Chocolate Chip Chsecakefudge Truffle Topping Recipes

FUDGE TRUFFLE CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan.
• In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
• In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
• Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.
• Allow to cool to room temperature, then refrigerate for several hours before serving.

CHOCOLATE CHIP CHSECAKE/FUDGE TRUFFLE TOPPING

Steps:

• 1. FOR THE TOPPING: Melt butter in a heavy sauce pan. Add the Chocolate chips and stir over low heat until melted; blend together with the butter.Remove from heat & add vanilla. Stir to mix.Spread warm chocolate over cheesecake & refrigerate 15 minutes. Microwave caramel topping in microwave for about 1 1/2 to 2 1/2 minutes. Add Chopped nuts. Stir to mix.Spread topping mixture over cheesecake. Cool completely before serving. Refrigerate any left overs.
• 2. Preheat oven to 450 degrees F. In a medium bowl, combine graham cracker crumbs and 3/4 cup melted butter. Press mixture into the bottom and up sides of a 9 inch springform pan.
• 3. In separate bowl, combine cream cheese and sugar. Add eggs one at a time, beating well after each addition. Add remaining 3 tablespoons melted butter, chocolate chips & vanilla. Pour mixture into crust in springform pan and bake in 450 degree oven for 10 minutes.
• 4. REDUCE OVEN TEMPERATURE TO 250 DEGREES F. AND BAKE AN ADDITIONAL 35 MINUTES. REMOVE FROM OVEN. Loosen pan and let cool. Then top with turtle topping following directions above. Serve 7 to 9 people.

CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Steps:

• Mix cream cheese, brown sugar, and vanilla extract together in a bowl until smooth; add flour and mix until incorporated. Sprinkle salt over dough and fold in chocolate chips. Form dough into 1- to 2-inch balls and arrange on a baking sheet. Freeze until set, about 30 minutes.
• Melt confectioners' chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip cookie balls into chocolate and place on a sheet of aluminum foil or waxed paper until hardened, at least 20 minutes.

CHOCOLATE-TOPPED CHOCOLATE CHEESECAKE

Steps:

• In a large bowl, combine the cracker crumbs, sugar and cocoa; stir in butter until crumbly. Press onto the bottom and 1-in. up the side of a greased 9-in. springform pan; set aside. , In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and extracts just until blended. Pour into crust., Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled., In a small saucepan over low heat, melt the chocolate chips, cream and honey; stir until smooth. Remove from the heat; cool for 5 minutes. Pour topping over the cheesecake. Chill for at least 4 hours or until topping is set.

WHITE CHOCOLATE CHIP TRUFFLE RECIPE BY TASTY

Steps:

• In a medium pan, combine the white chocolate chips, vanilla, and heavy cream over low heat. Mix until smooth. Pour the mixture into a loaf pan. Allow to sit in the refrigerator for 20 minutes to cool.
• Pour the semisweet chocolate chips into the truffle mix and stir to combine evenly. Place in the refrigerator for 1 hour, or until the mixture is solid.
• With an ice cream scoop, form balls from the mixture (refreeze the truffle mix if it begins to thaw). Keep the truffle balls in the refrigerator while you prepare the topping.
• Make the topping by melting the semisweet chocolate and white chocolate in separate bowls. Dip each truffle in the melted semisweet chocolate and allow to try. Drizzle the truffles with the melted white chocolate and refrigerate. Serve cold.
• Enjoy!

CHOCOLATE TRUFFLES

Steps:

• Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
• Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
• If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners' sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.