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
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 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.
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 Dark Chocolate Desserts
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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