White Chocolate Fruit And Nut Truffles Recipes

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WHITE CHOCOLATE FRUIT AND NUT TRUFFLES



White Chocolate Fruit and Nut Truffles image

What a way to say thank you or to give as a special holiday gift than with truffles. These are naturally sweetened with juice, honey, dried fruits and shredded coconut then dipped in tempered white chocolate. A true delight to share with those you care about.

Provided by PaulaG

Categories     Dessert

Time 30m

Yield 26 serving(s)

Number Of Ingredients 11

1 orange, juice and zest
4 ounces dates
1/3 cup dried cranberries
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 tablespoons honey
1 pinch salt
3/4 cup walnuts
1 cup sweetened coconut
10 ounces vanilla baking chips

Steps:

  • In a small saucepan bring the dates, cranberries, orange juice, zest, ground spices and honey to a boil. Remove from heat, cover and let stand for 5 to 10 minutes.
  • Finely chop the walnuts and combine with coconut. With damp hands combine the fruit puree with the processed nuts. Form mixture into 3/4 inch balls and place on parchment lined cookie sheet. Allow to cool completely.
  • When the fruit balls are cooled, place 2/3 of the white baking chips into a microwave safe bowl. Microwave on high for 1 minute, stir and microwave at 30 second increments until melted when stirred. Stir in remaining chips and stir until melted and shiny.
  • Dip the fruit and nut balls into the white baking chips and return to parchment lined cookie sheets. Allow to set. Should the melted chips cool during dipping, return to microwave for 20 to 30 seconds.
  • When completely set, store covered for 3 to 4 days.
  • Please note that standing time is not reflected in either the prep time or cooking time.

KIDS CAN MAKE: FRUIT-AND-NUT CHOCOLATE TRUFFLES



Kids Can Make: Fruit-and-Nut Chocolate Truffles image

These one-bite treats are extra rich and satisfying, thanks to the surprising addition of dried apricots and prunes. For little kids: Let them roll and decorate the truffles. For big kids: Let them measure, scoop, decorate and package them. To wrap them up: Roll 5 to 6 truffles in parchment, and twist the ends closed.

Provided by Food Network Kitchen

Categories     dessert

Time 3h40m

Yield 30 to 36 truffles (5 to 7 gifts in parchment)

Number Of Ingredients 10

1/3 cup pecans
8 ounces semisweet chocolate, very finely chopped
1 teaspoon pure vanilla extract
1/2 teaspoon orange zest
Pinch kosher salt
1/2 cup heavy cream
1 tablespoon unsalted butter
1/3 cup dried apricots, very finely chopped
1/3 cup dried prunes, very finely chopped
Coarse sanding sugar, for decorating

Steps:

  • Special equipment: food-safe gloves
  • Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and bake until brown and toasted, 8 to 10 minutes. Let cool completely, then very finely chop.
  • Put the chocolate, vanilla, orange zest and salt in a large bowl; set aside. Heat the cream and butter in a small saucepan over medium-low heat until very hot and steaming; pour over the chocolate, then let sit for 10 minutes. Stir until all the chocolate has melted and the mixture is smooth. (If all the chocolate has not melted, microwave the mixture in 30-second increments, stirring after each, until smooth.) Add the pecans, apricots and prunes, and stir to combine.
  • Transfer the chocolate-fruit mixture to a large baking dish, and let cool to room temperature. Cover with plastic wrap, and refrigerate until the mixture has hardened but is still soft enough to scoop, about 3 hours. (The mixture can be made up to 2 days in advance; let soften at room temperature until scoopable, about 30 minutes.)
  • Line a baking sheet with parchment. Scoop heaping teaspoonfuls of truffle mixture, and place them on the prepared sheet. Once all the mixture has been divided up, roll the mounds into smooth, round balls. (Using food-safe gloves for this helps keep it from getting too messy.) Roll each ball into sanding sugar right before serving or wrapping. Keep refrigerated in an airtight container for up to 3 days.

WHITE CHOCOLATE PASSION FRUIT TRUFFLES



White Chocolate Passion Fruit Truffles image

Categories     Candy     Chocolate     Fruit     Chill     Passion Fruit     Pastry     Boil

Yield 48 1-inch truffles

Number Of Ingredients 4

2 1/2 pounds white chocolate, finely chopped
3/4 cup heavy whipping cream
2/3 cup frozen passion fruit concentrate, defrosted
3 to 4 tablespoons confectioners' sugar

Steps:

  • Place 1 pound of the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Pour the cream into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Add the passion fruit purée and stir to blend well. Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (3 to 4 hours). Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
  • Line 2 baking sheets with parchment or waxed paper. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 3/4-inch opening and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds 1 inch in diameter. Or use a small ice cream scoop to form the mounds. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
  • Dust your hands with confectioners' sugar and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer.
  • Remove the truffle centers from the freezer and bring to cool-room temperature so the outer coating won't crack when they are dipped. Line 2 more baking sheets with parchment or waxed paper. Melt and temper the remaining 1 1/2 pounds chocolate (see pages 25-30). Place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping the truffles, place 2 tablespoons of the tempered white chocolate in a paper pastry cone and snip off a tiny opening at the pointed end. Pipe the letter P on top of each truffle.
  • Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer. The truffles are best served at room temperature.
  • VARIATION
  • Instead of dipping the truffle centers in chocolate, roll them in a small bowl of confectioners' sugars as soon as they are formed.

WHITE CHOCOLATE TRUFFLES



White Chocolate Truffles image

This is the perfect holiday gift candy. It is so easy to make and will look so pretty in a gift box.-Gloria Nolan, Peoria, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 5 dozen.

Number Of Ingredients 5

18 ounces white candy coating, coarsely chopped
9 tablespoons butter, cubed
2 tablespoons heavy whipping cream
1/4 cup confectioners' sugar
Additional confectioners' sugar

Steps:

  • In a microwave, melt the candy coating, butter and cream over low heat until smooth, stirring frequently. Stir in sugar. (If mixture separates, beat with a mixer for 30 seconds.) Pour into an 8-in. square pan. Chill for 20 minutes or until slightly hardened. , Using a melon baller or spoon, scoop out and shape into 1-in. balls. Roll in sugar. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 128 calories, Fat 9g fat (7g saturated fat), Cholesterol 11mg cholesterol, Sodium 35mg sodium, Carbohydrate 13g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein.

FRUIT AND NUT TRUFFLES (SUGARPLUMS)



Fruit and Nut Truffles (Sugarplums) image

This recipe is from "Making great candy" cookbook. This is not a confectionary item, more like a fruit mince truffle. They are delicious and remind you of Christmas, a simple homemade gift idea. If no food processor is available to you, use a large bowl and metal spoon, be sure to chop all you ingredients very small. I like to use kitchen sheers rather than a knife for dried fruit, which can be sticky and stick to the knife.

Provided by cookingpompom

Categories     Fruit

Time 4m

Yield 25-35 truffles, 10 serving(s)

Number Of Ingredients 9

1/4 cup honey
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
2 teaspoons orange zest
2 cups finely chopped toasted almonds
1 cup finely chopped dried apricot
1 cup finely chopped dried dates
1/4 cup caster sugar, for rolling (superfine sugar)

Steps:

  • .Place all ingredients into a food processor and blend until a ball forms (it should take about 2 minutes).
  • With wet hands, roll into balls (about the size of a large cherry) then roll into the extra sugar.
  • Store in an airtight container for upto 2 weeks.
  • Makes 25 - 35 truffles.

Nutrition Facts : Calories 284.3, Fat 14.6, SaturatedFat 1.2, Sodium 3, Carbohydrate 37.5, Fiber 5.4, Sugar 29.6, Protein 6.7

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Top Asked Questions

How to make white chocolate coconut truffle truffles?
White Chocolate Coconut Truffles 1. Combine the 2 cups of white chocolate chips and 4 tablespoons of coconut oil in a heat-safe bowl. Pop the bowl into the microwave for 30 seconds. Take it out of the microwave and stir it for a bit to help it melt faster.
How do you make Christmas truffles in the freezer?
Remove from refrigerator and shape into 1″ balls. Place on wax paper and pop into the freezer for 30 minutes. Heat the remaining 8 ounces of white baking chocolate in a small bowl and microwave for 2 minutes, stirring every 30 seconds until completely melted. Dip truffles into melted chocolate and place onto wax paper. Sprinkle with white jimmies.
What are strawberry white chocolate truffles?
These Strawberry White Chocolate Truffles have an intense strawberry flavour in a little chocolate treat. The best part? This recipe only uses 3 ingredients and truffles make such a great gift too.
How do you melt chocolate truffles in the microwave?
Remove from refrigerator and shape into 1″ balls. Place on wax paper and pop into the freezer for 30 minutes. Heat the remaining 8 ounces of white baking chocolate in a small bowl and microwave for 2 minutes, stirring every 30 seconds until completely melted. Dip truffles into melted chocolate and place onto wax paper.

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