Dark Chocolate Ginger Truffles

Please visit my new blog, Make It and Bake It with Beth, for the dark chocolate ginger truffles recipe. 

Dark Chocolate Lemon Truffles (made with chocolate chips)

Typically I do not make truffles with chocolate chips. I actually do not think I have ever made any truffles with chocolate chips, unless you count the chocolate chip cookie dough truffles, where the filling has mini chocolate chips. Well, I don't have the time to be a chocolate snob anymore (or the money), so I'm glad these turned out so amazingly delicious.  I had been wanting to make these truffles for awhile. I chose to make them last night as a distraction because my due date came and went, but still no baby. Usually I make these lemon truffles with Scharrfen Berger bittersweet chocolate. I thought I had some in my baking cabinet, so when I set out to make them, I realized I actually had an unsweetened chocolate baking bar with 99% chocolate - not ideal for truffles (but it did work well as a topping). I had half a bag of semisweet Ghiradelli chocolate chips in the cabinet, and I thought, hey, I'll give these a try. They worked perfectly! It was so nice to eliminate the step of finely chopping the chocolate for the truffles because I usually use the big baking bars. These truffles have the perfect balance of rich chocolate and zesty lemon. I rolled and coated them this morning and started the day with 18 of them - now there is only 1 left in the fridge (shared between 5 people - I did not eat them ALL)!  I have a feeling I'll be pregnant until mid-April. But I'm on my maternity leave, so I'll just stay home to make and eat truffles all day long. Yum! I hope you love these truffles as much as I do. They are delicious and easy to make. An added bonus of eating a dark chocolate lemon truffle over other treats is that one truffle only has about 55 calories. So if you eat three for breakfast, you still are having an under 200 calorie  breakfast (not that I know anyone who would ever do something like that...)! Enjoy!

Recipe for Dark Chocolate Lemon Truffles (made with chocolate chips)

INGREDIENTS:

8 Tbsp. of heavy whipping cream
1 1/4 tsp. of lemon zest
5 ounces of Ghiradelli semisweet premium baking chips
2 tsp. of freshly squeezed lemon juice
Cocoa powder
1/2 ounce of bittersweet or unsweetened baking chocolate, grated with a box grater (optional)
Cacao nibs (optional)
Extra chocolate chips, for topping

DIRECTIONS:
Put the heavy cream and the lemon zest into a small saucepan and set over medium heat. Once it simmers, remove from heat and pour in the chocolate chips. Cover the saucepan for 5 minutes. After 5 minutes, gently stir the mixture until it is completely smooth. Gently stir in the lemon juice. Cover the saucepan (make sure to wipe the lid of any moisture before covering) and set in the fridge for several hours or overnight.

Put the cocoa powder into a shallow bowl. Lightly dust your hands with the powder. Scoop up some of the mixture and then use your hands to roll into 3/4-inch balls. Dust with more cocoa if desired. Continue until the mixture is gone. Then roll each ball into the grated chocolate, cacao nibs, or a combination of both. You might need to use your fingers to gently press down the grated chocolate/cacao nibs onto the truffles. Top each truffle with a chocolate chip. Put truffles into the fridge until you are ready to serve.

Recipe makes approximately 16 - 20 truffles. About 55 calories per truffle. 

Recipe inspired by various cookbooks in my home and sources on the web. 

Gender Reveal Cheesecake Truffle Pops

This recipe came about because I was asking my friends at work if they had ever heard of gender reveal parties. I had come across a friend of a friend on Facebook that went all out, and at first I thought it was totally cheesy. My coworkers said they had heard of them, and they decided that I should make gender reveal TRUFFLES when I found out what I was having. I laughed at them. But then I started thinking about it and the more I thought about it, I realized that it is not totally cheesy but it is totally cute and fun! I was brainstorming ideas, and I came up with the cheesecake filling - because it would be easy to turn the filling pink or blue. So I got all excited about making these truffles. I went out and got the ingredients and was ready to make them - but the baby wasn't ready. I went for my 20 week ultrasound two weeks ago and the tech was only 75% sure of what I was having. So...I had to make another appointment to come back. All through my pregnancy I've been determined that I know the gender already, and then realized if I was wrong that any confusion that my child may have later in life is all my fault!

Since I had gotten so excited about making the truffles I decided to make both fillings - pink and blue. I shared them with my family, friends, and coworkers and let them know that I was either having a boy or a girl - surprise! Well, I went back today and I found out what I am having.

So, is it pink or is it blue? Let's look at the recipe, then we'll find out!

Recipe for Gender Reveal Cheesecake Truffle Pops

INGREDIENTS:
3 8-ounce packages of cream cheese, softened at room temperature
1 cup plus 2 Tbsp. of granulated sugar
1 tsp. of pure vanilla extract
3 eggs, at room temperature
9 - 10 ounces of your favorite kind of baking chocolate (I used dark chocolate)
Pink or blue food dye or gel
Lollipop sticks
Decorative sprinkles

DIRECTIONS
Preheat the oven to 350 degrees. Generously grease the bottoms and sides of a spring form pan with butter. In a large bowl, mix together the cream cheese, sugar, and vanilla with an electric hand mixer set on medium speed. Mix for a few minutes until ingredients are well incorporated. Beat in the eggs, one at a time, mixing on low after each addition. Then mix on medium-high for a few minutes or until the mixture is completely smooth. Add in the pink or blue food dye or gel. Add just a tiny amount at a time and mix until you reach a good color. Then pour the batter into the prepared pan and bake in the oven for 35 - 40 minutes, watching closely so it does not burn on the top. It is done when the center is firm but it still jiggles a bit when you gently shake. Remove from oven. Let cool completely, then transfer to the fridge. Let cool in the fridge for at least 2 hours, or overnight.

Remove the cheesecake from fridge. Use a cookie dough scoop to scoop up some of the cheesecake and then use your hands to roll into a 1-inch ball. Place each ball in a foil-lined container(s). Cover the container(s) and place in the freezer for a couple hours or more.

Line a baking pan with parchment paper. Set by the stovetop. Place sprinkles (and a spoon to sprinkle with) in a smallish bowl. Break chocolate into small pieces and place in a pan that will go on top of the double boiler. Prepare the  double boiler with water, place it over medium heat, and set the pot with the chocolate on top. Stir frequently (when chocolate is almost fully melted, remove cheesecake balls from freezer and uncover) until the chocolate is fully melted. Drop a ball into the chocolate and use a spoon to coat. Place on the parchment paper and top with sprinkles. Continue this process until all are dipped. Then carefully pick up one with your hands and insert the lollipop stick in until it holds. Lay sideways on the parchment paper and then continue with the other ones until you are finished. Place the pan with the truffle pops in the fridge and allow to harden before serving (about 20 minutes). Enjoy!

Recipe makes about 2 dozen truffle pops.

Recipe adapted from: Chocolate Moosey 

So what am I having? Let's just say that my mom totally loves and adores these two wild and crazy guys....

But she is excited to have a...

granddaughter! And I am tickled pink!
(And guess what - all along I thought it was a boy! I hope I have
better instincts as a parent)!

Dark Chocolate Lime Truffles with Candied Lime Peel

I made another type of truffle this week. The recipe was something I hadn't even planned on, and I'm glad it worked. All week long I was wanting to make lemon truffles with bittersweet chocolate. After getting home from work on Tuesday, I started getting the ingredients together for the truffles. And to my surprise, I was completely out of lemons. I drove over to the corner store, hoping they had lemons, but all they had was lemon juice. So I didn't make any truffles on Tuesday. On the way home from work Wednesday, I had every intention of stopping at the grocery store for lemons. But I was so focused on making sure I got through the green traffic light ahead of me that I forgot to turn left to go to the store. I'm always in a hurry, just like everyone else in this world. The guy at the corner store had told me on Tuesday that they might have lemons the next day, so I stopped there again, but I didn't have any luck. I really wanted to make those lemon truffles, but since all I had was limes,  I decided I would try lime truffles instead. I couldn't find any recipes on the web for truffles with dark chocolate and lime, so I wondered if they would even be any good. I trusted my instincts though, and I made the lime truffles. I basically followed the same recipe I use when I make the lemon truffles, but used lime zest and lime juice. I used Scharrfen Berger bittersweet chocolate for the filling and coating of the truffles. They turned out pretty amazing, and I love them. I totally made something with lime just in time for Cinco de Mayo too, and I'm pretty proud of that. I'll be serving them for dessert after my Cinco de Mayo dinner. And then I'll share the rest of them at work on Monday! Hope you have the best Cinco de Mayo ever - I know I will.

Recipe for Dark Chocolate Lime Truffles with Candied Lime Peel

INGREDIENTS:
For the truffle filling
3/4 cup plus 2 Tbsp. of heavy whipping cream

3 tsp. of lime zest
9.7 - 10 ounces of bittersweet chocolate (70% cocoa)
2 Tbsp. of freshly squeezed lime juice
Cocoa powder, to help with rolling
For the truffle coating
9.7 - 10 ounces of bittersweet chocolate (70% cocoa)
For topping 
2 medium limes
2 Tbsp. of water
1/2 cup granulated sugar, divided
Decorative sugar (optional)

To make the candied lime peel, use a vegetable peeler to grate strips of the lime peel. Use a knife to cut the grated peels into 3/4-inch long and 1/4-inch thick pieces. Place the water and 1/4 cup of the sugar into a small saucepan and set over medium-high heat. Bring to a boil, stirring almost constantly, until the sugar is fully dissolved. Add in the lime peel, put heat on low, and cover. Allow to cook for 3 minutes. Remove from heat, uncover, and allow to cool completely. After cooling, drain through a fine mesh sieve/strainer. Separate the lime peels and place onto a large plate lined with parchment paper and let dry. Once dried, put lime peels into a bowl and add in the remaining 1/4 cup of sugar. Toss until the lime peels are coated with the sugar. Set aside until ready to use for topping truffles. You will probably have more candied lime peel than you will need - pick out the prettiest ones to top the truffles with & save the rest for nibbling!

TRUFFLE DIRECTIONS:
For the truffle filling
Finely chop the chocolate by breaking it into squares and placing in the bowl of a food processor fitted with a metal blade. Pulse until the chocolate is finely chopped. Leave chocolate in food processor bowl until ready to use.

Put the heavy whipping cream and lime zest in a medium-sized saucepan and set over medium heat. Cook until the cream just comes to a simmer, then remove from heat and immediately pour in the finely chopped chocolate. Cover the saucepan and let it sit for 5 minutes. After 5 minutes, stir the cream and chocolate together very gently until the mixture is smooth. Add in the lime juice and stir until just combined. Pour the mixture into a bowl and cover tightly with a lid or with plastic wrap. Put in the fridge for several hours, preferably overnight.

Line the bottom of freezer-safe containers with foil or parchment paper. Take the chocolate lime mixture out of the fridge. Dust your hands with cocoa powder, have ample supply of paper towels nearby (because your hands will get messy), and use a cookie dough scoop to scoop up the mixture. Use your hands to roll each scoop into a 3/4-inch ball, then place in a single layer in the prepared containers. Cover the containers with a lid and place in the freezer for at least 2 hours.

For the truffle coating
Line a baking sheet with parchment paper. Prepare the bottom pan of a double boiler by adding water. Use a sharp knife and cutting board to cut the dipping chocolate into smallish pieces. Place the chocolate in the double boiler saucepan. Place the bottom pan of the double boiler over medium heat, and when the water begins to simmer and steam rises, place the saucepan with the chocolate on top of the boiler. Stir the chocolate frequently until is is completely melted and smooth. Turn off the heat. Take the balls out of the freezer. Drop one or two at a time into the chocolate mixture, and use a spoon to coat completely with the chocolate. Gently drop on the prepared baking sheet and top with a candied lime peel. Sprinkle with a little bit of decorative sugar, if desired. Continue this process, working quickly, until all of the truffles are dipped and topped. Place the pan into the fridge and allow the chocolate to harden. They should be ready to eat after about 20 minutes. Store in an airtight container in the fridge. Enjoy!

Recipe makes 25 - 30 truffles.

Candied lime peel recipe adapted from Cooking Light

Easy Chocolate Truffles (made with cocoa powder)

Recipe for Easy Chocolate Truffles

INGREDIENTS:

Please visit my new website, Make It and Bake It with Beth, for the Easy Chocolate Truffles recipe. 

NOTE: To toast the coconut, preheat oven to 325 degrees. Place desired amount of sweetened flaked coconut in a baking pan and spread it evenly over the pan. Place the pan in oven & cook for  about 15 minutes, or until coconut is lightly browned. 

Who Wants More Truffles? (Recipe for Sweet Cream & Walnut Truffles)

I really love truffles. I also really love to make truffles, and I sometimes find myself brainstorming new truffle recipes...

When Greg and I sailed to St. Michaels back in the beginning of June, we visited a cute cupcake and ice cream shop. I ordered sweet cream ice cream because it's my favorite, and as we were walking around I started thinking about how delicious a sweet cream truffle would be. I thought about how I would make them, and I decided that adding walnuts to the mix would be a good idea.

A few days after we got home, I tried out the truffle recipe. I dipped the truffles in milk chocolate, white chocolate, and dark chocolate - because I really wasn't sure which one would taste the best. In my opinion, the dark came in first, with the white not far behind, and the milk taking third place. However, they all tasted really yummy to me.

I tested the truffles out on a few of my friends, and in the end, the dark won. But, there are no rules here - so dip them in your favorite kind of chocolate! I just made another batch last night with the dark chocolate.

The filling for the truffles is a bit like a cream cheese frosting. You will get a bit messy when you shape the truffles, so have an ample supply of paper towels close by. These truffles are sweet, indulgent, and decadent. Someone said that they kind of taste like a chocolate covered cherry, but better. You'll only need to eat one in order to fulfill any dessert cravings after dinner! Enjoy.

Recipe for Sweet Cream & Walnut Truffles

INGREDIENTS:

1 stick of unsalted butter, softened at room temperature, but still cool
5 oz. of regular cream cheese
1 Tbsp. of almond extract
1 1/2 tsp. of vanilla extract
1 cup powdered sugar
3/4 cup of chopped walnuts
9 - 10 oz of baking chocolate, coarsely chopped (white, milk, or dark). I used SCHARFFEN BERGER.
Walnut pieces, for garnish (optional)

DIRECTIONS:
In a bowl, beat together the butter, cream cheese, almond extract, and vanilla extract with an electric hand mixer on medium-low speed until the mixture is fluffy (about 1 - 2 minutes). Add in the powdered sugar, and beat on low speed until well incorporated. Pour in the walnut pieces, and use a spoon to fold them into the mixture.  Cover the bowl with a lid and put in the fridge for at least 3 hours.

After chilling the mixture, line a freezer-safe container with parchment paper. Use a cookie dough scoop to scoop up the sweet cream mixture, and roughly shape into 3/4-inch to 1-inch balls with your hands (it will be messy - have paper towels nearby)! You can dust your hands with powdered sugar before shaping each one to reduce the amount of stickiness. Place each ball on the prepared container. Cover the container with foil, and place in freezer for a few hours, overnight if needed.

Put chopped chocolate in a pot. Prepare a double boiler by filling it 1/4 full with water and place the double boiler over medium heat. Once water begins to lightly simmer and steam forms, place the pot with chocolate on top of the boiler. Stir almost constantly until the chocolate is completely melted and smooth. Once chocolate is almost melted, remove balls from freezer. Prepare a baking pan or plate with parchment paper. Using a spoon, drop one or two balls at a time in the chocolate and fully coat. Place on prepared pan or plate, and if using the walnut pieces, immediately place a walnut piece on top of the truffle before dipping the next one.  When each one is dipped, place the pan/plate in the fridge so chocolate can harden, about 30 minutes. Store truffles in fridge until ready to serve. ENJOY!

Makes 1 1/2 - 2 dozen truffles. 

**Original Recipe**

Looking for more truffle recipes? Check out the recipes for cookie dough truffles & coconut truffles!