Black Forest Truffles Recipes

BLACK FOREST TRUFFLES

Steps:

• In a medium saucepan over medium heat melt chocolate chips with the condensed milk.
• Remove from heat, and add cherries and almond extract.
• Chill in the refrigerator and hour or two, or until firm.
• When firm, shape into 1-inch balls and coat with cocoa.
• Place into mini-muffin liners and chill in refrigerator 1 hour. Allow truffles to sit at room temperature for 30 minutes before serving.

BLACK FOREST TRIFLE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour a 13-by-9-inch baking pan. In a large bowl, sift together the flour, sugar, cocoa, baking soda, salt and baking powder. Add the buttermilk, oil and vanilla. Stir until just combined. Add the coffee and mix well. Pour into the pan and bake until a toothpick comes out clean, about 40 minutes.
• Cool the cake completely. Crumble the cake into medium chunks, cover, and then set aside.
• For the pudding: In a large saucepan set over medium heat, combine the cocoa, sugar, cornstarch and salt, and mix well. Whisk in the milk. Stir constantly with a wooden spoon while the mixture comes to a low boil and thickens, 7 to 9 minutes. Reduce the heat to very low. Stir a couple tablespoons of the hot mixture into the egg yolks, then stir the egg yolks back into the hot mixture to temper. Stir constantly until the mixture thickens to the consistency of pudding, 3 to 4 minutes. Remove from the heat and stir in the vanilla. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming, and then cool.
• For the whipped cream: Using an electric mixer set on high speed, beat the cream, sugar and vanilla until stiff peaks form.
• Place half of the cake crumbles in the bottom of a trifle dish. Top with half of the pudding, then half of the cherries, and half of the whipped cream. Repeat the layering with the remaining cake, pudding, cherries and whipped cream. Save a few cherries or cake crumbs to garnish the top layer. Cover with plastic wrap and refrigerate for at least 2 hours or up to 1 day.

BLACK FOREST (CHOCOLATE CHERRY) TRUFFLES RECIPE

Steps:

• Begin by making the chocolate-cherry ganache. First, place the chopped chocolate in a medium heat-safe bowl.
• Pour the cream in a small saucepan, and place it over medium heat. Heat the cream until small bubbles form along the sides of the pan, but don't allow it to come to a boil.
• Pour the hot cream over the chocolate and let it sit for 1 minute. Gently whisk the chocolate and cream until it is well-combined. Stir in the chopped cherries and the kirschwasser, if using.
• Press a layer of cling wrap on top of the chocolate, and allow it to come to room temperature. Place the truffle cream in the refrigerator to firm up for about 2 hours.
• Form the truffles. You can use a spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Alternately, you can fill a piping bag (fitting with a ½-inch round tip) and pipe 1-inch mounds on a prepared baking sheet.
• Pour the cocoa powder on a sheet of waxed paper or parchment. Dust your hand with cocoa, and roll the truffle mounds into balls. Return to the refrigerator until firm, about 1 hour.
• Melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
• Dip the formed truffles in the chocolate and return them to the baking sheet. While the chocolate is still wet, top each truffle with red sprinkles or a sliver of dried cherry, if using. If you want to get the red-topped effect in the photo, melt some red candy coating and place it in a paper cone or plastic bag with the corner cut off. Pipe a dot of red coating on top of each truffle and let dry.
• Chill the truffles in the refrigerator until they are completely set, for about 15 minutes. For the best taste and texture, serve Black Forest Truffles at room temperature, and store them in an airtight container in the refrigerator for up to two weeks.

BLACK FOREST TRIFLE

Steps:

• Put the custard into a pan with the chocolate pieces. Gently heat, stirring, until the chocolate has melted into the custard. Cover with cling film and cool.
• Arrange the brownies in the base of a trifle bowl. Drain the jars of cherries, reserving the liquid, and scatter over the brownies. Drizzle over 100ml reserved liquid. Spoon the cooled chocolate custard over and chill while you make the topping.
• Lightly whip the cream with the crème fraîche and icing sugar until soft peaks form. Chill until ready to serve, then pile on top of the trifle and decorate with grated chocolate and fresh cherries, if you like.

BLACK FOREST TRIFLE

Steps:

• Put about half of the pound cake cubes into the bottom of a glass trifle bowl; top with 1 can cherry pie filling, half of the hot fudge, and 2 cups whipped topping. Repeat layers.
• Drizzle some of the hot fudge over the top layer of whipped topping. Dollop small amounts of the cherry pie filling decoratively over the whipped topping.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.

BLACK FOREST TRIFLE

Steps:

• Heat oven to 350°F. Make and bake brownie mix as directed on box for 9-inch square pan, using water, oil and eggs. Cool completely in pan on cooling rack.
• Meanwhile, in medium bowl, mix cherries and kirsch. Let stand at least 20 minutes, stirring occasionally.
• In medium microwavable bowl, microwave hot fudge topping uncovered on High about 1 minute, stirring once, until softened. Fold in 1 container whipped topping until blended.
• Cut brownies into 1 1/2-inch pieces. In 4-quart trifle bowl or glass serving bowl, layer half of the brownie pieces and 1 1/2 cups of the cherries with liquid. Spoon chocolate whipped topping mixture over cherries. Repeat with remaining brownie pieces, cherries with liquid and plain whipped topping. Cover; refrigerate until serving. Shave 1 oz bittersweet chocolate. Sprinkle over trifle. Store covered in refrigerator.

BLACK FOREST TRUFFLES

Steps:

• Place 9 ounces of chopped chocolate in a large bowl.
• Scald the cream in a small saucepan until small bubbles form along the sides of the pan.
• Pour the hot cream over the chocolate and let it sit for 1 minute.
• Gently whisk the chocolate and cream until it is well-combined. Stir in the chopped cherries and the kirschwasser.
• Cover the chocolate with cling wrap and allow it to come to room temperature. Place the truffle cream in the refrigerator to firm up for about 2 hours.
• Form the truffles. You can use a spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Alternately, you can fill a piping bag (fitting with a ½-inch round tip) and pipe 1-inch mounds on a prepared baking sheet. Either way, place the formed truffles in the refrigerator to firm up for an hour.
• Pour the cocoa powder on a sheet of waxed paper or parchment. Dust your hand with cocoa, and roll the truffle mounds into balls. Return to the refrigerator until firm, about 1-2 hours.
• Temper the remaining pound of chocolate.
• Dip the formed truffles in the chocolate and return them to the baking sheet. While the chocolate is still wet, top each truffle with a sliver of dried cherry. Repeat for all truffles, and chill in the refrigerator until set, about 15 minutes. Serve at room temperature, and store excess in an airtight container in the refrigerator.

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.