Fruit preserve truffles are a delicious and easy-to-make treat that can be enjoyed by people of all ages. They are made with a combination of fruit preserves, chocolate, and nuts, and can be customized to suit your own taste preferences. Whether you are looking for a sweet and tart treat or a rich and decadent dessert, there is a fruit preserve truffle recipe out there for you. With just a few simple ingredients and a little bit of time, you can create your own batch of these delightful treats that are perfect for any occasion.
Here are our top 6 tried and tested recipes!
DRIED FRUIT TRUFFLES
These single-serve gems are bursting with nutty, fruity goodness in every bite.
Provided by Cheri Liefeld
Categories Dessert
Time 20m
Yield 16
Number Of Ingredients 12
Steps:
- In food processor, process walnuts with on-and-off pulses until coarsely chopped. Pour into large bowl.
- In 1 1/2-quart saucepan, mix apricots, dates, cherries, water and orange juice. Heat to boiling. Reduce heat; cover and simmer 10 minutes.
- With slotted spoon, place cooked fruit in food processor; reserve cooking liquid. Process with on-and-off pulses until a paste forms, adding some of the cooking liquid if necessary. Add honey, cinnamon, orange peel and if desired, 1 to 2 tablespoons cocoa; process until combined.
- Stir fruit mixture into walnuts until combined. Shape into balls using about 1 rounded teaspoon mixture for each; roll in coconut or cocoa. Store in airtight container.
Nutrition Facts : ServingSize 1 Serving
FRUIT PRESERVE TRUFFLES
This recipe for fruit preserve truffles is courtesy of Charles Chocolates's Chuck Siegel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 117 truffles
Number Of Ingredients 6
Steps:
- Line a 13-by-9 1/2-inch rimmed baking sheet with plastic wrap; set aside.
- In a heatproof bowl, set over (but not touching) simmering water, melt 8 ounces bittersweet chocolate and milk chocolate together until it reaches 120 degrees.
- Place cream and vanilla seeds in a small saucepan over medium heat; heat until cream just comes to a boil. Remove from heat. Let cream mixture cool until reaches 120 degrees. Stir in fruit preserves.
- Remove chocolate mixture from heat and add to cream mixture. Using a heatproof spatula, mix together, starting from the center of the saucepan and working your way to the outer edges until mixture is emulsified. Add butter and mix with an immersion blender until well combined. Pour mixture into prepared baking sheet, evenly spreading mixture with an offset spatula; cover with plastic wrap, pressing down gently on chocolate mixture to prevent a skin from forming. Refrigerate at least 2 hours, and up to overnight.
- Line the back of another 13-by-9 1/2-inch baking sheet with parchment paper. Uncover chocolate and invert onto parchment paper; remove second piece of plastic wrap. Using a pizza cutter or sharp knife, and a steel ruler as a guide, cut chocolate into 1-inch squares.
- Line a baking sheet with parchment paper; set aside. Roll each square of chocolate between your hands to form a smooth ball. Transfer chocolate balls to baking sheet; refrigerate for 1 hour.
- Melt remaining 16 ounces bittersweet chocolate in a heatproof bowl, set over (but not touching) simmering water. Place cocoa powder in a shallow dish. Place some of the melted chocolate in the palm of your hand and roll a chocolate ball in the melted chocolate to coat, then roll in cocoa powder. Repeat process with remaining chocolate balls. Transfer truffles to an airtight container, stacking truffles no more than 2 to 3 inches high, and refrigerate up to 2 weeks. Bring truffles to room temperature just before serving.
RASPBERRY TRUFFLES
As everyone in my neighborhood knows, Christmas is my very favorite time of year. I make many cookies, cakes and candies - including this easy but elegant recipe - to give to relatives and friends. The aroma of the chocolate and raspberry is heavenly when you're making these truffles. -Helen Vail, Glenside, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- In a small heavy saucepan, combine butter, cream and chocolate chips. Cook over low heat for 4-5 minutes or until chocolate is melted. Remove from the heat; stir in jam until combined. Transfer to a small freezer container; cover and freeze until mixture thickens and can be scooped. , Drop by teaspoonfuls onto a foil-lined baking sheet. Freeze for 15 minutes. Roll into balls; freeze until very firm. , Place a wire rack over a large sheet of waxed paper. In a microwave, melt candy coating and shortening; stir until smooth. Cool slightly; spoon over balls. Place on the prepared wire rack. Let stand for 15 minutes or until set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 105 calories, Fat 7g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 6mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 0 protein.
KIDS CAN MAKE: FRUIT-AND-NUT CHOCOLATE TRUFFLES
These one-bite treats are extra rich and satisfying, thanks to the surprising addition of dried apricots and prunes. For little kids: Let them roll and decorate the truffles. For big kids: Let them measure, scoop, decorate and package them. To wrap them up: Roll 5 to 6 truffles in parchment, and twist the ends closed.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 30 to 36 truffles (5 to 7 gifts in parchment)
Number Of Ingredients 10
Steps:
- Special equipment: food-safe gloves
- Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and bake until brown and toasted, 8 to 10 minutes. Let cool completely, then very finely chop.
- Put the chocolate, vanilla, orange zest and salt in a large bowl; set aside. Heat the cream and butter in a small saucepan over medium-low heat until very hot and steaming; pour over the chocolate, then let sit for 10 minutes. Stir until all the chocolate has melted and the mixture is smooth. (If all the chocolate has not melted, microwave the mixture in 30-second increments, stirring after each, until smooth.) Add the pecans, apricots and prunes, and stir to combine.
- Transfer the chocolate-fruit mixture to a large baking dish, and let cool to room temperature. Cover with plastic wrap, and refrigerate until the mixture has hardened but is still soft enough to scoop, about 3 hours. (The mixture can be made up to 2 days in advance; let soften at room temperature until scoopable, about 30 minutes.)
- Line a baking sheet with parchment. Scoop heaping teaspoonfuls of truffle mixture, and place them on the prepared sheet. Once all the mixture has been divided up, roll the mounds into smooth, round balls. (Using food-safe gloves for this helps keep it from getting too messy.) Roll each ball into sanding sugar right before serving or wrapping. Keep refrigerated in an airtight container for up to 3 days.
FRUIT TRUFFLES
Taken from the Heathy Cooking Sugar Free Cookbook. These delicous little cakes get all the sweetness they require from fresh bananas. Cooking time is chill time
Provided by Sam 3
Categories Lunch/Snacks
Time 1h25m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Chop bananas into a large bowl and using a potato masher, mash until they are smooth.
- Mix in orange juice and rind. Stir in almonds, mixing well to blend evenly.
- Place the mixture in the fridge and chill 30 minutes.
- Using a sharp knife, finely chop the blanched almonds into small pieces.
- Mix the chopped almonds into the cocoa powder and place on a flat plate.
- Remove banana mixture from fridge and divide into 10 portions.
- Roll each portion into a small ball, using lightly floured hands.
- Roll each ball into the cocoa mixture, rolling each on evenly to give a good coating.
- Press gently before placing into small muffin papers and chilling 30 mins once again.
Nutrition Facts : Calories 229, Fat 16.1, SaturatedFat 1.4, Sodium 3.2, Carbohydrate 18.7, Fiber 5.3, Sugar 8, Protein 7.5
DRIED FRUIT TRUFFLES
Make and share this Dried Fruit Truffles recipe from Food.com.
Provided by Happy Harry 2
Categories Candy
Time 20m
Yield 48 balls
Number Of Ingredients 5
Steps:
- Process prunes & dates in food processor.
- Shape into 1 inch balls
- Roll some in cocoa powder, some in crumbs & some in almonds.
- Place on wax paper.
- Can be stored up to 3 weeks in an airtight container in refrigerator.
Nutrition Facts : Calories 22.1, Fat 0.3, Sodium 2.4, Carbohydrate 5.3, Fiber 0.7, Sugar 3.6, Protein 0.3
Tips:
- Use fresh, ripe fruit: This will ensure the best flavor and texture for your truffles.
- Don't overcook the fruit: You want the fruit to retain its shape and texture, so cook it only until it is tender.
- Use high-quality chocolate: This will make a big difference in the overall flavor of the truffles.
- Be patient: Making truffles takes time, but it is worth it!
- Have fun: Experiment with different fruits and flavors to create your own unique truffles.
Conclusion:
Fruit preserve truffles are a delicious and easy-to-make treat that can be enjoyed by people of all ages. By following the tips above, you can make sure that your truffles turn out perfect every time. So what are you waiting for? Get in the kitchen and start making some truffles today!
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