DARK CHOCOLATE TRUFFLES
Provided by Tyler Florence
Categories dessert
Time 3h40m
Yield 15 to 20 candies, depending on size
Number Of Ingredients 4
Steps:
- In a saucepan, bring the cream just to a simmer over medium-low to low heat. Pour the cream over the chocolate in a bowl and cover with plastic wrap. Let stand about 10 minutes to melt the chocolate.
- Add the vanilla and stir until smooth. Set aside to cool to room temperature, 30 minutes to 1 hour.
- Then beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored. If the chocolate has cooled enough, it will be ready to form truffles right away. If the chocolate is still too soft to hold its shape when rolled in a ball, spread over the bottom of a baking dish and smooth the top. Refrigerate until firmed, but still scoopable, up to 2 hours.
- Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate and gently roll into a ball. Place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a baking sheet lined with parchment or waxed paper.
- If making the truffles a day or two ahead of time, let them stand at room temperature for at least 1 hour before serving.
ULTIMATE CHOCOLATE TRUFFLE COOKIES
These little gems are bursting with scads of chocolate:) and just a minimal amount of flour to hold everything in line! Crispy outside and soft inside, with a chocolate rush so intense your mouth may feel it for days!!! Hope you love these:) *Prep time includes chill time.*
Provided by JamesDeansGirl
Categories Dessert
Time 4h10m
Yield 48 cookies
Number Of Ingredients 11
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.
CHOCOLATE TRUFFLE COOKIES
A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer (but you may have a hard time waiting for them to thaw before you eat them).
Provided by Kevin Barr
Categories Desserts Cookies Chocolate Cookie Recipes
Time 2h
Yield 36
Number Of Ingredients 11
Steps:
- In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
- Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 112.3 calories, Carbohydrate 13.9 g, Cholesterol 20.6 mg, Fat 6.8 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 40 mg, Sugar 10.7 g
DARK CHOCOLATE TRUFFLES
Steps:
- Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl.
- Heat the heavy cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to stand for 5 minutes, then stir until smooth (now you have ganache). Refrigerate the ganache for 1 hour until firm but not hard.
- Line a baking sheet with parchment paper. Using a tablespoon of ganache for each truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto the parchment lined baking sheet. Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles). When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds. Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioners sugar until completely covered. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.
DARK CHOCOLATE MINT TRUFFLES
The most incredible minty chocolate truffle! Soft, rich, and delicious! Cover and store in the refrigerator.
Provided by MELISS142
Categories Truffles
Time 2h45m
Yield 42
Number Of Ingredients 5
Steps:
- Put entire bag of cookies in the bowl of a food processor and pulse to a fine crumb consistency. Transfer to a large bowl.
- Add cream cheese and mix until well combined. Roll into 1-inch balls. Chill in the refrigerator for 1 hour.
- Place chocolate chips in a microwave-safe bowl. Microwave on high power for 1 minute. Stir, then repeat in 1-minute increments until melted and smooth. Mix in peppermint extract.
- Drop chilled balls in the chocolate to coat, let any excess drip off, and place on waxed paper. Sprinkle crushed candy canes over wet chocolate. Return to the refrigerator until chocolate sets, about 1 hour.
Nutrition Facts : Calories 119.7 calories, Carbohydrate 15.4 g, Cholesterol 5.9 mg, Fat 6.7 g, Fiber 1 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 66.5 mg, Sugar 8.3 g
DARK CHOCOLATE TRUFFLES
This dark chocolate truffles recipe comes from our book "Clean Slate: A Cookbook and Guide."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 28
Number Of Ingredients 7
Steps:
- Melt chocolate with oil and the water. Stir in vanilla and sea salt. Transfer to an 8-inch square baking dish, and refrigerate until mixture is set but still pliable, about 2 hours.
- With a 1-inch ice-cream scoop, make 28 balls, transferring each one to a parchment-lined baking sheet. Coat hands in cocoa, and roll balls to make smooth. Refrigerate on sheet 10 minutes. (Truffles can be refrigerated in an airtight container up to 2 weeks; let stand at room temperature 30 minutes before coating.) To serve, roll in cocoa or pat with nuts or coconut.
Nutrition Facts : Calories 188 g, Fat 15 g, Fiber 2 g, Protein 1 g, SaturatedFat 10 g
CONTEST-WINNING CHOCOLATE TRUFFLE COOKIES
Here's a snack for serious chocolate lovers. These enticing cookies are crisp on the outside and soft on the inside, somewhat bittersweet and very chocolaty. I usually make them to share at get-togethers. Otherwise, I'd eat them all myself! I'm always asked for the recipe. -Delaine Fortenberry, McComb, Mississippi
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth. Cool 10 minutes., In a large bowl, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture. Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours., Preheat oven to 350°. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool. Dust with confectioners' sugar.
Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 64mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
TWILIGHT DARK CHOCOLATE TRUFFLES
My Dad made this recipe up one evening to surprise my Mom. They are huge fans of dark chocolate. Add any extra little add-ins that you want! (e.g. coffee grounds, mint extract, cinnamon, white chocolate coating, etc.) Deliciously dark and fudgy! Enjoy with family on holidays, or just any time you have a major dark chocolate craving! Rolling in coating of choice before refrigerating, if desired.
Provided by Mykaela
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h35m
Yield 45
Number Of Ingredients 5
Steps:
- Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour
- Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.
Nutrition Facts : Calories 86.8 calories, Carbohydrate 6.8 g, Cholesterol 8.6 mg, Fat 7.1 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 4.2 g, Sodium 6.3 mg, Sugar 5.2 g
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