Irresistible Bittersweet Truffles Recipes

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BITTERSWEET CHOCOLATE TRUFFLES

Provided by Warren Brown

Categories     dessert

Time 1h55m

Yield approximately 5 1/2 dozen truffles

Number Of Ingredients 5



Bittersweet Chocolate Truffles image

Steps:

  • Finely chop the chocolate block or use pistoles. The size of the chocolate pieces is key. Make sure the chocolate is in small pieces so that the heat from the boiled cream can melt all of the chocolate.
  • Place chopped chocolate in a large non-reactive bowl. In a medium saucepan, bring cream, salt, and vanilla bean to a boil. Once mixture has boiled and foamed up, immediately remove the pan from the heat and pour it over the chocolate. Let chocolate and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated. Remove vanilla bean and stir in butter. Cover mixture and let sit until firm.
  • Fill a piping bag or zip top freezer bag with the truffle mixture and pipe into 1 tablespoon size dollops. Allow dollops to set up until they are firm. Roll dollops into round truffles. Truffles can be coated in powdered sugar, cocoa powder, ground nuts, coconut, etc.
  • Optional: Add 1-ounce distilled liquor or liqueurs (i.e. brandy, Kirsch, etc.) to butter for additional flavor variations. Distilled liquors or liqueurs add flavor without adding extra sweetness.

20 ounces bittersweet chocolate, in a block or in pistoles
1 1/4 cups heavy cream
Pinch salt
1/2 vanilla bean, scraped
2 1/2 ounces butter

BITTERSWEET TRUFFLES

These delectable truffles make great holiday gifts. For pretty packing, look for mini foil or paper candy cups in the baking aisle of supermarkets or at specialty shops. While the truffles are still slightly soft, roll them in the desired coatings. Kids might like to help with this step.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h

Yield Makes 24

Number Of Ingredients 3



Bittersweet Truffles image

Steps:

  • Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan over medium-high heat; pour over chocolate. Let sit 2 to 3 minutes, then whisk until smooth. Refrigerate (uncovered) until somewhat firm, about 1 hour.
  • Spoon mounds (2 level teaspoons each) of chocolate mixture onto a large baking sheet lined with parchment or wax paper. Return to refrigerator 15 minutes.
  • With your hands, roll mounds into balls. Place desired coatings in shallow bowls; roll balls in coatings, pressing in and covering completely. Return to baking sheet; chill until set, about 30 minutes.

Nutrition Facts : Calories 65 g, Fat 5 g, Protein 1 g

8 ounces best-quality bittersweet chocolate, finely chopped
1/2 cup heavy cream
Assorted coatings, such as crushed peppermint candies, toasted sweetened shredded coconut, finely chopped pistachios or other nuts, and cocoa powder

ASSORTED CHOCOLATE TRUFFLES

Top our Sacher Torte Heart Cake with these truffles. Use different brands of cocoa powder (such as Hershey's, Valrhona, Droste, and Ghirardelli) to make truffles of assorted colors.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3 1/2 dozen

Number Of Ingredients 4



Assorted Chocolate Truffles image

Steps:

  • Put chocolate into a large heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high heat; pour over chocolate in bowl. Stir in liqueur, if desired. Cover with plastic wrap; let stand 10 minutes. Stir until smooth. Let stand until thick, about 15 minutes.
  • Pour chocolate mixture into a shallow 8-inch dish or pie plate. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.
  • Using a teaspoon or a 1/2-inch melon baller, scoop balls of chocolate mixture, transferring them to a baking sheet lined with parchment paper as you work. Refrigerate truffles 10 minutes.
  • Using hands dusted with cocoa powder, dip each truffle in cocoa powder to coat, then quickly shape truffle into a rough round.

8 ounces best-quality bittersweet or semisweet chocolate, finely chopped
1/2 cup heavy cream
1 tablespoon liqueur, such as triple sec or framboise (optional)
Unsweetened cocoa powder, for rolling

BITTERSWEET CHOCOLATE TRUFFLES

Provided by Warren Brown

Categories     dessert

Time 1h55m

Yield approximately 5 1/2 dozen truffles

Number Of Ingredients 5



Bittersweet Chocolate Truffles image

Steps:

  • Finely chop the chocolate block or use pistoles. The size of the chocolate pieces is key. Make sure the chocolate is in small pieces so that the heat from the boiled cream can melt all of the chocolate.
  • Place chopped chocolate in a large non-reactive bowl. In a medium saucepan, bring cream, salt, and vanilla bean to a boil. Once mixture has boiled and foamed up, immediately remove the pan from the heat and pour it over the chocolate. Let chocolate and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated. Remove vanilla bean and stir in butter. Cover mixture and let sit until firm.
  • Fill a piping bag or zip top freezer bag with the truffle mixture and pipe into 1 tablespoon size dollops. Allow dollops to set up until they are firm. Roll dollops into round truffles. Truffles can be coated in powdered sugar, cocoa powder, ground nuts, coconut, etc.
  • Optional: Add 1-ounce distilled liquor or liqueurs (i.e. brandy, Kirsch, etc.) to butter for additional flavor variations. Distilled liquors or liqueurs add flavor without adding extra sweetness.

20 ounces bittersweet chocolate, in a block or in pistoles
1 1/4 cups heavy cream
Pinch salt
1/2 vanilla bean, scraped
2 1/2 ounces butter

IRRESISTIBLE BITTERSWEET TRUFFLES

Categories     Candy     Chocolate     Kid-Friendly     Quick & Easy

Yield 24

Number Of Ingredients 3



IRRESISTIBLE BITTERSWEET TRUFFLES image

Steps:

  • 1. Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan over medium-high heat; pour over chocolate. Let sit 2 to 3 minutes, then whisk until smooth. Refrigerate (uncovered) until somewhat firm, about 1 hour. 2. Spoon mounds (2 level teaspoons each) of chocolate mixture onto a large baking sheet lined with parchment or wax paper. Return to refrigerator 15 minutes. 3. With your hands, roll mounds into balls. Place desired coatings in shallow bowls; roll balls in coatings, pressing in and covering completely. Return to baking sheet; chill until set, about 30 minutes.

8 ounces best-quality bittersweet chocolate, finely chopped
1/2 cup heavy cream
Assorted coatings, such as crushed peppermint candies, toasted sweetened shredded coconut, finely chopped pistachios or other nuts, and cocoa powder

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