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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Raspberry Cheesecake Truffles

Raspberry Cheesecake Truffles2

RASPBERRY CHEESECAKE TRUFFLES

Yields:  22 pcs
Prep time: 15 mins
Chilling Time: 2 hrs

INGREDIENTS:

8 oz. cream cheese-softened

½ cup powdered sugar

1 teaspoon vanilla

¾ cup cool whip

¾ fresh raspberries-washed and well dried

¾ cup graham crackers crumbs

15 oz semi-sweet baking chocolate-coarsely chopped

Raspberry Cheesecake Truffles

Raspberry Cheesecake Truffles3

DIRECTIONS:

  1. With a mixer beat the cream cheese, powdered sugar and vanilla until light and fluffy. Mix in raspberries to incorporate into cream cheese.
  2. Add cool whip and stir with a spatula.
  3. Add graham cracker crumbs and stir to combine. Set in the freezer for 2 hours.
  4. Line a tray with parchment paper and set aside.(Make sure you have enough room in your freezer for tray because the truffles must chill after being rolled).
  5. With a tablespoon or small ice cream scoop drop dollops of the cheesecake mixture onto parchment paper. Shape each dollop with your hand into a nice round balls.(if it’s too soft to work with, place the dollops in the freezer for a while).
  6. Set the truffles in the freezer until completely frozen (it might take couple hours).
  7. Melt the chocolate and let it sit for 5 minutes to slightly cool so the truffles won’t melt while dipping.
  8. Remove truffles from the freezer and begin dipping into the chocolate using a fork or a spoon. Work in small batches (take a few truffles from the freezer at the time because they soften really quickly).Place chocolate covered truffles onto parchment paper. Truffles must be completely sealed with chocolate!!! If you missed some spots you can add few drops of melted chocolate with a spoon to cover the whole truffle.
  9. When finish dipping process transfer leftover of melted chocolate into a zip lock bag, cut of the corner and drizzle over the truffles.
  10. Store in the freezer or refrigerator and take out when ready to serve. They soften quickly at the room temperature.

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

Dark Chocolate Cheesecake with Kahlúa Truffles


6a

Dark Chocolate Cheesecake with Kahlúa Truffles

Yield : 8″ pie

INGREDIENTS:

About 20 Oreos (use gluten free Oreos)

3 tablespoons melted butter

1/2 cup milk chocolate chips (optional)

16 oz. softened cream cheese (two packages)

3/4 cup white sugar

1/3 cup cocoa powder (I used Hershey’s Special Dark)

3 eggs

1/2 cup sour cream

2 teaspoons vanilla

DIRECTIONS:

Preheat oven to 300ºF.

Crush the Oreos and add the butter. Press into the bottom of an 8-inch springform pan (I didn’t go up the sides at all)

You can try different pan sizes if you want, but you might have to adjust the baking time.

Melt the milk chocolate chips, if using, and spread over the crust (or you can just sprinkle the chocolate chips onto the crust, throw it in the oven for a few minutes and then spread them around).

Mix the softened cream cheese, white sugar, and cocoa powder until smooth (I didn’t use a mixer, I just did everything by hand). Add one egg at a time and then the sour cream and vanilla. Mix until smooth. Pour into prepared crust.

Place the pan on a baking sheet and wrap the 8-inch pan in a wet dishtowel (this helps the cheesecake to bake evenly). Just get the dishtowel wet, squeeze it out and wrap it around the pan.

Bake the cheesecake for 1 hour and 15 minutes or until only slightly jiggly.

Allow to cool for at least an hour and then refrigerate until cold. Top with ganache and truffles. You can also put some chocolate shavings in the middle.

6

Kahlúa Truffles/Ganache

:

1/2 cup butter

1 1/2 cup chocolate chips (I used semi-sweet)

1 teaspoon vanilla

1/3 cup Kahlua (or you can sub heavy cream)

Crushed Oreos, cocoa powder, and/or finely chopped chocolate for rolling

DIRECTIONS:

Combine the butter and chocolate chips and microwave on 50% power, stirring every 30 seconds until smooth and melted. Add the vanilla and Kahlúa and stir well. I used about 1/3 of this mixture as a ganache for the cheesecake, so if you want to do that, pour it onto the cheesecake now. Otherwise you can just make extra truffles!

Place the remaining mixture in the freezer or refrigerator until solid.

Use a melon baller to scoop out balls and roll each one in Oreos, cocoa, or chopped chocolate.

source:  yammiesnoshery

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

Chocolate Date Truffles

7

Chocolate Date Truffles

INGREDIENTS:

15 good quality Medjool dates

2 tablespoons unsweetened cocoa powder

1½ tablespoons coconut oil

additional unsweetened cocoa to roll the truffles around in

DIRECTIONS:
  1. Remove the seeds from all the dates and pulse them in a food processor until almost smooth.
  2. Add in the cocoa powder and coconut oil, then pulse again until the mixture is smooth.
  3. Add the mixture to a bowl, and allow it to rest in the refrigerator for 10 minutes, or until the coconut oil gets stiff.
  4. Using a teaspoon, scoop out a portion of the date mixture and roll it in the palm of your hands to form a ball.
  5. Continue this until all of the date mixture has been rolled into balls.
  6. Dust each ball in additional cocoa powder and store in an airtight container.