MILK CHOCOLATE TRUFFLES
Chocolate Heaven coming to your screen! Homemade milk chocolate truffles are a great no-bake bite-size treat. This recipe shows you how to make delicious truffles using milk chocolate, and gives you topping and decoration ideas too. They are the best edible gift to give to family or loved ones and are so easy to make. US & UK measurements.
Provided by Luke and Kay - Flawless Food
Categories Chocolate
Time 2h20m
Number Of Ingredients 3
Steps:
- Put a heatproof bowl inside a larger bowl filled with boiling water. Break the chocolate into small chunks (to help it melt quicker) Put into bowl.
- Boil a full kettle. Meanwhile warm butter and cream together in the microwave, do not allow it to boil. Start with 30 seconds stir and keep adding 10 seconds more until hot. Pour hot cream on top of the chocolate.
- Carefully pour boiling water into a bowl/tub which is larger than the bowl with chocolate and cream. Place the smaller bowl into this tub and carefully stir the cream and chocolate together until smooth and glossy. Do not allow any of the boiling water to splash into the mixture.
- Once well mixed, place in the fridge for at least 2 hrs (do not cover this will create droplets of water which ruin the mixture)
- Use a teaspoon to scrape about 2 tsp of mixture into your hand, now roll it into a ball. It will be sticky, but try not to spend too much time rolling or they will melt!
- Now choose your toppings, roll the truffle ball in your topping and place in a paper or silver tray.
- Eat immediately or store in airtight container/bag in the fridge until needed! (Will keep for 2 weeks)
Nutrition Facts : Calories 116 kcal, Carbohydrate 11 g, Protein 1 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 8 mg, Sodium 11 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
CHOCOLATE TRUFFLES
You may be tempted to save these chocolate truffles for a special occasion since these smooth, creamy chocolates are divine. But with just a few ingredients, this truffle recipe is easy to make anytime. -Darlene Wiese-Appleby, Creston, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 4
Steps:
- In a microwave, melt chocolate chips and milk; stir until smooth. Stir in vanilla. Refrigerate, covered, 2 hours or until firm enough to roll. , Shape into 1-in. balls. Roll in coatings as desired.
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
MILK CHOCOLATE TRUFFLES
This is a recipe I was taught in culinary school; the whole class had to make them for christmas and we sold them to the public- they were a hit! It was so much fun to make! We did plain truffles, vanilla truffles, and many other different flavors using different types of liquor! This is just a simple recipe- you can decorate your truffles any way you like, there is no right or wrong way- so you can be simple, or you ca be creative! So many possibility's- so little time! It does get messy, so don't be afraid to change your gloves to keep the truffles cleaner. I like to make these on a day where there isn't much else going on- you don't want to be interrupted, it is alot of fun decorating these- and eating them as well!
Provided by happinessishomemade
Categories Candy
Time 3h10m
Yield 120 Truffles
Number Of Ingredients 11
Steps:
- Split the vanilla bean and scrape the seeds into the cream into heavy saucepan. Add the pod to the cream as well and bring to a boil. Allow to steep for 10 minutes.
- Strain the cream mixture through a dampened cheesecloth and wring out thoroughly. Add water if necessary to return the liquid to 240 ml.
- Bring the liquid back to a boil and pour over the chopped chocolate. Allow to sit for 3-5 minutes minutes, then stir gently with a wooden spoon or rubber spatula until well blended and smooth. There should be no lumps! If necessary, heat the ganache over a hot water bath to completely melt all of the chocolate.
- Gently stir the butter into the ganache until melted and smooth. Pour into half hotel pan(bread pans work good too) and cover.
- Let set overnight in refrigerator, or if your in a hurry, stick it in the freezer for an hour(depending on your freezer temperature- you dont want it TOO hard, but you don't want it too soft. If has to be a little hard- just enough to scoop and to be able to work with your hands when you roll them).
- When firm, use melon baller and scoop out small balls and roll together with hands to make a smooth hard ball.
- Place on cookie tray and continue to use your melon baller to scoop out balls. Do this until you have scooped out all of the chocolate.
- Return cookie tray to freezer or refrigerator and allow to firm up again.
- Once the truffles are firm and your chocolate is melted, line up all of your decorating ingredients, put your gloves on and make sure you have a fork in each bowl so you can roll the truffle around inches You want a main fork in the chocolate bowl- you don't want to mix up the ingredients in there or with the others- you don't want your truffles looking messy.
- Place a truffle in the melted chocolate and roll it around quickly with a fork until coated nicely. Transfer it with the fork to your desired decorating ingredient- roll the truffle around until it is coated and place onto a new clean cookie sheet.(I used 3" cake cups to put the truffles in so they look " fancier", but it works just as well to put them onto a cookie sheet or whichever you have on hand that works best for you). The truffle will set again, and whatever you coated onto it will harden quickly so nothing will fall apart.
- Continue to coat the truffles in the melted chocolate and roll them in your favorite ingredient.
- If needed, Re-melt the chocolate over a water bath if the chocolate gets too hard.
- Keep doing this until you have completed decorating your truffles.
- If you have any leftover chocolate, it is easy enough to store in a plastic container and put into the fridge! No waste! Same goes for all of your other ingredients- if you have any leftover coconut or crushed candy canes, etc- just put them into their own little snack bags and put them together in the fridge so they are ready for next time. You might have to pick out bits of chocolate and eat them! ;)
- Keep the truffles in an airtight container in the refrigerator or freezer, either seems to work just fine. They come back to room temperature very fast so you don't have to sit around waiting for them to thaw out- they taste better when they are cooler in the center anyways!
- They make great party snacks, or Christmas gifts- you can be creative and use other ingredients to coat them with; these are just the ones I had on hand.
Nutrition Facts : Calories 51.8, Fat 3.8, SaturatedFat 2, Cholesterol 5.1, Sodium 16, Carbohydrate 4.2, Fiber 0.5, Sugar 3.2, Protein 0.7
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
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