Rich Chocolate Truffles Recipes

Steps:

• In saucepan, combine whipping cream & butter.
• Cook over medium heat, stirring constantly, just until mixture boils; remove from heat. Stir in chocolates until melted; continue stirring until mixture cools & thickens slightly.
• Stir in vanilla.
• Pour into shallow glass dish.
• Cover; chill until firm.
• With spoon scoop mixture into 1 inch balls.
• Coating Melt chocolate & shortening over low heat; stirring constantly.
• (use 1 Tbsp of shortening for every 6 oz. of chocolate).
• When mixture is smooth remove from heat. Dip each truffle into coating.
• (I found dr opping them in the chocolate & then fishing them out with a spoon worked best. But work quickly or they will melt) Then either place them on foil or in foil candy papers & allow to harden.
• Mix powdered sugar & milk.
• Drizzle over truffles in various designs.

Steps:

• Chop the chocolate and butter into small pieces and place in a large metal bowl.
• Bring the cream to a boil.
• Immediately pour the hot cream over the chocolate and butter.
• Stir until the chocolate and butter are completely melted.
• Stir in the brandy.
• Pour the ganache into a flat, shallow, ungreased pan and chill until firm.
• Shape the ganache into rough balls using a melon ball cutter.
• Immediately drop each ball into a pan of sifted cocoa powder or confectioner s sugar, rolling it around to coat completely.
• Truffles can be stored in the refrigerator for 7 to 10 days.
• Allow them to soften slightly at room temperature before serving.

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:

• Melt butter and chocolate in a microwave or double boiler, stirring until smooth.
• Let cool for about 10 minutes.
• In a large mixing bowl, beat the eggs, sugar, vanilla, and salt until thick, about 5 minutes.
• Fold in the chocolate mixture.
• Stir in the flour, blending well.
• Pour into a greased and floured 9 inch springform pan.
• Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Cool completely on a wire rack.
• Meanwhile in a small saucepan, combine the glaze ingredients.
• Cook over low heat, stirring constantly, until glaze is smooth and melted.
• Cool slightly.
• Run a knife around edge of springform pan to loosen truffle dessert and transfer to a serving plate.
• Spread glaze over top and sides.
• If you wish to add any"decoration", press lightly onto dessert at this point as glaze will harden as it dries.
• For Raspberry Sauce, puree the raspberries in a food processor or blender.
• Press through a sieve to discard seeds.
• Stir in sugar.
• If you prefer a sweeter sauce add more sugar to taste.
• To serve, cut into wedges{this is a very rich dessert so a little goes a long way}, and spoon Raspberry Sauce over the top of each wedge.
• Garnish with freshly whipped cream, raspberries, and a sprig of mint if desired.

Steps:

• In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth.
• Cool to room temperature.
• Stir in sugar & vanilla. Set aside.
• In small bowl, beat the rest of the cream until soft peaks form.
• Beat in chocolate mixture on high speed 1/3 at a time.
• mix well and spoon into crust.
• Refrigerate at least 8 hours before serving.

Steps:

• Melt chips in microwave (30 sec. intervals as ovens different) Stir chips till smooth.
• Blend chocolate with cream cheese. Add powder sugar, nuts and flavoring. Mix till well blended.
• Make into 1" balls and roll in powder sugar, cocoa, nuts, or your preference. Refrigerate.

Steps:

• Heat and stir cream, butter, and coffee in a saucepan on medium until granules have dissolved.
• Add semi-sweet chocolate and heat on lowest heat, stirring often, until almost melted.
• Remove from heat and stir until smooth.
• Transfer to bowl; cover and chill for 2 hours until firm enough to roll into balls.
• Roll into 1/2" balls and place on waxed paper lined baking sheet; chill for 1 hour until firm.
• Heat white chocolate and dip balls until completely coated.
• Place balls back on waxed paper lined baking sheet.
• Dust with cocoa before chocolate sets, if desired.
• Chill for 1 hour.
• Enjoy!

Steps:

• In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
• In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.
• Refrigerate at least 8 hours before serving.