GINGERBREAD TRUFFLES
I never received compliments on my baking until I brought my gingerbread truffles to a party. Every Christmas, family, friends and even co-workers ask me to make these. -Angela Randjelovic, Independence, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Place white chocolate in a small bowl. In a small saucepan, bring whipping cream just to a boil. Pour over white chocolate; whisk until smooth. Stir in the cinnamon, ginger and cloves. Cool to room temperature, stirring occasionally. Cover and refrigerate until firm, about 3 hours., Shape mixture into 3/4-in. balls. Place on waxed paper-lined baking sheets. Refrigerate for at least 1 hour., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Place on waxed paper. Sprinkle with crystallized ginger. Store in an airtight container in the refrigerator. ,
Nutrition Facts : Calories 113 calories, Fat 7g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 12mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
EASY ORANGE CREAMSICLE TRUFFLES
These Easy Orange Creamsicle Truffles are melt-in-your-mouth good! Sweet orange flavor meets white chocolate, butter, and cream for a perfect ganache that is then chilled and rolled into balls before getting a dip in powdered sugar--so delicious and surprisingly simple to make with only six ingredients.
Provided by Jill
Time 1h50m
Number Of Ingredients 6
Steps:
- Pour the white chocolate chips into a medium, heat-safe bowl. Add the orange extract and food coloring; set aside.
- In a medium sauce pan, heat the butter over low heat until melted. Increase the heat to medium and add the heavy whipping cream; whisk to combine. Cook just until the mixture begins to simmer. Do not allow it to simmer for more than a couple of seconds. Immediately remove the pan from the heat and pour the liquid over top of the white chocolate.
- Immediately whisk until the chocolate is melted and the mixture is smooth and creamy.
- Cover the bowl and refrigerate until the white chocolate orange ganache is chilled and firm.
- Scoop the chilled ganache into 12 small balls and roll between your hands until smooth. Roll each ball in powdered sugar.
- Chill the truffles in the refrigerator until firm, or about 1 hour.
Nutrition Facts : Calories 321 kcal, Carbohydrate 23 g, Protein 2 g, Fat 25 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 48 mg, Sodium 152 mg, Fiber 0.1 g, Sugar 23 g, UnsaturatedFat 8 g, ServingSize 1 serving
GINGER TRUFFLES
Couldn't find a suitable ginger chocolate/truffle for a friend who isn't allowed too much dairy. These were perfect, easy and very gingery :) I guess you could add some nuts to this mix, or even roll them in nuts or coconut. Have fun with it.
Provided by mummamills
Categories Candy
Time 1h
Yield 24-36 serving(s)
Number Of Ingredients 4
Steps:
- Pulverize the biscuits in your food processor until fine crumbs.
- Add the ginger and process 30 seconds, re-arrange and process another 30 seconds.
- Add the chocolate, broken into small pieces, and process until it all comes together in a tacky ball.
- Spread on a tray and refrigerate until you can easily roll it into small balls.
- Put the balls on baking paper, and return to fridge overnight.
- Melt the extra chocolate and dip each ginger ball to coat, refrigerate until hardened.
- NOTE ADDED: I just made these using ginger seconds from the ginger factory, and because these bit were smaller, there was more sugar in the mix, and I found I had to add 100g chocolate to make it come together. I also had to take the mix out and re-mix in 2 lots.
Nutrition Facts : Calories 140.2, Fat 11.1, SaturatedFat 6.5, Sodium 72.8, Carbohydrate 13.8, Fiber 3.4, Sugar 2.2, Protein 3.1
EASY CHOCOLATE TRUFFLES
Chocolate truffles, beautifully wrapped in boxes, will put a smile on anyone's face - and they're so easy to make
Provided by Good Food team
Categories Treat
Time 4h35m
Yield Makes 50 (easily doubled or halved)
Number Of Ingredients 3
Steps:
- Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
- To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
- Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
- To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.
Nutrition Facts : Calories 67 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 1 grams protein
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