3 Ingredient Truffles Recipe

3Ingredient Chocolate Truffles I Heart Naptime

WEBFeb 6, 2023 · Melt. Chop the chocolate and add to a heat-safe bowl. Pour the heavy cream into a separate bowl and then microwave for a little …

1. Chop chocolate finely and place in a heat safe bowl. Add heavy cream to separate bowl and microwave cream for 1 minute and 15 seconds, or until hot. Then pour hot cream over chocolate.
2. If desired, add butter and vanilla in bowl. Cover bowl with saran wrap and then let sit for 5 minutes (the hot cream will melt the other ingredients). Stir mixture until smooth.
3. Cover and refrigerate for at least 1-2 hours. You can place in the freezer to make firm faster.
4. Line a baking sheet with parchment or wax paper and set aside. Once firm, use a small cookie scoop to scoop out the chocolate. Place on the pan. Then place in the freezer for about 10 minutes.

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3 Ingredient Truffles · Chef Not Required

WEBSep 10, 2016 · Reserve 3 tablespoons. Melt chocolate in microwave in 30 second bursts, stirring in between. When just melted add peanut butter …

1. Process biscuits in a food processor unit they reach a fine crumb. Reserve 3 tablespoons.
2. Melt chocolate in microwave in 30 second bursts, stirring in between. When just melted add peanut butter and biscuit crumbs and stir to combine. Refrigerate mixture for 30 mins.
3. Using a teaspoon measure, take 2 teaspoons of mixture and shape into balls. Place on a baking tray lined with baking/greaseproof paper.
4. Carefully roll truffles in remaining crumbs to coat. Reshape if needed. Refrigerate. Take out of fridge 30 mins before serving.

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3Ingredient Chocolate Truffle Recipe A Spicy …

WEBFeb 13, 2023 · Place the chocolate pieces in the bowl of an electric mixer. Pour the hot cream over the chocolate, and add the extract. Let it sit for …

Rating: 5/5(5)
1. Set a small sauce pan over medium heat and add the heavy cream. Heat until the cream simmers around the edges then remove from heat. Meanwhile, break 6 ounces chocolate into pieces, reserving the remaining chocolate for later. Place the chocolate pieces in the bowl of an electric mixer. Pour the hot cream over the chocolate, and add the extract. Let it sit for 8-10 minutes to soften the chocolate.
2. Turn the mixer on low and beat the chocolate until completely smooth. Raise the mixer speed to medium if needed. Then cool the chocolate ganache in the refrigerator until very cold, at least one hour.
3. Once cold, use the mixer again to whip the ganache until light, fluffy, and lighter in color. Scrape the bowl and whip again for 1 minute to insure a smooth consistency. Scoop the ganache into a large piping bag with a large round piping tip.
4. Line a couple baking sheets with parchment or wax paper. Then pipe the whipped ganache into 1-inch rounds on the wax paper. For hearts: Pipe a smaller mound, then drag it forward. Repeat to make a second hump next to it and drag the ganache down into a rough point. Don't worry if it looks messy. The chocolate coating smooths out imperfections. Freeze the ganache mounds on the baking sheets until rock-hard, at least one hour.

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