One Recipe: Quick and Easy Chocolate Truffle Candy
Contents:
I just had to comment, the amount of cream is not way off for this recipe, as some have said. I made three batches of these using the amount of cream indicated without issue. I didn't use a pie pan to cool the truffles, I used an 8x13 pyrex and it worked great.
Cookies are nice, and so are custard desserts like pot de creme. Recipe Tip Keep your cool It will be much easier to roll or shape your truffles if your hands, and the kitchen you're working in are both at a cool temperature. Yet to really show your sweetie you care, how about offering homemade chocolate truffles! By KY Piano Teacher. Gaby Dalkin — posted February 2, at 2: Hi there, sorry to hear your truffle mixture has not set sufficiently. Because the boxes and jars take time to make though very easy!
The one batch I used my 8x8 pyrex needed an extra hour to set. My husband loves them! The amount of cream is WAY off - probably should be only 1 cup.
Easy Chocolate Truffles
Wasted 16 oz of good chocolate. Made these truffles for Valentines Day presents. Rolled them in flavored sugars. A tad bit too salty for my tastes. But pretty easy to make. Your recipe is incorrect. Use a teaspoon to scoop up around 2 tsp of chocolate.
Chocolate truffles, beautifully wrapped in boxes, will put a smile on anyone's face , from BBC Good Food. Every single homemade chocolate truffle is a masterpiece. the ratio: This recipe makes a ganache using a ratio of chocolate to cream.
Use a 2nd teaspoon to scrape the chocolate onto the chilled plate. Don't worry about them not being round, you'll fix that in the next steps. Repeat with remaining chocolate mixture. Get an ice pack or bag of frozen peas from the freezer and place on the bench. Cover with a couple of paper towels. I'll refer to this as the Freezer Pack.
3-Ingredient Chocolate Truffle Recipe
Place hands on the Freezer Pack for a few seconds. Then pick up a dollop of chocolate and roll into an even ball shape, then put it back on the plate. Repeat with remaining balls, stopping to place your hands on the Freezer Pack for a few seconds between every 2nd or 3rd truffle to keep your hands cold.
After you have rolled all the truffles into balls, wash your hands. Then place your hands on the Freezer Pack again for a few seconds to cool them down again. Roll the balls in coconut. The coconut will stick easily because the chocolate is sticky.
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Storing and Serving Store the truffles in the fridge in an airtight container for 2 weeks or up to the expiry date of the cream you used. Serve at room temperature so the truffles are lovely and creamy. Always use a microwave proof bowl because though pouring the hot cream over the chocolate should melt it, if it doesn't you will need to microwave it for a tiny bit to help the chocolate finish melting.
Did you make this recipe? Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point.
Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange , or leave plain.
Easy Chocolate Truffles
Cool and chill for at least 4 hrs. To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil such as sunflower and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto greaseproof paper. Coat your truffles immediately after shaping.
Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on greaseproof paper.
To coat in chocolate, line a baking tray with greaseproof paper. Melt g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate.
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Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
Store in the fridge in an airtight container for 3 days, or freeze for up to a month. Defrost in the fridge overnight. To give as presents, place truffles in individual foil or paper cases inside small, lined boxes tied with ribbon.
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