CHOCOLATE TRUFFLES
If the word "ganache" intimidates you, you are not alone. Maybe if the stuff were called "basic, simple and entirely superior chocolate sauce," more people would make it. Ganache is not just chocolate sauce, though; it is also the basis for the easiest chocolate truffles.
Provided by Mark Bittman
Categories easy, quick, snack, candies, dessert
Time 1h30m
Yield About 1 1/2 cups ganache, or 24 truffles
Number Of Ingredients 3
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 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.
CHOCOLATE TRUFFLES
Roll Alton Brown's melt-in-your-mouth Chocolate Truffles from Food Network for a luxurious treat that works as a perfect gift.
Provided by Alton Brown
Categories dessert
Time 3h25m
Yield 30 to 35 truffles
Number Of Ingredients 7
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.
DARK CHOCOLATE CABERNET TRUFFLES
A decadent dark chocolate truffle that goes great with red wine.
Provided by Brooookiie
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 2h30m
Yield 12
Number Of Ingredients 7
Steps:
- Combine cream, vanilla extract, and salt together in a saucepan; bring to a boil. Stir wine into cream mixture and remove from heat.
- Stir semisweet chocolate into cream mixture until completely melted. Stir butter into mixture until incorporated. Pour chocolate mixture into a container, cover with plastic wrap, and refrigerate until firm, at least 2 hours.
- Line 2 baking sheets with parchment paper.
- Scoop the chocolate mixture using a teaspoon or a melon baller and shape into 1-inch balls. Place balls on the prepared baking sheets and refrigerate for 10 minutes.
- Remove from refrigerator and roll balls in cocoa powder to coat.
Nutrition Facts : Calories 108 calories, Carbohydrate 9.2 g, Cholesterol 11.6 mg, Fat 8.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 4.8 g, Sodium 3.1 mg, Sugar 7.1 g
DARK CHOCOLATE TRUFFLE CAKE WITH RASPBERRY SAUCE
Dark chocolate and raspberries complement each other in this dessert that tastes like a dense dark chocolate truffle candy. Friends who came for dinner raved about this decadent flourless cake. (I made it because one friend cannot eat gluten.) They said it was even better than a similar favorite dessert from a local upscale...
Provided by Dawn Beye
Categories Chocolate
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. For the Cake: Preheat oven to 350 degrees F.
- 2. Line the bottom of a 9" round cake pan with 2" high sides with parchment paper. Butter the bottom and sides of the pan, as well as the parchment paper. You could also use a 9" spring form pan. If you use a spring form pan, wrap the outside of the pan with foil.
- 3. Place all the chocolate in a large bowl. Bring the butter, coffee, water and brown sugar to a boil, stirring to dissolve sugar. Pour over the chocolate and stir until all is melted. Allow to cool slightly, then whisk in the eggs until all is combined.
- 4. Pour the chocolate mixture into the prepared pan. Place the cake pan in a large roasting pan in the oven. Pour hot water into the roasting pan until it comes halfway up the sides of the cake pan. A water bath will help the cake cook more evenly.
- 5. Bake until the center of the cake is barely set - about 50 minutes. Check at 45 minutes as oven temperatures vary. Carefully remove the pan from the hot water bath. Allow to cool for about 30 minutes, then chill the cake for at least 4 hours or overnight.
- 6. To remove the cake from the pan when time to serve: Cut around pan sides to loosen. If you used a regular cake pan, hold the pan bottom in hot water for about 15 seconds to loosen. Place platter over the pan. Hold pan and platter together, then turn over. Lift off the cake pan and remove the parchment. If you used a spring form pan, carefully remove sides of the pan. Turn onto a platter, then gently loosen from the base of the spring form pan with a long metal spatula or thin bladed knife, if needed. Remove the parchment paper.
- 7. To serve,slice into 12-16 portions. Drizzle with raspberry sauce. Top with whipped cream or place it to the side of the cake. Garnish with a few fresh raspberries and/or a fresh mint leaf, if desired.
- 8. For the Raspberry Sauce: Place the raspberries in a blender, and blend. Strain the puree into a bowl through a wire mesh strainer. Discard the seeds.
- 9. Combine the sugar and water in a small saucepan. Bring to a boil, then turn the heat down and simmer for 3 minutes to make a simple syrup.
- 10. Add the simple syrup to the raspberries, along with the Chambord, if desired. The sauce can be made ahead, and kept in the refrigerator, or frozen if you are making it more than a couple days in advance.
- 11. To Freeze for Future Use: Wrap the whole cake in plastic wrap and aluminum foil. Or wrap individual slices in plastic wrap and place in a freezer bag. To serve individual slices, unwrap first, then thaw.
CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE
Are you a chocoholic? This dessert with raspberry puree is death by chocolate. I got this recipe in my family. It is a hit especially during the holiday season, but is also excellent for Valentine's day, or anytime you have to satisfy a sweet tooth.
Provided by coasterfood lover
Categories Dessert
Time 25m
Yield 1 loaf, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Line 8 1/2 by 4 1/2 inch loaf pan with plastic wrap.
- In a small bowl mix 1/2 cup cream with egg yolks until blended.
- In a large saucepan over medium heat, combine chocolate, 1/2 cup corn syrup and butter, and cook five minutes or until chocolate and butter melt, stirring constantly.
- Add egg mixture; cook three minutes longer, stirring constantly.
- Remove from heat and cool to room temperature.
- In a medium sized bowl with electric mixer at high speed, beat remaining 1 1/2 cups cream, confectioner's sugar and vanilla until soft peaks form.
- With rubber spatula, fold cream mixture into chocolate mixture until no streaks remain. (Wait until chocolate mixture is cooled sufficiently or the cream will separate, and you don't want that.).
- Pour into prepared pan. Refrigerate overnight or chill in freezer for three hours.
- For raspberry puree: Puree thawed raspberries in their liquid in a blender or a food processor. Run puree through a wire strainer to separate seeds and strain puree into a small bowl. Stir in remaining 1/3 cup corn syrup to the puree.
- Garnish truffle loaf with fresh raspberries and mint leaves if desired, and serve with raspberry puree.
Nutrition Facts : Calories 500.8, Fat 34.8, SaturatedFat 21.1, Cholesterol 116.2, Sodium 103.6, Carbohydrate 52.4, Fiber 3.3, Sugar 34.7, Protein 3.3
CHOCOLATE TRUFFLE LOAF
One of our reviewers lost her copy of this Chocolate Truffle Loaf recipe during Hurricane Andrew-only to find it again here! (She gives it 5 stars.)
Provided by My Food and Family
Categories Dairy
Time 12h30m
Yield Makes 12 servings, 1 truffle slice, 2 Tbsp. sauce and about 1 Tbsp. raspberries each.
Number Of Ingredients 9
Steps:
- Line 8x4-inch loaf pan with plastic wrap. Place chocolate, butter and corn syrup in large saucepan; cook on medium heat until chocolate is completely melted, stirring constantly. Beat 1/2 cup of the cream and the egg yolks in large bowl until well blended. Gradually stir into chocolate mixture. Cook 3 minutes, stirring constantly. Cool to room temperature.
- Beat remaining 1-1/2 cups cream, sugar and vanilla in medium bowl with electric mixer on medium-high speed until soft peaks form. Add to chocolate mixture; stir gently until well blended. Pour into prepared pan.
- Refrigerate overnight or freeze 3 hours. Unmold onto serving plate; remove plastic wrap. Cut into 12 slices. Place 1 slice on each dessert plate; top with 2 Tbsp. of the Raspberry Sauce and about 1 Tbsp. of the raspberries.
Nutrition Facts : Calories 510, Fat 35 g, SaturatedFat 21 g, TransFat 0 g, Cholesterol 125 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g
CHOCOLATE RASPBERRY MOUSSE TRUFFLE CAKE, RASPBERRY-CASSIS SAUCE
This recipe is the winner, hands down! Just in case you want to know what it is that I'm saying -- this is the dessert that my friend Judy chose for her very elegant dinner party. This is not easy at all! It's very involved but it is so worth it! I can't begin to tell you; takes 3 hours plus baking, cooling and chilling times. Allow the truffle cake to chill overnight before serving. I am posting this for safe keeping. Can be made up to four days ahead of time.
Provided by Manami
Categories Dessert
Time 4h
Yield 18-20 serving(s)
Number Of Ingredients 41
Steps:
- MAKE THE CHOCOLATE SOUR CREAM CAKE:.
- Preheat oven to 350ºF.
- Lightly butter the bottom and sides of two 9x2" round cake pans. Line the bottoms of the pans with parchment paper. Dust the sides of the pans with flour and tap out the excess.
- Sift together flour, baking soda and salt onto a piece of waxed paper.
- Place chocolate in microwave-safe bowl. Microwave on medium(50%power)1 minute. Stir. Microwave 1 minute more or until chocolate softens.
- Stir until smooth. Let cool.
- Beat butter and shortening in mixing bowl until creamy, using electric mixer at medium speed.
- Add brown sugar.
- Continuing to beat, gradually add granulated sugar over a 4 minute period.
- Continue beating for another 1-2 minutes or until mixture is a light texture and off-white in color. Beat in vanilla.
- Beat eggs with fork until frothy. At medium speed while continuing to beat, slowly add beaten eggs to batter.
- Add sour cream aand beat until smooth. Beat in melted chocolate until blended. Scrape down sides and bottom of bowl with rubber spatula.
- At low speed, beat in flour mixture alternating with milk, beginning and ending with flour, mixing until just blended. Mix batter for 10 more seconds.
- Divide batter between prepared pans and smooth top.
- Bake 35-40 minutes or until center springs back when gently pressed with a finger.
- Cool in pans on wire racks for 5 minutes.
- Run a thin-bladed knife around the edges of layers to loosen. Invert the cake layers onto wire racks.
- Peel off the paper circles and leave them loosely attached to the bottom of the cake layers. Reinvert the layers onto other racks so that they are right side up.
- Cool cake layers completely.
- MAKE THE RASPBERRY SYRUP:.
- Combine water and sugar in small saucepan. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved.
- Raise heat to medium-high and bring syrup to boil. Remove the pan from heat and stir in the raspberry brandy and Grand Marnier.
- Keep syrup covered until ready to assemble the cake.
- MAKE THE CHOCOLATE RASPBERRY MOUSSE:.
- Put chocolate in food processor fitted with the metal chopping blade. Cover and process 30-45 second or until finely ground.
- Combine frozen raspberries and 1/3 cup sugar in a noncorrosive medium saucepan. Cook over medium-heat, stirring constantly, until sugar dissolves and raspberries soften.
- Press raspberry mixture through a fine meshed sieve into noncorrosive saucepan. Discard seeds. Cook raspberry pureé over medium-high heat until it reduces to 1/3 cup.
- Pour hot pureé over ground chocolate.
- Combine egg yolks, 3 tablespoons sugar and salt in small bowl. Whisk vigorously until well blended.
- Scald 3/4 cup heavy cream in a small saucepan over medium heat. While whisking constantly, temper egg yolk mixture into saucepan of hot cream.(To temper eggs; stir a little of the hot cream into eggs to warm "temper" them. The warmed eggs are then stirred into the remaining hot mixture. Tempering helps to prevent eggs from curdling).
- Continue to cook over low heat, stirring constantly, until mixture starts to thicken. (Do not allow the custard to overcook or the custard will be grainy.).
- With the motor of the food processor running immediately pour the hot custard through the feed tube. Process for 15-25 seconds or until chocolate is completely melted.
- With a spatula, scrape down the side of bowl.
- Add raspberry brandy, Grand Marnier and vanilla. Process briefly until blended.
- Turn chocolate/raspberry mixture into large bowl.
- Whip remaining heavy cream in chilled bowl just until it starts to thicken and barely forms soft peaks, using electric mixer at high speed.(Do not overwhip cream or mousse will be grainy.).
- Using a rubber spatula gently fold one-third of whipped cream into chocolate/raspberry mixture to lighten it. Fold in remaining whipped cream.(Do not OVERFOLD the mousse.) Keep the mousse at room temperature while preparing cake layers.
- ASSEMBLE THE TRUFFLE CAKE:.
- Line the inside of 2 quart round glass bowl with plastic wrap. Remove paper circles from bottoms of cake layers. Using a long serrated knife, slice each cake layer in half horizantally.
- Trim one cake layer into 6-1/4" circle. Generously brush with some of the raspberry soaking syrup. Place the cake circle into the bottom of the prepared bowl. Spoon slightly less than half of the chocolate raspberry mousse over the cake and spread it evenly with a spatula.
- Trim a second cake layer into 7-1/2" circle and generously brush with soaking syrup. Place cake circle on top of the mousse and press it down gently. Cover with remaining mousse.
- Brush a third layer cake with remaining syrup and press it gently on top of the mousse.
- Wrap the bowl in plastic-wrap and chill the truffle cake overnight.(Reserve the leftover cake layer for another use. It may be frozen for up to 1 month.).
- MAKE THE RAPBERRY-CASSIS SAUCE:.
- Combine frozen raspberries, red currant jelly and sugar in noncorrosive medium saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved and the berries are soft. Do not let mixture boil.
- Strain raspberry mixture a fine-meshed sieve into a bowl. Discard seeds. Pour raspberry pureé back into noncorrosive medium saucepan.
- Put arrowroot in small cup. Slowly stir in water until mixture is smooth. Stir arrowroot paste into raspberry mixture.
- Cook raspberry mixture over medium heat, stirring constantly, until mixture comes to a gentle boil. Continue to boil for 30-60 seconds or until sauce is translucent.
- Do not boil more than 1 minute or the sauce will become watery. Remove pan from heat. Cool sauce to room temperature and stir in Crème de Cassis, to taste. Transfer sauce to a bowl; cover and refrigerate.
- MAKE THE TRUFFLE FROSTING:.
- Put chocolate in food processor fitted with metal chopping blade. Process for 30-45 seconds or until finely ground.
- Heat cream, corn syrup and salt in small saucepan over medium heat to a gentle boil.
- Pour cream mixture over chocolate in food processor. Add vanilla. Let the mixture stand for 30 seconds to melt chocolate. Process briefly until mixture is smooth. Turn into a small bowl and cover surface with plastic wrap.
- Let mixture stand at room temperature for about 1 hour or until stiff enough to frost truffle cake.
- ASSEMBLE THE TRUFFLE CAKE:.
- Remove the plastic from the top of the truffle cake bowl. Invert bowl onto cake plate and remove bowl and plastic wrap from the top of the cake.
- Using a small metal cake spatula, cover the cake with an even layer of truffle frosting.
- Create decorative swirls in the frosting using the back of a soup spoon.
- Lightly dust the cake with cocoa powder.
- Store the truffle cake in refrigerator under a cake dome for up to 4 days.
- TO SERVE:.
- Spoon a pool of raspberry-cassis sauce onto a dessert plate. Lay a slice of cake on top of sauce. Garnish with fresh raspberries.
Nutrition Facts : Calories 697.4, Fat 37.3, SaturatedFat 21.1, Cholesterol 138.1, Sodium 237.5, Carbohydrate 87.8, Fiber 4.7, Sugar 62.4, Protein 6.6
CHOCOLATE-WHISKEY TRUFFLES SOUFFLES WITH CARAMEL SAUCE
Categories Milk/Cream Mixer Chocolate Dessert Bake Whiskey Fall Pastry Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- Make truffles:
- Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until chocolate melts and mixture is smooth. Mix in whiskey. Chill until mixture is cold and firm, at least 2 hours.
- Drop truffle mixture by tablespoonfuls onto waxed paper. Line baking sheet with foil. Roll each chocolate drop between palms into ball (if truffle sticks to hands, dust hands with unsweetened cocoa powder); place on baking sheet. Freeze until hard, about 1 hour; then cover. (Can be prepared 1 week ahead. Keep frozen.)
- Make sauce:
- Place cream in small bowl. Scrape seeds from vanilla bean. Mix seeds and bean into cream.
- Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat; add cream (mixture will bubble vigorously). Return pan to low heat; stir until caramel is smooth. Boil until color deepens and caramel thickens, stirring occasionally, about 2 minutes. Strain caramel into small bowl. Chill sauce. (Can be prepared 1 week ahead. Cover and keep refrigerated.)
- Make soufflés:
- Whisk yolks to blend in medium bowl; set aside. Whisk 1/4 cup sugar, cornstarch and cocoa in medium stainless steel bowl until no cornstarch lumps remain. Whisk in milk. Add chocolate and butter. Scrape in seeds from vanilla bean; add bean.
- Place bowl with chocolate mixture over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture is smooth, about 2 minutes. Remove from over water. Gradually whisk some of hot chocolate mixture into yolks. Whisk yolk mixture back into bowl with chocolate mixture.
- Place over simmering water. Whisk until smooth and thickened to pudding consistency, about 4 minutes. Remove from over water. Gradually mix in whiskey. Remove bean; cool to lukewarm.
- Preheat oven to 450°F. Butter eight 2/3- to 3/4-cup soufflé dishes or custard cups; dust with sugar. Arrange dishes on baking sheet. Place 1 truffle in each dish.
- Using electric mixer, beat whites in medium bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until stiff but not dry.
- Fold whites into lukewarm soufflé base in 2 additions. Divide soufflé mixture among prepared dishes, filling almost to top. (Can be prepared 1 week ahead. Cover dishes with foil and freeze. Uncover but do not thaw before baking.) Place soufflés on baking sheet in oven; reduce temperature to 400°F. Bake until puffed and dry-looking on top, about 17 minutes for unfrozen or 22 minutes for frozen.
- Transfer dishes to plates. Sift powdered sugar over. Serve, passing cold caramel sauce separately.
TRUFFLE CREAM SAUCE
A restaurant-quality, gourmet ravioli sauce or dipping sauce! Add onto cooked wild mushroom ravioli, or serve with slivers of bread as a dipping sauce.
Provided by rshah
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Combine heavy cream and truffle oil in a saucepan over high heat. Bring to a boil. Stir in Parmesan cheese, butter, salt, and pepper. Cook, stirring frequently, until the sauce has a creamy consistency without conglomerates of cheese, about 5 minutes.
Nutrition Facts : Calories 492.6 calories, Carbohydrate 3.7 g, Cholesterol 177.2 mg, Fat 51.3 g, Protein 6.3 g, SaturatedFat 30.7 g, Sodium 231.9 mg, Sugar 0.2 g
CHOCOLATE TRUFFLE SAUCE
THE BEST CHOCOLATE SAUCE ON EARTH!!! This is the only recipe I use (from Elinor Klivan's Bake and Freeze Chocolate Desserts), and it is just marvelous. The thick, fudgy, and gooey nature of this sauce will make your mouth water! *Prep time is cooking time.*
Provided by JamesDeansGirl
Categories Sauces
Time 30m
Yield 1 cup, about, 8 serving(s)
Number Of Ingredients 4
Steps:
- Put the butter and heavy cream in a medium saucepan and heat over medium-low heat until the cream is hot and the butter is melted (the cream will form tiny bubbles).
- Do not let the mixture boil.
- Remove pan from heat; add the chocolate and let it soften in the hot cream for about 30 seconds.
- Add the vanilla and whisk until the sauce is smooth and all the chocolate is melted.
CHOCOLATE MOLTEN CAKES WITH RASPBERRY SAUCE AND CHOCOLATE TRUFFLES
Steps:
- Preheat the oven to 450 degrees F. Butter six 3/4-cup souffle dishes or custard cups.
- Stir the butter and chocolate in a heavy, medium saucepan over low heat until melted. Cool slightly.
- Whisk the eggs and egg yolks in a large bowl to blend. Whisk in the confectioners' sugar, and then the melted chocolate and the flour. Pour the batter into the prepared dishes, dividing equally. Bake the cakes until the sides are set but the center remains soft and runny, about 11 minutes (or up to 14 minutes for batter that was refrigerated).
- Run a small knife around the cakes to loosen. Immediately turn the cakes out onto plates. Spoon Raspberry Sauce around the cakes. Top with Vanilla Sweet Cream and Chocolate Truffles.
- Cook the raspberries, confectioners' sugar and lemon juice over low heat for 10 to 15 minutes, stirring occasionally. Strain through a fine sieve to remove any seeds and chill.
- In chilled bowl, whisk the cream until it begins to foam and thicken. Add the confectioners' sugar and vanilla and continue to whisk just until soft peaks form.
- Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure that you have chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once; the shock of the temperature extremes would cause the fat in the chocolate to separate.
- Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature.
- When the ganache has cooled to the consistency of a thick paste, scrape it into a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch-diameter mounds spaced 1-inch apart on a parchment paper-covered baking sheet. To pipe the mounds, hold the pastry bag at a slight angle and allow the tip to touch the parchment as you begin to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound. You can also use a spoon and drop small mounds of ganache onto the baking sheet. Let the truffles harden in the refrigerator for 15 minutes, until they are hard enough to roll with your hands.
- To roll the mound into a ball, place a truffle between both palms, squeeze slightly and roll between your hands. The truffles will look nicer if they are as round as possible.
- When all the truffles are rolled into balls, they are ready to be coated. If they have become too soft, place them in the refrigerator for 1 to 2 hours until they are firm enough to coat. Roll in cocoa powder or chopped walnuts, one at a time.
RICH CHOCOLATE TRUFFLE WEDGES WITH RASPBERRY SAUCE
Oh sweet decadence... this grand prize winner from 'Taste of Home' certainly earned it's prize! I did however, feel the glaze was a tad bitter for my tastes (yes, (blush), I tampered with a winner), so I made an adjustment to it by adding a bit of confectioner's sugar for added sweetness. Using a fine brand of chocolate such as Ghiradelli will guarantee this dessert to reign supreme. I've also used Baker's with fabulous results. This is a beautiful, rich dessert that an elegant restaurant would serve their guests, and my family adored it! I took a picture after placing three red candy roses in the center but unfortunately I can't share it with you because I haven't gotten a digital camera yet. "Santa, are you listening...?"
Provided by Christmas Carol
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter and chocolate in a microwave or double boiler, stirring until smooth.
- Let cool for about 10 minutes.
- In a large mixing bowl, beat the eggs, sugar, vanilla, and salt until thick, about 5 minutes.
- Fold in the chocolate mixture.
- Stir in the flour, blending well.
- Pour into a greased and floured 9 inch springform pan.
- Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Cool completely on a wire rack.
- Meanwhile in a small saucepan, combine the glaze ingredients.
- Cook over low heat, stirring constantly, until glaze is smooth and melted.
- Cool slightly.
- Run a knife around edge of springform pan to loosen truffle dessert and transfer to a serving plate.
- Spread glaze over top and sides.
- If you wish to add any"decoration", press lightly onto dessert at this point as glaze will harden as it dries.
- For Raspberry Sauce, puree the raspberries in a food processor or blender.
- Press through a sieve to discard seeds.
- Stir in sugar.
- If you prefer a sweeter sauce add more sugar to taste.
- To serve, cut into wedges{this is a very rich dessert so a little goes a long way}, and spoon Raspberry Sauce over the top of each wedge.
- Garnish with freshly whipped cream, raspberries, and a sprig of mint if desired.
Nutrition Facts : Calories 394.2, Fat 25.3, SaturatedFat 15.1, Cholesterol 100, Sodium 181.6, Carbohydrate 43.3, Fiber 4.1, Sugar 31.5, Protein 4.9
WHITE CHOCOLATE TRUFFLE SAUCE
Try this unbelievable sauce over cakes, waffles, and of course, ice cream! ***Prep time is just chilling time; otherwise, this goes together in a pinch.***
Provided by JamesDeansGirl
Categories Sauces
Time 2h10m
Yield 1 1/4 cups, approximately
Number Of Ingredients 3
Steps:
- Heat the white chocolate and butter together in a heavy saucepan over low heat, stirring constantly, until melted.
- (The mixture may be thick and grainy.) Remove pan from heat; stir in the heavy cream until smooth.
- Cover and refrigerate about 2 hours, or until chilled.
Nutrition Facts : Calories 1224.4, Fat 97.3, SaturatedFat 60, Cholesterol 198.3, Sodium 289.4, Carbohydrate 83.2, Sugar 80.5, Protein 10.1
More about "chocolate truffle sauce food"
CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Servings 12
- Melt chocolate, butter, and 1/2 cup corn syrup in a heavy saucepan over medium-low heat, stirring until smooth. Whisk together 1/2 cup whipping cream and egg yolks in a small bowl. Gradually stir into chocolate mixture, whisking constantly. Cook over medium-low heat 11 minutes or until mixture reaches 160°. Remove from heat, and let cool 45 minutes or until mixture reaches room temperature.
- Beat remaining 1 1/2 cups whipping cream, powdered sugar, and vanilla extract at high speed with an electric mixer until soft peaks form. Gently fold into chocolate mixture until no white streaks remain. Pour chocolate mixture into prepared pan. Cover and freeze 3 hours or until firm.
- Process raspberries and 1/3 cup corn syrup in a blender until smooth, stopping to scrape down sides. Pour raspberry mixture through a wire-mesh strainer into a 2-cup glass measuring cup, discarding seeds. Cover and chill until ready to serve.
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From landolakes.com
Servings 2.25Calories 170 per servingCategory Sweet, Almond, Nut, Sauce And Condiments
- Melt 2 tablespoons butter in 10-inch skillet over medium heat until sizzling; add almonds and 1/4 cup sugar. Continue cooking, stirring constantly, 4-5 minutes or until sugar melts and almonds are golden brown. Immediately spread onto waxed paper. Cool completely; break into small pieces.
- Combine whipping cream, 1/4 cup sugar and brown sugar in heavy 2-quart saucepan. Cook over medium heat, stirring occasionally, 7-9 minutes or until mixture comes to a boil. Remove from heat, stir in chocolate with whisk until smooth. Add butter and almond extract; continue whisking until smooth. Stir in caramelized almonds. Cool slightly to thicken. Serve warm or at room temperature.
- Store covered in refrigerator up to 1 week. To reheat, place sauce in 2-quart saucepan. Cook over low heat, stirring often, just until heated through.
CHOCOLATY TRUFFLE SAUCE RECIPE - THEFOODXP
From thefoodxp.com
Ratings 1Calories 171 per servingCategory Dips And Sauces
- Take a medium saucepan and add butter and heavy cream to it. Heat it over low heat and make sure the cream is mixed well and the butter is melted.
- Now, after the mixture of cream is ready, add the chocolates into it and wait until they completely melt.
- Add some vanilla extract to this sauce and whisk it correctly, make sure no lumps are formed and the sauce is smooth.
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