Oozing Slime Truffle Recipes

20 EASY TRUFFLES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a truffle recipe in 30 minutes or less!

OOZING SLIME TRUFFLE

Steps:

• Put the heavy cream in a saucepan over medium heat, and add the zest of two lemons. Bring the cream to a low boil, then remove the pan from the heat, cover it, and let it sit for 30 minutes to allow the cream to infuse with lemon flavor.
• While you're waiting for the cream to infuse, make sure your truffle candy molds are clean and completely dry. This recipe yields about 30 deep 1-inch truffles, so either have 30 cavities ready, or be prepared to clean and re-use the same mold multiple times.
• Melt the white candy coating in the microwave until it's melted and smooth. Fill the molds entirely with the coating, then turn them upside down to let most of the coating drip out, so you will be left with a thin layer of coating on the inside of the molds.
• Turn the molds right side up, and use a bench scraper or a metal spatula to scrape excess coating from the top of the mold. Place the molds in the refrigerator to set the coating while you prepare the filling.
• Place the chopped white chocolate or white chocolate chips in a heatsafe bowl. Return the cream to the heat, and bring it to a simmer. Pour the hot cream through a strainer over the chopped chocolate, so that the lemon zest is removed. Gently whisk the cream and chocolate together until the mixture is shiny and smooth and the chocolate is entirely melted. This is your "ganache." Whisk in a few drops of green food coloring, until you get a green you like that seems appropriately slime-like. Allow the ganache to cool to room temperature, whisking occasionally. You do not want it the least bit hot when it is time to fill the truffles.
• Once the ganache is room temperature, and the coating that lines the insides of the molds is set, spoon some of the ganache into each cavity. Leave a 1/8" space at the top, so that the bottom can be sealed properly to the rest of the truffle and there won't be any leakage. Refrigerate the truffles until the ganache is cold. It will never "set" and get hard, but it should reach a stage where it flows very slowly when you tilt the molds. About 2 hours in the refrigerator should do it.
• Once the ganache is cold, re-warm the remaining white candy coating and spoon a little bit on top of each truffle. Spread it with a knife or spatula so that the bottom of every truffle is covered with chocolate, then scrape off the excess from the top of the mold. Refrigerate the truffles to set the coating, about 15 minutes.
• Once the coating is set, turn the molds upside-down and gently pop the truffles out of the molds. If you're re-using the molds, wipe the insides to remove any lingering coating shards, then repeat the whole process. If you'd like, decorate the tops of the truffles with green food coloring or luster dust.
• Oozing Truffles can be kept for up to a week in the refrigerator. Bring them to room temperature before serving for the best taste and best oozing texture.

CHOCOLATE SLIME

Steps:

• In a medium-size, microwave-safe bowl, melt the chocolate in a microwave for 1 minute.
• Stir and microwave for additional 10 second intervals until smooth.
• Add the cream and food coloring and stir thoroughly.
• Keep warm in a double boiler or fondue pot and serve with chunks of cake and fresh fruits.

BLACK SAMBUCA TRUFFLES

Steps:

• Place chocolate in food processor; process until the chocolate is chopped.
• Combine the cream and butter in a 1 cup glass measuring cup and microwave at high 1 1/2 minutes or until the butter is melted and the cream begins to boil.
• With food processor running, pour hot cream mixture through food tube, process until chocolate melts.
• Add the Black Sambuca.
• Pour chocolate mixture into medium bowl, cover with plastic wrap and refrigerate overnight.
• Shape chcolate mixture into 1" balls and roll into toasted nuts.
• Store in airtight container in refrigerator.
• Let stand at room temperature 2 to 3 hours before serving.

CHOCOLATE TRUFFLES WITH LIQUEUR

Steps:

• In microwave using medium-low power, melt chocolate in a medium-sized bowl-- the length of time this will take will depend on the strength of your microwave, but expect it to take at least 1 minute.
• Whisk in butter and egg yolk until blended; then whisk in liqueur and icing sugar until smooth.
• Cover and refrigerate until firm enough to shape, about 1 hour.
• Shape mixture into small balls, roll balls in cocoa, then place in tiny foil or paper cups.
• The above will be a messy job on your hands-- they will get quite chocolatey; if mixture gets too soft, return it to the fridge to stiffen up again.
• Keep truffles refrigerated in a covered container; remove from fridge about 30 minutes before serving to take the chill off them.

GREEN SLIME

Steps:

• You will need two mixing bowls. In the first bowl, mix together 3/4 cup warm water, 1 cup of glue and a few drops of food coloring.
• In the second bowl, mix together 4 teaspoons borax with 1 1/3 cups warm water.
• Pour the contents of the first bowl into the second bowl but DON'T STIR.
• Let the mixture sit for about 1 minute or until it congeals. Then lift mixture out of the bowl.
• Now you have slime! (store in ziploc bags to keep it from getting hard).
• NOTE: If you want your "slime" to be more slimy just a add a little more glue, and if your slime is too sticky add a little more borax and play with it until you get the consistency you'd like. It will change as it it kneaded and played with.