DOUBLE CHOCOLATE MOCHA TRIFLE
This is a great party dessert for the chocolate lover in all of us. Optional: decorate top with canned whipped topping swirl and shaved chocolate curls. Make sure you get a little of each layer in every serving. Enjoy!
Provided by ADRSEW
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h15m
Yield 15
Number Of Ingredients 7
Steps:
- Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
- In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
- In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 37.7 g, Cholesterol 6.9 mg, Fat 10.1 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 4.3 g, Sodium 186.1 mg, Sugar 7.6 g
DOUBLE CHOCOLATE TRUFFLES
Here's a delicious holiday treat that's very rich and chocolaty. -Ruth Gordon, Lakewood, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, melt the semisweet chocolate chips and butter with cream; stir until smooth. Add vanilla; cool. Refrigerate until almost solid but still workable, about 1 hour. , Shape into 1/2-in. balls. In a microwave, melt white chips and 1 tablespoon shortening; stir until smooth. Dip half of the balls in white chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. , Microwave milk chocolate chips and remaining shortening; stir until smooth. Dip remaining balls in milk chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. , If desired, drizzle truffles with melted chocolate of opposite color. Store in an airtight container.
Nutrition Facts : Calories 122 calories, Fat 9g fat (5g saturated fat), Cholesterol 9mg cholesterol, Sodium 23mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
IRISH CREAM DOUBLE CHOCOLATE TRUFFLE FUDGE
I found this recipe a while ago and decided to share. It is so rich--the recipe originally called for nuts, but honestly you do not need them. This fudge is heavenly and besides, not everyone likes nuts. Of course you may add them by stirring in the fudge mixture or pressing into topping. I hope you enjoy! 8)
Provided by OceanIvy
Categories Candy
Time 30m
Yield 1 batch
Number Of Ingredients 9
Steps:
- To make: Melt the chocolates together, stirring until smooth; remove from burner.
- Blend in the 2 tbsp butter then Irish cream, beating until smooth.
- When fudge is even, spread over and chill.
- Spray a 8-inch square pan with cooking spray, setting aside for now.
- In a saucepan, melt the chocolate and butter until soft the smooth.
- You do NOT want to over-heat!
- Stir mixture.
- Combine the chocolate mixture with the sugar and cream.
- Continue stirring until mixture is smooth.
- Pour mixture into pan.
- Smooth the top of fudge by laying piece of plastic wrap, pressing carefully and evenly.
- Prepare the topping as noted above.
- Evenly spread topping over fudge and chill for a few hours before cutting.
DOUBLE CHOCOLATE NUTELLA™ COOKIE TRUFFLES
Chocoholics, rejoice! This cookie truffle is for you in all its chocolate, hazelnut glory!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 52
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
- In food processor, process half of the cookies to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese and Nutella™ spread. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 52 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
- In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
- Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in melted chocolate. Return to lined cookie sheet; immediately decorate top with sprinkles. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Repeat with second half of cookie balls. Store covered in refrigerator.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Truffle, Sodium 50 mg, Sugar 7 g, TransFat 0 g
MAKEOVER CHOCOLATE TRUFFLE DESSERT
The original version of this unbelievably over-the-top truffle dessert tastes like it took all day to make! But after our makeover, it can be made with just 30 minutes of hands-on work, so you can focus on other things during this busy season.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Prepare brownie batter according to package directions. Spread into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Place chocolate chips in a food processor; cover and process until finely chopped. In a small microwave-safe bowl, combine 1 cup cream, butter and coffee granules. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until butter is melted; stir until smooth. With food processor running, add cream mixture to chocolate chips in a slow, steady stream. Add vanilla; cover and process until smooth. , Cut a small hole in the corner of a pastry or plastic bag. Fill with 1/4 cup chocolate mixture; set aside for garnish. Transfer remaining chocolate mixture to a large bowl. , Remove sides of springform pan. Spread half of the chocolate mixture over brownie layer, spreading evenly over top and sides. In a small bowl, beat remaining cream until soft peaks form; fold into remaining chocolate mixture. Spread over chocolate layer. Gently press cookies into sides of dessert. , Pipe reserved chocolate mixture on top. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting.
Nutrition Facts : Calories 490 calories, Fat 34g fat (17g saturated fat), Cholesterol 67mg cholesterol, Sodium 175mg sodium, Carbohydrate 46g carbohydrate (34g sugars, Fiber 3g fiber), Protein 4g protein.
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- Mix heavy cream and coconut oil in a small pot over med-low heat and bring to a strong simmer. Remove from heat and add the vanilla and chocolates.
- Prepare desired coatings and place in separate bowls. Once the chocolate is hardened, use a melon baller or a small cookie scoop to create balls of chocolate (bite-size is best). Roll each ball in your hands to round and smooth, but don't worry about trying to make them perfectly round.
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