Italian Chocolate Truffles Recipes

Steps:

• Melt chocolate with the liqueur in a double boiler; stir until well blended.
• Add the butter stir until melted.
• Stir in the almonds and sugar.
• Leave mixture in a cool place until firm enough to roll into balls.
• Put the grated chocolate on a plate and roll the balls in the chocolate to coat them.
• Put the truffles in paper candy cups and chill.
• Will keep for 2 weeks in a cool place.

Steps:

• Melt the dark chocolate with the liqueur in a double boiler, stirring till well mixed.
• Add the butter and stir until melted.
• Add the confectioners' sugar and the ground almonds.
• Mix well.
• Leave in a cool place till firm enough to roll into about 24 balls/truffles.
• Place the grated chocolate in a plate and roll the truffles in the chocolate to coat them.
• Place the truffles in paper candy cases and chill.

Steps:

• Melt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.
• Use a teaspoon to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry. Set the chocolate balls on a parchment-lined tray.
• Place the cocoa powder in a small shallow dish. Place 6 truffles at a time in the cocoa powder and roll the truffles around to coat, and return the coated truffles to the baking sheet. Continue with the remaining truffles. Place the truffles in a serving dish or airtight package.

Steps:

• Place the dark chocolate into the top part of a double boiler over simmering water, and let the chocolate melt. Turn off the heat and let the chocolate cool.
• Place the chestnuts into the work bowl of a food processor, and process until the chestnuts are smoothly pureed, about 1 minute.
• Beat together the butter and sugar with an electric mixer until the mixture is light and fluffy, about 3 minutes. Stir in the chestnuts, brandy, and vanilla extract until the mixture is smooth. Stir in the chocolate, and pinch off about 1 tablespoon of filling per truffle. Roll the mixture into balls about 1 inch in diameter. If the mixture is too soft to hold its shape, chill for several minutes in refrigerator.
• Reserve about 1 ounce of white chocolate for tempering, and about 1 ounce for coloring. Melt the remaining 10 ounces of white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot (about 105 degrees F (40 degrees C)). Remove the pan containing the melted chocolate from the double boiler, and add about 1 ounce of chopped, unmelted white chocolate. Stir the chocolate until the unmelted pieces of chocolate melt, and the temperature drops to 80 to 82 degrees F (27 to 28 degrees C)).
• Carefully dip each center in the melted white chocolate, and gently place the truffle onto a piece of parchment paper or waxed paper to cool and harden, about 15 minutes.
• Melt the remaining 1 ounce of chopped white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot. Stir in a very small amount of powdered red food coloring until you get a desired shade of pink. Dip a little colored chocolate out with a spoon, dot each truffle with a pink dot, and allow the pink chocolate dots to set, about 15 minutes. Place the truffles into paper candy cups to serve.