- Chocolat-Anise Truffles
- Chocolate Truffles
- Cognac Truffles
- Dark Chocolate Truffles
- Easy Truffles
- Generic Chocolate Truffle Recipe
- Rum Balls
- Rum Truffles 1
- Rum Truffles 2
- Truffles 1
- Truffles 2
- Whisky Truffles
- White Chocolate Hazelnut-Apricot Truffles
- White Chocolate Truffles
Cameron Kelly Brown
- 1/4 cup Anise liquor
- 1/2 cup butter
- 12 oz. semi-sweet chocolate
- 2 cups pulverized anisette cookies
Instructions: In a double boiler melt the chocolate, constantly stirring with a wooden spoon. When the chocolate has melted, add the butter and slowly stir it into the chocolate as it melts. Continue to stir for another minute until it is well mixed and smooth. Add in the Rum and stir until well mixed, then sprinkle in the pulvarized anisette cookies (a little at a time, as sometimes it takes less) until the mixture is slightly thickened but still smooth. You want the mixture to remain as a thick sauce at this point.
When you have thoroughly mixed in the anisettes, rest the top of your double boiler in a bucket of ice and WHISK the truffle mixture slowly until it has cooled (about 15 minutes). Do not stop whicking or the butter and rum will separate out of the chocolate-anisette. When the sauce is completely cooled it should have a soft but solid consistency which you can then spoon out and form into truffles and coat with chocolate powder or confectioners sugar. (Back to Menu)
Source: Eagle Brand milk can.
(makes about 6 dozen)
- 3 pkg (175 g each) semi-sweet chocolate chips
- 1 can sweetened condensed milk
- 1 Tbsp (15 mL) vanilla
Finely chopped nuts, flaked coconut, chocolate sprinkles, coloured sprinkles, unsweetened cocoa powder, icing sugar
Instructions: In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk. Remove from heat; stir in vanilla. Chill 2 hours or until firm. Shape into 1-inch (2.5 cm) balls; roll in any of the above coatings. Chill 1 hour or until firm. Store covered at room temperature. (Back to Menu)
Mary Jane Kelly
- 3 1 oz square of unsweetened chocolate
- 1 1/4 c confectioners' sugar
- 1/3 c butter
- 3 egg yolks (I use the whites to make macaroons or meringue cookies)
- 1 tsp vanilla or 2 TBSP of cognac
Instructions: Melt chocolate. Combine sugar and butter in bowl. Cream together. Add egg yolks, 1 at a time. Stir in melted chocolate and flavouring. Chill mixture. Break off pieces and form into balls. Roll in coating. Air-dry 1 hour. Store in air-tight container in very cool place. Makes about fifty truffles.
Suggested coatings: ground almonds or other nuts, cocoa, more melted chocolate, confectioners' sugar, coconut, chocolate or coloured jimmies.
Note that this uses raw egg yolks. I find a melon baller to be very handy in forming the truffles. (Back to Menu)
DARK CHOCOLATE TRUFFLES
Source: "Cocolat", by Alice Medrich
I use little wax paper cones for the piping bags, then filled them with the appropriately colored chocolate.
Melt some chocolate (Alice Medrich says "Chocolate chips do NOT make good piping chocolate."). Then put a spoon full or two into the cone, fold the open end over till it is sealed, cut off the tip, and pipe away. You can do some fabulous decoration with these little piping cones! (Back to Menu)
Mary Jane Kelly
- 8 oz Semi-sweet chocolate
- 1/3 c Milk
- 1/3 c Unsalted butter
- 2 ea Egg yolks, slightly beaten
- 1/4 t Vanilla extract
- 1 x Unsweetened cocoa
Instructions: In saucepan, melt chocolate with milk and butter over low heat, stirring until smooth. Remove from heat. Stir 1/4 cup hot mixture into egg yolks, the whisk yolks into chocolate mixture in saucepan. Add vanilla; beat well. Pour into small bowl; cover and refrigerate until firm. (You can store in refrigerator for up to 2 days at this point.)
Form teaspoonfuls into balls; roll in cocoa and shake off excess. Makes 1 pound (about 2 dozen). About 75 calories each.
For gift-giving: use a glass jar with lid or candy dish covered with plastic wrap. Store covered in refrigerator for 3 weeks and in freezer for up to 2 months. (Back to Menu)
GENERIC CHOCOLATE TRUFFLE RECIPE
Stephanie da Silva
- 8 ounces of semi-sweet or bittersweet chocolate, coarsely chopped
- 1/2 cup whipping cream (32% milk fat)
- 1/4 cup unsalted butter
- 2 tsp vanilla OR 4 tsp favourite liquer
Place whipping cream and chocolate in a heavy saucepan over low heat and stir occasionally until chocolate melts. Add butter and continue stirring until butter is melted. Remove from heat and let cool to room temperature. Add liquer or vanilla (or nothing! Works this way also). Let sit in refrigerator until hard (about eight hours or so). Dig out by the teaspoon and form into balls, then roll in finely chopped nuts (ground almonds are heavenly), cocoa, icing sugar, or coconut or dip in chocolate. Makes 36-48. (Back to Menu)
Stephanie da Silva
(makes approx. 75 small balls)
- 1 12 oz. box vanilla wafers
- 1 cup walnuts (or pecans)
- 1 cup powdered sugar
- 3 Tbsp cocoa
- 2 Tbsp corn syrup
- 1/2-2/3 cup rum (or bourbon)
- powdered sugar for rolling balls, sifted
Place vanilla wafers in bowl of food processor and process to texture similar to cornmeal. Put in a large bowl. Process the walnuts until well ground (but not walnut butter!). Add to wafer crumbs. Add remaining dry ingredients and mix well. Add corn syrup and rum and mix well.
Roll into balls (loosely small bite size) and roll in powdered sugar. Store in airtight container. It is best to try to wait 24 hours before eating. The flavor improves greatly. (Back to Menu)
RUM TRUFFLES 1
- 4 oz. semi-sweet chocolate
- 1/2 stick of butter
- 2 1/3 cup sifted powder sugar
- 2 tsp or more if you like of RUM
- chocolate sprinkles
Slowly melt chocolate in saucepan, add butter, stir constantly until blended. Remove from heat stir in powder sugar and add rum. Make into 1" balls and roll in chocolate sprinkles. Let cool for 5 hours. (Back to Menu)
RUM TRUFFLES 2
Stephanie da Silva
- 3.5 ozs cooking chocolate
- 2 egg yolks
- 1 oz ground almonds
- 2 ozs butter
- 7 ozs icing sugar (powdered sugar)
- 2 Tbsp dark rum
- 1 oz plain biscuit crumbs
Put broken choc. & butter in bowl & soften in microwave or double boiler. Mix in egg yolks then remaining ingredients, except coconut. Chill until firm then form into small balls & roll in coconut. Keep in refrigerator.
Variations: Replace Rum with tipple of your choice ie Brandy, Sherry, Orange or Coffee liqueur. The mixture may be rolled around a glace cherry or ginger. Try choc. hail instead of coconut. For a real luxury, soak a few glace cherries in the same liqueur overnight (or longer) then make the balls. Superb with coffee liqueur...I'm trying them with Grand Marnier this year..cheers (Back to Menu)
Stephanie da Silva
- 150 gm very good quality desert chocolate
- 150 ml double cream
- 25 gm butter
Instructions: Grind up the chocolate in a food processor until granular. Melt the butter and cream (also yoghurt if you want) in a saucepan until simmering. Then pour the cream mixture into the processor whilst working. When the mixture is welll and truly mixed (making sure to get the cream that has splattered onto the underside of the lid) separate in to four bowls. Allow to cool completely and then place in a fridge overnight.
In the morning using a cold spoon form the chocolate mixture into little truffle shaped balls. This is best done if your hands have been rinsed in cold water for a while. You now have about 20-30 chocolate truffles.
First if you want rum truffles mix a good quantity of rum (or a few drops of rum flavouring) into the cream mixture as you melt the butter.
Once you have spooned out the truffles you can roll them in cocoa, chopped nuts or whatever you want. (Back to Menu)
Stephanie da Silva
- 1/4 cup of heavy cream
- 1/4 cup of butter (softened)
- 6 oz. bittersweet chocolate.
Instructions: Boil the cream until it thickens. Add the chocolate (broken so it melts faster) and heat until melted. Add butter and stir till melted and mixed. Then whisk in 3 tablespoons of your favorite liqueur, pour into a bowl and chill. Stir several times during the chilling process, and when the stuff is firm, shape it into balls and roll in cocoa, or whatever strikes your fancy. I made:
-- Kahlua dipped in chocolate
-- Drambuie rolled in cocoa
-- mint/Baileys rolled in powdered sugar
-- Frangelico rolled in chopped nuts,
-- Rum rolled in granulated sugar with cinnamon.
Notes: Store them in the fridge, and bring them out shortly before serving to soften up some. (Back to Menu)
I don't know much about ingredient quantities but I should point out that the ingredients are in British measures.
- 1.5 lbs good quality plain chocolate
- 10 fl.oz. double cream
- 1 "small" glass whisky
Instructions: Bring cream to the boil. Remove from heat and add half the chocolate (broken up). Stir gently until chocolate melted and thouroughly mixed. Add the whisky and stir until well mixed in.
Transfer mixture to a metal bowl (I don't bother with this and just keep it all in the original saucepan) and place in a bowl of iced water. Beat with a wooden spoon until cool and thick.
Transfer mixture into piping bag and pipe into 2.5 cm rounds on sheet of greasproof paper. Place in fridge to firm up.
Remove from fridge and roll into balls (original recipe suggests dusting hands with icing sugar to prevent sticking but it doesn't seem to work). This is incredibly messy. Make sure you have a bowlful of hot water to plunge your hands into afterwards or else you'll end up with chocolate covered taps.
Keep balls on greaseproof paper and chill in fridge again until firm. I actually put mine in freezer section for about 1/2 hour.
Melt the remaining chocolate. Try to do this with as little heat as possible or else the balls will rapidly disintegrate with the heat. Using small forks dip each ball into melted chocolate and cover thouroughly. Do each ball as fast as possible. The original recipe suggested rolling each ball in cocoa while the chocolate is still molten but I reckon this will cause ball breakdown due to the extra handling involved.
Eating and storage: It is suggested that they improve if you keep them for a few days before eating. It is extremely difficult to verify this. In any case, keep in an airtight container in the fridge with a padlock on. (Back to Menu)
WHITE CHOCOLATE HAZELNUT-APRICOT TRUFFLES
Source: Natalie Haughton's 365 Great Chocolate Desserts (Harper/Collins: $16.95), but I got it from the LA Times food section.
(makes 28 truffles)
- 1 1/4 C hazelnuts (aka filberts)
- 1/4 C finely chopped dried apricots
- 24 ounces imported white chocolate
- 6 Tbl heavy cream
On a baking sheet, spread out 1 1/4 C hazelnuts. Bake at 350 F for 10 minutes, or until nuts are light brown and the dark skins are cracked. Remove as much of the skins as possible by rubbing nuts in a terry-cloth towel. Finely chop nuts in a food processor.
In a 1-quart glass container, combine 12 ounces imported white chocolate, cut up and 6 Tbl heavy cream.
[Note: I used the Nestle white chocolate chips that are available in my local supermarket. It worked well, but I am sure it would be better if you use a good import instead.]
Microwave mixture on MEDIUM (70% power), 3 to 4 minutes, stirring twice, until chocolate is melted and smooth. [You can do this step in a double-boiler if you don't have a microwave.]
Stir into melted chocolate 3/4 C of the chopped nuts and 1/4 C finely chopped dried apricots.
Cover the mixture and refrigerate 1 to 2 hours, or until mixture is firm enough to hold its shape. (If mixture gets too hard, let stand at room temperature for 30 minutes or so, until firm but soft enough to shape.)
Form 28 smooth 1 1/4-inch diameter balls, either by using a 1 1/4-inch automatic-release ice cream scoop, or by rolling 1 Tbl of the mixture between your (clean!) hands.
Place on a wax paper-lined cookie sheet and refrigerate until firm, 1 hour or longer.
In a small glass dish, place another 12 ounces imported white chocolate, cut up.
[Variation: use 12 ounces of semisweet chocolate. Or use 2 separate 6-ounce portions of each and dip 14 of the truffles in the white chocolate and the other 14 in the semisweet.]
Microwave on MEDIUM (70% power), 3 to 4 minutes, stirring often, until chocolate is melted, smooth, and warm.
Work quickly so the dipping chocolate does not harden before you are through. If it does, pop it back into the microwave for a few seconds.
Using a fork to 'hold' the truffle (do not 'spear' the truffle. I found 2 forks worked better for me. Maybe you are not as clumsy as I am), dip the truffles, 1 at a time, into the melted chocolate. Tap on edge of dish to remove any excess. Place on a wax paper-lined cookie sheet and, before the dipped layer can harden, sprinkle with the remaining chopped nuts.
Store in airtight container in refrigerator up to 2 weeks, or in freezer 1 month. Serve in paper candy cups.
Nutrient Analysis Per Truffle:
- Calories 183 kcal
- Protein 2 g
- Carbohydrates 15 g
- Fat 13 g
- Cholesterol 10 mg
- Sodium 27 mg
- Fiber 0.2 g
- 64% calories from fat (ARRRRGGGGGHHHHHHH!)
(Back to Menu)
WHITE CHOCOLATE TRUFFLES
Mary Jane Kelly
Source: "Madam Chocolate's Book of Divine Indulgences" by Elaine Sherman
- 8 oz white chocolate
- 48 ea good walnut / pecan halves
- 6 T unsalted butter, room temp.
- 1 1/2 T water
- 1 ea large egg yolk
Instructions: Preheat oven to 300F. Set aside a wax paper-lined baking sheet. Chop the white chocolate into small pieces and set aside. Toast the nuts on a baking sheet in a single layer for 5 to 8 minutes. Set them aside.
In the top of a double boiler over hot, not boiling water, melt the white chocolate and the butter in the water. Stir until smooth.
A NOTE on Melting White Chocolate: Since the fats in white chocolates melt at different temperatures, and since the milk proteins tend to clump if overheated, melting white chocolate can be very frustrating. I've found that the easiest method is to chop the chocolate into small pieces and melt them in the microwave. Microwave at high power for 1 minute, then stir. If necessary, continue the process for additional 30-second intervals until completely melted. Microwave only until smooth; DO NOT OVERHEAT!!!
Pour into a bowl and add the yolk. Continue beating until the mixture is fluffy and cooled to room temperature. Chill until firm (about 4 hours). Remove from refrigerator and form into 24 1-inch balls. Sandwich between 2 nut halves. Chill until ready to serve. (Back to Menu)
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