Black Forest Truffles Food

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BLACK FOREST TRUFFLES



Black Forest Truffles image

Make and share this Black Forest Truffles recipe from Food.com.

Provided by JLBurnell

Categories     < 4 Hours

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 6

1 lb dark semi-sweet chocolate, chopped, divided
2/3 cup cream
3 tablespoons kirschwasser (optional)
1/2 cup dried cherries, finely chopped
1/3 cup cocoa powder
additional dried cherries, chopped (to garnish)

Steps:

  • Place 9 ounces of chopped chocolate in a large bowl.
  • Scald the cream in a small saucepan until small bubbles form along the sides of the pan.
  • Pour the hot cream over the chocolate and let it sit for 1 minute.
  • Gently whisk the chocolate and cream until it is well-combined. Stir in the chopped cherries and the kirschwasser.
  • Cover the chocolate with cling wrap and allow it to come to room temperature. Place the truffle cream in the refrigerator to firm up for about 2 hours.
  • Form the truffles. You can use a spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Alternately, you can fill a piping bag (fitting with a ½-inch round tip) and pipe 1-inch mounds on a prepared baking sheet. Either way, place the formed truffles in the refrigerator to firm up for an hour.
  • Pour the cocoa powder on a sheet of waxed paper or parchment. Dust your hand with cocoa, and roll the truffle mounds into balls. Return to the refrigerator until firm, about 1-2 hours.
  • Temper the remaining pound of chocolate.
  • Dip the formed truffles in the chocolate and return them to the baking sheet. While the chocolate is still wet, top each truffle with a sliver of dried cherry. Repeat for all truffles, and chill in the refrigerator until set, about 15 minutes. Serve at room temperature, and store excess in an airtight container in the refrigerator.

BLACK FOREST CHOCOLATE TRUFFLES



Black Forest Chocolate Truffles image

Delicate melt in the mouth chocolate truffles flavored with Black Forest kirsch brandy.

Provided by Angela Schofield

Time 20m

Number Of Ingredients 6

7 oz. butter (soft)
1 cup powdered sugar
3.5 oz. semi-sweet chocolate
7 oz. dark chocolate
6-8 tbsp. Schwarzwälder Kirschwasser (alternative cherry brandy)
1 tsp. vanilla extract

Steps:

  • Whisk soft butter until creamy and light.
  • Sieve powdered sugar onto to butter and beat until well combined and fluffy.
  • In a medium-sized bowl melt chocolate either in 30-increments in the microwave (stir after every 30 seconds to prevent burning) or in a double boiler.Add the melted chocolate to the butter-sugar mix and combine well.
  • Stir in Kirschwasser and vanilla extract.
  • Cover the bowl and allow to rest for about 1 hour in the fridge.
  • Use a small cookie scoop or a small spoon to scoop of a small amount of the mixture. Roll between hands to form a small ball. This works best if you wear gloves and occasionally rinse your hands under cold water.
  • Roll in dark chocolate shavings, cocoa powder or powdered sugar.
  • Place on a large plate and allow to rest.

Nutrition Facts : ServingSize 1 Truffle, Calories 86 kcal, Carbohydrate 7 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 33 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 2 g

BLACK FOREST TRIFLE



Black Forest Trifle image

Provided by Katie Lee Biegel

Categories     dessert

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 22

Nonstick cooking spray
2 cups all-purpose flour, plus more for dusting
1 1/2 cups sugar
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1 cup buttermilk
1/2 cup canola oil
2 teaspoons pure vanilla extract
1 cup very hot, strong coffee
1 cup cocoa powder
1 cup sugar
1/2 cup cornstarch
1/2 teaspoon kosher salt
4 cups reduced-fat milk
3 large egg yolks, lightly beaten
2 teaspoons pure vanilla extract
2 cups heavy whipping cream
1/2 cup sugar
1 teaspoon pure vanilla extract
Two 15-ounce cans pitted cherries, drained

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease and flour a 13-by-9-inch baking pan. In a large bowl, sift together the flour, sugar, cocoa, baking soda, salt and baking powder. Add the buttermilk, oil and vanilla. Stir until just combined. Add the coffee and mix well. Pour into the pan and bake until a toothpick comes out clean, about 40 minutes.
  • Cool the cake completely. Crumble the cake into medium chunks, cover, and then set aside.
  • For the pudding: In a large saucepan set over medium heat, combine the cocoa, sugar, cornstarch and salt, and mix well. Whisk in the milk. Stir constantly with a wooden spoon while the mixture comes to a low boil and thickens, 7 to 9 minutes. Reduce the heat to very low. Stir a couple tablespoons of the hot mixture into the egg yolks, then stir the egg yolks back into the hot mixture to temper. Stir constantly until the mixture thickens to the consistency of pudding, 3 to 4 minutes. Remove from the heat and stir in the vanilla. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming, and then cool.
  • For the whipped cream: Using an electric mixer set on high speed, beat the cream, sugar and vanilla until stiff peaks form.
  • Place half of the cake crumbles in the bottom of a trifle dish. Top with half of the pudding, then half of the cherries, and half of the whipped cream. Repeat the layering with the remaining cake, pudding, cherries and whipped cream. Save a few cherries or cake crumbs to garnish the top layer. Cover with plastic wrap and refrigerate for at least 2 hours or up to 1 day.

BLACK FOREST (CHOCOLATE CHERRY) TRUFFLES RECIPE



Black Forest (Chocolate Cherry) Truffles Recipe image

These Black Forest Truffles are a delicious twist on classic truffles, with a tart and tangy chocolate-cherry flavor.

Provided by Elizabeth LaBau

Categories     Cookies and Candy     Dessert

Time 1h6m

Yield 36

Number Of Ingredients 7

9 ounces dark chocolate (finely chopped)
2/3 cup cream
Optional: 3 tablespoons kirschwasser (or other cherry liqueur)
1/2 cup dried cherries (finely chopped)
1/3 cup cocoa powder
1 pound chocolate candy coating
Garnish: things like red sprinkles, dried cherries, red candy coating, etc

Steps:

  • Begin by making the chocolate-cherry ganache. First, place the chopped chocolate in a medium heat-safe bowl.
  • Pour the cream in a small saucepan, and place it over medium heat. Heat the cream until small bubbles form along the sides of the pan, but don't allow it to come to a boil.
  • Pour the hot cream over the chocolate and let it sit for 1 minute. Gently whisk the chocolate and cream until it is well-combined. Stir in the chopped cherries and the kirschwasser, if using.
  • Press a layer of cling wrap on top of the chocolate, and allow it to come to room temperature. Place the truffle cream in the refrigerator to firm up for about 2 hours.
  • Form the truffles. You can use a spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Alternately, you can fill a piping bag (fitting with a ½-inch round tip) and pipe 1-inch mounds on a prepared baking sheet.
  • Pour the cocoa powder on a sheet of waxed paper or parchment. Dust your hand with cocoa, and roll the truffle mounds into balls. Return to the refrigerator until firm, about 1 hour.
  • Melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
  • Dip the formed truffles in the chocolate and return them to the baking sheet. While the chocolate is still wet, top each truffle with red sprinkles or a sliver of dried cherry, if using. If you want to get the red-topped effect in the photo, melt some red candy coating and place it in a paper cone or plastic bag with the corner cut off. Pipe a dot of red coating on top of each truffle and let dry.
  • Chill the truffles in the refrigerator until they are completely set, for about 15 minutes. For the best taste and texture, serve Black Forest Truffles at room temperature, and store them in an airtight container in the refrigerator for up to two weeks.

Nutrition Facts : Calories 135 kcal, Carbohydrate 15 g, Cholesterol 8 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 13 mg, Sugar 12 g, Fat 8 g, ServingSize 36 truffles (36 servings), UnsaturatedFat 0 g

"BLACK FOREST" TRIFLE



Not your normal British trifle. I think this originated from a Delia Smith recipe but its been passed around so much by word of mouth that it probably doesn't resemble the original recipe in any way. Its a great recipe to personalise to your own taste, prefer more or less base not a problem; more chocolate, fine; whatever suits you and yours. I've never written this down before and usually just go by taste and texture but a girl at work has asked for the recipe so I'm having a go at putting it on paper, although I never usually measure the ingredients so please forgive if I cock it up :) Like I say, do it your own way.

Provided by Lou van

Categories     Dessert

Time 8h10m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 double chocolate chip muffins (or triple)
3 -4 tablespoons raspberry jam or 3 -4 tablespoons cherry jam
680 g morello cherries (stones removed)
2 -3 tablespoons brandy
1 -1 1/2 kg custard (pre made)
150 g dark chocolate (good quality with a high cocoa content)
284 ml double cream
60 g crumbled Cadbury Flake chocolate bars

Steps:

  • Drain the cherries reserving a little syrup (approx 2-3 tbsp).
  • Put them in a bowl without the reserved syrup and pour over the brandy, leave overnight.
  • Slice each muffin horizontally three times and spread each slice with jam.
  • Re-build the muffins then cut into quarters as best as you can, this is rather messy. Put these into the bottom of your trifle bowl.
  • Put the cherries on top of the muffins and pour over the brandy from the marinade. If the muffins are not moist enough use the reserved cherry syrup as required.
  • Break the chocolate into pieces and put in a bowl over a pan of simmering water and melt the chocolate, do not let the bottom of the bowl touch the water.
  • Put the custard in a bowl and add the melted chocolate, mix thoroughly and spoon over the cherries.
  • Whisk the cream into soft peaks and spoon it on top of the custard.
  • Crumble the flake bars and sprinkle over the cream.
  • This tastes better after leaving it to sit for a couple of hours to let the flavours meld together.

Nutrition Facts : Calories 823.3, Fat 31.4, SaturatedFat 17, Cholesterol 372.1, Sodium 372.8, Carbohydrate 130.7, Fiber 5, Sugar 16, Protein 12.7

BLACK FOREST TRIFLE



Black Forest trifle image

James Martin's indulgent trifle won't keep you in the kitchen for long but will impress guests at your next get-together

Provided by Good Food team

Categories     Dessert

Time 30m

Number Of Ingredients 8

500ml tub ready-made chilled custard - look for one with real vanilla seeds
100g plain chocolate, broken into pieces
400g chocolate brownies
2 x 390g jars cherries in kirsch or similar
300g tub double cream
200ml tub crème fraîche
25g icing sugar
grated chocolate, to decorate, and fresh cherries (optional)

Steps:

  • Put the custard into a pan with the chocolate pieces. Gently heat, stirring, until the chocolate has melted into the custard. Cover with cling film and cool.
  • Arrange the brownies in the base of a trifle bowl. Drain the jars of cherries, reserving the liquid, and scatter over the brownies. Drizzle over 100ml reserved liquid. Spoon the cooled chocolate custard over and chill while you make the topping.
  • Lightly whip the cream with the crème fraîche and icing sugar until soft peaks form. Chill until ready to serve, then pile on top of the trifle and decorate with grated chocolate and fresh cherries, if you like.

Nutrition Facts : Calories 723 calories, Fat 52 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 55 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.34 milligram of sodium

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