Chocolate Truffle Recipe - EASY

These are easy, fun and everybody loves them!


Decadent Chocolate Truffles – Only Three Ingredients!


3 Cups (18 Oz) of Semi Sweet Chocolate Chips (or DARK cooking choc bar mashed)


14 Oz of sweetened condensed milk (in HK this is about 1 ½ of the small cans we can buy at P’n’S)


1 1/2 Tablespoon of Vanilla Extract (the real thing, not flavoured!)


Coatings –

Unsweetened grated coconut

unsweetened coca powder

chopped nuts


Melt the chocolate with the condensed milk. (The best way to do this is a ‘double boiler’ use a large pot, and put a small amount of water in, then put a glass bowl on top, but don’t let it touch the water)

Remove from heat when all melted

stir in 1 Tablespoon of Vanilla

Chill mixture for four hours or more….

About one hour on the counter, and 3-4 hours in the fridge

When the mixture is firm, roll into balls and then roll in one of the coatings

Chill again for 1 hour – 1 day (I make them the day before) and then serve

Be sure to store them in the fridge


Alternatives:

Instead of Vanilla you can flavour with just about anything...

Grand Marnier or other liqueur

Throw in cinammon sticks when melting the chocolate then remove

etc...


Hard Shells

If you want your truffles to have a 'hard shell'

Melt more chocolate (nothing else) in the double boiler

After you roll the truffles, you can 'dip' them in the melted chocolate with a fork.

If you have more time, this is nice to do.

If you want to get fancy, you can also melt some white chocolate and dip a fork into it... then 'drizzle' the white chocolate on the dark chocolate shells...



Hints for Hong Kong -

Roll the balls in an Air-Con room – they melt pretty quickly!

I put the different coatings in small bowls and rolled them in the bowls.

One very easy chocolate truffle 'cake' - only two ingredients and no baking.


Serves 8-10


(Takes about 30 minutes to make, plus chilling time)


Ingredients

568ml carton double cream, at room temperature (IMPORTANT: to ensure smooth texture)

225g dark chocolate (with at least 70% cocoa solids)

Cocoa powder, to finish


Method

1. Break the chocolate into small pieces and place in a basin over a pan of just-simmering water. Make sure the basin does not actually touch the water. Leave until the chocolate is completely melted, stirring once or twice. Remove from the heat and leave to cool slightly.

2. Meanwhile, use a wad of kitchen paper dipped in a little vegetable oil to grease a loose-bottomed, 20cm-diameter cake tin – must be at least 5cm deep. Line the oiled tin with cling-film.

3. Whip the (room temperature) cream until it holds soft peaks. Stir a large spoonful of the whipped cream into the warm, melted chocolate. Mix it in completely, ensuring there are no white streaks remaining. Then, carefully but thoroughly, fold this chocolate and cream mixture into the remaining whipped cream.

4. Pour the mixture into the prepared cake tin and smooth the top so it is completely level. Chill the mixture for at least 2 hours.

5. To serve the truffle slice, turn the tin upside down on to a plate, let the cake slip out, then remove the cling film. Dust the cake with sieved cocoa powder, then cut into slices with a sharp, warm knife.

Here you go, one I posted a while ago - very good!


http://hongkong.asiaxpat.com/forums/recipes/threads/61622.asp