RUM TRUFFLES
Make these decadent treats for serious lovers of chocolate. They make a gorgeous Christmas gift for family and friends - and they're surprisingly easy to make
Provided by Liberty Mendez
Time 30m
Yield Makes 20
Number Of Ingredients 6
Steps:
- Bring the cream and butter to the boil in a small pan, and put the milk chocolate in a heatproof bowl. Pour the hot cream mix over the chocolate, leave for 1 min, then stir until smooth and combined. Whisk in the rum, then chill in the freezer for 5-10 mins, or until just firm enough to roll.
- Roll tablespoons of the mixture into balls in your hands, then transfer to a non-stick baking tray (you may want to wear gloves). Chill in the fridge for 1 hr, or until set. Meanwhile, melt the dark chocolate in a small heatproof bowl set over a pan of simmering water, and put the cocoa powder on a plate. Dip the chilled truffles into the melted chocolate using a fork, then shake off the excess and roll in the cocoa. If the cocoa starts to get too sticky, add another 1 tbsp.
- Put the truffles on a tray or plate lined with baking parchment and chill for 1 hr to set, then package. Will keep in the fridge for up to one week.
Nutrition Facts : Calories 158 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
CHAI CHOCOLATE TRUFFLES
Provided by Giada De Laurentiis
Categories dessert
Time 3h45m
Yield 30 truffles
Number Of Ingredients 6
Steps:
- Combine the heavy cream and tea bags in a small saucepan. Place the pan over medium-low heat and warm gently, stirring occasionally, until bubbles just start to form around the edges of the cream, about 5 minutes. Simmer 3 minutes more and then turn off the heat.
- Place the chopped chocolate and salt in a medium bowl. Strain the hot cream mixture through a fine-mesh strainer over the chocolate and let sit for 3 minutes. Slowly whisk the now-melted chocolate into the cream, starting with small circles in the center of the bowl and moving into larger circles as the mixture begins to come together; stop when smooth and completely blended. Press a piece of plastic wrap directly on top of the ganache and refrigerate for about 3 hours, or until just set and cold but still pliable.
- Place the cocoa powder in a shallow bowl. With a 1-ounce scoop, scoop level rounds of the ganache into your palm and gently roll into a ball. Roll the truffles in the cocoa powder to coat, then place in an airtight container and refrigerate until ready to serve.
- Just before serving, sift a touch of gold dust, if using, over the top of the truffles for sparkle.
CHAI RUM TRUFFLES
These decadent truffles combine spicy chai tea with a rich dark rum flavored ganache before being robed in white chocolate - an elegant dessert for any occasion.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 24
Number Of Ingredients 6
Steps:
- Remove tea leaves from tea bags; discard bags. In 1-quart heavy saucepan, heat whipping cream and tea leaves to simmering over medium heat. Remove from heat; let stand 15 minutes.
- In microwavable bowl, place semisweet chocolate. Into bowl of chocolate, strain whipping cream through strainer to remove tea leaves, pressing firmly on solids; discard solids. Microwave chocolate cream mixture uncovered on High 30 to 60 seconds; stir until chocolate can be stirred smooth. Stir in rum. Cover; refrigerate 1 hour 30 minutes or until mixture is thick and can be molded.
- Line cookie sheet with foil. Scoop rounded teaspoonfuls of chocolate mixture onto cookie sheet; roll lightly to shape into 1-inch balls. Freeze 30 minutes.
- In microwavable bowl, microwave white chocolate and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals until melted; stir until smooth. With fork, dip truffles, one at a time, into white chocolate mixture; tap off excess. Return to cookie sheet. Refrigerate 10 minutes or until firm. Store covered in refrigerator.
Nutrition Facts : Calories 120, Carbohydrate 10 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 10 mg
CHAI TRUFFLE TART
My chai-flavored tart boasts chocolate and caramel layers tucked inside a salty pretzel crust. Truffles on top make it extra indulgent. -Chantal Bourbon, Montreal, Quebec
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, mix pretzels and brown sugar; stir in butter. Press crumbs onto bottom and up sides of greased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until golden brown. Drizzle caramel topping over crust; cool on a wire rack., Place dark chocolate in a large bowl. In a small saucepan, bring cream and butter just to a boil; remove from heat. Add tea bags; let stand 10 minutes. Discard tea bags., Reheat cream mixture just to a boil. Pour over dark chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour 1-1/2 cups ganache into prepared crust. Refrigerate, covered, 1 hour or until firm. Press plastic wrap onto surface of remaining ganache. Refrigerate 35-40 minutes or until firm enough to shape., Shape reserved ganache into sixteen 1-in. balls; roll in cocoa. Drizzle milk chocolate over tart; sprinkle with ginger. Arrange truffles around edge of tart. Refrigerate until serving.
Nutrition Facts : Calories 392 calories, Fat 28g fat (17g saturated fat), Cholesterol 46mg cholesterol, Sodium 286mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 3g fiber), Protein 4g protein.
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- Place chocolate in a medium bowl. Crush cardamom pods and fennel seed with the side of a chef’s knife or cleaver (or, use a mortar and pestle). Bring crushed spices, cinnamon sticks, and cream to a simmer in a small saucepan over medium heat. Remove from heat, cover, and let stand 10 minutes to let flavors infuse.
- Return cream mixture to a simmer, then strain cream into bowl with chocolate; discard spices. Let sit until chocolate is softened, about 3 minutes. Whisk until smooth. Cover and chill until ganache is firm enough to roll into balls, at least 3 hours.
- Place carob powder in a small bowl. Scoop out a scant tablespoonful of ganache. Roll into a ball (if you’d like, wear disposable gloves to keep your hands clean), then roll in carob powder. Place on a parchment-lined baking sheet. Repeat with remaining ganache. Chill truffles until firm, at least 1 hour.
- Do ahead: Ganache can be made 3 days ahead; keep chilled. Truffles can be made 1 week ahead; store airtight in the refrigerator.
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