Tips For Making Truffles Recipes

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.

EASY DECADENT TRUFFLES

Steps:

• In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

TIPS FOR MAKING TRUFFLES

Steps:

• Lightly spray an 8-inch square baking pan and fit with parchment paper that hangs over edges of the pan. Crease into corners and up sides of pan, so it's smooth.
• Microwave chocolate in medium bowl at 30 second intervals, stirring after each set until smooth and mostly melted and a few pieces remain; set aside.
• Microwave cream in measuring cup until warm to touch, about 30 seconds. Stir in corn syrup, vanilla and salt into cream and pour mixture over chocolate. Cover bowl with plastic wrap, set aside for 3 minutes, and then stir mixture together with a wooden spoon to combine. Stir in butter pieces, one piece at a time, until fully incorporated.
• Pour ganache into prepared pan and set aside at room temperature for 2 hours. Cover pan and place in refrigerator ;chill at least 2 hours; this allows the mixture to cool at room temperature to prevent the formation of grainy crystals.(this can be stored for up to 2 days) if you want to work on it later. Sift the cocoa powder and powdered sugar together through a fine-mesh strainer into a large bowl, then sift into a large pie pan and set aside.
• Assembling truffles: Lift ganache from pan. Cut into 64 1-inch squares (8x8 rows). If ganache cracks during slicing , let sit at room temperature for 5 to 10 minutes. Dust hands with cocoa mixture to prevent ganache from sticking and roll each square into ball. Transfer balls to pie pan with cocoa mixture and roll to evenly coat. Lightly shake truffles in hand over pan to remove excess coating. Transfer to airtight container and repeat until all squares are rolled and coated. Cover container and chill for at least 2 hours or up to 1 week. Let truffles sit at room temperature for 5 minutes before serving.

BASIC TRUFFLES

Steps:

• In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.

RUM TRUFFLES

Steps:

• Bring the cream and butter to the boil in a small pan, and put the milk chocolate in a heatproof bowl. Pour the hot cream mix over the chocolate, leave for 1 min, then stir until smooth and combined. Whisk in the rum, then chill in the freezer for 5-10 mins, or until just firm enough to roll.
• Roll tablespoons of the mixture into balls in your hands, then transfer to a non-stick baking tray (you may want to wear gloves). Chill in the fridge for 1 hr, or until set. Meanwhile, melt the dark chocolate in a small heatproof bowl set over a pan of simmering water, and put the cocoa powder on a plate. Dip the chilled truffles into the melted chocolate using a fork, then shake off the excess and roll in the cocoa. If the cocoa starts to get too sticky, add another 1 tbsp.
• Put the truffles on a tray or plate lined with baking parchment and chill for 1 hr to set, then package. Will keep in the fridge for up to one week.