Chocolates

A gift you make.

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Someone used to make them for me and the insides where like a thick cake, not solid chocolate. It was more of a brownie consistency. Anyone know any good recipes?

You can leave out the coffee if you want. =)

Brownie Truffles Recipe

SERVES 20 , 120 truffles
1 cup sugar
2 tablespoons instant coffee granules, processed in a food processor
2 tablespoons unsweetened cocoa powder
4 ounces unsweetened chocolate
1/2 lb unsalted butter
4 large eggs
2 cups sugar
1 cup unbleached all-purpose flour
1/8 teaspoon salt
2 teaspoons pure vanilla extract
1.Preheat the oven to 350°F Butter an 8×16-inch pan.
2.Make the coating by combining the 1 cup sugar, the powdered coffee, and the cocoa. Set aside.
3.In a heavy saucepan, or the microwave, melt the chocolate and butter together. Beat the eggs until they are light and then gradually beat in the 2 cups sugar. Stir in the chocolate mixture. Gradually add the flour, salt, and vanilla. This mixture is not meant to be light and fluffy, just fully incorporated. Pour the mixture into the prepared pan and bake 25 minutes. The brownies will be slightly underdone and very moist. Allow to cool in the pan.
4.When cool enough to handle, cut the brownies into 1×1-inch squares. Roll each square in the palms of your hands into balls about 1 inch in diameter. Roll the balls in the coating mixture. Pack in tins or plastic containers with wax paper between the layers and store in the refrigerator for up to a week. Or place them in a single layer on a cookie sheet in the freezer until frozen, pack in containers, and store in the freezer up to 4 months.

Another: http://candy.about.com/od/chocolatetrufflerecipes/r/brownietruffles.htm
or
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=222498

I found some on clearance at target but I’d like more=) I’m afraid they’re only sold around Valentine’s Day. They come in a box of 4. They’re described as "smooth, lightly whipped chocolate mousse center in a milk chocolate shell." They are awesome! What do companies do with left over holiday candy that does’t sell?

Not too sure. I know hersheys has truffle kisses give them a try maybe there close to the Dove. Also, give walgreens a try they have unique chocolates.

Watch a professional party caterer make chocolate truffles from scratch in this free dessert recipe video.

Expert: Lauren Taylor
Bio: Lauren Taylor is currently working part-time and freelance in both the entertainment and culinary worlds. She began cooking and baking for private parties and catered events.
Filmmaker: Nili Nathan

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i have a catering lesson soon and i want to make a seriously chocolatey cake covered in ganache with three chocolate truffles on top for decoration. i’ve been looking and they say you need to cool the truffle mixture for 6-8 hours, and i suppose i could make them the night before, but i’d prefer to do it in the lesson which is 2 hours long, so really i have 1hour 45mins to make the cake and truffles at the most! any quick easy recipes for truffles, or chocolate cake??
thankyou!
xxx

Ganache Recipe:

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces

3/4 cup (180 ml) heavy whipping cream

2 tablespoons (28 grams) unsalted butter

1 tablespoons cognac or brandy (optional, could also use grand marnier *chocolate and orange is awesome* or raspberry liqueur)

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.

Makes enough ganache to cover a 9 inch (23 cm) cake or torte.

Truffles can be made with Ganache. Truffles are just small balls of chocolate that can be rolled into cocoa powder, powdered sugar or toasted chopped nuts. You can use your hands to form the truffles, or else a melon baller or small spoon. Make sure the chocolate ganache is well chilled before forming into balls. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. They are delicious and a great way to use "leftovers".

This easy chocolate cake is made with cocoa – mixed in one bowl.
2 cups sifted cake flour
1 1/2 cups sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup unsweetened cocoa
2/3 cup shortening
2 eggs
1 teaspoon vanilla
2/3 cup milk
1/2 cup warm water

Have all ingredients at room temperature before starting.

Grease and flour two 9-inch layer cake pans.

Sift flour then measure. Into a large mixing bowl, sift together the flour, sugar, soda, baking powder, salt, and cocoa. Add shortening, eggs, vanilla, milk, and water; beat on low speed for 3 minutes. Pour batter into prepared pans. Bake in preheated 350° oven for 30 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Let cool in pans on a rack for 15 minutes; remove and place layers directly on racks to cool completely.

ugh now i want one! lol good luck i hope this helps!

A great raw treat. Fun for the kids to make and eat!

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How long will the truffles, without cream, last? And, how long will the truffles with cream last? Obviously all will be kept refridgerated!
Many thanks in advance!!
fee
I will be eating loads myself if they’re not crap but intend to give some away!

Why do you want them to last? Go on eat them, you can always make more! Share them with someone to ease the guilt.

I made them according to last week’s Irish Times magazine recipe just using chocolate, butter and cream. You mix everything together then chill, then scoop out and dust with cocoa powder. The recipe then says to "put them aside to firm up" but at this stage mine just go gooey after a few minutes. I planned to give them as gifts but if they have to be kept constantly in the fridge that seems to defeat the purpose. Any ideas?

Most homemade truffles do need to be refrigerated, and looking at this recipe, I don’t think there is any way you could get away with not keeping these refrigerated for any long periods of time. You may wish to look into a different recipe if you want to keep them room temperature indefinitely/for days at a time. However, with a little creative problem solving, you should be able to keep these truffles stable at room temperature for brief periods.

I would actually purchase some chocolate dip/candy coating, such as the type used to dip fruit (Dolce Frutta is the name of one brand, I believe), that firms/dries at room temperature. Freeze your truffles until fairly hard. Melt down the chocolate coating according to package directions. Using a fondue fork, dip your truffles in the melted chocolate and then set aside to firm up. They should sit well at room temperature without dissolving though you will still want to refrigerate them.

I will admit, this is just an idea that popped into my head. I’ve always thought truffles tasted best at room temperature. If your only issue is the ‘mess’, that is, they are gooey at room temprature, then it would seem the best thing to do would be to find a way to have them hold their shape and not feel gooey while at room temperature. The simplest way to do this, IMO, is to coat them as they do in the truffle shops.

Since there is butter and cream in your recipe, I would still keep them refrigerated and advise the recipient of your gift to do the same. These ingredients can go rank fairly quickly at room temperature, especially in a heated home in the winter. However, with the coating they can be taken out of the icebox long enough to be exchanged as a gift, and should fare fairly well for a few hours without melting into a big pile of tasty, but rather unattractive, goo.

Good luck! I hope this suggestion helps. Maybe test it on a few of the truffles before dipping all of them. Worse case scenario you end up with a lot of melted chocolate and have to dip pretzels or fruit so as not to let it go to waste. Oh, darn. Now who’s going to eat all that?

~Morg~

really easy and so very very good

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I heard that salt really brings out the flavor in chocolate, but I’m uncertain as to how much exactly I should put, and I don’t want to waste good chocolate by unnecessary experiment–though I will see if I like more or less salt than advised!

If you put any at all, I’d say no more than a pinch, depending on how many truffles your particular recipe makes.