Easy Dark Chocolate Truffles Recipes

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EASY DARK CHOCOLATE TRUFFLES

These are the easiest of all fine-chocolate confections. Once the spheres of chocolate ganache (best-quality chocolate melted with heavy cream and butter) are dusted with cocoa powder, they resemble a mushroom-type delicacy freshly dug from the earth -- the truffle from which they take their name.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 30

Number Of Ingredients 5



Easy Dark Chocolate Truffles image

Steps:

  • Heat chocolate and cream in a heatproof bowl set over a pan of simmering water, stirring occasionally, until chocolate is melted and mixture is smooth. Remove from heat. Add butter (and alcohol, if desired); stir until butter is melted.
  • Pour mixture into an 8-inch square baking dish. Cover with plastic wrap; refrigerate until mixture is firm but still spoonable, about 2 hours.
  • Line a baking sheet with parchment paper. Using a very small (about 1 inch diameter) ice cream scoop (or a melon baller), drop balls of chocolate mixture onto lined sheet. Refrigerate 10 minutes.
  • Put cocoa in a large bowl. With cocoa-dusted hands, roll chocolate balls one at a time until smooth. Drop into cocoa; roll to coat.

1 pound bittersweet chocolate (preferably 65 percent cacao), chopped
3/4 cup heavy cream
2 sticks (8 ounces) unsalted butter, softened
2 tablespoons flavored alcohol, such as kirsch, Grand Marnier, Kahlúa, framboise, or rum (optional)
3 cups good-quality unsweetened cocoa powder, plus more for dusting

EASY DARK CHOCOLATE TRUFFLES

Prepare for the next holiday party with these Easy Dark Chocolate Truffles. Perfectly bite-size, these Easy Dark Chocolate Truffles are crowd-pleasers!

Provided by My Food and Family

Categories     Recipes

Time 2h15m

Yield 16 servings, 4 truffles each

Number Of Ingredients 5



Easy Dark Chocolate Truffles image

Steps:

  • Line 8-inch square pan with plastic wrap, with ends of wrap extending over sides. Use pulsing action of food processor to process chocolate just until finely chopped.
  • Bring cream and corn syrup to boil in saucepan. With food processor running, slowly pour cream mixture through feed tube at top of food processor, mixing after each addition until well blended. Add butter; pulse until smooth. Pour into prepared pan.
  • Refrigerate 2 hours or until firm. Use plastic wrap handles to remove dessert from pan; cut into 1-inch squares. Roll, 1 at a time, in cocoa powder, turning to evenly coat each truffle with cocoa powder. Shake lightly to remove excess cocoa powder.

Nutrition Facts : Calories 150, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 30 mg, Carbohydrate 11 g, Fiber 2 g, Sugar 7 g, Protein 2 g

2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, broken into small pieces
1 cup whipping cream
2 Tbsp. light corn syrup
1/4 cup butter, softened
1/4 cup unsweetened cocoa powder

DARK CHOCOLATE TRUFFLES

Provided by Food Network

Categories     dessert

Time 1h45m

Number Of Ingredients 5



Dark Chocolate Truffles image

Steps:

  • Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl.
  • Heat the heavy cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to stand for 5 minutes, then stir until smooth (now you have ganache). Refrigerate the ganache for 1 hour until firm but not hard.
  • Line a baking sheet with parchment paper. Using a tablespoon of ganache for each truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto the parchment lined baking sheet. Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles). When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds. Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioners sugar until completely covered. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.

8 ounces semisweet chocolate, chopped into 1/4-inch pieces
4 ounces unsweetened chocolate, chopped into 1/4-inch pieces
2/3 cup heavy cream
2 tablespoons unsweetened cocoa, sifted
2 tablespoons confectioners' sugar, sifted

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



Easy Chocolate Truffles image

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.

4 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon almond extract
1/8 teaspoon salt
Colored nonpareils and sprinkles

SKINNY DARK CHOCOLATE TRUFFLES

This simple, yet truly indulgent treat is a snap to make! The dark chocolate and cereal also makes it a wonderfully wholesome snack.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 36

Number Of Ingredients 6



Skinny Dark Chocolate Truffles image

Steps:

  • In 1-quart heavy saucepan, heat both chocolates over low heat, stirring constantly, until melted and smooth. Remove from heat; stir in half-and-half and liqueur. Refrigerate about 2 hours, stirring once, until thick enough to hold a shape.
  • Place cereal on sheet of waxed paper. Drop chocolate mixture by rounded teaspoonfuls onto cereal; roll lightly to coat (truffles do not need to be perfectly round). Serve immediately or cover loosely with plastic wrap and refrigerate until ready to serve. Let stand at room temperature 15 minutes before serving.

Nutrition Facts : Calories 45, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Truffle, Sodium 5 mg, Sugar 3 g, TransFat 0 g

4 oz bittersweet baking chocolate, chopped
4 oz semisweet baking chocolate, chopped
1/2 cup half-and-half
2 tablespoons hazelnut liqueur
1/2 cup crushed Chocolate Cheerios™ cereal
Finely chopped toasted pecans or flaked coconut

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



Easy chocolate truffles image

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

300g good-quality dark chocolate, 70% cocoa solids
300ml double cream
50g unsalted butter

TWILIGHT DARK CHOCOLATE TRUFFLES

My Dad made this recipe up one evening to surprise my Mom. They are huge fans of dark chocolate. Add any extra little add-ins that you want! (e.g. coffee grounds, mint extract, cinnamon, white chocolate coating, etc.) Deliciously dark and fudgy! Enjoy with family on holidays, or just any time you have a major dark chocolate craving! Rolling in coating of choice before refrigerating, if desired.

Provided by Mykaela

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h35m

Yield 45

Number Of Ingredients 5



Twilight Dark Chocolate Truffles image

Steps:

  • Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour
  • Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.

Nutrition Facts : Calories 86.8 calories, Carbohydrate 6.8 g, Cholesterol 8.6 mg, Fat 7.1 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 4.2 g, Sodium 6.3 mg, Sugar 5.2 g

1 cup heavy cream
2 tablespoons butter
4 (1 ounce) squares baking chocolate
2 ¾ cups semi-sweet chocolate chips
2 tablespoons instant espresso powder

3-INGREDIENT DARK CHOCOLATE TRUFFLES RECIPE BY TASTY

Here's what you need: dark chocolate, greek yogurt, cocoa powder, sprinkles, chopped nut, shredded coconut

Provided by Mercedes Sandoval

Categories     Desserts

Yield 12 truffles

Number Of Ingredients 6



3-ingredient Dark Chocolate Truffles Recipe by Tasty image

Steps:

  • Chop dark chocolate into a bowl. Microwave in 15-second intervals, until fully melted.
  • Slowly fold in Greek yogurt until thoroughly combined.
  • Chill in the refrigerator for 15-20 minutes, until mixture is solid but still formable.
  • Using a tablespoon, scoop the mixture and use palms to form and roll into balls.
  • Roll truffles into your favorite toppings. For sprinkles, chopped nuts, and shredded coconut: first dip truffles into melted chocolate for best results.*
  • Enjoy!

Nutrition Facts : Calories 262 calories, Carbohydrate 22 grams, Fat 20 grams, Fiber 3 grams, Protein 5 grams, Sugar 16 grams

16 oz dark chocolate
¼ cup greek yogurt
cocoa powder, to taste
sprinkles, to taste
⅔ cup chopped nut, to taste
shredded coconut, to taste

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