EASY CHOCOLATE TRUFFLES
For these five-ingredient truffles, it takes only a few minutes to whip up a batch of rich ganache from heavy cream and semisweet chocolate. After pouring the mixture into a pan and chilling, you can choose to take the easy route and simply cut them into bite-size squares, or roll up your sleeves and form them into beautiful bonbons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Yield Makes about 5 dozen
Number Of Ingredients 5
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.
Nutrition Facts : Calories 51 g, Fat 4 g, Protein 1 g
EASY CHOCOLATE TRUFFLES
My children and I often make these super-easy chocolate balls during the holiday season to dress up our cookie trays and gift baskets. For added color, the balls can be rolled in nonpareils, sprinkles or ground nuts.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield About 6 dozen (about 2-1/4 pounds).
Number Of Ingredients 5
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.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 24mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
EASY MINT CHOCOLATE TRUFFLES
Moist, rich, chocolaty truffles made with brownie mix that taste like a soft Thin Mint® cookie. Fancy enough to serve for company or at a party, yet super easy and affordable.
Provided by NicoleMcmom
Time 1h35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 9x13-inch pan with cooking spray.
- Combine brownie mix, oil, water, and eggs in a large bowl. Stir 50 strokes with a spoon. Spread into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 31 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
- Break up warm brownies into a large bowl. Roughly chop mint thins and add to the bowl; stir until well combined, allowing the brownies' heat to slightly melt the chocolate.
- Form mixture into 1 1/2-inch balls, pressing firmly so they hold together. Chill in the refrigerator for 20 minutes.
- Combine chocolate chips and oil in a small microwave-safe bowl; microwave in 30-second intervals, stirring after each one, until melted and smooth.
- Dip each brownie ball into the melted chocolate and turn with a fork to coat. Lift and allow excess chocolate to drip off. Place dipped truffles onto a tray lined with waxed or parchment paper. Top with sprinkles, if desired.
- Refrigerate for 5 minutes (or let sit at room temperature for 20 minutes) until chocolate has set.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 29.4 g, Cholesterol 15.5 mg, Fat 15.5 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 73.3 mg, Sugar 10.9 g
SUPER EASY CHOCOLATE TRUFFLES
This is a wonderful truffle recipe: It's very quick to put together and still tastes like a ton of work went into it. It can be easily varied by subbing any other alcohol or flavoured-syrup for the rum.
Provided by Lalaloula
Categories Candy
Time 30m
Yield 28 truffles
Number Of Ingredients 10
Steps:
- Take 125g of the chocolate and grate it finely (Use a piece of paper to hold the chocolate so that it doesnt melt under your fingers). Chop the remaining 25g into small pieces.
- Cream the butter (I used a spoon, but you may also use a hand-mixer). In portions add the grated and chopped chocolate as well as the chocolate/cocoa powder and the rum.
- Form balls (about the size of a hazelnut) out of the mass (wash your hands with cold water if they get too warm to form the balls without melting all the chocolate) and roll them in your desired garnish (see above).
- Place in candy wrappers and store in a box in a cool place (these will keep for up to 8 days).
Nutrition Facts : Calories 42.5, Fat 3, SaturatedFat 1.9, Cholesterol 5, Sodium 16.9, Carbohydrate 3.2, Fiber 0.2, Sugar 2.8, Protein 0.4
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- Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.
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