ROCKY ROAD TRUFFLES
Provided by Tyler Florence
Categories dessert
Time 2h45m
Yield 15 to 20 candies, depending on size
Number Of Ingredients 8
Steps:
- Pulse the frozen candy bars in a food processor until broken into shards. Fold into the cooled chocolate mixture along with the cranberries. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.
- Use a melon baller or small ice cream scoop to scoop out balls of the chocolate mixture; place them on a parchment or waxed paper lined baking sheet and set them aside for an hour or 2 to let them come to room temperature.
- Melt the chocolate in the top of a double boiler and remove from the heat. Use a spoon to dip the truffles them into the liquid chocolate, then return them to the baking sheet. Use the spoon to drizzle a squiggle of chocolate over the tops. Chill until set.
- In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.
- 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; 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 parchment or waxed paper lined baking sheet.
ROCKY ROAD POPCORN TRUFFLES
Make and share this Rocky Road Popcorn Truffles recipe from Food.com.
Provided by Carol G.
Categories Candy
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Spray a 12 hole mini-muffin pan with pan sray to coat lightly.
- Divide the mix of popcorn,marshmallows & peanuts equally among the muffin cups.
- Melt the chocolate until it's nice & smooth.
- Pour the chocolate over the mix in the muffin tins, pour carefully filling each to the top.
- Tap the pan on the counter top to get out the air bubbles.
- Refrigerate till fully set. Unmold, & don't forget to share! Prep time does not include cooling time.
Nutrition Facts : Calories 307.6, Fat 20.8, SaturatedFat 8, Sodium 161.2, Carbohydrate 31.8, Fiber 3.8, Sugar 23.8, Protein 6.2
ROCKY ROAD POPCORN TRUFFLES
Chocolate, crunchy, light. Perfect for snacking. Very easy and quick recipe.
Provided by FABFELDMANNS
Categories Truffles
Time 32m
Yield 12
Number Of Ingredients 4
Steps:
- Coat a 12 cup mini muffin pan with cooking spray. Divide popcorn, marshmallows and peanuts evenly among the cups.
- Place the chocolate into a microwave-safe container. Heat on high for 45 seconds, then continue to heat at 15 second intervals, stirring each time, until chocolate is melted and smooth. Pour into the muffin cups, filling to the top. Gently tap the pan on the counter to release any bubbles. Refrigerate until chocolate is set. Unmold and enjoy!
Nutrition Facts : Calories 275.3 calories, Carbohydrate 27.9 g, Fat 18.1 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 7.5 g, Sodium 104.2 mg, Sugar 21.6 g
ROCKY ROAD POPCORN TRUFFLES
Chocolate, crunchy, light. Perfect for snacking. Very easy and quick recipe.
Provided by FABFELDMANNS
Categories Truffles
Time 32m
Yield 12
Number Of Ingredients 4
Steps:
- Coat a 12 cup mini muffin pan with cooking spray. Divide popcorn, marshmallows and peanuts evenly among the cups.
- Place the chocolate into a microwave-safe container. Heat on high for 45 seconds, then continue to heat at 15 second intervals, stirring each time, until chocolate is melted and smooth. Pour into the muffin cups, filling to the top. Gently tap the pan on the counter to release any bubbles. Refrigerate until chocolate is set. Unmold and enjoy!
Nutrition Facts : Calories 275.3 calories, Carbohydrate 27.9 g, Fat 18.1 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 7.5 g, Sodium 104.2 mg, Sugar 21.6 g
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- Cover a large baking sheet with parchment or a silicone mat. Place 1 cup chocolate chips in a large pan on the lowest heat (or in microwave-safe bowl and microwave at 15-second intervals, stirring often) and melt gently. Allow chocolate to cool until just barely warm.
- Add marshmallows and stir thoroughly. Spread on a prepared baking sheet, separating marshmallows as much as possible. It’s fine if some stick together. Place in the freezer.
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