Making delicious chocolate truffles is easy and exciting. White chocolate truffles, hazelnut or almond truffles and grand marnier truffles are 3 chocolate truffles recipes that are easy to prepare.
Below are the recipes for you to try at home:
1. White Chocolate Truffles
Ingredients:
- 1/4 C butter
- 1/2 C confectioner’s sugar
- 1 teaspoon almond
- extract 1 egg yolk 8 oz
- white chocolate, broken into small pieces 1 C chopped blanched almonds, lightly toasted
Makes about 2 dozen truffles
Directions:
- Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly.
- Remove from heat. Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth.
- Transfer to a shallow glass casserole dish.
- Cover and refrigerate 1 hour.
- Shape mixture into 1 inch balls.
- Roll in almonds.
- Cover and refrigerate at least 8 hours.
- Place in miniature foil cups at room temperature to serve.
- Store in airtight container in refrigerator.
2. Hazelnut or Almond Truffles
Ingredients:
- 2/3 cup finely ground toasted almonds or hazelnuts
- 7 T melted butter
- 3 oz. bittersweet chocolate
- 3 oz. milk chocolate
- 1 T Amaretto (for almond) or 1 T Frangelico (for hazelnut)
- 4 egg yolks
- 2/3 cup confectioner’s sugar
- 1/2 tsp. vanilla extract
- 1 1/2 tsp. almond extract
Makes about 30 truffles
Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.
Directions:
- Chop toasted nuts in a blender or food processor until finely chopped.
- Slowly drizzle in 3 tablespoons of melted butter and process till well mixed.
- Set aside.
- Heat remaining 4 T of butter in a small saucepan until very hot and bubbly (be careful not to let it burn).
- Remove from heat and add the chocolate.
- Stir constantly until smooth and melted.
- Set aside.
- In a large bowl, beat egg yolks until foamy.
- Beat in the sugar gradually, add extracts and liquor and continue to beat until thick.
- With mixer on slow to medium speed, gradually beat in the nut mixture, then gradually beat in the melted chocolate mixture.
- Beat until smooth and well mixed.
- Cover with plastic wrap and refrigerate for at least thirty minutes or until firm
- Place your choice of coating in a bowl.
- If you’re going to have more than one, use separate bowls.
- Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
- Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball.
- Work quickly as the heat of your hand will quickly start melting the chocolate.
- Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl.
- Gently roll the truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
3. Grand Marnier Truffles
Ingredients:
- 4 T melted butter
- 4 oz. bittersweet chocolate, broken into small pieces
- 4 oz. milk chocolate, broken into small pieces
- 4 T Grand Marnier
- 4 egg yolks
- 1 1/4 cup confectioner’s sugar
- 2 tsp. orange extract
Makes about 30 truffles
Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.
Directions:
- Heat butter in a small saucepan until very hot and bubbly (be careful not to let it burn).
- Remove from heat and add the chocolate.
- Stir constantly until smooth and melted.
- Set aside.
- In a large bowl, beat egg yolks until foamy.
- Beat in the sugar gradually, add extract and liquor and continue to beat until thick (see photo).
- With mixer on slow to medium speed, gradually beat in the melted chocolate mixture.
- Beat until smooth and well mixed.
- Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.
- Place your choice of coating in a bowl.
- If you’re going to have more than one, use separate bowls.
- Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
- Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball.
- Work quickly as the heat of your hand will quickly start melting the chocolate.
- Drop ball in the coating bowl.
- Repeat the process until there are 4 or 5 balls in the coating bowl.
- Gently roll the truffles in the coating mixture and a sheet of waxed paper.
- Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
Next, if you want more delicious recipes, feel free to visit our website: The Delicious Recipes Package and Affordable Pasta Salad Recipes for over 10000 recipes.
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