Sweet Cocoa Flax Truffles Recipes

VEGAN FLAX CHOCOLATE TRUFFLES

Steps:

• Make a smooth date paste using a high powered blender. (Soak dates in water if you are having trouble getting a smooth paste)
• Add date paste and the rest of the ingredients to a bowl and mix well. Set aside for 20 minutes.
• After 20 minutes, the moisture gets absorbed by the flax seeds and the mixture becomes thick.
• Scoop them into the shape of truffles using an ice cream scoop. Truffles are ready.
• They taste even better the next day when the flavors get absorbed even more. Store these truffles in refrigerator only.

COCOA MINT TRUFFLES

Steps:

• In a small saucepan, melt chocolate chips and candies over low heat. Transfer to a small bowl and cool to lukewarm, about 7 minutes. Beat in whipped topping. Place in the freezer for 15 minutes or until firm enough to form into balls. , In a small bowl, combine cocoa and coffee granules. Shape chocolate mixture into 1-in. balls; roll in cocoa mixture. Store in an airtight container in the refrigerator.

SWEET SIERRA TRUFFLES

Steps:

• Melt semisweet chocolate in a heatproof bowl set over a pan of barely simmering water. If you want to decorate with chocolate, reserve 1/2 cup of chocolate chips. Stir occasionally until melted and smooth. Remove from the heat.
• In a large bowl, beat cream cheese with an electric mixer until soft and fluffy. Gradually mix in the confectioners' sugar until completely incorporated. Stir in the melted chocolate and wine. Cover and refrigerate the dough for 1 hour, or until firm.
• Shape the mixture into 3/4 inch balls and place on a baking tray lined with waxed paper. Melt reserved chocolate chips in a small bowl in the microwave until you can stir it smooth. Use a fork to drizzle chocolate over the truffles for decoration.

CLASSIC CHOCOLATE TRUFFLE RECIPE BY TASTY

Steps:

• In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency.
• Pour mixture into a bread pan.
• Allow to sit in refrigerator for 1 hour or until mixture is solid.
• With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
• Roll in cocoa powder for topping.
• Enjoy!

PINA COLADA TRUFFLES (MALIBU TRUFFLES)

Steps:

• In a large bowl, stir together the malibu rum, coconut extract, and the syrup.
• Gradually stir in the powdered sugar.
• Add crushed vanilla wafers, pineapple and shredded coconut.
• Mix thoroughly.
• Cover with cling wrap and refrigerate for 30 minutes.
• Shape mixture into walnut size balls and dip into melted white chocolate, or leave them plain.
• Place each truffle into a mini-muffin paper.
• Place into an airtight container or cookie tin, with layers of parchment between the layers.
• Store covered. Serve chilled, or at room temperature.

CACAO BEAN BITTERSWEET CHOCOLATE TRUFFLES

Steps:

• 1. Place cream in a 2-quart wide saucepan add 1/4 cup cacao nibs. Cook over medium heat until it just comes to a simmer. Remove from heat and let sit for 10 minutes; strain out nibs and discard. Reheat to a simmer, remove from the heat, and immediately sprinkle 8 ounces finely chopped chocolate into cream. Cover and allow to sit for 5 minutes; the heat should melt the chocolate. Stir very gently until smooth.
• 2. Pour mixture into a shallow bowl. Cool to room temperature, cover with plastic wrap, then allow to sit, preferably overnight, until firm enough to roll. (Or you may refrigerate ganache until firm, about 4 hours.)
• 3. Place remaining nibs and chocolate in the bowl of a food processor fitted with a metal blade. Process by pulsing on and off until both are finely ground but not powdery; place in a small bowl. Coat your hands with cocoa powder and roll ganache into 3/4- to 1-inch balls.
• 4. Toss truffles in chocolate-nib coating. Place in fluted paper cups, if desired, and serve at room temperature.