FRUIT PRESERVE TRUFFLES
This recipe for fruit preserve truffles is courtesy of Charles Chocolates's Chuck Siegel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 117 truffles
Number Of Ingredients 6
Steps:
- Line a 13-by-9 1/2-inch rimmed baking sheet with plastic wrap; set aside.
- In a heatproof bowl, set over (but not touching) simmering water, melt 8 ounces bittersweet chocolate and milk chocolate together until it reaches 120 degrees.
- Place cream and vanilla seeds in a small saucepan over medium heat; heat until cream just comes to a boil. Remove from heat. Let cream mixture cool until reaches 120 degrees. Stir in fruit preserves.
- Remove chocolate mixture from heat and add to cream mixture. Using a heatproof spatula, mix together, starting from the center of the saucepan and working your way to the outer edges until mixture is emulsified. Add butter and mix with an immersion blender until well combined. Pour mixture into prepared baking sheet, evenly spreading mixture with an offset spatula; cover with plastic wrap, pressing down gently on chocolate mixture to prevent a skin from forming. Refrigerate at least 2 hours, and up to overnight.
- Line the back of another 13-by-9 1/2-inch baking sheet with parchment paper. Uncover chocolate and invert onto parchment paper; remove second piece of plastic wrap. Using a pizza cutter or sharp knife, and a steel ruler as a guide, cut chocolate into 1-inch squares.
- Line a baking sheet with parchment paper; set aside. Roll each square of chocolate between your hands to form a smooth ball. Transfer chocolate balls to baking sheet; refrigerate for 1 hour.
- Melt remaining 16 ounces bittersweet chocolate in a heatproof bowl, set over (but not touching) simmering water. Place cocoa powder in a shallow dish. Place some of the melted chocolate in the palm of your hand and roll a chocolate ball in the melted chocolate to coat, then roll in cocoa powder. Repeat process with remaining chocolate balls. Transfer truffles to an airtight container, stacking truffles no more than 2 to 3 inches high, and refrigerate up to 2 weeks. Bring truffles to room temperature just before serving.
FRUIT TRUFFLES
Taken from the Heathy Cooking Sugar Free Cookbook. These delicous little cakes get all the sweetness they require from fresh bananas. Cooking time is chill time
Provided by Sam 3
Categories Lunch/Snacks
Time 1h25m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Chop bananas into a large bowl and using a potato masher, mash until they are smooth.
- Mix in orange juice and rind. Stir in almonds, mixing well to blend evenly.
- Place the mixture in the fridge and chill 30 minutes.
- Using a sharp knife, finely chop the blanched almonds into small pieces.
- Mix the chopped almonds into the cocoa powder and place on a flat plate.
- Remove banana mixture from fridge and divide into 10 portions.
- Roll each portion into a small ball, using lightly floured hands.
- Roll each ball into the cocoa mixture, rolling each on evenly to give a good coating.
- Press gently before placing into small muffin papers and chilling 30 mins once again.
Nutrition Facts : Calories 229, Fat 16.1, SaturatedFat 1.4, Sodium 3.2, Carbohydrate 18.7, Fiber 5.3, Sugar 8, Protein 7.5
DRIED FRUIT TRUFFLES
Make and share this Dried Fruit Truffles recipe from Food.com.
Provided by Happy Harry 2
Categories Candy
Time 20m
Yield 48 balls
Number Of Ingredients 5
Steps:
- Process prunes & dates in food processor.
- Shape into 1 inch balls
- Roll some in cocoa powder, some in crumbs & some in almonds.
- Place on wax paper.
- Can be stored up to 3 weeks in an airtight container in refrigerator.
Nutrition Facts : Calories 22.1, Fat 0.3, Sodium 2.4, Carbohydrate 5.3, Fiber 0.7, Sugar 3.6, Protein 0.3
FRUIT PRESERVE SANDWICH COOKIES
Colorful, English biscuits very popular with kids.
Provided by Cassie
Categories World Cuisine Recipes European UK and Ireland English
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
- Sift the flour into a bowl and cut in the butter or margarine. Mix in the sugar and almonds. Using a fork, mix in the egg until dough becomes stiff.
- Knead dough on a lightly floured surface until smooth. Roll out dough into a thin layer and cut into rounds, 2 inches wide. Re-roll trimmings and cut until you have 20 rounds. Place rounds on cookie sheets.
- Bake for 12 minutes in the preheated oven, or until light brown. Let cool on the sheet for about 3 minutes, then transfer to wire racks.
- When biscuits are completely cold, spread half of the rounds with a thin layer of preserves and sandwich together. Dust with confectioners' sugar.
Nutrition Facts : Calories 223.4 calories, Carbohydrate 40.7 g, Cholesterol 30.8 mg, Fat 5.9 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 3.1 g, Sodium 50.1 mg, Sugar 24.4 g
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- Truffle Oil. Fact: Most truffle oil that you buy has never been anywhere near a truffle. Any truffle oil you see in the supermarket is likely to be made with "truffle essence."
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