Indulge in Super Delicious Christmas Truffles

Decadent Christmas Truffles 

Whether it’s for a particular event or just for the taste of delicious chocolate, we all have a soft spot for truffles. So who came up with the brilliant notion of making such a delectable sweet treat? It’s said that the name comes from an extremely rare fungus, and that this is where the treat derived its name. There’s no definitive solution to the question of who developed truffles and when. However, truffles are generally thought to have been initially made between the late 19^th and early 20^th century.

Many major discoveries have been made by chance, as the discovery of truffles. According to folklore, famed French chef Auguste Escoffier was making pastry cream when the contents of the hot cream accidentally wound up in a dish filled with chocolate pieces instead of the planned sugared egg basin. He discovered that the tasty concoction that had developed as a consequence of his mishap could be readily moulded into balls. He named his chocolate balls truffles because of their similarity to the precious truffle fungus. Today, Christmas truffles are a popular sweet treat throughout the world. Here’s a look at some of the best Christmas truffles to add to your delectable Christmas spread.

Easy Christmas Truffles

An unflavored truffle filling may be customized with your favorite flavors and extracts. With candy molds, you may shape the mixture into balls, and then coat them with powdered sugar, cocoa nibs or other decorations.

Ingredients

• 1/3 Cup of heavy cream
• 12 ounces bittersweet chocolate, chopped
• A teaspoon of vanilla extract

Method Used

• Add the chocolate and cream to a medium saucepan and bring to a boil.
• Cook until chocolate is melted and mixture is smooth, stirring constantly.
• Add seasoning after removing from heat and mixing well.
• Set but not firm, 1 1/2 to 2 hours, on a small dish in the refrigerator.
• Fill candies or make balls and add a topping of your choice.

Hazelnut and Caramel Truffles

The combination of dark chocolate, hazelnuts, and caramel was meant to be.It’s impossible to resist the delicious combination of sweet, nutty, and salty flavors. These Christmas truffles are sheer decadence! They may be prepared up to a week in advance and stored in the refrigerator. Serving temperature should be at room temperature.

Ingredients 

·  1 cup chocolate-hazelnut spread

·  ⅓ cup white sugar

·  2 tablespoons water

·  ⅔ cup heavy whipping cream

·  ¼ teaspoon coarse sea salt

·  ½ cup unsweetened cocoa powder

·  1 (12 ounce) bag chocolate chips

·  1 tablespoon coarse sea salt

Method

• About 5 minutes of stirring in a metal dish over simmering water will get the hazelnut spread to a temperature where it can be readily mixed.
• Take the dish out of the oven.
• In a small saucepan, combine the sugar and water and bring to a boil.
• Brush the sides of the pan with a damp pastry brush while the sugar mixture is cooking.
• Using a wooden spoon, scrape down the sides of the pot to avoid burning while the syrup comes to a boil and cooks for around 4 minutes.
• While stirring, slowly pour in the cream.
• Add 1/4 teaspoon of sea salt to the melted hazelnut spread and simmer on low heat for 5 to 10 minutes, stirring constantly, until the caramel is smooth.
• Refrigerate for at least three hours to harden up the caramel mixture.
• In a large shallow dish, sprinkle cocoa powder over the bottom.
• Scoop 1 tablespoon pieces of the caramel mixture with a melon baller, roll in the cocoa powder to coat, and place on a baking sheet.
• Plastic wrap should be used to cover and refrigerate truffles overnight or for at least eight hours.
• Aluminum foil should be used to line a 13x9x2 inch baking pan.
• Stirring constantly, melt the chocolate in a metal dish put over a pan of slowly simmering water until it reaches a temperature of 115 degrees Fahrenheit
• Remove the water from the basin.
• Submerge each truffle ball in the melted chocolate as rapidly as possible.
• To remove extra coating, use a fork to lift the truffles out of the chocolate, and then tap the fork on the edge of the dish.
• Cool truffles on a baking sheet lined with aluminum foil.
• To use up the remaining truffle balls, repeat the process.
• Before the chocolate solidifies, gently sprinkle the truffles with 1 tablespoon coarse sea salt.
• Allow it stand for at least an hour to allow the coating to fully harden.

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