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 TRUFFLE TART
Categories Chocolate Dairy Egg Dessert Bake Freeze/Chill Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Make crust:
- Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.
- Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
- Make filling while crust cools:
- Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
- Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
- Assemble and bake tart:
- Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
- Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.
CHOCOLATE ORANGE-TINI TRIFLE
Cross a Mississippi mud pie with a marmalade martini and the result is this grown-up Christmas trifle. It makes a wonderful indulgent end to a festive menu
Provided by Miriam Nice
Categories Dessert
Time 1h15m
Number Of Ingredients 16
Steps:
- To make the posset, put the cream, sugar and both zests in a pan and bring to a simmer. Turn up the heat and bubble for 3 mins exactly, then remove from the heat and stir in the citrus juice. Sieve the mixture into a large trifle bowl and chill for at least 4 hrs, or overnight until set.
- Scatter the madeira cake pieces over the posset layer.
- To make the fruit layer, stir the marmalade and vodka together, pour over the chopped fruit and mix. Tip the mixture over the cake pieces and return to the fridge to chill.
- Meanwhile, make the custard. Put the chocolate and custard in a pan stirring over a low heat and gently warm until the mixture is piping hot and the chocolate has melted. Leave to cool, stirring occasionally to stop a skin forming. Once cooled, pour over the fruit layer.
- To make the mousse, put the cream and egg whites in separate bowls, adding a pinch of salt to the egg whites. Using a very clean electric whisk, beat the egg whites to stiff peaks, add the sugar and briefly whisk again. Whisk the cream until it just holds its shape, then fold in the yogurt.
- Chop the chocolate, put it in a bowl set over a pan of simmering water and stir until melted, or melt in the microwave in short bursts. Leave to cool for 3-5 mins, then stir in the egg yolks.
- Add a large spoonful of the egg whites to the chocolate mixture and stir to loosen. Add the remaining egg whites and the whipped cream. Fold everything together with a large metal spoon, keeping as much air in as possible. When there are no more visible streaks, dollop the mousse on top of the trifle. Decorate with your chosen toppings. Will keep in the fridge for up to three days without toppings.
Nutrition Facts : Calories 754 calories, Fat 56 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
CHOCOLATE TRUFFLE CAKE
Steps:
- For the Truffles: Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt. When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
- Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray. Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
- For the Cake: Position a rack in the center of oven and preheat oven to 350 degrees. Butter, or coat with vegetable spray, 8 oversize muffin cups (4 inches wide and 2 inches deep) or 1 1/4 cup custard cups. Line bottoms with rounds of waxed paper. (To cut out the rounds, place 1 of the cups on waxed paper and trace rounds the bottom with a pencil. Then cut the 8 circles.) Set aside.
- In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly.
- Meanwhile, in the large bowl of an electric mixer. with a paddle or beaters, on high speed, beat eggs, egg yolks, and sugar until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat just until combined. Remove the bowl and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups top with 1 truffle, and cover with the remaining batter. Arrange cups on a baking tray and bake until edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes. Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off paper.
- Serve warm Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.
EASY MINT CHOCOLATE TRUFFLES
Moist, rich, chocolaty truffles made with brownie mix that taste like a soft Thin Mint® cookie. Fancy enough to serve for company or at a party, yet super easy and affordable.
Provided by NicoleMcmom
Time 1h35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 9x13-inch pan with cooking spray.
- Combine brownie mix, oil, water, and eggs in a large bowl. Stir 50 strokes with a spoon. Spread into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 31 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
- Break up warm brownies into a large bowl. Roughly chop mint thins and add to the bowl; stir until well combined, allowing the brownies' heat to slightly melt the chocolate.
- Form mixture into 1 1/2-inch balls, pressing firmly so they hold together. Chill in the refrigerator for 20 minutes.
- Combine chocolate chips and oil in a small microwave-safe bowl; microwave in 30-second intervals, stirring after each one, until melted and smooth.
- Dip each brownie ball into the melted chocolate and turn with a fork to coat. Lift and allow excess chocolate to drip off. Place dipped truffles onto a tray lined with waxed or parchment paper. Top with sprinkles, if desired.
- Refrigerate for 5 minutes (or let sit at room temperature for 20 minutes) until chocolate has set.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 29.4 g, Cholesterol 15.5 mg, Fat 15.5 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 73.3 mg, Sugar 10.9 g
CHOCOLATE TRUFFLE
The subtle coffee flavor of these rich, velvety candies blends well with the dark chocolate coating, and the white drizzle adds charm. Stacy Abell of Olathe, Kansas shared the recipe.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a small microwave-safe bowl, melt chocolate chips. Add the cream cheese, coffee granules and water; mix well. Chill until firm enough to handle. , Shape into 1-in. balls; place on a waxed paper-lined baking sheet. Chill for 1-2 hours or until firm. , In a small microwave-safe bowl, melt candy coating. Dip balls in coating; return to baking sheet and let stand until set. , In another microwave-safe bowl, melt vanilla chips with shortening; stir until smooth. Transfer to a pastry or plastic bag; cut a hole in the corner of bag. Drizzle over truffles. Store in the refrigerator.
Nutrition Facts : Calories 125 calories, Fat 8g fat (6g saturated fat), Cholesterol 5mg cholesterol, Sodium 15mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE TRUFFLE FROSTING
Luscious chocolate truffle frosting for chocolate cakes. Dust the frosted cake with cocoa powder for a beautiful, velvety finish. Makes enough to cover a 8-10 cm high cake baked in a 22 cm round cake tin, so if you're making a big cake, you might want to make a double batch.
Provided by stormylee
Categories Dessert
Time 10m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Whip the heavy cream until stiff.
- Melt the chocolate over a double boiler.
- When the chocolate has melted, add the butter and stir until the butter melts.
- Allow the mixture to cool a bit.
- Add the whipped cream, the powdered sugar and cognac or coffee (if using), stir to combine.
- If the frosting is very liquid-y at this point, let it sit in the fridge until it becomes thicker and spreadable.
- Frost your cake and transfer to the fridge, allow the frosting to set before serving.
Nutrition Facts : Calories 1647.5, Fat 166, SaturatedFat 103.4, Cholesterol 242.7, Sodium 365, Carbohydrate 78.4, Fiber 28.2, Sugar 26.2, Protein 24.4
EASIEST CHOCOLATE TRUFFLES
Not an "authentic" Swiss truffle in that it lacks fresh cream, but a very easy and inexpensive treat that even small children would enjoy making with adult supervision. Plan for four hours refrigeration time. Recipe adapted from Extending The Table: A World Community Cookbook (1991) and submitted for Zaar World Tour II.
Provided by Debs Recipes
Categories Candy
Time 15m
Yield 25-30 serving(s)
Number Of Ingredients 3
Steps:
- Melt and stir together chocolate chips and milk in a double boiler over low heat (or use your microwave); add butter and stir briefly until it is melted; remove from heat; cover and refrigerate four hours or overnight.
- Form chocolate mixture into small balls using a teaspoon and your fingers; the mixture will seem stiff at first but the heat from your fingers will soften it.
- Roll truffles in your choice of cocoa powder, chopped nuts (hazelnuts would be a good choice as they are popular in Switzerland), powdered sugar, finely shredded coconut, chocolate sprinkles, or in melted and slightly cooled milk chocolate or white chocolate.
- Store truffles in the refrigerator for up to one week.
Nutrition Facts : Calories 58.1, Fat 4.9, SaturatedFat 3, Cholesterol 7.5, Sodium 21.1, Carbohydrate 4.4, Fiber 0.4, Sugar 3.8, Protein 0.4
RASPBERRY TRUFFLE COCKTAIL
This adults-only hot chocolate is a decadent addition to any holiday gathering. It can easily be adapted to dairy lovers' tastes by substituting chocolate milk and heavy cream for the almond products.-Melanie Milhorat, New York, New York
Provided by Taste of Home
Time 10m
Yield 1 serving.
Number Of Ingredients 5
Steps:
- Place chocolate almond milk in a small saucepan; heat through. Add vodka and raspberry liqueur; transfer to a mug., Pour vanilla almond milk into a small bowl. With a frother, blend until foamy. Spoon foam into mug. Sprinkle with cocoa if desired.
Nutrition Facts : Calories 259 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 199mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
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