Cheats Pudding Truffles Recipes

ENGLISH TRIFLE TO DIE FOR

Steps:

• Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
• Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
• While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
• Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

RUM RAISIN TRUFFLES

Steps:

• In a heatproof bowl set over simmering water, heat the cream until hot to the touch and turn off the heat. Meanwhile, chop 350 grams of the milk chocolate into small pieces. Add the chocolate and butter to the hot cream, and stir until the chocolate melts.
• Place the raisins and rum in the bowl of a mini food processor or blender and process until the raisins are finely minced. Stir the raisin mixture into the chocolate mixture and set aside at room temperature for at least 6 hours or overnight to cool.
• Using a 1 1/4-inch ice cream scoop, scoop balls of the rum raisin mixture and place them on sheet pans lined with parchment paper.
• To make the tempered chocolate, chop the remaining 400 grams of milk chocolate and place 3/4 of it in a small glass bowl in the microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 85 to 89 degrees F on a candy thermometer.
• With 2 small spoons, pick up each ball and cover it with tempered chocolate. (You can also use your hands to coat them.) They can look a little messy and "truffle" like. Place the truffle back on the parchment paper. Continue to coat each of the balls until they're all coated with milk chocolate. Allow to sit for a few minutes until the chocolate hardens. Serve at room temperature.

CHRISTMAS PUDDING TRUFFLES

Steps:

• Roll level tablespoons of the mixture into balls; place on baking-paper lined tray. Refrigerate balls while preparing the coating.
• Place extra dark chocolate and oil in a medium heat-proof bowl. Place bowl over a pan of simmering water; stir until melted. Using a fork or skewer, dip balls into chocolate mixture; drain off excess. Return balls to tray. Refrigerate for 15 minutes or until chocolate is set.
• Spoon warm white chocolate over top of puddings; decorate with marzipan leaves. Refrigerate until set.
• Makes about 35.

CHEAT'S PUDDING TRUFFLES

Steps:

• Break puddings into small pieces in a large bowl.
• Combine butter, cocoa and brandy, stir till smooth.
• Add butter mixture to the pudding and stir to combine.
• Roll rounded tablespoons of mixture into 30 balls.
• Place on tray.
• Melt choc in a bowl over a pot of over simmering water.
• Stand till thick but pourable.
• Spoon a little over each pudding, top with a pice of cherry.
• Refrigerate.