Darkchocolateandrumtruffles Recipes

CHOCOLATE RUM TRUFFLES

Steps:

• break the plain chocolate into small pieces and melt in a bowl over boiling water. remove from heat and stir in the butter, rum and cream.
• leave the mixture until cool enough to handle stirring from time to time. shape into balls and chill for 1 hour
• to dip the truffles melt the plain chocolate as in step one.lower the truffles in one at a time using a dipping fork shake off surplus chocolate them place a little apart on greaseproof paper.
• leave until set them melt the white chocolate and pour into a piping bag and drizzle over the truffles one at a time.

EASY CHOCOLATE TRUFFLES

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.

EASY CHOCOLATE RUM TRUFFLES

Steps:

• With a handheld or stand mixer fitted with a whisk or paddle attachment beat butter on medium speed until soft for about 2-3 minutes. Add the melted chocolate and mix until creamy for about 1 minute. Add the rum and mix on low speed until well combined and smooth.
• Cool for about 5-10 minutes in the freezer or until firm enough to scoop with an ice cream scoop. You don't want them to get too hard either. The time they need to firm up will depend on how warm the chocolate was when you add it and which chocolate you used.
• Roll the truffles quickly into balls. Don't roll for too long or the truffles will begin to melt in your hands. Cool for about 1 hour in the fridge, or 10-15 minutes in the freezer if you want to speed up the process.
• Dip the truffles in melted chocolate and let dry in the fridge for about 10-15 minutes. Dust with or roll in cocoa before serving. Store leftovers in the refrigerator for up to 2 weeks.

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 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

DARK CHOCOLATE AND RUM TRUFFLES

Steps:

• Remember: when melting the chocolate DO NOT let your bowl touch the water.
• Place the chopped chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts and the mixture is smooth. Stir in rum. Place in the fridge until the mixture is firm enough to roll into balls.
• Line a trays with baking paper. Roll chocolate mixture into a ball ( you can vary the size but 2 teaspoons might be a good start size). Place on trays. Repeat until mixture is gone then place in the fridge for 1 hour or until firm.
• When firm place the dark chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water . Stir with a metal spoon until the chocolate melts and is smooth.
• Divide the truffles into 2 batches this is so they will keep firm while working them. Remove 1 batch from the fridge. Use a fork to dip truffles 1 at a time, in the melted chocolate to coat. Gently tap the fork on the edge of the bowl to allow excess chocolate to drip off. Carefully place on the prepared tray. Repeat until all have been dipped with the remaining truffles and melted chocolate. Set aside for 10 minutes to set.
• Place the white chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts and is smooth. Use a fork to drizzle the white chocolate over the truffles. Place in fridge to set for 5 minutes then you can store in a container in the fridge or serve.