How to make chocolate truffles

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1. White Chocolate Truffles

Ingredients:

– 1/4 C butter
– 1/2 C confectioner’s sugar
– 1 teaspoon almond
– extract 1 egg yolk 8 oz
– white chocolate, broken into small pieces 1 C chopped blanched almonds, lightly toasted

Makes about 2 dozen truffles

Directions:

– Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly.
– Remove from heat. Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth.
– Transfer to a shallow glass casserole dish.
– Cover and refrigerate 1 hour.
– Shape mixture into 1 inch balls.
– Roll in almonds.
– Cover and refrigerate at least 8 hours.
– Place in miniature foil cups at room temperature to serve.
– Store in airtight container in refrigerator.

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2. Hazelnut or Almond Truffles

Ingredients:

– 2/3 cup finely ground toasted almonds or hazelnuts
– 7 T melted butter
– 3 oz. bittersweet chocolate
– 3 oz. milk chocolate
– 1 T Amaretto (for almond) or 1 T Frangelico (for hazelnut)
– 4 egg yolks
– 2/3 cup confectioner’s sugar
– 1/2 tsp. vanilla extract
– 1 1/2 tsp. almond extract

Makes about 30 truffles

Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.

Directions:

– Chop toasted nuts in a blender or food processor until finely chopped.
– Slowly drizzle in 3 tablespoons of melted butter and process till well mixed.
– Set aside.
– Heat remaining 4 T of butter in a small saucepan until very hot and bubbly (be careful not to let it burn).
– Remove from heat and add the chocolate.
– Stir constantly until smooth and melted.
– Set aside.

– In a large bowl, beat egg yolks until foamy.
– Beat in the sugar gradually, add extracts and liquor and continue to beat until thick.
– With mixer on slow to medium speed, gradually beat in the nut mixture, then gradually beat in the melted chocolate mixture.
– Beat until smooth and well mixed.
– Cover with plastic wrap and refrigerate for at least thirty minutes or until firm

– Place your choice of coating in a bowl.
– If you’re going to have more than one, use separate bowls.
– Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
– Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball.
– Work quickly as the heat of your hand will quickly start melting the chocolate.
– Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl.
– Gently roll the truffles in the coating mixture and a sheet of waxed paper.

Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.

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3. Grand Marnier Truffles

Ingredients:

– 4 T melted butter
– 4 oz. bittersweet chocolate, broken into small pieces
– 4 oz. milk chocolate, broken into small pieces
– 4 T Grand Marnier
– 4 egg yolks
– 1 1/4 cup confectioner’s sugar
– 2 tsp. orange extract

Makes about 30 truffles

Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.

Directions:

– Heat butter in a small saucepan until very hot and bubbly (be careful not to let it burn).
– Remove from heat and add the chocolate.
– Stir constantly until smooth and melted.
– Set aside.
– In a large bowl, beat egg yolks until foamy.
– Beat in the sugar gradually, add extract and liquor and continue to beat until thick (see photo).
– With mixer on slow to medium speed, gradually beat in the melted chocolate mixture.
– Beat until smooth and well mixed.
– Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.

– Place your choice of coating in a bowl.
– If you’re going to have more than one, use separate bowls.
– Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.

– Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball.
– Work quickly as the heat of your hand will quickly start melting the chocolate.
– Drop ball in the coating bowl.
– Repeat the process until there are 4 or 5 balls in the coating bowl.
– Gently roll the truffles in the coating mixture and a sheet of waxed paper.
– Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
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Making chocolate truffles – 4 Delicious and easy recipes

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1. Chocolate Truffles

Ingredients:

– ½ Cup unsalted butter
– 2 1/3 C confectioner’s sugar
– ½ C cocoa
– 1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts, confectioner’s sugar

Directions:

– Cream butter in large mixer bowl.
– Combine 2 1/2 cups confectioners’ sugar and the cocoa; add alternately with cream and vanilla to butter.
– Blend well.
– Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls.
– Drop into desired coating and turn until well covered. Chill until firm.

Makes about 3 dozen truffles

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2. Chocolate Covered Truffles

Ingredients:

– 1/4 C butter
– 1 1/2 lbs. real semisweet chocolate
– 3/4 C non-dairy coffee creamer, any flavor
– 1/2 teaspoon vanilla extract
– 1 1/2 pounds real milk chocolate for dipping 1 cup finely chopped chocolate, milk or semisweet for decoration

Directions:

– Melt semisweet chocolate in double boiler over hot water.
– Heat butter, creamer and vanilla in another saucepan to 125° F on a candy thermometer. – Add to semisweet chocolate all at once, beating until smooth and creamy.
– Chill in refrigerator until nearly set but still pliable.
– Beat with mixer until light and fluffy.
– Spread in 9 inch buttered pan until set enough to roll into small balls.
– Melt milk chocolate over double boiler.
– Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate

Makes about 3 dozen truffles

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3. Mocha Truffles

Ingredients:

– 2 packages (12 oz each) Semi sweet chocolate chips
– 8 oz. cream cheese, softened 3 T instant coffee granules 2 tsp.
– Water 1 lb.
– Good dark chocolate cocoa confectionery coating white confectionery coating, optional

Directions:

– In a microwave-safe bowl or double boiler, melt chocolate chips.
– Add cream cheese, coffee and water; mix well. chill until firm enough to shape.
– Shape into 1″ balls and place on a waxed paper-lined cookie sheet.
– Chill for 1-2 hours or until firm.
– Melt chocolate coating in microwave-safe bowl or double boiler.
– Dip balls and place on waxed paper to harden.
– If desired, melt white coating and drizzle over truffles

Makes about 5 1/2 dozen.

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4. Peanut Butter and Chocolate Truffles

Ingredients:

– 1 C peanut butter chips
– 3/4 C butter
– 1/2 cup cocoa
– 1 can (14 oz) sweetened condensed milk
– 1 tablespoon vanilla

Coatings: crushed graham cracker crumbs, confectioners sugar or crushed nuts

Directions:

– In a heavy saucepan, over low heat, melt chips with butter.
– Stir in cocoa until smooth.
– Add condensed milk and vanilla.
– Cook and stir until thickened and well blended, about 4 minutes.
– Remove from heat.
– Chill until firm enough to handle.
– Shape into 1 inch balls.
– Roll in desired coating.
– Chill until firm.
– Store, covered in refrigerator

Makes about 3 dozen truffles

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