Ghirardelli Dark Chocolate Truffles Recipes

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GHIRARDELLI DARK CHOCOLATE TRUFFLES



Ghirardelli Dark Chocolate Truffles image

Make and share this Ghirardelli Dark Chocolate Truffles recipe from Food.com.

Provided by Lalaloob

Categories     Candy

Time 30m

Yield 14 serving(s)

Number Of Ingredients 4

1/3 cup heavy cream
6 tablespoons unsalted butter, cut into small pieces
2 cups 60% cocoa bittersweet chocolate chips
3/4 cup chopped almonds or 3/4 cup pecans

Steps:

  • Bring the cream to a simmer in a small saucepan.
  • Add butter and stir until melted.
  • Add Ghirardelli chocolate.
  • Stir until completely melted and smooth.
  • Remove from heat and pour the chocolate mixture into a shallow bowl.
  • Cool, cover and put in refrigerator until firm, at least 2 hours.
  • Roll mixture in 1" ball and then roll in Ghirardelli Unsweetened Cocoa, chopped almonds or pecans.

GHIRARDELLI SINFUL CHOCOLATE TRUFFLES



Ghirardelli Sinful Chocolate Truffles image

Provided by Food Network

Categories     dessert

Time 2h25m

Yield 30 truffles

Number Of Ingredients 4

1/4 cup heavy whipping cream
2 bars (8 ounces) bittersweet chocolate baking bars, broken in 1/4-inch pieces recommended: Ghirardelli)
6 tablespoons unsalted butter, cut into small pieces
1/3 cup Ghirardelli unsweetened cocoa

Steps:

  • In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
  • Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

DARK CHOCOLATE TRUFFLES



Dark Chocolate Truffles image

Provided by Tyler Florence

Categories     dessert

Time 3h40m

Yield 15 to 20 candies, depending on size

Number Of Ingredients 4

1/2 cup heavy cream
8 ounces good-quality (70 percent) bittersweet chocolate, finely chopped
1 teaspoon pure vanilla extract
1 cup cocoa powder, for dusting

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.

GHIRARDELLI DARK CHOCOLATE TRUFFLES RECIPE - (4.5/5)



Ghirardelli Dark Chocolate Truffles Recipe - (4.5/5) image

Provided by Treebs

Number Of Ingredients 5

1/3 cup heavy cream
6 tbsp unsalted butter, cut into small pieces
1 3/4 cups Ghirardelli 60% Cacao
Bittersweet Chocolate Chips
1/3 cup Ghirardelli Unsweetened Cocoa

Steps:

  • 1.) In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl. 2.) Cool, cover, and refrigerate the mixture until firm, at least 2 hours. 3.) Using a melon baller or small spoon, roll mixture into 1" balls. Roll each ball in the cocoa or nuts. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.

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