Truffles

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Chocolate Orange Truffles

¼ cup unsalted butter
3 tbsp heavy cream
4 (1 oz) squares semisweet chocolate, chopped
2 tbsp orange liqueur
1 tsp grated orange zest
4 (1 oz) squares semisweet chocolate, chopped
1 tbsp vegetable oil


In medium saucepan over medium-high heat, combine butter and cream. Bring to a boil, and remove from heat. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until smooth. Pour truffle mixture into shallow bowl or 9X5-inch loaf pan. Chill until firm, about 2 hours.

Line baking sheet with waxed paper. Shape chilled truffle mixture by rounded teaspoons into small balls (a melon baller also works well for this part). Place on prepared baking sheet. Chill until firm, about 30 minutes.

In top of double boiler over lightly simmering water, melt remaining 4 ounces chocolate with oil, stirring until smooth. Cool to lukewarm.

Drop truffles, one at a time, into melted chocolate mixture. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into pan before transferring back onto baking sheet. Chill until set.

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Toblerone Truffles

9 tbsp cream (for white truffles, 6 tbsp)
300g (10 oz) Toblerone, broken into bits
Tobler powdered chocolate (for white truffles, confectioners sugar)
100g (3 oz) Toblerone for coating


Heat cream in saucepan. Add chopped Toblerone, allow it to melt, and blend. Chill mixture for 2 to 3 hours.

Form balls with the help of powdered chocolate (for white truffles, use cofectioners sugar). Chill again.

To coat, melt Toblerone in a double boiler or bain-marie. Set it aside to cool slightly, until it becomes thick. Place a small amount of chocolate in one palm, roll chilled balls in it to coat them, and then roll them immediately in powdered chocolate (for white truffles, powdered sugar). Chill once more.

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Walnut Balls

2 squares unsweetened chocolate
2 cups graham cracker crumbs
1 can Eagle Brand condensed milk
½ cup walnuts, chopped
Desiccated coconut (fine)


Melt chocolate; add condensed milk. Cook and stir until thick like pudding. Remove from heat and add crumbs and walnuts. Roll into balls and roll in coconut. Put in cake pan, tight together and freeze for 12 to 24 hours. Remove from pan, put balls into a freezer container. Keep frozen until needed.

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Cookie Dough Truffles

The flavourful filling at the center of these yummy candies tastes like genuine chocolate chip cookie dough, without the worry of raw eggs.


½ cup butter, softened
¾ cup packed brown sugar
2 cups all-purpose flour
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts
1½ lbs semisweet candy coating, chopped


In a mixing bowl, cream butter and brown sugar until light and fluffy. Add flour, milk and vanilla; mix well. Stir in chocolate chips and walnuts. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes.

If desired, remelt remaining candy coating and drizzle over candies. Store in refrigerator.

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Chocolate Peanut Butter Truffles

1 pkg (6 oz) semi-sweet chocolate morsels
½ cup peanut butter (creamy or crunchy)
½ cup evaporated milk


Optional coatings:

Cocoa powder
Chopped nuts
Confectioners sugar
Flaked coconut

Makes about 3 dozen truffles.

Place chocolate morsels in medium microwave-safe bowl. Microwave on HIGH for 45 seconds. (The bits won't look as if they are melting, but they are.) Stir the bits around with a spoon, leaving a space in the middle. Microwave on HIGH another 30 seconds and stir again until smooth and creamy. If lumps persist, microwave another 15-20 seconds on HIGH, then stir again.

Add peanut butter to melted morsels and stir to blend. Add evaporated milk and blend well. Chill mixture one hour in the refrigerator.

Using a tablespoon, scoop mixture and form into balls. Roll in desired coatings. Refrigerate until serving.


Per serving: 38 calories, 3.5g fat, 1mg cholesterol, 21mg sodium, 1.3g protein, 4g carbohydrates

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Hidden Treasure Truffles

Surprise! There's a chewy chocolate caramel ball inside every decadent truffle.

2 pkgs (350g each) semi-sweet chocolate chips
1 can (300 mL) sweetened condensed milk (not evaporated milk)
2 tsp vanilla
1 pkg (225g) Chipits Pure Milk Chocolate Covered Caramels
Finely chopped nuts, toasted coconut, chocolate sprinkles, cocoa
1 pkg (225g/300g) milk chocolate, white chocolate or semi-sweet chocolate chips
2 tbsp shortening


Melt semi-sweet chips and sweetened condensed milk over low heat, stirring constantly until smooth.

Remove from heat. Stir in vanilla.

Chill 2 hours. Shape into small balls around Chipits Caramel ball, about 1 inch diameter.

Chill balls about 1 hour or until firm. Melt chips and shortening together, stirring until smooth. Dip truffle balls, one at a time into melted chocolate to cover completely.

Gently shake off excess coating. Place on waxed paper-covered tray. If desired sprinkle some truffles with chopped nuts immediately after dipping.

Let stand or refrigerate until set, about 10 minutes. If desired, drizzle some truffles with melted chocolate from a spoon or icing bag to decorate. Store loosely covered in a cool dry place up to 2 months.

Yield: 6 dozen
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Chocolate Truffle Heaven

8 oz dark chocolate
1 cup heavy cream, room temperature
3 oz white chocolate, chopped
½ cup macadamia nuts, chopped
16 oz white chocolate
1 chocolate sprinkles


Chop or grate dark chocolate into small pieces. Melt chocolate and cream in double boiler. Remove from heat and cool to room temperature. Fold in 3 ounces of white chocolate that has been chopped into chunks and the macadamia nuts. Transfer to a covered bowl and place in refrigerator overnight.

Form chocolate into balls. Place on waxed paper and again refrigerator overnight. Allow to set uncovered in refrigerator at least 2 hours before loosely covering with wax paper.

Melt white chocolate in double boiler. Dip truffles and place on waxed paper lined baking sheets. Decorate with chocolate sprinkles.

How many truffles will depend on size you make them. This was a second-prize recipe.

[nancykrem]

Looking for a recipe for maple walnut truffles. My husband finds them, in a specialty shop, here in Arkansas, sent to them from Texas. He says they're the BEST! I'd like to make some for him for the holidays. If anyone can help, I would forever be grateful. Thanks, MFEMF K

[Kitchen Witch]

Even though this recipe does not include walnuts, feel free to add them or roll in nuts before dipping.

Maple Truffles Recipe


* 2 cups Pennsylvania maple syrup
* 1 cup half-and-half
* 8 ounces melted dark chocolate


1. In a medium saucepan, bring maple syrup and half-and-half to a simmer. Continue simmering until the mixture reaches 239 degrees on a candy thermometer.
2. Pour into a shallow baking dish and allow mixture to cool until room temperature.
3. Roll maple creams into 3/4-inch diameter balls and freeze on a baking sheet until firm. Dip frozen maple creams in melted chocolate and serve at room temperature.

[Aline]

Originally Posted by nancykrem

Looking for a recipe for maple walnut truffles. My husband finds them, in a specialty shop, here in Arkansas, sent to them from Texas. He says they're the BEST! I'd like to make some for him for the holidays. If anyone can help, I would forever be grateful. Thanks, MFEMF K

Hope this helps!

CHOCOLATE TRUFFLES:

1 cup heavy cream
1/4 cup butter, cut into pieces
3 tablespoons granulated sugar or 2-3 tablespoons maple syrup
6 bars (1.5 ounces each) good-quality dark chocolate, finely chopped (I like Godiva chocolate)

COATING:

Confectioners' sugar
Unsweetened cocoa powder
Chopped walnuts


MAPLE COATED WALNUTS:

Mix in a heavy saucepan:

3 cups of whole walnuts
1/2 cup dark or extra dark maple syrup
1/4 cup water

Simmer over low heat until nuts have absorbed the syrup, stirring continually.
Spread on greased cookie sheet and bake at 325 for about 10 minutes.
Stir several times to avoid burning. These Maple Coated Walnuts can be stored in a covered container. When cooled, chop some of the walnuts for your truffles. You can either add some in the truffle itself or, once truffles are coated in chocolate, roll them in these finely chopped walnuts - or both.


MAKE THE TRUFFLES:

Heat heavy cream, butter and sugar/maple syrup in medium saucepan over medium heat to a gentle boil. Remove from heat. Add chopped chocolate and let stand 30 seconds. Whisk until smooth.

Place saucepan in bowl of ice water. Beat chocolate mixture until it thickens, holds its shape and is firm enough to pipe, using hand-held electric mixer at medium speed. Add chopped walnuts, if desired.

Transfer ganache to pastry bag fitted with 1/2-inch plain tip (such as Ateco #6). Pipe 1-inch mounds onto baking sheet. Freeze truffles for 15 minutes or until just firm enough to shape. (Or you can use a small melon baller to scoop up the balls of ganache.)

With hands dusted with confectioners' sugar, gently roll ganache into 1-inch balls. Refrigerate about 10 minutes or just until firm.

COAT THE TRUFFLES:

Roll one-third of the truffles in confectioners' sugar. Roll another third in cocoa powder. Then roll remaining truffles in chopped walnuts. You can also dip the truffles in melted chocolate and roll in the finely chopped walnuts. Store truffles in airtight container in refrigerator up to 5 days.

To serve: Remove truffles from refrigerator 30 minutes before serving. Place each truffle in a decorative petit four paper cup and arrange on serving plate.

[nancykrem]

Thank you so much! I think that will hit the spot! nancykrem

[sweetmelissa]

Hello everyone! I am looking for a recipe for Viennese Truffles. I discovered them many years ago at Thorntons Chocolate Store(The English one). They have kind of a whipped milk chocolate filling and a hard milk chocolate coating that is sprinkled with sugar. They are by far the best truffles I have ever had!! I have tried to come up with something similar but it doesn't taste the same! Can anyone help? I would greatly appreciate it!!

Thanks, Melissa

[Kitchen Witch]

HERE'S THE RECIPE I HAVE FOR THEM:


1 cup sugar
3/4 cup powdered chocolate
1/2 cup whipping cream
1/4 cup unsalted butter

1. Put all ingredients in a solid sauce-pan, mix while bringing slowly to the boil.

2. Boil gently.

3. After two minutes you will have a wonderful icing for cakes, and a sauce for ice cream.

4. After six minutes (or a little longer if you want your truffles harder) take sauce-pan off heat and allow the mixture to cool slightly. At this point you can add dark rum or any other liqueur if you wish. Cool in the refrigerator for about one hour.

5. Form into balls about the size of large marbles and roll them in powdered chocolate. Cool to room temperature, or chill.

Makes betwenn 24 and 30.

[ladyseville]

Cookies and Cream Truffles

1 package (8 oz) cream cheese; softened
4 cups chocolate sandwich cookies (Oreo), crushed
2 cups vanilla baking chips
1 tablespoon shortening

On high speed of an electric mixer, beat cream cheese until light and fluffy. Add cookies and beat until well combined. Refrigerate 2 hours until chilled enough to roll.

Roll dough into 1-inch balls.

Over double boiler, melt chips and shortening until smooth. Dip balls into mixture and thoroughly coat. Place on waxed paper to harden. Store in refrigerator.

30 truffles

[ladyseville]

Strawberry Truffles

1 (8-oz.) pkg. cream cheese, at room temperature

4 cups powdered sugar

1 tsp grated fresh ginger

5 ounces white chocolate, melted and cooled

18 medium strawberries, cleaned and hulled

1/4 cup finely minced crystallized ginger

1/2 cup toasted coconut *

1/2 cup finely chopped pistachio nuts

Beat the cream cheese, powdered sugar and grated ginger until smooth. Add the white chocolate; mix well. Chill for at least 1 hour or until easy to handle. If necessary, place in freezer, stirring occasionally, for 30 minutes.

Using a very small melon baller, scoop out the center of each strawberry halfway down each fruit. Pat berry dry inside and out. Put a little crystallized ginger into each strawberry.

Shape the creamy cheese mixture around each strawberry. Coat one end in coconut and the other end in pistachio nuts. Place the truffles in candy cups. Chill until serving time.

Makes 18 truffles.

* To toast coconut, heat in a dry skillet over medium heat until the coconut starts to brown. Stir occasionally; be careful not to burn.

[ladyseville]

Almond-Fudge Truffles

1/2 cup + 2 tablespoons unsweetened cocoa powder
1 cup sifted confectioners sugar
1/2 cup light cream cheese, at room temperature
1/2 teaspoon almond extract

On sheet of wax paper, reserve 2 tablespoons cocoa powder; set aside.

In food processor or with mixer on high speed, combine confectioners sugar, the remaining 1/2 cup cocoa powder, the cream cheese and almond extract; process until well blended.

Drop cream cheese mixture by rounded teaspoonfuls in the reserved cocoa powder; roll into balls and refrigerate.

Makes 24

[ladyseville]

Peanut Butter Truffles

2 pounds white chocolate, chopped
2 cups peanut butter
2 cups whipping cream, scalded then chilled
1 pound dark bittersweet chocolate, chopped
Crushed peanuts, for decoration

Combine white chocolate and peanut butter together in a mixing bowl and blend together. Then add chilled whipping cream and continue blending at high speed until smooth consistency is achieved.

Pour mix into a suitable container and place in the refrigerator for 24 hours to allow mixture to set.

Using a melon baler or #70 scoop, form the mixture into balls. Place balls in the refrigerator so they can firm up.

Melt the dark chocolate in a double boiler and then gently dip each ball so that it's fully coated. Decorate with crushed peanuts.

Keep truffles in the refrigerator until serving.

[ladyseville]

Andes Candied Truffles

1 1/2 cups granulated sugar
3/4 cup butter (NO SUBSTITUTES)
1 (5 ounce) can evaporated milk
2 (4.67 ounce) packages mint Andes candies (56 pieces total)
1 ((7 ounce) jar Marshmallow Crème
1 teaspoon vanilla extract
22 ounces white baking chocolate, divided
1/2 cup semisweet chocolate chips
Green or red food coloring (optional)

In a heavy saucepan, combine sugar, butter and milk. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir until a candy thermometer reads 236 degrees F (soft ball stage). Remove from the heat.

Stir in candies until melted and mixture is well blended.

Stir in Marshmallow Crème and vanilla extract until smooth.

Spread into a buttered 15 x 10-inch pan; cover and refrigerate for 1 hour.

Cut into 96 pieces; roll each into a ball (mixture will be soft). Place on a wax paper-lined baking sheet.

In a heavy saucepan or microwave-safe bowl, melt 18 ounces of white chocolate and chocolate chips.

Dip balls in melted chocolate; place on wax paper to harden. Melt remaining white chocolate; add food coloring, if desired. Drizzle over truffles.

Store in an airtight containers.

Yields 8 dozen.

[ladyseville]

Bavarian Mint Truffles

GANACHE:
8 ounces dark sweet chocolate
3/4 cup heavy cream
1 1/2 tablespoons creme de menthe

DIPPING:
16 ounces dark sweet chocolate
1/4 cup vegetable oil

When chocolate and cream ganache have cooled to room temperature, stir in Creme de Menthe before refrigerating.

Sprinkle dipped truffles with green sprinkles.

[ladyseville]

Eggnog Truffles

2 cups white chocolate chips
2 tablespoons butter
1/2 cup eggnog

CHOCOLATE CUPS
2 cups semisweet chocolate chips
1 tablespoon shortening

CHOCOLATE CUPS: Melt chips with shortening in heavy, small saucepan over very low heat, stirring constantly. Spoon about 1/2 tablespoon of the chocolate mixture into each of about 36 small foil candy cups. With back of spoon, bring some of the chocolate up side of each cup. Refrigerate until firm.

TRUFFLES: Melt chips with butter and eggnog in heavy, medium saucepan over low heat, stirring occasionally. Pour into pie pan. Refrigerate until mixture is thick, but soft, about 2 hours. Spoon truffle mixture into pastry bag fitted with large star tip. Pipe mixture into chocolate cups.

Truffles can be refrigerated 2-3 days or frozen several weeks. Hint: To remove foil cups, cut slit in bottom of the cup and peel foil up from bottom. Do not peel down from the top edge.

Makes about 36 truffles.