Chocolate Truffles With Rum Recipes

Steps:

• Coarsely chop 12 ounces of chocolate; set aside. In a saucepan, heat cream over low heat until bubbles form around sides of the pan. Remove from the heat; add chopped chocolate, stirring until melted and smooth. , Cool to room temperature. Stir in butter and extract. Cover tightly and refrigerate for at least 6 hours or until firm., Grate remaining chocolate; place in a shallow dish. Add nuts; set aside. Shape tablespoonfuls of chilled chocolate mixture into balls. Place on waxed paper-lined baking sheets. (If truffles are soft, refrigerate until easy to handle.) Roll truffles in chocolate-nut mixture. Store in an airtight container in the refrigerator.

Steps:

• break the plain chocolate into small pieces and melt in a bowl over boiling water. remove from heat and stir in the butter, rum and cream.
• leave the mixture until cool enough to handle stirring from time to time. shape into balls and chill for 1 hour
• to dip the truffles melt the plain chocolate as in step one.lower the truffles in one at a time using a dipping fork shake off surplus chocolate them place a little apart on greaseproof paper.
• leave until set them melt the white chocolate and pour into a piping bag and drizzle over the truffles one at a time.

Steps:

• Remember: when melting the chocolate DO NOT let your bowl touch the water.
• Place the chopped chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts and the mixture is smooth. Stir in rum. Place in the fridge until the mixture is firm enough to roll into balls.
• Line a trays with baking paper. Roll chocolate mixture into a ball ( you can vary the size but 2 teaspoons might be a good start size). Place on trays. Repeat until mixture is gone then place in the fridge for 1 hour or until firm.
• When firm place the dark chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water . Stir with a metal spoon until the chocolate melts and is smooth.
• Divide the truffles into 2 batches this is so they will keep firm while working them. Remove 1 batch from the fridge. Use a fork to dip truffles 1 at a time, in the melted chocolate to coat. Gently tap the fork on the edge of the bowl to allow excess chocolate to drip off. Carefully place on the prepared tray. Repeat until all have been dipped with the remaining truffles and melted chocolate. Set aside for 10 minutes to set.
• Place the white chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts and is smooth. Use a fork to drizzle the white chocolate over the truffles. Place in fridge to set for 5 minutes then you can store in a container in the fridge or serve.

Steps:

• Combine cream, butter and sugar in saucepan until hot. Stir in chocolate chips until melted.
• Stir in flavoring and transfer into bowl.
• Chill, stirring often, about one hour.
• Drop from teaspoon to waxed paper and chill 1/2 hour or until firm.
• Roll into balls.
• Roll in cornstarch and brush off excess, then dip into melted dipping chocolate, or roll in chopped nuts, unsweetened cocoa powder or serve in small tin cups.

Steps:

• 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.

Steps:

• Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
• Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
• With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

Steps:

• Place chocolate in a bowl. Bring cream, Grand Marnier, and salt to a simmer in a small saucepan. Pour over chocolate, and let stand for 2 minutes. Whisk until smooth.
• Pour chocolate mixture into an 8-inch square baking dish, and refrigerate until chilled, about 30 minutes.
• Scoop balls of chocolate mixture using a tablespoon or a 1-inch ice cream scoop. Roll balls in cocoa powder, tossing, until fully coated. Shake off excess.

Steps:

• Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.
• In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.
• Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.

Steps:

• In a microwave, melt chocolate chips and milk; stir until smooth. Stir in vanilla. Refrigerate, covered, 2 hours or until firm enough to roll. , Shape into 1-in. balls. Roll in coatings as desired.

Steps:

• Heat the chocolate and cream in a heatproof bowl set over a pan of just simmering water, making sure the bowl does not touch the water. Stir until the chocolate has melted and the mixture is smooth.
• Remove from the heat, and mix in the cake crumbs and rum. Leave to cool at room temperature until the mixture is firm enough to roll into balls, about 1 hr - don't worry if it splits slightly. If you're short of time, chill the mixture for up to 30 mins, stirring every 10 mins, until firm.
• If the mixture splits, stir again until smooth. Put the sprinkles in a shallow dish. Roll teaspoonfuls of the mixture into balls, then roll in the sprinkles to coat. Will keep in a cool, dry place in an airtight container for up to a week.