26 October, 2012

Truffles recipes

Here are three recipes for Truffles:
  • Hershey's® Double Kisses Truffles
  • Irish Cream Truffles
  • Nestlé Dark Chocolate Truffles

Hershey's® Double Kisses Truffles
Makes 10 pieces
2 Tbsp plus 2 tsp heavy cream
1 cup ground pecans


Notes:  You may use 3/4 cup Hershey's® Mini Kisses instead of the Hershey's® Kisses.


Directions
Remove wrappers from milk chocolates. Place milk chocolates and heavy cream in medium microwave-safe bowl. Microwave at Medium (50%) for 1 minute; stir. If necessary, microwave at Medium for 15 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred. Cover; refrigerate until firm, about 4 to 6 hours.

Remove wrappers from caramel filled milk chocolates. Using about 1 Tbsp milk chocolate mixture for each truffle, shape chocolate around each caramel chocolate piece; roll in hand to make ball completely covering each chocolate piece.

Roll in pecans; refrigerate until ready to serve. For best chocolate flavor, allow truffles to soften at room temperature about 5 minutes before eating.



Irish Cream Truffles
Makes 60 (5-dozen) pieces
12-ozs semisweet chocolate
1/2 cup Irish cream liqueur (try this)
1/2 cup heavy cream
3 egg yolks
1 Tbsp unsalted butter

Garnish
Confectioners' sugar
Cocoa
Finely chopped nuts
1-LB very good chocolate, melted
Sprinkles


Directions
Melt chocolate, Irish cream and heavy cream together over very Low heat. Whisk in yolks one at a time; mixture will thicken. Whisk in butter.

Refrigerate overnight, or until firm. Use spoon or melon-baller to form small balls; roll in choice of garnish or dip in melted chocolate. Refrigerate in airtight container.

Adapts Louisiana Cookin'.



Nestlé Dark Chocolate Truffles ingredients
Makes 36 to 48 (3 to 4-dozen) pieces
2/3 cup heavy whipping cream
1 2/3 cups (10-oz. pkg) Nestlé® Toll House® Dark Chocolate Morsels

Garnish
Finely chopped toasted nuts
Toasted flaked coconut and/or
Nestlé® Toll House® Baking Cocoa


Directions
Line baking sheet with parchment or wax paper.

In medium, heavy-duty saucepan, heat cream to a gentle boil. Remove from heat and add chocolate; stir until mixture is smooth and chocolate is melted. Refrigerate for 15 to 20 minutes or until slightly thickened.

Drop chocolate mixture by rounded measuring tsp onto prepared baking sheet; refrigerate for 20 minutes.

Shape or roll into balls; coat with nuts, coconut or cocoa. Store in airtight container in refrigerator.

From Nestlé®

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