CRUNCHY CHOCOLATE TRUFFLE CUPS
Treat your guests with these delicious truffle cups that are made with oats 'n honey granola bars. A decadent treat for chocolate lovers!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 30
Number Of Ingredients 9
Steps:
- Place mini foil baking cup in each of 30 mini muffin cups. Spray foil cups with cooking spray.
- In medium bowl, place 3/4 cup chocolate chips; set aside. In 1-quart saucepan, heat 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture begins to boil. Pour cream mixture over chocolate in bowl; stir until smooth. Add crushed granola bars and marshmallows; mix well. Spoon slightly less than 1 measuring tablespoonful mixture into each muffin cup; gently press into cups.
- In small bowl, place 2/3 cup chocolate chips; set aside. In 1-quart saucepan, heat 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture begins to boil. Pour cream mixture over chocolate in bowl; stir until smooth. Spoon melted chocolate over each crunchy truffle; smooth top with tip of spoon. Decorate with candy sprinkles.
- Refrigerate about 3 hours or until firm. Store covered in refrigerator.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Truffle Cup, Sodium 30 mg, Sugar 6 g, TransFat 0 g
CLASSIC CHOCOLATE TRUFFLE RECIPE BY TASTY
Here's what you need: semi-sweet chocolate chips, heavy cream, cocoa powder
Provided by Merle O'Neal
Categories Desserts
Yield 4 servings
Number Of Ingredients 3
Steps:
- In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency.
- Pour mixture into a bread pan.
- Allow to sit in refrigerator for 1 hour or until mixture is solid.
- With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
- Roll in cocoa powder for topping.
- Enjoy!
Nutrition Facts : Calories 969 calories, Carbohydrate 82 grams, Fat 77 grams, Fiber 13 grams, Protein 15 grams, Sugar 51 grams
CHOCOLATE TRUFFLE CUPS
These double-chocolate truffle cups are yummy and so, so easy to make. And check out the surprise ingredient, too!
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Microwave white chocolate and 1 Tbsp. milk in small microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted. Add 2 Tbsp. reduced-fat cream cheese; beat with whisk until well blended. Set aside.
- Repeat with semi-sweet chocolate and remaining milk in separate microwaveable bowl.
- Spoon chocolate mixtures, side-by-side, into 4 dessert dishes. Refrigerate 15 min. Garnish with Chocolate-Dipped Strawberries or Chocolate Shapes (see Tips) just before serving, if desired.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 85 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 16 g, Protein 3 g
CHOCOLATE TRUFFLE BROWNIE CUPS
Turn brownie mix into irresistible chocolate-glazed dessert bites.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 42
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Place mini paper baking cup in each of 42 miniature muffin cups. Make brownie batter as directed on box. Fill muffin cups about 3/4 full (about 1 tablespoon each) with batter.
- Bake 19 to 21 minutes or until toothpick inserted into edge of brownie cup comes out clean. Do not overbake. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
- In 1-quart saucepan, heat whipping cream over low heat just until hot but not boiling; remove from heat. Stir in chocolate until melted. Let stand about 15 minutes or until mixture coats spoon. (It will become firmer the longer it cools.) Spoon about 2 teaspoons chocolate mixture over each brownie cup. Sprinkle with chocolate sprinkles.
Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie Cup, Sodium 45 mg, Sugar 7 g, TransFat 0 g
CHOCOLATE TRUFFLES
Steps:
- Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
- Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
- With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.
CHOCOLATE TRUFFLE CUPCAKES
Steps:
- Preheat the convection oven to 325 degrees F. Line a cupcake pan with 24 cupcake liners.
- In a mixing bowl, add the sugar, vanilla and eggs, and mix until combined. With the mixer on low speed, add the milk and oil, and mix until well combined.
- In a separate bowl, add the flour, cocoa powder, baking powder, baking soda and salt, and mix together. Add the dry ingredients to the egg mixture and mix on medium speed until the batter is smooth, about 2 minutes. Turn off the mixer and add the hot coffee. Mix on low for 2 minutes more.
- Fill the lines three-quarters full with batter and bake for 14 minutes. Once completely cooled, use a paring knife to cut out the center of the cupcake.
- To assemble: Using a small ice cream scoop, fill the cupcakes with 1 scoop of the cooled Chocolate Truffle Ganache. Using a piping bag with a 1M tip, generously frost the cupcakes with Whipped Chocolate Buttercream, making sure to cover the filled area.
- Add the boiling cream to the chips and stir together until chips are completely melted. Add liqueur, mix well and set aside to cool.
- In an electric mixer, beat the butter on high for 2 minutes. Once the butter is whipped, add the powdered sugar 1 cup a time until well blended. Add the vanilla and mix well. Add the cocoa powder and blend on medium speed until well incorporated. With the mixer on low speed, slowly add the heavy cream. Once the heavy cream is incorporated, turn the mixer on high and whip for 3 to 4 minutes.
CHOCOLATE TRUFFLES
You may be tempted to save these chocolate truffles for a special occasion since these smooth, creamy chocolates are divine. But with just a few ingredients, this truffle recipe is easy to make anytime. -Darlene Wiese-Appleby, Creston, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE TRUFFLE BROWNIE CUPS
Brownies to go or to dress up: Without glaze, very portable and easy to serve, with glaze, yummy elegance!! These can even be frozen up to a month, then glazed. Great for bake sales!! Got recipe out of a Betty Crocker cookbook.
Provided by Clueless in the Kit
Categories Dessert
Time 30m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- Cooking Aids: mini muffin baking pan, mini muffin cups, medium scoop (cookie drop size or tablespoon).
- Preheat oven to 350 degrees and prepare mini muffin pan with paper liners.
- Stir brownie mix, water, oil and eggs until well blended.
- Fill muffin cups 3/4 full with batter, use the medium scoop for less mess.
- Bake 20 to 22 minutes or until tooth pick comes out clean.
- Cool completely before glazing.
- Glaze: Heat whipping cream in small saucepan over low heat just until hot but not boiling; remove from heat.
- Stir in chocolate until melted.
- Let stand about 15 minutes.
- Spoon mixture over brownie and add sprinkles.
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12 CHOCOLATE TRUFFLE RECIPES THAT'LL MAKE YOU FEEL FANCY
From allrecipes.com
Estimated Reading Time 2 mins
- Easy Decadent Truffles. If you're looking for a basic chocolate truffle recipe that'll change your life, this is it. You can get as creative as you want with these truffles, so feel free to dress them up or down.
- Basic Truffles. "Wow," says reviewer Krey. "This dish is so dangerous for me! I made it as stated and then rolled the balls in crushed heath bar bits.
- Raw Marzipan with Truffle Filling. It doesn't get much more decadent than these marzipan bites with truffle filling. This recipe calls for chopped hazelnuts, but you can use the nut of your choice.
- Brownie Truffles. This delicious brownie-truffle combo is the best of both worlds. The lollipop sticks are optional, but they sure do make these brownie bites fun to eat.
- Easy Chocolate Chip Cookie Dough Truffles. "I made this for a company Christmas party and everyone raved," says reviewer Amy Birkner Brown. "VERY rich and delicious.
- Pumpkin Truffles. This autumnal treat is the perfect Halloween or Thanksgiving appetizer. If you don't have any coffee liqueur on hand, you can easily substitute strong-brewed coffee.
- Cookies-and-Cream Truffles. You just need four easy-to-find ingredients (chocolate, sandwich cookies, cream cheese, and shortening) to make these fun bite-sized treats.
- Salted Dark Chocolate Hazelnut Caramel Truffles. "Dark chocolate, hazelnut, and caramel were just made to be eaten together. How can you resist the indulgent blend of sweet, nutty, with a dash of salt?"
- Rum Truffles. These boozy balls are as easy to make as they are to eat. They should feel firm on the outside, but the inside is beautifully soft.
- Mocha Truffles. How gorgeous are these coffee-infused chocolate truffles? Reviewers love how flavorful this recipe is, but you can cut back on the instant coffee for a milder bite.
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- Beat all remaining crust ingredients in bowl at medium speed until well mixed. Gradually add flour mixture, beating at low speed after each addition.
- Shape dough into 36 (1 1/4-inch) balls; place into prepared pans. Press dough evenly onto bottom and up sides, forming cup. Bake 5-6 minutes or until centers begin to set. Let stand in pan 10 minutes. Remove to cooling rack. Cool completely. Remove foil or paper, if desired.
CHOCOLATE TRUFFLE CUPS RECIPE | EASY DESSERT | NATURE VALLEY
From naturevalley.co.uk
Servings 12Total Time 3 hrs 45 mins
- To make the truffles, place the chocolate chips into a medium heatproof bowl. Heat the cream and butter in a small pan over a medium heat, until just simmering then pour over the chocolate in the bowl. Leave for 5 minutes, then stir until smooth. Add the crushed granola bars and marshmallows to the chocolate mixture and stir until fully combined. Divide the mixture evenly between the paper cases and gently press down with the back of a spoon.
- To make the topping, place the chocolate chips into a small heatproof bowl. Heat the cream and butter in a small pan over a medium heat, until just simmering then pour over the chocolate in the bowl. Leave for 5 minutes, then stir until smooth. Spoon the topping over each truffle and smooth with the back of a spoon if necessary. Scatter over the sprinkles and leave to set in the fridge for up to 3 hours, or until firm. Store covered in the fridge.Stir through chopped toffees or honeycomb for an extra indulgence.Stir in some orange zest to the truffle mixture for a citrus tang!
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