How to make foods?: Truffle Chocolate

White Russian Truffles

Ingredients:

1 3/4 lb Milk chocolate, divided
1 c Whipping cream
1/4 c Kahlua

Instructions:

Chop finely 1 lb of the chocolate. Melt in a double boiler to 120
degrees. Measure the cream into a 3-quart saucepan and bring just to
the boil. Remove from the heat and cool to 120 degrees. Add the
chocolate to the cooled cream and stir until the mixture is smooth.
Stir the Kahlua into the chocolate, mixing well. scrape onto a baking
sheet and refrigerate until firm.

Finely grate the remaining 3/4 lb of the chocolate. (This is easiest to
do using the grater blade of a food processor.) Remove the filling from
refrigeration and form into small rough balls. Place on a baking sheet
lined with wax paper.

Roll the truffles in the grated chocolate, pressing gently to adhere.
Refrigerate overnight. Remove from refrigeration 15 minutes before
serving. Note: these truffles do not hold well at room temperature.

Rich Chocolate Pumpkin Truffles

Ingredients:

2 1/2 c Vanilla wafers, crushed
1 c Almonds, toasted & ground
1/2 c Powdered sugar, sifted
2 ts Cinnamon
6 oz Chocolate chips (semi-sweet)
1/2 c Pumpkin (canned)
1/3 c Coffee liqueur
1/4 c Powdered sugar, sifted

*Note: Apple juice may be substituted for coffee liqueur if desired.

Instructions:

In medium bowl, combine vanilla wafer crumbs, ground almonds, the
1/2 cup powdered sugar, and cinnamon. Blend in chocolate, pumpkin,
and coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining
powdered sugar just before serving.

Marshmallow Truffles

Ingredients:

10 oz Marshmallows
12 oz Semisweet chocolate chips
Coconut -- toasted
Decorative candies

Instructions:

Arrange marshmallows on cookie sheet or jelly roll pan; freeze 15
minutes. Microwave chocolate chips on high- 2 1/2 minutes or until
smooth, stirring every minute. Using skewer or fondue fork, dip each
frozen marshmallow into melted chocolate until marshmallow is
completely coated. Roll in coconut or decorative candies. Use another
fork or metal spatula to place marshmallow on waxed paper lined
cookie sheet or jelly roll pan. Chill or keep in cool dry place.

Irish Cream Truffles

Ingredients:

1/4 c Baileys Irish Cream
12 oz Semi-sweet chocolate morsels
1/4 c Heavy cream
1 tb Sweet Butter
2 Egg yolks

Instructions:

Melt choc, Baileys and heavy cream tog over very low heat. Whisk in
yolks, one at a time, mixture will thicken. Whisk in butter. Refrigerate
overnight, or until firm. With spoon make small balls. Roll in powdered
sugar, cocoa, chopped nuts, sprinkles, etc.

Easy Chocolate Truffles

Ingredients:

1 1/2 pk Chocolate;semi sweet; 12 squares
1 8 ounces Pkg Cream Cheese; softened
3 c Powdered Sugar
1 tb Coffee liqueur
1 tb Orange liqueur
1 tb Almond liqueur
Nuts; chopped
Unsweetened cocoa
Flake coconut
Sprinkles; colored

Instructions:

Cook chocolate in large microwave-safe bowl on HIGH for 2 minutes,
stirring halfway through heating time. Stir until chocolate is melted.
Beat cream cheese in large bowl with electric mixer on medium speed
until smooth. Gradually beat in sugar until well blended. Stir in
chocolate until blended. divide mixture into thirds, add 1 flavor liqueur
to each third; mix well. Refrigerate about 3 hours or until firm. Shape
into 1-inch balls. Roll in nuts, cocoa, coconut or sprinkles. Keep in
Refrigerator. Makes 5 dozen.

Dark Chocolate Truffles

Ingredients:

8 oz Semisweet chocolate; chopped into 1 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.

Chocolate Truffles

Ingredients:

1 2/3 c Heavy cream
2 Unsalted butter; sticks
16 oz Semisweet chocolate; cut in to small pieces
1 ts Vanilla flavoring; or to taste Cocoa

Instructions:

Bring cream and butter to a boil in medium saucepan. Remove from
heat and add chocolate. Allow to sit for 5 minutes. Stir until smooth.
Add vanilla. Let cool in refrigerator, and stir with whisk every 15
minutes or so until very thick. Chill until firm. Using melon baller or
small spoon, scoop out tablespoon sized portions, and place on sheet
sprinkled with cocoa. Place in refrigerator to harden. Using palms of
hands, gently and quickly roll each portion of chocolate into a ball. Chill
again to harden. Roll each truffle in powdered cocoa, finely chopped
nuts, or dip into melted chocolate. Store in airtight container in
refrigerator. Makes about 3 dozen

Baileys Irish Cream Truffles

Ingredients:

12 oz Semi-sweet chocolate morsels
1/4 c Heavy cream
1 tb Sweet Butter
2 Egg yolks
1/4 c Baileys Irish Cream

Instructions:

Melt chocolate, Baileys and heavy cream together over very low heat.
Whisk in yolks, one at a time; mixture will thicken. Whisk in butter.
Refrigerate overnight, or until firm. With spoon make small balls. Roll
in powdered sugar, cocoa, chopped nuts, sprinkles, etc.