How do you make truffles?

Answer 1

whoever said fart and poop in a can is sooo immature and you make chocalte truffles like this

Prep Time:

30 Min

Cook Time:

10 Min

Ready In:

1 Hr 10 Min

Servings (Help)USMetricCalculate

Original Recipe Yield 50 truffles

Ingredients

• cooking spray
• 5 ounces Milk Chocolate
• 2 tablespoons and 1/2 teaspoon light cream
• 1/2 teaspoon vanilla extract
• 5 ounces semisweet Chocolate Chips
• 3/4 teaspoon shortening

DirectionsThis recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 50 truffles.

1. Cover a baking sheet with wax paper, and spray paper with nonstick cooking spray. Melt milk chocolate in a small saucepan over low heat, stirring constantly. Stir in the cream and vanilla. Spoon tablespoon-sized scoops of the chocolate mixture onto the prepared baking sheets. Refrigerate until well chilled, about 30 minutes.
2. Melt the chocolate chips in a small saucepan over low heat. Stir in shortening.
3. Roll each piece of chilled chocolate into a ball. Use a spoon to dip chocolate balls into the melted chocolate chip mixture. Return truffles to baking sheet, and chill until firm.

Answer 2

Truffles: 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 2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, Bourbon, or Kahlua to name a few) (optional) Different Coatings for Truffles: Dutch-Processed Cocoa Powder Confectioners Sugar (Icing or Powdered) Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts) Toasted Coconut Shaved Chocolate

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring 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. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight). Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving. Makes 30 small truffles. To Toast Nuts: Preheat oven to 350 degrees F (177 degrees C) and bake nuts (pecans, walnuts or almonds) about 8 - 10 minutes or until brown and fragrant. For hazelnuts toast about 15 minutes or until the skins start to blister. Remove from oven and roll in a clean dish towel. Let the nuts 'steam' for about 5 minutes and then remove the skins. Once the nuts have cooled, chop coarsely.