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Chocolate truffles -
Ingredients
200g/7oz good quality dark chocolate which contains at least 70% cocoa
200g/7oz double or whipping cream
small amount unsalted butter(optional, butter gives the truffles a longer shelf life)
cocoa powder, for dusting

It would be good to have a cooking thermometer to check the temperature of your truffle mixture during preparation.

Method
1. Finely chop your chocolate to achieve an even melting.
2. Cut your unsalted butter into small hazelnut-sized pieces and again bring it up to room temperature at 20C/68F. But do not allow the butter to melt.
3. Warm your mixing bowl to about 37C/99F or a little higher, it should feel hand hot.
4. Heat your whipping or double cream gently until just boiling. Immediately drizzle a quarter of the cream into the centre of your chocolate. Mix the cream into the chocolate to make the ganache, add more cream a little at a time, gradually working outwards as the mixture develops just like mayonnaise.
5. Blend in your softened butter when your mixture is just about 37C/99F. You should aim to achieve the consistency of mayonnaise to ensure a perfect result.
6. Cool your mixture at 15C/59F, overnight in a cool airy room is best.
7. Form your desired truffle shape.
8. Dip into liquid tempered chocolate if you want to keep the truffles for more than two days and finally roll in cocoa powder. Or simply roll in cocoa powder and eat!

Christmas pudding truffles –
Ingredients
175g/6oz digestive biscuit crumbs (or other vegan biscuits)
50g/2oz raisins, chopped
50g/2oz roasted hazelnuts, chopped
50g/2oz ground almonds
75g/3oz blackcurrant jam
1 orange, zest only, chopped very finely
To taste:
dark rum or brandy
150g/5oz plain chocolate (vegan)
To decorate:
white marzipan, angelica and glace cherries

Method
1. Mix the biscuit crumbs, raisins, nuts, jam and orange zest together in a bowl.
2. Add sufficient rum or brandy to make a fairly stiff mixture.
3. Form the mixture into walnut sized balls.
4. Melt the chocolate in a bowl over a pan of hot water. Coat each truffle individually and rest on a foil covered board until set.
5. Decorate the top of each truffle by taking small pieces of white marzipan and rolling it out into an uneven shape, then press onto the top of each truffle to resemble icing. Add bits of glace cherry to resemble berries and angelica to represent holly.

admin answers:

1 package of oreos
1 package of cream cheese
1/2 bag of powdered sugar

mix cream cheese and powedered sugar together, crush up cookes, mix them into the cream cheese. Roll them into balls. Dip them in chocolate. Chill for an hour.
They are similar to pb balls,but sooo much better.

admin answers:

Chocolate Truffle Recipes:

Truffes au Chocolat… Divine Pleasure Source!!! This is the basic recipe, you will find all variations at the end of the recipe.

Preparation Time: 30 minutes

Ingredients (for about 1.5 pounds):

1 cup Crème Fraîche (or heavy cream)
14 oz. Dark Chocolate (use very high quality, 70% cocoa, chocolate – or very high quality unsweetened baking chocolate.)
8 oz. Additional Dark Chocolate
11/2 cups Cocoa Powder (the highest quality you can find)
3 tbsp. Butter (optional)

How to Make It:

Batter (Ganache):

1. Break chocolate into small pieces and put in a large bowl.
2. Bring cream slowly to a light boil.
3. Pour boiling cream over chocolate and keep stirring until all the chocolate has melted and the batter is homogenous.
4. If you want to add butter, do so now, before the batter cools, and thickens.

This batter is called Ganache and is the base for all French truffle recipes!

When the ganache is warm it is very creamy. You can thicken it
1. By whisking it (the oxygen causes it to thicken) or
2. By putting it in the refrigerator.

You want the ganache to be just thick enough to easily form the truffle balls…

Forming Truffles:

1. Using two spoons (or a baking sac) form even and round balls. Place them on parchment or wax paper.
2. Melt the rest of the chocolate in a bain-marie (double-boiler).
3. Dip each ball in the melted chocolate and then roll it in the cocoa powder.
Voilà!

More Divine Truffle Recipes!!!

There are endless variations for chocolate truffle recipes. Here are a few of my favorites, but please add some of your own as well!

Orange Grand Marnier: Make a dark chocolate ganache, soak small cubes of orange rind in Grand Marnier and drain, stir in orange cubes when ganache is still warm.
Pistachio: Make a dark chocolate ganache, crush unsalted pistachio’s and stir into warm ganache, roll in crushed pistachios and/or cocoa powder.
Coconut
Coffee Truffle
Hazelnut
Milk Chocolate Truffle
Rum Raisin
White Chocolate Truffle

Tips:

As you can very well see, chocolate truffle recipes are a great outlet for your creativity. Just be careful when you are adding alcohol or liqueur to your ganaches! Adding it directly can make the ganache too firm — that is why it is always better to add alcohol indirectly through a fruit or nut. Just soak the fruit in the alcohol ahead of time and drain, as indicated in the ideas above! Have fun inventing!!!!

Serving Ideas:

There are endless elegant ways to serve your truffle recipes! In boxes or jars, in crystal or glass bowls, on large serving platters… just make sure that you always line your recipient with parchment or wax paper!

Chocolate Truffle Recipes can make a memorable and touching gift… so use your heart and your creativity!

Click here, chocolate truffle recipes , to go back to the top of the page.

Want to look at some other mouth-watering chocolate French dessert recipes? Click here.

As always, FamousFrenchDesserts.com is proud to be your personal and authentic guide!

Happy truffle-making!!! And… Bon Appétit!!

admin answers:

Ingredients
Makes: 40 truffles, depending on size
250g white chocolate, broken into chunks
1 tablespoon milk
125g butter, softened
2 dessertspoons coconut rum
150ml cream
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Preparation method
Prep: 25 mins | Cook: 5 mins | Extra time: 1 hour, chilling
1. Melt chocolate with milk in a double boiler. Stir continuously until smooth. Remove from heat. Add butter and coconut rum and stir well.
2. Beat whipping cream until stiff, then stir into chocolate for 1 minute. Chill until firm, about 1-2 hours.
3. Scoop out small portions of the ganach and form into balls. Place into small paper cake cases and store in the refrigerator.

admin answers:

No, there is definatly no boiling. You can look it up if you want exact proportions but… Heat up some cream (and add any flavoring you want — a vanilla bean, some lemon zest, etc) till it just simmers and strain out any extras…pour the cream over the chopped chocolate (if your using dark you may want to add sugar to the milk) and stir….this creates the ganache. Then refrigirate for a few hours untill its workable.
With cold hands (run under cool water every so often) and roll into balls then finish: simple way – roll into chopped nuts, coconut, crystal (big sugar), cocoa powder). Or for the fancy way melt a differing type of chocolate (double boiler) and then roll the ganache in it and let it dry.

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An easy peanut butter fudge is made creamier with marshmallow.
*2 cups granulated sugar
*2/3 cup milk
*1 cup marshmallow creme
*1 cup peanut butter, creamy or chunky
*1 teaspoon vanilla

admin answers:

Ingredients
3 cups granulated sugar
1/2 cup butter or margarine
1 can (5 ounces) evaporated milk
1 2/3 cups creamy peanut butter
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla

Grease a 13 x 9 x 2-inch pan.
Combine sugar, butter, and milk in large saucepan. Stir constantly on medium heat until mixture comes to a boil.
Boil 5 minutes, stirring constantly. Remove from heat.
Add peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended.
Spread in buttered pan. Cool.
Cut into candy-sized pieces. Store in covered container.
Makes about 3 pounds of candy

admin answers:

Peanut Butter Fudge
1 8inch square pan 30 min 5 min prep

1 cup sugar
1 cup light brown sugar, firmly packed
1 cup evaporated milk
4 tablespoons light corn syrup
1 pinch salt
1 cup miniature marshmallows
1/2 cup peanut butter
2 tablespoons butter
1 teaspoon vanilla

In a medium saucepan, cook sugars, evaporated milk, syrup, and salt to the soft-ball stage (240 degrees on a candy thermometer).
Just before removing from heat, add marshmallows, peanut butter, and butter; stirring until well blended.
Remove from heat and add vanilla, and beat until glossy.
Then pour into a buttered 8 x 8-inch pan.
Cool completely before cutting.
Store pieces in an airtight container.
Note: The pieces are also good dipped in melted dipping chocolate and sprinkled with finely ground nuts.

Peanut Butter Fudge
64 squares 20 min 15 min prep

1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners’ sugar

Place butter into a medium saucepan and melt it over medium heat.
Add brown sugar and milk, stirring.
Boil for 2 minutes, stirring frequently.
Remove from heat.
Mix in peanut butter and vanilla.
Place confectioners’ sugar into a large mixing bowl.
Pour hot peanut butter mixture over confectioners’ sugar and beat until smooth.
Pour fudge into an 8 by 8 inch pan.
Chill until firm, about 1 hour.
Cut into 1-inch squares.

Peanut Butter Fudge
Alton Browns recipe.
64 servings 20 min 15 min prep

1 cup butter, plus
more butter, for greasing pan
1 cup peanut butter
1 teaspoon pure vanilla extract
1 lb confectioners’ sugar

Microwave butter and peanut butter for 2 minutes on high.
Stir and microwave on high for 2 more minutes.
Add vanilla and confectioners’ sugar to peanut butter mixture and stir to combine with a wooden spoon.
Pour into a buttered 8 by 8-inch pan lined with waxed paper.
Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
Cut into 1-inch pieces and store in an airtight container for up to a week.
Cooking time does not reflect refrigeration time.

admin answers:

Http://allrecipes.com/Recipe/Chocolate-Peanut-Butter-Swirl-Fudge/Detail.aspx

http://allrecipes.com/Recipe/Chocolate-Peanut-Butter-Chip-Fudge/Detail.aspx

http://allrecipes.com/Recipe/Chocolate-Peanut-Butter-Fudge/Detail.aspx

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Double Decker Chocolate Peanut Butter Fudge
18 min 15 min prep 1 pound

1 cup peanut butter chips
1 (14 ounce) can sweetened condensed milk (divided)
1 teaspoon vanilla extract (divided)
1 cup semi-sweet chocolate chips

Line an 8 inch square pan with foil, extending the foil over edges of pan.
Place peanut butter chips and 2/3 cup sweetened condensed milk in a small microwavable bowl.
Microwave on HIGH 1 to 1 1/2 minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred.
Stir in 1/2 tsp.
Vanilla; spread evenly into prepared pan.
Place remaining sweetened condensed milk and chocolate chips in another small microwavable bowl; repeat above microwave procedure.
Stir in remaining 1/2 tsp.
Vanilla; spread evenly over peanut butter layer.
Cover; refrigerate until firm.
Remove from pan; place on cutting board.
Peel off foil.
Cut into squares.
Store tightly covered, in refrigerator.