KATE'S CHOCOLATE COCONUT TRUFFLES (NO SWEETENED CONDENSED MILK)
Make and share this Kate's Chocolate Coconut Truffles (No Sweetened Condensed Milk) recipe from Food.com.
Provided by Garden Gate Kate
Categories Candy
Time 30m
Yield 25 truffles
Number Of Ingredients 6
Steps:
- Assemble a food processor, spring-loaded candy scooper or a tablespoon, 2 large baking sheets lined with wax paper, double broiler, plastic spatula, and wire dipping scoop. Note: You can dip the truffles in chocolate without using a wire dipping scoop but it makes the coating process so much easier with very little chocolate wasted. I bought my Wilton's Dipping Scoop at Jo-Ann Fabrics with a coupon for very little cost, and it has been worth every cent!
- In a food processor, combine coconut flakes, confectioner's sugar, butter, shortening, and 3 tablespoons half-and-half. Add more half-and-half, one tablespoon at a time, as needed to thoroughly moisten coconut mixture so that it sticks together but is not watery. (I usually only need to use 4 tablespoons of half-and-half total.) Pour into a bowl. Using a spring-loaded candy scooper or a tablespoon, place level tablespoon rounds of coconut mixture on wax paper-lined baking sheet. Shape rounds by rolling between palms. Place in freezer for at least five minutes to firm up.
- Boil water in double boiler and reduce to low heat. Pour half of chocolate chips (one cup) into top of double boiler and constantly stir with plastic spatula, scraping bottom of bowl, just until melted (do not get any water in the chocolate). Remove from burner.
- Place one coconut round in wire dipper leaving rest of coconut rounds in freezer. Dip each ball into the melted chocolate. Wipe excess chocolate off of wire dipper with spoon. Pour onto second wax paper-lined baking sheet. Repeat process until there is not enough melted chocolate to cover coconut rounds.
- Melt remaining chocolate chips (one cup). Coat rest of coconut rounds. Using spoon, drizzle melted chocolate over any spots of coconut that are not covered with chocolate. Drip remaining melted chocolate over each truffle until all of melted chocolate is gone.
- Refrigerate for 30 minutes. Place candy liners in a cookie tin with a lid. Place one truffle in each candy liner. Store in the refrigerator. Allow to warm up to room temperature before eating for a much better flavor and creamier texture of filling.
Nutrition Facts : Calories 300.8, Fat 21.1, SaturatedFat 13.3, Cholesterol 2.1, Sodium 8.9, Carbohydrate 33.6, Fiber 3.9, Sugar 27.8, Protein 2.6
CRANBERRY MILK-CHOCOLATE TRUFFLES
Categories Candy Milk/Cream Food Processor Chocolate Fruit Dessert Christmas Thanksgiving Vegetarian Wedding Cranberry Winter Chill Edible Gift Gourmet Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 60 cranberry milk-chocolate truffles
Number Of Ingredients 11
Steps:
- Make truffle mixture:
- Chop chocolate. In a small saucepan bring cream, butter and salt just to a boil and stir in cranberries. Remove pan from heat and let mixture stand 10 minutes. In a food processor pulse together chocolate and cranberry mixture until smooth and transfer to a small bowl. Chill truffle mixture, covered, until very firm, at least 12 hours, and up to 3 days.
- Line a tray with wax paper.
- With a 1-inch melon-ball cutter scoop out truffle mixture and between palms of your hands roll into smooth balls, transferring truffles to tray. Chill truffles until firm, about 3 hours. Bring truffles to room temperature, about 20 minutes, before proceeding.
- Coat and decorate truffles:
- Oil a baking sheet and line with parchment paper.
- Temper chocolate . (Alternatively, chop chocolate and in a double boiler or a small metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth.)
- Balance 1 truffle on a fork (do not spear) and hold fork over chocolate. Spoon chocolate over ball, letting excess drip off. Return truffle to tray and top with a small piece of dried cranberry. Coat and decorate remaining truffles in same manner. Chill truffles, uncovered, until set, about 3 hours. Truffles keep, layered between sheets of wax paper in an airtight container and chilled, 2 weeks. Bring truffles to room temperature before serving.
MILK CHOCOLATE-ESPRESSO TRUFFLES
Categories Candy Chocolate Dairy Dessert Christmas Edible Gift Bon Appétit
Yield Makes about 40
Number Of Ingredients 5
Steps:
- Stir first 3 ingredients in top of double boiler set over simmering water until smooth. Remove from over water. Whisk in Kahlúa. Cool 15 minutes. Freeze until firm, about 2 hours.
- Line baking sheet with foil. Place cocoa powder on plate. Scoop chocolate mixture by very generously mounded teaspoonfuls onto prepared sheet, forming 1-inch mounds. Dust hands with cocoa powder; roll mounds between palms, forming smooth balls, then roll in cocoa powder to coat lightly. Return to sheet. Cover with foil; chill truffles until firm, at least 2 hours. (Can be made ahead. Chill in covered container up to 1 week or freeze up to 1 month.) Let stand at room temperature until slightly softened before serving.
MILK CHOCOLATE RASPBERRY TRUFFLES
Although they look fussy, these melt-in-your-mouth delights are actually a cinch to make. What's more, they're a hit everywhere I take them.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, combine milk and sugar. Bring to a rolling boil over medium heat; boil and stir for 3 minutes. Remove from the heat; stir in chocolate chips, preserves and coffee until mixture is smooth. Chill for 1 hour. , Roll into 1-in. balls; roll in almonds. Place on waxed paper-lined baking sheets. Chill until firm. Cover and store in the refrigerator.
Nutrition Facts : Calories 186 calories, Fat 10g fat (5g saturated fat), Cholesterol 7mg cholesterol, Sodium 26mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.
MILK CHOCOLATE TRUFFLES
These truffles are quick and easy to make...and oh-so-good!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 3
Steps:
- Melt chocolate chips in a double boiler or microwave; cool. In a bowl, beat melted chocolate and whipped topping. Shape into 1/2-in. balls and roll in vanilla wafer crumbs. Refrigerate or freeze.
Nutrition Facts :
MILK CHOCOLATE TRUFFLES
This is a recipe I was taught in culinary school; the whole class had to make them for christmas and we sold them to the public- they were a hit! It was so much fun to make! We did plain truffles, vanilla truffles, and many other different flavors using different types of liquor! This is just a simple recipe- you can decorate your truffles any way you like, there is no right or wrong way- so you can be simple, or you ca be creative! So many possibility's- so little time! It does get messy, so don't be afraid to change your gloves to keep the truffles cleaner. I like to make these on a day where there isn't much else going on- you don't want to be interrupted, it is alot of fun decorating these- and eating them as well!
Provided by happinessishomemade
Categories Candy
Time 3h10m
Yield 120 Truffles
Number Of Ingredients 11
Steps:
- Split the vanilla bean and scrape the seeds into the cream into heavy saucepan. Add the pod to the cream as well and bring to a boil. Allow to steep for 10 minutes.
- Strain the cream mixture through a dampened cheesecloth and wring out thoroughly. Add water if necessary to return the liquid to 240 ml.
- Bring the liquid back to a boil and pour over the chopped chocolate. Allow to sit for 3-5 minutes minutes, then stir gently with a wooden spoon or rubber spatula until well blended and smooth. There should be no lumps! If necessary, heat the ganache over a hot water bath to completely melt all of the chocolate.
- Gently stir the butter into the ganache until melted and smooth. Pour into half hotel pan(bread pans work good too) and cover.
- Let set overnight in refrigerator, or if your in a hurry, stick it in the freezer for an hour(depending on your freezer temperature- you dont want it TOO hard, but you don't want it too soft. If has to be a little hard- just enough to scoop and to be able to work with your hands when you roll them).
- When firm, use melon baller and scoop out small balls and roll together with hands to make a smooth hard ball.
- Place on cookie tray and continue to use your melon baller to scoop out balls. Do this until you have scooped out all of the chocolate.
- Return cookie tray to freezer or refrigerator and allow to firm up again.
- Once the truffles are firm and your chocolate is melted, line up all of your decorating ingredients, put your gloves on and make sure you have a fork in each bowl so you can roll the truffle around inches You want a main fork in the chocolate bowl- you don't want to mix up the ingredients in there or with the others- you don't want your truffles looking messy.
- Place a truffle in the melted chocolate and roll it around quickly with a fork until coated nicely. Transfer it with the fork to your desired decorating ingredient- roll the truffle around until it is coated and place onto a new clean cookie sheet.(I used 3" cake cups to put the truffles in so they look " fancier", but it works just as well to put them onto a cookie sheet or whichever you have on hand that works best for you). The truffle will set again, and whatever you coated onto it will harden quickly so nothing will fall apart.
- Continue to coat the truffles in the melted chocolate and roll them in your favorite ingredient.
- If needed, Re-melt the chocolate over a water bath if the chocolate gets too hard.
- Keep doing this until you have completed decorating your truffles.
- If you have any leftover chocolate, it is easy enough to store in a plastic container and put into the fridge! No waste! Same goes for all of your other ingredients- if you have any leftover coconut or crushed candy canes, etc- just put them into their own little snack bags and put them together in the fridge so they are ready for next time. You might have to pick out bits of chocolate and eat them! ;)
- Keep the truffles in an airtight container in the refrigerator or freezer, either seems to work just fine. They come back to room temperature very fast so you don't have to sit around waiting for them to thaw out- they taste better when they are cooler in the center anyways!
- They make great party snacks, or Christmas gifts- you can be creative and use other ingredients to coat them with; these are just the ones I had on hand.
Nutrition Facts : Calories 51.8, Fat 3.8, SaturatedFat 2, Cholesterol 5.1, Sodium 16, Carbohydrate 4.2, Fiber 0.5, Sugar 3.2, Protein 0.7
TRUFFLES: MILK CHOCOLATE GANACHE
Steps:
- Bring the cream to a simmer in a small saucepan. Add butter and stir until melted. Add chocolate to saucepan. Stir until completely melted and smooth. Remove from heat and pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least two hours. Roll mixture into 1″ balls. Roll each ball in coating.
MILK CHOCOLATE CREAM CHEESE TRUFFLES
These are very dense as truffles go, rich and yummy! Change the type of chips you use or add a teaspoon of flavoring to change the flavor. They keep very well. I get my dipping chocolate in the bulk foods department at our local grocery store.
Provided by startnover
Categories Candy
Time 40m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Melt the chocolate chips in a heavy sauce pan.
- Add other 2 ingredients and cook and stir till all are melted and well incorporated.
- Chill till firm.
- Form into size ball you wish, placing on wax paper lined cookie sheet. Chill till ready to dip.
- Melt dipping chocolate in microwave and dip each truffle in dipping chocolate placing on another wax paper lined cookie sheet and chill in fridge till chocolate is set.
- Store in airtight container in fridge.
- Amount is determined by size you make them.
- Prep time does not include chill time.
Nutrition Facts : Calories 1354.6, Fat 110.3, SaturatedFat 64.8, Cholesterol 273.7, Sodium 754.7, Carbohydrate 68.5, Fiber 3.6, Sugar 54.7, Protein 25.2
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