White Chocolate Mummy Truffles

white choco mummy truffles

White Chocolate Mummy Truffles

 Yields:  20pcs

Prep Time : 1hr, 30 mins

Total time: 1 hr, 30 mins

INGREDIENTS:

2 cup cookies-grounded

1 cup Coca-cola

4 oz chocolate- melted

2 oz butter-melted

12 oz white chocolate

black icing color

white choco mummy truffles2

DIRECTIONS:

  1. Place ground cookies in a bowl, stir in coca-cola and set aside for 5 minutes.
  2. Add melted chocolate and melted butter and mix well.
  3. Cover the bowl and leave in the fridge for half an hour.
  4. Roll 1 inch balls and place them on parchment paper. Freeze them at least half an hour.
  5. Melt 10 oz of white chocolate and drop frozen balls in the melted chocolate, and using a fork transfer them onto parchment paper(gently tap off excess chocolate), then put them back in the freezer for 10 minutes.
  6. Melt the rest of the white chocolate, transfer it in the ziploc bag, cut the corner and drizzle onto truffles.
  7. Use the black icing to make 2 dots for eyes.

source :  omgchocolatedesserts

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Pumpkin Spice Caramels

2

Pumpkin Spice Caramels

Yield: 8″ X 8″ (64 pcs)

Soft, chewy, buttery, and perfectly spiced, these Pumpkin Spice Caramels are impossible to resist.

INGREDIENTS:

1 stick unsalted butter (8 Tbls)

2 cups heavy whipping cream

1 cup light corn syrup

2 cups granulated sugar

¾ tsp salt

1 Tbls pumpkin pie spice

DIRECTIONS:
  1. Lightly spray 8×8 baking dish with cooking spray and line with parchment paper. Leave an overhang so you can pull the caramel out easily. Set aside.
  2. Combine first four ingredients in a large heavy bottomed pot. Go bigger than you think you need.
  3. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. It’s super important to scrape off all the sugar from the sides of the pot – all of it.
  4. Reduce heat to medium and continue cooking WITHOUT stirring until it reaches 248 °F. This can take anywhere for 20 minutes to an hour, just be patient. (Make sure you check the accuracy of your candy thermometer beforehand.)
  5. Remove from heat and stir in salt and pumpkin pie spice.
  6. Pour mixture into prepared baking dish. Let it rest for 12-24 hours before cutting into pieces.
  7. Wrap caramels in waxed paper to store. Can be stored in the fridge or at room temperature.

source:  momontimeout

Dark Chocolate Truffles

dark chocolate truffles

DARK CHOCOLATE TRUFFLES

Yields:  25 pcs

INGREDIENTS:

16 oz semisweet chocolate chips
1 cup heavy whipping cream
1/4 – 1/2 cup cocoa powder, for dusting

DIRECTIONS:

  1. Prepare the chocolate chips in a medium bowl. Heat the heavy whipping cream in a small saucepan on medium-high heat, just until it begins boiling. Immediately transfer the heavy whipping cream to the chocolate chips and stir until smooth. Chill in refrigerator for several hours or preferably overnight.
  2. The next day, use a truffle scoop or hand-and-spoon method to shape the truffles. Chill in freezer for another couple hours, then prepare a bowl of cocoa powder and roll the truffles in it until completely coated. Chill again before serving, or enjoy right away.

source: passthecoco

Chocolate Truffles

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Chocolate Truffles

INGREDIENTS:

Basic truffle ingredients

  • 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces
  • 1/2 cup of heavy whipping cream
  • 1 teaspoon of vanilla extract

Optional base flavorings:

  • Mint leaves (1 bunch, stems removed, chopped, about 1 cup)
  • Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods)
  • Amaretto (1-2 tablespoons)
  • Almond extract (1 teaspoon)

Truffle coatings

  • Cocoa powder
  • Finely chopped walnuts
  • Finely chopped almonds

Directions:

1 In a small, heavy saucepan bring the heavy whipping cream to a simmer (stir and scrape down the sides with a spatula every few minutes).

If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe.

2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth.

3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.

4 Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.

 

source :  simplyrecipes

Baileys Chocolate Fudge

Baileys Choco fudge T

Baileys Chocolate Fudge

Yield: 16.5cm x 26cm pan

INGREDIENTS:

Melted butter, to grease

1 x 395g can sweetened condensed milk

100g butter, cubed

255g (1 1/4 cups) brown sugar, firmly packed

2 tablespoons glucose syrup

150g good-quality dark chocolate, finely chopped

60ml (1/4 cup) Baileys Original Irish Cream liqueur

DIRECTIONS: 

  • Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.

  • Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.

  • Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour or until firm.

  • Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions.

source: www.taste.com.au

Ultimate Fudge

ultimate fudge carnation

Ultimate Fudge

Yield: 16.5cm x 26cm pan

INGREDIENTS:

397 can Carnation condensed milk

150ml milk

450g demerara sugar

115g butter

DIRECTIONS:

  • It takes a little effort so stick closely to the steps if you’re new to making fudge – once mastered the results are out of this world! Place the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.
  • Bring to the boil then simmer for 10-15 minutes, stirring continuously and scraping the base of the pan. Take care while the mixture boils and during stirring as the fudge will be VERY hot! To test its ready drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form. Or check with a sugar thermometer if you have one (approx 118°C).
  • Remove from the heat and beat the fudge until very thick and starting to set (about 10 minutes). See our tip below!
  • Pour into the prepared tin and leave to cool before cutting into squares.
  • Try adding nuts, fruit or chocolate chips at the end of step 2!

source:  Carnation UK

White Chocolate Lemon Truffles

White Chocolate Lemon Truffles OMG

White Chocolate Lemon Truffles

Yields:  20 pcs
Prep time: 25 mins
Chilling Time: 2 hrs
Cooking time: 5 mins

INGREDIENTS:

8 oz white chocolate-chopped

5 Tablespoon unsalted butter

3 Tablespoon heavy whipping cream

pinch of salt

1 teaspoon lemon extract

powdered sugar

White Chocolate Lemon Truffles OMG2

DIRECTIONS:

  1. Over a double boiler melt chocolate, butter and cream , stir until smooth.
  2. Stir in salt and lemon extract.
  3. Cool slightly, cover with plastic wrap and refrigerate for 2 hours (or until firm enough to roll the balls).
  4. With a small spoon or a melon baller scoop out the mixture and roll into 1 inch balls ( if it’s to sticky drop a small amount of white chocolate mixture into powder sugar, it makes it much easier to roll into a ball, then roll it again in the sugar when the ball is formed)
  5. Roll each balls into powdered sugar to coat them well.
  6. Store in the fridge in airtight container up to 1 week, freeze for longer storage.

source: omgchocolatedesserts

White Chocolate Lemon Truffles

White Chocolate Lemon Truffles

White Chocolate Lemon Truffles

Yields:  24 pcs

INGREDIENTS:

1 cup white chocolate

5 Tbsp. unsalted butter

3 Tbsp. heavy cream

pinch salt

1 tsp. lemon extract

icing sugar, for dusting

DIRECTIONS:

  1. Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.
  2. Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.
  3. With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat.
  4. Store covered in the fridge for up to one week. Freeze for longer storage.

source: thesugar-coated

Chocolate Coffee Truffles

Chocolate Coffee Truffles

CHOCOLATE COFFEE TRUFFLES

Yields:  24 pcs

INGREDIENTS:

¾ cup heavy cream

2 tbsp. butter

4 tsp. espresso powder

10 oz bíttersweet chocolate, chopped fínely

cocoa powder for coatíng

DIRECTIONS:

  1. Heat cream, butter and espresso powder ín a heavy saucepan stírríng often. Turn off the heat just before ít begíns to boíl and stír wíth a whísk.
  2. Pour heated míxture over chopped chocolate and let sít for a mínute. Then whísk together untíl the chocolate and cream are combíned, melted and smooth.
  3. Pour the chocolate ganache ín a small bakíng pan. Cool to room temperature and then place ín the refrígerator to chíll for about 30 mínutes. Use a small scoop to form round balls of ganache and place on a wax paper covered bakíng sheet. Reshape by hand íf needed and return to refrígerator to chíll for several mínutes.
  4. Roll balls ín cocoa powder to coat.
  5. Keep refrígerated untíl servíng.

source: greatideas.people

Bittersweet Chocolate Truffles

35

Bittersweet Chocolate Truffles

Yield :  60 pcs

INGREDIENTS:

  • 1 cup heavy cream
  • 1 pound bittersweet chocolate, finely chopped
  • 1 whole vanilla bean
  • 2/3 cup natural unsweetened cocoa powder (about 2 ounces)

DIRECTIONS:

  • Place the cream in a small saucepan over medium heat and bring to a simmer. Remove from the heat and set aside. Place the chopped chocolate in a heatproof bowl and set aside.
  • 2Split the vanilla bean lengthwise and use the back of a paring knife to scrape the vanilla seeds into the cream. Discard the pod or reserve it for another use. Let the cream and vanilla steep for 10 minutes.
  • 3Return the cream to a gentle simmer over medium heat. Pour the hot cream over the reserved chocolate and let it sit undisturbed for 5 minutes. Whisk the chocolate and cream together until very smooth. Pour the chocolate mixture into an 8-by-8-inch baking dish. Cover and refrigerate until hardened, at least 5 hours.
  • 4Using a small melon baller or a small teaspoon, scoop a 1-inch-sized ball of the chocolate mixture into your hand and roll it between your palms until it’s somewhat smooth and round. Place on a baking sheet and repeat with the remaining chocolate mixture.
  • 5Place the cocoa powder in a shallow bowl or pan. Roll the truffles in the cocoa powder until evenly coated. Store the truffles at a cool room temperature (55°F to 65°F) for up to 2 weeks in an airtight container, but do not refrigerate or freeze them—this damages the texture of the creamy chocolate.

 

source:  chowhound