CHOCOLATE TRUFFLE SAUCE
THE BEST CHOCOLATE SAUCE ON EARTH!!! This is the only recipe I use (from Elinor Klivan's Bake and Freeze Chocolate Desserts), and it is just marvelous. The thick, fudgy, and gooey nature of this sauce will make your mouth water! *Prep time is cooking time.*
Provided by JamesDeansGirl
Categories Sauces
Time 30m
Yield 1 cup, about, 8 serving(s)
Number Of Ingredients 4
Steps:
- Put the butter and heavy cream in a medium saucepan and heat over medium-low heat until the cream is hot and the butter is melted (the cream will form tiny bubbles).
- Do not let the mixture boil.
- Remove pan from heat; add the chocolate and let it soften in the hot cream for about 30 seconds.
- Add the vanilla and whisk until the sauce is smooth and all the chocolate is melted.
CHOCOLATE TRUFFLES
Steps:
- Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
- Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
- With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.
RICH CHOCOLATE TRUFFLE WEDGES WITH RASPBERRY SAUCE
Oh sweet decadence... this grand prize winner from 'Taste of Home' certainly earned it's prize! I did however, feel the glaze was a tad bitter for my tastes (yes, (blush), I tampered with a winner), so I made an adjustment to it by adding a bit of confectioner's sugar for added sweetness. Using a fine brand of chocolate such as Ghiradelli will guarantee this dessert to reign supreme. I've also used Baker's with fabulous results. This is a beautiful, rich dessert that an elegant restaurant would serve their guests, and my family adored it! I took a picture after placing three red candy roses in the center but unfortunately I can't share it with you because I haven't gotten a digital camera yet. "Santa, are you listening...?"
Provided by Christmas Carol
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter and chocolate in a microwave or double boiler, stirring until smooth.
- Let cool for about 10 minutes.
- In a large mixing bowl, beat the eggs, sugar, vanilla, and salt until thick, about 5 minutes.
- Fold in the chocolate mixture.
- Stir in the flour, blending well.
- Pour into a greased and floured 9 inch springform pan.
- Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Cool completely on a wire rack.
- Meanwhile in a small saucepan, combine the glaze ingredients.
- Cook over low heat, stirring constantly, until glaze is smooth and melted.
- Cool slightly.
- Run a knife around edge of springform pan to loosen truffle dessert and transfer to a serving plate.
- Spread glaze over top and sides.
- If you wish to add any"decoration", press lightly onto dessert at this point as glaze will harden as it dries.
- For Raspberry Sauce, puree the raspberries in a food processor or blender.
- Press through a sieve to discard seeds.
- Stir in sugar.
- If you prefer a sweeter sauce add more sugar to taste.
- To serve, cut into wedges{this is a very rich dessert so a little goes a long way}, and spoon Raspberry Sauce over the top of each wedge.
- Garnish with freshly whipped cream, raspberries, and a sprig of mint if desired.
Nutrition Facts : Calories 394.2, Fat 25.3, SaturatedFat 15.1, Cholesterol 100, Sodium 181.6, Carbohydrate 43.3, Fiber 4.1, Sugar 31.5, Protein 4.9
CHOCOLATE TRUFFLE COOKIES
A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer (but you may have a hard time waiting for them to thaw before you eat them).
Provided by Kevin Barr
Categories Desserts Cookies Chocolate Cookie Recipes
Time 2h
Yield 36
Number Of Ingredients 11
Steps:
- In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
- Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 112.3 calories, Carbohydrate 13.9 g, Cholesterol 20.6 mg, Fat 6.8 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 40 mg, Sugar 10.7 g
EASY CHOCOLATE TRUFFLES
Chocolate truffles, beautifully wrapped in boxes, will put a smile on anyone's face - and they're so easy to make
Provided by Good Food team
Categories Treat
Time 4h35m
Yield Makes 50 (easily doubled or halved)
Number Of Ingredients 3
Steps:
- Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
- To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
- Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
- To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.
Nutrition Facts : Calories 67 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 1 grams protein
CHOCOLATE-WHISKEY TRUFFLES SOUFFLES WITH CARAMEL SAUCE
Categories Milk/Cream Mixer Chocolate Dessert Bake Whiskey Fall Pastry Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- Make truffles:
- Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until chocolate melts and mixture is smooth. Mix in whiskey. Chill until mixture is cold and firm, at least 2 hours.
- Drop truffle mixture by tablespoonfuls onto waxed paper. Line baking sheet with foil. Roll each chocolate drop between palms into ball (if truffle sticks to hands, dust hands with unsweetened cocoa powder); place on baking sheet. Freeze until hard, about 1 hour; then cover. (Can be prepared 1 week ahead. Keep frozen.)
- Make sauce:
- Place cream in small bowl. Scrape seeds from vanilla bean. Mix seeds and bean into cream.
- Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat; add cream (mixture will bubble vigorously). Return pan to low heat; stir until caramel is smooth. Boil until color deepens and caramel thickens, stirring occasionally, about 2 minutes. Strain caramel into small bowl. Chill sauce. (Can be prepared 1 week ahead. Cover and keep refrigerated.)
- Make soufflés:
- Whisk yolks to blend in medium bowl; set aside. Whisk 1/4 cup sugar, cornstarch and cocoa in medium stainless steel bowl until no cornstarch lumps remain. Whisk in milk. Add chocolate and butter. Scrape in seeds from vanilla bean; add bean.
- Place bowl with chocolate mixture over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture is smooth, about 2 minutes. Remove from over water. Gradually whisk some of hot chocolate mixture into yolks. Whisk yolk mixture back into bowl with chocolate mixture.
- Place over simmering water. Whisk until smooth and thickened to pudding consistency, about 4 minutes. Remove from over water. Gradually mix in whiskey. Remove bean; cool to lukewarm.
- Preheat oven to 450°F. Butter eight 2/3- to 3/4-cup soufflé dishes or custard cups; dust with sugar. Arrange dishes on baking sheet. Place 1 truffle in each dish.
- Using electric mixer, beat whites in medium bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until stiff but not dry.
- Fold whites into lukewarm soufflé base in 2 additions. Divide soufflé mixture among prepared dishes, filling almost to top. (Can be prepared 1 week ahead. Cover dishes with foil and freeze. Uncover but do not thaw before baking.) Place soufflés on baking sheet in oven; reduce temperature to 400°F. Bake until puffed and dry-looking on top, about 17 minutes for unfrozen or 22 minutes for frozen.
- Transfer dishes to plates. Sift powdered sugar over. Serve, passing cold caramel sauce separately.
CLASSIC CHOCOLATE TRUFFLE RECIPE BY TASTY
Here's what you need: semi-sweet chocolate chips, heavy cream, cocoa powder
Provided by Merle O'Neal
Categories Desserts
Yield 4 servings
Number Of Ingredients 3
Steps:
- In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency.
- Pour mixture into a bread pan.
- Allow to sit in refrigerator for 1 hour or until mixture is solid.
- With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
- Roll in cocoa powder for topping.
- Enjoy!
Nutrition Facts : Calories 969 calories, Carbohydrate 82 grams, Fat 77 grams, Fiber 13 grams, Protein 15 grams, Sugar 51 grams
CHOCOLATE RASPBERRY MOUSSE TRUFFLE CAKE, RASPBERRY-CASSIS SAUCE
This recipe is the winner, hands down! Just in case you want to know what it is that I'm saying -- this is the dessert that my friend Judy chose for her very elegant dinner party. This is not easy at all! It's very involved but it is so worth it! I can't begin to tell you; takes 3 hours plus baking, cooling and chilling times. Allow the truffle cake to chill overnight before serving. I am posting this for safe keeping. Can be made up to four days ahead of time.
Provided by Manami
Categories Dessert
Time 4h
Yield 18-20 serving(s)
Number Of Ingredients 41
Steps:
- MAKE THE CHOCOLATE SOUR CREAM CAKE:.
- Preheat oven to 350ºF.
- Lightly butter the bottom and sides of two 9x2" round cake pans. Line the bottoms of the pans with parchment paper. Dust the sides of the pans with flour and tap out the excess.
- Sift together flour, baking soda and salt onto a piece of waxed paper.
- Place chocolate in microwave-safe bowl. Microwave on medium(50%power)1 minute. Stir. Microwave 1 minute more or until chocolate softens.
- Stir until smooth. Let cool.
- Beat butter and shortening in mixing bowl until creamy, using electric mixer at medium speed.
- Add brown sugar.
- Continuing to beat, gradually add granulated sugar over a 4 minute period.
- Continue beating for another 1-2 minutes or until mixture is a light texture and off-white in color. Beat in vanilla.
- Beat eggs with fork until frothy. At medium speed while continuing to beat, slowly add beaten eggs to batter.
- Add sour cream aand beat until smooth. Beat in melted chocolate until blended. Scrape down sides and bottom of bowl with rubber spatula.
- At low speed, beat in flour mixture alternating with milk, beginning and ending with flour, mixing until just blended. Mix batter for 10 more seconds.
- Divide batter between prepared pans and smooth top.
- Bake 35-40 minutes or until center springs back when gently pressed with a finger.
- Cool in pans on wire racks for 5 minutes.
- Run a thin-bladed knife around the edges of layers to loosen. Invert the cake layers onto wire racks.
- Peel off the paper circles and leave them loosely attached to the bottom of the cake layers. Reinvert the layers onto other racks so that they are right side up.
- Cool cake layers completely.
- MAKE THE RASPBERRY SYRUP:.
- Combine water and sugar in small saucepan. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved.
- Raise heat to medium-high and bring syrup to boil. Remove the pan from heat and stir in the raspberry brandy and Grand Marnier.
- Keep syrup covered until ready to assemble the cake.
- MAKE THE CHOCOLATE RASPBERRY MOUSSE:.
- Put chocolate in food processor fitted with the metal chopping blade. Cover and process 30-45 second or until finely ground.
- Combine frozen raspberries and 1/3 cup sugar in a noncorrosive medium saucepan. Cook over medium-heat, stirring constantly, until sugar dissolves and raspberries soften.
- Press raspberry mixture through a fine meshed sieve into noncorrosive saucepan. Discard seeds. Cook raspberry pureé over medium-high heat until it reduces to 1/3 cup.
- Pour hot pureé over ground chocolate.
- Combine egg yolks, 3 tablespoons sugar and salt in small bowl. Whisk vigorously until well blended.
- Scald 3/4 cup heavy cream in a small saucepan over medium heat. While whisking constantly, temper egg yolk mixture into saucepan of hot cream.(To temper eggs; stir a little of the hot cream into eggs to warm "temper" them. The warmed eggs are then stirred into the remaining hot mixture. Tempering helps to prevent eggs from curdling).
- Continue to cook over low heat, stirring constantly, until mixture starts to thicken. (Do not allow the custard to overcook or the custard will be grainy.).
- With the motor of the food processor running immediately pour the hot custard through the feed tube. Process for 15-25 seconds or until chocolate is completely melted.
- With a spatula, scrape down the side of bowl.
- Add raspberry brandy, Grand Marnier and vanilla. Process briefly until blended.
- Turn chocolate/raspberry mixture into large bowl.
- Whip remaining heavy cream in chilled bowl just until it starts to thicken and barely forms soft peaks, using electric mixer at high speed.(Do not overwhip cream or mousse will be grainy.).
- Using a rubber spatula gently fold one-third of whipped cream into chocolate/raspberry mixture to lighten it. Fold in remaining whipped cream.(Do not OVERFOLD the mousse.) Keep the mousse at room temperature while preparing cake layers.
- ASSEMBLE THE TRUFFLE CAKE:.
- Line the inside of 2 quart round glass bowl with plastic wrap. Remove paper circles from bottoms of cake layers. Using a long serrated knife, slice each cake layer in half horizantally.
- Trim one cake layer into 6-1/4" circle. Generously brush with some of the raspberry soaking syrup. Place the cake circle into the bottom of the prepared bowl. Spoon slightly less than half of the chocolate raspberry mousse over the cake and spread it evenly with a spatula.
- Trim a second cake layer into 7-1/2" circle and generously brush with soaking syrup. Place cake circle on top of the mousse and press it down gently. Cover with remaining mousse.
- Brush a third layer cake with remaining syrup and press it gently on top of the mousse.
- Wrap the bowl in plastic-wrap and chill the truffle cake overnight.(Reserve the leftover cake layer for another use. It may be frozen for up to 1 month.).
- MAKE THE RAPBERRY-CASSIS SAUCE:.
- Combine frozen raspberries, red currant jelly and sugar in noncorrosive medium saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved and the berries are soft. Do not let mixture boil.
- Strain raspberry mixture a fine-meshed sieve into a bowl. Discard seeds. Pour raspberry pureé back into noncorrosive medium saucepan.
- Put arrowroot in small cup. Slowly stir in water until mixture is smooth. Stir arrowroot paste into raspberry mixture.
- Cook raspberry mixture over medium heat, stirring constantly, until mixture comes to a gentle boil. Continue to boil for 30-60 seconds or until sauce is translucent.
- Do not boil more than 1 minute or the sauce will become watery. Remove pan from heat. Cool sauce to room temperature and stir in Crème de Cassis, to taste. Transfer sauce to a bowl; cover and refrigerate.
- MAKE THE TRUFFLE FROSTING:.
- Put chocolate in food processor fitted with metal chopping blade. Process for 30-45 seconds or until finely ground.
- Heat cream, corn syrup and salt in small saucepan over medium heat to a gentle boil.
- Pour cream mixture over chocolate in food processor. Add vanilla. Let the mixture stand for 30 seconds to melt chocolate. Process briefly until mixture is smooth. Turn into a small bowl and cover surface with plastic wrap.
- Let mixture stand at room temperature for about 1 hour or until stiff enough to frost truffle cake.
- ASSEMBLE THE TRUFFLE CAKE:.
- Remove the plastic from the top of the truffle cake bowl. Invert bowl onto cake plate and remove bowl and plastic wrap from the top of the cake.
- Using a small metal cake spatula, cover the cake with an even layer of truffle frosting.
- Create decorative swirls in the frosting using the back of a soup spoon.
- Lightly dust the cake with cocoa powder.
- Store the truffle cake in refrigerator under a cake dome for up to 4 days.
- TO SERVE:.
- Spoon a pool of raspberry-cassis sauce onto a dessert plate. Lay a slice of cake on top of sauce. Garnish with fresh raspberries.
Nutrition Facts : Calories 697.4, Fat 37.3, SaturatedFat 21.1, Cholesterol 138.1, Sodium 237.5, Carbohydrate 87.8, Fiber 4.7, Sugar 62.4, Protein 6.6
HOW TO MAKE CHOCOLATE TRUFFLES
If you've never made homemade truffles before, these are way easier than you think, and make for an impressive edible gift. I ended up doing a gingerbread spice version, which is chef-speak for pumpkin spice, but the fun part is getting to flavor these any way you like! To guarantee the perfect ganache, use a scale to make sure you match 60% of the chocolate's weight in cream.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h
Yield 18
Number Of Ingredients 9
Steps:
- Add chocolate chips to a heat-proof mixing bowl; add ginger, cinnamon, black pepper, salt, and cayenne. Heat cream over medium heat until it just starts to simmer. Immediately remove from heat and pour hot cream over chocolate. Shake bowl slightly to fully cover the chocolate; let sit for 2 minutes. Slowly whisk until well combined and a thick, glossy ganache forms.
- Cover ganache with plastic wrap and let cool to room temperature or until firm enough to scoop, about 15 minutes. Form about 2 teaspoons of the ganache into balls using a small sorbet scoop, or roll by hand. Place balls onto a baking sheet lined with silicone or parchment paper. Refrigerate until cold and firm, about 15 minutes, then re-roll as needed to smoothen.
- Place a heat-proof bowl over a pot of hot water on the lowest heat settling. Add most of the chocolate chips, reserving about 1/3 cup, to the bowl and let melt, about 5 minutes. In the meantime, break gingersnap in half and place on a plate next to a microplane. Stir the reserved chocolate chips into the melted chocolate until they disappear. Remove from heat.
- Dip truffles into the melted chocolate by hand or by holding each truffle with a fork and spooning the chocolate on top. Place truffles on the baking sheet and swirl the tops with your finger. Grate the gingersnap on top. Let truffles rest on the baking sheet until the coating dries and hardens completely, trimming away excess chocolate from the bases using the back of a knife if desired.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 25.7 g, Cholesterol 14.9 mg, Fat 13.8 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 8.1 g, Sodium 27.2 mg, Sugar 0.1 g
CHOCOLATE TRUFFLE PIE WITH RASPBERRY SAUCE
Warm days warrant a cool dessert like this frosty and refreshing pie. The raspberry sauce combined with rich chocolate and ice cream make each slice irresistible. All eyes will light up when you pull out this pleaser!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Freeze for 30 minutes. Spread chocolate ice cream over crust; freeze for 1 hour or until firm., In a microwave, melt chocolate chips and whipping cream; stir until smooth. Cool slightly. Quickly and carefully spread over chocolate ice cream. Freeze for 30 minutes. Top with vanilla ice cream; sprinkle with almonds. Cover and freeze until firm., For sauce, in a blender, cover and puree raspberries. Strain and discard seeds. In a saucepan, combine cornstarch and raspberry juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely. , Remove pie from the freezer 10 minutes before cutting. Serve over raspberry sauce.
Nutrition Facts : Calories 435 calories, Fat 26g fat (15g saturated fat), Cholesterol 55mg cholesterol, Sodium 197mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 4g fiber), Protein 5g protein.
CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE
Are you a chocoholic? This dessert with raspberry puree is death by chocolate. I got this recipe in my family. It is a hit especially during the holiday season, but is also excellent for Valentine's day, or anytime you have to satisfy a sweet tooth.
Provided by coasterfood lover
Categories Dessert
Time 25m
Yield 1 loaf, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Line 8 1/2 by 4 1/2 inch loaf pan with plastic wrap.
- In a small bowl mix 1/2 cup cream with egg yolks until blended.
- In a large saucepan over medium heat, combine chocolate, 1/2 cup corn syrup and butter, and cook five minutes or until chocolate and butter melt, stirring constantly.
- Add egg mixture; cook three minutes longer, stirring constantly.
- Remove from heat and cool to room temperature.
- In a medium sized bowl with electric mixer at high speed, beat remaining 1 1/2 cups cream, confectioner's sugar and vanilla until soft peaks form.
- With rubber spatula, fold cream mixture into chocolate mixture until no streaks remain. (Wait until chocolate mixture is cooled sufficiently or the cream will separate, and you don't want that.).
- Pour into prepared pan. Refrigerate overnight or chill in freezer for three hours.
- For raspberry puree: Puree thawed raspberries in their liquid in a blender or a food processor. Run puree through a wire strainer to separate seeds and strain puree into a small bowl. Stir in remaining 1/3 cup corn syrup to the puree.
- Garnish truffle loaf with fresh raspberries and mint leaves if desired, and serve with raspberry puree.
Nutrition Facts : Calories 500.8, Fat 34.8, SaturatedFat 21.1, Cholesterol 116.2, Sodium 103.6, Carbohydrate 52.4, Fiber 3.3, Sugar 34.7, Protein 3.3
CHOCOLATE TRUFFLES 4 WAYS
One recipe, 4 different ways to impress. Win over your loved ones with homemade chocolate truffles so good, you'll never have to buy them again. Included are 4 exciting coating ideas!
Provided by TheOtherJuliaGulia
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Heat cream in a small saucepan over medium until steaming, about 5 minutes.
- Meanwhile, combine semisweet and bittersweet chocolate with butter in a medium bowl. Pour hot cream over chocolate and let stand for 1 minute. Stir until melted and smooth. Stir in vanilla and salt. Pour into a shallow dish, such as a pie plate, cover, and refrigerate until ganache is scoopable, about 30 minutes.
- Place strawberries in a mini food processor and pulse until finely chopped but not powdered, about eight 1-second pulses. Place in a small bowl.
- Place mints in a zip-top bag and whack with a mallet about 5 times until coarsely crushed. Transfer to a separate small bowl. Place cocoa powder and powdered peanut butter in small bowls.
- Scoop tablespoonfuls of ganache and roll into balls; your hands will warm up the ganache if it got too firm. Place on a parchment-lined plate.
- Roll 3 truffles in each coating, pressing to adhere. Chill until ready to serve.
Nutrition Facts : Calories 185.9 calories, Carbohydrate 18 g, Cholesterol 21.1 mg, Fat 12.5 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 7.5 g, Sodium 37.7 mg, Sugar 11.7 g
WHITE CHOCOLATE TRUFFLE SAUCE
Try this unbelievable sauce over cakes, waffles, and of course, ice cream! ***Prep time is just chilling time; otherwise, this goes together in a pinch.***
Provided by JamesDeansGirl
Categories Sauces
Time 2h10m
Yield 1 1/4 cups, approximately
Number Of Ingredients 3
Steps:
- Heat the white chocolate and butter together in a heavy saucepan over low heat, stirring constantly, until melted.
- (The mixture may be thick and grainy.) Remove pan from heat; stir in the heavy cream until smooth.
- Cover and refrigerate about 2 hours, or until chilled.
Nutrition Facts : Calories 1224.4, Fat 97.3, SaturatedFat 60, Cholesterol 198.3, Sodium 289.4, Carbohydrate 83.2, Sugar 80.5, Protein 10.1
CHOCOLATE TRUFFLES
If the word "ganache" intimidates you, you are not alone. Maybe if the stuff were called "basic, simple and entirely superior chocolate sauce," more people would make it. Ganache is not just chocolate sauce, though; it is also the basis for the easiest chocolate truffles.
Provided by Mark Bittman
Categories easy, quick, snack, candies, dessert
Time 1h30m
Yield About 1 1/2 cups ganache, or 24 truffles
Number Of Ingredients 3
Steps:
- Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
- Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
- If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners' sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.
More about "chocolate truffle sauce recipes"
CHOCOLATY TRUFFLE SAUCE RECIPE - THEFOODXP
From thefoodxp.com
Ratings 1Calories 171 per servingCategory Dips And Sauces
- Take a medium saucepan and add butter and heavy cream to it. Heat it over low heat and make sure the cream is mixed well and the butter is melted.
- Now, after the mixture of cream is ready, add the chocolates into it and wait until they completely melt.
- Add some vanilla extract to this sauce and whisk it correctly, make sure no lumps are formed and the sauce is smooth.
CHOCOLATE TRUFFLE SAUCE RECIPE, KIDS RECIPES - TARLA DALAL
From tarladalal.com
Carbohydrates 3.7 gFiber 0 gEnergy 81 calProtein 1.3 g
GHIRARDELLI CHOCOLATE COMPANY
From ghirardelli.com
CHOCOLATE CREAM TRUFFLES | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE RECIPE | MYRECIPES
From myrecipes.com
RECIPE: DARK CHOCOLATE TRUFFLE SAUCE | BLUE DIAMOND
From bluediamond.com
CHOCOLATE TRUFFLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE CHOCOLATE TRUFFLE SAUCE | HALE AND BELLE
From haleandbelle.com
CHOCOLATE TRUFFLE SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DECADENT CHOCOLATE TRUFFLE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
130 CHOCOLATE & TRIFLE & SAUCE IDEAS IN 2022 | DESSERTS ...
From pinterest.ca
CHOCOLATE & ALMOND TRUFFLE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE TRUFFLE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE & ALMOND TRUFFLE SAUCE RECIPE | LAND O’LAKES
From landolakes.com
CHOCOLATE TRUFFLES | VERY BEST BAKING
From verybestbaking.com
TRUFFLE SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MARKS AND SPENCER’S CHOCOLATE TRUFFLE SAUCE LOOKS SO GOOD
From delish.com
EASY CHOCOLATE TRUFFLES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HOW TO MAKE CHOCOLATE TRUFFLES | ALLRECIPES
From allrecipes.com
CHOCOLATE TRUFFLE SAUCE | EPICURE.COM
From epicure.com
10 BEST BAKING WITH CHOCOLATE TRUFFLES RECIPES - YUMMLY
From yummly.com
CHOCOLATE TRUFFLE POTS WITH CARAMEL SAUCE RECIPE ...
From deliciousmagazine.co.uk
12 CHOCOLATE TRUFFLE RECIPES THAT'LL MAKE YOU FEEL FANCY
From allrecipes.com
CHOCOLATE WHISKEY TRUFFLE SOUFFLE WITH CARAMEL SAUCE RECIPE
From foodnewsnews.com
CHOCOLATE TRUFFLE SAUCE - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
CHOCOLATE TRUFFLES - COOKING CLASSY
From cookingclassy.com
13 FLAVOURED CHOCOLATE TRUFFLE RECIPE GUIDES: WHEN YOU ...
From truffleaddict.com
CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE RECIPES - FOOD ...
From foodnewsnews.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #5-ingredients-or-less #sauces #condiments-etc #easy #chocolate #dietary #low-sodium #sweet-sauces #low-in-something #number-of-servings
You'll also love