Chocolate truffles recipes
Our top 3 of 9 Chocolate truffles recipes
Ingredients
- 8 oz chocolate
- 2 tbsp. butter
- ½ cup heavy cream
- ----- cocoa
Method
- 1.Break the chocolate into small pieces and place in a mixing bowl.
- 2.Put the cream and butter into a saucepan and gently heat up until nearly boiling.
- 3.Take off the heat and pout the broken chocolate into the heated cream mixture and mix thoroughly.
- 4.Allow to cool and then cover and refrigerate over night.
- 5.The next day, using a melon scoop or ice cream baller, scoop the chocolate into balls.
- 6.Roll the balls in the cocoa and keep refrigerated until ready to serve.
Tips
For sweeter truffles you could use milk chocolate. Also try flavouring them with either Champagne, Bailey's, Brandy, Whisky, Amaretto or Qointreau. Also you could use a number of coatings like icing sugar, cocoa powder, crushed mixed nuts, hundreds and thousands etc.
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Add commentIngredients
- 175g/6oz Dark Chocolate
- 2 tbsp Baileys/Champagne/Brandy/Amaretto etc
- 40g/1/½/oz unsalted butter
- 50g/1/¾ oz icing sugar. sifted
- 50g/1¾ oz Ground Almond
- 50g/1¾ oz grated chocolate to decorate/or other options
Method
- 1) Melt the dark chocolate with the liqueur in a bowl over simmering water, and stil until combined.
- 2) Add the butter and stir to melt in. Add the icing sugar and ground almonds.
- 3) Leave the mixture to cool until firm enough to roll into 24 truffle balls
- 4) Place the grated chocolate (or sprinkles, icing sugar, cocoa powder, chopped nuts etc)on a plate or bowl and roll in the truffles to coat
- 5) Place in mini sweet cases and chill.
- These will last up to 2 weks in an air tight container in a cool place.
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Add commentIngredients
- 127ml ½ fat double cream
- 255g Plain Chocolate
- 2 tbsp brandy
- 2 level tbsp cocoa powder
- 1 level tbsp desiccated coconut
- 6 wallnut halves
Method
- 1. Finely chop the plain chocolate & leave to one side.
- 2. Place cream in a pan, bring just to the boil then remover from the heat & stir in the chocolate until melted.
- 3. Stir in the Brandy & then leave to chill until quite firm.
- 4. Finely chop the wallnuts up & spread out on small plate. On a seperate plate spread the coconut & on another the cocoa powder.
- 5. Dust you hands with cocoa powder, then when chocolate mix has cooled, take a teaspoon of the mixture & roll in your hands to create small balls.
- 6. Then you can roll in the cocoa powder, wallnuts or coconut & place in miniture cake cases.
- Store in the fridge to keep cool.
1 Comments
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Add commentSam20021975 Sun Nov 23 2008 • Reply
this recipe sounds like heaven and ideal for christmas i wanna make it now but need the ingredients ..... so this will be one of the first i will try....