CHOCOLATE TRUFFLES
Provided by Jacques Torres
Categories Liqueur Milk/Cream Chocolate Nut Dessert Christmas Coconut Pastry Vegetarian Pescatarian Wheat/Gluten-Free Soy Free Kosher
Yield Yield: About 180 truffles
Number Of Ingredients 11
Steps:
- Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure that you have chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once; the shock of the temperature extremes would cause the fat in the chocolate to separate. As the chocolate melts, you will see some elasticity if there is no fat separation. This means the chocolate still has an emulsion; the fat molecules are still holding together. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.
- If the ganache separates, it is very easy to fix. Simply add a small amount of cold cream and whisk well. This will bring the ganache back together. The ganache should be thick, shiny, and smooth. Add the desired flavoring and mix until fully incorporated. Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. I usually make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set.
- When the ganache has cooled to the consistency of toothpaste, scrape it into a pastry bag fitted with a 1/2-inch plain tip. Do not stir the ganache when you do this. Incorporating air by stirring will cause the ganache to harden. Pipe 1-inch-diameter mounds spaced 1 inch apart on a parchment paper-covered baking sheet. To pipe the mounds, hold the pastry bag at a slight angle and allow the tip to touch the parchment as you begin to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound. You can also use a spoon and drop small mounds of ganache onto the baking sheet. Let the truffles harden at room temperature for a couple of hours (or in the refrigerator for 15 minutes), until they are hard enough to roll with your hands.
- When I roll the truffles, I usually wear surgical gloves. The gloves are not mandatory but if you do not use them, be sure your hands are very clean. To roll the mound into a ball, place a truffle between both palms, squeeze slightly, and roll between your hands. The truffles will look nicer if they are as round as possible. When all the truffles are rolled into balls, they are ready to be coated. If they have become too soft, place them in the refrigerator for 1 to 2 hours until they are firm enough to dip.
- You can use either a dipping fork or your hands to dip the truffles in chocolate. To use the fork, drop the truffle into the bowl of tempered chocolate and then retrieve it with the dipping fork. Hold the fork over the bowl for several seconds to allow the excess chocolate to drip back into the bowl. Gently scrape the bottom of the fork against the side of the bowl to remove any excess chocolate and roll the dipped truffle in the desired garnish. Place on a parchment paper-covered baking sheet. If you use your hands, dab some chocolate in the palm of one hand. Roll the truffle in that palm to completely coat it with chocolate. Place the enrobed truffle on the baking sheet. Repeat for the remaining truffles. This method is very quick but it can also be extremely messy.
- When all of the truffles have been coated once, repeat the enrobing procedure. This is necessary only when you enrobe the truffles by hand rather than with a fork. The truffles are usually more evenly coated when dipped with a fork. As soon as each truffle gets a second coating, immediately roll it in the desired garnish. You need to do this before the chocolate sets or the topping will not adhere. At this stage, it is good to have a friend help because it is hard to dip and roll at the same time. Place the truffles on a clean parchment paper-covered baking sheet and allow them to set, about 5 minutes.
- The truffles will keep for up to 2 weeks at room temperature, when stored in an airtight container.
- To toast coconut: Preheat the oven to 400°F (204°C). Spread the coconut on a baking sheet and place in the oven for about 3 minutes. Remove from the oven and stir to keep the sugar in the coconut from burning. Return to the oven and toast until golden brown, about 3 more minutes. Remove the baking sheet from the oven and cool on a wire rack.
- To toast nuts: Preheat oven to 300°F (148°C). Spread the nuts evenly on a baking sheet and place in the oven. Toast for about 30 minutes, until they are golden brown. You will be able to smell the nuts when they are ready. A good test is to break a nut in half and check to see if it is light brown on the inside. Toasting nuts brings out their natural flavor. Remove them from the oven and allow to cool completely on the baking sheet on a wire rack.
CHOCOLATE TRUFFLES
Roll Alton Brown's melt-in-your-mouth Chocolate Truffles from Food Network for a luxurious treat that works as a perfect gift.
Provided by Alton Brown
Categories dessert
Time 3h25m
Yield 30 to 35 truffles
Number Of Ingredients 7
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.
HOW TO MAKE CHOCOLATE TRUFFLES
If you've never made homemade truffles before, these are way easier than you think, and make for an impressive edible gift. I ended up doing a gingerbread spice version, which is chef-speak for pumpkin spice, but the fun part is getting to flavor these any way you like! To guarantee the perfect ganache, use a scale to make sure you match 60% of the chocolate's weight in cream.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h
Yield 18
Number Of Ingredients 9
Steps:
- Add chocolate chips to a heat-proof mixing bowl; add ginger, cinnamon, black pepper, salt, and cayenne. Heat cream over medium heat until it just starts to simmer. Immediately remove from heat and pour hot cream over chocolate. Shake bowl slightly to fully cover the chocolate; let sit for 2 minutes. Slowly whisk until well combined and a thick, glossy ganache forms.
- Cover ganache with plastic wrap and let cool to room temperature or until firm enough to scoop, about 15 minutes. Form about 2 teaspoons of the ganache into balls using a small sorbet scoop, or roll by hand. Place balls onto a baking sheet lined with silicone or parchment paper. Refrigerate until cold and firm, about 15 minutes, then re-roll as needed to smoothen.
- Place a heat-proof bowl over a pot of hot water on the lowest heat settling. Add most of the chocolate chips, reserving about 1/3 cup, to the bowl and let melt, about 5 minutes. In the meantime, break gingersnap in half and place on a plate next to a microplane. Stir the reserved chocolate chips into the melted chocolate until they disappear. Remove from heat.
- Dip truffles into the melted chocolate by hand or by holding each truffle with a fork and spooning the chocolate on top. Place truffles on the baking sheet and swirl the tops with your finger. Grate the gingersnap on top. Let truffles rest on the baking sheet until the coating dries and hardens completely, trimming away excess chocolate from the bases using the back of a knife if desired.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 25.7 g, Cholesterol 14.9 mg, Fat 13.8 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 8.1 g, Sodium 27.2 mg, Sugar 0.1 g
CHOCOLATE TRUFFLE CRUMB BARS
I needed to make a quick chocolate cookie to send to my godchild for her birthday. She is in college now (I feel so old) and she thought these were "the bomb" (her quote). I got this recipe from Camilla Saulsbury's Cake Mix Cookies book. Obviously, it travels well. Rich with a cake mix crust. I may have spent 10 minutes mixing these up.
Provided by mary winecoff
Categories Bar Cookie
Time 55m
Yield 24-36 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray.
- In a large bowl, place the cake mix, melted butter and egg.
- Blend 1 to 2 minutes with mixer set on medium speed until crumbly.
- Set aside 1 cup of the crumb mixture.
- Firmly press remaining crumb mixture into bottom of pan.
- Bake 15 minutes.
- In a medium saucepan, combine 1 cup of the chocolate chips and condensed milk.
- Warm over low heat, stirring until smooth.
- Remove from heat and stir in vanilla.
- Spread over hot crust.
- Stir walnuts and remaining 1 cup chocolate chips into reserved crumb mixture.
- Sprinkle over chocolate filling.
- Bake 25 to 28 minutes or until topping is firm to the touch.
- Transfer to wire rack and cool completely.
- Cut into bars.
CHOCOLATE TRUFFLES
Provided by Bobby Flay
Time 2h20m
Yield 200 pieces
Number Of Ingredients 7
Steps:
- Dry Roast the spices in a saute pan over medium-high heat until you can smell the perfume from the spices. Once the spices have been roasted for a bit, then add the heavy cream. Remove from heat and steep 1 hour. Strain out the spices.
- Reheat the strained cream and pour the warm cream over the chocolate. Stir with a spatula to mix the chocolate completely until melted and combined. Once the chocolate is uniform in texture, add the butter and stir until well combined.
- Pour into another bowl and allow to cool to room temperature. Place in a pastry bag and form little blobs onto a tray. Refrigerate until firm to the touch. Remove and roll to desired form.
CHOCOLATE TRUFFLES
Categories Chocolate Dessert Cognac/Armagnac Fall Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 30
Number Of Ingredients 4
Steps:
- 1. Place chocolate in a bowl. Bring cream to a boil in a small, heavy saucepan. Pour cream over chocolate. Let stand for 3 to 5 minutes; gently stir until smooth. Add liqueur and stir to combine. Cover loosely with plastic wrap and refrigerate until firm, at least 3 hours.
- 2. Sift cocoa into a bowl. Using a measuring spoon, scoop up 1 teaspoon of chocolate, and quickly roll into a ball about 3/4 inch across. Drop into cocoa; roll each truffle in cocoa to coat. Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks.
MOONSTRUCK'S CHOCOLATE TRUFFLE BARS
My fiance Andrey used to take me to Moonstruck chocolate co. quite often for some of the best chocolate desserts out there. This recipe is from Moonstruck's Web site. Mmmm. According to the site, "Store the finished bars in an airtight container to prevent from drying out.These have a better eating quality if eaten at room temperature."
Provided by ThatSouthernBelle
Categories Bar Cookie
Time 55m
Yield 72 Squares, 72 serving(s)
Number Of Ingredients 11
Steps:
- Truffle Bar Crust:.
- Preheat the oven to 350_F.
- Lightly spray a 9" x 13" cake pan with some pan spray. Set aside.
- Place the butter in a heavy saucepan.
- Melt the butter over low heat.
- Remove the pan from the heat.
- Add the unsweetened chocolate to the melted butter, stirring constantly with a wooden or nylon spoon until the chocolate is completely melted. Add the sugar and stir to completely combine.
- Add the eggs, one at a time, stirring vigorously after each addition to thoroughly combine the egg into the batter.
- Add the flour and stir to combine.
- Add the Vanilla extract and walnuts.
- Pour batter into prepared pan.
- Bake for 20 to 25 minutes only. The brownie may still look soft and shiny. Care must be taken not to over bake the base or it will end up being dry and crumbly.
- Remove from the oven and place on a cooling rack.
- Cool completely.
- Topping:.
- Chop the chocolate and place in a stainless steel or glass bowl.
- Place one inch of water in a small heavy saucepan.
- Place the saucepan on the stove and bring the water to a simmer.
- Remove the saucepan from the stove.
- Place the bowl containing the chopped chocolate on top of the pan of simmering water.
- Stir the chocolate until it is completely melted.
- Remove the bowl from the top of the pan and dump the water out.
- Place the cream and light corn syrup into the sauce pan and bring to a boil.
- Pour the hot liquid over the melted chocolate.
- Whisk the hot liquid and the chocolate together to completely combine.
- Set the chocolate mixture aside and allow the Ganache to cool for five minutes.
- Whisk the softened butter into the chocolate mixture.
- Allow the Ganache to cool to room temperature. The mixture will be a thick, custard-like consistency.
- Whisk the Ganache just until it begins to lighten in color slightly.
- Spread the whipped Ganache evenly over the brownie base.
- If desired, cover the top of the bars with shaved dark chocolate.
- Allow the bars to sit at room temperature until the Ganache firms up.
- Dust lightly with cocoa powder.
- Cut into 1 1/2 inch squares.
Nutrition Facts : Calories 106, Fat 8.1, SaturatedFat 4.4, Cholesterol 22.3, Sodium 6.9, Carbohydrate 9.2, Fiber 1.1, Sugar 5.8, Protein 1.6
EASY CHOCOLATE TRUFFLES
My children and I often make these super-easy chocolate balls during the holiday season to dress up our cookie trays and gift baskets. For added color, the balls can be rolled in nonpareils, sprinkles or ground nuts.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield About 6 dozen (about 2-1/4 pounds).
Number Of Ingredients 5
Steps:
- In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Stir in milk, almond extract and salt. Cool to room temperature. Shape into 1-in. balls; roll in nonpareils and sprinkles. Store in an airtight container.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 24mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE TRUFFLES
Indulgent, melt-in-your mouth chocolate truffles don't just come from a box or the candy shop-they're even better when they come from your own kitchen! Homemade chocolate truffles are an economical way to make a gift-worthy treat, but they also allow you to customize and give something that's made with love. And once you learn how to make chocolate truffles, you'll always have a great solution for party-ready sweets. Set these little beauties out at a gathering, and watch them fly off the platter!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 26
Number Of Ingredients 6
Steps:
- Line cookie sheet with foil. In 2-quart saucepan, melt baking chocolate over low heat, stirring constantly; stir in butter until melted and smooth. Remove from heat; stir in whipping cream. Pour mixture into small bowl. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
- Drop mixture by rounded measuring teaspoonfuls onto lined cookie sheet. Return to refrigerator 5 to 10 minutes or until firm enough to shape. Shape into balls. Freeze uncovered 30 minutes.
- In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Using 2 forks, dip and roll chocolate balls, one at a time, into melted chocolate; tap off excess chocolate. Place on lined cookie sheet. Immediately sprinkle with nuts. If chocolate has cooled too much, reheat. Repeat with remaining chocolate balls.
- Refrigerate truffles about 10 minutes or until chocolate is set. Store in covered container in refrigerator. Remove from refrigerator about 10 minutes before serving.
Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Truffle, Sodium 10 mg, Sugar 6 g, TransFat 0 g
CHOCOLATE RUM TRUFFLES
It's hard to eat just one of these chocolaty silky candies. I like to keep some on hand for a quick sweet treat. -DeAnn Alleva, Hudson, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 54 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 20mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE TRUFFLES
If the word "ganache" intimidates you, you are not alone. Maybe if the stuff were called "basic, simple and entirely superior chocolate sauce," more people would make it. Ganache is not just chocolate sauce, though; it is also the basis for the easiest chocolate truffles.
Provided by Mark Bittman
Categories easy, quick, snack, candies, dessert
Time 1h30m
Yield About 1 1/2 cups ganache, or 24 truffles
Number Of Ingredients 3
Steps:
- Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
- Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
- If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners' sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.
EASY CHOCOLATE TRUFFLES
For these five-ingredient truffles, it takes only a few minutes to whip up a batch of rich ganache from heavy cream and semisweet chocolate. After pouring the mixture into a pan and chilling, you can choose to take the easy route and simply cut them into bite-size squares, or roll up your sleeves and form them into beautiful bonbons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Yield Makes about 5 dozen
Number Of Ingredients 5
Steps:
- 1. Line an 8-inch square baking pan with parchment, with overhang on two sides. In a saucepan, bring heavy cream and salt to a simmer.
- Place chocolate in a heatproof bowl and pour hot cream mixture over top; let stand 5 minutes then stir until smooth. Pour mixture into baking pan and refrigerate until set, at least 2 hours.
- When mixture is firm, cut into 1-inch squares and toss in cocoa powder. (See variation section below for instructions on rolling the truffles into balls). To store, box up truffles and refrigerate them at least 15 minutes and up to 2 weeks.
Nutrition Facts : Calories 51 g, Fat 4 g, Protein 1 g
More about "chocolatetrufflecrumbbars recipes"
13 FLAVOURED CHOCOLATE TRUFFLE RECIPE GUIDES: WHEN YOU …
From truffleaddict.com
EASIEST EVER CHOCOLATE TRUFFLES | BBC GOOD FOOD
From bbcgoodfood.com
CHOCOLATE TRUFFLES | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE TRUFFLE CRUMB BARS RECIPE - FOOD.COM
From food.com
CHOCOLATE CRUMBLE BARS RECIPE | MYRECIPES
From myrecipes.com
CLASSIC CHOCOLATE TRUFFLES RECIPE | HOW TO MAKE CHOCOLATE
From youtube.com
EASY CHOCOLATE TRUFFLES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
WHAT ARE CHOCOLATE TRUFFLES? - SANTA BARBARA CHOCOLATE
From santabarbarachocolate.com
HOT CHOCOLATE TRUFFLES - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
DELUXE CHOCOLATE TRUFFLES | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE TRUFFLES - DINNER, THEN DESSERT
From dinnerthendessert.com
EASY CHOCOLATE TRUFFLES - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
DARK CHOCOLATE COCONUT RUM TRUFFLES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HOMEMADE CHOCOLATE TRUFFLES RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE TRUFFLE FUDGE BARS - THE GUNNY SACK
From thegunnysack.com
EASY CHOCOLATE RUM TRUFFLES - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
10 BEST CHOCOLATE CRUMB TOPPING RECIPES - YUMMLY
From yummly.com
EASY VEGAN LEMON CRUMB CAKE | PEANUT BUTTER PLUS CHOCOLATE
From peanutbutterpluschocolate.com
CHOCOLATE OAT BARS - DELISH.COM
From delish.com
CHOCOLATE TRUFFLE WITH CRISPY CAKE CRUMB COATING
From cookingwithsapana.com
CHOCOLATE TRUFFLES - JUST TWO INGREDIENTS FOR THIS RECIPE!
From chocolatecoveredkatie.com
HOW TO MAKE SIMPLE, FOOLPROOF CHOCOLATE TRUFFLES - KITCHN
From thekitchn.com
CHOCOLATE TRUFFLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHOCOLATE CRUMB BARS | VERY BEST BAKING - TOLL HOUSE®
From verybestbaking.com
MILK CHOCOLATE TRUFFLES - ENDANGERED SPECIES CHOCOLATE
From chocolatebar.com
CHOCOLATE RUM TRUFFLES - BETTER HOMES & GARDENS
From bhg.com
CHOCOLATE TRUFFLE SQUARES | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
BEST CHOCOLATE TRUFFLES RECIPE - HOW TO MAKE CHOCOLATE TRUFFLES
From delish.com
CHOCOLATE TRUFFLES - SIMMER TO SLIMMER
From simmertoslimmer.com
EASY CHOCOLATE TRUFFLES - THE KITCHEN MAGPIE
From thekitchenmagpie.com
HOW TO MAKE THE PERFECT CHOCOLATE TRUFFLES - THE GUARDIAN
From theguardian.com
CHOCOLATE TRUFFLE BITES RECIPE | MYRECIPES
From myrecipes.com
EASY CHOCOLATE TRUFFLES | RECIPETIN EATS
From recipetineats.com
HOW TO MAKE CHOCOLATE TRUFFLES | ALLRECIPES
From allrecipes.com
CHOCOLATE TRUFFLES - SUGAR SPUN RUN
From sugarspunrun.com
CHOCOLATE TRUFFLES (CLASSIC VERSION) - JOYOFBAKING.COM - YOUTUBE
From youtube.com
BEST CHOCOLATE TRUFFLE RECIPE (EASY CHOCOLATE TRUFFLES ... - GREEDY …
From greedyeats.com
You'll also love