Post by Granny Smith on Apr 12, 2008 10:39:58 GMT -5
Truffles Truffles Truffles
contributed by riverwalk
Cream Cheese Truffles
Ingredients:
3 Ghirardelli Bittersweet chocolate baking bars (12 or 15 ounce bars)
1/2 package of Philly Cream Cheese (8 oz package)
3 Tablespoons condensed milk
1 Tablespoon salted butter
-OPTIONAL-
small paper cups to put truffles in
unsweetened cocoa to top truffles with
melted semi-sweet chocolate (double boiler method) to top truffles with.
Method:
Fill a frying pan (or pot) with water, boil. Put a smaller pot in this one (homemade double boiler) and put the condensed milk in. Once it's hot, add cream cheese and butter. Once these have melted, add the three chocolate bars. When this is all melted, remove from heat and let cool enough so you can put it in your fridge without melting something.
--- a couple of hours later ---
Take it out of the fridge. Grab a melon baller and scoop across the top (or just through it if the chocolate is soft enough). If the mix gets too soft and sticky, place back in the fridge until it's workable. If they don't come out 'just perfect' in shape, roll them around between your hands. Top them, fridge them and THEN put them in the small paper cups.
Prepare to enter heaven on earth.
Chocolate Cream Cheese Truffles
Ingredients:
1/2 cup chocolate chips
4 oz. light cream cheese, softened
1/4 cup cocoa
1 3/4 cups confectioners' sugar
Extra cocoa or confectioners' sugar, for rolling OR:
3 tbsp. ground almonds
Instructions:
1. Place chocolate chips in a glass bowl and microwave for 1 minute, until almost melted. Stir until smooth and set aside to cool slightly.
2. Beat cream cheese until smooth. Add chocolate and beat again until smooth.
3. Add cocoa and 1 cup of confectioners' sugar and stir until well blended. Add remaining confectioners' sugar and stir until you have a soft dough. The mixture will seem dry -- it may be easier to use your hands for final mixing.
4. Put about 1/4 cup cocoa, confectioners' sugar or ground almonds into a shallow dish. Shape chocolate mixture into 1" - 1 1/4" balls and roll in cocoa, confectioners' sugar, or ground almonds to coat. Place on a sheet of waxed paper and refrigerate until chilled.
Makes 2 dozen truffles.
Luscious Truffles
Servings: 36
Comments:
Unadorned, these truffles are rich and creamy; nuts or a coating make them even more special.
Ingredients:
12 ounces semisweet chocolate, cut up
1/4 cup whipping cream
1 tablespoon orange, raspberry, cherry, or coffee liqueur OR whipping cream
36 hazelnuts, macadamia nuts, unblanched whole almonds, pecan halves,
and/or walnut halves (optional)
Chopped nuts, powdered sugar, and/or unsweetened cocoa powder (optional)
8 ounces Chocolate or Vanilla flavored candy coating, cut up (optional)
2 ounces Chocolate or Pink Vanilla Flavored candy coating (optional)
Instructions:
In heavy medium saucepan combine chocolate and the 1/4 cup whipping cream. Cook over low heat for 4 to 5 minutes or until chocolate melts, stirring frequently. Remove from heat. Transfer to a mixing bowl. Refrigerate about 30 minutes or until mixture is slightly cool to the touch.Stir in liqueur or the 1 tablespoon whipping cream. Beat with an electric mixer on low speed for 3 to 4 minutes or until stiff.
Line a baking sheet with waxed paper. Shape chocolate mixture into 1-inch balls. If desired, press a whole or half nut into center of each ball; re-roll until smooth. Place on prepared baking sheet. Freeze about 15 minutes or until firm.
If desired, roll balls in chopped nuts, powdered sugar, and/or cocoa powder. Or, in heavy small saucepan heat and stir the 8 ounces candy coating over low heat until melted and smooth. Quickly coat truffles, one at a time with coating; let excess coating drip off. Place truffles on prepared baking sheet. Let stand about 30 minutes or until set.
If desired, in small heavy saucepan heat and stir the 2 ounces candy coating over low heat until melted and smooth. Cool slightly. Transfer to a small freezer bag; snip a tiny piece off one corner. Pipe or drizzle coating onto truffles.
Makes about 36 truffles.
contributed by riverwalk
Cream Cheese Truffles
Ingredients:
3 Ghirardelli Bittersweet chocolate baking bars (12 or 15 ounce bars)
1/2 package of Philly Cream Cheese (8 oz package)
3 Tablespoons condensed milk
1 Tablespoon salted butter
-OPTIONAL-
small paper cups to put truffles in
unsweetened cocoa to top truffles with
melted semi-sweet chocolate (double boiler method) to top truffles with.
Method:
Fill a frying pan (or pot) with water, boil. Put a smaller pot in this one (homemade double boiler) and put the condensed milk in. Once it's hot, add cream cheese and butter. Once these have melted, add the three chocolate bars. When this is all melted, remove from heat and let cool enough so you can put it in your fridge without melting something.
--- a couple of hours later ---
Take it out of the fridge. Grab a melon baller and scoop across the top (or just through it if the chocolate is soft enough). If the mix gets too soft and sticky, place back in the fridge until it's workable. If they don't come out 'just perfect' in shape, roll them around between your hands. Top them, fridge them and THEN put them in the small paper cups.
Prepare to enter heaven on earth.
Chocolate Cream Cheese Truffles
Ingredients:
1/2 cup chocolate chips
4 oz. light cream cheese, softened
1/4 cup cocoa
1 3/4 cups confectioners' sugar
Extra cocoa or confectioners' sugar, for rolling OR:
3 tbsp. ground almonds
Instructions:
1. Place chocolate chips in a glass bowl and microwave for 1 minute, until almost melted. Stir until smooth and set aside to cool slightly.
2. Beat cream cheese until smooth. Add chocolate and beat again until smooth.
3. Add cocoa and 1 cup of confectioners' sugar and stir until well blended. Add remaining confectioners' sugar and stir until you have a soft dough. The mixture will seem dry -- it may be easier to use your hands for final mixing.
4. Put about 1/4 cup cocoa, confectioners' sugar or ground almonds into a shallow dish. Shape chocolate mixture into 1" - 1 1/4" balls and roll in cocoa, confectioners' sugar, or ground almonds to coat. Place on a sheet of waxed paper and refrigerate until chilled.
Makes 2 dozen truffles.
Luscious Truffles
Servings: 36
Comments:
Unadorned, these truffles are rich and creamy; nuts or a coating make them even more special.
Ingredients:
12 ounces semisweet chocolate, cut up
1/4 cup whipping cream
1 tablespoon orange, raspberry, cherry, or coffee liqueur OR whipping cream
36 hazelnuts, macadamia nuts, unblanched whole almonds, pecan halves,
and/or walnut halves (optional)
Chopped nuts, powdered sugar, and/or unsweetened cocoa powder (optional)
8 ounces Chocolate or Vanilla flavored candy coating, cut up (optional)
2 ounces Chocolate or Pink Vanilla Flavored candy coating (optional)
Instructions:
In heavy medium saucepan combine chocolate and the 1/4 cup whipping cream. Cook over low heat for 4 to 5 minutes or until chocolate melts, stirring frequently. Remove from heat. Transfer to a mixing bowl. Refrigerate about 30 minutes or until mixture is slightly cool to the touch.Stir in liqueur or the 1 tablespoon whipping cream. Beat with an electric mixer on low speed for 3 to 4 minutes or until stiff.
Line a baking sheet with waxed paper. Shape chocolate mixture into 1-inch balls. If desired, press a whole or half nut into center of each ball; re-roll until smooth. Place on prepared baking sheet. Freeze about 15 minutes or until firm.
If desired, roll balls in chopped nuts, powdered sugar, and/or cocoa powder. Or, in heavy small saucepan heat and stir the 8 ounces candy coating over low heat until melted and smooth. Quickly coat truffles, one at a time with coating; let excess coating drip off. Place truffles on prepared baking sheet. Let stand about 30 minutes or until set.
If desired, in small heavy saucepan heat and stir the 2 ounces candy coating over low heat until melted and smooth. Cool slightly. Transfer to a small freezer bag; snip a tiny piece off one corner. Pipe or drizzle coating onto truffles.
Makes about 36 truffles.