best home made truffles?

Question

i want the best recipe for homemade truffles, the ones with condensed milk and broken digestives in it.

Answer 1

1 can of condensed milk
8oz digestives
4oz of butter, melted
4 table spoons of coco powder
4 table spoons of coconut flakes
Mix all together and allow to set, then roll in coconut powder/ choc powder/ vermicelli
Hope you enjoy!

Answer 2

Ok, so these aren't really what you are looking for, but they are the best truffles I have ever had

Amaretto Truffles

Yield: 12 truffles

Ingredients:

6 ounces bittersweet chocolate, chopped
1/3 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon Amaretto
4 ounces milk chocolate
Unsweetened cocoa

Preparation:

Place chocolate in stainless steel bowl. Combine the cream and butter in saucepan. Bring to a boil. Pour over chocolate. Add Amaretto and stir until smooth. Chill in the refrigerator for 1 to 2 hours or until set.

Shape the chilled mixture into 1-inch balls, rolling with the palms of your hands, and set aside on waxed paper. Chill for 1 hour. Melt milk chocolate. Dip the chocolate balls into milk chocolate and, immediately, roll each in cocoa. Refrigerate for 2 to 3 hours or until chocolate hardens. Store in an airtight container. Use waxed paper, if necessary, to separate layers

Answer 3

go to allrecipes.com!

Answer 4

My favs are:

White Chocolate-Coffee Truffle Recipe

3/4 c Whipping cream
1 tb of Instant espresso or coffee powder
14 oz of white choc., (finely chopped)
2 tb of Kahlua

Dipping chocolate:

1 lb of White chocolate, very finely chopped
2 ts of Vegetable oil
3 tb of Choc.-covered coffee beans, (finely chopped)

Making the truffles: In a medium sized saucepan, bring the espresso powder and cream to a boil. pour the chocolate over and whisk until melted. Then whisk in the Kahlua. Refrigerate until chilled & firm. With a tablespoon, place pieces of the choc. onto a foil-lined baking sheet. Refrigerate to firm; roll into balls and refrigerate again for around 30 min.

Preparing the dipping chocolate: In the top of a double boiler set over hot water, place the choc. and oil. stir until melting point. Remove the top of the double boiler from the heat and stir until the chocolate has completely melted. Then continue to stir until the choc. has cooled & reaches a temp. of 90 deg. F.

Prepare 2 baking sheets by lining them with aluminum foil. Dip each candy center into the melted chocolate, shaking off the excess and place on baking sheet. When you have dipped a row of candies, top each with a little of the chocolate- covered coffee bean. Before each dipping, stir the chocolate vigorously with your fingers. If the centers become too soft, chill for about 30 minutes. Let the candies sit for around 2 hrs. before storing in the refrigerator. If the centers start to come through the bottoms of the chocolates, as often happens with soft mixtures, dip the bottoms again in melted & cooled chocolate.


Chocolate Raisin Truffles

250 g pure chocolate
250 g white chocolate
5 cl Grand Marnier
1/8 l fresh cream
50 g raisins
50 g cocoa butter
100 g milk chocolate

Preparation time:

3 days to soak the raisins
20 minutes prep
1 hour for cooling

Soak the raisins in Grand Marnier for three days. Fold a bit of aluminum foil around a stick. Melt the pure chocolate. Gently dip the sticks in the chocolate to form a little container. Put them on fat free paper. Make the other chocolate containers and save some pure chocolate. Cook the cream and melt the white chocolate. Mix the cream and chocolate and add Grand Marnier after cooling. Remove the aluminum from the chocolate and put a few raisins in each of them. The white filling -the experts call it 'ganache'- goes in. Melt the milk chocolate and mix with the cocoa powder. Put this mixture over the white ganache. Decorate your chocolates with the remainder of the pure chocolate.

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 Chocolate-Coffee Truffles

3/4 c Whipping cream
1 tb of Instant espresso or coffee powder
14 oz of white choc., (finely chopped)
2 tb of Kahlua

Dipping chocolate:

1 lb of White chocolate, very finely chopped
2 ts of Vegetable oil
3 tb of Choc.-covered coffee beans, (finely chopped)

Making the truffles: In a medium sized saucepan, bring the espresso powder and cream to a boil. pour the chocolate over and whisk until melted. Then whisk in the Kahlua. Refrigerate until chilled & firm. With a tablespoon, place pieces of the choc. onto a foil-lined baking sheet. Refrigerate to firm; roll into balls and refrigerate again for around 30 min.

Preparing the dipping chocolate: In the top of a double boiler set over hot water, place the choc. and oil. stir until melting point. Remove the top of the double boiler from the heat and stir until the chocolate has completely melted. Then continue to stir until the choc. has cooled & reaches a temp. of 90 deg. F.

Prepare 2 baking sheets by lining them with aluminum foil. Dip each candy center into the melted chocolate, shaking off the excess and place on baking sheet. When you have dipped a row of candies, top each with a little of the chocolate- covered coffee bean. Before each dipping, stir the chocolate vigorously with your fingers. If the centers become too soft, chill for about 30 minutes. Let the candies sit for around 2 hrs. before storing in the refrigerator. If the centers start to come through the bottoms of the chocolates, as often happens with soft mixtures, dip the bottoms again in melted & cooled chocolate.


Gourmet Truffles

Ingredients:

3 tablespoons sweet butter cut into pieces and softened
1 tablespoon milk
2 egg yolks at room temperature
1 cup cocoa powder
1 cup Adams chocolate Chips
1 tablespoon Brandy or Rum (optional)

Place Adams chocolate chips in heavy gauge saucepan. Cover pan and place in a frypan containing about 1 inch of hot, not boiling water set over low heat. Water around saucepan should come up to the ingredients inside the saucepan. Set timer for 10-15 minutes depending on the amount of ingredients in the saucepan. Allow Andes to melt undisturbed making sure the water bath does not bubble or boil. When timer goes off, remove cover and stir with wire whisk until smooth. Cool 5 minutes. Beat egg yolk lightly, add a spoonful of candy mixture to the yolks and stir. Add the yolks to the candy in the pan and whisk. Mixture may become grainy; don't be alarmed. Add milk and brandy and whisk until smooth. With whisk or hand-held electric mixer, beat in the butter piece by piece until smooth. Cover with plastic wrap pressed gently against the truffles mixture and refrigerate at least 4 hours or overnight.

To form truffles, scoop out by teaspoons, shape into irregular balls, roll in cocoa powder and shake off excess cocoa. Place on plate or jellyroll pan, cover with plastic wrap and store in refrigerator. Remove from refrigerator 30 minutes before serving. If desired, place each truffle in paper candy cup.

Makes about 24 truffles.