Mums Chocolate Truffles No Bake Recipes

NO-BAKE COOKIE DOUGH TRUFFLES

No-Bake Cookie Dough Truffles image

I love this recipe because when I get bored I go to my kitchen. What I do there is bake yummy treats.

Provided by BakingQueen

Categories Desserts Candy Recipes Truffle Recipes

Time 3h30m

Yield 50

Number Of Ingredients 8

Ingredients

¾ cup firmly packed brown sugar
½ cup butter, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14 ounce) can sweetened condensed milk
½ cup miniature semisweet chocolate chips
1 cup finely chopped pecans
1 ½ pounds chocolate almond bark (chocolate confectioners' coating)

Steps:

Line baking sheets with waxed paper.
Beat brown sugar and butter together in a large bowl using an electric mixer until smooth and creamy; add vanilla extract and beat until smooth. Gradually beat flour into creamed butter mixture until smooth; add sweetened condensed milk and beat until smooth. Fold chocolate chips and pecans into cookie dough mixture; shape into 1-inch balls and place on prepared baking sheets. Refrigerate cookie dough balls until chilled, about 2 hours.
Melt chocolate bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip each cookie dough ball into melted chocolate using 2 forks to hold the ball. Place dipped ball onto the waxed paper and repeat with remaining balls and chocolate. Chill in refrigerator until set, at least 1 hour.

Nutrition Facts : Calories 159.5 calories, Carbohydrate 19.1 g, Cholesterol 7.5 mg, Fat 9.9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 5.1 g, Sodium 24.7 mg, Sugar 8.8 g

MUMS CHOCOLATE TRUFFLES (NO BAKE)

Mums Chocolate Truffles (No Bake) image

My mum used to make these for us when we were kids, everyone loved them. All our friends used to hang around when it was baking day to see what they could get for a treat. These are great for the kids to make as there is no cooking, mind you most of the mix gets eaten before they get to the paper cases. You can make these with cocoa rather than the drinking chocolate for a more adult taste, but the kids love the drinking chocolate.

Provided by Tea Jenny

Categories Kid Friendly

Time 15m

Yield 10-12 cookies

Number Of Ingredients 6

Ingredients

2 ounces butter
2 ounces powdered sugar
1 tablespoon drinking chocolate
2 1/2 ounces desiccated coconut
2 drops vanilla extract
chocolate sprinkles

Steps:

Mix dry ingredents in a bowl and add vanilla, mix well.
Soften butter, and mix in the dry ingredents gradually.
Use your hands if you have to untill everything is mixed well together.
Make into little balls about one inch.
Roll in the chocolate sprinkles and put in little paper cases.

Nutrition Facts : Calories 96.5, Fat 6.9, SaturatedFat 4.9, Cholesterol 12.2, Sodium 50.9, Carbohydrate 9, Fiber 0.3, Sugar 8.6, Protein 0.3

MUM'S TRUFFLES

Mum's Truffles image

My girls & I love these. They have earned the nickname of "Mums Truffles" so that they know what to ask for:) I make two batches of these to use a whole packet of biscuits. I have also used different liqueurs to replace the sherry & essence, but mostly I use as written. I use Griffins "Super Wine" biscuits or "Girl Guide" biscuits in New Zealand. They are quick to make using a food processor. This recipe comes from my file of recipes by Alison Holst. NOTE: biscuits = cookies.

Provided by Jen T

Categories Candy

Time 1h15m

Yield 30 small balls

Number Of Ingredients 8

Ingredients

125 g plain sweet biscuits (1/2 of a 250g pkt)
1/4 cup cocoa
1 cup icing sugar
1/2 cup coconut
100 g soft butter
2 tablespoons sherry wine
1 teaspoon rum & butter flavoured spice essence (I use Rawleighs brand)
coconut, for coating

Steps:

Break biscuits into pieces and place in food processor with the metal blade attached.
Crumb and when finely ground add the cocoa, icing sugar, coconut and the softened (but not melted) butter.
Add the sherry and essence and process until all ingredients are thoroughly mixed.
Add extra sherry if too dry or extra coconut if too wet.
Form into small balls with wet hands and roll in coconut.
Arrange on a plate or tray and refrigerate until firm.
Store in an airtight container in the fridge or freeze for 1-2 months.
Cooking time is time to set in fridge.
VARIATION: Replace sherry with brandy or rum or whatever liqueur you fancy!

Nutrition Facts : Calories 72.1, Fat 4.1, SaturatedFat 2.6, Cholesterol 7.1, Sodium 45.2, Carbohydrate 8, Fiber 0.6, Sugar 5.4, Protein 0.6

CHOCOLATE MUMS

Chocolate Mums image

This is a recipe I developed on Mother's Day! My mum was actually out of town at the time, but I came up with the recipe with the plan to serve them to her when she got back. In the picture, I have garnished one of the cookies with a pecan half and chocolate syrup drizzled over the top. They are really good this way. But they are fantastic plain, too, especially when they are fresh out of the oven and warm! Enjoy!

Provided by Beth

Categories Desserts Cookies Chocolate Cookie Recipes

Time 35m

Yield 36

Number Of Ingredients 12

Ingredients

½ cup butter, melted
¼ cup brown sugar
¼ cup white sugar
½ (14 ounce) can sweetened condensed milk
1 cup semi-sweet chocolate chips
2 tablespoons butter
¼ cup heavy whipping cream
½ cup vanilla yogurt
2 cups all-purpose flour
2 teaspoons baking powder
36 pecan halves
2 tablespoons chocolate syrup, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets.
Stir 1/2 cup melted butter, brown sugar, and white sugar together in a large bowl; add sweetened condensed milk and stir.
Place chocolate chips in a microwave-safe bowl; melt in microwave on high for 90 seconds. Stir and continue melting in microwave in 30-second increments until smooth. Stir 2 tablespoons butter into melted chocolate until melted into the chocolate. Stir heavy whipping cream into chocolate.
Pour chocolate mixture into sugar mixture; stir yogurt into the resulting mixture. Add flour and baking powder and stir to incorporate. Drop about a tablespoon of batter per cookie onto the prepared baking sheet, leaving about 1 inch between each cookie.
Bake in the preheated oven until edges are crispy, 15 to 17 minutes. Garnish each cookie with a pecan half and a drizzle of chocolate syrup.

Nutrition Facts : Calories 127.7 calories, Carbohydrate 15.7 g, Cholesterol 12.8 mg, Fat 6.8 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 3.7 g, Sodium 60.9 mg, Sugar 9.6 g

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