Recipes for "truffles"

In a small, heavy saucepan, bring the heavy whipping cream to a simmer, stirring and scraping down the sides with a spatula every few minutes.

If you are using a liquid flavoring, stir it in with the cream and ignore the vanilla in the next step.

If adding mint or other solids for flavor, remove the cream from the heat, add the flavor solids, and let steep for an hour. Then strain away the solids and return the cream to a simmer. Proceed with the recipe.

Place the chocolate in a separate bowl. Pour the hot cream over the chocolate. Add the vanilla (if not using a different flavoring in the previous step), and allow to stand for a few minutes. Then, stir until smooth. This chocolate base is called ganache.

Allow the ganache to cool to room temperature. Place in the refrigerator for 2 hours.

Prepare a baking sheet by lining it with parchment paper. Use a teaspoon to scoop out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on the prepared baking sheet. Place in the refrigerator overnight.

Roll in cocoa powder or chopped nuts and serve.

If not serving right away, keep the coated truffles covered in the refrigerator for up to 4 days. For the best flavor and texture, let truffles come to room temperature before serving.

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Cream together cream cheese, powdered sugar, vanilla, almond extract, salt, and nutmeg in a bowl with an electric mixer until smooth. Mix in graham cracker crumbs until thoroughly combined. Cover and refrigerate, about 1 hour.

Line a baking sheet with parchment paper. Remove truffle filling mixture from fridge. Scoop out 1 tablespoon truffle filling and roll into a ball. Place onto the prepared baking sheet. Repeat with remaining filling. Place pan back in the fridge, about 30 minutes.

Place chopped white chocolate in a small microwave-safe bowl. Microwave white chocolate at 50% power until melted, stirring every 30 seconds, 1 to 2 minutes.

Remove truffle balls from fridge. Use a fork to lower a truffle filling ball into the melted white chocolate, and thoroughly coat with the chocolate. Lift out of the chocolate and gently tap to remove excess. Place back onto the parchment lined baking sheet. Gently press a white chocolate candy melt to the front of the truffle to make the bear's muzzle, and hold in place for a few seconds to adhere. Place two white chocolate chips on the top of the truffle to make the ears. Repeat with remaining truffles. Allow the truffles to harden at room temp for about 10 minutes.

Place dark chocolate chips into a small microwave-safe bowl, and microwave at 50% power until melted, about 1 minute, stirring every 30 seconds. Pour chocolate into a piping bag, and snip a small hole at the end. Pipe two eyes onto the truffles, just above the muzzle. Place a small dot of melted chocolate onto the white candy melt, and attach the mini chocolate coated candy to make the nose; hold in place for a few seconds to adhere. Repeat with remaining truffles.

Place truffles back into fridge to set up, at least 30 minutes. Serve immediately, or keep stored in the fridge for up to 5 days.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.

Combine cream cheese, sugar, and almond extract in a bowl and whip using an electric mixer on low speed until combined. Beat in eggs 1 at a time. Pour into the prepared pan.

Bake in the preheated oven until set, 30 to 35 minutes. Remove from the oven and let cool for 1 hour; refrigerate for at least 3 hours more.

Scoop cheesecake into small balls using a melon baller or a tablespoon-sized scoop. Place on a wax paper-covered cookie sheet. Freeze cheesecake balls, 8 hours to overnight.

Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening until consistency is smooth and easy to work with.

Dip each cheesecake ball into chocolate to coat; replace on the cookie sheet. Garnish with sliced almonds while chocolate is still warm.

Refrigerate for 2 hours before serving.

Melt semisweet chocolate in a heatproof bowl set over a pan of barely simmering water. If you want to decorate with chocolate, reserve 1/2 cup of chocolate chips. Stir occasionally until melted and smooth. Remove from the heat.

In a large bowl, beat cream cheese with an electric mixer until soft and fluffy. Gradually mix in the confectioners' sugar until completely incorporated. Stir in the melted chocolate and wine. Cover and refrigerate the dough for 1 hour, or until firm.

Shape the mixture into 3/4 inch balls and place on a baking tray lined with waxed paper. Melt reserved chocolate chips in a small bowl in the microwave until you can stir it smooth. Use a fork to drizzle chocolate over the truffles for decoration.

Crush the Oreos – ziplock bag and a rolling pin work well.

Mix the softened cream cheese with the Oreo crumbles.

Roll the mixture into small truffle-sized balls.

Freeze the truffles while you melt the almond bark.

Roll the truffles into the melted almond bark and let dry … and decorate!

Line a large baking sheet with waxed paper.

Place all cookies in a food processor; pulse into fine crumbs.

Transfer cookie crumbs to a large bowl. Add cream cheese and beat with an electric mixer until a soft dough forms, scraping down the sides of the bowl and the beaters as needed to ensure even mixing.

Roll dough mixture into 1-inch balls. Place balls onto the prepared baking sheet and refrigerate until firm, about 30 minutes.

Place white chocolate into a microwave-safe glass or ceramic bowl; microwave in 1-minute intervals, stirring after each interval, until melted, 3 to 4 minutes.

Use two forks to dip each ball into melted chocolate; turn until ball is coated, then lift, letting excess chocolate drip back into the bowl, and return to the waxed paper. Refrigerate until chocolate coating is set, about 30 minutes.

Line shallow baking pan with parchment paper; set aside. Place wafers and cocoa mix in food processor bowl; pulse wafers into fine crumbs. Add pudding and Reddi-wip; pulse until mixture comes together and forms a ball. Add marshmallows; pulse until marshmallows are cut into small pieces.

Roll wafer mixture into 1-inch balls; place on pan. Freeze 30 minutes or until set.

Place morsels and oil in small microwave-safe bowl. Microwave on HIGH 30 seconds; stir. Microwave on HIGH 30 seconds more or until softened; stir until mixture is melted completely. Roll a truffle in mixture until evenly coated. Remove with fork, letting excess drip off. Place on pan. Immediately sprinkle with some colored sugar, if desired. Repeat with remaining truffles. Refrigerate 1 hour or until firm. Store in airtight container in refrigerator.

Soak the dates in hot water for a few minutes to soften. Drain and squeeze out excess water.

Pulse the nuts, nut meal, and cocoa in a food processor until finely ground. Add the dates, vanilla and sea salt and pulse until a thick, sticky dough ball forms. Remove the dough ball from the food processor – taste and add any salt or other flavors you want (like peppermint extract around the holidays – yummay).

Roll the dough into small balls – you should be able to get 18-24. Roll the balls in toppings of your choice like cocoa powder, chocolate sprinkles, or flaked coconut, or you can just leave them without any toppings for a not-super-cute-but-still-tastes-good snack. Place on a baking sheet and store in the freezer until they are hard enough not to stick together. Transfer to an airtight container and keep in the refrigerator or freezer.

1. In a medium sauce pan combine the sweetened condensed milk, chocolate chunks, cocoa powder, espresso powder (if using), and salt. Place over medium-high heat and bring to a gentle boil, stirring constantly. Reduce heat to medium-low and cook for 5-8 minutes, stirring constantly, until mixture is thick and starts to pull away from bottom and side of sauce pot.

2. Remove from the heat and stir in the butter and vanilla. Pour mixture into a bowl, cover, and chill for 1 1/2 hours or overnight.

3. Place the sprinkles/chocolate in a shallow bowl. Rub a small amount of softened butter over your hands and scoop out rounded teaspoons of the chocolate mix. Roll into balls in the sprinkles or chocolate. Place on a baking sheet lined with parchment paper.

4. Store in the refrigerator for up to 1 week.

Add chocolate chips to a heat-proof mixing bowl; add ginger, cinnamon, black pepper, salt, and cayenne. Heat cream over medium heat until it just starts to simmer. Immediately remove from heat and pour hot cream over chocolate. Shake bowl slightly to fully cover the chocolate; let sit for 2 minutes. Slowly whisk until well combined and a thick, glossy ganache forms.

Cover ganache with plastic wrap and let cool to room temperature or until firm enough to scoop, about 15 minutes. Form about 2 teaspoons of the ganache into balls using a small sorbet scoop, or roll by hand. Place balls onto a baking sheet lined with silicone or parchment paper. Refrigerate until cold and firm, about 15 minutes, then re-roll as needed to smoothen.

Place a heat-proof bowl over a pot of hot water on the lowest heat settling. Add most of the chocolate chips, reserving about 1/3 cup, to the bowl and let melt, about 5 minutes. In the meantime, break gingersnap in half and place on a plate next to a microplane. Stir the reserved chocolate chips into the melted chocolate until they disappear. Remove from heat.

Dip truffles into the melted chocolate by hand or by holding each truffle with a fork and spooning the chocolate on top. Place truffles on the baking sheet and swirl the tops with your finger. Grate the gingersnap on top. Let truffles rest on the baking sheet until the coating dries and hardens completely, trimming away excess chocolate from the bases using the back of a knife if desired.

Beat cream cheese until smooth. Add confectioners' sugar gradually, beating until well blended. Add melted chocolate and vanilla extract. Chill in the refrigerator for 1 hour.

Shape the chocolate mixture into 1-inch balls. Roll in cocoa powder, coconut, or almonds. Store in the refrigerator.

Combine crushed cookies, ground almonds, powdered sugar, and pumpkin spice in a bowl. Mix in coffee liqueur, melted chocolate chips, pumpkin puree, and pumpkin syrup until combined but sticky. Place in freezer until firm, 30 to 50 minutes.

Roll mixture into 1-inch balls. Sprinkle each ball with powdered sugar and top with 1 pumpkin seed.

Place the dark chocolate into the top part of a double boiler over simmering water, and let the chocolate melt. Turn off the heat and let the chocolate cool.

Place the chestnuts into the work bowl of a food processor, and process until the chestnuts are smoothly pureed, about 1 minute.

Beat together the butter and sugar with an electric mixer until the mixture is light and fluffy, about 3 minutes. Stir in the chestnuts, brandy, and vanilla extract until the mixture is smooth. Stir in the chocolate, and pinch off about 1 tablespoon of filling per truffle. Roll the mixture into balls about 1 inch in diameter. If the mixture is too soft to hold its shape, chill for several minutes in refrigerator.

Reserve about 1 ounce of white chocolate for tempering, and about 1 ounce for coloring. Melt the remaining 10 ounces of white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot (about 105 degrees F (40 degrees C)). Remove the pan containing the melted chocolate from the double boiler, and add about 1 ounce of chopped, unmelted white chocolate. Stir the chocolate until the unmelted pieces of chocolate melt, and the temperature drops to 80 to 82 degrees F (27 to 28 degrees C)).

Carefully dip each center in the melted white chocolate, and gently place the truffle onto a piece of parchment paper or waxed paper to cool and harden, about 15 minutes.

Melt the remaining 1 ounce of chopped white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot. Stir in a very small amount of powdered red food coloring until you get a desired shade of pink. Dip a little colored chocolate out with a spoon, dot each truffle with a pink dot, and allow the pink chocolate dots to set, about 15 minutes. Place the truffles into paper candy cups to serve.

Whisk 2 cups coconut oil, cocoa powder, 1/2 cup honey, and stevia powder together in a bowl until smooth.

Blend strawberries, 1/4 cup coconut oil, sunflower seed butter, 2 tablespoons honey, lemon juice, vanilla bean seeds, and rock salt in a food processor until smooth; transfer to a bowl and refrigerate.

Pour 1/2 the chocolate mixture into the bottoms of truffle molds or ice cube trays; freeze until partially hardened, about 10 minutes. Keep the remaining chocolate at room temperature.

Spoon 1 1/2 teaspoons to 1 tablespoon strawberry filling over frozen chocolate; top each with remaining chocolate, filling molds to the top. Freeze truffles until set, about 15 minutes more.

Mix chocolate, banana, cream, and peanut butter together in a saucepan over medium heat; cook and stir mixture until melted (it may be partially lumpy due to peanut butter), 5 to 10 minutes. Pour mixture into a bowl and refrigerate until firm, 2 1/2 to 3 hours.

Scoop chocolate mixture with a melon baller and roll into 1-inch balls. Place confectioners' sugar in a shallow bowl; coat truffles with confectioners' sugar and refrigerate until firm, 1 to 2 more hours.

Whisk heavy cream and sugar together in a small saucepan over medium heat. Heat until the edges of the cream show fine bubbles but mixture does not boil, allowing sugar to dissolve. Remove from heat.

Whisk butter, chocolate chips, and Irish cream into cream mixture until butter and chocolate chips are melted. Cool to room temperature.

Scoop up the chocolate mixture about 1 tablespoon at a time and roll into a 1-inch ball; set truffles on a plate.

Refrigerate until firm, about 1 hour.

Heat chocolate-hazelnut spread in a metal bowl over a saucepan of gently simmering water and stir until warm, smooth, and easily stirred, about 5 minutes. Remove the bowl from heat.

Dissolve sugar in 2 tablespoons water in a small saucepan over medium heat. Brush the sides of the saucepan with a moistened pastry brush occasionally as mixture cooks. Increase heat to medium-high, bring syrup to a boil, and cook until syrup is a deep amber color, brushing down the sides and swirling the saucepan occasionally to prevent scorching, about 4 minutes.

Pour in cream while stirring. Reduce heat to low and cook, stirring continually, until a smooth caramel develops, 5 to 10 minutes. Gently stir into melted hazelnut spread with 1/4 teaspoon sea salt. Refrigerate caramel mixture until firm, at least 3 hours.

Spread cocoa powder into the bottom of a wide, shallow bowl.

Scoop caramel mixture with a melon baller into 1 tablespoon portions, then roll in cocoa powder to coat and arrange onto a baking sheet. Cover truffle balls with plastic wrap and chill in the refrigerator, 8 hours to overnight.

Line a 13x9x2-inch baking sheet with aluminum foil.

Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and reaches 115 degrees F (46 degrees C). Remove the bowl from heat.

Working quickly, submerge each chilled truffle ball in melted chocolate. Lift truffles from chocolate with a fork and tap the fork against the side of the bowl to remove excess coating. Transfer truffle to the prepared baking sheet. Repeat with remaining truffle balls.

Sprinkle finished truffles lightly with coarse sea salt before chocolate hardens. Let stand until coating sets completely, at least 1 hour.

Gather all ingredients.

Place cakes in the bowl of a stand mixer fitted with a paddle attachment. Pulse mixer until cakes are crumbled, about 10 pulses.

Add cream cheese and beat on low speed until smooth, about 1 minute.

Using a 2 teaspoon cookie scoop, portion dough into 1-inch balls and arrange on a parchment-lined baking sheet. Freeze, uncovered, until firm, about 5 minutes.

Roll dough portions in your palms until smooth (dough will be sticky, gloves are recommended). Return to freezer until firm, about 10 minutes.

Microwave candy melts in a medium microwaveable bowl on 50% power until melted, stopping to stir every 30 seconds, 2 to 3 minutes total.

Using a fork, dip truffles into melted candy melts, using side of the bowl to scrape off excess chocolate. Transfer to a clean parchment-lined baking sheet. Immediately sprinkle with sprinkles.

Pipe cookie icing in curved lines over truffles. Set aside to set completely before serving, about 15 minutes.

Place chocolate drink mix, peanut butter, and Neufchatel cheese in a mini food processor. Pulse until well combined.

Roll mixture into eight 1-inch balls. Dip each ball in agave, then in chopped pecans. Serve immediately or refrigerate in an airtight container.

Mix cream cheese, brown sugar, and vanilla extract together in a bowl until smooth; add flour and mix until incorporated. Sprinkle salt over dough and fold in chocolate chips. Form dough into 1- to 2-inch balls and arrange on a baking sheet. Freeze until set, about 30 minutes.

Melt confectioners' chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip cookie balls into chocolate and place on a sheet of aluminum foil or waxed paper until hardened, at least 20 minutes.

Pulse sandwich cookies in a food processor until they reach a fine, sand-like consistency. Add in cream cheese, pumpkin puree, pumpkin pie spice, and salt. Continue pulsing, scraping down the sides when needed, until a smooth, loose dough is formed.

Using a spoon or cookie scoop, measure out about 20 even portions of the dough (about 1 tablespoon a piece) onto a parchment-lined baking sheet. Move to the freezer for 10 to 12 minutes. When the dough is firm enough, roll each portion into a ball shape. Move back to the freezer to harden slightly for 8 to 10 more minutes.

In a large, microwave-safe bowl, melt white chocolate chips in the microwave in 30-intervals second, stirring in between, until the chocolate is fully melted and smooth. Drop each pumpkin spice ball into the chocolate. Using two forks, fully coat the dough in chocolate, let it drain, then place it back on the parchment-lined baking sheet.

Allow the truffles to cool to room temperature before topping with melted chocolate, caramel, or more pumpkin pie spice. Keep in the refrigerator until just before serving.

Line baking sheets with waxed paper.

Beat brown sugar and butter together in a large bowl using an electric mixer until smooth and creamy; add vanilla extract and beat until smooth. Gradually beat flour into creamed butter mixture until smooth; add sweetened condensed milk and beat until smooth. Fold chocolate chips and pecans into cookie dough mixture; shape into 1-inch balls and place on prepared baking sheets. Refrigerate cookie dough balls until chilled, about 2 hours.

Melt chocolate bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip each cookie dough ball into melted chocolate using 2 forks to hold the ball. Place dipped ball onto the waxed paper and repeat with remaining balls and chocolate. Chill in refrigerator until set, at least 1 hour.

Place brown sugar and butter in a bowl; beat with an electric mixer until creamy, 4 to 5 minutes. Mix in milk, vanilla, and salt. Add flour; mix thoroughly by hand. Fold 1 cup chocolate chips into the dough. Cover and refrigerate for about 1 hour.

Scoop out tablespoonfuls of cookie dough and roll into round balls. Arrange them on a plate or baking sheet that will fit in the freezer. Freeze until hard, about 1 hour.

Place 1 1/2 cup chocolate chips and white chocolate chips in separate microwave-safe bowls. Microwave until soft, about 30 seconds. Stir. Continue to microwave in 10-second intervals, stirring after each interval, until completely melted, 30 seconds to 1 minute.

Dip cookie dough balls in melted chocolate. Drizzle white chocolate on top. Refrigerate until firm, about 30 minutes.

Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.

In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.

Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.

Gather all ingredients.

Melt chocolate in a saucepan over low heat, stirring occasionally, 4 to 6 minutes.

While the chocolate is melting, place 9 cream-filled sandwich cookies in a food processor and blend until finely crushed. Transfer crumbs to a bowl and reserve for decorating.

Add remaining cookies to the food processor and blend until finely crushed. Transfer crumbs to a large bowl and stir in cream cheese; mix until well-blended. Roll mixture into 42 balls, about 1-inch in diameter.

Place each ball in melted chocolate and use two forks to roll it until fully coated. Lift the ball with both forks and allow excess chocolate to drip off.

Place coated truffle on a wax paper-lined baking sheet and sprinkle with reserved cookie crumbs to decorate. Repeat to make remaining truffles.

Refrigerate truffles until firm, at least 1 hour. Keep in the refrigerator until just before serving. Enjoy!

Line a baking sheet with waxed paper.

Place 24 ounces chocolate chips in a microwave-safe glass or ceramic bowl. Microwave at 30-second intervals, stirring after each, until melted, 1 to 3 minutes. Stir cream cheese, coffee granules, and water into melted chocolate until smooth; chill in the refrigerator until firm enough to shape, about 30 minutes.

Shape chocolate mixture into 1-inch truffle balls; place on the prepared baking sheet. Chill truffles until firm, at least 1 to 2 hours.

Place 6 ounces chocolate chips and shortening in a microwave-safe glass or ceramic bowl. Microwave at 30-second intervals, stirring after each, until melted, 1 to 3 minutes.

Dip truffles in melted chocolate coating; return to the prepared baking sheet. Set aside until firm, at least 30 minutes.

Gather all ingredients.

Beat cream cheese in a large bowl until smooth. Gradually beat in confectioners' sugar until well blended.

Stir in melted chocolate and vanilla until no streaks remain. Refrigerate until just set so about 15 to 30 minutes.

Shape chilled mixture into 1-inch balls.

Roll balls into your favorite toppings, if desired. Enjoy!

Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour

Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.

Melt chocolate chips with sweetened condensed milk in large saucepan over low heat. Remove from heat; stir in vanilla.

Pour into medium bowl. Cover and chill 2 to 3 hours or until firm.

Shape into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Chill 1 hour or until firm.

Beat together brown sugar and butter with an electric mixer in a large bowl until smooth. Mix in vanilla. Add flour and sweetened condensed milk alternately, beating well after each addition. Fold in chocolate chips and toffee bits until incorporated.

Use a small cookie scoop to portion dough into 1-inch balls; place on wax paper-lined baking sheets. Refrigerate until firm, about 1 hour.

Melt chocolate coating in a microwave-safe glass or ceramic bowl in the microwave in 30-second intervals, stirring after each melting, 1 to 3 minutes. Do not overheat or coating will scorch.

Dip dough balls in chocolate coating, allowing excess to drip off. Place on wax paper-lined baking sheets and sprinkle with additional toffee bits. Refrigerate until firm, about 15 minutes. Store in the refrigerator.