Best Black Russian Truffles Recipes

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BLACK FOREST TRUFFLES



Black Forest Truffles image

Make and share this Black Forest Truffles recipe from Food.com.

Provided by JLBurnell

Categories     < 4 Hours

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 6

1 lb dark semi-sweet chocolate, chopped, divided
2/3 cup cream
3 tablespoons kirschwasser (optional)
1/2 cup dried cherries, finely chopped
1/3 cup cocoa powder
additional dried cherries, chopped (to garnish)

Steps:

  • Place 9 ounces of chopped chocolate in a large bowl.
  • Scald the cream in a small saucepan until small bubbles form along the sides of the pan.
  • Pour the hot cream over the chocolate and let it sit for 1 minute.
  • Gently whisk the chocolate and cream until it is well-combined. Stir in the chopped cherries and the kirschwasser.
  • Cover the chocolate with cling wrap and allow it to come to room temperature. Place the truffle cream in the refrigerator to firm up for about 2 hours.
  • Form the truffles. You can use a spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Alternately, you can fill a piping bag (fitting with a ½-inch round tip) and pipe 1-inch mounds on a prepared baking sheet. Either way, place the formed truffles in the refrigerator to firm up for an hour.
  • Pour the cocoa powder on a sheet of waxed paper or parchment. Dust your hand with cocoa, and roll the truffle mounds into balls. Return to the refrigerator until firm, about 1-2 hours.
  • Temper the remaining pound of chocolate.
  • Dip the formed truffles in the chocolate and return them to the baking sheet. While the chocolate is still wet, top each truffle with a sliver of dried cherry. Repeat for all truffles, and chill in the refrigerator until set, about 15 minutes. Serve at room temperature, and store excess in an airtight container in the refrigerator.

BLACK SAMBUCA TRUFFLES



Black Sambuca Truffles image

Make and share this Black Sambuca Truffles recipe from Food.com.

Provided by seahorse73

Categories     Candy

Time 12m

Yield 30 truffles

Number Of Ingredients 5

8 ounces bittersweet chocolate, broken into pieces
1/4 cup heavy cream
2 tablespoons butter
4 1/2 tablespoons black sambuca
1 cup toasted pignolis, chopped

Steps:

  • Place chocolate in food processor; process until the chocolate is chopped.
  • Combine the cream and butter in a 1 cup glass measuring cup and microwave at high 1 1/2 minutes or until the butter is melted and the cream begins to boil.
  • With food processor running, pour hot cream mixture through food tube, process until chocolate melts.
  • Add the Black Sambuca.
  • Pour chocolate mixture into medium bowl, cover with plastic wrap and refrigerate overnight.
  • Shape chcolate mixture into 1" balls and roll into toasted nuts.
  • Store in airtight container in refrigerator.
  • Let stand at room temperature 2 to 3 hours before serving.

Nutrition Facts : Calories 43.9, Fat 4.6, SaturatedFat 1.2, Cholesterol 4.8, Sodium 6.3, Carbohydrate 0.6, Fiber 0.2, Sugar 0.2, Protein 0.7

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