Best 4 2 Step Truffles Recipes

HOMEMADE CHOCOLATE TRUFFLES RECIPE

Steps:

• Place the chocolate in a heat-proof bowl. Set aside.
• Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
• Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.
• Scoop the set truffle mixture into 2 teaspoon-sized mounds. This cookie scoop is the perfect size. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. This gets a little sticky, so see my tips above.
• Roll each into toppings, if desired. Truffles taste best at room temperature!
• Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.

TWO-STEP TRUFFLES

Steps:

• Place chopped chocolate in a bowl. Slowly bring cream to a boil in a small saucepan. Pour over chocolate. Let stand 1 minute. Stir until smooth. Cover and chill.
• Using a melon baller, scoop into 2 teaspoon sized balls. Smooth them out a little by hand. Serve as is or roll or dip in your choice of coatings.
• Try not to eat too many of these while you're making them or there won't be any left for the party! We have lots of fun rolling these in all different things and sampling the results as we go. The kids have a ball doing this. I usually set up 6 or 8 little bowls of things in advance. I always make a double batch that way my family can enjoy taste testing and I still have enough for the party!

TWO-INGREDIENT TRUFFLES

Steps:

• Make the truffle base:
• Set a heat-safe medium bowl over a medium saucepan filled with an inch or two of water (the bottom of the bowl should not touch the water in the pot). Heat over medium heat until water is simmering, then add cream to bowl and heat until warm, about 3 minutes. Add chocolate and cook, stirring constantly, until melted, about 3 minutes (or up to 5 minutes if using chocolate chips).
• Carefully remove the bowl from the saucepan and pour chocolate mixture into a second heatproof bowl or pie pan (preferably made from metal, since it cools more quickly). Let cool at room temperature 15 minutes, then freeze until truffle base is firm, about 1 hour.
• Line a baking sheet with parchment or wax paper. Once chocolate mixture has chilled, use a teaspoon, melon baller, or small scoop to drop truffle mixture by the heaping teaspoonful onto the prepared sheet. Form truffles into balls by rolling them quickly between the palms of your hands. This process is a little messy, so wash your hands in cold water halfway through rolling, if desired. Freeze truffles on prepared sheet for 20 minutes.
• Meanwhile, prepare your choice of topping:
• Curry-Coconut In a medium bowl, mix together the curry powder and shredded coconut.
• Orange-Pistachio Finely chop the grated zest and pistachios by hand or using a food processor. Place in a medium bowl and roll the truffles in the mixture, pressing slightly to adhere the topping.
• Strawberry-Black Pepper Place strawberries in a resealable plastic bag. Use a rolling pin or other heavy object, crush the strawberries until a mix of small pieces and powder is formed. Place in a medium bowl and mix in the pepper.
• Caramel-Corn Finely chop the peanuts by hand or using a food processor. Finely chop the popcorn by hand or add to the chopped peanuts in the food processor and pulse a few times until popcorn is in small pieces. Mix the peanuts and popcorn in a medium bowl.
• Finish the truffles:
• Once chilled, roll truffles in the topping of your choice (see above), pressing slightly to adhere the ingredients to the truffles. Store finished truffles in the refrigerator up to 5 days; remove to room temperature for 15 minutes before serving.

EASY OREO TRUFFLES

Steps:

• Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
• Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
• Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.