EASY CHOCOLATE TRUFFLES
Recipe video above. A basic but luxurious chocolate ganache truffle recipe, made using ordinary dark chocolate melts from the supermarket! These are rich and creamy and a great base to add flavourings of choice (suggestions below). Makes around 24 truffles. Use for gifting, post dinner treats, serve with coffee!
Provided by Nagi | RecipeTin Eats
Time 15m
Number Of Ingredients 8
Steps:
- Place chocolate, cream and butter in a microwave proof bowl. Microwave on high for 4 x 30 second bursts, stirring in between.
- Cover bowl with a plate and stand for 5 minutes, then stir until chocolate is melted and smooth (this is a ganache!)
- Place the bowl in the refrigerator for 6 hours. Do not be tempted to shortcut it by freezing it! (Note 2)
- Put a dinner plate or tray that you will use to place the rolled truffles on in the fridge as well.
Nutrition Facts : ServingSize 15 g, Calories 83 kcal, Carbohydrate 7.5 g, Protein 1 g, Fat 5.5 g, SaturatedFat 3.9 g, Cholesterol 6 mg, Sodium 18 mg, Fiber 0.6 g, Sugar 6.3 g
CHOCOLATE GANACHE FOR TRUFFLES AND CAKE ICING
This ganache recipe can be used for making truffles or for icing and filling a cake. The proportions are right for semi-sweet to bittersweet chocolate. Ganache is best make with darker chocolate. Use real chocolate, preferably in bars. If you use chips read the ingredients carefully as you don't want a brand that uses extra additives and emulsifiers. This recipe can be halved or doubled - just keep the proportions right. The salt, coffee and cinnamon can be omitted but it's best if you use them as they bring out the chocolate flavor. The yield is for truffles. Cook time does not include chill time. If using as icing this is enough to fill and frost an 8 or 9 inch cake.
Provided by MarielC
Categories Candy
Time 30m
Yield 60 serving(s)
Number Of Ingredients 7
Steps:
- Place the chocolate in a large bowl.
- Put cream and cinnamon stick (if using) in a saucepan over medium heat. Bring just to the boiling point. Add the butter and stir. Pour the cream mixture through a fine mesh sieve over the chocolate. Rotate the bowl a bit so all the chocolate is covered in cream. Let stand for two minutes. With a rubber or silicone spatula gently stir the mixture working all the cream into the chocolate until all the chocolate is melted and the mixture is smooth and creamy. If using chocolate chips break up any little lumps with the back of the spatula. Add vanilla, coffee and grey salt if using and stir.
- If using as cake filling and icing: Cool the ganache to room temperature. If desired, you can take out about one cup of ganache and refrigerate it to decorate the cake with a pastry bag after it's been filled and frosted. Use about half the mixture to fill your cake. To frost the cake use a lazy susan if you have one. Put four strips of parchment or wax paper under the cake all around. This is so that any extra ganache will fall on the paper and you can gently pull them out. Use the rest of the ganache to frost the cake. Use a flat metal spatula to smooth the ganache around the top and sides of the cake.
- If using for truffles: Chill ganache for at least two hours. To make this as mess free as possible use food grade vinyl or silicone gloves and a cookie scoop. Scoop out the ganache, roll in your choice of toppings to coat evenly and set aside. Truffles can be stored in the refrigerator but should be served at room temperature.
- Suggested toppings for truffles: Cocoa powder (preferably Dutch process), finely chopped nuts, finely crushed toffee bits, finely crushed peppermint candy, cookie crumbs.
- Truffles can also be coated in dark, milk or white chocolate but that's another recipe.
Nutrition Facts : Calories 53.7, Fat 5.6, SaturatedFat 3.5, Cholesterol 5.9, Sodium 13.1, Carbohydrate 2.4, Fiber 1.2, Sugar 0.1, Protein 1.1
CHOCOLATE GANACHE
This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.
Provided by INGRIDEVOGEL
Categories World Cuisine Recipes European French
Time 20m
Yield 16
Number Of Ingredients 3
Steps:
- Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
- Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 9.4 g, Cholesterol 21.1 mg, Fat 10.8 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 6.7 g, Sodium 6.5 mg, Sugar 7.1 g
GANACHE FROSTING
Alton Brown's recipe for two-ingredient chocolate Ganache Frosting from Food Network is decadent yet easy and the perfect topping to cakes, cupcakes and more.
Provided by Alton Brown
Categories dessert
Time 2h16m
Yield approximately 3 1/2 cups
Number Of Ingredients 2
Steps:
- Place the chopped chocolate into the bowl of a food processor.
- Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.
CHOCOLATE GANACHE ICING
This ganache thickens as it sits; you want it pourable but thick enough to coat the cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 2
Steps:
- Place chocolate in a medium bowl. Heat cream in a small saucepan until bubbles begin to appear around edges (scalding); pour over chocolate. Let stand 5 minutes, then stir until smooth. Set aside at room temperature until cool but pourable, stirring occasionally.
CHOCOLATE TRUFFLE FROSTING
Luscious chocolate truffle frosting for chocolate cakes. Dust the frosted cake with cocoa powder for a beautiful, velvety finish. Makes enough to cover a 8-10 cm high cake baked in a 22 cm round cake tin, so if you're making a big cake, you might want to make a double batch.
Provided by stormylee
Categories Dessert
Time 10m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Whip the heavy cream until stiff.
- Melt the chocolate over a double boiler.
- When the chocolate has melted, add the butter and stir until the butter melts.
- Allow the mixture to cool a bit.
- Add the whipped cream, the powdered sugar and cognac or coffee (if using), stir to combine.
- If the frosting is very liquid-y at this point, let it sit in the fridge until it becomes thicker and spreadable.
- Frost your cake and transfer to the fridge, allow the frosting to set before serving.
Nutrition Facts : Calories 1647.5, Fat 166, SaturatedFat 103.4, Cholesterol 242.7, Sodium 365, Carbohydrate 78.4, Fiber 28.2, Sugar 26.2, Protein 24.4
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