COCOA COVERED TRUFFLES RECIPES
CHOCOLATE TRUFFLES RECIPE: HOW TO MAKE IT - TASTE OF HOME
You may be tempted to save these chocolate truffles for a special occasion since these smooth, creamy chocolates are divine. But with just a few ingredients, this truffle recipe is easy to make anytime. —Darlene Wiese-Appleby, Creston, Ohio
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield about 4 dozen.
Number Of Ingredients 4
Steps:
- In a microwave, melt chocolate chips and milk; stir until smooth. Stir in vanilla. Refrigerate, covered, 2 hours or until firm enough to roll. , Shape into 1-in. balls. Roll in coatings as desired.
Nutrition Facts : Calories 77 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 12mg sodium, CarbohydrateContent 11g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
THE ULTIMATE HEALTHY CHOCOLATE TRUFFLES – ONLY 3 ...
I may be biased, but I think these are the best easy homemade truffles! They’re really decadent with a deep, rich, dark chocolate flavor (similar to 75% dark chocolate) and soft melt-in-your-mouth texture. They’re perfect for Valentine’s Day — or any ol’ day you’re craving chocolate! Store any leftover truffles in an airtight container in the refrigerator. They’ll keep for at least one week, maybe more — if they last that long!
Provided by Amy's Healthy Baking
Categories Dessert
Total Time 60 minutes
Prep Time 30 minutes
Yield 16
Number Of Ingredients 4
Steps:
- Add the cocoa powder to a small bowl. Make a well in the center. Pour in the milk and maple syrup. Stir with a fork until all of the cocoa powder is fully incorporated. (It takes some effort and patience. See Notes!) Chill the mixture for 30 minutes.
- Line a baking sheet with wax paper or parchment paper.
- Roll the chilled chocolate mixture into 16 balls. (If the mixture sticks to your hands, wipe them with a very lightly moistened paper towel in between rolling each one.) After rolling each one, place onto the prepared baking sheet.
- Coat the truffles, if desired (see Notes!), before transferring to an airtight container. Refrigerate until ready to serve.
More about "cocoa covered truffles recipes"
CHOCOLATE TRUFFLES RECIPE: HOW TO MAKE IT - TASTE OF HOME
You may be tempted to save these chocolate truffles for a special occasion since these smooth, creamy chocolates are divine. But with just a few ingredients, this truffle recipe is easy to make anytime. —Darlene Wiese-Appleby, Creston, Ohio
From tasteofhome.com
Reviews 4.3
Total Time 20 minutes
Category Desserts
Calories 77 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 20 minutes
Category Desserts
Calories 77 calories per serving
- In a microwave, melt chocolate chips and milk; stir until smooth. Stir in vanilla. Refrigerate, covered, 2 hours or until firm enough to roll. , Shape into 1-in. balls. Roll in coatings as desired.
See details
THE ULTIMATE HEALTHY CHOCOLATE TRUFFLES – ONLY 3 ...
I may be biased, but I think these are the best easy homemade truffles! They’re really decadent with a deep, rich, dark chocolate flavor (similar to 75% dark chocolate) and soft melt-in-your-mouth texture. They’re perfect for Valentine’s Day — or any ol’ day you’re craving chocolate! Store any leftover truffles in an airtight container in the refrigerator. They’ll keep for at least one week, maybe more — if they last that long!
From amyshealthybaking.com
Reviews 5
Total Time 60 minutes
Category Dessert
Cuisine American
From amyshealthybaking.com
Reviews 5
Total Time 60 minutes
Category Dessert
Cuisine American
- Coat the truffles, if desired (see Notes!), before transferring to an airtight container. Refrigerate until ready to serve.
See details
BLACKOUT CAKE RECIPE - NYT COOKING
This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O’Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business. Their wildly popular blackout cake, a three layer devil’s food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day. This recipe isn’t authentic (the Ebinger family never shared the original recipe with the public), but Ms. O’Neill claims in her book, “The New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants,” that this version got the thumbs-up from “a panel of twelve Ebingerites.” That’s enough for us.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
Cuisine american, german
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
Cuisine american, german
- Assemble the cake. Use a sharp knife to slice each cake into two disks to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat. Add the third layer. Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply a second layer of frosting to the cake, press cake crumbs into the top and sides of the cake, and serve within 24 hours. Store in a cool place.
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