Marbled Easter Egg Truffles Recipe 455 Food

MARBLED EASTER EGG TRUFFLES RECIPE - (4.5/5)

Steps:

• Place white chocolate in a food processor; cover and process until finely chopped. In a small saucepan combine whipping cream and butter; cook over medium heat just until simmering (do not allow mixture to boil), stirring occasionally. Remove from heat. With the food processor running, carefully pour hot cream mixture through the feed tube into the finely chopped white chocolate. Process until smooth, stopping to scrape sides of bowl if necessary. If during processing the mixture appears to break (the oil separates out of the white chocolate), continue to process until the mixture becomes smooth again and has the thick texture of cake batter. Add desired flavoring; process briefly to mix well. Transfer white chocolate mixture to a large bowl; chill for 2 to 3 hours or until very firm. To shape truffles, line a baking sheet with parchment paper or waxed paper; set aside. Dust your hands with powdered sugar. Divide white chocolate mixture into 16 portions. Form each portion into a ball. Roll one end of each ball between your palms and pinch it gently to make an egg shape. Place egg shapes on the prepared baking sheet. Chill while you prepare the candy coating. Place 1/3 of the vanilla-flavor candy coating disks in a medium microwave-safe bowl. Microwave according to package directions until melted and smooth, stirring every 30 seconds. Using a microwave-safe bowl for each color of candy coating, microwave each color according to package directions until melted and smooth, stirring every 30 seconds. Using a spoon for each color, drizzle several colors of candy coating on top of the melted vanilla coating. The colors will mix together as you dip the truffles, so try to choose colors that blend well and won't immediately produce a muddy color. Don't worry about swirling them together; the dipping process will do that. Submerge a truffle completely in the coating. Using a fork or dipping tools, carefully lift truffle out of the coating, swirling it around a little to make sure the top is coated with a variety of colors. Return the coated truffle to the paper-lined baking sheet. Repeat with another truffle. After several truffles, the colors will become indistinct. At this point, drizzle more colored coating on top of white coating to get vibrant swirls. When the melted vanilla coating is too low to dip or is no longer white, melt a fresh batch of vanilla candy coating. Repeat until all of the truffles have been coated. Chill coated truffles about 15 minutes or until coating is set. For the best taste and texture, let truffles stand at room temperature for 15 to 30 minutes before serving.

TRUFFLED SCRAMBLED EGGS

Steps:

• Place a medium (10-inch) saute pan over low heat. Add the butter and allow it to melt but not completely. In a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper until the yolks and whites are just blended. Pour the mixture into the pan but don't mix it.
• Allow the eggs to warm slowly over low heat without stirring them. This may take 3 to 5 minutes, so be patient! As soon as the eggs start to cook on the bottom, use a rubber spatula to scrape the bottom of the pan and fold the cooked eggs over the uncooked eggs. Once the eggs start to look a little custardy, stir them rapidly with the spatula until they are the texture of very soft custard. Remove the pan from the heat before the eggs are fully cooked, as they will continue to cook in the warm pan. Immediately, stir the truffle butter into the eggs. This will stop the cooking.
• Cut the slices of toast in half diagonally and place them on 3 dinner plates. Spoon the scrambled eggs over the toasts and garnish with minced chives. Sprinkle with salt and serve hot.

RICH CHOCOLATE CAKE WITH GANACHE FROSTING AND TRUFFLE-EGG NEST

Steps:

• Preheat oven to 350 degrees. Coat two 3-inch-high, 7-inch-round cake pans with cooking spray; line bottoms with parchment paper. Coat parchment with cooking spray, and dust with cocoa powder, tapping out excess.
• Melt butter in a large saucepan over medium heat. Add cocoa and espresso powders and water; whisk until dissolved. Whisk in sugar until smooth. Remove from heat, and whisk in eggs, buttermilk, and vanilla. Add flour, baking soda, and salt; whisk until combined.
• Divide batter among prepared pans. Bake until a cake tester inserted into centers comes out clean, about 45 minutes. Let cool 20 minutes. Unmold, and remove parchment; let cool.
• Trim tops of cake layers level. Place 1 layer, cut side up, on a wire rack set over a rimmed baking sheet. Spread with 1/2 cup ganache frosting. Place remaining layer, cut side down, on top. Coat top and sides with remaining cup frosting. Refrigerate until firm, about 15 minutes.
• Put semisweet chocolate, cream, and corn syrup into a heatproof bowl set over a pan of simmering water, and stir until smooth. Let cool 5 minutes. Pour over cake, and then refrigerate until firm, about 15 minutes.
• Using a chef's knife, scrape milk chocolate bar at a 90-degree angle, forming enough curls and shards to measure 1 1/2 cups. Transfer to a rimmed baking sheet, and refrigerate until ready to use.
• Transfer cake to serving dish; form a nest with chocolate shavings on top, and fill with truffle eggs.

MARBLED EGGS

Steps:

• Hardboil your eggs normally.
• When they are cool enough to handle, roll them around on a hard surface to crack them. Try not to break the membrane. Develop a nice overall cracked look.
• Then re-boil in water with food coloring of your choice.
• You could make really cool looking deviled eggs with these.