TRIPLE-CHOCOLATE FUDGE CAKE TRUFFLES
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box using water, oil and eggs. Cool completely.
- Crumble cake into large bowl. Add frosting and liqueur; mix well. Roll mixture into 1 1/2-inch bails; place on cookie sheet. In 1-quart heavy saucepan, melt candy coating over low heat, stirring occasionally. Stir in 3 teaspoons of the shortening until smooth.
- Place sheet of waxed paper on work surface. To coat each truffle, place on 2-pronged meat fork; hold over saucepan of chocolate. Spoon chocolate over truffle, making sure to cover cake particles completely. Let excess chocolate drip back into pan. Using tip of knife, slide coated truffle onto paper. Let stand at room temperature until set, about 15 minutes.
- In small microwavable bowl, microwave baking chips and remaining 1/2 teaspoon shortening on High 30 to 60 seconds or until mixture is smooth. Drizzle over truffles. Let stand until set.
Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Truffle, Sodium 150 mg, Sugar 15 g, TransFat 0 g
CLASSIC CHOCOLATE TRUFFLE RECIPE BY TASTY
Here's what you need: semi-sweet chocolate chips, heavy cream, cocoa powder
Provided by Merle O'Neal
Categories Desserts
Yield 4 servings
Number Of Ingredients 3
Steps:
- In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency.
- Pour mixture into a bread pan.
- Allow to sit in refrigerator for 1 hour or until mixture is solid.
- With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
- Roll in cocoa powder for topping.
- Enjoy!
Nutrition Facts : Calories 969 calories, Carbohydrate 82 grams, Fat 77 grams, Fiber 13 grams, Protein 15 grams, Sugar 51 grams
CHOCOLATE TRIFLE
At church functions, folks line up for this trifle. And it is so easy to make!
Provided by Wayne
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 8h55m
Yield 12
Number Of Ingredients 7
Steps:
- Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
- In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
- In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 73.7 g, Cholesterol 12 mg, Fat 18.8 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 11.5 g, Sodium 313.7 mg, Sugar 31.2 g
TRIPLE CHOCOLATE TRUFFLE CAKE
The grand prize winner in Ghirardelli's contest, created by Gigi Burton of New Jersey. I'm sure Ghirardelli's chocolate would make this sublime, but generic works just as well for a fine product.
Provided by gailanng
Categories Dessert
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°. Arrange a rack in center of oven. Butter the bottom and sides of a 9 by 2 inch round cake pan and line the bottom with parchment paper.
- In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
- Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan. Prepare a water bath for the cake by placing the cake pan in a larger pan and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
- Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.
- To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover. There will be some ganache left over.
- Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.
TRIPLE CHOCOLATE TRUFFLE BARS
Sinfully rich and loaded with dark and semisweet chocolate, these refrigerated bite-size bars are wonderful!
Provided by Courtly
Categories Bar Cookie
Time 1h
Yield 64 bars
Number Of Ingredients 8
Steps:
- Heat oven to 350. Line 9 inch baking pan with aluminum foil leaving 2 inch overhang on edges. Butter and flour foil; set aside.
- Place 1 cup dark chocolate chips and butter in medium microwave-safe bowl. Microwave on high, stirring every 30 seconds ocasionally, or just until chips are melted. Stir until smooth.
- Combine sugar and eggs in medium bowl. Beat at medium speed until thick and smooth. Add melted chocolate mixture; continue beating until smooth. Stir in flour and remaining 1/2 cup dark chocolate chips just until flour is mixed inches.
- Spread batter into prepared pan. Bake for 30 to 35 minutes or until edges are set and center appears soft. Cool completely.
- Meanwhile, place semisweet chocolate chips in a bowl. Place whipping cream in 2 quart saucepan. Cook over medium heat until whipping cream just comes to a boil. Pour warm cream over chocolate chips; let stand 1 minute. Stir until smooth. Cool 5 minutes. Spread over cooled bars.
- Drop 8 small portions of melted white chocolate randomly over glaze. Pull knife through white chocolate to create design. Cover; refrigerate at least 2 hours or until serving time.
- Carefully lift bars out of pan using foil overhang. Cut into bars using sharp knife.
Nutrition Facts : Calories 91.1, Fat 5.8, SaturatedFat 3.5, Cholesterol 23.4, Sodium 26.6, Carbohydrate 9.8, Fiber 0.4, Sugar 7.4, Protein 1
TRIPLE CHOCOLATE TRUFFLES
I was looking for a truffle recipe that I could put on my Christmas dessert tray, and came across this recipe in Better Homes & Gardens "Christmas Sweets & Treats." I made them with all three different coatings - milk chocolate, white chocolate, and semisweet chocolate, and drizzled different designs on them. They are quite rich, so a little goes a long way. My guests loved these! (The cooking time is actually the cooling time.)
Provided by TasteTester
Categories Candy
Time 4h
Yield 30 truffles
Number Of Ingredients 7
Steps:
- In a heavy medium saucepan, cook and stir semisweet chocolate over very low heat until melted and smooth. Remove from heat; stir in cream cheese until combined. Combine coffee crystals and water; add to chocolate mixture and stir until smooth. Cover and chill truffle mixture about 2 hours or until firm.
- Line a baking sheet with waxed paper. Shape the truffle mixture into 1-inch balls (if mixture is sticky, use 2 spoons to shape into balls) and place on prepared baking sheet. Cover and chill for 1-2 hours or until firm.
- In a heavy medium saucepan, cook and stir milk chocolate and shortening over low heat until melted and smooth. Remove from heat; cool to room temperature.
- Use a fork to dip truffles into chocolate mixture, allowing excess chocolate to drip back into saucepan. Return truffles to baking sheet; chill about 30 minutes or until firm.
- In a small heavy saucepan, cook and stir white baking bar over low heat until melted and smooth. Drizzle over truffle tops. (Use white baking bar to drizzle over milk or semisweet chocolate truffles. Use milk or semisweet chocolate to drizzle over white baking bar truffles.).
- Before serving, chill for a few minutes or until set.
TRIO OF CHOCOLATE TRUFFLES
Steps:
- Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in vanilla. Pour into medium bowl. Cover; chill until firm, about 3 hours.
- Line baking sheet with waxed paper. Drop mixture by rounded teaspoonfuls onto prepared baking sheet. Freeze until firm, about 45 minutes.
- Place cocoa, coconut and nuts in separate bowls. Roll truffles between hands into rounds. Roll 1/3 of truffles in cocoa, 1/3 in coconut and 1/3 in nuts. Cover with plastic; chill until ready to serve. (Can be made 2 weeks ahead. Keep chilled.)
TRIPLE CHOCOLATE PEANUT BUTTER TRUFFLES
What do you get when you combine white/milk/dark chocolate with peanut butter? A small waiting period between adding different layers. From a supermarket handout.
Provided by Julie Bs Hive
Categories < 60 Mins
Time 40m
Yield 80 truffles, 40 serving(s)
Number Of Ingredients 6
Steps:
- Line an 8x8 or a 9x9 inch pan with foil and spray with vegetable oil.
- Melt white chocolate using the double boiler method or a metal bowl on a saucepan filled halfway with warm water. Melt slowly, stir the chocolate after it has begun to melt and continue stirring every minute or so. After 6-8 minutes, when the chocolate is three-quarters melted remove top pan from heat and stir until chocolate has completed melted and chocolate is smooth. Immediately stir in peanut butter and stir until smooth. Pour into prepared pan and let sit 30 minutes at room temperature then refrigerate 30 minutes until firm.
- Prepare milk chocolate layer the same as the white layer. After the addition of the peanut butter remove pan from fridge and add milk chocolate layer. Let sit at room temperature for 30 minutes then back in the fridge for another 30 minutes.
- Prepare dark chocolate layer using the same method. Remove pan from fridge, add dark layer to milk chocolate layer, keep at room temperature 20 minutes, refrigerated for 1 full hour or until top layer is firm to the touch.
- Remove pan from fridge and lift from pan. Turn upside down onto a cutting board and peel away the foil. Let stand at room temperature for a few minutes then trim the edges so sides are smooth. Make 9 cuts vertically the horizontally giving you approximately 81 squares. Store in an airtight container in the fridge and serve slightly chilled.
Nutrition Facts : Calories 111.3, Fat 8.6, SaturatedFat 3.4, Cholesterol 1.6, Sodium 46.5, Carbohydrate 7.6, Fiber 1.2, Sugar 5.5, Protein 3.1
TRIPLE-CHOCOLATE HAZELNUT TRUFFLES
Categories Candy Milk/Cream Chocolate Dairy Nut Dessert Wedding Spring Chill Edible Gift Hazelnut Double Boiler Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 66 truffles
Number Of Ingredients 6
Steps:
- Lightly oil a 9- by 5-inch loaf pan and line with plastic wrap.
- In a double boiler or a small metal bowl set over a saucepan of barely simmering water melt milk chocolate with 1/2 cup cream, stirring until smooth, and remove double boiler or pan from heat. Spoon mixture into loaf pan and tap pan on counter to level surface. Cool mixture to room temperature and chill, uncovered, 15 minutes.
- In cleaned top of double boiler or bowl melt white chocolate with remaining 1/2 cup cream in same manner. Stir hazelnuts into white chocolate mixture and pour evenly onto chilled milk chocolate layer. Chill confection, loosely covered, at least 6 hours, and up to 1 week.
- Lift confection out of pan and peel off plastic wrap. On a cutting board with a sharp large knife cut confection lengthwise into 6 strips and cut strips crosswise into 11 strips (to make a total of 66 truffles, each about 3/4-inch-square).
- In a double boiler or small metal bowl set over a saucepan of barely simmering water melt bittersweet chocolate, stirring until smooth, and remove double boiler or pan from heat. Cool chocolate 10 minutes. Dip 1/8 inch of white chocolate portion of each truffle into melted chocolate, letting excess chocolate drip off. Top each truffle with a small piece of crystallized violet and chill, uncovered, until firm. Truffles may be made 2 weeks ahead and chilled in layers separated by wax paper in an airtight container.
TRIO OF CHOCOLATE TRUFFLES
Three recipes in one is a real benefit to any baker during the busy holiday season. The smooth, rich flavor and creamy texture of these diverse and delightful treats will definitely spread holiday cheer.-Luraine MacLeod, Federal Way, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- In a double boiler or metal bowl over simmering water, heat chocolate and butter until melted, stirring frequently. Whisk a small amount of mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir until mixture is thickened and coats the back of a spoon., Remove from the heat; divide mixture among three small bowls. Into one bowl, stir rum and coffee granules until smooth. Stir raisins and Cognac into another; stir orange liqueur and zest into the third bowl., Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls., Roll the coffee-flavored truffles in cocoa; roll the raisin-flavored truffles in grated chocolate., In a microwave, melt bittersweet chocolate and shortening; stir until smooth. Dip orange-flavored truffles in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets., Refrigerate truffles for 2 hours or until firm. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 94 calories, Fat 8g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 13mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
GHIRARDELLI® TRIPLE CHOCOLATE TRUFFLE CAKE
This recipe won the grand prize of the Ghirardelli Chocolate 'Is Your Dessert Intense Enough?' contest." Chilling the cake overnight is not included in the prep/cook time.
Provided by AZPARZYCH
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Arrange a rack in center of oven.
- Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper
- In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
- Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes.
- Gently fold the whipped eggs, a third at a time, into the melted chocolate Pour the batter into the prepared cake pan.
- Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
- Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center.
- Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight.
- To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper
- To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly.
- When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
- Chill the cake until the ganache sets, about 30 minutes.
- To garnish, grate the white chocolate bar on top of cake.
Nutrition Facts : Calories 656.8, Fat 53, SaturatedFat 31.5, Cholesterol 273.7, Sodium 179.5, Carbohydrate 41.4, Fiber 2.9, Sugar 35.6, Protein 10.4
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TRIPLE-CHOCOLATE TRUFFLES | BETTER HOMES & GARDENS
From bhg.com
4/5 (13)Total Time 3 hrs 15 minsServings 36Calories 113 per serving
- In a medium heavy saucepan heat and stir the 12 ounces semisweet chocolate over very low heat until melted and smooth. Remove from heat; stir in cream cheese until mixture is combined. In a small bowl stir together coffee crystals and the water; add to the chocolate mixture, stirring until smooth. Cover and chill for 1 to 2 hours or until firm.
- Line a baking sheet with waxed paper. Using two spoons, drop the truffle mixture into 1-inch mounds on prepared baking sheet. Cover and chill for 1 to 2 hours or until firm. Roll mounds into smooth balls.
- Meanwhile, in a heavy medium saucepan heat and stir the 1-1/3 cups milk chocolate pieces and the shortening over low heat until mixture is melted and smooth. Remove from heat; cool to room temperature.
- Using a fork, dip balls into chocolate mixture, allowing excess chocolate to drip back into saucepan. Return truffles to baking sheet; chill about 30 minutes or until firm.
TRIPLE CHOCOLATE TRUFFLES RECIPE - MY GLUTEN FREE GUIDE
From mygfguide.com
Estimated Reading Time 5 mins
- First, take three bowls and place the white chocolate in one, the milk chocolate in the second and the dark chocolate in the third.
- Add 50ml double cream, 20g unsalted butter and half tsp vanilla bean paste to a small, heavy-bottom saucepan. Heat the mixture gradually while stirring, until the butter has melted and you can see little wisps of steam (note, do not let the mixture boil). Take it off the heat and pour over the white chocolate in the bowl. Let it sit for 1 minute, then whisk until you have a smooth, glossy truffle mixture. Set aside.
- Now repeat this process for each of the milk chocolate and dark chocolate layers (although note no vanilla is needed for these two, you'll be heating butter and cream only). Once you have three bowlfuls of glossy chocolate, cover them with clingfilm and transfer to the fridge to cool for 1-2 hours.
- After this time you want the mixture to be half set but not fully firm, i.e. it should have a little give when you press your finger into the mixture. You want it to be firm enough to handle, but not so solid that you can't shape it. If it has gone too hard, simply leave at room temperature for a while to soften up.
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