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Martha Stewart Member
Rating: Unrated
10/19/2008
These were easy and fun. Some things I discovered along the way: 1) Use a small ice cream scoop to make creating the balls easier. 2) Sprinkles with shapes like pumpkins or bats don't coat as well as just plain sprinkles. 3) Place an inch of sprinkles in a high-sided small cup (like a coffee cup or juice glass), drop a truffle in, shake the cup to coat the truffle, and then roll the truffle around in the cup to press the sprinkles into the surface. Next time I will add a little liqueur.
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Gallery
Black and Orange Take-Away Truffles
Credit:
Krause, Johansen
Recipe Summary
Yield: Makes about 4 dozen
Ingredients
Ingredient Checklist
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
2 teaspoons light corn syrup
1 pound semisweet chocolate, finely chopped
1/2 cup orange and black sprinkles, for decorating
1/2 cup orange and black sanding sugar, for decorating
Cook's Notes
Forming truffles is easiest with a 1-inch ice cream scoop; 2 teaspoons will also work.
Gallery
Black and Orange Take-Away Truffles
Credit:
Krause, Johansen
Recipe Summary
Yield: Makes about 4 dozen
Gallery
Black and Orange Take-Away Truffles
Credit:
Krause, Johansen
Black and Orange Take-Away Truffles
Credit:
Krause, Johansen
Black and Orange Take-Away Truffles
Recipe Summary
Yield: Makes about 4 dozen
Recipe Summary
Yield: Makes about 4 dozen
Yield: Makes about 4 dozen
Makes about 4 dozen
Ingredients
Ingredients
- 1 cup heavy cream
- 1/2 stick (1/4 cup) unsalted butter
- 2 teaspoons light corn syrup
- 1 pound semisweet chocolate, finely chopped
- 1/2 cup orange and black sprinkles, for decorating
- 1/2 cup orange and black sanding sugar, for decorating
Directions
Bring cream, butter, and corn syrup to a boil in a saucepan. Remove from heat. Add chocolate, and gently swirl pan to cover chocolate with cream.
Slowly whisk until smooth. Transfer to a large bowl. Cover, and refrigerate. Stir mixture every 15 minutes. After 45 minutes, mixture will thicken quickly, so stir every 3 to 5 minutes until set but still pliable, 10 to 20 minutes more (total chilling time is 55 to 65 minutes.)
Refrigerate until firm but not hard, about 10 minutes. Remove from refrigerator, and roll balls in palms to smooth. Refrigerate, in an airtight container, layered between pieces of parchment or waxed paper, until ready to decorate.
Remove balls from refrigerator. Place sprinkles and sanding sugar in separate small bowls. Dip balls into sprinkles or sanding sugar to coat, pressing sprinkles to adhere. Truffles can be refrigerated in an airtight container for up to 1 week.
Cook's Notes
Forming truffles is easiest with a 1-inch ice cream scoop; 2 teaspoons will also work.
Cook’s Notes
Forming truffles is easiest with a 1-inch ice cream scoop; 2 teaspoons will also work.
Reviews (1)
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
10/19/2008
These were easy and fun. Some things I discovered along the way: 1) Use a small ice cream scoop to make creating the balls easier. 2) Sprinkles with shapes like pumpkins or bats don't coat as well as just plain sprinkles. 3) Place an inch of sprinkles in a high-sided small cup (like a coffee cup or juice glass), drop a truffle in, shake the cup to coat the truffle, and then roll the truffle around in the cup to press the sprinkles into the surface. Next time I will add a little liqueur.
Reviews (1)
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
10/19/2008
These were easy and fun. Some things I discovered along the way: 1) Use a small ice cream scoop to make creating the balls easier. 2) Sprinkles with shapes like pumpkins or bats don't coat as well as just plain sprinkles. 3) Place an inch of sprinkles in a high-sided small cup (like a coffee cup or juice glass), drop a truffle in, shake the cup to coat the truffle, and then roll the truffle around in the cup to press the sprinkles into the surface. Next time I will add a little liqueur.
Martha Stewart Member
Rating: Unrated
10/19/2008
These were easy and fun. Some things I discovered along the way: 1) Use a small ice cream scoop to make creating the balls easier. 2) Sprinkles with shapes like pumpkins or bats don't coat as well as just plain sprinkles. 3) Place an inch of sprinkles in a high-sided small cup (like a coffee cup or juice glass), drop a truffle in, shake the cup to coat the truffle, and then roll the truffle around in the cup to press the sprinkles into the surface. Next time I will add a little liqueur.
Rating: Unrated
All Reviews for Black and Orange Take-Away Truffles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Black and Orange Take-Away Truffles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
