Recipe: Chocolate Truffles (BAKERS CHOICE ASSORTED)
It’s the most wonderful time of the year – And as you might be wondering on what gifts to get your loved ones, we’ve got a little sweet inspiration for you. Our Bakers Choice Assorted Chocolate Truffles are nothing short of decadence and make for the perfect, indulgent gift.
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How To Make Chocolate Truffles
Ingredients:
(For full recipe)
- 8 oz. Baker's Semi-Sweet chocolate
- 1pkg Cream Cheese (8oz)
- 12 oz. Baker's White chocolate
10-Minute Chocolate Truffles (Date-Sweetened) | Minimalist Baker Recipes
Fudgy, rich, healthier vegan chocolate truffles made with whole food ingredients! Just 10 minutes and 7 ingredients required, naturally sweetened with dates, and full of healthy fats from cashew butter and almond flour!
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Professional Baker Teaches You How To Make CHOCOLATE TRUFFLES!
Anna Olson's chocolate truffles are legendary. Follow her instructions on how to make truffles and impress anyone who comes over. Recipe
This recipe makes about 60 truffles
DIRECTIONS FOR: ANNA OLSON'S CHOCOLATE TRUFFLES
Cooking ingredients:
For Chocolate Truffles
- 2 cup whipping cream
- 16 oz bittersweet chocolate, chopped
For Pistachio Brandy Truffles
- brandy
- chopped pistachios for garnish
For Orange Truffles
- orange liqueur
- candied orange peel for garnish
For White & Dark Truffles
- white chocolate, melted
- dark chocolate, melted
Chocolate Truffles baking directions:
1. For the ganache, heat the cream until it just begins to simmer and then pour this over the 16 ounces of chopped chocolate. Let this sit a minute, then gently stir with a spatula starting at the centre and widening the circles until the chocolate has fully melted and the ganache is smooth. Divide the ganache into smaller bowls, and stir in desired flavourings (as below), then chill completely before shaping into truffles.
2. To make truffles, use a small ice cream scoop or a teaspoon to spoon out about ½-ounce of the ganache and shape into a ball by rolling between your palms. Place the truffles on a parchment-lined baking tray and chill until ready to roll or dip.
3. Roll the truffles into desired fillings (listed below) or dip into melted chocolate using truffle forks, shake off excess chocolate and place n a cooling rack that rests over a parchment-lined baking tray. Chill the truffles just to set them, but then store in a cool place.
Pistachio Brandy Truffles
1. Stir a little brandy (about 1 teaspoon into 1/3 of the ganache) into the ganache before chilling, then roll the shaped truffles in chopped pistachios.
Orange Truffles
1. Stir a little orange liqueur (about 1 teaspoon into 1/3 of the ganache) into the ganache before chilling, then dip the truffle in melted dark chocolate and place a small piece of candied orange peel on top before the chocolate sets.
White & Dark Truffles
1. Dip the truffle in melted white chocolate, then drizzle the truffles with melted dark chocolate. Or, dip the truffles in the dark chocolate and drizzle with white chocolate.
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How to Make Chocolate Ganache Truffles Recipe | The Bearfoot Baker
Chocolate Ganache Truffles Recipe-Full supply list and recipe here:
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Professional Baker Teaches You How To Make CHOCOLATE TRUFFLES!
Chef Anna Olson bakes her chocolate fruit truffles recipe so you can learn how to make them yourself!
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Ingredients
Dark Chocolate & Cherry Truffles
½ cup whipping cream
8 oz dark chocolate (less than 70%), chopped
1 Tbsp corn syrup
1 tsp butter, at room temperature
¼ cup finely chopped dried cherries
1 cup cocoa nibs (see Cook's Note)
Milk Chocolate Orange Truffles
⅓ cup whipping cream
8 oz couverture milk chocolate, chopped
1 Tbsp corn syrup
1 Tbsp butter, at room temperature
Zest of 1 orange
1 cup crushed feuilletine wafer cookies, or cornflake cereal crumbs
White Chocolate Blueberry Truffles
¼ cup whipping cream
8 oz white chocolate, chopped
1 Tbsp white corn syrup
1 ½ Tbsp virgin coconut oil
3 Tbsp dried blueberries
1 cup sweetened flaked coconut
Directions
Dark Chocolate & Cherry Truffles
1. Bring the cream up to a full simmer while you have the chopped chocolate and corn syrup ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the butter and then the dried cherries. Set this aside to cool completely to room temperature - this can take up to 90 minutes.
2. Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the cocoa nibs.
3. The truffles should be stored refrigerated, but always bring them to room temperature for serving.
Milk Chocolate Orange Truffles
1. Bring the cream up to a full simmer while you have the chopped chocolate and corn syrup ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the butter and then the orange zest. Set this aside to cool completely to room temperature - this can take up to 90 minutes.
2. Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the cookie or cornflake crumbs.
3. The truffles should be stored refrigerated, but always bring them to room temperature for serving.
White Chocolate Blueberry Truffles
1. Bring the cream up to a full simmer while you have the chopped chocolate, corn syrup and coconut oil together ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the dried blueberries. Set this aside to cool completely to room temperature - this can take up to 90 minutes.
2. Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the coconut.
3. The truffles should be stored refrigerated, but always bring them to room temperature for serving.
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