Month: July 2008

The Best Milk Chocolate Truffles Recipes

The Best Milk Chocolate Truffles Recipes

Whether you are planning to use milk chocolate or milk free chocolate, there are some terrific milk chocolate truffles recipes available that you can use to make the most delectable, delicious chocolate truffles you have ever tasted.

Amaretto Truffles

This milk chocolate truffles recipe for Amaretto truffles is nothing less than perfection. For it you will need 6 ounces bittersweet chocolate chopped, 1/3 cup heavy cream, 1 tablespoon unsalted butter, 1 teaspoon Amaretto, 4 ounces milk chocolate, and some unsweetened cocoa.

The preparation process for these milk chocolate truffles is quite simple. You start by placing the chocolate for the milk chocolate truffles in a stainless steel bowl, and then you want to combine the cream and the butter together in a saucepan and bring to a boil. Pour this over the chocolate, and then add the Amaretto and stir until the mixture is smooth.

The next step is for you to chill the mixture in the refrigerator for a couple of hours, or until it has set. Now you take the chilled mixture and shape it into separate 1-inch balls, rolling them with the palms of your hands and put them evenly spaced apart on wax paper. Chill again for about an hour, and then melt the milk chocolate and drip the chocolate balls onto the chocolate and roll each in cocoa.

Again you want to refrigerate, this time for about two to three hours, and then you can store the truffles in an airtight container and they will last for weeks, longer if you freeze them.

Choco-Cherry Truffles

This is another milk chocolate truffles recipe that is quite popular. For it you need 12 ounces semisweet chocolate, 3 ounces unsweetened chocolate, 14 ounces sweetened condensed milk, ? teaspoon salt, 2 tablespoons cherry-flavored liqueur, ? chopped nuts, ? cup maraschino cherries, 12 ounces premium white chocolate baking bars, 2 teaspoons vegetable oil, and assorted colored sprinkles.

To prepare, you start by heating all the chocolate, milk and salt in a saucepan over medium heat. Make sure that you are always stirring, and then remove this from the heat. Add the liqueur, nuts and cherries. Refrigerate for several hours, scoop out tablespoons of the mixture and roll into separate balls between the palms of your hands, then place on waxed paper.

Melt white chocolate with oil in a small saucepan over low heat, stirring constantly again, and then let stand until it is cool to the touch. Now you want to start dipping the balls into this mixture, and transfer back to waxed paper and let dry.

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