Easy Dark Chocolate Truffles Recipes

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.

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!

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.

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.

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.

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.

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.