Truffles
Bailey’s Irish Cream Truffles
12 oz Semi-sweet chocolate morsels
1/4 c Heavy cream
1 tb Sweet Butter
2 Egg yolks
1/4 c Baileys Irish Cream
Melt chocolate, Bailey’s and heavy cream together over very low heat.
Whisk in yolks, one at a time; mixture will thicken. Whisk in butter.
Refrigerate overnight, or until firm. With spoon make small balls. Roll
in powdered sugar, cocoa, chopped nuts, sprinkles, etc.
Triple Chocolate Cherry Truffle Squares
Ingredients:
½ cup sugar ¼ cup shortening ¼ cup butter, softened ¼ teaspoon vanilla extract ¼ teaspoon almond extract 1 egg 1 cup all-purpose flour ¼ teaspoon baking soda ¼ teaspoon cream of tartar
Directions:
Heat oven to 350 °F. In mixing bowl, combine sugar, shortening and butter; beat until light and fluffy. Add vanilla, almond extracts and egg; beat well. Add flour, baking soda, and cream or tartar, mix well. Spread evenly into a greased 9x13x2 inch pan. Bake about 11 minutes or until golden brown. Set aside 45 minutes to cool.
Filling:
1/3 cup semisweet chocolate chips ¼ cup butter ¼ cup unsweetened cocoa 3 tablespoons light corn syrup 1 tablespoon milk 2 cups powdered sugar 1 (10 oz) jar maraschino cherries, drained and chopped
In medium microwave-safe bowl, combine chocolate chips and butter. Microwave on HIGH for 1 or 2 minutes, stirring every 30 seconds until melted and smooth. Add cocoa, corn syrup and milk, blend well. Add powdered sugar, mix until smooth. Spread mixture over cooled crust. Top with cherries; gently press into filling.
Topping:
1 cup white chocolate chips 2 tablespoon shortening Milk Chocolate shavings (for garnish)
In small microwave-safe bowl, combine which chocolate chips and shortening. Microwave HIGH for 30 seconds. Stir; continue micro waving, stirring every 10 seconds, until chips are melted and stirred smooth. Spoon over filling. Refrigerate 20 minutes until set. Top with Chocolate shavings. Cut into squares when ready to serve.
Chocolate Truffles
1 2/3 c Heavy cream
2 Unsalted butter; sticks
16 oz Semisweet chocolate; cut in to small pieces
1 ts Vanilla flavoring; or to taste
Cocoa
Bring cream and butter to a boil in medium saucepan. Remove from
heat and add chocolate. Allow to sit for 5 minutes. Stir until smooth.
Add vanilla. Let cool in refrigerator, and stir with whisk every 15
minutes or so until very thick. Chill until firm. Using melon baller or
small spoon, scoop out tablespoon sized portions, and place on sheet
sprinkled with cocoa. Place in refrigerator to harden. Using palms of
hands, gently and quickly roll each portion of chocolate into a ball. Chill
again to harden. Roll each truffle in powdered cocoa, finely chopped
nuts, or dip into melted chocolate. Store in airtight container in
refrigerator. Makes about 3 dozen
Chocolate Raspberry Truffle Torte
Chocolate Cake Layers:
2 2/3 cup granulated sugar 3 large eggs 1 cup cocoa 1 1/3 cup sour milk 1 1/3 cup boiling water 1 1/3 cup vegetable oil 2 2/3 cup all-purpose flour 1 Tbsp. + 1 tsp. baking soda 1 Tbsp. Pure vanilla extract
Chambord Buttercream:
3 cup confectioner’s sugar 5 Tbsp. butter, softened 3-4 Tbsp. Chambord Liqueur (or any other raspberry liquer) Pinch salt ¼ tsp. pure vanilla extract
Raspberry Filling:
12 oz. frozen raspberries, thawed 1 tsp. lemon juice 3 Tbsp. cornstarch, heaping ½ cup water ¾ cup sugar
Chocolate Frosting:
1 ½ lbs. confectioner’s sugar ½ cup cocoa 3 Tbsp. butter, softened 1 tsp. pure vanilla extract ½ cup plain vegetable shortening ½ – ¾ cup evaporated milk
Preheat oven to 350°F. Grease and flour four 9” round pans. In a large bowl mix together 2 2/3 cup granulated sugar, oil, and eggs using an electric mixer. In a separate bowl, sift together flour, 1 cup cocoa, and baking soda. Add dry mixture to wet and mix well. Scrape sides of bowl with a spatula and add sour milk, 1 Tbsp. vanilla, and boiling water. Mix until combined and pour evenly into prepared pans. Bake in preheated oven for 25 minutes, or until a toothpick inserted in center comes out clean. Remove from pans and allow to cool completely on wire racks.
In a medium bowl, combine 3 cups confectioner’s sugar, salt, 5 Tbsp. butter, and ¼ tsp. vanilla. Add Chambord by the tablespoon full and mix until a spreadable consistency is achieved. Set aside.
In a blender, combine thawed raspberries (and their juice), water, and lemon juice. Puree until all raspberries are liquefied. Add ¾ cup granulated sugar and cornstarch and puree until both have completely dissolved. Pour mixture into a heavy bottom saucepan and heat to medium high over stove. Whisk mixture continuously (to prevent lumps) until thickened. Remove from heat and allow to cool completely.
In a large bowl, sift together 1 ½ lbs. confectioner’s sugar and ½ cup cocoa. Add 3 T. butter, shortening, and 1 tsp. vanilla. Add evaporated milk by the tablespoon full and mix until a spreadable consistency is achieved.
To assemble torte, begin with a layer of chocolate cake. Spread top with a thin layer of Chambord buttercream. Spread a thin layer of raspberry filling on top of butter cream. Cover with another cake layer and repeat process two more times. Frost top and sides of cake with chocolate frosting. If desired, garnish with fresh raspberries and/or chocolate curls. Serves 16.
Dark Chocolate Truffles
8 oz Semisweet chocolate; chopped into 1 1/4 inch pieces
4 oz Unsweetened chocolate; chopped into 1/4 inch pieces
2/3 c Heavy cream
2 tb Unsweetened cocoa; sifted
2 tb Confectioners’ sugar; sifted
Place 8 ounces semisweet chocolate and the unsweetened chocolate in
a 4-quart bowl. Heat the heavy cream in a 1 1/2-quart saucepan over
medium heat. Bring to a boil. Pour the boiling cream over the
chocolate. Allow to stand for 5 minutes, thin stir until smooth (now you
have ganache). Refrigerate the ganache for 1 hour until firm but not
hard. Line a baking sheet with parchment paper. Using a tablespoon of
ganache for each truffle (approximately 3/4 ounce), portion 24 truffles,
evenly space onto the parchment lined baking sheet. Refrigerate the
ganache portions for 15 minutes (so the ganache will be firm enough
to roll into truffles). When the ganache is firm enough to handle,
remove from the refrigerator and individually roll each portion of
ganache in your palms, in a gentle circular motion, using just enough
pressure to form smooth rounds. Roll 16 of the rounds in 2
tablespoons cocoa and separately roll 8 in the confectioners sugar until
completely covered. Store the truffles in a tightly sealed plastic
container, in the refrigerator. Remove about 1 hour before serving.
Easy Chocolate Truffles
1 1/2 pk Chocolate;semi sweet; 12 squares
1 8 ounces Pkg Cream Cheese; softened
3 c Powdered Sugar
1 tb Coffee liqueur
1 tb Orange liqueur
1 tb Almond liqueur
Nuts; chopped
Unsweetened cocoa
Flake coconut
Sprinkles; colored
Cook chocolate in large microwave-safe bowl on HIGH for 2 minutes,
stirring halfway through heating time. Stir until chocolate is melted.
Beat cream cheese in large bowl with electric mixer on medium speed
until smooth. Gradually beat in sugar until well blended. Stir in
chocolate until blended. divide mixture into thirds, add 1 flavor liqueur
to each third; mix well. Refrigerate about 3 hours or until firm. Shape
into 1-inch balls. Roll in nuts, cocoa, coconut or sprinkles. Keep in
Refrigerator. Makes 5 dozen.
Irish Cream Truffles
1/4 c Baileys Irish Cream
12 oz Semi-sweet chocolate morsels
1/4 c Heavy cream
1 tb Sweet Butter
2 Egg yolks
Melt choc, Baileys and heavy cream tog over very low heat. Whisk in
yolks, one at a time, mixture will thicken. Whisk in butter. Refrigerate
overnight, or until firm. With spoon make small balls. Roll in powdered
sugar, cocoa, chopped nuts, sprinkles, etc.
Marshmallow Truffles
10 oz Marshmallows
12 oz Semisweet chocolate chips
Coconut — toasted
Decorative candies
Arrange marshmallows on cookie sheet or jelly roll pan; freeze 15
minutes. Microwave chocolate chips on high- 2 1/2 minutes or until
smooth, stirring every minute. Using skewer or fondue fork, dip each
frozen marshmallow into melted chocolate until marshmallow is
completely coated. Roll in coconut or decorative candies. Use another
fork or metal spatula to place marshmallow on waxed paper lined
cookie sheet or jelly roll pan. Chill or keep in cool dry place.
Rich Chocolate Pumpkin Truffles
2 1/2 c Vanilla wafers, crushed
1 c Almonds, toasted & ground
1/2 c Powdered sugar, sifted
2 ts Cinnamon
6 oz Chocolate chips (semi-sweet)
1/2 c Pumpkin (canned)
1/3 c Coffee liqueur
1/4 c Powdered sugar, sifted
*Note: Apple juice may be substituted for coffee liqueur if desired.
In medium bowl, combine vanilla wafer crumbs, ground almonds, the
1/2 cup powdered sugar, and cinnamon. Blend in chocolate, pumpkin,
and coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining
powdered sugar just before serving.
White Russian Truffles
1 3/4 lb Milk chocolate, divided
1 c Whipping cream
1/4 c Kahlua
Chop finely 1 lb of the chocolate. Melt in a double boiler to 120
degrees. Measure the cream into a 3-quart saucepan and bring just to
the boil. Remove from the heat and cool to 120 degrees. Add the
chocolate to the cooled cream and stir until the mixture is smooth.
Stir the Kahlua into the chocolate, mixing well. scrape onto a baking
sheet and refrigerate until firm.
Finely grate the remaining 3/4 lb of the chocolate. (This is easiest to
do using the grater blade of a food processor.) Remove the filling from
refrigeration and form into small rough balls. Place on a baking sheet
lined with wax paper.
Roll the truffles in the grated chocolate, pressing gently to adhere.
Refrigerate overnight. Remove from refrigeration 15 minutes before
serving. Note: these truffles do not hold well at room temperature.
Chocolate Truffles
1/2 Cup unsalted butter
2 1/3 C confectioner’s sugar
1/2 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,confectioners sugar
Makes about 3 dozen truffles
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.
Chocolate Covered Truffles
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
Makes about 3 dozen truffles
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
Mocha Truffles
2 packages (12 oz each)
Semisweet chocolate chips
8 oz. cream cheese, softened
3 T instant coffee granules
2 tsp. Water
1lb. good dark chocolate cocoa confectionery coating white confectionery coating, optional
Makes about 5 1/2 dozen 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
Peanut Butter and Chocolate Truffles
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
Makes about 3 dozen truffles
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
White Chocolate Truffles
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
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.
Hazelnut Or Almond Truffles
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.
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.
Grand Marnier Truffles
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.
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.
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.
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.
Cookies And Cream Truffles
1 cup finely ground Oreo Cookies
12 T melted butter
6 oz. White chocolate, broken into small pieces
5 egg yolks
1 1/4 cup confectioner’s sugar
1 tsp. vanilla extract
Makes about 40 truffles
Note: Pregnant or nursing women, young children or any with an
immune deficiency should not eat foods made with raw eggs.
Chop cookies in a blender or food processor until finely chopped.
Slowly drizzle in 6 tablespoons of melted butter and process till well
mixed. Set aside.
Heat remaining 6 tablespoons of butter in a small saucepan until very
hot and bubbly (be careful not to let it burn). Remove from heat and
add the white chocolate. Stir constantly until smooth and melted. Set
aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar
gradually, add vanilla and continue to beat until thick. With
mixer on slow to medium speed, gradually beat in the cookie 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.
Strawberry Truffles
8 oz. cream cheese at room temperature
5 oz. white chocolate
4 cups confectioner’s sugar
1 tsp. grated fresh ginger root
18 medium fresh strawberries
1/4 cup finely minced crystallized ginger (get it in a gourmet food store or well stocked supermarket)
1/2 cup toasted coconut
1/2 cup finely chopped pistachio nuts
Makes about 18 truffles
Melt white chocolate in the top of a double boiler, let cool.
Beat together the cream cheese, sugar and ginger root until smooth.
Add melted white chocolate and mix well. Chill for at least 1 hour or
until easy to handle. Use a small melon baller (or small spoon) to
scoop out the center of each strawberry, half way down each fruit. Pat
strawberry dry. Put a little crystallized ginger into each strawberry.
Shape the cheese mixture around the fruit. Coat one end in the
toasted coconut, the other in the pistachio nuts. Place truffles in candy
cups and chill until serving time.
Chocolate Truffles
2 pounds of Belgian chocolate (or any brand of good quality chocolate)
one quart of heavy cream
1/4 lb. unsalted butter
1/3 C liqueur of choice
cocoa powder
Melt chocolate and cream over a double boiler. Whisk in butter and
liqueur. Continue to whisk as the mixture cools and thickens. Pour into
quart containers and refrigerate. To serve, scoop out with melon
baller, roll in powdered cocoa.