Nutty Chocolate Truffles Recipes

Steps:

• Special equipment: food-safe gloves
• Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and bake until brown and toasted, 8 to 10 minutes. Let cool completely, then very finely chop.
• Put the chocolate, vanilla, orange zest and salt in a large bowl; set aside. Heat the cream and butter in a small saucepan over medium-low heat until very hot and steaming; pour over the chocolate, then let sit for 10 minutes. Stir until all the chocolate has melted and the mixture is smooth. (If all the chocolate has not melted, microwave the mixture in 30-second increments, stirring after each, until smooth.) Add the pecans, apricots and prunes, and stir to combine.
• Transfer the chocolate-fruit mixture to a large baking dish, and let cool to room temperature. Cover with plastic wrap, and refrigerate until the mixture has hardened but is still soft enough to scoop, about 3 hours. (The mixture can be made up to 2 days in advance; let soften at room temperature until scoopable, about 30 minutes.)
• Line a baking sheet with parchment. Scoop heaping teaspoonfuls of truffle mixture, and place them on the prepared sheet. Once all the mixture has been divided up, roll the mounds into smooth, round balls. (Using food-safe gloves for this helps keep it from getting too messy.) Roll each ball into sanding sugar right before serving or wrapping. Keep refrigerated in an airtight container for up to 3 days.

Steps:

• Preheat a broiler. Spread the nuts on a foil-lined baking sheet and place under the broiler for about a minute to toast them lightly and evenly, stirring them once during the browning. Do not allow them to burn. Set them aside.
• Break the chocolate into a heatproof mixing bowl and place the bowl over a pan of simmering water until the chocolate is nearly all melted. Remove the bowl from the pan of water and stir the chocolate until smooth. Stir in the nuts and allow to cool to room temperature.
• Stir in butter and liqueur. Refrigerate mixture until it is firm enough to handle, an hour or longer.
• When firm, remove the mixture from the refrigerator and allow it to soften for about 15 minutes. Place the cocoa in a shallow dish. Using a spoon, scoop up half-tablespoons of the chocolate mixture, and using your fingertips, form somewhat uneven balls about an inch in diameter and roll them quickly in the cocoa. Place them in a shallow dish and refrigerate until ready to serve. The balls can also be frozen without the cocoa for later use, and then dusted with cocoa just before serving.

Steps:

• Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
• In food processor, process half of the cookies to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese and Nutella™ spread. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 52 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
• In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
• Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in melted chocolate. Return to lined cookie sheet; immediately decorate top with sprinkles. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Repeat with second half of cookie balls. Store covered in refrigerator.

Steps:

• Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
• To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
• Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
• To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.

Steps:

• In the top of a double broiler, heat cream until it begins to simmer.
• Remove pan from heat and blend in sugar, chocolate, and butter until mixture is very smooth.
• Stir in nuts.
• Refrigerate mixture in pan and stir every ten minutes until mixture begins to thicken.
• When it just begins to thicken, stir mixture vigorously.
• Return to refrigerator until firm enough to form balls.
• Roll in powdered cocoa and store in refrigerator.