CHOCOLATE TRUFFLES COLLECTION

Chocolate Truffles 

INGREDIENTS

3 cups semisweet chocolate chips

1 ½ cups heavy cream

Topping

1 cup cocoa powder

PREPARATION

1. In a medium-sized pan over low heat, combine semisweet chocolate chips and heavy cream, and stir until you achieve a smooth consistency.

2. Pour mixture into a rectangular bread pan.

3. Allow to sit in refrigerator for 1 hour or until mixture is solid.

4. With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).

5. Roll in cocoa powder for topping, and enjoy

White Chocolate Truffles

INGREDIENTS

3 cups white chocolate chips

½ cup heavy cream

1 cup semisweet chocolate chips

Topping

1 cup semisweet chocolate chips (melted)

¼ cup white chocolate (melted - to drizzle)

PREPARATION

1. In a medium-sized pan, combine white chocolate chips and heavy cream over low heat. Mix until you achieve a smooth consistency.

2. Pour mixture into a bread pan.

3. Allow to sit in the refrigerator for 20 minutes to cool down.

4. Pour one cup of semisweet chocolate chips into truffle mix and stir to spread evenly.

5. Place in refrigerator for 1 hour or until mixture is solid.

6. With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).

7. In two small bowls, melt remaining cup of semisweet chocolate and white chocolate.

8. Dip the truffle in melted semisweet chocolate, allow to dry and then drizzle with the white chocolate.

9. Place back in the fridge for 10 minutes and enjoy

SAMOA TRUFFLES

Samoa Truffles are easy and delicious with only 4 ingredients!

• Author: ShawnPrep Time: 20 minutesCook Time: 15 minutesTotal Time: 35 minutesCategory: Dessert

INGREDIENTS

• 2 cups sweetened shredded coconut

• 11 oz. store bought soft caramels (such as Kraft)

• 2 tbsp milk

• dash of salt

• 10 oz. chocolate candy melts

3 Place a large skillet over medium high heat then add the coconut to the pan. Stir constantly for 5 to 7 minutes or until the coconut turns a golden brown color. Remove from pan and let cool.

4 Bring a small pot, filled with an inch or two of water to a boil. Place the caramels, milk and salt in a metal or glass bowl and rest the bowl in top of the pot, so it’s not touching the water. Stir until the caramels become smooth and melted. Stir in the toasted coconut (reserving 1/4 cup for later) and mix to thoroughly combine. The mixture will be really thick.

5 Pour this out onto a wax paper lined baking dish and spread into an even layer. Let cool for several minutes until it’s cool enough to handle. Roll the caramel mixture into small, teaspoon size balls.

6 Melt half of the chocolate candy melts according to the package instructions. Dip each ball in the chocolate and tap off any excess chocolate. Lay on a wax paper lined baking sheet to dry.

7 Once all the caramel balls are dipped, heat the remaining chocolate and dip the balls again. This time sprinkle the reserved coconut on top before the chocolate dries. Let dry and enjoy!

NOTES

The caramel mixture can be stored for up to 5 days before being rolled into balls. Simply wrap the cooled caramel in wax paper then seal in a zip close bag or air tight container.

Chocolate Champagne Truffles

Servings: about 24 truffles

Ingredients

For the truffles:

1/2 cup heavy whipping cream

8 ounces semisweet chocolate, coarsely chopped (use high quality chocolate if you can)

1/4 cup, plus 2 tablespoons Champagne

For dipping:

16 ounces chocolate, coarsely chopped (The chocolate variety is of your choosing.  I used a combination of the leftover semisweet chocolate from the truffles, and then I used 12 ounces of milk chocolate that I had on hand.  I had leftover melted chocolate, so play around with this.  You might want to start with just 12 ounces of chocolate and work your way up if you are short on chocolate.)

Coarse sugar, for sprinkling on each truffle

Instructions

1. For the truffles:  In a small saucepan over medium heat, bring the cream to a boil, removing it immediately from the heat once it boils.

2. Meanwhile, place the 8 ounces of semisweet chocolate in a medium bowl.

3. Pour the hot cream over the chocolate and let sit for about one minute.

4. After one minute, stir the chocolate and cream together until smooth.

5. Add in the champagne, stirring until thoroughly mixed.

6. Cover and refrigerate the mixture until solid enough to roll, about 8 hours.

7. For rolling the truffles:  Once the chocolate is firm enough to roll, use either a small scooper (some people use melon ballers) or your hands, roll and shape each ball into a 1/2-inch to 3/4-inch sphere.  Chill the truffles while you prepare the chocolate.

8. For dipping the truffles: In a heatproof bowl set over simmering water, melt the chocolate you are going to roll the truffles in, stirring until smooth. Meanwhile, line a rimmed baking sheet with parchment paper.

9. Using a toothpick, gently roll each truffle in the melted chocolate, rolling it gently to thoroughly coat.  Place each chocolate on your prepared baking sheet.

10. Sprinkle each truffle lightly with sugar and chill until the chocolate sets, at least 1-2 hours.

Chocolate Black Raspberry Truffles

Black Raspberry Truffles

8oz Bittersweet Chocolate, Chopped

5oz Heavy Cream

3 Tbsp Chambord

1/2 C Unsweetened Cocoa Powder

1| Heat the heavy cream in a small pot over medium-high heat until it reaches a rolling boil, stirring constantly.

2| Remove pot from heat, then add chopped chocolate and stir until completely melted and mixed together.

3| Stir in the Chambord until fully incorporated and the mixture becomes silky smooth.

4| Cover and refrigerate for 2+ hours, until the chocolate is cold and stiff.

5| Spoon out chocolate and carefully mold into balls, then toss in the cocoa powder until coated.

6| Keep refrigerated until ready to eat and enjoy!