Chocolatetrufflecrumbbars Recipes

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HOW TO MAKE CHOCOLATE TRUFFLES



How to Make Chocolate Truffles image

If you've never made homemade truffles before, these are way easier than you think, and make for an impressive edible gift. I ended up doing a gingerbread spice version, which is chef-speak for pumpkin spice, but the fun part is getting to flavor these any way you like! To guarantee the perfect ganache, use a scale to make sure you match 60% of the chocolate's weight in cream.

Provided by Chef John

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h

Yield 18

Number Of Ingredients 9

326 grams dark chocolate chips
¾ teaspoon ground ginger
½ teaspoon ground cinnamon
1 pinch finely ground black pepper
1 tiny pinch salt
tiny pinch cayenne pepper
196 grams heavy cream
2 cups dark chocolate chips, or as needed
1 crispy gingersnap cookie

Steps:

  • Add chocolate chips to a heat-proof mixing bowl; add ginger, cinnamon, black pepper, salt, and cayenne. Heat cream over medium heat until it just starts to simmer. Immediately remove from heat and pour hot cream over chocolate. Shake bowl slightly to fully cover the chocolate; let sit for 2 minutes. Slowly whisk until well combined and a thick, glossy ganache forms.
  • Cover ganache with plastic wrap and let cool to room temperature or until firm enough to scoop, about 15 minutes. Form about 2 teaspoons of the ganache into balls using a small sorbet scoop, or roll by hand. Place balls onto a baking sheet lined with silicone or parchment paper. Refrigerate until cold and firm, about 15 minutes, then re-roll as needed to smoothen.
  • Place a heat-proof bowl over a pot of hot water on the lowest heat settling. Add most of the chocolate chips, reserving about 1/3 cup, to the bowl and let melt, about 5 minutes. In the meantime, break gingersnap in half and place on a plate next to a microplane. Stir the reserved chocolate chips into the melted chocolate until they disappear. Remove from heat.
  • Dip truffles into the melted chocolate by hand or by holding each truffle with a fork and spooning the chocolate on top. Place truffles on the baking sheet and swirl the tops with your finger. Grate the gingersnap on top. Let truffles rest on the baking sheet until the coating dries and hardens completely, trimming away excess chocolate from the bases using the back of a knife if desired.

Nutrition Facts : Calories 214.7 calories, Carbohydrate 25.7 g, Cholesterol 14.9 mg, Fat 13.8 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 8.1 g, Sodium 27.2 mg, Sugar 0.1 g

CHOCOLATE TRUFFLE CRUMB BARS



Chocolate Truffle Crumb Bars image

I needed to make a quick chocolate cookie to send to my godchild for her birthday. She is in college now (I feel so old) and she thought these were "the bomb" (her quote). I got this recipe from Camilla Saulsbury's Cake Mix Cookies book. Obviously, it travels well. Rich with a cake mix crust. I may have spent 10 minutes mixing these up.

Provided by mary winecoff

Categories     Bar Cookie

Time 55m

Yield 24-36 bars

Number Of Ingredients 7

1 (18 1/4 ounce) package chocolate cake mix (I used Duncan Hines Devil's Food)
1/3 cup butter, melted
1 large egg
2 cups semi-sweet chocolate chips, divided
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 cup walnuts, chopped (I left these out because she doesn't like nuts)

Steps:

  • Preheat oven to 350°F
  • Spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray.
  • In a large bowl, place the cake mix, melted butter and egg.
  • Blend 1 to 2 minutes with mixer set on medium speed until crumbly.
  • Set aside 1 cup of the crumb mixture.
  • Firmly press remaining crumb mixture into bottom of pan.
  • Bake 15 minutes.
  • In a medium saucepan, combine 1 cup of the chocolate chips and condensed milk.
  • Warm over low heat, stirring until smooth.
  • Remove from heat and stir in vanilla.
  • Spread over hot crust.
  • Stir walnuts and remaining 1 cup chocolate chips into reserved crumb mixture.
  • Sprinkle over chocolate filling.
  • Bake 25 to 28 minutes or until topping is firm to the touch.
  • Transfer to wire rack and cool completely.
  • Cut into bars.

CHOCOLATE TRUFFLES



Chocolate Truffles image

Provided by Bobby Flay

Time 2h20m

Yield 200 pieces

Number Of Ingredients 7

50 grams (scant 2 ounces) Vietnamese cinnamon chips
2 tablespoons ancho chili powder
15 grams (1/2-ounce, about 2 tablespoons) whole allspice berries
1 liter (about 4 cups) heavy cream
700 grams (1 pound 9 ounces) 60 percent dark chocolate, uniformly chopped
300 grams (11 ounces) milk chocolate, uniformly chopped
40 grams (1.5 ounces about 3 tablespoons) butter, room temperature, cut into uniform pieces

Steps:

  • Dry Roast the spices in a saute pan over medium-high heat until you can smell the perfume from the spices. Once the spices have been roasted for a bit, then add the heavy cream. Remove from heat and steep 1 hour. Strain out the spices.
  • Reheat the strained cream and pour the warm cream over the chocolate. Stir with a spatula to mix the chocolate completely until melted and combined. Once the chocolate is uniform in texture, add the butter and stir until well combined.
  • Pour into another bowl and allow to cool to room temperature. Place in a pastry bag and form little blobs onto a tray. Refrigerate until firm to the touch. Remove and roll to desired form.

CHOCOLATE TRUFFLE SQUARES



Chocolate Truffle Squares image

Provided by Food Network

Categories     dessert

Time 12h20m

Yield 49 truffle squares

Number Of Ingredients 12

5 ounces good quality bittersweet or semisweet chocolate, chopped into pieces no bigger than 1/4-inch
2 eggs, separated, at room temperature
1 teaspoon vanilla extract
1 egg white, at room temperature
1/8 teaspoon cream of tartar
1/2 cup (unsifted) unsweetened Dutch Process Cocoa
2 tablespoons all purpose flour
2/3 cup plus 1/4 cup sugar
3/4 cup lowfat (1 percent) milk
49 perfect fresh raspberries, 5 to 6 ounces
2 to 3 tablespoons red current jelly or raspberry preserves
9 x 9 inch cake pan

Steps:

  • Baking pan or roasting pan at least 2 inches deep and large enough to hold the cake pan with at least 2 inches to spare on each side.
  • Position the rack in the lower third of the oven and preheat to 350 degrees. Line the bottom and sides of the pan with foil. Put a kettle of water on to boil for the bain marie when baking in the oven.
  • Place chocolate in a large mixing bowl. Combine the 2 egg yolks with vanilla in a small bowl. Place the 3 egg whites in a medium bowl with cream of tartar. Set all 3 bowls aside.
  • Combine the cocoa, flour and 2/3 cup sugar in a 1 1/2 quart heavy bottomed saucepan. Whisk in enough of the milk to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon, to prevent burning (especially around the bottom edges of the pot), until mixture begins to simmer. Simmer very gently, stirring constantly, for about 1 1/2 minutes, or until the mixture visibly thickens. Pour the hot mixture immediately over the chopped chocolate. Stir until chocolate is completely melted and smooth. Whisk in egg yolk mixture. Set aside.
  • Beat the egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup of sugar, beating at high speed until stiff but not dry. Fold a quarter of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites. Scrape mixture into the cake pan and spread evenly. Set cake pan in baking pan and place on oven rack. Pour enough boiling water into the baking pan to come a third to halfway up the sides of the cake pan.
  • Bake for exactly 20 minutes. The cake will only be about 3/4 inches tall. The surface will spring back when gently pressed but cake will still be quite gooey inside. Remove cake pan and water pan from oven. Remove the cake pan from the water and cool completely on a rack. Cover with plastic wrap and refrigerate overnight before serving. Refrigerate up to 2 days or freeze up to 2 months.
  • After the truffle sheet is well chilled, lift the edges of the foil to remove the truffle sheet from the pan. Cut the sheet into 7 strips, each about 1 1/4 inches wide, using a long thin sharp knife dipping in hot water and wiped dry between each cut (the cake is very sticky) or cut with dental floss. Cut each strip into 7 squares. Transfer each square to a fluted paper candy cup and or arrange on a serving platter. If garnishing with raspberries, simmer the preserves for a minute or until thick and sticky. Touch the hot preserves with the bottom of each berry before placing it on the truffle square. Refrigerate until serving.

MOONSTRUCK'S CHOCOLATE TRUFFLE BARS



Moonstruck's Chocolate Truffle Bars image

My fiance Andrey used to take me to Moonstruck chocolate co. quite often for some of the best chocolate desserts out there. This recipe is from Moonstruck's Web site. Mmmm. According to the site, "Store the finished bars in an airtight container to prevent from drying out.These have a better eating quality if eaten at room temperature."

Provided by ThatSouthernBelle

Categories     Bar Cookie

Time 55m

Yield 72 Squares, 72 serving(s)

Number Of Ingredients 11

8 ounces unsalted butter
7 ounces unsweetened baking chocolate, chopped
2 cups granulated sugar
4 large eggs
1 cup all-purpose flour, not sifted
1 teaspoon vanilla extract
1 cup walnuts, chopped
8 ounces dark chocolate
3/4 cup heavy whipping cream
1 tablespoon light corn syrup
1 tablespoon unsalted butter, softened

Steps:

  • Truffle Bar Crust:.
  • Preheat the oven to 350_F.
  • Lightly spray a 9" x 13" cake pan with some pan spray. Set aside.
  • Place the butter in a heavy saucepan.
  • Melt the butter over low heat.
  • Remove the pan from the heat.
  • Add the unsweetened chocolate to the melted butter, stirring constantly with a wooden or nylon spoon until the chocolate is completely melted. Add the sugar and stir to completely combine.
  • Add the eggs, one at a time, stirring vigorously after each addition to thoroughly combine the egg into the batter.
  • Add the flour and stir to combine.
  • Add the Vanilla extract and walnuts.
  • Pour batter into prepared pan.
  • Bake for 20 to 25 minutes only. The brownie may still look soft and shiny. Care must be taken not to over bake the base or it will end up being dry and crumbly.
  • Remove from the oven and place on a cooling rack.
  • Cool completely.
  • Topping:.
  • Chop the chocolate and place in a stainless steel or glass bowl.
  • Place one inch of water in a small heavy saucepan.
  • Place the saucepan on the stove and bring the water to a simmer.
  • Remove the saucepan from the stove.
  • Place the bowl containing the chopped chocolate on top of the pan of simmering water.
  • Stir the chocolate until it is completely melted.
  • Remove the bowl from the top of the pan and dump the water out.
  • Place the cream and light corn syrup into the sauce pan and bring to a boil.
  • Pour the hot liquid over the melted chocolate.
  • Whisk the hot liquid and the chocolate together to completely combine.
  • Set the chocolate mixture aside and allow the Ganache to cool for five minutes.
  • Whisk the softened butter into the chocolate mixture.
  • Allow the Ganache to cool to room temperature. The mixture will be a thick, custard-like consistency.
  • Whisk the Ganache just until it begins to lighten in color slightly.
  • Spread the whipped Ganache evenly over the brownie base.
  • If desired, cover the top of the bars with shaved dark chocolate.
  • Allow the bars to sit at room temperature until the Ganache firms up.
  • Dust lightly with cocoa powder.
  • Cut into 1 1/2 inch squares.

Nutrition Facts : Calories 106, Fat 8.1, SaturatedFat 4.4, Cholesterol 22.3, Sodium 6.9, Carbohydrate 9.2, Fiber 1.1, Sugar 5.8, Protein 1.6

EASY CHOCOLATE TRUFFLES



Easy Chocolate Truffles image

My children and I often make these super-easy chocolate balls during the holiday season to dress up our cookie trays and gift baskets. For added color, the balls can be rolled in nonpareils, sprinkles or ground nuts.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield About 6 dozen (about 2-1/4 pounds).

Number Of Ingredients 5

4 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon almond extract
1/8 teaspoon salt
Colored nonpareils and sprinkles

Steps:

  • In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Stir in milk, almond extract and salt. Cool to room temperature. Shape into 1-in. balls; roll in nonpareils and sprinkles. Store in an airtight container.

Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 24mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

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

CHOCOLATE RUM TRUFFLES



Chocolate Rum Truffles image

It's hard to eat just one of these chocolaty silky candies. I like to keep some on hand for a quick sweet treat. -DeAnn Alleva, Hudson, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 5

14 ounces semisweet chocolate, divided
1 cup heavy whipping cream
1/3 cup butter, softened
1 teaspoon rum extract
1/2 cup finely chopped pecans or walnuts, toasted

Steps:

  • Coarsely chop 12 ounces of chocolate; set aside. In a saucepan, heat cream over low heat until bubbles form around sides of the pan. Remove from the heat; add chopped chocolate, stirring until melted and smooth. , Cool to room temperature. Stir in butter and extract. Cover tightly and refrigerate for at least 6 hours or until firm., Grate remaining chocolate; place in a shallow dish. Add nuts; set aside. Shape tablespoonfuls of chilled chocolate mixture into balls. Place on waxed paper-lined baking sheets. (If truffles are soft, refrigerate until easy to handle.) Roll truffles in chocolate-nut mixture. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 54 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 20mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

CHOCOLATE TRUFFLE-TOPPED CARAMEL BARS



Chocolate Truffle-Topped Caramel Bars image

Satisfy a whole lot of sweet tooths with a big pan of impressive bars. They will disappear from the dessert table fast.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h55m

Yield 75

Number Of Ingredients 14

1/3 cup whipping cream
3 tablespoons butter or margarine
1 tablespoon light corn syrup
1 bag (12 oz) dark chocolate chips (2 cups)
1 cup Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter or margarine
1 cup quick-cooking or old-fashioned oats
1 cup chopped pecans
1 cup butter or margarine
1 cup packed brown sugar
1/4 cup light corn syrup
1/4 teaspoon salt
1 can (14 oz) sweetened condensed milk (not evaporated)

Steps:

  • Heat oven to 350°F.
  • In 1-quart saucepan, heat whipping cream, 3 tablespoons butter and 1 tablespoon corn syrup to a full boil over medium heat; turn off heat. Add dark chocolate chips; let stand 5 minutes without stirring. After 5 minutes, stir slowly with wire whisk until chocolate chips are melted and mixture is smooth and glossy; set aside.
  • In large bowl, stir together flour and 1/2 cup brown sugar. Cut in 1/2 cup cold butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Stir in oats and pecans. Press mixture into ungreased 15x10x1-inch pan. Bake 15 to 20 minutes or until crust is golden brown.
  • Meanwhile, in 2-quart saucepan, heat 1 cup butter, 1 cup brown sugar, 1/4 cup corn syrup, the salt and condensed milk to boiling over medium heat, stirring constantly. Continue boiling 5 minutes, stirring constantly. Pour over crust; spread evenly. Cool slightly, about 10 minutes.
  • Pour chocolate truffle topping over caramel layer; spread evenly. Cool 1 hour at room temperature; refrigerate at least 2 hours before serving. For bars, cut into 15 rows by 5 rows. Cover and refrigerate any remaining bars.

Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 10 g, TransFat 0 g

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

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