A few more recipes, stashing here for my own use

[treeskin]

Title: Dark Chocolate Truffles
Yield: 1 Serving
Ingredients
1 lb Semisweet chocolate;
-(pieces, chips,
or block)
1 c Heavy whipping cream
Instructions
Bring cream to simmer over very low heat. Add chocolate pieces and stir
until smooth.
Pour chocolate mixture into a bowl and chill in refrigerator until it
hardens (about two hours).
Shape into candy-sized balls with dry, cool hands. Roll in various
toppings such as nuts, candy bits, coconut, or cocoa powder. Place in
candy papers.
Recipe Source:
Home & Garden TV -- All In Good Taste
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com


Title: Dark Chocolate Truffles (Marcel Desaulniers)
Yield: 24 Servings
Ingredients
8 oz semisweet chocolate; chopped
- into 1/4-inch pieces
4 oz unsweetened chocolate;
-chopped into 1/4-inch pieces
2/3 c heavy cream
2 tb unsweetened cocoa; sifted
2 tb confectioners' sugar; sifted

Instructions
Place 8 ounces semisweet chocolate and the unsweetened chocolate in a
4-quart bowl. Heat the heavy cream in a 1 1/2-quart saucepan over medium
heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to
stand for 5 minutes, thin stir until smooth (now you have ganache).
Refrigerate the ganache for 1 hour until firm but not hard. Line a baking
sheet with parchment paper. Using a tablespoon of ganache for each truffle
(approximately 3/4 ounce), portion 24 truffles, evenly space onto the
parchment lined baking sheet. Refrigerate the ganache portions for 15
minutes (so the ganache will be firm enough to roll into truffles). When
the ganache is firm enough to handle, remove from the refrigerator and
individually roll each portion of ganache in your palms, in a gentle
circular motion, using just enough pressure to form smooth rounds. Roll 16
of the rounds in 2 tablespoons cocoa and separately roll 8 in the
confectioners sugar until completely covered. Store the truffles in a
tightly sealed plastic container, in the refrigerator. Remove about 1 hour
before serving.
Recipe By : BAKERS' DOZEN (MARCEL DESAULNIERS) SHOW #BD1A21


Classic Chocolate Truffles
INGREDIENTS:
* 1/2 cup heavy cream
* 2 Tablespoons unsalted butter
* 1 teaspoon light corn syrup
* 8 oz. chopped, semi-sweet chocolate + 6 oz. for dipping
* about 1/2 cup Dutch-process cocoa powder, sifted
PREPARATION:
1. Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.
2. Add 8 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes.
3. After 5 minutes, whisk slowly to combine.
4. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.
5. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.
6. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.
7. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.
8. Place cocoa in small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the cocoa. With your clean hand, cover the truffle with cocoa.
9. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.
To store:
May be stored up to one week in an airtight container.



Chocolate Lime & Ginger Truffles
INGREDIENTS:
* 1/2 cup heavy cream
* 2 Tablespoons unsalted butter
* 1 teaspoon light corn syrup
* 8 oz. chopped, semi-sweet chocolate
* 2 teaspoons finely grated lime zest
* .
* For the coating:
* 6 oz. chocolate, chopped, for dipping
* 1/2 cup confectioner's sugar
* 1-1/2 teaspoons ground ginger
PREPARATION:
1. Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.
2. Add 8 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes.
3. After 5 minutes, add the lime zest and whisk slowly to combine.
4. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.
5. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.
6. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and place on the prepared sheets.
7. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.
8. Sift the confectioner's sugar and ground ginger together in a small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the sugar. With your clean hand, cover the truffle with sugar.
9. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.
To store:
Makes about 24 truffles. May be stored up to one week in an airtight container.


Chocolate truffles flavored with dark rum
INGREDIENTS:
* 1/2 cup cup heavy cream
* 2 Tablespoons unsalted butter
* 1 teaspoon light corn syrup
* 9 oz. chopped, semi-sweet chocolate
* 3 Tablespoons dark rum (like Goslings or amber colored like Strohs)
* .
* For dipping & rolling
* 6 oz. chocolate for dipping
* about 1/2 cup confectioner's sugar, sifted
PREPARATION:
1. Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.
2. Add 9 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes.
3. After 5 minutes, stir the rum in slowly to combine.
4. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.
5. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.
6. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.
7. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.
8. Place confectioner's sugar in small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the confectioner's sugar and with your clean hand, cover the truffle with the sugar.
9. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.
To store:
Makes 24 truffles. May be stored up to one week in an airtight container.


Chocolate Orange Truffles, coated with ginger sugar.
INGREDIENTS:
* 1/2 cup heavy cream
* 2 Tablespoons unsalted butter
* 1 teaspoon light corn syrup
* 8 oz. chopped, semi-sweet chocolate
* 2 teaspoons finely grated orange zest (from 1 medium orange)
* .
* For the coating:
* 6 oz. chocolate, chopped, for dipping
* 1/2 cup confectioner's sugar
* 1-1/2 teaspoons ground ginger
PREPARATION:
1. Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.
2. Add 8 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes.
3. After 5 minutes, add the orange zest and whisk slowly to combine.
4. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.
5. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.
6. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and place on the prepared sheets.
7. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.
8. Sift the confectioner's sugar and ground ginger together in a small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the sugar. With your clean hand, cover the truffle with sugar.
9. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.
To store:
Makes about 24 truffles. May be stored up to one week in an airtight container.


Chocolate Mocha Truffles
INGREDIENTS:
* 1 cup heavy cream
* 1 Tablespoon high-quality ground coffee
* 2 Tablespoons unsalted butter
* 1 teaspoon light corn syrup
* 8 oz. chopped, semi-sweet chocolate
* .
* For the coating:
* 6 oz. chocolate
* about 1/2 cup Dutch-process cocoa powder, sifted
PREPARATION:
1. In a small saucepan, bring the cream to a boil with the coffee. Remove from heat, cover and allow to steep 20 minutes. Strain mixture through a fine sieve and measure out 1/2 cup and proceed with the recipe.
2. Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.
3. Add 8 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes.
4. After 5 minutes, whisk slowly to combine.
5. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.
6. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.
7. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.
8. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.
9. Place cocoa in small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the cocoa. With your clean hand, cover the truffle with cocoa.
10. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.
To store:
This recipe will make about 24 truffles. May be stored up to one week in an airtight container.


Chocolate Truffles, flavored with Cointreau, an orange flavored liqueur.
INGREDIENTS:
* 1/2 cup heavy cream
* 2 Tablespoons unsalted butter
* 1 teaspoon light corn syrup
* 9 oz. chopped, semi-sweet chocolate
* 3 Tablespoons Cointreau
* .
* For dipping:
* 6 oz. chocolate for dipping
* 6 oz. chopped chocolate, for rolling


White Russian Truffles
INGREDIENTS:
* 16 ounces milk chocolate, chopped
* 1 cup whipping cream
* 1/4 cup Kahlua
* finely chopped nuts or finely grated milk chocolate
PREPARATION:
Melt chocolate in a double boiler to 120°. Measure the cream into a 3-quart saucepan and bring just to the boil. Remove from the heat and cool to 120°. Add the chocolate to the cooled cream and stir until the mixture is smooth.
Stir the Kahlua into the chocolate, mixing well. Scrape mixture onto a baking sheet; refrigerate until firm.
Remove the filling from refrigerator and shape into small rough balls. Place on a baking sheet lined with parchment or waxed paper.
Roll the truffles in the grated chocolate or finely chopped nuts, pressing gently so the nuts or chocolate will adhere.
Refrigerate overnight. Remove from refrigerator 15 minutes before serving.
Store in a tightly covered container in refrigerator..

Comments

[tnrkitect.livejournal.com]

Yum!

[cammie018.livejournal.com]

Geeee, did the Truffles start something or what :)

[treeskin.livejournal.com]

Actually babe, the hunt for diabetic fudge recipes started it. I'd ended up on a page with a huge collection of chocolate recipes, and they had bunches of truffle recipes. Had to stash. Might need those someday.

[kcalohagirl.livejournal.com]

Oh, my god. I am going to get so fat over break. I've GOT to try to make some of these.

[treeskin.livejournal.com]

I was tempted to try the Bailey's truffles...with Sylk instead.