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chocolate truffles
Anyone got any easy chocolate truffle recipes please, many thanks in advance.
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Chocolate Truffles
Makes 48 truffles.
225 g good-quality semi- or bittersweet chocolate, coarsely chopped
110 g unsweetened chocolate
115 g unsalted butter
1 (14 ounce) can sweetened condensed milk
Your choice of flavoring (see below)
Your choice of coating (see below)
Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy-smooth.
Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.
Using a tablespoon (a spring-action 1 Tb. scoop is ideal), mold chocolate into balls, 1 level Tb. at a time, and place on a cookie sheet lined with greased parchment paper.
Place desired coating in a small bowl. Working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. If necessary, roll truffles by hand to make round. Return to parchment. (Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month.) Before serving, let stand at room temperature to soften slightly.
Flavoring options:
Orange: 6 Tbs. orange-flavored liqueur, such as Grand Marnier, and 1/2 tsp. finely grated orange zest
Coffee: 6 Tbs. coffee-flavored liqueur, such as Kailua and 1 tsp. instant coffee
Raspberry: 6 Tbs. raspberry liqueur, such as Chambord
Coating options:
1 cup of minced sweetened, flaked coconut
1 cup of minced roasted pistachios
1 cup of minced toasted walnuts
1 cup of sifted unsweetened cocoa
1 cup of sprinkles
This recipe was originally featured in the USA WEEKEND.
Makes 48 truffles.
225 g good-quality semi- or bittersweet chocolate, coarsely chopped
110 g unsweetened chocolate
115 g unsalted butter
1 (14 ounce) can sweetened condensed milk
Your choice of flavoring (see below)
Your choice of coating (see below)
Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy-smooth.
Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.
Using a tablespoon (a spring-action 1 Tb. scoop is ideal), mold chocolate into balls, 1 level Tb. at a time, and place on a cookie sheet lined with greased parchment paper.
Place desired coating in a small bowl. Working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. If necessary, roll truffles by hand to make round. Return to parchment. (Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month.) Before serving, let stand at room temperature to soften slightly.
Flavoring options:
Orange: 6 Tbs. orange-flavored liqueur, such as Grand Marnier, and 1/2 tsp. finely grated orange zest
Coffee: 6 Tbs. coffee-flavored liqueur, such as Kailua and 1 tsp. instant coffee
Raspberry: 6 Tbs. raspberry liqueur, such as Chambord
Coating options:
1 cup of minced sweetened, flaked coconut
1 cup of minced roasted pistachios
1 cup of minced toasted walnuts
1 cup of sifted unsweetened cocoa
1 cup of sprinkles
This recipe was originally featured in the USA WEEKEND.
Chocolate Truffles
3/4 cup (1-1/2 sticks) butter
3/4 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 tablespoon vanilla extract
Cocoa or powdered sugar
Melt butter in heavy saucepan over low heat. Add cocoa; stir until smooth. Add sweetened condensed milk; cook and stir constantly until mixture is thick, smooth and glossy, about 4 minutes. Remove from heat; stir in vanilla. Cover; refrigerate 3 to 4 hours or until firm. Shape into 1-1/4-inch balls; roll in cocoa or powdered sugar. Refrigerate until firm, 1 to 2 hours. Store, covered, in refrigerator. About 2-1/2 dozen candies.
VARIATIONS:
NUT TRUFFLES: Add 3/4 cup coarsely chopped toasted pecans to chocolate mixture when adding vanilla. (To toast pecans: Heat oven to 375�F. Spread 3/4 cup pecan halves or pieces in single layer in ungreased shallow baking pan. Bake 5 to 7 minutes, stirring occasionally, about 5 to 7 minutes. Cool before chopping.
RUM NUT TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 2 to 3 tablespoons rum OR 1 teaspoon rum extract and nuts.
ESPRESSO TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 1-1/4 teaspoons powdered instant espresso or instant coffee when adding vanilla. Roll balls in cocoa or chopped nuts.
NUT-COATED TRUFFLES: Roll balls in chopped nuts.
3/4 cup (1-1/2 sticks) butter
3/4 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 tablespoon vanilla extract
Cocoa or powdered sugar
Melt butter in heavy saucepan over low heat. Add cocoa; stir until smooth. Add sweetened condensed milk; cook and stir constantly until mixture is thick, smooth and glossy, about 4 minutes. Remove from heat; stir in vanilla. Cover; refrigerate 3 to 4 hours or until firm. Shape into 1-1/4-inch balls; roll in cocoa or powdered sugar. Refrigerate until firm, 1 to 2 hours. Store, covered, in refrigerator. About 2-1/2 dozen candies.
VARIATIONS:
NUT TRUFFLES: Add 3/4 cup coarsely chopped toasted pecans to chocolate mixture when adding vanilla. (To toast pecans: Heat oven to 375�F. Spread 3/4 cup pecan halves or pieces in single layer in ungreased shallow baking pan. Bake 5 to 7 minutes, stirring occasionally, about 5 to 7 minutes. Cool before chopping.
RUM NUT TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 2 to 3 tablespoons rum OR 1 teaspoon rum extract and nuts.
ESPRESSO TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 1-1/4 teaspoons powdered instant espresso or instant coffee when adding vanilla. Roll balls in cocoa or chopped nuts.
NUT-COATED TRUFFLES: Roll balls in chopped nuts.
Chocolate & Peanut Butter Truffles
3/4 cup (1-1/2 sticks) butter (no substitutes)
1 cup REESE'S Peanut Butter Chips
1/2 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 tablespoon vanilla extract
HERSHEY'S Cocoa or finely chopped nuts or graham cracker crumbs. Melt butter and peanut butter chips in large saucepan over very low heat, stirring often. Add cocoa; stir until smooth. Stir in sweetened condensed milk; stir constantly about 4 minutes or until mixture is thick and glossy. Remove from heat; stir in vanilla. Refrigerate 2 hours or until firm enough to handle. Shape into 1-inch balls; roll in cocoa, nuts or graham cracker crumbs. Refrigerate until firm, about 1 hour. Store, covered, in refrigerator. About 3-1/2 dozen candies.
3/4 cup (1-1/2 sticks) butter (no substitutes)
1 cup REESE'S Peanut Butter Chips
1/2 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 tablespoon vanilla extract
HERSHEY'S Cocoa or finely chopped nuts or graham cracker crumbs. Melt butter and peanut butter chips in large saucepan over very low heat, stirring often. Add cocoa; stir until smooth. Stir in sweetened condensed milk; stir constantly about 4 minutes or until mixture is thick and glossy. Remove from heat; stir in vanilla. Refrigerate 2 hours or until firm enough to handle. Shape into 1-inch balls; roll in cocoa, nuts or graham cracker crumbs. Refrigerate until firm, about 1 hour. Store, covered, in refrigerator. About 3-1/2 dozen candies.
This is a very simple recipe, Denise, but one I made every year at my family's request!
Truffles with Cake Crumbs
4oz cake crumbs
4oz castor sugar
4oz ground almonds
1oz melted chocolate
apricot jam, rum to taste
melted chocolate
chocolate vermicelli
Sieve the cake crumbs and mix with sugar, almonds and sufficient hot sieved apricot jam to hold the mixture together. Add the melted chocolate and rum to taste. Shape into balls and leave to set.
Dip each ball in chocolate and coat with vermicelli. When dry put into small paper cases.
Truffles with Cake Crumbs
4oz cake crumbs
4oz castor sugar
4oz ground almonds
1oz melted chocolate
apricot jam, rum to taste
melted chocolate
chocolate vermicelli
Sieve the cake crumbs and mix with sugar, almonds and sufficient hot sieved apricot jam to hold the mixture together. Add the melted chocolate and rum to taste. Shape into balls and leave to set.
Dip each ball in chocolate and coat with vermicelli. When dry put into small paper cases.
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