Easy truffles?!
i like to know if some one know a easy to make trufflesWww@FoodAQ@Com
Answers:
Don't listen to them! This recipe has only 3 ingredients and people will think you slaved for hours!.Www@FoodAQ@Com
Easy Chocolate Truffles Recipe
INGREDIENTS
* 8 ounces good-quality semi- or bittersweet chocolate, coarsely chopped
* 4 ounces unsweetened chocolate
* 8 tablespoons unsalted butter
* 1 (14 ounce) can sweetened condensed milk
# Your choice of flavoring (see below)
# Your choice of coating (see below)
DIRECTIONS
1!. Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted!. Remove from heat and stir until completely melted!. Whisk in desired flavoring until creamy-smooth!.
2!. Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours!.
3!. Using a tablespoon (a spring-action 1 Tb!. scoop is ideal), mold chocolate into balls, 1 level Tb!. at a time, and place on a cookie sheet lined with greased parchment paper!.
4!. Place desired coating in a small bowl!. Working one at a time, drop truffles into the bowl with greased fingertips!. Shake bowl back and forth so truffles are completely coated!. If necessary, roll truffles by hand to make round!. Return to parchment!. (Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month!.) Before serving, let stand at room temperature to soften slightly!.
Flavoring options
Orange: 6 Tbs!. orange-flavored liqueur, such as Grand Marnier, and 1/2 tsp!. finely grated orange zest
Coffee: 6 Tbs!. coffee-flavored liqueur, such as Kahluah and 1 tsp!. instant coffee
Raspberry: 6 Tbs!. raspberry liqueur, such as Chambord
Coating options
1 cup of minced sweetened, flaked coconut
1 cup of minced roasted pistachios
1 cup of minced toasted walnuts
1 cup of sifted unsweetened cocoa
1 cup of sprinklesWww@FoodAQ@Com
INGREDIENTS
* 8 ounces good-quality semi- or bittersweet chocolate, coarsely chopped
* 4 ounces unsweetened chocolate
* 8 tablespoons unsalted butter
* 1 (14 ounce) can sweetened condensed milk
# Your choice of flavoring (see below)
# Your choice of coating (see below)
DIRECTIONS
1!. Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted!. Remove from heat and stir until completely melted!. Whisk in desired flavoring until creamy-smooth!.
2!. Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours!.
3!. Using a tablespoon (a spring-action 1 Tb!. scoop is ideal), mold chocolate into balls, 1 level Tb!. at a time, and place on a cookie sheet lined with greased parchment paper!.
4!. Place desired coating in a small bowl!. Working one at a time, drop truffles into the bowl with greased fingertips!. Shake bowl back and forth so truffles are completely coated!. If necessary, roll truffles by hand to make round!. Return to parchment!. (Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month!.) Before serving, let stand at room temperature to soften slightly!.
Flavoring options
Orange: 6 Tbs!. orange-flavored liqueur, such as Grand Marnier, and 1/2 tsp!. finely grated orange zest
Coffee: 6 Tbs!. coffee-flavored liqueur, such as Kahluah and 1 tsp!. instant coffee
Raspberry: 6 Tbs!. raspberry liqueur, such as Chambord
Coating options
1 cup of minced sweetened, flaked coconut
1 cup of minced roasted pistachios
1 cup of minced toasted walnuts
1 cup of sifted unsweetened cocoa
1 cup of sprinklesWww@FoodAQ@Com
*Easy Chocolate Truffles
2 cups (12 ounces) semisweet chocolate chips
3/4 cup sweetened condensed milk
pinch salt
1 cup chopped pecans
1 teaspoon vanilla extract
In a double boiler over hot water, melt chocolate!. Stir in sweetened condensed milk, salt, chopped nuts, and vanilla!. Cool the mixture until easy to shape into small balls!. Dip each ball into flaked coconut or finely chopped nuts!.
* Too-Easy Truffles
1 1/2 pkg (12 ounces) baker's semi- sweet cho; colate
1 pkg (8 oz) cream cheese; softene
3 cup powdered sugar
1 1/2 teaspoon vanilla
1 ground nuts or baker's angel flake; coconut, toasted
Melt chocolate by placing in microwavable dish!. Microwave on HIGH 3 to 4 minutes or until almost melted, stirring after each minute!. Remove from microwave!. Stir until completely melted!. Beat cream cheese until smooth!. Gradually add sugar, beating until well blended!. Add melted chocolate and vanilla; mix well!. Refrigerate about 1 hour!. Shape into 1-inch balls!. Roll in nuts or coconut!. Store in refrigerator!. Makes about 5 dozen truffles!.
#Variation: To flavor truffles with liqueurs, omit vanilla!. Divide truffle mixture into thirds!. Add 1 tablespoon liqueur (almond, coffee or orange) to each third mixture; mix well!.
*Easy Decadent Truffles
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla
In a large bowl, beat cream cheese until smooth!. Gradually beat in confectioners' sugar until well blended!. Stir in melted chocolate and vanilla until no streaks remain!. Refrigerate for about 1 hour!. Shape into 1 inch balls!.
#Notes Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc!.
To flavor truffles with liqueurs or other flavorings, omit vanilla!. Divide truffle mixture into thirds!. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well!.
*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!.
*http://www!.taste!.com!.au/recipes/2053/egg!.!.!.
http://allrecipes!.com/Recipes/Desserts/C!.!.!.
ENJOY :-)Www@FoodAQ@Com
2 cups (12 ounces) semisweet chocolate chips
3/4 cup sweetened condensed milk
pinch salt
1 cup chopped pecans
1 teaspoon vanilla extract
In a double boiler over hot water, melt chocolate!. Stir in sweetened condensed milk, salt, chopped nuts, and vanilla!. Cool the mixture until easy to shape into small balls!. Dip each ball into flaked coconut or finely chopped nuts!.
* Too-Easy Truffles
1 1/2 pkg (12 ounces) baker's semi- sweet cho; colate
1 pkg (8 oz) cream cheese; softene
3 cup powdered sugar
1 1/2 teaspoon vanilla
1 ground nuts or baker's angel flake; coconut, toasted
Melt chocolate by placing in microwavable dish!. Microwave on HIGH 3 to 4 minutes or until almost melted, stirring after each minute!. Remove from microwave!. Stir until completely melted!. Beat cream cheese until smooth!. Gradually add sugar, beating until well blended!. Add melted chocolate and vanilla; mix well!. Refrigerate about 1 hour!. Shape into 1-inch balls!. Roll in nuts or coconut!. Store in refrigerator!. Makes about 5 dozen truffles!.
#Variation: To flavor truffles with liqueurs, omit vanilla!. Divide truffle mixture into thirds!. Add 1 tablespoon liqueur (almond, coffee or orange) to each third mixture; mix well!.
*Easy Decadent Truffles
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla
In a large bowl, beat cream cheese until smooth!. Gradually beat in confectioners' sugar until well blended!. Stir in melted chocolate and vanilla until no streaks remain!. Refrigerate for about 1 hour!. Shape into 1 inch balls!.
#Notes Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc!.
To flavor truffles with liqueurs or other flavorings, omit vanilla!. Divide truffle mixture into thirds!. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well!.
*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!.
*http://www!.taste!.com!.au/recipes/2053/egg!.!.!.
http://allrecipes!.com/Recipes/Desserts/C!.!.!.
ENJOY :-)Www@FoodAQ@Com
This is a recipe I use!. I find it simple and quick!.
10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine
Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl!. Microwave for 30 seconds!. Remove and stir, and repeat this process 1 more time!. Set aside!.
Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering!. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes!. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy!. Gently stir in the brandy!. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour!.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes!.
Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside!.
In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium!. Depending on the heating pad, you may need to adjust the heat up or down!. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F!. If you do, the coating will not have a nice snap to it when you bite into the chocolate!. Once you have reached the optimal temperature, adjust the heat to maintain it!.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands!. Use powder-free vinyl or latex gloves, if desired!.
Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate!. Place truffles 1 at time into the scoop and roll around until coated!. Then place the truffle into the dish with either the cocoa powder, nuts or coconut!. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing!. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating!. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan!. Repeat until all truffles are coated!. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator!. Truffles are best when served at room temperature!.Www@FoodAQ@Com
10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine
Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl!. Microwave for 30 seconds!. Remove and stir, and repeat this process 1 more time!. Set aside!.
Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering!. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes!. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy!. Gently stir in the brandy!. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour!.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes!.
Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside!.
In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium!. Depending on the heating pad, you may need to adjust the heat up or down!. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F!. If you do, the coating will not have a nice snap to it when you bite into the chocolate!. Once you have reached the optimal temperature, adjust the heat to maintain it!.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands!. Use powder-free vinyl or latex gloves, if desired!.
Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate!. Place truffles 1 at time into the scoop and roll around until coated!. Then place the truffle into the dish with either the cocoa powder, nuts or coconut!. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing!. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating!. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan!. Repeat until all truffles are coated!. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator!. Truffles are best when served at room temperature!.Www@FoodAQ@Com