9 mg, Sugar 7 g
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