Chestnut Truffle Cappuccino Food

CAPPUCCINO TRUFFLE DESSERT

Steps:

• Dissolve instant coffee in hot water in a large bowl. Add milk, pudding mix, and cinnamon. Let stand for 5 minutes.
• Fold in whipped topping gently. Place a few cake cubes in a dessert bowl and spoon chocolate truffle cream on top before serving.

CAPPUCCINO TRUFFLES

Steps:

• In a small bowl, combine the water, coffee and 1 teaspoon cinnamon; set aside. In a small saucepan, bring cream just to a boil. Remove from the heat; whisk in chocolate and butter until smooth. Stir in coffee mixture. Press plastic wrap onto surface. Refrigerate for 1 hour or until easy to handle., In a small bowl, combine sugar and remaining cinnamon. Shape chocolate into 1-in. balls; roll in cinnamon-sugar. Refrigerate for at least 2 hours or until firm.

ICED CAPPUCCINO

Steps:

• Using an espresso bean grinder, grind some espresso beans to make 1 tablespoon of ground coffee. Using a commercial espresso machine, put the 1 tablespoon of ground coffee into the portafilter (the cupped handle) and tamp the grounds lightly. Insert the portafilter into the machine and place your glass or cup underneath. Set the machine for a double shot and turn it on to extract the espresso, which should be a thick golden brown crema.
• Add 6 to 8 ice cubes to a mixing glass and pour the espresso over the cubes. Stir to bring the temperature down. Using a spoon or strainer, strain the cooled espresso into a serving glass, leaving the ice behind (if desired, ice can be included or added later). Add the cold milk to the cooled espresso in the serving glass.
• Using the steam wand of the espresso machine, steam the whole milk so that a tight, small-bubble, microfoam is created. Using a spoon, add only the tight microfoam (about 3 to 4 ounces or an amount equal to the other parts) to the milk and espresso. Serve without any garnishes so as not to mask the delightful flavors. Serve immediately.

CHESTNUT SOUP WITH ARMAGNAC PRUNES AND CAPPUCCINO FOAM

Steps:

• To make the Armagnac prunes, start early in the day or the night before. In a saucepan, mix 1/2 cup of water and the 1/2 cup of Armagnac or Cognac. Add prunes, and bring to a simmer. Remove from heat, cover and let steep 6 hours or overnight. Prunes can be kept in an airtight jar at room temperature until ready for use.
• To make the mushroom juice, wash the mushrooms, put them in a saucepan, cover with water and simmer for one hour. Strain, and then discard mushrooms. There should be a cup or more of mushroom juice. Refrigerate if not using immediately.
• To make the porcini powder, place dried mushrooms in a blender or coffee grinder, and pulverize. Store in an airtight container until ready for use.
• To make the soup, preheat oven to 375 degrees. With a sharp paring knife, score each chestnut by making an "X" on the round side. Place chestnuts in a single layer on a baking tray, and roast on middle level of the oven for 10 to 12 minutes, until the shell skin curls. Remove from oven, and let rest until cool enough to handle. Peel off and discard the shells, and reserve the chestnuts.
• In a large, heavy saucepan, melt butter over low heat. Add diced celery root, and cook gently for 5 minutes without browning. Add peeled chestnuts, seasoning with salt and pepper. Stir in the sugar, raise the heat and cook a few minutes, until mixture caramelizes. Add the 1/4 cup of Armagnac or Cognac, and cook a minute. Add the mushroom juice and the chicken stock, lower heat and cook slowly for 15 minutes. Add heavy cream, and cook 5 minutes longer.
• Remove mixture from the heat, and let cool about 5 minutes. Transfer to a food processor or blender, making sure the lid is on tightly. Working in two batches if necessary, puree the soup. Adjust salt and pepper to taste. Strain through a fine sieve. (The soup can be made up to this point a day in advance. Cover, and refrigerate.)
• Return soup to a saucepan, and reheat. Put one drained prune in each of 8 soup bowls or cups. Put skim milk in a tall, slender container, and add 1/4 teaspoon of the porcini powder and the nutmeg. Using the nozzle on an espresso machine or a separate foaming device, foam the hot milk.
• Pour equal amounts of the soup into the soup bowls, top with a scoop of the milk foam, a shaving of optional black truffle, and a parsley leaf. Serve immediately.

CHESTNUT TRUFFLE CAKE

Steps:

• Put the chestnuts in the food processor with the sugar, then process until fairly smooth. Put the butter and chocolate in a pan with the milk, then gently heat, stirring, until they have melted to a smooth sauce. Stir in the vanilla and cognac. Add to the chestnut mix in the food processor, then whizz again until fairly smooth.
• Line a lightly buttered small loaf tin with cling film, then pour in the chestnut truffle mix. Smooth the top, then cover the tin with cling film. Chill for 24 hrs.
• To serve, turn the truffle cake out onto a flat plate or board. Peel off the cling film. Gently melt the chocolate, butter and cream for the topping, then spread over the top and sides of the cake. Return to the fridge to set. Will keep in the fridge for another 6 days. Decorate with a dusting of icing sugar. Serve cut into thin slices with a little single cream poured around (cold vanilla custard is also very good).