HOMEMADE CHOCOLATE TRUFFLES RECIPE
These homemade chocolate truffles are extra creamy with the addition of butter. After mixing the ingredients together, let the mixture set in the refrigerator, then roll into balls. You can coat in your favorite toppings and add lots of fun flavors, too! The mixture gets a little sticky, so refer back to my tips in the blog post above.
Provided by Sally
Categories Dessert
Time 2h30m
Number Of Ingredients 5
Steps:
- Place the chocolate in a heat-proof bowl. Set aside.
- Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
- Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.
- Scoop the set truffle mixture into 2 teaspoon-sized mounds. This cookie scoop is the perfect size. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. This gets a little sticky, so see my tips above.
- Roll each into toppings, if desired. Truffles taste best at room temperature!
- Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.
BIG BATCH RICH CHOCOLATE TRUFFLES
Make and share this Big Batch Rich Chocolate Truffles recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Candy
Time 1h
Yield 150 truffles
Number Of Ingredients 4
Steps:
- Chop the chocolate and butter into small pieces and place in a large metal bowl.
- Bring the cream to a boil.
- Immediately pour the hot cream over the chocolate and butter.
- Stir until the chocolate and butter are completely melted.
- Stir in the brandy.
- Pour the ganache into a flat, shallow, ungreased pan and chill until firm.
- Shape the ganache into rough balls using a melon ball cutter.
- Immediately drop each ball into a pan of sifted cocoa powder or confectioner s sugar, rolling it around to coat completely.
- Truffles can be stored in the refrigerator for 7 to 10 days.
- Allow them to soften slightly at room temperature before serving.
Nutrition Facts : Calories 65.1, Fat 6.8, SaturatedFat 4.2, Cholesterol 10.8, Sodium 3, Carbohydrate 1.9, Fiber 1, Sugar 0.1, Protein 0.9
EASY CHOCOLATE TRUFFLES
Recipe video above. A basic but luxurious chocolate ganache truffle recipe, made using ordinary dark chocolate melts from the supermarket! These are rich and creamy and a great base to add flavourings of choice (suggestions below). Makes around 24 truffles. Use for gifting, post dinner treats, serve with coffee!
Provided by Nagi | RecipeTin Eats
Time 15m
Number Of Ingredients 8
Steps:
- Place chocolate, cream and butter in a microwave proof bowl. Microwave on high for 4 x 30 second bursts, stirring in between.
- Cover bowl with a plate and stand for 5 minutes, then stir until chocolate is melted and smooth (this is a ganache!)
- Place the bowl in the refrigerator for 6 hours. Do not be tempted to shortcut it by freezing it! (Note 2)
- Put a dinner plate or tray that you will use to place the rolled truffles on in the fridge as well.
Nutrition Facts : ServingSize 15 g, Calories 83 kcal, Carbohydrate 7.5 g, Protein 1 g, Fat 5.5 g, SaturatedFat 3.9 g, Cholesterol 6 mg, Sodium 18 mg, Fiber 0.6 g, Sugar 6.3 g
RICH CHOCOLATE TRUFFLES
I made these one year and gave them as Christmas gifts. They were the most popular presents I ever gave! I can't remember yield and times exactly now so they are a guess with cook time being chill time.
Provided by Marg CaymanDesigns
Categories Candy
Time 1h45m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, combine whipping cream & butter.
- Cook over medium heat, stirring constantly, just until mixture boils; remove from heat. Stir in chocolates until melted; continue stirring until mixture cools & thickens slightly.
- Stir in vanilla.
- Pour into shallow glass dish.
- Cover; chill until firm.
- With spoon scoop mixture into 1 inch balls.
- Coating Melt chocolate & shortening over low heat; stirring constantly.
- (use 1 Tbsp of shortening for every 6 oz. of chocolate).
- When mixture is smooth remove from heat. Dip each truffle into coating.
- (I found dr opping them in the chocolate & then fishing them out with a spoon worked best. But work quickly or they will melt) Then either place them on foil or in foil candy papers & allow to harden.
- Mix powdered sugar & milk.
- Drizzle over truffles in various designs.
EASY CHOCOLATE TRUFFLES
Chocolate truffles, beautifully wrapped in boxes, will put a smile on anyone's face - and they're so easy to make
Provided by Good Food team
Categories Treat
Time 4h35m
Yield Makes 50 (easily doubled or halved)
Number Of Ingredients 3
Steps:
- Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
- To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
- Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
- To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.
Nutrition Facts : Calories 67 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 1 grams protein
CHOCOLATE TRUFFLES
Make and share this Chocolate Truffles recipe from Food.com.
Provided by carolinafan
Categories Candy
Time 10m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- In a microwave safe bowl, heat chocolate chips at 50% power until chocolate is melted.
- Stir in vanilla and sweetened condensed milk.
- Chill for 2 hours or until mixture is easy to handle.
- Shape into 1-inch balls.
- Roll in coconut, sprinkles, cocoa or nuts if desired.
Nutrition Facts : Calories 77.7, Fat 3.9, SaturatedFat 2.3, Cholesterol 2.8, Sodium 11.7, Carbohydrate 11.2, Fiber 0.6, Sugar 10.3, Protein 1.1
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