Crispy Chocolate Truffles Recipes

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.

Steps:

• Add the heavy cream to a small saucepan. Use a paring knife to split the vanilla bean lengthwise. Scrape the vanilla beans seeds from the pod and add to the cream along with the empty pod. Heat over low until just starting to simmer.
• Meanwhile, use a serrated knife to finely chop the chocolate and put in a heatproof bowl.
• Remove the vanilla pod, squeezing it to release any cream. Discard or reserve for another use.
• Pour 1/3 cup of the hot vanilla cream over the chocolate (measure, as some cream will have evaporated) and use a rubber spatula to stir in small, circular motions until combined. Add the butter and continue to make circular motions until the mixture is completely melted and combined with no bits or streaks of butter. Stir in 1 cup of the puffed cereal, the hazelnuts and orange zest. Cover the bowl with plastic wrap and refrigerate the ganache for 1 hour to firm up.
• Put the remaining 1 cup cereal in a resealable plastic bag and crush with a rolling pin or the back of a pot. Transfer to a shallow bowl.
• Line a sheet pan with parchment. Use a tablespoon to scoop the ganache and roll it into a ball with both hands. Dip the ball in the crushed cereal to coat. Transfer the truffle to the prepared pan. Repeat with the remaining ganache and cereal. Put the truffles in mini muffin liners, if you like.
• Store the truffles in an airtight container in the refrigerator for up to 2 weeks, or at room temperature for up to 4 days.

Steps:

• In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Stir in milk, almond extract and salt. Cool to room temperature. Shape into 1-in. balls; roll in nonpareils and sprinkles. Store in an airtight container.

Steps:

• Line cookie sheet with waxed paper. In food processor, place 3 cups cereal. Cover; process with on-and-off pulses until finely ground.
• In medium bowl, stir together cookie butter spread, marshmallow creme and cream cheese until smooth. Stir in finely ground cereal until well combined. Shape into 1-inch balls; place on cookie sheet. Refrigerate about 1 hour or until firm.
• Coarsely crush additional cereal. Using 2 forks, dip and roll each ball in melted chocolate to coat; return to cookie sheet. Immediately sprinkle with coarsely crushed cereal. Refrigerate about 1 hour or until chocolate is set. Store in refrigerator.

Steps:

• Line cookie sheet with foil. In 2-quart saucepan, melt baking chocolate over low heat, stirring constantly; stir in butter until melted and smooth. Remove from heat; stir in whipping cream. Pour mixture into small bowl. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
• Drop mixture by rounded measuring teaspoonfuls onto lined cookie sheet. Return to refrigerator 5 to 10 minutes or until firm enough to shape. Shape into balls. Freeze uncovered 30 minutes.
• In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Using 2 forks, dip and roll chocolate balls, one at a time, into melted chocolate; tap off excess chocolate. Place on lined cookie sheet. Immediately sprinkle with nuts. If chocolate has cooled too much, reheat. Repeat with remaining chocolate balls.
• Refrigerate truffles about 10 minutes or until chocolate is set. Store in covered container in refrigerator. Remove from refrigerator about 10 minutes before serving.

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:

• In a large saucepan over low heat, melt the unsweetened chocolate, 1 cup of the chocolate chips, vanilla, and butter together; stirring, until smooth.
• Remove pan from heat; cool for 10 minutes.
• In a large bowl, beat the eggs and sugar together for 2 minutes with an electric mixer on medium speed.
• Beat in the vanilla and chocolate mixture.
• Combine the flour, cocoa powder, baking powder, and salt; add to the chocolate mixture just until combined.
• Stir in the remaining chocolate chips.
• Cover dough and chill for at least 3 hours.
• Remove about 1 cup of the dough from the refrigerator; with lightly floured hands, roll into 1" balls.
• Place 2" apart on ungreased or parchment paper-lined cookie sheets.
• Bake in a preheated 350*F.
• oven for 10-12 minutes, or until lightly puffed and set.
• Cool for 3-4 minutes on the cookie sheets before removing to a wire rack; cool completely.
• Dust with powdered sugar.

Steps:

• 1. Line an 8-inch square baking pan with parchment, with overhang on two sides. In a saucepan, bring heavy cream and salt to a simmer.
• Place chocolate in a heatproof bowl and pour hot cream mixture over top; let stand 5 minutes then stir until smooth. Pour mixture into baking pan and refrigerate until set, at least 2 hours.
• When mixture is firm, cut into 1-inch squares and toss in cocoa powder. (See variation section below for instructions on rolling the truffles into balls). To store, box up truffles and refrigerate them at least 15 minutes and up to 2 weeks.