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
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
BITTERSWEET CHOCOLATE TRUFFLES
Provided by Warren Brown
Categories dessert
Time 1h55m
Yield approximately 5 1/2 dozen truffles
Number Of Ingredients 5
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.
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
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.
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
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
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
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.
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
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
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
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
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
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
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BITTERSWEET CHOCOLATE TRUFFLES ROLLED IN SPICES RECIPE
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4/5 Category CandyServings 48Total Time 2 hrs 30 mins
- In a medium saucepan, bring the cream and corn syrup to a boil. Put the bittersweet chocolate in a medium bowl and pour the hot cream over it. Let stand for 2 to 3 minutes, then whisk until smooth. Whisk in the butter. Refrigerate until firm, at least 1 hour.
- Meanwhile, in a small dry skillet, toast the coconut over moderate heat, stirring constantly, until just lightly browned, about 2 minutes. Transfer to a small bowl and let cool. Stir in the cardamom, cloves, 2 tablespoons of the sugar and 1/4 teaspoon of the cinnamon. In another small bowl, whisk 1/3 cup of the sugar with the remaining 1 tablespoon of cinnamon, the allspice and the chipotle and ancho chile powders. In a third small bowl, whisk 1/4 cup of the cocoa powder with the five-spice powder and the remaining 1/3 cup of sugar. Put the remaining 1/4 cup of cocoa in another bowl.
- Line a baking sheet with parchment paper. Scoop up level tablespoons of the ganache and drop them onto the parchment. Place the baking sheet in the refrigerator for 10 minutes. Using your hands, roll each mound of ganache into a ball; you may have to cool your hands in ice water periodically while you work.
- Roll 1 truffle at a time into 1 of the coatings. Return the truffles to the baking sheet, cover loosely and refrigerate until chilled.
BITTERSWEET TRUFFLES RECIPE - DELISH
From delish.com
Cuisine AmericanEstimated Reading Time 2 minsServings 24Total Time 2 hrs
- Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan over medium-high heat; pour over chocolate.
- Spoon mounds (2 level teaspoons each) of chocolate mixture onto a large baking sheet lined with parchment or wax paper.
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