MAKEOVER CHOCOLATE TRUFFLE DESSERT
The original version of this unbelievably over-the-top truffle dessert tastes like it took all day to make! But after our makeover, it can be made with just 30 minutes of hands-on work, so you can focus on other things during this busy season.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Prepare brownie batter according to package directions. Spread into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Place chocolate chips in a food processor; cover and process until finely chopped. In a small microwave-safe bowl, combine 1 cup cream, butter and coffee granules. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until butter is melted; stir until smooth. With food processor running, add cream mixture to chocolate chips in a slow, steady stream. Add vanilla; cover and process until smooth. , Cut a small hole in the corner of a pastry or plastic bag. Fill with 1/4 cup chocolate mixture; set aside for garnish. Transfer remaining chocolate mixture to a large bowl. , Remove sides of springform pan. Spread half of the chocolate mixture over brownie layer, spreading evenly over top and sides. In a small bowl, beat remaining cream until soft peaks form; fold into remaining chocolate mixture. Spread over chocolate layer. Gently press cookies into sides of dessert. , Pipe reserved chocolate mixture on top. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting.
Nutrition Facts : Calories 490 calories, Fat 34g fat (17g saturated fat), Cholesterol 67mg cholesterol, Sodium 175mg sodium, Carbohydrate 46g carbohydrate (34g sugars, Fiber 3g fiber), Protein 4g protein.
CHOCOLATE TRUFFLE DESSERT
Chocolate lovers will savor this impressive dessert, featuring a brownie base and chocolate mousse filling. -Lisa Otis, New Paltz, New York
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-16 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add chocolate; mix well. Add egg yolks, one at a time, beating well after each addition. Add milk and vanilla; mix well. Combine the flour, baking powder and salt; stir into chocolate mixture just until blended. , In a small bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased and floured 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small saucepan, combine chocolate chips, 3/4 cup cream, sugar, butter and coffee granules. Cook and stir over low heat until sugar is dissolved and chips are melted. Stir a small amount of hot liquid into egg yolks; return all to the pan. Cook and stir for 2 minutes or until mixture is slightly thickened. Remove from the heat; stir in vanilla. , Sprinkle gelatin over cold water; let stand for 1 minute. Add a small amount of hot liquid to gelatin; stir until gelatin is dissolved. Stir into chocolate mixture. Pour into a large bowl. Set the bowl in a larger bowl of ice water; stir occasionally until thickened, about 30 minutes., Remove sides of springform pan. Cut a hole in the corner of a pastry or plastic bag; fill bag with 1/4 cup mousse. Set aside for garnish. Spoon half of the remaining mousse over brownie layer, spreading evenly over top and around sides., In another large bowl, beat the remaining cream until soft peaks form. Add a third of the whipped cream to the remaining mousse; beat on low speed. Fold in remaining whipped cream. Spread over truffle mousse layer. , Gently press cookies into sides of dessert. Pipe reserved mousse on top. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting.
Nutrition Facts : Calories 452 calories, Fat 30g fat (17g saturated fat), Cholesterol 153mg cholesterol, Sodium 178mg sodium, Carbohydrate 45g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE TRUFFLE CAKES
For extra fudgy results, make these cakes a day ahead; wrap them well in plastic wrap, and refrigerate. Serve them chilled or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Yield Makes 6 individual cakes
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess; set aside.
- Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (Batter will be thick.)
- Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn out onto wire racks; reinvert, and let cool.
TEMPERED CHOCOLATE FOR TRUFFLES
Because tempered chocolate can be spread very thinly, it is useful for molding chocolate and coating candies, like our Dipped Chocolate Truffles.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 4 dozen truffles
Number Of Ingredients 1
Steps:
- Place 1/2 pound chocolate in a metal bowl. Bring a saucepan with 2 inches of water to a simmer, and then turn off heat. Set bowl with chocolate over saucepan, and let melt, stirring gently with a rubber spatula until chocolate registers 118 degrees on a candy thermometer. (Watch the chocolate carefully, as heating and cooling times can vary.) Remove bowl from saucepan.
- Add 1/4 pound unmelted chocolate to bowl and stir until chocolate cools to 84 degrees. (Remove any unmelted pieces with spatula.) Return bowl to saucepan, and let stand, and stir until chocolate registers 88 to 90 degrees. Use immediately. Repeat with remaining chocolate.
DOUBLE-CHOCOLATE TRUFFLE DESSERT
This elegant, chocolatey truffle dessert looks like a treat you'd only see at a fancy pastry shop. But it's a cinch to make...and isn't that the best part?
Provided by My Food and Family
Categories Chocolate Recipes
Time 4h20m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Line 8x4-inch loaf pan with plastic wrap. Microwave first 4 ingredients in medium microwaveable bowl on HIGH 2-1/2 min. or until chocolates and butter are completely melted and mixture is well blended, stirring after 1-1/2 min. Cool completely. Stir in vanilla. Refrigerate 30 min. or until thickened.
- Spoon 1/2 cup COOL WHIP into small bowl. Refrigerate for later use. Gradually add remaining COOL WHIP to chocolate mixture, stirring constantly until well blended. Spoon into prepared pan.
- Refrigerate 3 hours. Unmold dessert onto plate; remove plastic wrap. Top dessert with reserved COOL WHIP. Cut dessert into slices; top with strawberry purée and whole strawberries.
Nutrition Facts : Calories 270, Fat 19 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 15 mg, Sodium 60 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 19 g, Protein 2 g
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