Any recipes to make Chocolate truffles at home?

Question

Making chocolates for my hunie's bday! :)

I would really love to make chocolates that have a soft/liquid center and a solid coating outside....they are called truffles rite?

Any ideas/recipes?

Thanks!

Answer 1

INGREDIENTS :

We recommend using Barry Callebaut for your chocolate truffles. There is nothing finer or richer. Buy it online - click here

• 1 1/2 pounds of dark coverture for ganache

• 1 1/2 pounds of dark tempered coverture for dipping

• 1 1/4 cups heavy whipping cream

• 1/4 vanilla bean

• 3 1/2 Tablespoons of unsalted butter (softened & 1/4" cubed)

• 2 1/4 cups unsweetened cocoa powder

THE PROCESS :

1)

Chop coverture as fine as possible. The best way to achieve the desired consistency for your chocolate truffles is using a food processor. The finer the better. As it starts to reduce it may start to melt which is ok. Place contents in large bowl.

2)

Drop vanilla bean into cream

3)

Bring cream to a boil. Let bubble and rise. Reduce to medium heat.

4)

Remove vanilla bean, slice down the center and scrape seed contents into the boiled cream. Stir well.

5)

Two tablespoons at a time, mix boiled cream into coverture using all of the cream. Mix until smooth.

6)



Equalize the temperature of the ganache by allowing to set for 20 minutes at room temperature or 10 minutes in a refrigerator.

7)

Add butter to the coverture and mix thoroughly until the mixture is consistent. Do not leave any lumps of butter.

8)

Place back in refrigerator for approximately 20 minutes. This will allow the ganache to stiffen slightly. The consistency you are looking for is that of a spreadable paste. Not to dense and not too runny but somewhere in between. Periodically check for the desired consistency.

9)

Spoon ganache into a pastry bag with a 1/2" round tip. Pipe into balls on parchment or wax paper. This may take a few tries to get it down. Start with light pressure and increase as you lift up. Finish with a light squeeze.

10)

Allow ganache to set for a very minimum of 3 hours or up to 24 hours for best results. This is done to allow for proper crystallization.

11)



After setting period, temper the second 1 1/2 lbs of coverture. Dip centers into tempered coverture with fingers or circular dipping fork. Shake off excess.

12)

Immediately drop into a bowl containing the cocoa powder. Sift cocoa over the truffle but do not touch it until the coverture has had time to harden slightly. Finish by rolling with fingers in cocoa powder.

Answer 2

These do not have liquid inside, but you can't beat them for ease of preparation - only 3 ingredients. They're delicious and look like you worked on them for hours.

http://www.kraftfoods.com/kf/recipes/Rec...

Answer 3

Chocolate truffles

9 ounces bittersweet chocolate (about 1.5 cups chopped)

2/3 cup heavy cream

1 tsp vanilla extract

1/2 cup cocoa powder

Baking sheet lined with aluminum foil

Small saucepan

Note also that these candies, like most truffles, require an extensive chilling period, so be sure to leave enough time when making them.

Answer 4

Easy OREO Truffles

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided

1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Yield: 42 servings

Answer 5

That's very nice of you.  I know my honey will be interested (so will I) at some of the recipes.

Answer 6

Ingredients~

3 cups semi-sweet chocolate chips

1 (14 ounce) can sweetened condensed milk

1 tablespoon vanilla extract  

Directions~

In large saucepan, melt chocolate chips with sweetened condensed milk. Remove from heat and stir in vanilla. Transfer the mixture into a medium bowl. Cover and chill 2 to 3 hours or until firm.

Shape mixture into 1 inch balls; roll in desired covering and/or decorate them. Refrigerate in a tightly covered dish. Enjoy! :]

Answer 7

try this if this isn't exactly what you're looking for i recommend using cooks.com and finding a recipe that you think you'd enjoy more

best of luck to you

http://www.cooks.com/rec/doc/0,1913,1531...