Best Luscious Chocolate Truffles Recipes

LUSCIOUS CHOCOLATE TRUFFLES

Steps:

• Line cookie sheet with foil or parchment paper. In 2-quart saucepan, melt 1 cup of the chocolate chips over low heat, stirring constantly; remove from heat. Stir in butter. Stir in whipping cream and liqueur. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
• Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
• In 1-quart saucepan, heat shortening and remaining 1 cup chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Return to cookie sheet. Immediately sprinkle nuts and apricots over some of the truffles. Reheat chocolate dipping mixture, if necessary. Refrigerate truffles about 10 minutes or until coating is set.
• In 1-quart saucepan, heat baking bar over low heat, stirring constantly, until melted. Drizzle over some of the truffles. Refrigerate just until set. Store in airtight container in refrigerator. Remove truffles from refrigerator about 30 minutes before serving; serve at room temperature.

LUSCIOUS CHOCOLATE TRUFFLES

Steps:

• In large saucepan, melt chocolate chips with sweetened condensed milk. Remove from heat and stir in vanilla. Transfer the mixture into a medium bowl. Cover and chill 2 to 3 hours or until firm.
• Shape mixture into 1 inch balls; roll in desired covering and/or decorate them. Refrigerate in a tightly covered dish.

LUSCIOUS CHOCOLATE TRUFFLES

Steps:

• 1. Line cookie sheet with aluminum foil.2. Melt 1 cup of the chocolate chips in heavy 2-quart saucepan over low heat, stirring constantly remove from heat. Stir in butter. Stir in whipping cream and liqueur. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.3. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.4. Heat shortening and remaining 1 cup chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth remove from heat. Dip truffles, one at a time, into chocolate. Return to aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with nuts. Refrigerate about 10 minutes or until coating is set.5. Mix powdered sugar and milk until smooth drizzle over some of the truffles. Refrigerate just until set. Store in airtight container in refrigerator. Serve truffles at room temperature by letting them stand out on the counter about 30 minutes before serving.*1 cup milk chocolate chips can be substituted for the first cup of semisweet chocolate chips.**Do not use vegetable oil spreads.NUTRITION FACTS: 1 Truffle Calories 145 (Calories from Fat 90) Fat 10g (Saturated 5g) Cholesterol 5mg Sodium 25mg Carbohydrate 14g (Dietary Fiber 1g) Protein 1g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 0% Iron 4% DIET EXCHANGES: 1 Fruit 2 FatPolka Dot Truffles: Stir 3 tablespoons chopped white baking bar into whipping cream mixture.Toffee Truffles: Stir 3 tablespoons chopped chocolate-covered English toffee candy into whipping cream mixture.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LUSCIOUS CHOCOLATE TRUFFLES

Steps:

• Line cookie sheet with foil.
• Melt 1 cup of chocolate chips in a heavy 2-qt saucepan over low heat stirring constantly; remove from heat. Stir in margarine. Stir in whipping cream and liqueur. Refrigerate 10-15 minutes, stirring frequently, just until thick enough to hold shape.
• Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.
• Freeze 30 minutes.
• Heat shortening and remaining 1 cup of chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
• Dip truffles, one at a time, into chocolate. Return to foil-lined cookie sheet. Immediately sprinkle some or all of the truffles with your desired toppings (nuts, cocoa, coconut).
• Refrigerate about 10 minutes or until coating is set. Drizzle some of them with a glaze of the powdered sugar and milk if desired.