What is a good recipe for chocolate truffles?

Question

I want to make nice looking chocolate truffles to give as gifts.

How do I get started?

Answer 1

Chocolate Truffles

9 ounces (9 squares) semi-sweet chocolate
2/3 cup whipping cream
1/2 cup powdered sugar
6 tbsps unsalted butter, softened

Melt chocolate with whipping cream in top of double boiler. Add sugar and whisk until smooth. Cool to room temperature or until thickened, but not hard or lumpy.. Whisk in butter. Pour into an 8 inch square pan and chill until firm. Shape about 1/4 of the truffle mixture at a time, keeping remainder in refrigerator. Scoop into ball with melon baller or spoon. Place in freezer for 5 minutes or until firm. Working quickly as possible, roll between palms to make neat 1 inch balls. Roll in cocoa powder. Continue with remaining truffle mixture. Keep refrigerated.
Makes 42 truffles.

Answer 2

A easy way and still be nice.

Make a ganash:
Heavy cream and semi sweet chocolate(in small pieces)
Boil the heavy cream(rapidly), once boiled pour the heavy cream onto the chocolate and mix to melt. You can mix some liquor if you want to only to taste. Leave some ganash for later.

1 part heavy cream, 2 parts chocolate or 1 and 1 part, which ever you prefer

Pour the ganash on to a half sheet pan, layered with parchment paper. Spread all over the sheet pan. Put into the fridge for about 45 mins or until hard.

When done take it out with a small ice cream scoop, scoop some out in your hand roll up into a ball. Dip it into ganash and leave to rest, repeat previous step 3 times. You can also roll the truffles in your choice of ground nuts, or shredded coconut.

There you go simple enough.

Answer 3

1/2 cup heavy cream
2 Tablespoons unsalted butter
1 teaspoon light corn syrup
8 oz. chopped, semi-sweet chocolate + 6 oz. for dipping
about 1/2 cup Dutch-process cocoa powder, sifted

1. Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.

2. Add 8 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes.

3. After 5 minutes, whisk slowly to combine.

4. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.

5. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.

6. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.

7. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.

8. Place cocoa in small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the cocoa. With your clean hand, cover the truffle with cocoa.

9. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.

To store:
May be stored up to one week in an airtight container.

Answer 4

hey

u can chk out the follown recipe 4 makin yummy chocolate truffles

Ingredients


1/4 cup heavy cream
8 oz. bittersweet chocolate, cut in small pieces
6 tbsp. unsalted butter, softened
6 pecan sandies or 1/4 cup fine cocoa

Directions


In a heavy, small saucepan, bring the cream to a boil. Remove from the heat and stir in the chocolate and butter. If necessary return to heat for 30 seconds while stirring until chocolate is completely melted and well blended.

Pour chocolate mixture in a shallow glass or plastic container and refrigerate until firm, about 2 hours.

Process pecan sandies in food processor or blender to make very fine crumbs, and scatter them on a pie plate. Line a glass, airtight container with waxed paper. Dip a melon baller in warm water and scrape it across the surface of the cold truffle mixture to form a 1/2-inch ball. Drop the ball into the crumbs and repeat with the rest of the mixture.

Roll the chocolate balls around the crumbs until well coated.

Transfer the truffles to the prepared container and separate layers with additional wax paper. Cover tightly and keep refrigerated. Makes around 35 small truffles.

enjoy these truffles n gift to ur loved ones...

Answer 5

MILK CHOCOLATE TRUFFLES

9 oz. chocolate chips
2 tbsp. unsalted butter
1/3 c. heavy cream
1 c. unsweetened cocoa

In a double boiler, melt chips and butter. Add cream and stir until smooth and satin like. Cover and refrigerate until set, about 6 hours.
Place cocoa in a bowl and set aside.

To make truffles, scoop a teaspoon of chocolate mixture. Form ball with your hands and then roll in cocoa. Store in airtight container and refrigerate until ready to serve.

Makes 20.

Answer 6

Chocolate cakes Recipe upload to procuring checklist factors concern-unfastened truffle factors 8 oz. of semi-candy or bittersweet chocolate (extreme high quality, sixty two% cacao or bigger), properly chopped into small products a million/2 cup of heavy whipping cream a million teaspoon of vanilla extract optionally available base flavorings: Mint leaves (a million bunch, stems bumped off, chopped, some million cup) Cinnamon and cardamon (a million cinnamon stick, 2 cardamom pods) Amaretto (a million-2 tablespoons) Almond extract (a million teaspoon) Truffle coatings Cocoa powder Finely chopped walnuts Finely chopped almonds approach a million In a small, heavy saucepan carry the heavy whipping cream to a simmer (this might take a at an identical time as, be constructive to stir and scrape down the facets with a rubber spatula each couple of minutes). in case you're utilising certainly one of the different counseled flavorings, stir it in with the cream (and forget approximately approximately vanilla in the subsequent step). If including mint or different solids, after the cream simmers, get rid of from warmth and enable seep for an hour. Then rigidity away solids, and return the cream to a simmer and proceed with recipe. 2 place the chocolate in a separate bowl. Pour the cream over the chocolate, upload the vanilla, and permit to stand for a couple of minutes then stir until eventually delicate. (This chocolate base is observed as ganache.) 3 enable to relax, then place in the refrigerator for 2 hours. get rid of and with a teaspoon roll out balls of the ganache. Roll on your palms right this moment (because it fairly is going to soften from the warmth of your palms) and place on a baking sheet lined with parchment paper. place in the refrigerator in one day. 4 Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until eventually mandatory. Yield: Makes 30-forty chocolate cakes.

Answer 7

check in the betty crocker cookbook online