CHOCOLATE TRUFFLES
These truffles have a rich dark chocolate ganache, with a dark chocolate coating, then rolled in cocoa. If you don't like cocoa on the outside, there are a few variations to the recipe. These aren't hard to make, but it takes some time to shape and coat them. They also make perfect little gifts.
Provided by Rachchow
Categories Candy
Time 1h
Yield 65 truffles, 65 serving(s)
Number Of Ingredients 5
Steps:
- For ganache, break chocolate into small pieces in a large aluminum bowl.
- Bring cream slowly to a light boil in a small saucepan over low heat.
- Pour boiling cream over chocolate and keep stirring until all the chocolate has melted and the batter is homogeneous. It is very important that there are no pieces of chocolate left here and that the batter is very smooth.
- Refrigerate for 15 minutes or until ganache is just thick enough to easily form truffle balls.
- Form even round balls and place on waxed paper, slightly flattening bottom.
- For coating, melt the chocolate in a double-boiler. If you don't have a double boiler, heat 2 inches of water in a small saucepan. Break chocolate into small pieces in a small aluminum bowl. Turn off heat and place bowl on top of saucepan with hot water. Let chocolate melt and stir until smooth. Place bowl of melted chocolate on a dry towel.
- Sift together cocoa powder and icing sugar.
- Dip each ball in the melted chocolate (slightly cooled, but not hardened); place back on waxed paper to let chocolate harden slightly.
- When chocolate is hardened enough so that it doesn't rub off on your finger, roll in cocoa mixture. Store truffles in covered container at room temperature in a slightly cool place away from heat.
- Here are a few variations. If coating in cocoa powder, sift first with a little icing sugar or it will be too bitter.
- White Chocolate Truffles: Using high quality white chocolate, follow the same recipe as above.
- Coconut Truffles: Make a white chocolate ganache, sprinkle in shredded coconut when ganache is still warm, and roll in shredded coconut instead of cocoa powder.
- Rum Raisin: Make a dark chocolate ganache, soak raisins in rum and drain, add raisins to warm ganache.
- Orange Grand Marnier: Make a dark chocolate ganache, soak small cubes of orange rind in Grand Marnier and drain, stir in orange cubes when ganache is still warm.
- Hazelnut: Make a milk chocolate ganache, stir in tiny pieces of hazelnut, and roll in chopped hazelnuts and/or cocoa powder.
- Pistachio: Make a dark chocolate ganache, crush unsalted pistachio's and stir into warm ganache, roll in crushed pistachios and/or cocoa powder.
- Coffee Truffles: Roll in coffee powder instead of cocoa.
Nutrition Facts : Calories 65.5, Fat 6.6, SaturatedFat 4, Cholesterol 5, Sodium 4, Carbohydrate 4.1, Fiber 2, Sugar 0.6, Protein 1.6
CHOCOLATE PUDDING TRIFLE
Here's an easy dessert that was the result of an "accident" at the bakery one day. Some small chocolate cakes refused to come out of the their pans (someone forgot to grease and flour!). Sad at the thought of throwing out all that delicious cake, Jennifer assembled layers of broken cake, pudding, whipped cream, and chocolate cookie crumbs. The results were fabulous, and many customers come back asking if any more "mistakes" have been made so they can have their terrific trifle!
Provided by Food Network
Categories dessert
Yield Fills a 6-quart bowl about 3/4
Number Of Ingredients 7
Steps:
- Prepare the chocolate cake as recommended above.
- To prepare the chocolate pudding filling: In a large bowl, on the medium speed of an electric mixer, beat the instant pudding and the milk for 3 minutes. Place uncovered in the refrigerator and chill until set, about 15 minutes.
- Meanwhile, in a medium-size bowl, whip the heavy cream with the sugar and the vanilla extract until soft peaks form, being careful not to overwhip.
- To assemble the trifle: Place 1/3 of the cake in the bottom of a large glass bowl. Place over this 1/3 of the pudding mixture, spreading evenly with a rubber spatula. Spread 1/3 of the whipped cream over this. Sprinkle with 1/3 of the cookie crumbs. Proceed in this fashion until three layers have been assembled, ending with a dusting of the cookie crumbs. Refrigerate at least 2 hours, or overnight, before cutting and serving.
CHOCOLATE TRIFLE
At church functions, folks line up for this trifle. And it is so easy to make!
Provided by Wayne
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 8h55m
Yield 12
Number Of Ingredients 7
Steps:
- Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
- In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
- In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 73.7 g, Cholesterol 12 mg, Fat 18.8 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 11.5 g, Sodium 313.7 mg, Sugar 31.2 g
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 heat and stir the mixture until smooth. Stir in your flavoring of 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 a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the 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 the rack in the center of the oven and preheat the oven to 350 degrees F. 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.
- 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 bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer 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 the cups on a baking tray and bake until the 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 the 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.
CHOCOLATE TRIFLE
For a fabulous finale when entertaining, this lovely layered chocolate trifle is a winner! Chocolate trifle recipes are a do-ahead dessert that serves a group, and it even tastes great the next day. -Pam Botine, Goldsboro, North Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. , Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. , Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. , Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.
Nutrition Facts : Calories 396 calories, Fat 12g fat (8g saturated fat), Cholesterol 1mg cholesterol, Sodium 569mg sodium, Carbohydrate 66g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.
EASY CHOCOLATE TRIFLE
Fall in love with our Easy Chocolate Trifle recipe! With layers of rich chocolate and fluffy cream, this trifle recipe looks gorgeous and tastes great.
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield 18 servings, 2/3 cup each
Number Of Ingredients 5
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
- Beat pudding mixes and milk in medium bowl with whisk 2 min.
- Cut cake into 1/2-inch cubes. Layer half each of the cake, pudding, COOL WHIP and chopped chocolate in trifle bowl. Repeat layers.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 0.5596 g, Sugar 0 g, Protein 5 g
CHOCOLATE TRUFFLE CAKE
For extra fudgy results, the cake should be baked the night before it is to be served.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch cake
Number Of Ingredients 6
Steps:
- Heat the oven to 325 degrees. Butter an 8-inch springform pan, and set aside. Place both chocolates in a large heatproof bowl, and set over a pan of simmering water. When chocolate is completely melted, add sugar and butter, and stir until well combined. Remove from the heat, and stir in egg yolks.
- Place egg whites in the bowl of an electric mixer fitted with the whisk attachment; whip until frothy. Sprinkle flour over whites; beat on medium until stiff but not dry.
- Add 1/3 of the egg-white mixture to the chocolate mixture, and stir until thoroughly combined. Very gently fold remaining whites into the chocolate mixture until well blended.
- Pour the batter into the prepared pan, and bake until springy but still soft in the middle, about 40 minutes. Cool on a rack for 1 hour. Cover with plastic wrap, and chill overnight. Remove from refrigerator, and unmold about 1 hour before serving.
CHOCOLATE TRUFFLE CAKE
This is a very rich moist chocolate cake. I have made it many times. It is the last birthday cake my father requested before he passed away in 1999. I think it is a Bakers Chocolate recipe
Provided by conniecooks
Categories Dessert
Time 1h30m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt chocolate with butter.
- Cool.
- Beat 2/3 Cup of sugar with egg yolks till thick and lemon coloured.
- Add Chocolate mixture and flour. blend well.
- Beat egg whites till soft peaks form. Add 2 Tbsp sugar and beat till stiff and shiny peaks form.
- Fold Chocolate mixture into egg whites. Blend well.
- Pour into greased and floured 9" springform pan.
- Bake at 375 for 35 - 40 minute.
- Cake will be moist in centre.
- Cool.
- Cake will fall in centre.
- Glaze:.
- Melt chocolate with butter and water.
- Blend until smooth.
- Spread over cake.
- Garnish:.
- Melt chocolate. Put in Sandwich bag and cut a very small hole in 1 corner. Decorate cake with con centric circles. Starting at the centre draw a knife lightly (do not cut cake) through circles to outside edge. This will create a pattern similar to spider web.
CHOCOLATE TRUFFLE DESSERT
Chocolate lovers will savor this impressive dessert, featuring a brownie base and chocolate mousse filling. -Lisa Otis, New Paltz, New York
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-16 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add chocolate; mix well. Add egg yolks, one at a time, beating well after each addition. Add milk and vanilla; mix well. Combine the flour, baking powder and salt; stir into chocolate mixture just until blended. , In a small bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased and floured 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 completely on a wire rack., In a small saucepan, combine chocolate chips, 3/4 cup cream, sugar, butter and coffee granules. Cook and stir over low heat until sugar is dissolved and chips are melted. Stir a small amount of hot liquid into egg yolks; return all to the pan. Cook and stir for 2 minutes or until mixture is slightly thickened. Remove from the heat; stir in vanilla. , Sprinkle gelatin over cold water; let stand for 1 minute. Add a small amount of hot liquid to gelatin; stir until gelatin is dissolved. Stir into chocolate mixture. Pour into a large bowl. Set the bowl in a larger bowl of ice water; stir occasionally until thickened, about 30 minutes., Remove sides of springform pan. Cut a hole in the corner of a pastry or plastic bag; fill bag with 1/4 cup mousse. Set aside for garnish. Spoon half of the remaining mousse over brownie layer, spreading evenly over top and around sides., In another large bowl, beat the remaining cream until soft peaks form. Add a third of the whipped cream to the remaining mousse; beat on low speed. Fold in remaining whipped cream. Spread over truffle mousse layer. , Gently press cookies into sides of dessert. Pipe reserved mousse on top. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting.
Nutrition Facts : Calories 452 calories, Fat 30g fat (17g saturated fat), Cholesterol 153mg cholesterol, Sodium 178mg sodium, Carbohydrate 45g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.
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