Chocolate Truffle Pots Food

CHOCOLATE & COFFEE TRUFFLE POTS

Steps:

• Break the chocolate into small chunks and tip into a bowl with the coffee and alcohol. Bring 250ml of the cream to the boil, then pour over the chocolate mixture and stir until the chocolate has melted and the mixture is smooth. Divide the mix between 6 coffee cups and leave to set overnight in the fridge.
• To serve, whip the remaining cream with the sugar until just set. Spoon the cream onto the chocolate pots and serve dusted with cocoa powder so each cup looks like a cappuccino.

CHOCOLATE TRUFFLE POTS

Steps:

• 1. You will need six small wine glasses, sundae glasses or ceramic pots. 2. Place the dark chocolate in a food processor and process for 1 minute or until just a few pieces remain in the otherwise powdery chocolate mixture. Alternatively, finely grate the chocolate. 3. Measure the sugar and 6 tablespoons of water into a small saucepan and heat gently, stirring until the sugar has dissolved. Raise the heat and boil briskly for a few seconds until the liquid has become a thin syrup. 4. Set the food processor running and carefully pour in the hot syrup through the feed tube on to the chocolate so it melts and becomes liquid. Add just a little more boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the whisky cream liqueur. If you are not using a food processor, add the hot syrup to the chocolate to melt it before beating the ingredients together. 5. In a separate bowl, whip the cream to soft peaks, then fold in the chocolate mixture. Reserve 3 tablespoons of the mousse in a medium bowl before spooning the rest into the glasses. Place in the fridge to set for 6 hours or overnight. 6. Meanwhile make the truffle balls. Place the biscuits in a freezer bag and finely crush with a rolling pin. Add the crushed biscuits to the reserved mousse, followed by the whisky cream liqueur. Mix well and shape into six balls, each about the size of a small walnut, then place in the fridge to set for 10-15 minutes. 7. Melt the white chocolate in a small bowl set over a pan of gently simmering water. Insert a cocktail stick into each of the balls, then dip into the melted chocolate and swirl around until coated. Place on a piece of baking paper and chill in the fridge for 30 minutes until firm. 8. Remove the chocolate pots from the fridge just before serving (see tip), place a truffle ball on top of each one and dust with a little cocoa powder. Mary's Classic Tip: * It's important to keep the chocolate pots in the fridge right up until serving as they become runny if left out at room temperature. Prepare Ahead: The mousse and truffle balls can be made up to a day ahead and kept in the fridge.

CHOCOLATE TRUFFLE POTS

Steps:

• Whizz the chocolate in a food processor.
• Put the sugar and 6 tablespoons of water in a small saucepan and heat gently, stirring, until the sugar has dissolved. Boil for a few seconds until it becomes a thin syrup.
• Set the food processor running and pour the hot syrup through the funnel on to the chocolate so it melts. Add a little boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the Irish cream liqueur.
• In a separate bowl, whip the cream until soft peaks form, then fold in the chocolate mixture. Reserve 3 tablespoons of mousse in a small bowl. Spoon the remaining mousse into small glasses or pots. Leave in the fridge to set for 6 hours or overnight.
• To make the chocolate truffles, add the crushed biscuits to the reserved mousse with a splash of Irish cream liqueur. Mix well and shape into six truffle-size balls. Put on a plate in the fridge for 30 minutes.
• Melt the white chocolate in a small heatproof bowl over a pan of gently simmering water, making sure the bowl doesn't touch the water. Insert a cocktail stick into the balls, dip into the melted white chocolate and swirl around until coated. Put on a piece of baking paper, and place in the fridge for 30 minutes, or until firm.
• Place one truffle on top of each mousse before serving and dust with cocoa. Serve straight from the fridge.

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 POTS DE CREME

Steps:

• 1. Arrange eight 4-ounce ramekins or small coffee cups on a baking sheet. Heat the half-and-half, sugar and salt in a pot over medium heat until it just comes to a boil. Whisk the egg yolks with the cognac and vanilla in a medium bowl. Whisk about 1/2 cup of the hot half-and-half into the yolks until smooth and then whisk the egg mixture back into the pot. Continue to cook until the mixture thickens slightly, stirring constantly, 2 to 3 minutes. Place the chocolate in a large bowl and pour the hot cream mixture over the chocolate. Whisk until smooth and then lightly stir to remove any air bubbles.
• 2. If the mixture is not completely smooth, pour through a strainer and then divide evenly between the ramekins. Chill until cold and set, at least 2 hours or overnight. Serve with a dusting of cocoa powder, whipped cream and/or a sprinkle of nuts, coconut or chocolate curls.

COCONUT CHOCOLATE TRUFFLES

Steps:

• Crush the biscuits in a food processor until it is fine (like flour).
• Combine in a large bowl, the crush biscuits, 1/2 cup of fine desiccated coconuts and 2 tablespoons of cocoa. Mix the ingredients well.
• Then slowly stir in the sweetened condensed milk into the mixture. (Don't pour the whole content of the can, pour it in slowly as you only may need 340 grams of the can).
• You know you have the mixture right if the mixture is a dough ball. (If the balls are not holding shape then you may used too much sweetened condensed milk.) You should be able to roll them into a ball without being to hard or to soft.
• Shape the mixture into one-inch balls.
• Place the 1/4 cups of fine desiccated coconut into a flat plate (You may not need the whole 3/4 cups so just fill the flat plate when needed).
• Roll the ball into the fine desiccated coconut.
• Store in refrigerator until your ready to use.