Chocolate Truffle Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY CHOCOLATE TRUFFLES



Easy chocolate truffles image

Chocolate truffles, beautifully wrapped in boxes, will put a smile on anyone's face - and they're so easy to make

Provided by Good Food team

Categories     Treat

Time 4h35m

Yield Makes 50 (easily doubled or halved)

Number Of Ingredients 3

300g good-quality dark chocolate, 70% cocoa solids
300ml double cream
50g unsalted butter

Steps:

  • Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
  • To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
  • Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
  • To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.

Nutrition Facts : Calories 67 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 1 grams protein

CHOCOLATE TRUFFLE CAKE



Chocolate Truffle Cake image

Love chocolate? Then this tender, luxurious layer cake is for you. With a ganache glaze and a fabulous bittersweet filling, the indulgence is so worth it. -JoAnn Koerkenmeier, Damiansville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

2-1/2 cups 2% milk
1 cup butter, cubed
8 ounces semisweet chocolate, chopped
3 large eggs, room temperature
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
FILLING:
6 tablespoons butter, cubed
4 ounces bittersweet chocolate, chopped
2-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream
GANACHE:
10 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream

Steps:

  • In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes., Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). , Transfer to three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and heavy whipping cream until smooth., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency., Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 676 calories, Fat 38g fat (22g saturated fat), Cholesterol 109mg cholesterol, Sodium 299mg sodium, Carbohydrate 84g carbohydrate (63g sugars, Fiber 3g fiber), Protein 8g protein.

EASY CHOCOLATE TRUFFLES



Easy Chocolate Truffles image

One basic recipe with a variety of liqueurs and coatings to choose from.

Provided by USA WEEKEND columnist Jean Carper

Categories     Desserts     Candy Recipes     Truffle Recipes

Yield 48

Number Of Ingredients 6

8 ounces good-quality semi- or bittersweet chocolate, coarsely chopped
4 ounces unsweetened chocolate
8 tablespoons unsalted butter
1 (14 ounce) can sweetened condensed milk
Your choice of flavoring (see below)
Your choice of coating (see below)

Steps:

  • Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy-smooth.
  • Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.
  • Using a tablespoon (a spring-action 1 Tb. scoop is ideal), mold chocolate into balls, 1 level Tb. at a time, and place on a cookie sheet lined with greased parchment paper.
  • Place desired coating in a small bowl. Working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. If necessary, roll truffles by hand to make round. Return to parchment. (Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month.) Before serving, let stand at room temperature to soften slightly.

Nutrition Facts : Calories 78.2 calories, Carbohydrate 7.8 g, Cholesterol 7.9 mg, Fat 5.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 11.2 mg, Sugar 6.8 g

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.

CHOCOLATE TRUFFLES



Chocolate Truffles image

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

10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine

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.

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

EASY CHOCOLATE TRUFFLES



Easy Chocolate Truffles image

Recipe video above. A basic but luxurious chocolate ganache truffle recipe, made using ordinary dark chocolate melts from the supermarket! These are rich and creamy and a great base to add flavourings of choice (suggestions below). Makes around 24 truffles. Use for gifting, post dinner treats, serve with coffee!

Provided by Nagi | RecipeTin Eats

Categories     Gift     Sweet

Time 15m

Number Of Ingredients 8

285g / 10 oz dark chocolate melts ((chocolate chips, or chocolate block coarsely chopped))
2 tbsp (30g) unsalted butter
1/2 cup (125ml) cream ((full fat, not low fat, not whipped))
1/2 cup desiccated coconut
1/4 cup unsweetened cocoa powder ((Dutch Processed is darker, looks "posh"))
1/2 cup crushed peanuts ((small, so can stick))
1/3 cup sprinkles or similar
1/4 cup icing sugar / powdered sugar

Steps:

  • Place chocolate, cream and butter in a microwave proof bowl. Microwave on high for 4 x 30 second bursts, stirring in between.
  • Cover bowl with a plate and stand for 5 minutes, then stir until chocolate is melted and smooth (this is a ganache!)
  • Place the bowl in the refrigerator for 6 hours. Do not be tempted to shortcut it by freezing it! (Note 2)
  • Put a dinner plate or tray that you will use to place the rolled truffles on in the fridge as well.

Nutrition Facts : ServingSize 15 g, Calories 83 kcal, Carbohydrate 7.5 g, Protein 1 g, Fat 5.5 g, SaturatedFat 3.9 g, Cholesterol 6 mg, Sodium 18 mg, Fiber 0.6 g, Sugar 6.3 g

CHOCOLATE TRUFFLES



Chocolate truffles image

These moreish chocolate truffles are strictly for sweet-toothed chocoholics - keep them under lock and key as they're addictive and almost too easy to make.

Provided by Angela Hartnett

Categories     Cakes and baking

Yield Makes 30

Number Of Ingredients 5

300g/10½oz assorted chocolate bars, including dark chocolate, milk chocolate and raisin and nut chocolate, broken into pieces
30g/1oz unsalted butter
250ml/8¾fl oz double cream
pinch salt
100g/4oz chopped mixed nuts, such as pistachios, roasted hazelnuts and almonds

Steps:

  • Bring a little water to a simmer in a pan. Place the chocolate and butter in a large bowl, then set the bowl over the simmering water. (Do not allow the base of the bowl to touch the water.) Stir until melted and glossy.
  • Heat the cream in a separate saucepan until almost boiling (but do not allow the cream to reach boiling point). Remove from the heat and allow to cool for 5 minutes.
  • Pour the warm cream over the melted chocolate and mix together until smooth and well combined. Stir in a pinch of salt.
  • Line a roasting tray with greaseproof paper and pour in the melted chocolate. Set aside to cool, then chill in the fridge until set.
  • Once the chocolate mixture has cooled and set, mix the chopped nuts together and sprinkle onto a baking tray.
  • Scoop out small portions of the chilled chocolate mixture with a teaspoon, then roll them into balls with your hands. Roll each ball in the chopped nuts until completely coated. Place the truffles onto a baking tray or plate and chill until ready to serve. The truffles will keep for 1-2 weeks.

CHOCOLATE TRUFFLES



Chocolate Truffles image

Provided by Jacques Torres

Categories     Liqueur     Milk/Cream     Chocolate     Nut     Dessert     Christmas     Coconut     Pastry     Vegetarian     Pescatarian     Wheat/Gluten-Free     Soy Free     Kosher

Yield Yield: About 180 truffles

Number Of Ingredients 11

For the ganache
Generous 2 cups (18 ounces; 500 grams) heavy cream
21 ounces (600 grams) bittersweet chocolate, finely chopped
Generous 1/4 cup (2 ounces; 60 grams) Grand Marnier or Stoli Razberi vodka (optional)
To enrobe the truffles
18 ounces (500 grams) bittersweet chocolate, tempered
18 ounces (500 grams) white chocolate, tempered
To garnish the truffles
2 cups (8 ounces; 230 grams) Dutch-processed unsweetened cocoa powder, sifted
2 1/2 cups (9 ounces; 250 grams) shredded sweetened coconut, toasted (see note, below)
About 2 cups (8 ounces; 230 grams) toasted nuts, finely chopped (see note, below)

Steps:

  • Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure that you have chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once; the shock of the temperature extremes would cause the fat in the chocolate to separate. As the chocolate melts, you will see some elasticity if there is no fat separation. This means the chocolate still has an emulsion; the fat molecules are still holding together. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.
  • If the ganache separates, it is very easy to fix. Simply add a small amount of cold cream and whisk well. This will bring the ganache back together. The ganache should be thick, shiny, and smooth. Add the desired flavoring and mix until fully incorporated. Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. I usually make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set.
  • When the ganache has cooled to the consistency of toothpaste, scrape it into a pastry bag fitted with a 1/2-inch plain tip. Do not stir the ganache when you do this. Incorporating air by stirring will cause the ganache to harden. Pipe 1-inch-diameter mounds spaced 1 inch apart on a parchment paper-covered baking sheet. To pipe the mounds, hold the pastry bag at a slight angle and allow the tip to touch the parchment as you begin to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound. You can also use a spoon and drop small mounds of ganache onto the baking sheet. Let the truffles harden at room temperature for a couple of hours (or in the refrigerator for 15 minutes), until they are hard enough to roll with your hands.
  • When I roll the truffles, I usually wear surgical gloves. The gloves are not mandatory but if you do not use them, be sure your hands are very clean. To roll the mound into a ball, place a truffle between both palms, squeeze slightly, and roll between your hands. The truffles will look nicer if they are as round as possible. When all the truffles are rolled into balls, they are ready to be coated. If they have become too soft, place them in the refrigerator for 1 to 2 hours until they are firm enough to dip.
  • You can use either a dipping fork or your hands to dip the truffles in chocolate. To use the fork, drop the truffle into the bowl of tempered chocolate and then retrieve it with the dipping fork. Hold the fork over the bowl for several seconds to allow the excess chocolate to drip back into the bowl. Gently scrape the bottom of the fork against the side of the bowl to remove any excess chocolate and roll the dipped truffle in the desired garnish. Place on a parchment paper-covered baking sheet. If you use your hands, dab some chocolate in the palm of one hand. Roll the truffle in that palm to completely coat it with chocolate. Place the enrobed truffle on the baking sheet. Repeat for the remaining truffles. This method is very quick but it can also be extremely messy.
  • When all of the truffles have been coated once, repeat the enrobing procedure. This is necessary only when you enrobe the truffles by hand rather than with a fork. The truffles are usually more evenly coated when dipped with a fork. As soon as each truffle gets a second coating, immediately roll it in the desired garnish. You need to do this before the chocolate sets or the topping will not adhere. At this stage, it is good to have a friend help because it is hard to dip and roll at the same time. Place the truffles on a clean parchment paper-covered baking sheet and allow them to set, about 5 minutes.
  • The truffles will keep for up to 2 weeks at room temperature, when stored in an airtight container.
  • To toast coconut: Preheat the oven to 400°F (204°C). Spread the coconut on a baking sheet and place in the oven for about 3 minutes. Remove from the oven and stir to keep the sugar in the coconut from burning. Return to the oven and toast until golden brown, about 3 more minutes. Remove the baking sheet from the oven and cool on a wire rack.
  • To toast nuts: Preheat oven to 300°F (148°C). Spread the nuts evenly on a baking sheet and place in the oven. Toast for about 30 minutes, until they are golden brown. You will be able to smell the nuts when they are ready. A good test is to break a nut in half and check to see if it is light brown on the inside. Toasting nuts brings out their natural flavor. Remove them from the oven and allow to cool completely on the baking sheet on a wire rack.

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.

CHOCOLATE TRUFFLES



Chocolate Truffles image

If the word "ganache" intimidates you, you are not alone. Maybe if the stuff were called "basic, simple and entirely superior chocolate sauce," more people would make it. Ganache is not just chocolate sauce, though; it is also the basis for the easiest chocolate truffles.

Provided by Mark Bittman

Categories     easy, quick, snack, candies, dessert

Time 1h30m

Yield About 1 1/2 cups ganache, or 24 truffles

Number Of Ingredients 3

7/8 cup heavy cream
8 ounces good quality bittersweet chocolate, chopped
Unsweetened cocoa powder as needed

Steps:

  • Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
  • Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
  • If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners' sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.

AMAZING DIY CHOCOLATE TRUFFLES



Amazing DIY chocolate truffles image

The beauty of this truffle recipe is that your guests can get involved and make their own. Arrange nicely on a table, put a few cocktail sticks next to them and let people get stuck in and make their own.

Provided by Jamie Oliver

Categories     Chocolate Recipes     Jamie Cooks Christmas     Christmas     French

Time 30m

Yield 50

Number Of Ingredients 9

300 ml double cream
1 knob of unsalted butter
1 clementine
300 g quality dark chocolate (70%)
1 splash of brandy
1 handful of mixed nuts, such as Brazils, almonds, hazelnuts
3 tablespoons quality cocoa powder
1 pack of biscotti
1 bottle of Vin Santo

Steps:

  • Pour the cream in a pan, place over a medium heat and let it heat up - you don't want it boiling, just hot.
  • As soon as tiny bubbles start to appear, add the butter and finely grate in the clementine zest, and stir to melt the butter.
  • Snap the chocolate into small pieces and place in a heatproof bowl. Pour the creamy mixture over the chocolate, whisking as you go, so the chocolate slowly melts. If the mixture splits slightly, don't worry, you can bring it right by adding a splash of boiling water.
  • Add a pinch of sea salt. then stir in the brandy. Once completely smooth, pour the mixture into a nice serving dish or bowl.
  • Place in the fridge for 2 hours to set. About 30 minutes before you're ready to make your truffles, pull the bowl out of the fridge and let the chocolate warm up to room temperature.
  • Put the mixed nuts into a plastic bag and use a rolling pin to bash them up quite finely. Get some little saucers or bowls and put the nuts in one and the cocoa powder in the other.
  • Put a teacup filled with boiled water on the tray and pop a few teaspoons in there for scooping the chocolate. Get everyone around the table to spoon their own truffles out of the serving dish and roll them in cocoa powder, crushed nuts or anything else you fancy. Or, you can let them spread their truffles over a biscotti (a bit like posh Nutella!). Serve with a few glasses of chilled Vin Santo.

Nutrition Facts : Calories 74 calories, Fat 6.7 g fat, SaturatedFat 4 g saturated fat, Protein 0.7 g protein, Carbohydrate 2 g carbohydrate, Sugar 1.7 g sugar, Sodium 0 g salt, Fiber 0.7 g fibre

EASY CHOCOLATE TRUFFLES RECIPE



Easy Chocolate Truffles Recipe image

Whip up a batch of the Easy Chocolate Truffles recipe-they'll only taste complicated. Elegant yet easy, Easy Chocolate Truffles are made with cream cheese, powdered sugar, chocolate and vanilla are rolled in walnuts, cocoa and coconut.

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h30m

Yield 6 dozen or 24 servings, 3 truffles each.

Number Of Ingredients 5

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 cups powdered sugar
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
1-1/2 tsp. vanilla
suggested coatings: ground walnuts, unsweetened cocoa powder, BAKER'S ANGEL FLAKE Coconut

Steps:

  • Beat cream cheese in large bowl with mixer on medium speed until smooth. Gradually add sugar, mixing until well blended.
  • Add melted chocolate and vanilla; mix well. Refrigerate 1 hour or until chilled.
  • Shape into 1-inch balls. Roll in walnuts, cocoa, powdered sugar or coconut. Store in refrigerator.

Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

CHOCOLATE TRUFFLES



Chocolate Truffles image

Provided by Ina Garten

Categories     dessert

Time 1h53m

Yield 60 truffles

Number Of Ingredients 8

1/2 pound good bittersweet chocolate such as Lindt
1/2 pound good semisweet chocolate such as Ghiradelli
1 cup heavy cream
2 tablespoons Grand Marnier, optional
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners' sugar
Cocoa powder

Steps:

  • Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
  • Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
  • With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

CHOCOLATE TRUFFLES



Chocolate Truffles image

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

6 ounces semisweet baking chocolate or white chocolate baking bars, chopped
2 tablespoons butter
1/4 cup heavy whipping cream
1 cup semisweet chocolate chips or white vanilla baking chips
1 tablespoon shortening
Finely chopped nuts or candy decorations, if desired

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

More about "chocolate truffle recipes"

CREAMY CHOCOLATE TRUFFLES | CHOCOLATE TRUFFLE RECIPE
creamy-chocolate-truffles-chocolate-truffle image
2013-04-28 melted white chocolate, letting them rest as above. When the chocolate has hardened, if you really want to get creative, put some melted …
From cookingnook.com
Cuisine French
Total Time 20 mins
Category Dessert
Calories 66 per serving
  • Place the chocolate chips in the top of a double boiler and bring the water to a boil. Reduce the heat to low and cook until the chocolate melts. Add the butter and sugar, stirring until the sugar dissolves. Remove from the heat.
  • Add the yolks, one at a time, beating with an electric mixer after each addition. Stir in the rum. Pour the mixture into a bowl. Cover and let sit for 12-24 hours in a cool dry place. (Do not refrigerate).
  • Shape the mixture into 1 inch balls and roll them in the cocoa. Freeze for 1 hour. Store in an airtight container in the refrigerator.


CHOCOLATE TRUFFLE RECIPES - GREAT BRITISH CHEFS
chocolate-truffle-recipes-great-british-chefs image
Chocolate truffles are heavenly treats which devilishly melt in your mouth. Surprisingly, truffles are easy to make at home and they make romantic …
From greatbritishchefs.com
Estimated Reading Time 1 min


13 FLAVOURED CHOCOLATE TRUFFLE RECIPE GUIDES: WHEN YOU ...
13-flavoured-chocolate-truffle-recipe-guides-when-you image
So if you want unique tasting chocolate truffles, you don’t need additional ingredients to do that. Listed below are 13 recipes that make use of flavored …
From truffleaddict.com
Estimated Reading Time 6 mins


HOW TO MAKE HOMEMADE CHOCOLATE TRUFFLES - SIMPLY RECIPES
how-to-make-homemade-chocolate-truffles-simply image
2009-02-03 The best chocolate for making truffles is block chocolate or chocolate bars (not chocolate chips), preferably higher in cacao content. Look …
From simplyrecipes.com
4.5/5 (8)
Total Time 2 hrs 45 mins
Category Dessert, Candy, Chocolate, Valentine's Day
Calories 51 per serving


12 CHOCOLATE TRUFFLE RECIPES THAT'LL MAKE YOU FEEL FANCY ...
12-chocolate-truffle-recipes-thatll-make-you-feel-fancy image
2020-11-04 chocolate truffles and orange chocolate pumpkin truffles on a white plate. Credit: Kim's Cooking Now. View Recipe this link opens in a new tab. This …
From allrecipes.com
Estimated Reading Time 3 mins


20 OF THE BEST TRUFFLE RECIPES - SPOONFUL OF FLAVOR
20-of-the-best-truffle-recipes-spoonful-of-flavor image
2014-02-12 Truffles are the perfect one or two bite dessert. You never know what is hiding behind the candy coated shell. Today, I’m sharing 20 of my favorite truffle recipes. Everything from strawberry shortcake and s’mores truffles to chocolate …
From spoonfulofflavor.com


CHOCOLATE TRUFFLE RECIPES | MARTHA STEWART
chocolate-truffle-recipes-martha-stewart image
2021-04-29 14 Chocolate Truffle Recipes That Make Perfectly Sweet Gifts; 14 Chocolate Truffle Recipes That Make Perfectly Sweet Gifts. kelly-vaughan-headshot-0419. By Kelly Vaughan Updated April 29, 2021. Skip gallery slides. …
From marthastewart.com


CALLING ALL CHOCOLATE LOVERS: 17 DECADENT TRUFFLE RECIPES ...

From thespruceeats.com
Author Cathy Jacobs
Published 2018-11-14
  • Banana Split Truffles. What could be more adorable than truffles decorated to look like a tiny scoop of ice cream? A drizzle of chocolate, sprinkles, and a "cherry" candy top each banana-flavored white chocolate orb to complete the sundae-inspired look.
  • Black Forest Truffles. Black forest truffles are so good, you may never go back to plain chocolate again. In a twist inspired by the German cake, dark chocolate is paired with tart dried cherries, along with optional cherry liqueur, to form a decadent, potentially boozy treat.
  • Cappuccino Truffles. Cappuccino truffles are a luxurious way to get your caffeine fix. Instant coffee gives the rounds a nice jolt, while miniature chocolate chunks add texture.
  • Candy Cane Truffles. Half the fun of making festive truffles is smashing the candy canes. Crunchy bits coat a smooth dark chocolate ganache that's made extra-minty with peppermint extract.
  • Caramel Truffles. A homemade caramel cream sauce gives these caramel truffles a fantastic toasty and sweet flavor when swirled together with melted chocolate.
  • Champagne White Chocolate Truffles. Raise a glass to these sophisticated champagne white chocolate truffles. White chocolate with a refined champagne flavor makes a special treat for New Year's Eve, Valentine's Day, and anniversary celebrations.
  • Chocolate Mint Truffles. If you're a fan of chocolate-mint flavor, you'll truly adore these fresh-tasting chocolate mint truffles. The chocolate cream is infused with the fresh herb, instead of relying on extract, for an extra powerful minty explosion of taste.
  • Cookie Dough Truffles. Do you think cookie dough tastes even better before it's baked? Then these kid-friendly cookie dough truffles may become your new go-to dessert treat.
  • Eggnog Truffles. The most wonderful time of year calls for a truly special candy. These creamy eggnog truffles combine the rich taste of eggnog with an extra dash of nutmeg and sweet white chocolate.
  • Exploding Truffles. Talk about a real blast! Pop Rocks candy mixed into the ganache makes these truffles literally explode in your mouth. Kids will go crazy for these sweet exploding truffles treats with a hidden surprise, so they make a great treat for children's birthday parties.


CHOCOLATE TRUFFLES RECIPE | CHATELAINE
2021-12-06 1. Pour cream into a medium microwave-safe bowl. Microwave on high until very hot, 30 to 45 sec. 2. Add milk and dark chocolates and butter. Stir until chocolate is completely melted and smooth.
From chatelaine.com
Servings 16
Total Time 2 hrs 15 mins
Category Recipes


OVER 100 TRUFFLE RECIPES - CRAZY FOR CRUST

From crazyforcrust.com
Reviews 21
Published 2020-05-13
Estimated Reading Time 1 min


CHOCOLATE TRUFFLE RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


CHOCOLATE TRUFFLE RECIPES - BBC FOOD
Chocolate truffles are small, cherry-sized balls of ganache rolled in cocoa powder or coated in chocolate and, sometimes, chopped nuts. They’re rich and luxurious and often flavoured with ...
From bbc.co.uk


HOMEMADE CHOCOLATE TRUFFLES (ONLY 4 INGREDIENTS) - SUGAR ...
1 day ago Chocolate Truffles are rich, decadent dessert bites that prep in only 30 minutes using just 4 ingredients! Perfect for Valentine’s Day, holidays, or even as a weekend pick-me-up! Treat yourself to another homemade truffle such as my Easy Oreo Chocolate Truffles or Cookie Dough Truffles!Both easy recipes produce plenty to share with all of your friends and family!
From sugarandsoul.co


Related Search