EASY CARDAMOM-ORANGE CHOCOLATE TRUFFLES
These elegant, but simple, chocolate truffles are rolled in sugar, cocoa powder, and nuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 12
Number Of Ingredients 7
Steps:
- In a small saucepan, whisk together cream and cardamom. Add orange peel; bring just to a boil. Remove from heat; let stand 15 minutes. Line a baking pan with parchment; set it and another pan aside.
- Return cream mixture to heat; bring to a boil. Place chocolate in a heat-proof bowl. Remove cream mixture from heat. Pour through a sieve set over chocolate; discard solids. Stir until melted and smooth.
- Pour chocolate mixture onto the unlined baking pan, and spread in an even layer with an offset spatula. Transfer baking pan to freezer; chill chocolate until hardened but malleable, 15 to 20 minutes.
- Using a tablespoon, scrape enough chocolate from pan to form a roughly shaped 1-inch ball, being careful not to press too hard against baking pan. Repeat. Transfer balls to the parchment-lined pan; chill truffles in the refrigerator 10 minutes.
- Place the confectioners' sugar, the cocoa powder, and the chopped nuts in 3 separate bowls. Roll the truffles in desired coatings.
CHOCOLATE-ORANGE TRUFFLES
Infuse heavy cream with orange zest, then mix it with chocolate for truffles that deliver a burst of citrus flavor.
Provided by Food Network Kitchen
Time 1h45m
Yield about 24 truffles
Number Of Ingredients 6
Steps:
- Bring about 1 inch of water to a very slow simmer in a medium saucepan. Put the chocolate in a medium heat-safe bowl that can sit on top of the pan without touching the water. Put the bowl over the water and let the chocolate melt, stirring occasionally until smooth. Remove from the heat.
- Meanwhile, bring the heavy cream, honey and half of the orange zest to a simmer in a small saucepan over medium heat, stirring occasionally to dissolve the honey. Strain the cream mixture through a fine-mesh sieve into a small bowl and then gradually whisk into the chocolate until smooth and shiny. Whisk in the butter until melted. Cover the bowl with plastic wrap and set aside in a cool spot until slightly firm, about 1 hour.
- Line a baking sheet with parchment paper. Rub together the sugar and remaining orange zest in a small bowl until combined. Transfer the truffle mixture to a piping bag or resealable bag fitted with a plain 1/4-inch tip. Holding the bag about 1/4-inch over the baking sheet, pipe 3/4-inch truffles. Sprinkle with the orange sugar. Refrigerate until set, about 15 minutes.
CARDAMOM & CACAO TRUFFLES
I was looking for a low carb high fiber treat and came up with this one. Cardamom is originally from the east and used to flavour food and for medicinal purposes. It lends a very interesting and distinctive taste to foods. I like it and thought it would be a good addition to these truffles. I ground all my ingredients in my magic bullet and then processed the dough in my Kitchen Aid food processor. You can use either the dark or golden flax seeds in this recipe. This recipe can be doubled, but be aware they are rich, so you might want to make a single batch just to try them first. If you can't find organic then conventional will work just as well, though might not taste as good. You can also use ground carob or ground unsweetened chocolate in place of the cacao nibs if you don't have them.
Provided by Chef Joey Z.
Categories Candy
Time 25m
Yield 12 truffles
Number Of Ingredients 10
Steps:
- Grind each of the seeds separately. Remove and add to a bowl and mix together.
- Grind up the cacao nibs fine. Take out 3 tablespoons This will be to coat the truffles when they are done.
- Add all the ingredients except the reserved ground cacao to the food processor and process for about a minute or two. Check the dough, if it sticks together and holds its shape after you roll it into a ball then its ready to roll into balls.
- Put the remaining 3 tablespoons of ground cacao onto a deep bowl and roll the truffles in it. Try not to touch them, just roll them round and round in the cacao. This will coat them nice and smooth.
- Chill and eat.
- Bon Appetit!
Nutrition Facts : Calories 70.9, Fat 5.6, SaturatedFat 0.9, Sodium 51.2, Carbohydrate 3.3, Fiber 2.5, Sugar 0.4, Protein 2.2
CARDAMOM & CHILI CHOCOLATE TRUFFLES
After dinner treat. I haven't tried these yet but wanted to keep the recipe somewhere I would remember it was. The prep time does not include 5 minutes standing & 4 hours chilling time.
Provided by Sonya01
Categories Candy
Time 30m
Yield 15 truffles
Number Of Ingredients 7
Steps:
- Combine the cream, cardamom and chili powder in a small saucepan over medium heat.
- Bring to the boil.
- Add the chocolate and the butter, and remove from heat.
- Set aside, stirring occasionally with a metal spoon, for 5 minutes or until the chocolate melts and the mixture is smooth.
- Add bourbon and use a metal spoon to stir until smooth.
- Pour the chocolate mixture into a small container (make sure the chocolate mixture is at least 3cm deep).
- Place in the fridge for 4 hours or until firm.
- Place the cocoa in a deep plastic container.
- Dip a melon baller or small metal spoon into boiling water and scoop out 1 ball from the chocolate mixture.
- Tap the truffle directly into the cocoa.
- Gently shake the container to evenly coat the truffle in cocoa.
- Transfer the truffle to a small paper.
- Repeat with the remaining chocolate mixture.
- Serve with coffee.
Nutrition Facts : Calories 196.8, Fat 19.8, SaturatedFat 12.3, Cholesterol 16.6, Sodium 29.8, Carbohydrate 10.8, Fiber 6, Sugar 0.3, Protein 4.6
EASY CHOCOLATE TRUFFLES
Chocolate truffles, beautifully wrapped in boxes, will put a smile on anyone's face - and they're so easy to make
Provided by Good Food team
Categories Treat
Time 4h35m
Yield Makes 50 (easily doubled or halved)
Number Of Ingredients 3
Steps:
- Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
- To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
- Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
- To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.
Nutrition Facts : Calories 67 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 1 grams protein
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ORANGE CARDAMOM TRUFFLES ~SWEET & SAVORY
From sweetandsavorybyshinee.com
5/5 (1)Total Time 2 hrs 30 minsCategory DessertCalories 68 per serving
- In a small saucepan, heat heavy cream with orange zest over medium heat just until boiling point. Place the chocolate chips in a medium bowl and pour the hot cream over it. Let it melt undisturbed for 2 minutes, and then slowly mix with a spatula until smooth. Stir in Grand Marnier and cardamom.
- Pour the chocolate mixture into a shallow dish (I used 8-in (20cm) square baking pan) and chill for at least 2 hours in the fridge, until set.
- Using a medium cookie scoop, form the chocolate mixture into 1.5-inch (about 3.5cm) balls. If desired, roll the truffles in cocoa powder. Keep refrigerated for up to 5 days.
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