4 Ingredient Holiday Truffles Recipe By Tasty Recipes

4-INGREDIENT HOLIDAY TRUFFLES RECIPE BY TASTY

Steps:

• Make the truffles: In a small saucepan over medium heat, bring the coconut milk to a simmer. Pour the warm coconut milk over the chopped chocolate in a heatproof bowl and stir until melted and smooth. Add the vanilla and salt and use a rubber spatula to combine.
• Cover and cool in the refrigerator for 2 hours, until set. When you press the mixture with your fingertip, it should create create an indentation. Do not chill for too long--the mixture will be extremely difficult to scoop if it hardens too much.
• Using a 1 tablespoon measuring spoon, portion out the truffle mixture and place onto the baking sheet.
• Roll each truffle between your palms to create a sphere. Your hands will get messy during the process. The outside should be slightly tacky from the heat of your palms. This will help the topping stick best. If they get too soft, place in the fridge for 10 minutes. Roll the truffles in your toppings of choice.
• Serve immediately or refrigerate for 1 hour for firmer truffles. The uncoated truffle balls will keep in the fridge for up 10 days. Coat in the toppings just before serving.
• Enjoy!

EASY TRUFFLES

Steps:

• Place chocolate chips and milk in a microwave-safe bowl; microwave on high for 3 minutes, stirring halfway through. Stir in vanilla. Refrigerate, covered, until firm enough to shape, about 3 hours., Shape into 1-in. balls; roll in nuts or jimmies. Place in a 15x10x1-in. pan; refrigerate until firm, about 1 hour.

3 INGREDIENT BRAZILIAN TRUFFLES RECIPE BY TASTY

Steps:

• Put a pot on a medium low heat and melt the butter with the condensed milk.
• Stir in the cocoa powder and continue to stir for 10-15 minutes until the mixture begins to pull away from the edge of the pot.
• It's done when you run the spoon through the centre of the mixture and it takes a few seconds to combine again.
• Spread the mixture onto a buttered plate and refrigerate for 2 hours.
• When set, roll the mixture into small balls and coat them in the chocolate sprinkles (you may need to apply a small amount of butter to your hands to help them from sticking).
• Enjoy!

HERSHEY'S EASY HOLIDAY TRUFFLES RECIPE - (4/5)

Steps:

• 1. Heat cream in heavy, 2-quart saucepan just to boiling. Remove from heat. Add chocolate chips; stir with whisk until melted and smooth. Stir in vanilla. Pour into medium bowl. Cover and refrigerate 3 hours or until firm. 2. Line baking sheet with wax paper. Drop chocolate mixture by heaping teaspoons onto prepared baking sheet. freeze about 45 minutes or until firm. 3. Place desired coatings in separate bowls. Shape frozen chocolate truffles between hands to form 1-inch balls. Roll in desired coatings. cover and refrigerate 2 hours. Serve cold. Truffles keep in airtight container in refrigerator for 1 week.