Today we have the best chocolate truffles part 3, I asked you which ones you wanted

and these are the top ten chocolates that you wanted in your box of chocolates.

Coming in a number 10 we had liquor chocolates of all different types of liquor so we will

just make one and you can follow that same recipe. To make the filling you'll need cream,

butter, the liquor of your choice, and of course chocolate. Add the cream and butter

to a bowl and microwave that. All of the recipe quantities that you'll need for these truffles

are on the howtocookthat.net website and I'll link to the chocolate truffle recipe page

in the description just below this video for you. Once the butter is melted add the chocolate

and stir through until you have a nice smooth ganache. Add your alcohol and stir it through

as well and then put that to one side.

Fill a chocolate mold with tempered chocolate. This mold is actually just a tray that came

with some little baby food containers that I have. So just look through your kitchen

and see what you've already got. Tip it up and tap it on the back to tip out the excess

chocolate. Doing this gives us a nice thin layer of chocolate over the mold. Turn it

the right way up and scrape off the excess. Let that set them fill each mold with a little

of the ganache, I am using a shallow mold for this one because it is quite strong so

I don't want heaps of filling in these. Top it with chocolate. Now for all of these truffles

you want to make sure you temper your chocolate so that it sets firmly at room temperature.

There is a video explaining all of that on that on this channel for you to watch. If

you do not want to temper you can use compound chocolate instead but then it doesn't taste

as good. Add a piece of chocolate transfer sheet on top. This is just plastic with coloured

cocoa butter printed onto it. The heat of the chocolate will melt the cocoa butter and

then that pattern will stay on the chocoalte. Let that set and once it is set then peel

off the plastic and you can see the pattern stays on the chocolate and makes it lok beautiful.

Tap the mold to tip them out and you have beautiful looking chocolates with a layer

of the liquor ganache in the middle.

Comin in at number 9 was wasabi. Personally these are not for me but some people

love wasabi. I am colouring my mold and I'll show you how to do that later on with one

of our other truffles. Fill the mold with chocolate just like we did for the first one,

tip out the excess and neaten it up. With that extra chocolate that came out of the

mold just fold the paper in half, scrape it to one side and tip it back into the bowl.

Once the shells are set fill each one with some wasabi, now you could add just a tiny

bit here or go the full hog like I am. Top them up with chocolate, then flatten off

the tops and add a chocolate transfer sheet on top if you want to like we did before.

Gently rub your finger on each one to make sure it is touching the chocolate.

If you like wasabi that's great if not why not fill the rest with something nice and

make it like a bean boozled chocolate things so you don't know what you're going to go

it could ne wasabi or it could be something yummy.

Once it is set peel of the transfer sheet and tap the mold on the bench to get them

out. Pipe a small drop of chocolate and then Place the hemisphere on an angle on top so

the flat patterned side is facing up. Now will you get a nice one or a wasabi? I wonder

which one you'll get [peaceful music] this one just tastes like chocolate.

Coming in at number 8 was cheesecake chocolate truffles.

And these taste so good To make them place the cream cheese sugar flour and salt into

the mixer and mix on high speed. Turn your oven on to 160C or 320F

Your mixture should be thick and smooth. Add the egg, vanilla extract and cream and

mix it all in well until it looks like this, it's a bit like melting ice cream. dripping

off there. Pour the cheesecake mixture into a small bowl

and tap it on the bench to get rid of air bubbles.

Place it into a larger bowl and pour some water down so that it comes half way up the

sides of the bowl that has the cheesecake in.

Place it in the oven and bake for around 30 minutes or until it is firm in the middle

when you give it a shake. For the base mix together the butter, flour,

cocoa powder, sugar and egg until it forms a ball. Roll it out between two sheets of

baking paper and bake it for 10 minutes. Then take it out of the oven and while it is still

hot crumble it up using two forks. You can just buy some biscuits and crush them up if

you prefer. But this way you can flavour it how you want Place some butter into a bowl

and melt it, you can do this is saucepan if you don't have a microwave.

Add in your cookie crumbs and stir it well until you've got that butter evenly coated

all around it. Tip it onto some baking paper and squash it

down using a fork, then add more baking paper on top and use a rolling pin to squash it

more and make it thin and even layer, you can use two sticks on the side to help you.

Place it in the fridge to chill Once it is cold it will stick together, use

a circle cutter to cut out bases for our truffles. Place the cooled cheesecake mixture into a

bowl and whip using electric mixers. Place it into a piping bag fitted with a star

shaped nozzle. Pipe a little star by squeezing the bag then

stop and pull up. Once they are finished these cheesecake truffles

will need to be stored in the fridge and will last about 1 week.

Put them in the freezer to firm up and then place them onto a cooling rack with baking

paper underneath. Pipe chocolate over the top of each of them to encase the filling.

Once they are rest them on something small and round and pipe lines of white chocolate

from the top around and down to the base.

PUMPKIN At number 7 we have pumpkin truffles. To make

them take some pumpkin chop it up into chunks, place it into a roasting dish with a little

water, cover it with foil and roast it in the oven

for about 40 minutes or until it is soft, then let it cool.

Remove the rind and measure out 160g or 5.6oz Mash the pumpkin then add the cream and the

butter, stir them together and then heat in the microwave until the butter is melted.

Add the chocolate and stir through until it is melted. Now you can add spices of your

choice. Some countries have pumpkin spice and you can add the to taste. If you don't

have you can make it. Mix together cinnamon, nutmeg, ginger and cloves. I am going to add

about 1/2 a teaspoon of that and mix it through. It gives a pumpkin pie flavour. Pour that

into a blender and blend until it is smooth. If you don't have a blender I'll show you

an alternative when we make the next truffle. Pour that into a piping bag twist the top,

fold it under and place it on a plate in the fridge to cool.

Fill a silicone mold with chocolate and tip out the excess. When you do that fold the

paper over and scrape all the chocolate to one side and tip it back into your bowl.

Neaten up the tops and let them set. Fill each one with pumpkin ganache and then

seal with white chocolate on top. Smooth off the top using a spatula and once they are

set push them out of the molds. You can keep these pumpkin ones int eh fridge

for a few days.

BANANA truffles were the number 6 most requested. To make the filling take two bananas, some

chocolate, butter and orange juice. In a saucepan mash the bananas with a fork then add the

juice and stir through. Heat over the stove top and then add the butter and stir until

it is melted. Take it off the heat add the chocolate and

stir until it is melted. Immediately pour it into a fine sieve and

using a spatula or the back of a spoon push it through the sieve.

If you have a blender you use that instead of putting it through the sieve, we just want

to make it really smooth. The sieve way will take a bit longer but it

works well. Line a container with baking paper and pour

int he banana mixture. Level off the top and place that in the freezer.

Once frozen slice into cubes. You can of course pipe this into the centre of molded truffles

for a neater outcome but just incase you don't have any molds I'm showing you some options.

Take one of the cubes and place it on the end of the fork. Place it into the tempered

chocolate and spoon more over it. Lift up the fork and tap it onto the side of the bowl

to get of any excess then place that onto some baking paper.

Once they set you can trim off any excess chocolate from around the base.

Then pipe a couple of stripes of extra chocolate onto the top.

NOUGAT I have made a video showing how to make nougat

already to find it click on howtocookthat just under any of my videos, that will take

you to the channel. Then you can either click on videos and you'll see a list of all of

the videos, or you can choose a playlist and see everything under that category.

Slice your nougat into triangles and dip into the tempered chocolate, tap the fork on the

side and then place it onto a textured plastic sheet.

Once it is set peel it off and you have a pattern on the chocolate.

Use a knife to neaten around the base and if you like you can brush a little luster

dust onto the chocolate to high light the pattern.

OREO Lets have some fun with these and make them

different to all the other oreo truffles that you see out there.

Open up your oreo and take out the centre and roll it into a rough ball. Then we are

going to place those in the freezer so it doesn't matter if they are not perfect because

we'll be able to neaten them up once they are cold. Place the biscuit parts into a bag

and crush them. If you roll the rolling pin over it you'll get rid of any big bits.

Place some cream and chocolate into a bowl and microwave in short bursts until they it

is melted and smooth, pour in the oreo crumbs and mix together well using the back of your

spoon to kind of squash it together.

Take the middles out of the freezer and re-roll them to make smooth spheres.

Take 1/2 a tablespoon of mixture, add a ball of frosting to the middle and close over the

top to hide it completely. Then place them back into the freezer.

Once they are chilled drop them into tempered chocolate, take them out with a fork and tap

it on the side of the bowl then place them carefully onto the baking paper.

Once they are set and you bit into them you reveal the oreo ganache and frosting centre.

MARSHMALLOW / SMORES Make one quantity of the sugar cookie recipe,

roll it out between two sheets of baking paper and then cut lots of little circles. Remove

the excess dough and then bake them in the oven for 6 minutes or until just turning golden.

If you want to colour your chocolates you can colour white chocolate using powdered

oil based food colour. Then you can either cover the mold with the colour or put streaks

of different colours. If using streaks, let them set then top up with more chocolate and

tip it out like we've done before. Let that set then add half a marshmallow and top each

one with one of the cookies. Cover it with chocolate to seal it and smooth of the top.

Once they are set tip them out of the mold.

HONEYCOMB I have a whole video showing how to make honeycomb. Pour your honeycomb into

a bowl lined with non-stick baking paper and leave it to cool completely, that will take

a few hours. Turn it out of the bowl and smash it. You can just dip the big chunks in chocolate

but if you want neat even chocolates take the smaller bits and crush them a bit more,

you don't want a powder just little pieces. For chocolate you don't have to use boring

shaped molds you can use what you like. Fill the mold up with chocolate and then tip out

the excess. Neaten up the top and then add your honeycomb

chips. Top it up with more chocolate and neaten the

backs. Because we are encasing it in chocolate the honeycomb will stay crisp because none

of the moist air can get to it. Once it is set push on the back of the mold

to get them out and you have an army of little honey comb chocolate lego men.

COOKIES & CREAM Lets make this one extra special because it

was number 1

For the cookie part take some biscuit crumbs and place them on a baking tray. Bake them

for a few minutes until they are crispy. Add some vanilla extract to your cream and

heat it up. Add the chocolate to the hot cream and stir until it is smooth. Pour in your

crumbs. Now I found my crumbs softened and didn't stay super crispy. If you want them

to stay crispy you are going to need to coat them in butter before you add them so the

moisture from the cream can't get in. You can do that by adding melted butter tot he

crumbs before you add them to the ganache and stirring it in.

For a bit more of a fancy presentation you can use coloured cocoa butter, scrape a tiny

bit out using a knife and melt it in the microwave. Then use a brush to add a thin layer to the

molds. This mold that I am using is just half of a cheap sphere ice-cube tray you can get

silcione molds that are much better but also much more expensive. If you can't get coloured

cooca butter you could use plain cocoa butter and add oil based powdered food colouring

to it. Using a dry brush brush it with gold luster

dust and then tap the mold on the bench to get rid of any excess.