EASY CHOCOLATE TRUFFLES RECIPE - BBC GOOD FOOD
Chocolate truffles, beautifully wrapped in boxes, will put a smile on anyone's face – and they're so easy to make
Provided by Good Food team
Categories Treat
Total Time 4 hours 35 minutes
Prep Time 30 minutes
Cook Time 5 minutes
Yield Makes 50 (easily doubled or halved)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 67 calories, FatContent 6 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 2 grams sugar, ProteinContent 1 grams protein
QUICK & EASY CHOCOLATE SAUCE RECIPE: HOW TO MAKE IT
Mom made this chocolate sauce recipe to drizzle on cake, and we like it over ice cream, too. —Janice Miller, Creston, Iowa
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 2-1/4 cups.
Number Of Ingredients 3
Steps:
- In a small heavy saucepan, combine all ingredients. Bring to a boil over medium heat, stirring constantly. Boil and stir 2 minutes., Store in airtight containers in the refrigerator. Warm gently before serving.
Nutrition Facts : Calories 169 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 7mg sodium, CarbohydrateContent 21g carbohydrate (19g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
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Reviews 4.3
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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.
WHITE CHOCOLATE TRUFFLES RECIPE - BBC GOOD FOOD
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Total Time 45 minutes
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Calories 122 calories per serving
- To decorate, melt the chocolate the same way as in step 1, leave to cool a little, then drop the chilled truffles into the chocolate and lift out with a fork. Put back on a lined baking tray and sprinkle over any toppings, if using, and chill again in the fridge for 1-2 hrs, or freeze for 30 mins if you’re in a rush, until set. Store in a cool place or in the fridge until giving as a present or eating.
CHOCOLATE TRUFFLES RECIPE | INA GARTEN - FOOD NETWORK
Reviews 4.6
Total Time 1 hours 53 minutes
Category dessert
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- With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.
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Reviews 4.6
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- With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.
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- When the chocolate sets, you can drizzle some more melted white chocolate on top of each truffle. Enjoy!
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