Big Batch 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:

• Melt and stir together chocolate chips and milk in a double boiler over low heat (or use your microwave); add butter and stir briefly until it is melted; remove from heat; cover and refrigerate four hours or overnight.
• Form chocolate mixture into small balls using a teaspoon and your fingers; the mixture will seem stiff at first but the heat from your fingers will soften it.
• Roll truffles in your choice of cocoa powder, chopped nuts (hazelnuts would be a good choice as they are popular in Switzerland), powdered sugar, finely shredded coconut, chocolate sprinkles, or in melted and slightly cooled milk chocolate or white chocolate.
• Store truffles in the refrigerator for up to one week.

Steps:

• In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

Steps:

• In a microwave, melt chocolate chips and milk; stir until smooth. Stir in vanilla. Refrigerate, covered, 2 hours or until firm enough to roll. , Shape into 1-in. balls. Roll in coatings as desired.

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:

• In a microwave safe bowl, heat chocolate chips at 50% power until chocolate is melted.
• Stir in vanilla and sweetened condensed milk.
• Chill for 2 hours or until mixture is easy to handle.
• Shape into 1-inch balls.
• Roll in coconut, sprinkles, cocoa or nuts if desired.

Steps:

• In a heavy saucepan on low heat, melt chocolates, cream, and butter, stirring occasionally.
• After the mixture has melted, stir in the Drambuie.
• Pour into a small bowl; cool.
• Refrigerate 2 hours, until mixture hardens.
• Using a melon baller, quickly form chocolate mixture into ¾“ balls.
• Refrigerate until cold and then roll balls in cocoa powder.
• Store in an airtight container.

Steps:

• In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter.
• In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat.
• Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
• Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa.
• Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly.
• Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.