Butterscotch Truffles Recipes

EASY DECADENT TRUFFLES

Insanely easy, but oh so rich! Recipe makes a large amount but you can vary flavorings and coatings to make several different varieties.

Provided by Jenny Saunders

Categories Desserts Candy Recipes Truffle Recipes

Time 1h

Yield 60

Number Of Ingredients 4

Easy Decadent Truffles image

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.

Nutrition Facts : Calories 78 calories, Carbohydrate 11.7 g, Cholesterol 4.1 mg, Fat 3.8 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 2.3 g, Sodium 12 mg, Sugar 10.7 g

Ingredients

1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 ½ teaspoons vanilla

BUTTERSCOTCH TRUFFLE MARTINI

Make and share this Butterscotch Truffle Martini recipe from Food.com.

Provided by mary winecoff

Categories Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 3

Butterscotch Truffle Martini image

Steps:

Blend with ice in a martini shaker.
Serve in a chilled glass.

Nutrition Facts : Calories 141.3, Sodium 0.7, Carbohydrate 0.3, Sugar 0.3

Ingredients

2 ounces vodka
1 ounce butterscotch schnapps
1 dash Creme de Cacao

CLASSIC TRUFFLES

The key to making creamy, melt-in-your-mouth truffles is using the highest-quality chocolate you can find. But youshould also let your palate guide you: If you like the way a particular chocolate tastes right out of the package,you'relikely to enjoy truffles made fromit.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 4 dozen

Number Of Ingredients 5

Classic Truffles image

Steps:

In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes.
Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
Place cocoa in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in cocoa. With yourclean hand, cover truffle with cocoa. Letsit in bowl 20 seconds.
Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.

Ingredients

1 cup heavy cream
4 tablespoons unsalted butter
2 teaspoons light corn syrup
1 pound finely chopped semisweet chocolate, plus 12 ounces more for dipping
1 cup Dutch-process cocoa powder, sifted