DECADENT CHOCOLATE TRUFFLE TORTE
Create a mouthwatering chocolate truffle torte - and there's no cooking necessary!
Provided by Orlando Murrin
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Treat
Time 1h
Yield Serves 12 in small slices (it's very rich!)
Number Of Ingredients 6
Steps:
- Get your equipment ready (see tips below). Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm - dip your little finger in to check.
- Get your cake tin ready. Do this while you are waiting for the chocolate to melt and cool so you're not hanging around. Cut open the plastic folder along the bottom, then cut out a disc to fit in the bottom of the tin and 3 strips to line the sides. (See step 2).
- Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk until the cream looks like step 3. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.
- Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you've got, fold the cream and chocolate together in a figure-of-eight motion. Don't be nervous - keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture - you will see and feel it thicken as you fold.
- Set the torte. Pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).
- Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of plastic around the sides. Invert a serving plate over the torte and turn the torte upside down on to it. Lift off the tin base and peel away the plastic. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.
Nutrition Facts : Calories 331 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.09 milligram of sodium
EASY DECADENT TRUFFLES
Insanely easy, but oh so rich! Recipe makes a large amount but you can vary flavorings and coatings to make several different varieties.
Provided by Jenny Saunders
Categories Desserts Candy Recipes Truffle Recipes
Time 1h
Yield 60
Number Of Ingredients 4
Steps:
- In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
Nutrition Facts : Calories 78 calories, Carbohydrate 11.7 g, Cholesterol 4.1 mg, Fat 3.8 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 2.3 g, Sodium 12 mg, Sugar 10.7 g
DECADENT CHOCOLATE TRUFFLES
These irresistible chocolate truffles are an impressive and elegant way to treat your guests to dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 5 dozen
Number Of Ingredients 5
Steps:
- Make the ganache: Place 16 ounces of chocolate and the cream in the top of a double boiler or a heatproof bowl set over a pan of simmering water. Stir until melted; remove from heat. Add butter and Cognac and stir until combined.
- Pour into an 8-inch square baking dish. Cover with plastic wrap, and refrigerate until the mixture is very cold and set, but still pliable, about 2 hours.
- Melt remaining 12 ounces chocolate in the top of a double boiler or in a heatproof bowl set over a pan of simmering water. Stir until melted; remove from heat. Let cool to room temperature.
- Line two baking sheets with parchment paper; set aside. Using a 1/4-ounce ice cream scoop, drop ganache onto one of the prepared baking sheets. Chill 10 minutes.
- Coat the palm of one of your hands with about 1 tablespoon of the melted chocolate. Roll balls, one at a time, between your palms until evenly coated with chocolate. Roll in cocoa powder to coat. Transfer to second baking sheet. Repeat with remaining balls, coating your palm with more chocolate as needed. Chill until ready to serve.
DECADENT HEALTHY CHOCOLATE TRUFFLES
These easy 4-ingredient chocolate truffles are loaded with sweet coconut, crunchy hazelnuts, and warm cinnamon for a rich and indulgent holiday treat.
Provided by Krista
Categories Dessert
Time 3h5m
Number Of Ingredients 7
Steps:
- Add chocolate chips, coconut milk, vanilla extract, and ground cinnamon to a bowl.
- Put in microwave and heat up for 30 seconds. Remove and stir. Microwave another 30 seconds, stir until smooth and chips are melted.
- Cover and place in refrigerator for 2-3 hours.
- Using a cookie scoop or a tablespoon, scoop out small balls and try to form into smooth balls. Place on parchment paper lined baking sheet.
- Add hazelnuts to a pan, heat over medium high heat and toast for 2-3 minutes minutes.
- Add hazelnuts to a food processor and blend until finely chopped. Remove and place in a small bowl.
- Roll individual truffles in cocoa powder, coconut flakes, or hazelnuts.
- Serve!
Nutrition Facts : ServingSize 17 truffles, Calories 100 calories, Sugar 7 g, Sodium 2 mg, Fat 8 g, Carbohydrate 9 g, Fiber 1 g, Protein 1 g
20 EASY TRUFFLES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a truffle recipe in 30 minutes or less!
Nutrition Facts :
DECADENT CHOCOLATE TRUFFLES
Sweeten up your day with our Decadent Chocolate Truffles recipe. Butter and whipping cream are a big part of the secret to our Decadent Chocolate truffles recipe, but don't forget the coating. Chopped pecans add an extra layer to texture and flavor that you're sure to relish.
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield 12 servings, 3 truffles each
Number Of Ingredients 4
Steps:
- Microwave chocolate and butter in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Stir until blended. Add whipping cream; mix well.
- Refrigerate 3 hours or until firm.
- Shape chocolate mixture into 36 (1/2-inch) balls. Working with a few balls at a time, roll in nuts.
Nutrition Facts : Calories 150, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
EASY DECADENT TRUFFLES
These are awesome and perfect for holiday gift giving. I've taken two batches into my newsroom and my staff has wiped them out. They are eas but very rich and delicious. Coconut flavored ones rolled in coconut and raspberry flavored ones rolled in cocoa are our favorites so far. I found the recipe in Albertson's new magazine - Easy.
Provided by Mama Schmid
Categories Candy
Time 2h
Yield 60 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
- Notes:.
- Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.
- To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.
Nutrition Facts : Calories 77.1, Fat 3.8, SaturatedFat 2.3, Cholesterol 4.2, Sodium 12.2, Carbohydrate 11.4, Fiber 0.5, Sugar 10.5, Protein 0.6
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- Banana Split Truffles. What could be more adorable than truffles decorated to look like a tiny scoop of ice cream? A drizzle of chocolate, sprinkles, and a "cherry" candy top each banana-flavored white chocolate orb to complete the sundae-inspired look.
- Black Forest Truffles. Black forest truffles are so good, you may never go back to plain chocolate again. In a twist inspired by the German cake, dark chocolate is paired with tart dried cherries, along with optional cherry liqueur, to form a decadent, potentially boozy treat.
- Cappuccino Truffles. Cappuccino truffles are a luxurious way to get your caffeine fix. Instant coffee gives the rounds a nice jolt, while miniature chocolate chunks add texture.
- Candy Cane Truffles. Half the fun of making festive truffles is smashing the candy canes. Crunchy bits coat a smooth dark chocolate ganache that's made extra-minty with peppermint extract.
- Caramel Truffles. A homemade caramel cream sauce gives these caramel truffles a fantastic toasty and sweet flavor when swirled together with melted chocolate.
- Champagne White Chocolate Truffles. Raise a glass to these sophisticated champagne white chocolate truffles. White chocolate with a refined champagne flavor makes a special treat for New Year's Eve, Valentine's Day, and anniversary celebrations.
- Chocolate Mint Truffles. If you're a fan of chocolate-mint flavor, you'll truly adore these fresh-tasting chocolate mint truffles. The chocolate cream is infused with the fresh herb, instead of relying on extract, for an extra powerful minty explosion of taste.
- Cookie Dough Truffles. Do you think cookie dough tastes even better before it's baked? Then these kid-friendly cookie dough truffles may become your new go-to dessert treat.
- Eggnog Truffles. The most wonderful time of year calls for a truly special candy. These creamy eggnog truffles combine the rich taste of eggnog with an extra dash of nutmeg and sweet white chocolate.
- Exploding Truffles. Talk about a real blast! Pop Rocks candy mixed into the ganache makes these truffles literally explode in your mouth. Kids will go crazy for these sweet exploding truffles treats with a hidden surprise, so they make a great treat for children's birthday parties.
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- Place the chocolate chips in the top of a double boiler and bring the water to a boil. Reduce the heat to low and cook until the chocolate melts. Add the butter and sugar, stirring until the sugar dissolves. Remove from the heat.
- Add the yolks, one at a time, beating with an electric mixer after each addition. Stir in the rum. Pour the mixture into a bowl. Cover and let sit for 12-24 hours in a cool dry place. (Do not refrigerate).
- Shape the mixture into 1 inch balls and roll them in the cocoa. Freeze for 1 hour. Store in an airtight container in the refrigerator.
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- Melt the chocolate and the butter in a heat-safe bowl over a pot of barely simmering water. Stir in the cream and the salt. Cover the mixture with plastic wrap and refrigerate until firm, at least 4 hours and up to 2 days.
- Scoop the chocolate onto a parchment-lined baking sheet 1 tablespoon at a time. (If the chocolate is too firm, let it stand at room temperature to warm up a bit before scooping.) Using your hands, roll each scoop into a ball. Coat your hands in a bit of cocoa powder if the chocolate is sticky—just don’t use too much or the sprinkles won’t adhere.
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