BASIC TRUFFLES
This is a basic truffle filling to which you can add your own flavorings or extracts. You may use this to fill the chocolate shells you make using candy molds or roll into balls then into powdered sugar, cocoa, sprinkles or other toppings
Provided by Gina Mork
Categories Desserts Candy Recipes Truffle Recipes
Time 1h50m
Yield 35
Number Of Ingredients 3
Steps:
- In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.
Nutrition Facts : Calories 61.8 calories, Carbohydrate 5.6 g, Cholesterol 3.5 mg, Fat 4.1 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 1.4 mg, Sugar 4.4 g
CHOCOLATE TRUFFLES
Roll Alton Brown's melt-in-your-mouth Chocolate Truffles from Food Network for a luxurious treat that works as a perfect gift.
Provided by Alton Brown
Categories dessert
Time 3h25m
Yield 30 to 35 truffles
Number Of Ingredients 7
Steps:
- Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
- Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
- Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
- Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
- In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
- Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
- Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
TRUFFLES
Steps:
- Put the chopped chocolate in a large bowl and set aside.
- Add the heavy cream to a small pot over medium heat and cover with a lid. Remove from the heat just before the cream comes to a boil. Pour the cream over the chocolate, cover the bowl with aluminum foil or a lid and let it sit 5 minutes. Remove the cover and whisk until the chocolate is completely melted and the mixture is smooth. Stir in the brown rice syrup and a healthy pinch of Himalayan pink salt. Let it sit and come to room temperature, then cover with plastic wrap touching the surface of the ganache and place in the refrigerator to set for 1 hour.
- Scoop tablespoon-size portions of the ganache onto a parchment-lined plate. When filled, place the plate in the freezer for 20 minutes and continue with the remaining ganache.
- Remove the chilled ganache from the freezer; use your hands to roll the portions into smooth balls, then roll in your favorite spice or nut combination.
CHOCOLATE TRUFFLES
Indulgent, melt-in-your mouth chocolate truffles don't just come from a box or the candy shop-they're even better when they come from your own kitchen! Homemade chocolate truffles are an economical way to make a gift-worthy treat, but they also allow you to customize and give something that's made with love. And once you learn how to make chocolate truffles, you'll always have a great solution for party-ready sweets. Set these little beauties out at a gathering, and watch them fly off the platter!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 26
Number Of Ingredients 6
Steps:
- Line cookie sheet with foil. In 2-quart saucepan, melt baking chocolate over low heat, stirring constantly; stir in butter until melted and smooth. Remove from heat; stir in whipping cream. Pour mixture into small bowl. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
- Drop mixture by rounded measuring teaspoonfuls onto lined cookie sheet. Return to refrigerator 5 to 10 minutes or until firm enough to shape. Shape into balls. Freeze uncovered 30 minutes.
- In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Using 2 forks, dip and roll chocolate balls, one at a time, into melted chocolate; tap off excess chocolate. Place on lined cookie sheet. Immediately sprinkle with nuts. If chocolate has cooled too much, reheat. Repeat with remaining chocolate balls.
- Refrigerate truffles about 10 minutes or until chocolate is set. Store in covered container in refrigerator. Remove from refrigerator about 10 minutes before serving.
Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Truffle, Sodium 10 mg, Sugar 6 g, TransFat 0 g
CLASSIC TRUFFLES
The key to making creamy, melt-in-your-mouth truffles is using the highest-quality chocolate you can find. But youshould also let your palate guide you: If you like the way a particular chocolate tastes right out of the package,you'relikely to enjoy truffles made fromit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 dozen
Number Of Ingredients 5
Steps:
- In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes.
- Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
- After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
- Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
- Place cocoa in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in cocoa. With yourclean hand, cover truffle with cocoa. Letsit in bowl 20 seconds.
- Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.
SIMPLY SENSATIONAL TRUFFLES
Sensational really is the best word for these bite-size chocolate truffles-and you'll be surprised at how simple they are to make!
Provided by My Food and Family
Categories Chocolate Recipes
Time 2h30m
Yield 18 servings, 2 truffles each
Number Of Ingredients 3
Steps:
- Melt 8 oz. chocolate as directed on package. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate 1 hour or until firm.
- Shape chocolate mixture into 36 balls; place on waxed paper-covered rimmed baking sheet.
- Melt remaining chocolate. Use fork to dip truffles in chocolate; return to prepared baking sheet. Add decorations as desired. Refrigerate 1 hour.
Nutrition Facts : Calories 210, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 55 mg, Carbohydrate 21 g, Fiber 3 g, Sugar 16 g, Protein 3 g
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