MELTING MIDDLE TRUFFLES
Get these made and in the freezer up to a month ahead, then simply pull them out when you're ready
Provided by Jane Hornby
Categories Dessert
Time 50m
Yield Makes 40
Number Of Ingredients 6
Steps:
- Make the middles first. Heat the Dulce de Leche in a pan for 1 min until warmed and runny, then stir in the chopped dark chocolate and leave to melt. Stir until smooth. Cover a dinner plate with cling film, oil the cling film well, then tip the mix onto it. Cool, then freeze for 2 hrs or until very firm.
- Put the milk chocolate into a bowl. Bring the cream to the boil in another pan, then pour it over the chocolate. Leave for 2 mins, then add the vanilla and stir until smooth. Cool, then chill until set.
- Peel the caramel from the cling film, then snip into thumbnail-size pieces; wet kitchen scissors work best. Spread cocoa powder over a large baking tray. Take a heaped tsp of the truffle mix then, with cocoa-dusted hands, poke in a caramel chunk. Squash the mix around the caramel to seal, then roll into a ball. Put onto the tray, then shake to coat in the cocoa. Repeat with the rest of the mix, then freeze, or chill if making less than 3 days ahead.
Nutrition Facts : Calories 112 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.05 milligram of sodium
MINT JULEP TRUFFLES
Feel free to decide just how boozy you want these cocktail-inspired truffles to be.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 18 to 24 truffles
Number Of Ingredients 8
Steps:
- Put the chopped semisweet and milk chocolate in a medium bowl. Bring the heavy cream and butter to a simmer in a small saucepan. Pour the cream mixture over the chocolate, completely covering it, and let sit for 5 minutes. Stir with a spatula until the chocolate is completely melted, smooth and glossy. (If the chocolate doesn't melt completely, microwave the mixture on high in 15-second increments, stirring in between, until fully melted.) Fold in the bourbon and peppermint extract until they are incorporated. The mixture will look separated at first, but keep stirring until it is uniform.
- Set the bowl over a larger bowl of ice water, and let the mixture chill for 3 minutes, stirring occasionally, until it has thickened a bit and become homogeneous. Pour the mixture into a shallow 2-quart baking dish or 9-inch pie plate. Cover with plastic wrap, and refrigerate until set, about 3 hours.
- Meanwhile, process the sugar and mint in a food processor for 1 minute until the mint is finely chopped and dispersed, scraping down the bowl with a spatula halfway through. (The mint sugar can be refrigerated in an airtight container for 2 to 3 days.)
- Scoop tablespoon-sized balls of the chocolate mixture, and roll them between gloved hands to shape them, working quickly, as the balls melt fast. Put them on a plate or rimmed baking sheet, and refrigerate for 10 minutes. Put the mint sugar in a shallow dish, and drop the balls in a few at a time, shaking the dish to coat them on all sides; transfer the truffles to a platter, shaking off the excess, and refrigerate until you are ready to serve them. (Once the truffles have been coated, they must be served that day. Uncoated, they can be stored overnight in the refrigerated in an airtight container or covered with plastic wrap, then coated the day they're served.)
MALTED CHOCOLATE TRUFFLES
Provided by Food Network Kitchen
Time 1h45m
Yield about 24 truffles
Number Of Ingredients 5
Steps:
- Bring about 1 inch of water to a very slow simmer in a medium saucepan. Put the chocolate in a medium heatsafe bowl that can sit on top of the pan without touching the water. Put the bowl over the water and let the chocolate melt, stirring occasionally until smooth. Remove from the heat.
- Meanwhile, bring the cream, honey and 2 tablespoons of the malt powder to a simmer in a small saucepan over medium heat, stirring occasionally to dissolve the honey and malt. Gradually whisk the cream mixture into the chocolate until smooth and shiny. Whisk in the butter until melted. Cover the bowl with plastic wrap and set aside in a cool spot until slightly firm, about 1 hour.
- Line a rimmed baking sheet with parchment paper. Scoop rounded tablespoons with a tablespoon measure or small ice cream scoop, roll into balls and set on the prepared baking sheet. Refrigerate until set, about 15 minutes. Put the remaining 1/4 cup malt powder in a shallow dish and roll the truffles in the malt powder.
EASY DECADENT TRUFFLES
Insanely easy, but oh so rich! Recipe makes a large amount but you can vary flavorings and coatings to make several different varieties.
Provided by Jenny Saunders
Categories Desserts Candy Recipes Truffle Recipes
Time 1h
Yield 60
Number Of Ingredients 4
Steps:
- In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
Nutrition Facts : Calories 78 calories, Carbohydrate 11.7 g, Cholesterol 4.1 mg, Fat 3.8 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 2.3 g, Sodium 12 mg, Sugar 10.7 g
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17 DECADENT TRUFFLE RECIPES - THE SPRUCE EATS
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- Banana Split Truffles. What could be more adorable than truffles decorated to look like a tiny scoop of ice cream? A drizzle of chocolate, sprinkles, and a "cherry" candy top each banana-flavored white chocolate orb to complete the sundae-inspired look.
- Black Forest Truffles. Black forest truffles are so good, you may never go back to plain chocolate again. In a twist inspired by the German cake, dark chocolate is paired with tart dried cherries, along with optional cherry liqueur, to form a decadent, potentially boozy treat.
- Cappuccino Truffles. Cappuccino truffles are a luxurious way to get your caffeine fix. Instant coffee gives the rounds a nice jolt, while miniature chocolate chunks add texture.
- Candy Cane Truffles. Half the fun of making festive truffles is smashing the candy canes. Crunchy bits coat a smooth dark chocolate ganache that's made extra-minty with peppermint extract.
- Caramel Truffles. A homemade caramel cream sauce gives these caramel truffles a fantastic toasty and sweet flavor when swirled together with melted chocolate.
- Champagne White Chocolate Truffles. Raise a glass to these sophisticated champagne white chocolate truffles. White chocolate with a refined champagne flavor makes a special treat for New Year's Eve, Valentine's Day, and anniversary celebrations.
- Chocolate Mint Truffles. If you're a fan of chocolate-mint flavor, you'll truly adore these fresh-tasting chocolate mint truffles. The chocolate cream is infused with the fresh herb, instead of relying on extract, for an extra powerful minty explosion of taste.
- Cookie Dough Truffles. Do you think cookie dough tastes even better before it's baked? Then these kid-friendly cookie dough truffles may become your new go-to dessert treat.
- Eggnog Truffles. The most wonderful time of year calls for a truly special candy. These creamy eggnog truffles combine the rich taste of eggnog with an extra dash of nutmeg and sweet white chocolate.
- Exploding Truffles. Talk about a real blast! Pop Rocks candy mixed into the ganache makes these truffles literally explode in your mouth. Kids will go crazy for these sweet exploding truffles treats with a hidden surprise, so they make a great treat for children's birthday parties.
MELT-IN-YOUR-MOUTH TRUFFLES RECIPE | LAND O’LAKES
From landolakes.com
4/5 (5)Category Candy, Truffle, DessertServings 36Calories 60 per serving
- Combine whipping cream and chocolate in 2-quart saucepan. Cook over low heat, stirring constantly, 2-4 minutes or until chocolate is melted and mixture is smooth. Stir in butter until melted; stir in vanilla. Place mixture into bowl. Cover; refrigerate 2 hours or until firm enough to shape.
- Shape chocolate mixture into 1-inch balls. (Mixture will be soft.) Roll in finely chopped nuts, cocoa or powdered sugar, if desired. Refrigerate 8 hours or until firm. Cover; store refrigerated or frozen.
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