CAPPUCCINO TRUFFLES
The dark chocolate, mocha and cinnamon is a delectable combination. Smooth and rich, I could eat them all in one sitting...So, make a lot because they also make great gifts. -Ellen Swenson Newport Center, Vermont
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the water, coffee and 1 teaspoon cinnamon; set aside. In a small saucepan, bring cream just to a boil. Remove from the heat; whisk in chocolate and butter until smooth. Stir in coffee mixture. Press plastic wrap onto surface. Refrigerate for 1 hour or until easy to handle., In a small bowl, combine sugar and remaining cinnamon. Shape chocolate into 1-in. balls; roll in cinnamon-sugar. Refrigerate for at least 2 hours or until firm.
Nutrition Facts : Calories 43 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 15mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
CHESTNUT TRUFFLES
These rich chocolatey confections are an elegant end to a meal.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 2 dozen
Number Of Ingredients 6
Steps:
- Bring heavy cream to a simmer in a small saucepan over medium heat. Remove pan from stove. Add chocolate and corn syrup, stirring until chocolate is melted. Fold in chestnuts; transfer to a medium bowl, and place in the refrigerator to chill until set, about 1 hour.
- Using a dessert spoon, scoop out about 2 teaspoons of chocolate mixture, and, using fingers, form into roughly shaped balls; place on a parchment-lined baking sheet. Transfer to the refrigerator until cold and firm, 15 to 30 minutes.
- Roll balls in confectioners' sugar or cocoa, coating completely, and store in covered container in the refrigerator or a cool dry place until ready to serve. This recipe can be made up to 5 days in advance. Do not roll in sugar or cocoa until just before serving.
CHESTNUT TRUFFLES
Chestnuts and white truffles combine with Eagle Brand sweetened condensed milk in this silky creamy Holiday treat.... Decadent, Festive with a surprising filling!!
Provided by Chef mariajane
Categories Candy
Time 20m
Yield 48 truffles
Number Of Ingredients 8
Steps:
- In heavy saucepan over low heat (or in double boiler), melt chocolate and butter. Stir in remaining ingredients.
- Transfer to parchment paper lined 8 or 9 inch square or round pan. Cool. Chill until firm enough to handle, about 2-3 hours.
- Using a melon baller, scoop mixture and roll into balls. Place on parchment paper lined cookie sheet and refrigerate.
- CHOCOLATE COATING: melt chocolate with shortening on stove-top or microwave just until melted.
- Stove-top method: Place chocolate and shortening in the top of a double boiler over hot, not simmering, water, stirring just until melted.
- Microwave method: Place chocolate and shortening in microwave-proof bowl. Microwave on medium one minute; remove from microwave and stir. If chocolate is still not melted, repeat every 30 seconds until melted. NOTE: Time will vary accordingto microwave oven and how finely chopped the chocolate is.
- Use a fondue fork (or skewer or other small fork), dip truffles in melted chocolate. Let excess chocolate drain from truffles before removing from fork or skewer and placing on cookie sheet to harden.
Nutrition Facts : Calories 124.2, Fat 7.7, SaturatedFat 4.6, Cholesterol 9.2, Sodium 20.1, Carbohydrate 13.5, Fiber 0.3, Sugar 13, Protein 1.4
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