Chocolate Truffles Recipe
Bakery vs Homemade MATCHA MOCHI CAKE: Life is like a box of chocolates :) Make decadent chocolate truffles and impress your friends! DAILY UPDATES:
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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:
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Music written, recorded, produced by Aaron Prim
© 2014 Honeysuckle Catering. All Rights Reserved.
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
Easy Christmas Chocolate Truffles Two Ingredients Recipe
How To Make Easy Christmas Chocolate Truffles with Only 2 Ingredients?
Here is the Foolproof Recipe
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INGREDIENTS
2 cups of bittersweet chocolate
1 (14ounces) can sweetened condensed milk
For coating:
unsweetened cocoa powder,
finely chopped peanuts,
powdered sugar,
sprinkles
DIRECTIONS
In a saucepan, melt the chocolate and the condensed milk over medium-low heat.
Stir constantly to prevent the chocolate from sticking to the pan.
Remove from heat and whisk until the mixture becomes smooth and shiny.
Pour the mixture into a dish and refrigerate until firm. The larger the dish the less it will take for the mixture to firm
Using a cookie scoop or a spoon, scoop a small portion of about 1-ounce or 2 tablespoons and roll it between your hands until smooth. The heat from your hands will make the truffle ready for coating.
Place your coatings in different small dishes or bowls. Dip and roll the truffles until evenly coated, you can use 2 forks or coating tool.
Serve immediately
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Making Smooth and Chocolaty Truffles- Kitchen Conundrums with Thomas Joseph
Truffles can turn out grainy, hard, soft, bitter, or shapeless if you're not using the right ingredient ratios or good chocolate. Thomas Joseph shares his recipe for smooth and chocolaty truffles and an includes a discussion on the additions of flavorings and best coatings for this favorite treat.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
3 Ingredient Chocolate Truffles Recipe ????????
Welcome back to the Ragged Coast kitchen! Today, join Kate in creating a delightful treat with just three simple ingredients. We're diving into a 3 ingredient chocolate truffles recipe, perfect for crafting decadent truffles right in the comfort of your home. Let's make the magic happen with minimal ingredients and maximum flavor.
Don't forget to subscribe for more tasty treats from the Ragged Coast Kitchen!
Ingredients
12 ounces bittersweet chocolate
2 tablespoons soft butter
6 ounces heavy cream
2 pounds bittersweet couverture chocolate
Cocoa powder
Equipment
Medium and small sauce pans
Bowl
Heatproof silicone spatula
Plastic wrap
Half sheet pan lined with parchment
Round cake pan
Instructions
Prepare your ingredients. If the chocolate is in bar or brick form, chop it into 1/4-inch pieces. Place the chopped chocolate into the bowl of a food processor. Place the butter on top of the chocolate. Heat the cream in a small sauce pan until it comes to a full boil.
Make the ganache. Remove the cream from the heat, and pour it onto the chopped chocolate and butter. Immediately place the lid on the food processor and let it sit for one full minute. Process the mixture until it resembles firm pudding and is free of lumps.
Set the ganache. Scrape the warm ganache into a bowl. Cover the bowl with plastic wrap and press the wrap so that it is resting directly on the surface of the ganache. Place the bowl in the refrigerator until the ganache is firm; this could take anywhere from one to several hours.
Form the truffles. When the ganache is quite firm, remove the bowl from the refrigerator, and peel the plastic wrap from its surface. With a tiny cookie scoop, or a teaspoon, scoop the ganache into walnut-sized balls and place them on the half sheet pan. When you’ve scooped all the ganache, go back and roll each bit of ganache into a smooth ball, using your hands.
Coat the truffles. Place about 1/2 cup of cocoa powder in the round cake pan. Using the hand-coating method, coat the truffles in chocolate. Roll the just-coated truffles in cocoa powder, then transfer to a parchment-lined half sheet pan. Allow the truffles to set at room temperature for 10-20 minutes. Store the finished truffles in an airtight container at room temperature for up to two weeks.
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Poco Dolce Recipe #1 - Bittersweet Chocolate & Tea Truffles
Kathy (founder) and Juan Carlos (Production Manager) show us how to create Tea-infused chocolate ganache for truffles.
Thanks to BayCat's Pathway Internship program, including John and Katie, for organizing and shooting this amazing video! From Baycat's website ( - BAYCAT (Bayview Hunter's Point Center for Arts and Technology) educates, empowers and employs under-served youth and young adults to produce digital media that tells their unique stories and engages them to positively transform themselves, their communities and the world.
Recipe can also be found at
5 oz heavy cream
10 oz finely chopped bittersweet chocolate
1 heaping tbsp of your favorite tea leaves
4 oz bittersweet chocolate (to melt for coating)
2 cups cocoa powder (for coating your truffles)
Place the 10 oz of finely chopped chocolate in a heatproof bowl.
Heat the cream until just beginning to simmer.
Remove cream from heat.
Add 1 heaping teaspoon tea leaves to the cream.
Allow to tea and cream to steep covered for 7 minutes, stirring occasionally.
Strain the cream through a sieve over the finely chopped chocolate.
Whisk the cream into the chocolate until all visible lumps are gone and mixture is glossy.
Pour the mixture into an 8x8 pan lined with parchment paper.
Let set in a cool place for 4 hours or overnight (if overnight cover the pan.)
Once cooled, cut the mixture into 1 squares or scoop and roll into 1 balls.
Put the 2 cups cocoa powder in a separate bowl.
Melt the 4 oz chocolate for coating in the microwave, stopping to stir every 10-15 seconds.
Using a fork, dip and completely cover one truffle at a time in the chocolate and roll & coat in the cocoa powder.
Leave in the cocoa powder a few minutes until the chocolate has set.
Repeat with the remaining truffles.
Keep in an airtight container for up to 2 weeks.
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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