Homemade Chocolate And Chestnut Truffles Food

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 & CHESTNUT TRUFFLE TORTE

Steps:

• Heat oven to 200C/180C fan/gas 6. Grease a 25cm springform tin, then line the base and sides with baking paper. Whisk eggs and sugar until pale and thick.
• Sift the flour and cocoa together onto the mixture, then gently fold in, followed by the butter. Pour into the tin, ease to the edges, then bake for 8-10 mins until risen and firm to the touch. Cool in the tin.
• Meanwhile, beat the chestnut purée and egg yolks until as smooth as possible. Melt the chocolate in a bowl over a pan of simmering water with half the cream. Remove from the heat, then beat into the chestnut mixture.
• Whisk the egg whites until stiff. In a separate bowl, whip the remaining cream until it holds its shape. Fold into the chocolate mixture, then carefully fold in the egg whites. Drizzle the brandy, if using, over the sponge base, then pour the chocolate mix on top. Level the surface and chill for 5 hrs or overnight until firm. Chill for 2 days, or freeze for 2 months. Thaw overnight in the fridge.
• To serve, carefully remove from the tin, strip off the paper and slide onto a cake stand. Dust heavily with cocoa.

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.

HOMEMADE CHOCOLATE TRUFFLES

Steps:

• Pulverize the cookies completely.
• Put the cookie powder in a bowl and add the rest of the ingredients, except the ingredients to cover them.
• Mix well, until it becomes a chocolate mixture.
• Refrigerate, covered for a few hours at least or like I do, make them on the evening and let them in the fridge overnight. This hardens the mixture and makes it easy to handle.
• When ready to make, wet your hands just enough to work with the paste and make small balls until finished.
• If you like you can put an almond or a nut inside each truffle.
• Now you can cover them with nuts, or chocolate, or colorful thingies :), or just leave them like that.
• You can keep them in the fridge in a covered container for several days, but they also hold well unfridge if eaten within 1 or 2 days :).

CHESTNUT TRUFFLES

Steps:

• In heavy saucepan over low heat (or in double boiler), melt chocolate and butter. Stir in remaining ingredients.
• Transfer to parchment paper lined 8 or 9 inch square or round pan. Cool. Chill until firm enough to handle, about 2-3 hours.
• Using a melon baller, scoop mixture and roll into balls. Place on parchment paper lined cookie sheet and refrigerate.
• CHOCOLATE COATING: melt chocolate with shortening on stove-top or microwave just until melted.
• Stove-top method: Place chocolate and shortening in the top of a double boiler over hot, not simmering, water, stirring just until melted.
• Microwave method: Place chocolate and shortening in microwave-proof bowl. Microwave on medium one minute; remove from microwave and stir. If chocolate is still not melted, repeat every 30 seconds until melted. NOTE: Time will vary accordingto microwave oven and how finely chopped the chocolate is.
• Use a fondue fork (or skewer or other small fork), dip truffles in melted chocolate. Let excess chocolate drain from truffles before removing from fork or skewer and placing on cookie sheet to harden.

SIMPLE FLOURLESS CHOCOLATE AND CHESTNUT TRUFFLE CAKE WITH FRESH

Steps:

• Preheat the oven to 150C
• Melt the chocolate and butter in a glass or ceramic bowl set over a pan of simmering water.
• Meanwhile, put the rest of the cake ingredients into the blender and blend until completely smooth.
• Prepare a cake pan (preferably a spring form) by greasing with butter and cutting out some greaseproof paper to fit the bottom.
• Once the chocolate and butter have melted, pour into the blender with everything else (you may have to do this in 2 batches depending on the size of your blender).
• Blend well and pour into the prepared cake pan(s) Bake for 1 hour (check after 45 minutes) when a toothpick inserted into the centre comes out dry it is ready.
• Leave to cool in the pan then cover and transfer to the fridge.
• Next day Whip the cream adding the brandy and sugar.
• Turn the cake out, split and fill with cream.
• Keep refrigerated until ready to serve.

CHESTNUT TRUFFLE CAKE

Steps:

• Put the chestnuts in the food processor with the sugar, then process until fairly smooth. Put the butter and chocolate in a pan with the milk, then gently heat, stirring, until they have melted to a smooth sauce. Stir in the vanilla and cognac. Add to the chestnut mix in the food processor, then whizz again until fairly smooth.
• Line a lightly buttered small loaf tin with cling film, then pour in the chestnut truffle mix. Smooth the top, then cover the tin with cling film. Chill for 24 hrs.
• To serve, turn the truffle cake out onto a flat plate or board. Peel off the cling film. Gently melt the chocolate, butter and cream for the topping, then spread over the top and sides of the cake. Return to the fridge to set. Will keep in the fridge for another 6 days. Decorate with a dusting of icing sugar. Serve cut into thin slices with a little single cream poured around (cold vanilla custard is also very good).