Big Batch Rich Chocolate Truffles Recipes

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HOMEMADE CHOCOLATE TRUFFLES RECIPE



Homemade Chocolate Truffles Recipe image

These homemade chocolate truffles are extra creamy with the addition of butter. After mixing the ingredients together, let the mixture set in the refrigerator, then roll into balls. You can coat in your favorite toppings and add lots of fun flavors, too! The mixture gets a little sticky, so refer back to my tips in the blog post above.

Provided by Sally

Categories     Dessert

Time 2h30m

Number Of Ingredients 5

two 4-ounce quality chocolate bars (226g), very finely chopped*
2/3 cup (160ml) heavy cream*
optional: 1 Tablespoon unsalted butter, softened to room temperature
optional: 1/2 teaspoon pure vanilla extract
toppings: unsweetened cocoa powder, sprinkles, crushed nuts, melted or tempered chocolate

Steps:

  • Place the chocolate in a heat-proof bowl. Set aside.
  • Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
  • Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.
  • Scoop the set truffle mixture into 2 teaspoon-sized mounds. This cookie scoop is the perfect size. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. This gets a little sticky, so see my tips above.
  • Roll each into toppings, if desired. Truffles taste best at room temperature!
  • Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.

RICH CHOCOLATE TRUFFLES



Rich Chocolate Truffles image

I made these one year and gave them as Christmas gifts. They were the most popular presents I ever gave! I can't remember yield and times exactly now so they are a guess with cook time being chill time.

Provided by Marg CaymanDesigns

Categories     Candy

Time 1h45m

Yield 24 serving(s)

Number Of Ingredients 9

1 2/3 cups whipping cream
1/2 cup real butter (no substitute)
8 ounces semisweet baking chocolate, chopped
1 1/3 cups semi-sweet chocolate chips, chopped
1 tablespoon vanilla extract or 1 tablespoon liqueur
12 -18 ounces semi-sweet chocolate chips or 12 -18 ounces milk chocolate chips
2 -3 tablespoons shortening
1/4 cup powdered sugar
1/4 teaspoon milk

Steps:

  • In saucepan, combine whipping cream & butter.
  • Cook over medium heat, stirring constantly, just until mixture boils; remove from heat. Stir in chocolates until melted; continue stirring until mixture cools & thickens slightly.
  • Stir in vanilla.
  • Pour into shallow glass dish.
  • Cover; chill until firm.
  • With spoon scoop mixture into 1 inch balls.
  • Coating Melt chocolate & shortening over low heat; stirring constantly.
  • (use 1 Tbsp of shortening for every 6 oz. of chocolate).
  • When mixture is smooth remove from heat. Dip each truffle into coating.
  • (I found dr opping them in the chocolate & then fishing them out with a spoon worked best. But work quickly or they will melt) Then either place them on foil or in foil candy papers & allow to harden.
  • Mix powdered sugar & milk.
  • Drizzle over truffles in various designs.

CHOCOLATE TRUFFLES



Chocolate Truffles image

You may be tempted to save these chocolate truffles for a special occasion since these smooth, creamy chocolates are divine. But with just a few ingredients, this truffle recipe is easy to make anytime. -Darlene Wiese-Appleby, Creston, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 4 dozen.

Number Of Ingredients 4

3 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 tablespoon vanilla extract
Optional coatings: Chocolate sprinkles, Dutch-processed cocoa, espresso powder and cacao nibs

Steps:

  • In a microwave, melt chocolate chips and milk; stir until smooth. Stir in vanilla. Refrigerate, covered, 2 hours or until firm enough to roll. , Shape into 1-in. balls. Roll in coatings as desired.

Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

TRUFFES DE CHOCOLAT (FRENCH CHOCOLATE TRUFFLES)



Truffes De Chocolat (French Chocolate Truffles) image

Easy truffles taste just like you bought them at a gourmet candy store! In addition to what I've listed, you can roll them in powdered sugar, cocoa powder, other confections to make them a truly unique candy!

Provided by JelsMom

Categories     Candy

Time 30m

Yield 60 truffles

Number Of Ingredients 8

24 ounces premium brand semisweet chocolate, cut in small pieces
2 cups toasted walnuts or 2 cups toasted pecans, finely ground
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
1 dash salt
chocolate sprinkles
shredded coconut
walnuts, finely chopped

Steps:

  • Place chocolate in double boiler over low heat, stirring constantly until just melted.
  • Add nuts, milk, vanilla and salt. Blend well.
  • Remove from heat and cool 5 minutes.
  • Roll small amounts of chocolate, about the size of a walnut, into balls.
  • Coat with chocolate sprinkles, shredded coconut, finely chopped walnuts.
  • Transfer to a cookie sheet and refrigerate until set.

EASY CHOCOLATE TRUFFLES



Easy Chocolate Truffles image

For these five-ingredient truffles, it takes only a few minutes to whip up a batch of rich ganache from heavy cream and semisweet chocolate. After pouring the mixture into a pan and chilling, you can choose to take the easy route and simply cut them into bite-size squares, or roll up your sleeves and form them into beautiful bonbons.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h

Yield Makes about 5 dozen

Number Of Ingredients 5

1 2/3 cups heavy cream
Pinch kosher salt
1 pound semisweet chocolate
1 teaspoon pure vanilla extract (optional)
Unsweetened cocoa powder, for coating

Steps:

  • 1. Line an 8-inch square baking pan with parchment, with overhang on two sides. In a saucepan, bring heavy cream and salt to a simmer.
  • Place chocolate in a heatproof bowl and pour hot cream mixture over top; let stand 5 minutes then stir until smooth. Pour mixture into baking pan and refrigerate until set, at least 2 hours.
  • When mixture is firm, cut into 1-inch squares and toss in cocoa powder. (See variation section below for instructions on rolling the truffles into balls). To store, box up truffles and refrigerate them at least 15 minutes and up to 2 weeks.

Nutrition Facts : Calories 51 g, Fat 4 g, Protein 1 g

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