German Chocolate Truffles

Here is another sweet treat for the coconut lovers!  These German Chocolate Lovers combine caramel, coconut, chocolate and pecans.   I cannot lie, my inspiration behind this one was the German Chocolate frosting you find on a doughnut or cinnamon bun in the bakery.  This is a little more chocolatey than that - but it is oh so good and easy to make!  

German Chocolate Truffles

Yield: Approximately 50 truffles using a 1-inch scoop

Ingredients:

1/2 Cup Finely Chopped Pecans

1/2 Cup Unsweetened Coconut

1/2 Cup Unsweetened Coconut Toasted

1 (13.4 oz) can of Dulce de Leche (I find it in the Hispanic section of our grocery store)

14 oz Semi Sweet Chocolate Chips

1.5 LB Chocolate Candy Coating or Chocolate Candy Melts

To make the truffle centers:  

Step 1:  In a double-boiler, melt the the chocolate chips.  

Step 2:  Once the chocolate is melted and smooth, add in the Dulce de Leche.  Keep stirring until it is completely blended.  This may take a little work, but it will come together. Mix in the pecans and unsweetened coconut.  Cover and let rest for about a 1/2 hour.

Step 3:  Line two baking sheets with wax paper.

Step 4:  Pinch off small pieces of the chocolate dough or use a small scoop.  Roll it into a ball.  Experiment with a variety of sizes to decide what size you like best.  I have a small, 1-inch scoop that I've used for years.   With your hands, roll the dough into a smooth ball and the place on the wax paper.  Repeat until all dough is rolled into balls.

To Dip:

Step 1:  In a double-boiler, melt the chocolate candy coating until smooth.  Let it cool down until you can easily touch it without it being too hot.   You want it to be fluid and warm, not hot.  

Step 2:  Dip each chocolate ball into the melted chocolate coating (one at a time).  I like to do so by tipping the bowl slightly side-ways, tossing the ball in it, retrieving it with a fork and then tapping the fork to remove any excess coating.  Place on wax paper to set.  Top with a pinch of toasted coconut.  Repeat until are truffle centers are coated.

Mexican Chocolate Truffles

This truffle is so smoooooooooooth . . .it is utterly amazing.  True Story.  The blend of chocolate with cinnamon and just a hint of cayenne . . .very flavorful, but not too spicy.  It is muy perfecto as is!

Mexican Chocolate Truffles

Yield: Approximately 20 Truffles

Ingredients:

8 Ounces Semi-Sweet Chocolate Chips

1/2 Cup Heavy Cream

1 Teaspoon Vanilla Extract

1 Teaspoon Cinnamon

1/4 Teaspoon Cayenne Pepper

1 LB Chocolate Melts or Chocolate Almond Bark (for coating the truffles) 

Sprinkles for Decorating (optional)

Step 1:  Place chocolate chips in a large bowl.  Set aside.

Step 2:  Place heavy cream in a small saucepan and heat just until it bubbles.  Remove from the heat and add the vanilla, cinnamon and cayenne.  Stir to combine.  

Step 3:  Pour the spiced cream over the chocolate. Give it a quick stir and then cover the bowl the let it sit for 10 minutes.  The cream will melt the chocolate while it sits.  

Step 4:  Remove the cover from the chocolate/cream and stir until smooth.  If, by chance, there are still some small bits of chocolate that didn't melt, you can put it in the microwave for 10-15 seconds.  Then stir again.  All the chocolate should be melted at this point.

Step 5:  Cover the chocolate and let rest so that it can firm up.  You can place it in the fridge for 2-3 hours or let it sit overnight (I usually let it sit overnight).   

Step 6:  Once the chocolate has set up, scoop out 1-2 tablespoons of chocolate and roll into balls.  Place on a wax paper lined cookie sheet.  If you have a small cookie scoop - I recommend using this.  It will make uniform sized truffles.  I also find it easiest to scoop out all the chocolate first and then roll them.  Seems a little less messy that way.  Once they are all scooped and rolled, place them back in the fridge until it's time to dip them.

Step 7:  To coat the truffles, melt approximately 1 pound of chocolate almond bark or candy melts.  Follow the instructions on the packaging for melting.  Otherwise, in the top of a double-boiler, add the melts/coating and over medium heat, let them melt.  Once melted, let the melted coating cool a bit.  You do not want it to be too hot.  Rather, just slightly cooled and still quite melty :)  

Step 8:  Dip each truffle ball into the coating and place on wax paper to dry.  Decorate with sprinkles as desired (be sure to do so while the chocolate has not yet set!).  Place dipped truffles in the fridge to expedite the setting process.  

Step 9:  Once the chocolate is set - they are ready to be served!  Enjoy :)

Dulce de Leche Chocolate Truffles

The son of a friend of ours recently graduated high school.  And guess where he is going to college . . . .to my Alma mater!  I'll give you a hint . . . 

"Hail the Bison, Hail the Bison .. . ."

Still no clue?  Well, it's North Dakota State University.  And I'm pretty excited that he is going there.  Well, I'm excited when anyone I know decides to go to school there - not just him.

To celebrate, I made some truffles in school colors:  Green and Gold.  

How could I resist?  

I've made thousands of truffles . . .I've been rolling them now for almost 20 years.  I certainly have my favorite recipes.  however, whenever it comes to summertime - I get a little nervous about the weather:  specifically the heat and the humidity.  

And then I had a thought.  I love this blog - Hungry Happenings - this lady is my hero.  She makes such cool stuff .. .and is so incredibly creative!  I've had my eye on this recipe for a while.  I was intrigued by using the dulce de leche . . .and wondered if it could double as a filling for a truffle.  And so I tried it.  And it was wonderful.  

And don't be intimidated by these tasty morsels - they are very easy to make!  

Dulce de Leche Chocolate Truffles

Yield:  approx. 40 truffles using a 1-inch scoop

Ingredients for the Truffle Centers:

1 (13.4 oz) can of Dulce de Leche (I found it in the Hispanic section of our grocery store)

14 oz Semi-Sweet Chocolate Chips

Ingredients for Coating:

1 lb and 4 oz of Vanilla Candy Coating

Optional:  Colored Candy Coating for decorating

To make the truffle centers:  

Step 1:  In a double-boiler, melt the the chocolate chips.  

Step 2:  Once the chocolate is melted and smooth, add in the Dulce de Leche.  Keep stirring until it is completely blended.  This may take a little work, but it will come together. Cover and let rest for about a 1/2 hour.

Step 3:  Line two baking sheets with wax paper.

Step 4:  Pinch off small pieces of the chocolate dough or use a small scoop.  Roll it into a ball.  Experiment with a variety of sizes to decide what size you like best.  I have a small, 1-inch scoop that I've used for years.   With your hands, roll the dough into a smooth ball and the place on the wax paper.  Repeat until all dough is rolled into balls.

To Dip:

Step 1:  In a double-boiler, melt the vanilla candy coating until smooth.  Let it cool down until you can easily touch it without it being too hot.   You want it to be fluid and warm, not hot.  

Step 2:  Dip each chocolate ball into the white coating (one at a time).  I like to do so by tipping the bowl slightly side-ways, tossing the ball in it, retrieving it with a fork and then tapping the fork to remove any excess coating.  Place on wax paper to set.  Repeat until are truffle centers are coated.

Step 3:  Decorate at own will :)  I melted a little green candy coating and also gold candy coating to drizzle atop the candies.