Chocolate Truffle Recipes
They are crisp on the outside with a soft centre. Anyone who loves rich, dark chocolate will love these cookies. They are a bit fussy, but well worth the effort. Preparation time is 15-30 minutes (This does not include the chilling time).
INGREDIENTS
6 ounces dark chocolate (175 g)
4 tablespoons butter
1 1/3 cups flour
1/2 teaspoon baking powder
2 eggs, room temperature
1 cup white sugar
1 teaspoon vanilla
Icing sugar
PREPARATION
1. Chop chocolate into small pieces.
Combine chocolate and butter in a double boiler. (Chocolate should not touch boiling water) Bring water to
a boil, and then turn off element. Stir until creamy and smooth.
2. In a medium bowl,
beat the eggs and sugar on medium until pale and creamy. Reduce the speed and gently add the
warm chocolate, a little bit at a time. Add the vanilla extract. Sift the flour and baking powder
together and add to the base ingredients. Blend to mix.
3. Cover the mixture
and chill for at least one hour or up to 2 days. When ready to bake, line baking sheet with parchment paper.
4. Preheat oven to 350.
5. Shape the dough into 1-1/2" balls. Coat the cookies with icing sugar, tossing to coat.
Place the cookies on the prepared pans. Press down gently with hands to flatten. The cookies will spread very little during baking.
6. Bake 12 - 15
minutes for soft centers and crisp edges. Wait for 5 minutes on the sheets before removing to reach to finish cooling.
CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE
INGREDIENTS
2 c. heavy cream, divided
3 egg yolks, slightly beaten
2 pkg (8 oz.each) semi sweet chocolate
1/2 c. light or dark corn syrup
1/2 c. butter
1/4 c. confectioner\'s sugar
1 tsp. vanilla
Raspberry Sauce (follows)
PREPARATION
Line 8-1/2x4-1/2x2-1/2 inch loaf pan with plastic wrap. Mix 1/2 cup cream with egg yolk. In 3 quart saucepan, stir chocolate, corn syrup and butter over medium heat until melted. Add egg mixture. Stirring constantly, cook 3 minutes. Cool to room temperature.
(Microwave directions: In 3 quart microwavable bowl, mix chocolate, corn syrup and butter. Microwave at high (100%) stirring twice, 2 to 2 1/2 minutes or until melted. Stir in egg mixture. Microwave, stirring twice, 3 minutes.) Beat remaining cream, sugar and vanilla until soft peaks form. Fold into chocolate until no streaks remain. Pour into pan. Refrigerate overnight or chill in freezer 3 hours. Serve with raspberry sauce.
CHOCOLATE MINT TRUFFLES INGREDIENTS
1 c.heavy or whipping cream
2 (10 oz.) pkgs. mint semi sweet chocolate pieces
1/4 c. chopped Pistachio nuts2 tb unsweetened cocoa
PREPARATION
In a 3 quart sauce pan, heat cream to boiling. Remove sauce pan from heat and stir in chocolate pieces until smooth. Pour chocolate mixture into a 13 x 9 inch baking pan, cover and refrigerate until cool and firm enough to shape, about 2 hours. Working quickly, shape chocolate into balls using your hands. Roll half of the balls into the pistachio nuts and half into the cocoa. Refrigerate until ready to serve.
EASY CHOCOLATE TRUFFLES
INGREDIENTS
1 (12 oz.) pkg. semi-sweet morsels
4 egg yolks
1/4 c. plus 2 tbsp. butter, cut into cubes
1/4 c. plus 2 tbsp. sifted powdered sugar
16 oz.:
chocolate flavored candy coating
PREPARATION
Place chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove top of double boiler from water. Beat egg yolks until thick and lemon colored. Gradually stir about 1/4 of hot chocolate into yolks; add to remaining hot mixture, stirring constantly. Add butter and sugar, beat at medium speed until butter melts and mixture is smooth.
Cover with paper towel and let stand in a cool place for 1 hour (do not refrigerate). Shape mixture into 1/2 inch balls; chill 1 hour or until firm
Place chocolate candy coating in top of double boiler, bring water to boil. Reduce heat to low, cook until coating melts. Remove from heat, leaving top of double boiler over hot water. Dip each ball of candy into coating, letting excess coating drip off. Place on wax paper lined baking sheets and chill until coating hardens. Yield 6 dozen
DELICIOUSLY RICH CHOCOLATE TRUFFLES
INGREDIENTS
1/3 c. whipping cream
8 sq. (8 oz.) semi-sweet chocolate
1 Land O\'Lakes unsalted butter, softened1 egg yolk, slightly beaten Unsweetened cocoa Powdered sugar
PREPARATION
In heavy 2 quart saucepan combine whipping cream and chocolate. Cook over low heat, stirring occasionally, until chocolate melts (8 to 10 minutes).
Remove from heat. Add butter, stir until melted and creamy. Stir in egg yolk. Cover, refrigerate until firm (about 3 hours).
Dust hands with cocoa or powdered sugar. Working quickly, shape teaspoonfuls of mixture into balls; roll in cocoa or powdered sugar. (Dough is soft, repeat dusting of hands to make shaping easier.) Refrigerate until firm. Store tightly covered in refrigerator until ready to serve. Yield: 5 dozen.
HAND-ROLLED CHOCOLATE TRUFFLES
INGREDIENTS
2 1/4 lbs. semi-sweet chocolate
2 1/4 lbs. sweet butter
2 c. heavy cream
1 c. sweetened whipped cream
1/4 lb: unsweetened dark chocolate, melted
PREPARATION
Melt semi-sweet chocolate in top of double boiler over simmering water Do not overheat. Set aside to cool.: In small bowl of mixer, whip butter until soft: Add slightly cooled chocolate to butter Whip until fully incorporated.: Scrape sides of bowl and whip again:
While the mixer is running, add heavy cream in a thin stream and mix until well blended: Set mixture aside until firm: Then, using a small scoop, form truffles by rolling into balls at least 1 inch in diameter Place each truffle onto a dollop of sweetened whipped cream and drizzle unsweetened chocolate over top. Yield: 40.
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