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

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

22

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

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

Dark Chocolate Cocoa Nib Caramels

27

Dark Chocolate Cocoa Nib Caramels

Yield: about 100 candies

INGREDIENTS:

The cocoa nibs are optional, you may leave them off if you like. But we love the texture and crunch that they give to these decadent chocolate caramels.

Ingredients:

  • 2 cups heavy cream
  • 1 1/4 cups light corn syrup
  • 2 1/4 cups sugar
  • 1/4 teaspoon salt
  • 9 ounces bittersweet chocolate, chopped in small pieces
  • 1/2 cup (1 stick) unsalted butter, cut into chunks
  • 1/4 cup cocoa nibs

27a

Directions:

  1. Line an 11-by-9-inch baking pan with parchment paper and set aside.
  2. In a heavy 4-quart saucepan, combine 1 cup cream, corn syrup, sugar, and salt. Bring to a boil over medium heat, stirring occasionally, for 15 to 20 minutes, washing down sides of pan with a pastry brush dipped in water as needed to remove any stray sugar crystals.
  3. When the temperature reaches 220 degrees, add chocolate and butter and return to a boil. Slowly add remaining 1 cup cream. Cook at a gentle boil, still stirring, until temperature reaches 240 degrees (soft-ball stage), another 30 to 40 minutes.
  4. Immediately pour mixture into prepared pan (do not scrape the pot). Sprinkle with cocoa nibs. Let stand uncovered at room temperature for at least 4 hours without moving.
  5. When cool, lift out of baking pan using edges of parchment paper as handles. Using a large buttered knife or a pastry cutter, cut into 1-by-1 1/4-inch logs. Wrap each piece in cellophane or waxed paper.
  6. Caramels will keep in the refrigerator for up to one month. Let come to room temperature before serving if you prefer a softer caramel.

** I halved the original recipe, which seemed ridiculously huge, and adjusted the cooking times as necessary as a smaller batch will take less time to come to temperature. Even this half-sized batch will still make a TON of caramels, and remember that you’ve got to (tediously) wrap them all individually, so plan accordingly.

 

source : loveandoliveoil