HOW LONG DO CHOCOLATE TRUFFLES LAST RECIPES

Steps:

• In a medium bowl, add chocolate chips and butter. Set bowl aside.
• In a small saucepan, bring heavy whipping cream to a boil over medium heat. Once boiling, immediately remove from heat and pour cream into the bowl with chocolate and butter.
• Let mixture stand for 2 minutes (do not stir yet).
• Whisk or stir chocolate and butter together until melted and smooth. If butter is not melted, heat in the microwave for 20 seconds at a time, mixing thoroughly between each.
• Transfer bowl with the chocolate to the freezer for 1-2 hours or until chocolate is firm enough to handle and work with.
• When ready to work, prepare your work area by having a baking sheet or plate covered with parchment paper nearby for the rolled truffles. Also have plenty of wet cloths or paper towels handy for cleanup. Bring chocolate truffle mixture out from the freezer, then use a spoon (or cookie scoop or ice cream scoop) to scrape out about 1 tablespoon of chocolate. Roll the chocolate between your hands to form a ball, then place the finished ball on the nearby baking sheet. Repeat this step until all the chocolate has been used.
• Transfer rolled chocolate to the freezer and allow to chill for 30 minutes.
• Place your chosen toppings (sprinkles, chopped nuts, cocoa powder, etc) into small bowls. Remove the chocolate from the freezer and roll each truffle in toppings as desired.
• Once coated, freeze the truffles a third (and final) time for about 30 minutes to set the toppings.
• Serve truffles immediately.

Steps:

• Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
• To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
• Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
• To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you’re ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.