Bittersweet Truffles Recipes

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BITTERSWEET TRUFFLES

These delectable truffles make great holiday gifts. For pretty packing, look for mini foil or paper candy cups in the baking aisle of supermarkets or at specialty shops. While the truffles are still slightly soft, roll them in the desired coatings. Kids might like to help with this step.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h

Yield Makes 24

Number Of Ingredients 3



Bittersweet Truffles image

Steps:

  • Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan over medium-high heat; pour over chocolate. Let sit 2 to 3 minutes, then whisk until smooth. Refrigerate (uncovered) until somewhat firm, about 1 hour.
  • Spoon mounds (2 level teaspoons each) of chocolate mixture onto a large baking sheet lined with parchment or wax paper. Return to refrigerator 15 minutes.
  • With your hands, roll mounds into balls. Place desired coatings in shallow bowls; roll balls in coatings, pressing in and covering completely. Return to baking sheet; chill until set, about 30 minutes.

Nutrition Facts : Calories 65 g, Fat 5 g, Protein 1 g

8 ounces best-quality bittersweet chocolate, finely chopped
1/2 cup heavy cream
Assorted coatings, such as crushed peppermint candies, toasted sweetened shredded coconut, finely chopped pistachios or other nuts, and cocoa powder

BITTERSWEET CHOCOLATE TRUFFLES

Provided by Warren Brown

Categories     dessert

Time 1h55m

Yield approximately 5 1/2 dozen truffles

Number Of Ingredients 5



Bittersweet Chocolate Truffles image

Steps:

  • Finely chop the chocolate block or use pistoles. The size of the chocolate pieces is key. Make sure the chocolate is in small pieces so that the heat from the boiled cream can melt all of the chocolate.
  • Place chopped chocolate in a large non-reactive bowl. In a medium saucepan, bring cream, salt, and vanilla bean to a boil. Once mixture has boiled and foamed up, immediately remove the pan from the heat and pour it over the chocolate. Let chocolate and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated. Remove vanilla bean and stir in butter. Cover mixture and let sit until firm.
  • Fill a piping bag or zip top freezer bag with the truffle mixture and pipe into 1 tablespoon size dollops. Allow dollops to set up until they are firm. Roll dollops into round truffles. Truffles can be coated in powdered sugar, cocoa powder, ground nuts, coconut, etc.
  • Optional: Add 1-ounce distilled liquor or liqueurs (i.e. brandy, Kirsch, etc.) to butter for additional flavor variations. Distilled liquors or liqueurs add flavor without adding extra sweetness.

20 ounces bittersweet chocolate, in a block or in pistoles
1 1/4 cups heavy cream
Pinch salt
1/2 vanilla bean, scraped
2 1/2 ounces butter

BITTERSWEET-CHOCOLATE TRUFFLES

Chef Jody Williams serves this truffle mixture family-style at holiday parties, with spoons, so guests can scrape off shavings of ganache and toss them through cocoa powder or sandwich between wedges of clementine. It will end up on the table in whatever vessel you chill it in, which could be a pie plate or a decorative platter-it's your house!

Provided by Jody Williams

Categories     Bon Appétit     Dessert     Chocolate     Dark Chocolate     Milk/Cream     Grappa     Christmas     New Year's Eve

Yield Makes about 24

Number Of Ingredients 6



Bittersweet-Chocolate Truffles image

Steps:

  • Place chocolate in a medium heatproof bowl. Bring cream, salt, and 2 Tbsp. grappa to a simmer in a small saucepan over medium-high heat. As soon as bubbles begin to form at edges of pan, remove from heat and pour over chocolate. Let sit 3 minutes to let chocolate melt. Whisk (or blend with an immersion blender if you have one) until emulsified and smooth. Scrape into a shallow bowl or pie plate. Let ganache cool; cover and chill until firm, at least 2 hours.
  • Place cocoa in a medium bowl; set out on table with ganache and some spoons so guests can drag spoons across chocolate to make curls and toss in cocoa. Serve with clementines and amaro.
  • Do Ahead
  • Ganache can be made 3 days ahead. Keep chilled.

8 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons grappa, plus more for serving
Pinch of kosher salt
3/4 cup cocoa powder
Clementines, amaro, bourbon, and/or dark rum (for serving)

BITTERSWEET CHOCOLATE TRUFFLES ROYALE

It's hard to believe that these elegant chocolate truffles are made with just three ingredients. Even harder to believe: how simple they are to make.

Provided by My Food and Family

Categories     Chocolate Recipes

Time 3h20m

Yield 2 dozen truffles or 12 servings, 2 truffles each

Number Of Ingredients 3



Bittersweet Chocolate Truffles Royale image

Steps:

  • Chop 6 oz. of the chocolate; set aside. Bring cream to boil in medium saucepan on medium heat; remove from heat. Add chopped chocolate and butter; stir until chocolate is completely melted. Cover and freeze 1 to 2 hours or until firm enough to handle.
  • Use teaspoon to scoop chocolate mixture into 24 balls, each about 1 inch in diameter; place on wax paper-covered baking sheet. Freeze 20 min.
  • Chop remaining 6 oz. chocolate; place in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is partially melted; stir until chocolate is completely melted. Carefully dip each ball in chocolate, then return to baking sheet. Drizzle with any remaining chocolate. Refrigerate 30 min. or until firm.

Nutrition Facts : Calories 160, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 10 mg, Sodium 10 mg, Carbohydrate 14 g, Fiber 3 g, Sugar 9 g, Protein 2 g

3 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, divided
1/4 cup whipping cream
1 Tbsp. butter, softened

BITTERSWEET CHOCOLATE TRUFFLES

Categories     Candy     Chocolate     Dessert     Christmas     Valentine's Day     Oscars     Edible Gift     Bon Appétit

Yield Makes about 30 truffles

Number Of Ingredients 6



Bittersweet Chocolate Truffles image

Steps:

  • For truffle base:
  • Bring cream to simmer in heavy small saucepan. Remove from heat; cool to lukewarm, 10 minutes.
  • Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 ounces chocolate; stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.
  • Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.
  • For chocolate coating:
  • Line another rimmed baking sheet with waxed paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat. Cool slightly.
  • Scoop some of warm (not hot) melted chocolate into palm of hand. Place 1 chilled truffle in hand and roll in palm to coat. Transfer to prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary. Roll in cocoa powder if desired. For variations, see page 61 for instructions on rolling in toppings. Chill until firm, about 1 hour. Do ahead Can be made 1 week ahead. Store in airtight container and keep chilled. Let stand at room temperature 1 hour before serving.

Truffle base
1 1/4 cups heavy whipping cream
9 ounces high-quality bittersweet chocolate (70% cocoa), chopped, divided
Chocolate coating
8 ounces high-quality bittersweet chocolate (70% cocoa), chopped
Unsweetened cocoa powder (optional; for rolling)

BITTERSWEET TRUFFLE TART

A hint of strawberry flavor adds an unexpected twist to this chocolaty dessert. The cocoa-flavored crust is topped with a layer of chocolate and almond-laced mascarpone. There is 3 hrs chill time not mentioned in posted times

Provided by Annacia

Categories     Dessert

Time 52m

Yield 10 serving(s)

Number Of Ingredients 14



Bittersweet Truffle Tart image

Steps:

  • Preheat oven to 350 degrees F.
  • FOR CRUST:.
  • In a large bowl, combine flour, powdered sugar, ground almonds, butter, and cocoa powder.
  • Beat with an electric mixer until combined.
  • Knead gently with hands until mixture comes together.
  • Press dough onto the bottom and up the side of an ungreased 9- or 9 1/2-inch fluted square or round tart pan that has a removable bottom or a 9-inch pie plate.
  • Bake for 12 to 14 minutes or until crust is slightly puffed.
  • Cool in pan on a wire rack.
  • FOR FILLING:.
  • In a medium saucepan, combine whipping cream, the 12 ounces chocolate, and the granulated sugar.
  • Cook over medium heat just until chocolate is melted, stirring occasionally.
  • Transfer to a medium bowl; whisk in strawberry jam.
  • Cover and chill about 1 hour or until mixture is cooled and slightly thickened, stirring occasionally.
  • Beat cooled chocolate mixture about 30 seconds or just until the color lightens slightly.
  • Pour into crust, spreading evenly.
  • Cover and chill about 2 hours or until firm.
  • PEREPARE WHIPPED ALMOND MASCARPONE:.
  • In a medium bowl, combine half of an 8-ounce carton mascarpone cheese, 2/3 cup sugar, 1/3 cup whipping cream, and 1/8 teaspoon almond extract. Beat with an electric mixer on medium speed until smooth.
  • Beat on high speed until mixture is thick and holds firm peaks.
  • TO SERVE:.
  • Using a small sharp knife, gently loosen edge of crust from side of pan. Remove side of tart pan.
  • Spread the whipped mascarpone over top of tart.
  • If desired, sprinkle each serving with the chocolate shavings. Makes 10 servings.

Nutrition Facts : Calories 395.1, Fat 25, SaturatedFat 13.6, Cholesterol 69.9, Sodium 69.8, Carbohydrate 42.3, Fiber 2, Sugar 30, Protein 3.9

2/3 cup all-purpose flour
1/2 cup powdered sugar
1/2 cup ground blanched almond
6 tablespoons butter, softened
1/3 cup unsweetened cocoa powder
1 1/4 cups whipping cream
12 ounces bittersweet chocolate, chopped
1/4 cup granulated sugar
1/4 cup strawberry jam
8 ounces mascarpone cheese
2/3 cup sugar
1/3 cup whipping cream
1/8 teaspoon almond extract
bittersweet chocolate, shavings (optional)

BITTERSWEET CHOCOLATE TRUFFLES

A touch of coffee intensifies the chocolate flavor of these easy, rich truffles. After shaping into balls, they're rolled in cocoa powder or coconut.

Provided by My Food and Family

Categories     Baking Ingredients

Time 2h15m

Yield Makes 2 doz. or 24 servings, one truffle each.

Number Of Ingredients 8



Bittersweet Chocolate Truffles image

Steps:

  • Add coffee granules to cream in large microwaveable bowl; stir until coffee is completely dissolved. Add butter and sugar; mix well.
  • Microwave on HIGH 3 min. or until mixture comes to full boil, stirring every 1-1/2 min. Add chocolate and vanilla; stir until chocolate is completely melted.
  • Refrigerate 2 hours or until firm enough to handle. Shape into 24 balls, each about 1 inch in diameter. Roll in cocoa and/or coconut.

Nutrition Facts : Calories 130, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g

2 Tbsp. MAXWELL HOUSE Instant Coffee, any variety
3/4 cup whipping cream
1/4 cup butter or margarine, cut into chunks
3 Tbsp. sugar
3 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, broken into pieces
1/2 tsp. vanilla
1/4 cup unsweetened cocoa powder
1/2 cup BAKER'S ANGEL FLAKE Coconut

BITTERSWEET CHOCOLATE TRUFFLES

This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe.

Provided by Aunt Cookie

Categories     Candy

Time 35m

Yield 3 lbs

Number Of Ingredients 7



Bittersweet Chocolate Truffles image

Steps:

  • Heat milk, cream, butter, invert sugar and vanilla to a simmer.
  • Pour over chocolate, stir to incorporate and let cool until mixture can be piped.
  • Pipe with plain tip on to sheet pan covered with parchment.
  • Cool.
  • Roll/toss in cocoa powder.

Nutrition Facts : Calories 863.4, Fat 93.9, SaturatedFat 59, Cholesterol 291.5, Sodium 69.3, Carbohydrate 5.1, Sugar 0.1, Protein 4.2

4 1/2 ounces milk
10 1/2 ounces heavy cream
7 ounces unsalted butter
3 ounces invert sugar (corn syrup)
1/2 vanilla bean, split and scraped
28 ounces bittersweet chocolate, chopped fine
cocoa powder

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