Chocolate Nut Truffle

i have been seduced by this gorgeous photo & idea of delicious chocolate & nuts combined into a fabulous snack. yummy!

FROM ANNE'S FOOD (annesfood.blogspot.com)
(suitable for a dish of approx. 23x33 cm)
FOR THE NUT BOTTOM:
125g pecan nuts
125g hazelnuts
50g pistachio nuts
150ml sugar
75g melted butter
FOR THE TRUFFLE:
300g dark chocolate
300ml cream (heavy, whipping, double - 35-40% fat content is what you want)
125g unsalted butter, at room temperature
4 egg yolks
Directions:
FOR THE NUT BOTTOM:
1) Crush the nuts coarsely in a food processor.
2) Mix w/sugar & melted butter.
3) Press out into a large dish (23*33 cm) that you have lined with foil or paper. Let cool completely.
FOR THE TRUFFLE:
4) Chop the chocolate & place in a large bowl.
5) Bring the cream to a boil & pour it over the chocolate. Stir until smooth.
6) Add the butter and the egg yolks, & stir until everything is completely mixed.
7) Pour this on top of the nut bottom, cover w/plastic and place in the freezer.
8) Thaw before serving (or cutting) but not completely - it should still be cold and firm.
TO TOP:
You can use anything to top it really - I used finely crushed freeze-dried berries, but a little pinch of chilli flakes would be nice, sea salt is always good, a sprinkling of finely ground nuts wouldn't hurt, or by all means just leave it plain. We've had leftover pieces with coffee, or for a slightly more fancy dessert, with a side of a simple raspberry sauce. (Mash raspberries with some powdered sugar.) All good. Very good.

http://annesfood.blogspot.com/2007/01/chocolate-nut-truffle.html

Lemon & Thyme Truffles

i love the contrasting colors of these truffles.. ooh & white chocolate is making a revival in my books :)

FROM 5 TYPES OF SUGAR (5TypesofSugar.blogspot.com)
(makes 25)
250g white chocolate, chopped
60ml cream
1tsp finely grated lemon rind, plus extra
1tbsp lemon juice
1/2tsp finely chooped thyme leaves
250g white or dark couverture chocolate, tempered
Directions:
1) Stir chopped chocolate, cream, rind & juice in a small heatproof bowl over a saucepan of simmering water until smooth.
2) Remove from heat, stir in thyme & refrigerate overnight.
3) Working with a little of the mix at a time (keep remainder refrigerated), roll rounded teaspoons of the mixture into balls; place on foil-lined tray. Freeze until firm. Repeat with the rest.
6) Temper couverture chocolate. (You can use eating chocolate too, but I always find them unsuitable for enrobed chocolate as they are too thick even in liquid form.)
7) Working quickly, using 2 forks (or a fork and an offset palette knife), dip truffles in melted chocolate.
8) Place truffles on a pre-chilled tray and sprinkle w/extra rind. The recipe recommends refrigerating truffles, but I find this unnecessary, as the chocolate sets pretty quickly due to the cold from the frozen truffles.

*Notes: Refrigerating tempered chocolate is a big no-no as it creates condensation which leads to blooms forming on the surface of the chocolate. Remember to wear gloves when lifting them up; couverture is much more sensitive to heat than eating/compound chocolate.

http://5typesofsugar.blogspot.com/2008/06/i-own-2-pairs-of-red-shoes-both-whom-i.html

Peppermint Truffles

it is terribly embarassing, but i think i actually do still have candy canes sitting around from the holidays :$

FROM COCONUT & LIME (coconutlime.blogspot.com)
2cups confectioners' sugar
4oz cream cheese*, slightly softened
5drops peppermint extract confectioners' sugar
candy canes or starlight mints, crushed
Directions:
1) In a large bowl, beat together cream cheese, peppermint extract & sugar. Beat until well combined.
2) Using your fingers, roll the mint/cream cheese mixture to the size of a large marble or superball.
4) Sprinkle about 1/3 cup of confectioner's sugar & the crushed mints on a plate & gently roll the candy to coat.
5) Place on a clean plate and refrigerate about 1 hour before serving.

*The kind you get in a brick, not "spreadable" or "whipped"

http://coconutlime.blogspot.com/2006/12/peppermint-truffles.html

Chocolate Cream Cheese Truffles

mmmm truffles :)
... ooh & something that was recently brought to my attention: remember to check the cocoa label to make sure it's GF.

FROM COCONUT & LIME (coconutlime.blogspot.com)
1 3/4cup confectioners' sugar
4oz cream cheese*, slightly softened
2oz unsweetened chocolate, melted
cocoa to roll
Directions:
1)In a large bowl, beat together cream cheese & sugar.
2) Add chocolate. Beat until well combined.
3) Using your fingers, roll the chocolate/cream cheese mixture to the size of a large marble or superball.
4) Sprinkle about 1/3 cup of cocoa on a plate & gently roll the candy to coat. Place on a clean plate and serve. (You can also wait a couple of hours and they will have a more solid texture.)

*The kind you get in a brick, not "spreadable" or "whipped"

http://coconutlime.blogspot.com/2006/10/chocolate-cream-cheese-truffles.html

Bittersweet Cheese Truffle

YES CHEESE!!! sounds fantabulously weird
FROM BETTER HOME & GARDEN (bhg.com)

(makes 1 1/2-2 dozen)
4oz French Mimolette, aged (dry) Jack, &/or white cheddar cheese
3oz bittersweet chocolate, chopped
3tbsps finely chopped dried mango, dried apricot, or finely chopped pistachio nuts
Directions
1. Cut cheese into bite-size chunks; set aside.
2. In a heavy small saucepan melt chocolate over low heat, stirring constantly.

3. Dip each cheese piece into chocolate, coating bottom half of cheese. Allow excess chocolate to drip off.

4. Sprinkle with chopped dried fruit or pistachio nuts. Place each piece in a paper candy cup. Chill, uncovered, 15min or until chocolate is set.

*NOTES: If not serving immediately, place chocolate-dipped cheese in covered containers and store in the refrigerator up to 24hrs. Let stand at room temperature 15min before serving.

Nutrition Facts:
Servings Per Recipe: Calories 51
Total Fat 4g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 2mg
Sodium 42mg
Carbohydrate 3g
Total Sugar 2g
Fiber 0g
Protein 2g

http://www.bhg.com/recipe/candy/bittersweet-cheese-truffle/