[Pro/Chef] Hand Painted & Sprayed Chocolate Truffles with Colorful

Classic French Chocolate Truffles Pardon Your French

Made with chocolate cake mix, chocolate frosting, crushed peppermint and coated in melted chocolate! These Gingerbread Oreo Truffles are easy holiday treats that are great for Christmas parties, cookie exchanges, and gifting! These 20 minute Cranberry Bliss Truffles are sweet, delicious, and so easy to make.

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Whisk gently, combining the chocolate with the butter-cream mixture until it's smooth. Stir in almond extract. Transfer the mixture to an airtight container and place in the fridge for several hours until solid. Shape truffles: Use a melon baller or spoon, scoop out small balls of chocolate from the chilled container.

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Step 1: Break the baking chocolate up into cubes and place them in a saucepan. Step 2: Melt the baking chocolate over low heat until smooth. Be sure to stir constantly as the chocolate melts to prevent it from burning. Step 3: Add in the salted butter and stir to combine.

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Instructions. Add Oreos to a food processor and pulse for 15-20 seconds. In a medium mixing bowl, cream butter with cream cheese, peppermint extract, white sugar, and red sanding sugar or red food coloring. Add Oreos to the bowl and fold until well combined and the color is even.

[Pro/Chef] Hand Painted & Sprayed Chocolate Truffles with Colorful

Make-ahead instructions: Prepare the truffle filling up to just before scooping them. The mixture must chill in the refrigerator for 1 to 2 hours or up to 3 days. If you're chilling it for longer than 4 hours, let the mixture sit on the counter for several minutes to soften before scooping.

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Step 3: Cover the dough with plastic wrap and allow it to chill for at least 1 hour. Step 4: Use a 1-tablespoon cookie scoop, scoop the dough, and roll until a smooth ball forms. Step 5: Roll the cream cheese truffles in the festive sanding sugar until thoroughly coated. Step 6: Place in the fridge to firm up before serving.

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Today, Chocolatier Jonathan Grahm lends a modern spin to things creating colorful truffles with a spirited edge (think Macallan and dark chocolate truffles, Moët Champagne dark chocolate—or the.

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Bake cake: Prepare and bake the red velvet cake mix according to package directions in a 9×13 inch baking pan. Crumble cake: Once the cake has cooled completely, crumble the cake with a fork to make small pieces and add to a large bowl. Mix cake with frosting and cream cheese: Warm the frosting in the microwave for about 15 seconds.

Colorful Truffle by Phaylo on DeviantArt

Heat the water until barely simmering. 3 Rest the bowl with chocolate and butter on top of saucepan. Heat the chocolate and butter, stirring frequently, until completely melted; about 5 minutes. When the chocolate is melted, smooth and very warm, remove the bowl from the heat and place onto a work surface.

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Prepare white cake mix according to directions on box. Separate cake batter into 6 separate small bowls. This works out to be about 165 grams of cake batter per bowl. Color each bowl of cake batter a different color of the rainbow (red, orange, yellow, green, blue, purple). Fill cupcake wrappers ¾ full of cake batter.

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Use a melon baller or a small cookie scoop to portion out the mixture evenly. This will make it easier to create uniform truffles. Roll the mixture into a ball gently, ensuring it's not too tight or too loose. After rolling, place the truffles on a parchment-lined baking sheet and refrigerate them for about 15-30 minutes.

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Dip these in milk or dark chocolate (or both) and garnish them with chocolate shavings for a phenomenal chocolate finish. 34. Baileys Chocolate Truffles. These chocolate truffles are infused with Baileys, making them ideal for the holidays! Make the truffles extra festive by using different toppings.

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1. In a glass or metal mixing bowl, add the finely chopped chocolate and set aside. 2. In a small saucepan, add the coconut milk and bring to a boil. (If making alcohol -free truffles, add ¾ of a cup of coconut milk here instead of ½ cup) 3. Once boiling, remove from heat and pour the hot coconut milk over the chocolate.

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The easiest way to get evenly-sized truffles is to press the dough firmly into a cookie scoop and level off any excess dough. I use a 4-tsp cookie scoop for 1.5-inch truffles and a 1-ounce scoop for 2-inch truffles. (I like 2-inch truffles for individual treats, and prefer the 1.5-inch mini truffles as cake or cupcake decorations.

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Form truffles: Use a cookie scoop to scoop the "dough" into 1-inch balls. Roll and put on a parchment-lined cookie sheet. Freeze the cookie truffles for 15 minutes. Dip in white chocolate: Melt white chocolate (or candy melts). Dip truffles in the melted chocolate, place on parchment paper and add sprinkles if desired.

Chocolate Truffles Recipe The Recipe Critic

Heat the cream in the microwave at 50% power for 60-90 seconds until hot, but not boiling. Pour over the chocolate and allow to sit for at least 5 minutes, untouched. Stir the chocolate and cream until the chocolate is completely melted and smooth. Then, stir in the vanilla extract.