German Chocolate Truffle Food

GERMAN CHOCOLATE PECAN TRUFFLES

Steps:

• Place chocolate in a small bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; let stand for 5 minutes (do not stir). Whisk chocolate mixture until smooth. Stir in 1/4 cup coconut, 1/4 cup pecans, extract and salt. Cover and refrigerate for at least 1 hour or until firm., Shape chocolate mixture into 1-in. balls; roll in remaining coconut and pecans. Store in an airtight container in the refrigerator.

GERMAN CHOCOLATE CAKE TRIFLE

Steps:

• Bake the cake according to package instructions using the eggs and vegetable oil for the cake.
• While the cake is baking, make the caramel sauce. In a saucepan, whisk together the evaporated milk, sugar and eggs. Add the butter and put the pan over medium heat. Cook, stirring constantly, until the mixture thickens and just starts to bubble, about 10 to 12 minutes. Remove from the heat and cool completely. This can be made a day ahead and refrigerated once cooled. Bring to room temperature when you are ready to use it.
• To assemble the trifle in a large trifle bowl: Cut the cake into 1 1/2-inch cubes. Make a layer in the bottom of the dish with 1/3 of the cubes. Drizzle with some of the caramel sauce, enough to moisten the cake but not cover it completely. Sprinkle with 1/3 of the coconut and 1/3 of the nuts. Repeat twice more adding a little extra drizzle of caramel over the final coconut and nuts. (Any extra caramel sauce can be used as a topping for ice cream or pound cake.) Serve immediately or refrigerate until you are ready to serve.
• Cook's Note: the trifle can also be assembled in individual wine glasses or large tumblers.

BLACK FOREST CHOCOLATE TRUFFLES

Steps:

• Whisk soft butter until creamy and light.
• Sieve powdered sugar onto to butter and beat until well combined and fluffy.
• In a medium-sized bowl melt chocolate either in 30-increments in the microwave (stir after every 30 seconds to prevent burning) or in a double boiler.Add the melted chocolate to the butter-sugar mix and combine well.
• Stir in Kirschwasser and vanilla extract.
• Cover the bowl and allow to rest for about 1 hour in the fridge.
• Use a small cookie scoop or a small spoon to scoop of a small amount of the mixture. Roll between hands to form a small ball. This works best if you wear gloves and occasionally rinse your hands under cold water.
• Roll in dark chocolate shavings, cocoa powder or powdered sugar.
• Place on a large plate and allow to rest.