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.
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.
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.
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.
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.
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.
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.
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
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)
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.
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!!
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.
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.
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.
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.
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.
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.
Ingredients
1 cup sugar
2 tablespoons instant coffee granules, processed in a food processor
2 tablespoons unsweetened cocoa powder
4 ounces unsweetened chocolate
1/2 lb unsalted butter
4 large eggs
2 cups sugar
1 cup unbleached all-purpose flour
1/8 teaspoon salt
2 teaspoons pure vanilla extract
Directions
1Preheat the oven to 350°F Butter an 8x16-inch pan.
2Make the coating by combining the 1 cup sugar, the powdered coffee, and the cocoa. Set aside.
3In a heavy saucepan, or the microwave, melt the chocolate and butter together. Beat the eggs until they are light and then gradually beat in the 2 cups sugar. Stir in the chocolate mixture. Gradually add the flour, salt, and vanilla. This mixture is not meant to be light and fluffy, just fully incorporated. Pour the mixture into the prepared pan and bake 25 minutes. The brownies will be slightly underdone and very moist. Allow to cool in the pan.
4When cool enough to handle, cut the brownies into 1x1-inch squares. Roll each square in the palms of your hands into balls about 1 inch in diameter. Roll the balls in the coating mixture. Pack in tins or plastic containers with wax paper between the layers and store in the refrigerator for up to a week. Or place them in a single layer on a cookie sheet in the freezer until frozen, pack in containers, and store in the freezer up to 4 months.
Zest of one lemon
Zest of one orange
3/4 cup heavy cream
12 ounces white chocolate chips
1/3 cup powdered sugar, for dusting
1 pound chopped white chocolate, for tempering
Slivers of candied orange or lemon peel
Prepare a baking sheet by lining it with aluminum foil or parchment paper. Place the white chocolate in a large bowl.
Place the cream and citrus zests in a small saucepan and simmer until bubbles appear around the sides of the pan. Remove from the heat and cover. Let the cream sit for 30 minutes to infuse and absorb the citrus aromas.
Melt the white chocolate in the microwave or over a double boiler. Return the cream to the heat briefly to warm it, and then pour it through a strainer over the white chocolate. Stir gently to combine. Cover the Ganache with cling wrap and allow to cool to room temperature.
Once it has cooled, place the bowl in the refrigerator to firm up, for 4 hours or overnight.
Once it is firm enough to shape, spoon or pipe 1-inch balls of Ganache onto the prepared baking sheet. Repeat for remaining Ganache and place the tray of truffles in the freezer to set for 2 hours.
Dust your hands with powdered sugar, and roll the scooped truffles into round shapes. Return to the freezer for another 2 hours to make them firm enough to dip in melted chocolate.
Temper the white chocolate, or alternately, melt the chocolate with 1 tablespoon of vegetable shortening. Dip the firm centers in the melted chocolate using dipping tools or two forks. Wipe the excess chocolate on the rim of the bowl, and place the dipped truffle back on the baking sheet. While chocolate is still wet, garnish with slivers of candied lemon or orange peel.
Candied Citrus Peel
4 Oranges
4.25 cups water
2.5 cups sugar, plus more for coating
Preparation:
Use a knife or a citrus peeler to score the peels of four oranges into quarters. Peel the oranges carefully, trying to keep the peels intact as much as possible. Set the peeled oranges aside and reserve for another use.
Using a sharp knife cut away the bitter white pith from the underside of the peels. The remaining peel should be approximately 1/8” thick. Do not worry if small amounts of white pith remain.
Slice the peels into long, thin strips approximately ½” thick.
Combine 4.25 cups of water and 2.5 cups of sugar in a medium saucepan over medium heat. Stir to dissolve the sugar, and heat, uncovered, until the sugar boils for 5 minutes.
Add the strips of peel and turn the heat down to low, until the mixture is just at a simmer. Cook, uncovered and simmering, until the syrup reduces to a quarter of its original volume (the syrup will barely cover the tops of the peels). Do not stir during this process, as that might cause the formation of large sugar crystals. The simmering will take approximately 2 hours.
Remove the saucepan from the heat and allow it to cool. Once cool, drain the peels in a colander. At this point, turn your oven to 200 degrees.
Place about one cup of sugar in a small bowl. Dredge the peels in the sugar until they are coated, and place them on a baking sheet lined with parchment paper. Add more sugar if necessary.
Place the sugar-coated peels in the warm oven and allow them to dry out. This should take approximately one hour, but check them every 20 minutes to ensure that they are not burning or cooking in any way. Alternately, they can be left to sit overnight on a drying rack instead of placed in the oven.
Once peels are completely dry, scrape off any excess sugar clumps. Store them in a dry location and they should keep for weeks. Candied peels can be dipped in melted chocolate and enjoyed plain, or used in cake, cookie, candy, or bread recipes.