600 Delicious Chocolate Recipes

85 2790

Chocolate Truffles

½ Cup unsalted butter

2 1/3 C confectioner’s sugar

½ C cocoa

1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts,confectioners sugar

Makes about 3 dozen truffles

Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners’

sugar and the cocoa; add alternately with cream and vanilla to butter.

Blend well. Chill until firm. Shape small amount of mixture around

desired center; roll into 1 inch balls. Drop into desired coating and turn

until well covered. Chill until firm.

85 2790

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Chocolate Truffles

½ Cup unsalted butter

2 1/3 C confectioner’s sugar

½ C cocoa

1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts,confectioners sugar

Makes about 3 dozen truffles

Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners’

sugar and the cocoa; add alternately with cream and vanilla to butter.

Blend well. Chill until firm. Shape small amount of mixture around

desired center; roll into 1 inch balls. Drop into desired coating and turn

until well covered. Chill until firm.

Chocolate Covered Truffles

1/4 C butter 1 1/2 lbs. real semisweet chocolate 3/4 C non-dairy

coffee creamer, any flavor 1/2 teaspoon vanilla extract 1 1/2 pounds

real milk chocolate for dipping 1 cup finely chopped chocolate, milk or

semisweet for decoration

Makes about 3 dozen truffles

Melt semisweet chocolate in double boiler over hot water. Heat butter,

creamer and vanilla in another saucepan to 125° F on a candy

thermometer. Add to semisweet chocolate all at once, beating until

smooth and creamy. Chill in refrigerator until nearly set but still

pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered

pan until set enough to roll into small balls. Melt milk chocolate over

double boiler. Dip truffles in melted chocolate, then sprinkle

generously, or roll in, chopped chocolate

Mocha Truffles

2 packages (12 oz each) Semisweet chocolate chips

8 oz. cream cheese, softened 3 T instant coffee granules 2 tsp. water 1

lb. good dark chocolate cocoa confectionery coating white

confectionery coating, optional

Makes about 5 1/2 dozen In a microwave-safe bowl or double boiler,

melt chocolate chips. Add cream cheese, coffee and water; mix well.

chill until firm enough to shape. shape into 1″ balls and place on a

waxed paper-lined cookie sheet. Chill for 1-2 hours or until firm. Melt

chocolate coating in microwave-safe bowl or double boiler. Dip balls

and place on waxed paper to harden. If desired, melt white coating

and drizzle over truffles

Peanut Butter and Chocolate Truffles

1 C peanut butter chips 3/4 C butter 1/2 cup cocoa 1 can (14 oz)

sweetened condensed milk 1 tablespoon vanilla

Coatings: crushed graham cracker crumbs, confectioners sugar or

crushed nuts

Makes about 3 dozen truffles

In a heavy saucepan, over low heat, melt chips with butter. Stir in

cocoa until smooth. Add condensed milk and vanilla. Cook and stir until

thickened and well blended, about 4 minutes. Remove from heat. Chill

until firm enough to handle. Shape into 1 inch balls. Roll in desired

coating. Chill until firm. Store, covered in refrigerator

White Chocolate Truffles

1/4 C butter 1/2 C confectioner’s sugar 1 teaspoon almond extract 1

egg yolk 8 oz. white chocolate, broken into small pieces 1 C chopped

blanched almonds, lightly toasted

Makes about 2 dozen truffles

Melt chocolate and butter in the top of a double boiler over low heat,

stirring constantly. Remove from heat. Add sugar, egg yolk and

almond extract; beat with an electric mixer until smooth. Transfer to a

shallow glass casserole dish. Cover and refrigerate 1 hour.

Shape mixture into 1 inch balls. Roll in almonds. Cover and refrigerate

at least 8 hours. Place in miniature foil cups at room temperature to

serve. Store in airtight container in refrigerator.

Hazelnut Or Almond Truffles

2/3 cup finely ground toasted almonds or hazelnuts 7 T melted butter

3 oz. bittersweet chocolate 3 oz. milk chocolate 1 T Amaretto (for

almond) or 1 T Frangelico (for hazelnut) 4 egg yolks 2/3 cup

confectioner’s sugar 1/2 tsp. vanilla extract 1 1/2 tsp. almond extract

Makes about 30 truffles

Note: Pregnant or nursing women, young children or any with an

immune deficiency should not eat foods made with raw eggs.

Chop toasted nuts in a blender or food processor until finely chopped.

Slowly drizzle in 3 tablespoons of melted butter and process till well

mixed. Set aside.

Heat remaining 4 T of butter in a small saucepan until very hot and

bubbly (be careful not to let it burn). Remove from heat and add the

chocolate. Stir constantly until smooth and melted. Set aside.

In a large bowl, beat egg yolks until foamy. Beat in the sugar

gradually, add extracts and liquor and continue to beat until thick (see

p[). With mixer on slow to medium speed, gradually beat in the nut

mixture, then gradually beat in the melted chocolate mixture. Beat

until smooth and well mixed. Cover with plastic wrap and refrigerate

for at least thirty minutes or until firm

Place your choice of coating in a bowl. If you’re going to have more

than one, use separate bowls. Some possible coating choices are:

toasted coconut, chopped nuts, unsweetened cocoa, powdered

chocolate, crushed Oreo® Cookies.

Scoop out a teaspoon full of the truffle mixture and, using your fingers,

roll it into a ball. Work quickly as the heat of your hand will quickly

start melting the chocolate. Drop ball in the coating bowl. Repeat the

process until there are 4 or 5 balls in the coating bowl. Gently roll the

truffles in the coating mixture and a sheet of waxed paper.

Wrap truffles in an air tight container and store in the refrigerator for

up to ten days or in the freezer for up to a month.

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Packaging Details

  • Unit Type: piece
  • Package Size: 25cm x 32cm x 5cm (9.84in x 12.60in x 1.97in)
  • Package Weight: 0.56kg (1.23lb.)