Easy Chocolate Truffles 4 Ways. Easy Chocolate Truffles 4 ways

1. Classic truffles

INGREDIENTS
3 cups semisweet chocolate chips
1 ½ cup heavy cream
topping
1 cup cocoa powder
PREPARATION
1. In a medium-sized saucepan over low heat, combine the semisweet chocolate chips and heavy cream and mix until you reach a smooth consistency.
2. Pour the mixture into a rectangular shape for baking bread.
3. Allow to sit in the refrigerator for 1 hour or until the mixture was solid.
4. Use an ice cream scoop, form balls of the mixture (freeze if the truffle melts).
5. roll in cocoa powder for topping and enjoy!

< 2. Chocolate truffles cookie dough

Ingredients

Truffles:
1 stick unsalted butter at room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup mini chocolate chips
Chocolate coating:
4 ounces bittersweet chocolate, chopped into small pieces
1/2 teaspoon coconut oil
instructions

To truffles:
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Mix in the milk and vanilla. Add the flour and salt and mix on low until blended. Stir in the chocolate chips. Cover with plastic wrap and refrigerate the dough in the refrigerator for about 30 minutes until firm enough to roll into 1-inch balls.
Place the rolled balls on a baking sheet lined with wax paper and place in the freezer for at least 30 minutes, so that they can be firmed up.
To immerse truffles:
Place chocolate and cocoa butter in a microwave safe bowl and melt in at 50% power for 60 seconds. Stir. Repeat for 30 seconds or at intervals until the chocolate is completely melted. Give a little, if it is very hot to cool.
Remove a few balls from the freezer compartment at a time and dip in chocolate. Click any excess coating and put back on the waxed paper to set. (Add small pieces while the cover is still wet, if necessary.)
Refrigerate in airtight container for up to a week.

< 3. Pumpkin Truffles

INGREDIENTS
15 Golden Oreo cookies
5 ounces softened cream cheese
2 tablespoons pumpkin puree
½ teaspoon ground cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon cloves
⅛ teaspoon ginger
2 cup dark chocolate chips
Toothpick or fork to dip
INSTRUCTIONS
The food, not grind to powder Oreos. Put 1-2 tablespoons of crushed Oreos, and a pinch of cinnamon mixed in for color.
Pour most of Oreos in a medium bowl and stir in the cheese, pumpkin puree and spices until smooth consistency. Place the mixture and cool in the refrigerator for at least 30 minutes.
Once the truffles are cold, using a rounded tablespoon, roll the dough into balls. Place on a baking sheet lined with wax paper.
Then melt the chocolate chips in a small microwave safe bowl in 30 seconds increments, stirring well between each heating.
Using a toothpick or a fork, dip the balls in the melted chocolate and return them on a baking sheet to cool. To garnish, sprinkle with 1-2 tablespoons of Oreos, reserved from earlier. Place in the freezer until hardened. Voila!
NOTES
Due to the cream cheese, truffles, these should be stored in refrigerator up to 5 days.

If you are interested in the color of your truffles, I used 2 drops of red food coloring and about 15 yellow! This gives them a subtle shade of orange.

< 4. Chocolate Caramel Brigadeiros

Degree of difficulty: easy

Preparation time: 15 minutes

Preparation time: 15 minutes

Makes 20-30 (depending on size)

395g / 14oz tin of sweetened condensed milk

3 tablespoons cocoa powder

1 tablespoon butter, plus extra for greasing (about 1-2 teaspoons surcharge)

a pinch of salt

1/2 cup

grated coconut 1/2 cup colored hail

1/2 cup chocolate hail

Small paper liners

5 Dark Chocolate Peanut Butter Truffles

INGREDIENTS
3 cups dark chocolate chips
2 cups heavy cream
topping
1 cup peanut butter (melted)
1 cup peanuts (chopped)
PREPARATION
1. In a medium saucepan sizes, mix dark chocolate chips and heavy cream to simmer. Mix until homogenous.
2. Pour the mixture into a mold for baking bread.
3. Allow to sit in the refrigerator for an hour to cool down.
4. Use an ice cream scoop balls form of a mixture of (frozen, if the truffle melts).
5. In a small bowl, melt the peanut butter. On a cutting board, crush nuts.
6. Dip the truffle in the melted peanut butter, then roll in crushed peanuts.
7. Place in the fridge for 10 minutes and enjoy

6.Cookies & amp!; Cream Truffles

INGREDIENTS
3 cups white chocolate chips
1/2 cup heavy cream
24 cookie sandwich fillings
topping
1 cup semisweet chocolate chips (melted)
24 sandwich cookie crumbs
PREPARATION
1. Take 24 cookie sandwiches and remove the stuffing from the center. Collect those in a small bowl, and collect cookies in another small bowl.
2. In medium saucepan sizes, mix the white chocolate chips and heavy cream and biscuit sandwich fillings to simmer. Mix until homogenous.
3. Pour the mixture into a mold for baking bread.
4. Allow to sit in the refrigerator for an hour to cool down.
5. Using an ice cream scoop, form balls of the mixture (freeze if the truffle melts).
6. In a small bowl, melt the semisweet chocolate. On a cutting board, crush cookies.
7. Dip the truffle in the melted semisweet chocolate, then roll in crumbs cookies.
8. Place in the fridge for 10 minutes and enjoy!

< 7. White Chocolate truffles

INGREDIENTS
3 cups white chocolate chips
½ cup heavy cream

1 cup semisweet chocolate chips topping
1 cup semisweet chocolate chips (melted)
¼ cup white chocolate (melted - drizzle)
PREPARATION
1. In a medium sized saucepan, combine the white chocolate chips and heavy cream to simmer. Mix until homogenous.
2. Pour the mixture into a mold for baking bread.
3. Allow to sit in the refrigerator for 20 minutes to cool down.
4. Pour one cup of semisweet chocolate chips in the truffle mixture and stir to evenly.
5. Place in the fridge for 1 hour or until the mixture is firm.
6. Use an ice cream scoop, form balls of the mixture (freeze if the truffle melts).
7. In two small bowls, melt the remaining cup of semisweet chocolate and white chocolate.
8. Dip the truffle in the melted semisweet chocolate, let it dry, then sprinkle with white chocolate.
9. Put in the fridge for 10 minutes and enjoy!

1. Classic Truffles
INGREDIENTS
3 cups semisweet chocolate chips
1 ½ cups heavy cream
Topping
1 cup cocoa powder
PREPARATION
1. In a medium-sized pan over low heat, combine semisweet chocolate chips and heavy cream, and stir until you achieve a smooth consistency.
2. Pour mixture into a rectangular bread pan.
3. Allow to sit in refrigerator for 1 hour or until mixture is solid.
4. With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
5. Roll in cocoa powder for topping, and enjoy!

2. Chocolate Chip Cookie Dough Truffles
Ingredients

Truffles:
1 stick unsalted butter at room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 teaspoon vanilla
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup mini chocolate chips
Chocolate coating:
4 ounces bittersweet chocolate, chopped into small pieces
1/2 teaspoon coconut oil
Instructions

To make the truffles:
In a large bowl, beat butter and sugars with an electric mixer until light and fluffy. Mix in milk and vanilla. Add flour and salt and mix on low until combined. Stir in chocolate chips. Cover with plastic wrap and chill dough in refrigerator for about 30 minutes until firm enough to roll into 1-inch balls.
Place rolled balls on a baking sheet lined with wax paper and place in the freezer for at least 30 minutes so they can firm up.
To dip the truffles:
Place chocolate and coconut oil in a microwave safe bowl and melt for 60 seconds at 50% power. Stir. Repeat for 30 seconds intervals or until chocolate is completely melted. Allow to cool slightly if very hot.
Remove a handful of balls from the freezer at a time and dip in chocolate. Tap off any excess coating and place back on wax paper to set. (Add mini chips while the coating is still wet if desired.)
Refrigerate in an airtight container for up to a week.

3. Pumpkin Truffles
INGREDIENTS
15 Golden Oreo cookies
5 ounces softened cream cheese
2 tablespoons pumpkin puree
½ teaspoon ground cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon cloves
⅛ teaspoon ginger
2 cups bittersweet chocolate chips
Toothpick or fork for dipping
INSTRUCTIONS
In a food processor, grind the Oreos until powdery. Set aside 1-2 tablespoons of crushed Oreos, and mix in a pinch of cinnamon for color.
Pour the majority of the Oreos into a medium bowl and stir in cream cheese, pumpkin puree, and spices until homogenous. Place mix into refrigerator and cool for at least 30 minutes.
Once the truffles are cold, using a rounded tablespoon, roll the dough into balls. Place on a baking sheet lined with waxed paper.
Next, melt the chocolate chips in a small microwave-safe bowl in 30 second increments, stirring well in between each heating.
Using a toothpick or fork, dip balls into melted chocolate and return them to the baking sheet to cool. To garnish, sprinkle the 1-2 tablespoons of Oreos set aside from earlier. Place in freezer until hardened. Voilà!
NOTES
Because of the cream cheese, these truffles should be kept refrigerated for up to 5 days.

If you're interested in coloring your truffles, I used 2 drops of red food coloring and about 15 of yellow! It gives them a subtle orange tint.

4. Chocolate Caramel Brigadeiros
Degree of difficulty: easy

Preparation time: 15 minutes

Cooking time: 15 minutes

Makes 20-30 (depending on size)

395g / 14oz tin of sweetened condensed milk

3 tablespoons cocoa powder

1 tablespoon butter plus extra for greasing (about 1-2 teaspoons extra)

pinch of salt

1/2 cup shredded coconut

1/2 cup coloured hail

1/2 cup chocolate hail

Small paper liners

5.Dark Chocolate Peanut Butter Truffles
INGREDIENTS
3 cups dark chocolate chips
2 cups heavy cream
Topping
1 cup peanut butter (melted)
1 cup peanuts (crushed)
PREPARATION
1. In a medium-sized pan, combine dark chocolate chips and heavy cream over low heat. Mix until you achieve a smooth consistency.
2. Pour mixture into a bread pan.
3. Allow to sit in the refrigerator for an hour to cool down.
4. With an ice cream scoop form balls from the mixture (refreeze if truffle begins to melt).
5. In a small bowl, melt peanut butter. On a cutting board, crush peanuts.
6. Dip the truffle in melted peanut butter, then roll in crushed peanuts.
7. Place back in the fridge for 10 minutes and enjoy!

6.Cookies & amp; Cream Truffles
INGREDIENTS
3 cups white chocolate chips
1/2 cup heavy cream
24 cookie sandwich fillings
Topping
1 cup semisweet chocolate chips (melted)
24 cookie sandwich crumbs
PREPARATION
1. Take 24 cookie sandwiches and remove the filling from the center. Collect those in one small bowl, and collect the cookies in another small bowl.
2. In a medium-sized pan, combine white chocolate chips, heavy cream, and cookie sandwich fillings over low heat. Mix until you achieve a smooth consistency.
3. Pour mixture into a bread pan.
4. Allow to sit in the refrigerator for an hour to cool down.
5. With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
6. In a small bowl, melt semisweet chocolate. On a cutting board, crush cookies.
7. Dip the truffle in melted semisweet chocolate, then roll in cookie crumbs.
8. Place back in the fridge for 10 minutes, and enjoy!

7. White Chocolate Chip Truffles
INGREDIENTS
3 cups white chocolate chips
½ cup heavy cream
1 cup semisweet chocolate chips
Topping
1 cup semisweet chocolate chips (melted)
¼ cup white chocolate (melted - to drizzle)
PREPARATION
1. In a medium-sized pan, combine white chocolate chips and heavy cream over low heat. Mix until you achieve a smooth consistency.
2. Pour mixture into a bread pan.
3. Allow to sit in the refrigerator for 20 minutes to cool down.
4. Pour one cup of semisweet chocolate chips into truffle mix and stir to spread evenly.
5. Place in refrigerator for 1 hour or until mixture is solid.
6. With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
7. In two small bowls, melt remaining cup of semisweet chocolate and white chocolate.
8. Dip the truffle in melted semisweet chocolate, allow to dry and then drizzle with the white chocolate.
9. Place back in the fridge for 10 minutes and enjoy!