Silky Chocolate Truffles
Make your own beautiful truffles this holiday season!
Recipe
Makes 50 - 60 truffles:
2 1/4 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1 1/4 cup heavy cream
1/4 cup sugar
1/2 cup unsalted butter (8 tbsp.), cut into small cubes
1/2 cup Ghirardelli 100% Unsweetened Cocoa Powder, for coating
1. Line an 8 x 8”or 9 x 13” baking pan with parchment paper or plastic wrap.
2. Place chocolate chips in food processor, fitted with a stainless steel blade, and securely fasten on the food processor lid with the top spout open.
3. Bring the heavy cream and sugar to a full boil. Once the mixture starts boiling, turn on the food processor and allow it to pulverize the chocolate for a few seconds.
4. Steadily pour the hot cream through the food processor spout onto the spinning chocolate, allowing to come together.
5. Remove the lid and add in the butter. Process for several seconds to combine with no butter streaks remaining. Optional: Add any of your favorite spices or liqueurs.
6. Pour the ganache into the prepared baking pan and spread evenly with a spatula, allowing to cool and crystallize for up to 24 hours (or until set).
7. When fully set, place the baking pan in the refrigerator for 20 minutes to firm up the ganache.
8. Remove the ganache from the baking pan and peel off the parchment or plastic wrap. Cut into 1-inch cubes and roll in the cocoa powder. Lightly shake off any excess cocoa powder.
9. Serve truffles at room temperature.
Note: Store the truffles in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.
Tip: Coat in chopped nuts like pistachios pictured, candy pieces, or toasted coconut flakes.
Read more at Ghirardelli.com/holiday-baking/
#SweetestSecret
Chocolate Caramel Truffles Recipe
If you like how chocolate and caramel go together you will definitely love these caramel and chocolate truffles. Sweet, a bit salty, chocolaty and chewy, with a great flavor and a crispy texture coming from the cocoa nibs, quite hard not to get in love with them.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 25 truffles
3/4 cup (150g) sugar
1/2 cup (120g) whipping cream
7 oz (200g) bittersweet chocolate. chopped
1/2 tsp (3g) salt
1 tsp (5g) vanilla extract
1 1/2 tbsp (15g) cocoa nibs, optional
Cocoa powder or grated chocolate for coating
1. Place the sugar in a heavy bottomed saucepan over low-medium heat, and cook until sugar dissolves, stirring with a wooden spoon until it gets a caramel color.
2. Remove the pan from the heat and add the cream. It will bubble a little bit.
3. Cook for about 1 or 2 minutes stirring constantly until smooth. Remove from heat and add salt vanilla extract and chocolate. Stir well until smooth.
4. Stir in cocoa nibs if used.
5. Transfer the mixture to a bowl and let cool at room temperature.
6. Refrigerate for 2 hours until hard enough to roll into balls.
7. Use a teaspoon or a melon-baller to scoop out the truffles and with greased palms form into 1 inch (3cm) balls.
8. Roll the balls in cocoa powder or grated chocolate and refrigerate for at least half an hour before serving.
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How to Make Easy Chocolate Truffles for Valentine's Day | You Can Cook That | Allrecipes.com
Make easy chocolate truffles for your Valentine! Read more: and get the recipe:
Ingredients:
2/3 cup heavy cream
1 (4 ounce) bar semisweet chocolate, finely chopped
1 (4 ounce) bar bittersweet chocolate, finely chopped
1 tablespoon unsalted butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon fine sea salt
Coatings:
1 (0.81 ounce) package freeze-dried strawberries
10 starlight hard peppermint candies
1/4 cup unsweetened cocoa powder
1/4 cup powdered peanut butter (such as PB2®)
Directions:
1. Heat cream in a small saucepan over medium until steaming, about 5 minutes.
2. Meanwhile, combine semisweet and bittersweet chocolate with butter in a medium bowl. Pour hot cream over chocolate and let stand for 1 minute. Stir until melted and smooth. Stir in vanilla and salt. Pour into a shallow dish, such as a pie plate, cover, and refrigerate until ganache is scoopable, about 30 minutes.
3. Place strawberries in a mini food processor and pulse until finely chopped but not powdered, about eight 1-second pulses. Place in a small bowl.
4. Place mints in a zip-top bag and whack with a mallet about 5 times until coarsely crushed. Transfer to a separate small bowl. Place cocoa powder and powdered peanut butter in small bowls.
5. Scoop tablespoonfuls of ganache and roll into balls; your hands will warm up the ganache if it got too firm. Place on a parchment-lined plate.
6. Roll 3 truffles in each coating, pressing to adhere. Chill until ready to serve.
#valentinesday #chocolatetruffles #valentine
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Chocolate Truffles (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make chocolate truffles. Chocolate Truffles are a rich and elegant, bite-sized petit four made with a creamy mixture of chocolate, cream, and butter to which various flavorings are added (liqueurs, extracts, nuts, coffee, purees, spices, candied or dried fruits).
There is a newer version of this video here:
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Chocolate Truffles Recipe
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Here's the recipe -
Ingredients:
8 oz. (227g) high quality chocolate (I'm using 70% dark)
1/2 cup (120ml) heavy whipping cream
1/2 tsp (5g) vanilla extract
(toppings)
cocoa powder
chopped almonds
coconut flakes
Directions:
Simmer the cream in a saucepan for about 10 minutes on low heat. In the meantime chop up the chocolate into small pieces and place in a heat-proof bowl. Once the cream is simmering, pour it over the chocolate pieces, add the vanilla, and let it rest for 3 minutes. Once the chocolate begins to melt, mix it together with a spatula until smooth. Then place it into a shallow container/bowl and chill it in the fridge (uncovered) for 1 hour. After, take a melon-baller or spoon and scoop out rough ball shapes and place onto a plate lined with parchment paper. Then place the plate in the fridge for another 15 minutes. Once the balls have chilled, roll them in your hands (act fast!) into perfect spheres and dip into one of your toppings, coating it well. Repeat until done and enjoy!
*makes 2 dozen
For other decadent recipes check out my
Chocolate Cupcakes:
Brownies:
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Music written, recorded, produced by Aaron Prim
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Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home. easy recipe by honeysuckle Recipes - Topic
How to Make Chocolate Truffles
Shelley shows us how to make Chocolate Truffles and flavor them to your liking. They also make great holiday gifts!
Chocolate Truffles
Yield: 3 dozen
Active time: 30 minutes
Start to finish: 2 hours
1 cup heavy whipping cream
10 ounces best quality semi- or bittersweet chocolate (we recommend Callebaut or Scharffenberger), chopped
1-2 tablespoons liqueur (suggestions: Grand Marnier, Chambord, Frangelico, Kahlua, or rum)
Your choice of coatings: cocoa powder, powdered sugar, chopped nuts, toasted coconut, cookie crumbs or crushed candy canes
1. Heat the cream in a small saucepan until it just begins to simmer. Remove from heat.
2. Add the chocolate to the hot cream. Let sit for 1 minute, and then add the liqueur and whisk until smooth.
3. Pour the ganache into a shallow dish, and chill until fully set, 1-2 hours.
4. Use a small scoop to portion ganache, and quickly roll between your hands into balls. (Wearing gloves will help protect the ganache from the heat of your hands, and also keep your hands clean!)
5. Put cocoa or other coating in a small bowl and roll truffles to coat.
6. Place on a parchment-lined sheet pan and keep chilled until served.