==> ==> Click Here For How to make chocolate truffles recipes
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.
==> ==> Click Here For How to make chocolate truffles recipes
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.
==> ==> Click Here For How to make chocolate truffles recipes
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.
==> ==> Click Here For How to make chocolate truffles recipes