FOOD BEVERAGE  PARTY  LIFESTYLE                                                            WATCH EPISODES NOW: CLICK HERE.

     KQ Red Chocolate Truffles

   



Above: A soft cream cheese and chocolate center is enrobed in red chocolate and dusted with red sanding sugar
to create these gorgeous and tasty truffles.

 

Ingredients
1 package 36 chocolate sandwich cookies (14 ounces)

8 ounces cream cheese
18-20 ounces red molding chocolate (appels)

1/4 cup red sanding sugar

NOTE: This recipe makes approximately 48 1 inch
spherical truffles.




Utensils and Supplies
metal mixing bowls
small glass bowls
food processor with standard blade
spoons
plates
wax paper
plastic wrap
small scoop
small baking sheet(s)
paper serving cups (optional)



Above: Cookies for the filling of the KQ Red Chocolate Truffle recipe.


Begin by softening the cream cheese at room temperature.


Above: Set up a food processor fitted with a standard cutting blade.


Above: Place all 36 cookies in the food processor.


Above: Place the lid on the food processor securely and pulverize the cookies until they are ground to a sand-like texture.


Above: Cut up the softened cream cheese into chunks and add to the ground cookies in the food processor.


Above: Place the lid back on the food processor and pulse the mixture until the cream cheese is well blended with
the cookie crumbs.


Above: Transfer the mixture to a metal bowl.


Above: Cover the mixture with plastic wrap.



Above: Place the mixture in the refrigerator for 1 hour.


Above: With the mixture nicely chilled, use a small scoop to collect filling.  Place the filling between your palms and
roll into evenly sized balls about 1 inch in diameter.


Above: Place the spheres on a small baking sheet or plate.



Above: Place the spheres in the refrigerator for 10 to 15 minutes.


Above: We're using vanilla-flavored red chocolate appels to coat the filling.


Above: Place a few ounces of chocolate appels in a microwave safe glass bowl.  Work in batches so chocolate does not
harden.  6 to 8 ounces of melted molding chocolate will cover approximately 14-16 truffles.


Above: Place the chocolate in the microwave.  Heat on 50% power for 60 to 90 seconds, (we used a 1250 watt microwave).
REMINDER: You DO NOT want to cook the chocolate, just melt it.


Above: Remove the chocolate from the microwave.  Some appels may still appear to be un-melted.  Stir the chocolate
thoroughly with a spoon until the chocolate is smooth and free of lumps.


Above: Place wax paper over a large plate.


Above: Allow the melted chocolate to cool slightly.  Then, use a spoon to dip the spheres of filling in the melted chocolate.


Above: Be sure each sphere of filling is well coated with the red chocolate.


Above: Place coated spheres on the wax paper lined plate.


Above: Colored jimmies or sanding sugar can be used to decorate the truffles.


Above: Immediately after dipping each sphere, dust the truffles with red sanding sugar.


Above: Allow the red chocolate coating to set up, (this can be expedited by placing truffles in the refrigerator for
10 minutes).  Store the truffles at room temperature in an airtight container.


Above: Truffles can be placed in paper or foil candy cups inside of a gift box for giving.

KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com

KQ RED CHOCOLATE TRUFFLES

Ingredients
1 package 36 chocolate sandwich cookies (14 ounces)
8 ounces cream cheese
18-20 ounces red molding chocolate (appels)
1/4 cup red sanding sugar

NOTE: This recipe makes approximately 48 1 inch
spherical truffles.




Utensils and Supplies
metal mixing bowls
small glass bowls
food processor with standard blade
spoons
plates
wax paper
plastic wrap
small scoop
small baking sheet(s)
paper serving cups (optional)

Begin by softening the cream cheese at room temperature.  Set up a food processor fitted with a standard cutting
blade.  Place all 36 cookies in the food processor.  Place the lid on the food processor securely and pulverize the
cookies until they are ground to a sand-like texture.  Cut up the softened cream cheese into chunks and add to the
ground cookies in the food processor.  Place the lid back on the food processor and pulse the mixture until the
cream cheese is well blended with the cookie crumbs.  Transfer the mixture to a metal bowl.  Cover the mixture
with plastic wrap.  Place the mixture in the refrigerator for 1 hour.  With the mixture nicely chilled, use a small
scoop to collect filling.  Place the filling between your palms and roll into evenly sized balls about 1 inch in diameter.
Place the spheres on a small baking sheet or plate.  Place the spheres in the refrigerator for 10 to 15 minutes.
Place a few ounces of chocolate appels in a microwave safe glass bowl.  Work in batches so chocolate does not
harden.  6 to 8 ounces of melted molding chocolate will cover approximately 14-16 truffles.  Place the chocolate
in the microwave.  Heat on 50% power for 60 to 90 seconds, (we used a 1250 watt microwave).  REMINDER: You
DO NOT want to cook the chocolate, just melt it.  Remove the chocolate from the microwave.  Some appels may
still appear to be un-melted.  Stir the chocolate thoroughly with a spoon until the chocolate is smooth and free
of lumps.  Place wax paper over a large plate.  Allow the melted chocolate to cool slightly.  Then, use a spoon
to dip the spheres of filling in the melted chocolate.  Be sure each sphere of filling is well coated with the red
chocolate.  Place coated spheres on the wax paper lined plate.  Immediately after dipping each sphere, dust the
truffles with red sanding sugar.  Allow the red chocolate coating to set up, (this can be expedited by placing
truffles in the refrigerator for 10 minutes).  Store the truffles at room temperature in an airtight container.
Truffles can be placed in paper or foil candy cups inside of a gift box for giving.


KQ HOME                                                                                                                                                                          


2013-16 All rights reserved.  Kitchen Queers is produced by Hightower Productions, San Francisco, California, USA