↞ recipe box start page
Category: Candy
Prep Time: Cook Time: Total Time:
6 oz semi-sweet chocolate, coarsely chopped
1/4 cup butter
3 tbsp whipping cream
1 beaten egg yolk
3 tsp rum, brandy, or whipping cream
1 lb chocolate-flavored candy coating, chopped
Finely chopped pistachio nuts (optional)
Vanilla-flavored or pink candy coating, melted, for decorating (optional)
Combine chocolate, butter, and the 3 tbsp whipping cream in a heavy 2-quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove saucepan from heat.
Gradually stir about half of the hot mixture into the beaten egg yolk. Return egg mixture to saucepan. Cook over medium heat, stirring constantly, about 2 minutes or until slightly thickened. Remove saucepan from heat.
Stir in rum, brandy, or whipping cream. Transfer chocolate mixture to a small mixing bowl. Chill about 1 hour or until mixture is room temperature and smooth, stirring occasionally.
Beat the cooled chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy. Chill about 15 minutes or until mixture holds its shape. Drop mixture from a rounded tsp onto a baking sheet lined with waxed paper. Chill about 30 minutes more or until firm. Shape into smooth balls with hands, working quickly so the truffles dont get too soft.
Bring water to boiling in the bottom of a double boiler or a saucepan. Remove from heat. Place chopped chocolate-flavored candy coating in top of double boiler or in a heatproof bowl and set over the boiling water, making sure the bottom of the top pan is not touching the water. Stir frequently until coating melts. Or, melt coating in the microwave oven: In a 2 1/2-quart microwave-safe bowl, microwave candy coating on 100 percent power (high) for 2 minutes. Stir. If necessary, microwave 30 seconds more or until almost melted. Coating may not look melted until stirred.
Drop truffles, one at a time, into melted candy coating; turn truffles with a large, long-tine fork to coat. Lift truffle out with the fork without piercing the centers; draw fork across rim of pan to remove excess coating. Invert truffles onto a waxed-paper-lined baking sheet. If desired, twist fork slightly as candy falls to make a swirl on top.
Let dipped truffles dry until candy coating hardens. If the candy coating becomes too thick while dipping, reheat it in the microwave. Or, for coating thats been melted in a double boiler, replace the cooled water with warm water. Stir coating constantly until it once again reaches dipping consistency.
To decorate truffles, if desired, place melted vanilla-flavored or pink candy coating in a small, self-sealing plastic bag with a corner snipped off (opening should be very small) or a pastry bag fitted with a small, round tip. Pipe coating in a design atop truffles. Or, drizzle coating over truffles with a spoon. Let dry.
Or, if desired, after chilling the shaped truffles for 30 minutes, roll them in finely chopped nuts instead of dipping them into melted chocolate. Makes about 30.
Make-Ahead Tip: Store truffles, tightly covered, in a cool, dry place for up to 2 weeks.
view more member recipes
CHOCOLATE RUM TRUFFLES
Category: Candy
Prep Time: Cook Time: Total Time:
6 oz semi-sweet chocolate, coarsely chopped
1/4 cup butter
3 tbsp whipping cream
1 beaten egg yolk
3 tsp rum, brandy, or whipping cream
1 lb chocolate-flavored candy coating, chopped
Finely chopped pistachio nuts (optional)
Vanilla-flavored or pink candy coating, melted, for decorating (optional)
Combine chocolate, butter, and the 3 tbsp whipping cream in a heavy 2-quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove saucepan from heat.
Gradually stir about half of the hot mixture into the beaten egg yolk. Return egg mixture to saucepan. Cook over medium heat, stirring constantly, about 2 minutes or until slightly thickened. Remove saucepan from heat.
Stir in rum, brandy, or whipping cream. Transfer chocolate mixture to a small mixing bowl. Chill about 1 hour or until mixture is room temperature and smooth, stirring occasionally.
Beat the cooled chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy. Chill about 15 minutes or until mixture holds its shape. Drop mixture from a rounded tsp onto a baking sheet lined with waxed paper. Chill about 30 minutes more or until firm. Shape into smooth balls with hands, working quickly so the truffles dont get too soft.
Bring water to boiling in the bottom of a double boiler or a saucepan. Remove from heat. Place chopped chocolate-flavored candy coating in top of double boiler or in a heatproof bowl and set over the boiling water, making sure the bottom of the top pan is not touching the water. Stir frequently until coating melts. Or, melt coating in the microwave oven: In a 2 1/2-quart microwave-safe bowl, microwave candy coating on 100 percent power (high) for 2 minutes. Stir. If necessary, microwave 30 seconds more or until almost melted. Coating may not look melted until stirred.
Drop truffles, one at a time, into melted candy coating; turn truffles with a large, long-tine fork to coat. Lift truffle out with the fork without piercing the centers; draw fork across rim of pan to remove excess coating. Invert truffles onto a waxed-paper-lined baking sheet. If desired, twist fork slightly as candy falls to make a swirl on top.
Let dipped truffles dry until candy coating hardens. If the candy coating becomes too thick while dipping, reheat it in the microwave. Or, for coating thats been melted in a double boiler, replace the cooled water with warm water. Stir coating constantly until it once again reaches dipping consistency.
To decorate truffles, if desired, place melted vanilla-flavored or pink candy coating in a small, self-sealing plastic bag with a corner snipped off (opening should be very small) or a pastry bag fitted with a small, round tip. Pipe coating in a design atop truffles. Or, drizzle coating over truffles with a spoon. Let dry.
Or, if desired, after chilling the shaped truffles for 30 minutes, roll them in finely chopped nuts instead of dipping them into melted chocolate. Makes about 30.
Make-Ahead Tip: Store truffles, tightly covered, in a cool, dry place for up to 2 weeks.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chocolate Truffles
by sgre52160
2 cups semi-sweet chocolate chips 3/4 cup sweetened condensed milk pinch salt 1 cup chopped pecans 1 tsp vanilla extract chopped pecans or coconut In a double boiler over hot water, melt
by sgre52160
2 cups semi-sweet chocolate chips 3/4 cup sweetened condensed milk pinch salt 1 cup chopped pecans 1 tsp vanilla extract chopped pecans or coconut In a double boiler over hot water, melt
Mint Chocolate Truffles
by sgre52160
1/3 cup semisweet mint chocolate morsels 1 (8-ounce) package reduced-fat cream cheese, softened 1 (16-ounce) package powdered sugar 1/4 cup cocoa or sifted powdered sugar 2 tablespoons semisweet m
by sgre52160
1/3 cup semisweet mint chocolate morsels 1 (8-ounce) package reduced-fat cream cheese, softened 1 (16-ounce) package powdered sugar 1/4 cup cocoa or sifted powdered sugar 2 tablespoons semisweet m
Crisp Chocolate Truffles
by sgre52160
1 jar (7 oz.) marshmallow creme 2 tbsp margarine and butter 1 package (6 oz., 1 cup) semi-sweet chocolate morsels 2 cups Rice Krispies 1 package (14 oz.) white chocolate coating 2 tbsp shortening
by sgre52160
1 jar (7 oz.) marshmallow creme 2 tbsp margarine and butter 1 package (6 oz., 1 cup) semi-sweet chocolate morsels 2 cups Rice Krispies 1 package (14 oz.) white chocolate coating 2 tbsp shortening
Chocolate-coffee Truffles
by sgre52160
Truffles: 8 ounces bittersweet chocolate 16 ounces semisweet chocolate 1 cup heavy cream 1/2 cup Dunkin’ Donuts Original Blend, brewed strong 3 tbsp butter Coating: 1/4 cup cocoa 1
by sgre52160
Truffles: 8 ounces bittersweet chocolate 16 ounces semisweet chocolate 1 cup heavy cream 1/2 cup Dunkin’ Donuts Original Blend, brewed strong 3 tbsp butter Coating: 1/4 cup cocoa 1
Chocolate Toffee Truffles
by sgre52160
1/4 cup heavy cream 1/4 cup whole milk 1 tbsp English toffee syrup 6 (1-ounce) squares bittersweet chocolate, chopped 4 (1-ounce) squares milk chocolate, chopped 8 ounces bag toffee chips, divide
by sgre52160
1/4 cup heavy cream 1/4 cup whole milk 1 tbsp English toffee syrup 6 (1-ounce) squares bittersweet chocolate, chopped 4 (1-ounce) squares milk chocolate, chopped 8 ounces bag toffee chips, divide
view more member recipes
related CDKitchen recipes
Chocolate Fudge Truffles
Chocolate Truffle Filling
Christmas Tree Truffles
Chili-Chocolate Truffles
Chocolate Raspberry Truffles
Out of this World Creamy Chocolate Truffles
Snowflake Truffles
Recipe Quick Jump