Suzanne Wilson in Felton is the true cook, I just sampled, but the way she used to make a truffle was to warm up 1/4 of heavy cream on a low fire, then dump 1 cup of chips (choc chips, butterscotch, or white choc) in and stir occasionally. Once mixture is almost melted, remove from the fire, let cool a bit, then roll 1 tsp of the mixture into a ball. Once the ball is nearly cooled, drape melted chocolate over it. Voila!
KP
2006-10-27 09:51:11
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answer #1
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answered by Study Bug 1
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"Cookie Dough Truffles" - 5 1/2 dozen
1/2 cup butter; softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1 1/2 lbs. semisweet chocolate candy coating; chopped
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. Shape into 1" balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.
"Caramel Truffles" - 2 1/2 dozen
26 caramels
1 cup milk chocolate chips
1/4 cup heavy whipping cream
1 1/3 cups semisweet chocolate chips
1 tbsp. shortening
Line an 8" square dish with plastic wrap and set aside.
In a microwave-safe bowl, combine the caramels, milk chocolate chips and cream. Microwave, uncovered, on HIGH for 1 minute; stir. Microwave 1 minute longer, stirring every 15 seconds or until caramels are melted and mixture is smooth. Spread into prepared dish; refrigerate for 1 hour or until firm.
Using plastic wrap, lift candy out of pan. Cut into 30 pieces; roll each piece into a 1" ball. Cover and refrigerate for 1 hour or until firm.
In a microwave-safe bowl, melt semisweet chips and shortening; stir until smooth. Dip caramels in chocolate and place on waxed paper-lined baking sheets. Refrigerate until firm.
2006-10-27 10:29:29
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answer #2
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answered by JubJub 6
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truffles are the most easiest candy to make... it is chocolate and whipping cream melted over a double boiler.. add a tsp of coffee powder , it deepen the chocolate taste
Pour into a 9x13 dish too cool... then put in the fridge
scoop out , when cool..roll into balls then roll in cocoa powder or nuts or icing sugar or what ever
the better the chocolate the better the taste
2006-10-27 09:44:14
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answer #3
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answered by Blondie 3
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Jordon almonds for regardless of reason are the marriage sought after classic candies. i might make chocolate candies on a stick, merely yet white chocolate and upload foodstuff coloring.
2016-11-25 23:44:54
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answer #4
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answered by parisien 4
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My last truffle recipe I think came from this web site. (Their Easter candy was awesome.)
http://razzledazzlerecipes.com/
Enjoy searching around. :)
2006-10-27 09:44:30
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answer #5
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answered by SmileyGirl 4
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like dove chocolate hearts with dove filling or russel stovers truffle filled chocolates yum try going to food network.com they have good recipes
2006-10-27 09:42:51
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answer #6
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answered by Anonymous
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Scallop and Truffle Mille-Feuille with Meyer Lemon Creme Fraiche and Truffle Vinaigrette Recipe courtesy Emeril Lagasse, 2005
Show: Emeril Live
Episode: Puffed Pastry
1/2 (17.3-ounce) package frozen puff pastry, thawed
2 cups water
1 cup dry white wine
1/2 cup thinly sliced yellow onions
2 thin slices Meyer lemon
1 bay leaf
1 teaspoon kosher salt
1 teaspoon whole black peppercorns
1 pound sea scallops, foot removed
12 spears very thin asparagus, trimmed, steamed until tender, and chilled
Truffle Vinaigrette, recipe follows
1 fresh black truffle or canned black truffle, approximately 1-inch in diameter, washed and very thinly sliced
Meyer Lemon Creme Fraiche, recipe follows
2 ounces enoki mushrooms, rinsed well, wiped dry, and stems trimmed
Chopped fresh chives, garnish
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
On a lightly floured surface, roll out the puff pastry to a 1/8-inch-thickness, or thin enough to cut out 8 (4-inch) circles. Using a 4-inch round cutter dipped in flour, cut out 8 circles. Place on the prepared sheet, cover with a second piece of parchment paper and place a second baking sheet on top. Bake until cooked through and light golden brown, about 25 minutes. Transfer to a wire rack to cool completely.
In a large saucepan, combine the water, wine, sliced onion, Meyer lemon slices, bay leaf, salt, and peppercorns. Bring to a boil and cook for 5 minutes, allowing the flavors to infuse. Add the scallops, lower the heat to a simmer, and cover the pan. Gently poach until firm and just cooked through, about 2 to 3 minutes. Drain on paper towels. When cool enough to handle, slice in half crosswise (or into thirds, if very thick). Place the scallop slices on a plate, cover, and refrigerate until ready to use.
Arrange 3 asparagus spears each in the center of 4 plates and drizzle each lightly with truffle vinaigrette. Place one puff pastry round on each asparagus stack and arrange a circle of alternating scallop and truffle slices onto each round. Spoon Truffle Vinaigrette lightly over the scallops and truffles. Repeat with the remaining ingredients, ending with a scallops and truffles on top, topped by a spoonful of the Lemon Creme Fraiche. Spoon the remaining creme fraiche around the edges of the plates and arrange a small bundle of mushrooms on the side of each plate. Garnish each plate with chopped chives and serve.
Truffle Vinaigrette:
1 1/2 tablespoons Champagne vinegar
1 tablespoon minced shallots
1/4 cup canola or vegetable oil
1 tablespoon white truffle oil, or to taste
Kosher salt
Freshly ground white pepper
In a medium bowl, combine the vinegar and shallots and let sit for 5 minutes. Whisk in the canola and truffle oils and season lightly with salt and pepper to taste. Use as a dressing.
Yield: about 1/2 cup
Meyer Lemon Creme Fraiche:
1/2 cup creme fraiche
1 1/2 teaspoons Meyer lemon juice
1/2 teaspoon freshly grated Meyer lemon zest
1/4 teaspoon kosher salt
In a small bowl, stir together all the ingredients. Cover and refrigerate until ready to use.
Yield: 1/2 cup
2006-10-27 09:55:27
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answer #7
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answered by spring۞beauty 3
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you can search on google and find the answer. i always find answers there about food!
2006-10-27 09:43:00
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answer #8
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answered by xoxo <3 3
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