Luscious Chocolate Truffles Recipes

CHOCOLATE TRUFFLES

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.

LUSCIOUS CHOCOLATE TRUFFLES

Steps:

• Line cookie sheet with foil or parchment paper. In 2-quart saucepan, melt 1 cup of the chocolate chips over low heat, stirring constantly; remove from heat. Stir in butter. Stir in whipping cream and liqueur. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
• Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
• In 1-quart saucepan, heat shortening and remaining 1 cup chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Return to cookie sheet. Immediately sprinkle nuts and apricots over some of the truffles. Reheat chocolate dipping mixture, if necessary. Refrigerate truffles about 10 minutes or until coating is set.
• In 1-quart saucepan, heat baking bar over low heat, stirring constantly, until melted. Drizzle over some of the truffles. Refrigerate just until set. Store in airtight container in refrigerator. Remove truffles from refrigerator about 30 minutes before serving; serve at room temperature.

LUSCIOUS CHOCOLATE TRUFFLES

Steps:

• In large saucepan, melt chocolate chips with sweetened condensed milk. Remove from heat and stir in vanilla. Transfer the mixture into a medium bowl. Cover and chill 2 to 3 hours or until firm.
• Shape mixture into 1 inch balls; roll in desired covering and/or decorate them. Refrigerate in a tightly covered dish.

CHAMPAGNE WHITE CHOCOLATE TRUFFLES

Steps:

• Place the chopped white chocolate in a medium heat-safe bowl.
• Pour 1/2 cup of champagne into a small saucepan, and gently heat it over medium heat until it simmers. Let it simmer until it is reduced by half (so you end up with 1/4 cup), about 10 minutes. One you have 1/4 cup of concentrated champagne, remove it from the heat and pour it into a bowl.
• Pour the heavy cream into the same small saucepan and heat it over medium just until it starts to simmer. Once simmering, immediately pour the hot cream over the chopped chocolate.
• Let the cream soften the chocolate for one minute, then whisk everything together until the chocolate is melted. The mixture will be very thick.
• Pour the reduced champagne into the white chocolate mixture and whisk until it is incorporated. Add the butter and salt, and whisk until smooth. Press a piece of plastic wrap on top of the white chocolate, and refrigerate until it is firm enough to scoop, about 1 hour.
• Once firm, use a candy scoop or a teaspoon to form small 1-inch balls. Dust your hands with powdered sugar, and roll the balls between your hands to get them perfectly round. Refrigerate the truffles until firm.
• Melt the white chocolate candy coating. Once completely melted and smooth, use a fork or dipping tools to dip each truffle in the white chocolate coating, and replace it on a parchment-covered baking sheet.
• Refrigerate the tray to set the white candy coating, for about 15 minutes.
• If you would like to decorate your truffles with edible gold leaf, anchor the gold leaf down with a small brush, and use a sharp knife to tear a small piece of gold leaf from the larger sheet. Transfer the piece of gold leaf on the tip of the knife to the truffle, and use the brush to gently brush/press it on the outer surface. Repeat with a few more small pieces of gold leaf until the truffle is decorated, then repeat with the rest of the candies.
• Store Champagne Truffles in an airtight container in the refrigerator for up to two weeks. For the best taste and texture, let them sit at room temperature for 20-30 minutes before serving.

LUSCIOUS CHOCOLATE TRUFFLES

Steps:

• Line cookie sheet with foil.
• Melt 1 cup of chocolate chips in a heavy 2-qt saucepan over low heat stirring constantly; remove from heat. Stir in margarine. Stir in whipping cream and liqueur. Refrigerate 10-15 minutes, stirring frequently, just until thick enough to hold shape.
• Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.
• Freeze 30 minutes.
• Heat shortening and remaining 1 cup of chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
• Dip truffles, one at a time, into chocolate. Return to foil-lined cookie sheet. Immediately sprinkle some or all of the truffles with your desired toppings (nuts, cocoa, coconut).
• Refrigerate about 10 minutes or until coating is set. Drizzle some of them with a glaze of the powdered sugar and milk if desired.

DARK CHOCOLATE TRUFFLES

Steps:

• Pour chocolate in a medium sized bowl. Set aside. {Note: if you want to add extracts or flavorings, add them to the chocolate in the bowl. Here are some ideas: 1/2 tsp almond, cherry or raspberry extract, 1 drop of lemon or peppermint essential oil, etc.}
• Melt butter in a small saucepan over medium heat. Add in cream when butter is just about melted.
• Increase heat slightly and using a whisk, stir constantly, but gently. Heat until mixture just barely comes to a boil.
• Pour over chocolate in bowl. Begin stirring gently, combining the chocolate with the butter-cream mixture. After just a minute or two of stirring, all the chocolate is melted and you've got a smooth chocolate ganache!
• Refrigerate until solid, about 2-3 hours. (The ganache can be made days in advance too, and just stored in the fridge until you're ready to shape into truffles.)
• Combine ingredients in a small bowl {remember- you'll be dipping truffles in this chocolate, so it's best to use a smaller, deeper bowl.}
• Microwave on high for 1 minute. Stir gently. Microwave another 15-45 seconds, until mixture is melted and smooth when stirred.
• I topped mine with drizzled white chocolate and more semi-sweet chocolate. If you'd like to do this as well, put 1/4 cup chocolate chips in a small ziplock bag. Microwave about 1 minute, until melted. Snip a tiny corner off the bag.
• Put a plate or a quarter cookie sheet in the freezer for a few minutes. Take out and cover with a piece of parchment.
• Using a melon-baller, scoop out balls of hardened ganache. Try to keep the balls as round as possible. It's okay to have a flat side since you'll need to set the truffles up after dipping them. They don't have to be perfect though, since you'll be covering them with chocolate.
• Dip the truffles in the dipping chocolate and then transfer dipped truffle to chilled plate/ tray.
• When they're all dipped, add sprinkles and/or chocolate drizzle on top. Cool completely and ENJOY!

CHOCOLATE TRUFFLES

Steps:

• Chop the chocolate bars finely and place in a heat-safe bowl.
• Heat the cream gently in a small pot, until small bubbles are forming around the edges of the pot.
• Pour the hot cream over the chopped chocolate, and allow it to stand for 5 minutes.
• Whisk the mixture until smooth.
• Cool the mixture until solidified.
• Scoop 1-tablespoon of the mixture at a time, rolling between palms into a ball shape.
• Roll the balls in the coating(s) of your choice, or dip in additional melted chocolate.