Chocolate Truffle Frosting Food

SMOOTH CHOCOLATE ICING

Steps:

• Mix sugar, milk and unsweetened chocolate until smooth.
• Use this icing for dipping the Truffle Cookies.

SENSUOUS CHOCOLATE TRUFFLES

Steps:

• Line 2 cookie sheets with parchment paper. With a hand mixer, beat frosting, powdered sugar, and vanilla in large bowl until smooth. Using a tablespoon measuring spoon or a 1-ounce cookie scoop, form into balls and place on cookie sheet. Dust truffles with cocoa powder. Cover and refrigerate truffles until ready to serve.

CHOCOLATE TRUFFLES

Steps:

• Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
• Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
• With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

PINK PROSECCO CAKE WITH CHOCOLATE TRUFFLE FROSTING

Steps:

• For the pink prosecco cake: Preheat the oven to 350 degrees F. Grease two 10-inch round cake pans with nonstick baking spray and line with parchment paper.
• Whisk the flour, baking powder and salt in a large bowl.
• Combine the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, at least 5 minutes. (Don't skip this step!)
• Add the eggs, one at a time, waiting until each one is completely combined before adding the next. Stir in the vanilla, red food coloring, milk, prosecco and raspberry liqueur. Stir in the flour mixture with a wooden spoon until just combined.
• Pour the batter into the prepared pans. Bake until golden and the cake slightly pulls away from the sides, 30 to 35 minutes. Cool the cakes in their pans for 10 minutes, then flip them onto a wire rack to cool completely.
• For the chocolate truffle frosting: While the cakes bake, heat the heavy cream in a medium saucepan until bubbles begin to form. Remove the saucepan from the heat and whisk in the chocolate chips and salt until the chocolate melts and the mixture is smooth. Let cool to room temperature.
• To assemble the cake: Place one cake layer on a serving dish or cake stand. Spread the raspberry jam on top of the cake. Put a generous spoonful of the chocolate frosting on top and spread it to the edges. Put the cake in the refrigerator to set. Once set, add the second cake layer and finish frosting the sides and top of the cake with the remaining chocolate frosting. Decorate as desired.

EASY CHOCOLATE TRUFFLES

Steps:

• Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
• To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
• Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
• To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.

CHOCOLATE TRUFFLE FROSTING ( AND FILLING )

Steps:

• In a medium size saucepan cook together the cream, butter and sugar over medium -low heat, and just about bring to the boil.
• Remove from heat and stir in the chopped chocolate pieces, untill all is melted and creamy.
• Transfer the chocolate cream into a deep glass bowl and let cool.
• With electric beaters on high speed start beating the choc-cream before it gets too cool, beating five minutes.
• Gradually adding (only when choc-cream is very cool ) a tablespoonfull at a time of very cold water or whisky or rum.
• Beat till the choc-cream is getting foamy and light in color, then quickly use before it gets too firm.
• Sieve a little cocoa powder over the frosting to give a velvety finish.

CHOCOLATE TRUFFLES

Steps:

• Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
• Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
• Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
• Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
• In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
• Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
• Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

CHOCOLATE TRUFFLE FROSTING

Steps:

• Whip the heavy cream until stiff.
• Melt the chocolate over a double boiler.
• When the chocolate has melted, add the butter and stir until the butter melts.
• Allow the mixture to cool a bit.
• Add the whipped cream, the powdered sugar and cognac or coffee (if using), stir to combine.
• If the frosting is very liquid-y at this point, let it sit in the fridge until it becomes thicker and spreadable.
• Frost your cake and transfer to the fridge, allow the frosting to set before serving.

CHOCOLATE TRUFFLES

Steps:

• Line cookie sheet with foil. In 2-quart saucepan, melt baking chocolate over low heat, stirring constantly; stir in butter until melted and smooth. Remove from heat; stir in whipping cream. Pour mixture into small bowl. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
• Drop mixture by rounded measuring teaspoonfuls onto lined cookie sheet. Return to refrigerator 5 to 10 minutes or until firm enough to shape. Shape into balls. Freeze uncovered 30 minutes.
• In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Using 2 forks, dip and roll chocolate balls, one at a time, into melted chocolate; tap off excess chocolate. Place on lined cookie sheet. Immediately sprinkle with nuts. If chocolate has cooled too much, reheat. Repeat with remaining chocolate balls.
• Refrigerate truffles about 10 minutes or until chocolate is set. Store in covered container in refrigerator. Remove from refrigerator about 10 minutes before serving.

CHOCOLATE TRUFFLES

Steps:

• Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
• Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
• If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners' sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.

CHOCOLATE CUPCAKES WITH WHITE TRUFFLE FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 24 cupcakes.
• In medium microwavable bowl, microwave baking chips uncovered on High 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring until melted and smooth. Cool 5 minutes. Stir in frosting until well blended. Immediately frost or pipe frosting on cupcakes.
• If desired, tie ribbons around cupcakes for decoration. Store loosely covered.