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Making Chocolate Truffles
Chocolate Truffles are a wonderful homemade gift for somebody special in your life or a great dessert for a party. With the recipes below, you can easily make these treats at home.
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Basic Truffles
DIRECTIONS:
In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.
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Recipe For a Chocolate Dessert - Chocolate Truffles
INGREDIENTS:
3 cups semi-sweet chocolate chips |
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DIRECTIONS:
In heavy saucepan, over low heat, melt chocolate chips with condensed milk. Remove from heat; stir in vanilla. Chill 2-3 hours or until firm.
Shape into 1-inch balls; roll in any of the listed coatings.
Chill 1 hour or until firm. Store tightly covered at room temperature.
Original recipe yield: 6 dozen.
VARIATIONS:
Microwave: In 1-quart glass measure, combine chips and condensed milk. Microwave on full power (high) 3 minutes, stirring after 1 1/2 minutes. Stir until smooth. Proceed as directed above.
Amaretto: Omit vanilla. Add 3 tablespoons amaretto or other almond- flavored liqueur and 1/2 teaspoon almond extract. Roll in finely chopped toasted almonds.
Orange: Omit vanilla. Add 3 tablespoons orange-flavored liqueur. Roll in finely chopped toasted almonds mixed with finely grated orange rind.
Rum: Omit vanilla. Add 1/4 cup dark rum. Roll in flaked coconut.
Bourbon: Omit vanilla. Add 3 tablespoons bourbon. Roll in finely chopped toasted nuts.
Tip: Place individual Chocolate Truffles into gold or silver foil candy wrappers and arrange on a dessert tray.
Double Peanut Truffles
Peanut butter chips are melted with cream and speckled with peanuts, then chilled, shaped into balls and rolled in cocoa and confectioners' sugar.
INGREDIENTS:
1 (10 ounce) package REESE'S Peanut Butter Chips
1 cup heavy cream
1/4 cup finely chopped peanuts
1/2 cup confectioners' sugar
1/4 cup HERSHEY'S Dutch Processed Cocoa
DIRECTIONS:
Butter 8-or 9-inch square pan; set aside.
Stir together peanut butter chips, whipping cream and peanuts in medium saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is well blended. Pour mixture into prepared pan; refrigerate 2 hours or until mixture is firm.
Stir together powdered sugar and cocoa in small bowl. To prepare truffles, shape small spoonfuls of mixture with hands into 1-inch balls. Gently roll balls in cocoa mixture, coating all sides. Store in refrigerator. Re-roll truffles in cocoa mixture before serving, if desi
Original recipe yield: 4 dozen.
Peanut Butter and Chocolate Truffles
INGREDIENTS:
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
DIRECTIONS:
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.
Makes about 3 dozen truffles.
Rich Chocolate Pumpkin Truffles
These delicious chocolate treats make stunning holiday gifts
INGREDIENTS:
2 1/2 cups crushed vanilla wafers
1 cup ground almonds
3/4 cup sifted powdered sugar
2 teaspoons ground cinnamon
1 cup NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels, melted
1/2 cup LIBBY'S® 100% Pure Pumpkin
1/3 cup coffee flavored liqueur
DIRECTIONS:
Combine crushed cookies, ground almonds, 1/2 cup powdered sugar and cinnamon in medium bowl. Blend in melted chocolate (Follow melting direction on NESTLE package,) pumpkin and coffee liqueur. Shape into 1-inch balls. Refrigerate. Dust with remaining powdered sugar just before serving.
Original recipe yield: 4 dozen.
Chocolate Covered Truffles
INGREDIENTS:
1/4 C butter
1 1/2 lbs. real semisweet chocolate
3/4 C non-dairy coffee creamer
1/2 teaspoon vanilla extract
1 1/2 pounds real milk chocolate for dipping
1 cup finely chopped chocolate, milk or semisweet for decoration.
DIRECTIONS:
Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125° F on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into small balls. Melt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate.
Makes about 3 dozen truffles.
Mocha Truffles
INGREDIENTS:
2 packages (12 oz each) semisweet chocolate chips
8 oz. cream cheese, softened
3 T instant coffee granules
2 tsp. water
1 lb. good dark chocolate cocoa confectionery coating
white confectionery coating, optional
DIRECTIONS:
In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. Chill until firm enough to shape. shape into 1" balls and place on a waxed paper-lined cookie sheet. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white coating and drizzle over truffles.
Makes about about 5 1/2 dozen truffles.
White Chocolate Truffles
INGREDIENTS:
1/4 C butter
1/2 C confectioner's sugar
1 teaspoon almond extract
1 egg yolk
8 oz. white chocolate, broken into small pieces
1 C chopped blanched almonds, lightly toasted
DIRECTIONS:
Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly. Remove from heat. Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth. Transfer to a shallow glass casserole dish. Cover and refrigerate 1 hour.
Shape mixture into 1 inch balls. Roll in almonds. Cover and refrigerate at least 8 hours. Place in miniature foil cups at room temperature to serve. Store in airtight container in refrigerator.
Makes about 2 dozen truffles.
Strawberry Truffles
INGREDIENTS:
8 oz. cream cheese at room temperature
5 oz. white chocolate
4 cups confectioner's sugar
1 tsp. grated fresh ginger root
18 medium fresh strawberries
1/4 cup finely minced crystallized ginger (get it in a gourmet food store or well stocked supermarket)
1/2 cup toasted coconut
1/2 cup finely chopped pistachio nuts
DIRECTIONS:
Melt white chocolate in the top of a double boiler, let cool.
Beat together the cream cheese, sugar and ginger root until smooth. Add melted white chocolate and mix well. Chill for at least 1 hour or until easy to handle. Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit. Pat strawberry dry. Put a little crystallized ginger into each strawberry. Shape the cheese mixture around the fruit. Coat one end in the toasted coconut, the other in the pistachio nuts. Place truffles in candy cups and chill until serving time.
Makes about 18 truffles
Additional Resources
Fabulous Homemade Truffles
Quick and Easy Chocolate Truffles Recipes:
Resource 1 and Resource 2.