Decadent Chocolate Truffles

Chocolate truffles are SOoooo easy to make.  You pay a fortune for them at a chocolate shop, but you certainly don't have to.  Gather together some fun friends and have a great time making these for someone you love.  You can flavor them with liqueur if you'd like, but we made ours straight up with easy-to-obtain pantry staples.  These make such special gifts or party favors.  You'll be super glad you did!  It's true, you can go out and buy the "store bought ones," but when you give a homemade gift like this, the recipient is always truly overjoyed! 

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Ingredients: (2 dozen)

• 3 cups semi-sweet chocolate chips
• 1 stick (8 Tbsp or 1/2 cup) butter
• 1 1/2 cups heavy whipping cream
• 3/4 tsp kosher salt
• 1 tsp good quality vanilla 
• various optional toppings of your choice
• dark cocoa powder
• chocolate candy coating
• shredded coconut 
• crumbled shortbread cookies
• chopped pecans
• colored sugar crystals
• etc (be creative as you'd like) 

Step-by-Step:

In a medium sized bowl, combine 3 cups semi-sweet chocolate chips plus 1/2 cup room temperature (or slightly melted) butter.

 

In a medium (but heavy duty) pot, gently warm the 1 1/2 cups heavy whipping cream until it is at a simmer.  You will notice the bubbles start to form around the edges of the pot.  Here is where I will tell you to watch it carefully.  You do not want it to come to a boil.  You just want it heated.

Pour the heated cream over the chocolate and butter.  Whisk them together.  This is where the magic starts to happen.  :) 

 You can get someone to start whisking for you while you add the other stuff.  (It's not essential to have a helper, but it is a fun place to allow kids to help.)  Add in the 3/4 tsp of kosher salt, and the 1 tsp of vanilla.  

All at once, the mixture starts coming together... like magic.  It looks - divine.  It smells - divine!  It tastes - DIVINE! 

I just HAD to add these pictures in here.  I know they aren't clear, because the lens focused on the rim of the bowl.  But the camera captured more than that.  The looks on their faces tell the story here. The smell...... Mmmm.  The texture..... Oooooh when it all comes together at once.  This, my friends, is the fun of cooking with your kids.  :)

Now you can add it to a shallow dish that you have lined with plastic food wrap.  It can be a cookie sheet or a casserole dish or whatever you choose.  Sometimes teamwork is the best way to go here.

Spread it out into an even layer.

Allow it to cool in the fridge a couple of hours to overnight.  Then I sort of scored it with a pizza cutter so that I could get the same amount of ganache in each truffle.   

You need to work quickly, because your hands are warm.  Keep in in the cold pan while you are working.  Quickly roll them into a ball.

Set the balls out onto parchment paper when you've rolled them.  Now these need to go BACK into the fridge for about an hour before you dip them or roll them into anything. 

The simplest truffles resemble the truffle mushrooms, so they get rolled into dark chocolate cocoa powder. 

For the rest, just use your imagination.  I purchased some chocolate candy coating that you melt either over a double boiler or in the microwave, dipped them, then while they were still wet, sprinkled them with whichever topping we chose and allowed them to dry.  It's that simple. 

Then go out and buy a cute little box, add some gift wrap tissue, your beautiful truffles, and you are all set to make someone's day!

I hope you enjoyed this fabulous and easy recipe!

There are hundreds more in my Recipe Index, just waiting to be chosen and cooked!  

Connect with me.     

If you are new to MenuMusings, click here to subscribe so you won't miss a thing!  I'll send you notifications of new posts to help you avoid that proverbial cooking rut.  You can also follow me on Pinterest and on the MenuMusings facebook page.

Order a copy of the Menu Musings Cookbook!

You can also visit my YouTube page to check out short cooking video tutorials.Here is an example of one forCoconut Lime Chicken!  YUM!!  Just click the picture and view it right in this page.

Here are some bonus recipes for you:
Happy Hour Pizza Rolls

Short Cut Chicken Gnocchi Soup

Fire Roasted Corn Guacamole

Mediterranean Chicken Pasta

Korean BBQ Shish Kabobs

Yogurt Marinated Greek Style Chicken Gyros

Written Method:

Step-by-Step:

In a medium sized bowl, combine 3 cups semi-sweet chocolate chips plus 1/2 cup room temperature (or slightly melted butter).  In a separate medium (but heavy duty) pot, gently warm the 1 1/2 cups heavy whipping cream until it is at a simmer.  You will notice the bubbles start to form around the edges of the pot.  Here is where I will tell you to watch it carefully.  You do not want it to come to a boil.  You just want it heated. 

Pour the heated cream over the chocolate and butter.  Whisk them together.  This is where the magic starts to happen.  You can get someone to start whisking for you while you add the other stuff.  (It's not essential to have a helper, but it is a fun place to allow kids to help.)  Add in the 3/4 tsp of kosher salt, and the 1 tsp of vanilla.

Now you can add it to a shallow dish that you have lined with plastic food wrap.  It can be a cookie sheet or a casserole dish or whatever you choose. Spread it out into an even layer.  Allow it to cool in the fridge a couple of hours to overnight.  Then I sort of scored it with a pizza cutter so that I could get the same amount of ganache in each truffle.   You need to work quickly, because your hands are warm.  Keep in in the cold pan while you are working.  Quickly roll them into a ball.  Set the balls out onto parchment paper when you've rolled them.  Now these need to go BACK into the fridge for about an hour before you dip them or roll them into anything. 

The simplest truffles resemble the truffle mushrooms, so they get rolled into dark chocolate cocoa powder.  For the rest, just use your imagination. I purchased some chocolate candy coating that you melt either over a double boiler or in the microwave, dipped them, then while they were still wet, sprinkled them with whichever topping we chose and allowed them to dry.  It's that simple.  Then go out and buy a cute little box, add some gift wrap tissue, your beautiful truffles, and you are all set to make someone's day!

Candied Black Pepper Walnuts

I came across this recipe recently in P Allen Smith's cookbook and immediately knew I MUST make it as soon as possible.  I wish I could take credit for coming up with this amazing combination, but I will take credit for knowing when something is going to be a huge hit.  So already you can't go wrong with candied walnuts, but then adding the unexpected savory quality of the black pepper to them... oh my word these are so good - and so addicting!  And you know what else?  They make a great homemade gift for the holidays!  You know... neighbors, teachers, bus drivers, you name it.

So let's get started.  This recipe is easy peezy.  Just store the nuts in something airtight when you are done and they will keep for a few weeks at room temperature, or a few months in the freezer.  Who am I kidding?  They will be done in a matter of days, if not hours.  Ha!  

Print this recipe!

Ingredients: 

• 4 cups of shelled walnuts
• 2/3 cup granulated white sugar
• 1 tsp salt
• 1 Tbsp black pepper

Step-by-Step: 

Have everything ready before you start, because once you begin the process, you won't be able to stop and get your things together.   Included in this is having your pans of parchment or waxed paper, and having all ingredients on hand.

In a large skillet (so they will have plenty of room to move around), combine the walnuts and the sugar.  

4 cups walnuts + 2/3 cup sugar

Stir together on medium-medium high heat until the sugar melts.  It may take a while, but just keep stirring.  You don't need to stir frantically, because the sugar will ball up.  Just let it relax.  All at once, you will see the sugar start to liquify.  That's when things start to happen quickly.

When the sugar melts, continue stirring while you add the 1 tsp salt and 1 Tbsp pepper.

*Tip - hold your breath while you add the pepper.  LOL!  Or you may notice everyone in the kitchen starting to cough.  

After each element is incorporated, turn the walnuts out onto waxed/parchment paper-lined sheet pans, spreading them out as much as you can with a wooden spoon.  

In a matter of about a minute or so, you should be able to handle them with your hands to separate any that are sticking together.  You really don't want walnut "clusters."  But you have to do this before the caramel hardens.

Allow them to cool completely before storing them in an airtight container.  I betcha you won't be able to eat just one!  

These make precious gifts.  You are limited only in your imagination.  We add them to wide mouth pint jars with a bit of fabric and a rustic twine to hold a tag.  The wide mouth jars work great because they are easy to reach into, create a great airtight seal, and are reuseable.  

I hope you enjoyed this fabulous and easy recipe!

There are hundreds more in my Recipe Index, just waiting to be chosen and cooked!  You can also visit my Film strips for pinning page, to see whole recipes at a glance, and to click-and-go right to the recipe.

Connect with me.     

If you are new to MenuMusings, click here to subscribe so you won't miss a thing!  I'll send you notifications of new posts to help you avoid that proverbial cooking rut.  You can also follow me on Pinterest and on the MenuMusings facebook page.

Order a copy of the Menu Musings Cookbook!

You can also visit my YouTube page to check out short cooking video tutorials.Here is an example of one for Buffalo Chicken Dip YUM!!  Just click the picture and view it right in this page.

  

Here are some bonus recipes for you:

Mozzarella Caprese Skewers

Crock Pot Beef and Broccoli

Sour Cream Banana Nut Bread

Pan Seared Chicken in Tarragon Cream Sauce

Oreo Heath Bar Cake

Crawfish Fettuccine

Written Method: 

Have everything ready before you start, because once you begin the process, you won't be able to stop and get your things together.   Included in this is having your pans of parchment or waxed paper, and having all ingredients on hand.

In a large skillet (so they will have plenty of room to move around), combine the 4 cups walnuts and the 2/3 cup sugar.  Stir together on medium-medium high heat until the sugar melts.  It may take a while, but just keep stirring.  All at once, you will see the sugar start to liquify.  That's when things start to happen quickly.

When the sugar melts, continue stirring while you add the 1 tsp salt and 1 Tbsp pepper.  *Tip - hold your breath while you add the pepper.  LOL!  Or you may notice everyone in the kitchen starting to cough.  

After each element is incorporated, turn the walnuts out onto waxed/parchment paper-lined sheet pans, spreading them out as much as you can with a wooden spoon.  

In a matter of about a minute or so, you should be able to handle them with your hands to separate any that are sticking together.  You really don't want walnut "clusters."  But you have to do this before the caramel hardens.

Allow them to cool completely before storing them in an airtight container.  I betcha you won't be able to eat just one!   

Salted Caramel Chocolate Cookies

Okay y'all... I don't do this very often, but I totally just did NOT find a thing in the world to change about this amazing recipe.  Usually when I'm looking for a recipe for something delicious, I look for several of that genre, change them up to my liking, and come up with something completely new. This recipe for Salted Caramel Chocolate Cookies from Gimme Some Oven was just too awesome to change!  So if you get the chance, hop over to Ali's page and show her some appreciation for them. So what will I show you?  Step-by-step of how to make them, of course.  

I mean, these cookies are the BOMB!  Dark, rich, and the perfect amount of not-too-sweet.  The flavors are very well balanced, which is super important to me.  The sea salt brings out the sweetness and yet contrasts it so well.  And you know what is amazing?  Several days after making them, they were still soft and chewy, not dried out and hard.  There are a few tips and tricks that I'd like to discuss as we go along, so... without further ado, let's get to making some cookies!  

Print this Recipe!

Ingredients:

• 1 cup (2 sticks) butter
• 1 1/2 cups white sugar
• 2 large eggs
• 2 tsp vanilla (the best you can find)
• I use clear, Mexican vanilla
• 2 cups all purpose flour
• 2/3 cup unsweetened cocoa powder
• I used Hersheys
• 3/4 tsp baking soda
• 1/2 tsp table salt
• 1 (11 oz) bag Kraft caramel bits
• You could also cut regular caramels into small cubes
• 1 cup semi-sweet chocolate chips
• coarse sea salt or kosher salt

Step-by-Step:

Preheat oven to 350 degrees F.  

Cream together slightly softened butter, sugar, eggs (one at a time), and vanilla until light and fluffy.

2 sticks butter

1 1/2 cups sugar

2 large eggs

2 tsp vanilla

In a separate bowl, combine the flour, unsweetened cocoa, baking soda, and salt.  

2 cups all purpose flour

2/3 cup unsweetened cocoa powder

3/4 tsp baking soda

1/2 tsp salt

Stir to evenly combine, then stir the flour mixture into the butter mixture until blended.

Mix the caramel and chocolate chips into the cookie batter.

**Some of the people that taste tested the cookie loved them "as is," and some felt the caramel bits were a bit too big and chewy.  You sort of need to know your audience.  You may want to consider chopping the caramel bits further into smaller pieces if your audience prefers less... chew.** 

Drop by rounded tablespoonfuls (I used my cookie scoop to get uniform sizing) onto prepared cookie sheets.  **These cookies are incredibly tender, not crisp.  So my recommendation to you is to use parchment paper so that they will just slide off. ** 

I recommend parchment paper over a greased cookie sheet.
The clean-up is also much better.  :)

Press each cookie down slightly to flatten.  I wet my fingers a little bit to keep the batter from sticking to my fingers.

Sprinkle each with a pinch of sea salt. (or kosher salt)

This recipe made about 3 1/2 dozen cookies for me.  Bake for around 10 minutes in the preheated oven or until just set.  

Cool for a few minutes on the cookie sheets then on wire racks to cool completely.  (Or, I slid the parchment onto my cold granite countertops to further cool the cookies.) You need to allow them to cool completely before picking them up.  As I said, they are super tender. 

Someone MAY have taken a bite or two out of that one.  LOL!

I hope you enjoyed this fabulous recipe!

There are hundreds more in my Recipe Index, just waiting to be chosen and cooked!  You can also visit my Film strips for pinning page, to see whole recipes at a glance, and to click-and-go right to the recipe.

The Menu Musings cookbook is sure to be a hit at your house, and will make great gifts!  For more information, here is a link!

Order a copy of the Menu Musings Cookbook!  

Connect with me.     

If you are new to MenuMusings, click here to subscribe so you won't miss a thing!  I'll send you notifications of new posts to help you avoid that proverbial cooking rut.  You can also follow me on Pinterest and on the MenuMusings facebook page.

Also, Please be sure to visit my YouTube Channel for short video tutorials on selected videos.  Watch me explain the steps of the recipes in just a few minutes!  Just one more way that I'm giving you the tools to get in that kitchen!!! Aren't you curious?  Click and see how many there are!  :)

Here's just one example - High Class Shepherd's Pie (not your grandmother's!)

Here are some bonus recipes for you!

Roasted Brussels Sprouts with Spicy Garlic Aioli

Ham, Caramelized Onion and Gruyere Quiche

Pan Seared Chicken in Tarragon Cream Sauce

Cajun Corn Chowder

Easy Meatball Sub Casserole

Baked Chicken Parmesan

Written Method:  (This recipe made about 3 1/2 dozen cookies for me.)

Preheat oven to 350 degrees F.  

Cream together slightly softened butter, sugar, eggs (one at a time), and vanilla until light and fluffy.

In a separate bowl, combine the flour, unsweetened cocoa, baking soda, and salt.  Stir to evenly combine, then stir the flour mixture into the butter mixture until blended.  Mix the caramel and chocolate chips into the cookie batter.

**Some of the people that taste tested the cookie loved them "as is," and some felt the caramel bits were a bit too big and chewy.  You sort of need to know your audience.  You may want to consider chopping the caramel bits further into smaller pieces if your audience prefers less... chew.** 

Drop by rounded tablespoonfuls (I used my cookie scoop to get uniform sizing) onto prepared cookie sheets.  **These cookies are incredibly tender, not crisp.  So my recommendation to you is to use parchment paper so that they will just slide off. ** 

Press each cookie down slightly to flatten.  I wet my fingers a little bit to keep the batter from sticking to my fingers. Sprinkle each with a pinch of sea salt.

Bake for around 10 minutes in the preheated oven or until just set.  

Cool for a few minutes on the cookie sheets then on wire racks to cool completely.  (Or, I slid the parchment onto my cold granite countertops to further cool the cookies.) You need to allow them to cool completely before picking them up.  As I said, they are super tender.