Dark Chocolate Truffles With Liqueur Recipes

TWILIGHT DARK CHOCOLATE TRUFFLES

Steps:

• Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour
• Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.

DARK CHOCOLATE TRUFFLES WITH LIQUEUR

Steps:

• Add chocolate chips to a small bowl and set aside
• Add heavy cream and liqueur in a medium saucepan and heat it up on medium/low until it comes to a slight boil
• Add butter in with the chocolate chips and pour the cream mixture on the chocolate chip mixture. Use a spatula to mix everything together until it has all melted
• Place bowl in refrigerator and let the batter harden for 2 hours
• Either use a small cookie scoop to form the truffles or take some dark chocolate truffle batter in your hand and roll it into a ball. Place each ball on a parchment paper covered jelly roll pan
• Place pan into the fridge and let harden again for 30 minutes
• Place cocoa powder in shallow bowl and roll each ball into it
• Serve
• Bite
• Smile
• Enjoy

TRADITIONAL FRENCH DARK CHOCOLATE TRUFFLES

Steps:

• Gather the ingredients.
• Heat the heavy cream in a small saucepan over medium heat until it is hot and starting to bubble but not fully boiling. Remove the cream from the heat immediately.
• Add the finely chopped chocolate and vanilla extract and stir with a wooden spoon until the ganache is completely smooth.
• Pop the pan into the fridge and chill the ganache until it is hard enough to roll into balls. Do not use the freezer, as this will make the ganache unworkable.
• Measure out each truffle by the heaping teaspoonful and use your hands to quickly roll the ganache into a ball.
• If the ganache gets too warm, put it back in the fridge for a few minutes to firm up. Work quickly so that your hands don't melt the chocolate too much. Chill the balls, a few at a time, as you go.
• Put the cocoa powder into a shallow dish. Take each chilled chocolate ball and quickly roll in the cocoa powder for an even coating. Pop the truffle onto a plate and place back into the fridge to chill down again before serving.

CHOCOLATE TRUFFLES WITH LIQUEUR

Steps:

• In microwave using medium-low power, melt chocolate in a medium-sized bowl-- the length of time this will take will depend on the strength of your microwave, but expect it to take at least 1 minute.
• Whisk in butter and egg yolk until blended; then whisk in liqueur and icing sugar until smooth.
• Cover and refrigerate until firm enough to shape, about 1 hour.
• Shape mixture into small balls, roll balls in cocoa, then place in tiny foil or paper cups.
• The above will be a messy job on your hands-- they will get quite chocolatey; if mixture gets too soft, return it to the fridge to stiffen up again.
• Keep truffles refrigerated in a covered container; remove from fridge about 30 minutes before serving to take the chill off them.

CHOCOLATE TRUFFLES

Steps:

• Place chocolate in a bowl. Bring cream, Grand Marnier, and salt to a simmer in a small saucepan. Pour over chocolate, and let stand for 2 minutes. Whisk until smooth.
• Pour chocolate mixture into an 8-inch square baking dish, and refrigerate until chilled, about 30 minutes.
• Scoop balls of chocolate mixture using a tablespoon or a 1-inch ice cream scoop. Roll balls in cocoa powder, tossing, until fully coated. Shake off excess.

DARK CHOCOLATE TRUFFLES

Steps:

• Place the chopped chocolate into a medium-sized, heat-proof bowl.
• In a small saucepan, heat the cream until it just begins to simmer and then pour it over the chopped chocolate. Let it sit a minute, then gently stir with a wooden spoon until the chocolate has fully melted and the ganache is smooth. Then cover and chill completely to set.
• Once the filling is ready to use, melt the remaining chocolate in a microwaveable bowl for 30 seconds at a time (stirring in between) until the chocolate is smooth and fluid.
• If you plan to roll the truffles, roll them into small balls using the palms of your hands and then dip into the chocolate and place on parchment paper and put in the fridge to harden.
• Using a 1/2 teaspoon measuring spoon, drop it into mini paper cupcake liners spread evenly using a paintbrush.
• Allow them to harden in the refrigerator for about 10 minutes.
• Fill the chocolate covered cups with the cooled filling then brush the rest of the chocolate over the tops of the cups, sprinkle with the hazelnuts and place in the refrigerator to set again (about 15 minutes).

DARK CHOCOLATE TRUFFLES

Steps:

• In a saucepan, bring the cream just to a simmer over medium-low to low heat. Pour the cream over the chocolate in a bowl and cover with plastic wrap. Let stand about 10 minutes to melt the chocolate.
• Add the vanilla and stir until smooth. Set aside to cool to room temperature, 30 minutes to 1 hour.
• Then beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored. If the chocolate has cooled enough, it will be ready to form truffles right away. If the chocolate is still too soft to hold its shape when rolled in a ball, spread over the bottom of a baking dish and smooth the top. Refrigerate until firmed, but still scoopable, up to 2 hours.
• Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate and gently roll into a ball. Place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a baking sheet lined with parchment or waxed paper.
• If making the truffles a day or two ahead of time, let them stand at room temperature for at least 1 hour before serving.

BLACK FOREST (CHOCOLATE CHERRY) TRUFFLES RECIPE

Steps:

• Begin by making the chocolate-cherry ganache. First, place the chopped chocolate in a medium heat-safe bowl.
• Pour the cream in a small saucepan, and place it over medium heat. Heat the cream until small bubbles form along the sides of the pan, but don't allow it to come to a boil.
• Pour the hot cream over the chocolate and let it sit for 1 minute. Gently whisk the chocolate and cream until it is well-combined. Stir in the chopped cherries and the kirschwasser, if using.
• Press a layer of cling wrap on top of the chocolate, and allow it to come to room temperature. Place the truffle cream in the refrigerator to firm up for about 2 hours.
• Form the truffles. You can use a spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Alternately, you can fill a piping bag (fitting with a ½-inch round tip) and pipe 1-inch mounds on a prepared baking sheet.
• Pour the cocoa powder on a sheet of waxed paper or parchment. Dust your hand with cocoa, and roll the truffle mounds into balls. Return to the refrigerator until firm, about 1 hour.
• Melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
• Dip the formed truffles in the chocolate and return them to the baking sheet. While the chocolate is still wet, top each truffle with red sprinkles or a sliver of dried cherry, if using. If you want to get the red-topped effect in the photo, melt some red candy coating and place it in a paper cone or plastic bag with the corner cut off. Pipe a dot of red coating on top of each truffle and let dry.
• Chill the truffles in the refrigerator until they are completely set, for about 15 minutes. For the best taste and texture, serve Black Forest Truffles at room temperature, and store them in an airtight container in the refrigerator for up to two weeks.