How To make Too Easy Truffles
-Dottie Cross TMPJ72B 1 1/2 pk (12 ounces) Baker's semi-
-sweet chocolate 1 pk (8 oz) cream cheese; softene
3 c Powdered sugar
1 1/2 ts Vanilla
Ground nuts or Baker's Angel -Flake coconut, toasted Melt chocolate by placing in microwavable dish. Microwave on HIGH 3 to 4 minutes or until almost melted, stirring after each minute. Remove from microwave. Stir until completely melted. Beat cream cheese until smooth. Gradually add sugar, beating until well blended. Add melted chocolate and vanilla; mix well. Refrigerate about 1 hour. Shape into 1-inch balls. Roll in nuts or coconut. Store in refrigerator. Makes about 5 dozen truffles. Variation: To flavor truffles with liqueurs, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee or orange) to each third mixture; mix well. Source: Orange County Daily Pilot Newspaper Reformatted by: CYGNUS, HCPM52C
How To make Too Easy Truffles's Videos
2 Ingredient Chocolate Truffles Recipe | Condensed Milk Chocolate Truffles | Top Tasty Recipes
2 Ingredient Chocolate Truffles Recipe | Condensed Milk Chocolate Truffles | Top Tasty Recipes
Hello everyone! We wanna see all chocolate lovers here! We are going to continue to give you the most amazing and easiest recipes in the world. Here is one of them! These truffles so smooth and so creamy and so rich. The only ingredients are cocoa and condensed milk! Here you go!
Ingredients;
200 g condensed milk
100 g cocoa
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White Chocolate Truffles Recipe | How to Make White Chocolate Truffles
Another quick and easy no-bake dessert. This time white chocolate and coconut truffles. These white chocolate truffles recipe is really easy to make and toy need only few basic ingredients.
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Makes about 14-15 truffles
Ingredients:
80z (225g) White chocolate
1/4 cup (60ml) Heavy cream
1/2 teaspoon Vanilla extract
1½ tablespoon (23g) Butter
1/3 cup (33g) unsweetened shredded/desiccated coconut + 1/4 (25g) for coating
pinch salt
Directions:
1. Chop white chocolate and place in a heatproof bowl, add heavy cream and butter.
2. Set the bowl over a pot with simmering water (double boiler) and let the chocolate and butter melt completely. remove from heat.
3. Add vanilla extract and desiccated coconut, stir well.
4. Place the bowl in the fridge for 2 hours until the mixture firm enough to roll into balls.
5. Shape the mixture into small balls and roll in desiccated/shredded coconut.
Chocolate Truffles
How to make Chocolate Ganache Truffles [ASMR cooking]
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The recipe
Chocolate ganache filling
220g dark / milk chocolate
120g heavy cream
1 tbsp instant coffee
30ml rum / whiskey (if you don't use alcohol, use 30ml heavy cream instead)
For Coating (4 types of truffles)
150g dark chocolate
15g vegetable oil
100g white chocolate
10g vegetable oil
about 1 - 2 tbsp cocoa powder
about 30g - 40g chopped hazelnuts
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Super-Easy Brazilian Chocolate Truffles Made With Only 4 Ingredients | Brigadeiro Recipe
Easy Brigadeiro recipe made with condensed milk that just melts in your mouth and has a decadent texture. These are chocolate truffles made the Brazilian way (where it's called Brigadeiro) and do not require any baking at all. Just mix the ingredients together, let it set, coat them in garnish of your choice and voila! Your delicious Brigadeiro chocolate truffle recipe is ready!
For the written recipe on how to make these Brazilian Brigadeiro, visit my blog:
#Brigadeiro #ChocolateTruffles
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Music: EDM Detection Mode by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Too easy truffles
tip. refrigerate for 1 hour and store in a glass jar
Easy Chocolate Truffles 4 Ways
Chocolate Truffles 4 Ways
Serves 14-16 (per recipe)
Classic Truffle
INGREDIENTS
3 cups semisweet chocolate chips
1 ½ cups heavy cream
Topping
1 cup cocoa powder
PREPARATION
In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency.
Pour mixture into a bread pan.
Allow to sit in refrigerator for 1 hour or until mixture is solid.
With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
Roll in cocoa powder for topping, and enjoy!
White Chocolate Chip Truffle
INGREDIENTS
3 cups white chocolate chips
½ cups heavy cream
1 cup semisweet chocolate chips
Topping
1 cup semisweet chocolate chips (melted)
¼ cup white chocolate (melted - to drizzle)
PREPARATION
In a medium-sized pan, combine white chocolate chips and heavy cream over low heat. Mix until you achieve a smooth consistency.
Pour mixture into a bread pan.
Allow to sit in the refrigerator for 20 minutes to cool down.
Pour one cup of semisweet chocolate chips into truffle mix and stir to spread evenly.
Place in refrigerator for 1 hour or until mixture is solid.
With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
In two small bowls, melt remaining cup of semisweet chocolate and white chocolate.
Dip the truffle in melted semisweet chocolate, allow to dry and then drizzle with the white chocolate.
Place back in the fridge for 10 minutes and enjoy!
Dark Chocolate Peanut Butter Truffle
INGREDIENTS
3 cups dark chocolate chips
2 cups heavy cream
Topping
1 cup peanut butter (melted)
1 cup peanuts (crushed)
PREPARATION
In a medium-sized pan, combine dark chocolate chips and heavy cream over low heat. Mix until you achieve a smooth consistency.
Pour mixture into a bread pan.
Allow to sit in the refrigerator for an hour to cool down.
With an ice cream scoop form balls from the mixture (refreeze if truffle begins to melt).
In a small bowl, melt peanut butter. On a cutting board, crush peanuts.
Dip the truffle in melted peanut butter, then roll in crushed peanuts.
Place back in the fridge for 10 minutes and enjoy!
Cookies ‘N’ Cream Truffle
INGREDIENTS
3 cups white chocolate chips
1/2 cup heavy cream
24 cookie sandwich fillings
Topping
1 cup semisweet chocolate chips (melted)
24 cookie sandwich crumbs
PREPARATION
Take 24 cookie sandwiches and remove the filling from the center. Collect those in one small bowl, and collect the cookies in another small bowl.
In a medium-sized pan, combine white chocolate chips,heavy cream, and cookie sandwich fillings over low heat. Mix until you achieve a smooth consistency.
Pour mixture into a bread pan.
Allow to sit in the refrigerator for an hour to cool down.
With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
In a small bowl, melt semisweet chocolate. On a cutting board, crush cookies.
Dip the truffle in melted semisweet chocolate, then roll in cookie crumbs.
Place back in the fridge for 10 minutes, and enjoy!