Chocolate Mousse Truffles Recipes

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CHOCOLATE TRUFFLE MOUSSE



Chocolate Truffle Mousse image

A dreamy chocolate mousse that's perfect for any special occasion!

Provided by Liz Berg

Categories     Chocolate

Time 30m

Number Of Ingredients 8

8 ounces semi-sweet chocolate, chopped
1/4 cup corn syrup
1/4 cup butter
2 egg yolks, whisked
1 cup heavy cream, divided
2 tablespoons powdered sugar
1/2 teaspoon vanilla
Whipped cream chocolate shavings, berries and/or mint to garnish, optional

Steps:

  • Place the chocolate, corn syrup and butter in a saucepan and cook over low heat, stirring until chocolate is melted and mixture is smooth. In a medium bowl, whisk together the egg yolks and 1/4 cup of the heavy cream. Carefully add 1/2 cup of the chocolate mixture into the yolks while whisking until combined. While whisking, pour the yolk mixture back into the saucepan and cook, while whisking, until the mixture reaches 160 degrees. Let cool to room temperature. Beat the 3/4 cup of cream with powdered sugar and vanilla until soft peaks form. Fold 1/2 cup o the whipped cream into the chocolate mixture to lighten, then add the rest of the cream and fold gently until incorporated. Divide among serving dishes. Will make four 1/3 cup servings.

Nutrition Facts : Calories 711 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 192 milligrams cholesterol, Fat 53 grams fat, Fiber 5 grams fiber, Protein 6 grams protein, SaturatedFat 32 grams saturated fat, ServingSize 1, Sodium 133 grams sodium, Sugar 56 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

SENSUOUS CHOCOLATE TRUFFLES



Sensuous Chocolate Truffles image

Provided by Sandra Lee

Categories     dessert

Time 15m

Yield about 36 truffles

Number Of Ingredients 4

1 (16-ounce) container chocolate frosting
3/4 cup powdered sugar, sifted
1 teaspoon pure vanilla extract
1/2 cup unsweetened cocoa powder

Steps:

  • Line 2 cookie sheets with parchment paper. With a hand mixer, beat frosting, powdered sugar, and vanilla in large bowl until smooth. Using a tablespoon measuring spoon or a 1-ounce cookie scoop, form into balls and place on cookie sheet. Dust truffles with cocoa powder. Cover and refrigerate truffles until ready to serve.

FROZEN CHOCOLATE-MOUSSE TRIFLES



Frozen Chocolate-Mousse Trifles image

Frozen layers of airy chocolate mousse and chocolate angel food cake makes this dish easy-to-make and satisfying no matter what the weather.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 25m

Number Of Ingredients 7

2 cups crumbled chocolate angel-food cake (5 ounces)
1 tablespoon brandy (optional)
4 large egg whites
1/2 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1/2 cup cold heavy cream
1/2 ounce bittersweet chocolate

Steps:

  • In a medium bowl, toss together cake and brandy, if desired. In another medium bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, 2 minutes. With a rubber spatula, gently fold cocoa powder into egg white mixture.
  • In another medium bowl, beat cream on high until stiff peaks form, 3 minutes. Gently fold whipped cream into egg white mixture.
  • Fill each of 4 small glasses with 1/4 cup cake and top with heaping 1/4 cup mousse. Repeat to make a second layer with remaining cake and mousse. Freeze until firm, 3 hours (or up to overnight). Let sit 10 minutes at room temperature, then finely grate chocolate over tops to serve.

Nutrition Facts : Calories 297 g, Fat 13 g, Fiber 3 g, Protein 8 g

CHOCOLATE TRUFFLES



Chocolate Truffles image

Indulgent, melt-in-your mouth chocolate truffles don't just come from a box or the candy shop-they're even better when they come from your own kitchen! Homemade chocolate truffles are an economical way to make a gift-worthy treat, but they also allow you to customize and give something that's made with love. And once you learn how to make chocolate truffles, you'll always have a great solution for party-ready sweets. Set these little beauties out at a gathering, and watch them fly off the platter!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 26

Number Of Ingredients 6

6 ounces semisweet baking chocolate or white chocolate baking bars, chopped
2 tablespoons butter
1/4 cup heavy whipping cream
1 cup semisweet chocolate chips or white vanilla baking chips
1 tablespoon shortening
Finely chopped nuts or candy decorations, if desired

Steps:

  • Line cookie sheet with foil. In 2-quart saucepan, melt baking chocolate over low heat, stirring constantly; stir in butter until melted and smooth. Remove from heat; stir in whipping cream. Pour mixture into small bowl. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
  • Drop mixture by rounded measuring teaspoonfuls onto lined cookie sheet. Return to refrigerator 5 to 10 minutes or until firm enough to shape. Shape into balls. Freeze uncovered 30 minutes.
  • In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Using 2 forks, dip and roll chocolate balls, one at a time, into melted chocolate; tap off excess chocolate. Place on lined cookie sheet. Immediately sprinkle with nuts. If chocolate has cooled too much, reheat. Repeat with remaining chocolate balls.
  • Refrigerate truffles about 10 minutes or until chocolate is set. Store in covered container in refrigerator. Remove from refrigerator about 10 minutes before serving.

Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Truffle, Sodium 10 mg, Sugar 6 g, TransFat 0 g

CHOCOLATE MOUSSE TRUFFLES



Chocolate Mousse Truffles image

Make and share this Chocolate Mousse Truffles recipe from Food.com.

Provided by Lorianne1

Categories     Candy

Time 4h30m

Yield 72 truffles

Number Of Ingredients 5

1 pint heavy whipping cream
1/2 tablespoon butter
1 lb dark chocolate, finely chopped
1/4 ounce pure vanilla extract
cocoa powder

Steps:

  • Place cream and butter in saucepan and bring to rolling boil. Remove from heat and let cool.
  • Melt chocolate in double boiler.
  • Stir melted chocolate into cream. Mix with beater until smooth.
  • Add vanilla and mix again until smooth.
  • Refrigerate until mixture is solid enough to scoop, at least 4 hours.
  • Scoop out small balls and roll in cocoa powder.
  • Place in candy cups to serve.
  • Keep refrigerated.

Nutrition Facts : Calories 55.4, Fat 5.8, SaturatedFat 3.6, Cholesterol 9.3, Sodium 4.6, Carbohydrate 2.1, Fiber 1.1, Sugar 0.1, Protein 0.9

CHOCOLATE MOUSSE WITH TRUFFLES



Chocolate Mousse with Truffles image

The Chocolate Mousse with Truffles recipe out of our category Tartlet! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Categories     Dessert

Time 15h30m

Yield 4

Number Of Ingredients 8

150 grams Dark couverture chocolate (65% cocoa)
150 grams Milk chocolate couveture (35% cocoa)
150 milliliters Whipped cream
50 grams butter
80 grams sugar
2 centiliters Amaretto
4 Chocolate truffle
Rose petal

Steps:

  • For the mousse: chop chocolate finely and melt in a small saucepan with cream over hot water bath. Add butter and sugar, stirring. Add Amaretto and whisk with a hand mixer for 5 minutes until frothy. Cover and refrigerate overnight.
  • Next day, whisk with an electric mixer until fluffy. Rinse 4 ramekins with cold water and pour mixture into them. Refrigerate for 2-3 hours. breifly dip into hot water and invert onto plates. Top with truffles and garnish with rose petals. Serve.

CHOCOLATE TRUFFLE DESSERT



Chocolate Truffle Dessert image

Chocolate lovers will savor this impressive dessert, featuring a brownie base and chocolate mousse filling. -Lisa Otis, New Paltz, New York

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12-16 servings.

Number Of Ingredients 20

1/4 cup butter, softened
1 cup sugar
2 ounces unsweetened chocolate, melted and cooled
2 large eggs, separated
1/4 cup milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
TRUFFLE MOUSSE:
2 cups semisweet chocolate chips
1-3/4 cups heavy whipping cream, divided
3/4 cup sugar
1/2 cup butter, cubed
1 tablespoon instant coffee granules
5 large egg yolks, lightly beaten
3 tablespoons vanilla extract
1 envelope unflavored gelatin
1/3 cup cold water
14 to 16 Pirouette cookies, cut into 1-1/2-inch pieces

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add chocolate; mix well. Add egg yolks, one at a time, beating well after each addition. Add milk and vanilla; mix well. Combine the flour, baking powder and salt; stir into chocolate mixture just until blended. , In a small bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased and floured 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small saucepan, combine chocolate chips, 3/4 cup cream, sugar, butter and coffee granules. Cook and stir over low heat until sugar is dissolved and chips are melted. Stir a small amount of hot liquid into egg yolks; return all to the pan. Cook and stir for 2 minutes or until mixture is slightly thickened. Remove from the heat; stir in vanilla. , Sprinkle gelatin over cold water; let stand for 1 minute. Add a small amount of hot liquid to gelatin; stir until gelatin is dissolved. Stir into chocolate mixture. Pour into a large bowl. Set the bowl in a larger bowl of ice water; stir occasionally until thickened, about 30 minutes., Remove sides of springform pan. Cut a hole in the corner of a pastry or plastic bag; fill bag with 1/4 cup mousse. Set aside for garnish. Spoon half of the remaining mousse over brownie layer, spreading evenly over top and around sides., In another large bowl, beat the remaining cream until soft peaks form. Add a third of the whipped cream to the remaining mousse; beat on low speed. Fold in remaining whipped cream. Spread over truffle mousse layer. , Gently press cookies into sides of dessert. Pipe reserved mousse on top. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting.

Nutrition Facts : Calories 452 calories, Fat 30g fat (17g saturated fat), Cholesterol 153mg cholesterol, Sodium 178mg sodium, Carbohydrate 45g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.

FROZEN CHOCOLATE MOUSSE TRUFFLES



Frozen Chocolate Mousse Truffles image

Provided by Molly McCarty

Categories     Candy     Chocolate     Nut     Dessert     Fall     Bon Appétit     Washington     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 30

Number Of Ingredients 7

1/2 cup sugar
3 large egg yolks
3/4 cup whipping cream
8 ounces semisweet chocolate, finely chopped
2 tablespoons amaretto liqueur
1/2 cup toasted almonds, finely chopped
2 ounces semisweet chocolate, grated

Steps:

  • Whisk sugar and yolks in medium bowl until thick. Bring cream to boil in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thickens and coats spoon, about 3 minutes (do not boil). Remove from heat. Add chocolate to hot custard; stir until melted and smooth. Mix in amaretto. Cover and freeze until firm enough to shape, at least 3 hours and up to 24 hours.
  • Using 1 tablespoonful mixture per truffle, shape mixture into rounds; roll some rounds in almonds and some in chocolate. Arrange in single layer in waxed paper-lined container. Freeze up to 1 month. Serve frozen.

CHOCOLATE TRUFFLE MOUSSE BARS



Chocolate Truffle Mousse Bars image

Conquer your next bake sale with Chocolate Truffle Mousse Bars. These mousse bars start with a brownie base and are topped with a melted chocolate drizzle.

Provided by My Food and Family

Categories     Dairy

Time 2h

Yield 18 servings

Number Of Ingredients 6

1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided
1/4 cup whipping cream
2 eggs
1/4 cup sugar
2 Tbsp. flour
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 325°F.
  • Line 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave 3 oz. chocolate and cream in microwaveable bowl on HIGH 1 min. Whisk until chocolate is completely melted; cool. Add eggs, sugar and flour; mix well. Pour into prepared pan.
  • Bake 20 min. or until toothpick inserted in center comes out clean. Cool. Meanwhile, melt 2 oz. chocolate as directed on package; cool.
  • Stir COOL WHIP into melted chocolate; spread onto dessert. Refrigerate 1 hour. Use ends of foil to lift dessert from pan. Cut into bars. Melt remaining chocolate; drizzle over bars.

Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0.9938 g, Sugar 0 g, Protein 2 g

CHOCOLATE RASPBERRY MOUSSE TRUFFLE CAKE, RASPBERRY-CASSIS SAUCE



Chocolate Raspberry Mousse Truffle Cake, Raspberry-Cassis Sauce image

This recipe is the winner, hands down! Just in case you want to know what it is that I'm saying -- this is the dessert that my friend Judy chose for her very elegant dinner party. This is not easy at all! It's very involved but it is so worth it! I can't begin to tell you; takes 3 hours plus baking, cooling and chilling times. Allow the truffle cake to chill overnight before serving. I am posting this for safe keeping. Can be made up to four days ahead of time.

Provided by Manami

Categories     Dessert

Time 4h

Yield 18-20 serving(s)

Number Of Ingredients 41

2 cups sifted cake flour (not self-rising)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 (1 1/2 ounce) Godiva dark chocolate bars, coarsely chopped
1/2 cup unsalted butter, slightly softened
1/3 cup vegetable shortening
1/2 cup packed light brown sugar
1 cup granulated sugar
2 tablespoons granulated sugar
1 tablespoon vanilla extract
3 large eggs, at room temperature
3/4 cup sour cream, at room temperature
1 cup milk, at room temperature
1/3 cup water
3 tablespoons granulated sugar
3 tablespoons framboise eau-de-vie (raspberry brandy)
1 tablespoon Grand Marnier
8 (1 1/2 ounce) Godiva dark chocolate bars, coarsely chopped
1 1/4 cups frozen unsweetened raspberries
1/3 cup granulated sugar
3 tablespoons granulated sugar
3 large egg yolks
1 pinch salt
2 cups heavy cream, divided
3 tablespoons framboise eau-de-vie (raspberry brandy)
1 tablespoon Grand Marnier
2 teaspoons vanilla extract
3 cups frozen unsweetened raspberries
1 cup red currant jelly
2/3 cup granulated sugar
1 tablespoon arrowroot
1 tablespoon water
creme de cassis, to taste
4 (1 1/2 ounce) Godiva dark chocolate bars, coarsely chopped
1/2 cup heavy cream
1 tablespoon heavy cream
2 tablespoons light corn syrup
1 pinch salt
3/4 teaspoon vanilla extract
sifted unsweetened cocoa powder (for dusting)
fresh raspberry, for garnish

Steps:

  • MAKE THE CHOCOLATE SOUR CREAM CAKE:.
  • Preheat oven to 350ºF.
  • Lightly butter the bottom and sides of two 9x2" round cake pans. Line the bottoms of the pans with parchment paper. Dust the sides of the pans with flour and tap out the excess.
  • Sift together flour, baking soda and salt onto a piece of waxed paper.
  • Place chocolate in microwave-safe bowl. Microwave on medium(50%power)1 minute. Stir. Microwave 1 minute more or until chocolate softens.
  • Stir until smooth. Let cool.
  • Beat butter and shortening in mixing bowl until creamy, using electric mixer at medium speed.
  • Add brown sugar.
  • Continuing to beat, gradually add granulated sugar over a 4 minute period.
  • Continue beating for another 1-2 minutes or until mixture is a light texture and off-white in color. Beat in vanilla.
  • Beat eggs with fork until frothy. At medium speed while continuing to beat, slowly add beaten eggs to batter.
  • Add sour cream aand beat until smooth. Beat in melted chocolate until blended. Scrape down sides and bottom of bowl with rubber spatula.
  • At low speed, beat in flour mixture alternating with milk, beginning and ending with flour, mixing until just blended. Mix batter for 10 more seconds.
  • Divide batter between prepared pans and smooth top.
  • Bake 35-40 minutes or until center springs back when gently pressed with a finger.
  • Cool in pans on wire racks for 5 minutes.
  • Run a thin-bladed knife around the edges of layers to loosen. Invert the cake layers onto wire racks.
  • Peel off the paper circles and leave them loosely attached to the bottom of the cake layers. Reinvert the layers onto other racks so that they are right side up.
  • Cool cake layers completely.
  • MAKE THE RASPBERRY SYRUP:.
  • Combine water and sugar in small saucepan. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved.
  • Raise heat to medium-high and bring syrup to boil. Remove the pan from heat and stir in the raspberry brandy and Grand Marnier.
  • Keep syrup covered until ready to assemble the cake.
  • MAKE THE CHOCOLATE RASPBERRY MOUSSE:.
  • Put chocolate in food processor fitted with the metal chopping blade. Cover and process 30-45 second or until finely ground.
  • Combine frozen raspberries and 1/3 cup sugar in a noncorrosive medium saucepan. Cook over medium-heat, stirring constantly, until sugar dissolves and raspberries soften.
  • Press raspberry mixture through a fine meshed sieve into noncorrosive saucepan. Discard seeds. Cook raspberry pureé over medium-high heat until it reduces to 1/3 cup.
  • Pour hot pureé over ground chocolate.
  • Combine egg yolks, 3 tablespoons sugar and salt in small bowl. Whisk vigorously until well blended.
  • Scald 3/4 cup heavy cream in a small saucepan over medium heat. While whisking constantly, temper egg yolk mixture into saucepan of hot cream.(To temper eggs; stir a little of the hot cream into eggs to warm "temper" them. The warmed eggs are then stirred into the remaining hot mixture. Tempering helps to prevent eggs from curdling).
  • Continue to cook over low heat, stirring constantly, until mixture starts to thicken. (Do not allow the custard to overcook or the custard will be grainy.).
  • With the motor of the food processor running immediately pour the hot custard through the feed tube. Process for 15-25 seconds or until chocolate is completely melted.
  • With a spatula, scrape down the side of bowl.
  • Add raspberry brandy, Grand Marnier and vanilla. Process briefly until blended.
  • Turn chocolate/raspberry mixture into large bowl.
  • Whip remaining heavy cream in chilled bowl just until it starts to thicken and barely forms soft peaks, using electric mixer at high speed.(Do not overwhip cream or mousse will be grainy.).
  • Using a rubber spatula gently fold one-third of whipped cream into chocolate/raspberry mixture to lighten it. Fold in remaining whipped cream.(Do not OVERFOLD the mousse.) Keep the mousse at room temperature while preparing cake layers.
  • ASSEMBLE THE TRUFFLE CAKE:.
  • Line the inside of 2 quart round glass bowl with plastic wrap. Remove paper circles from bottoms of cake layers. Using a long serrated knife, slice each cake layer in half horizantally.
  • Trim one cake layer into 6-1/4" circle. Generously brush with some of the raspberry soaking syrup. Place the cake circle into the bottom of the prepared bowl. Spoon slightly less than half of the chocolate raspberry mousse over the cake and spread it evenly with a spatula.
  • Trim a second cake layer into 7-1/2" circle and generously brush with soaking syrup. Place cake circle on top of the mousse and press it down gently. Cover with remaining mousse.
  • Brush a third layer cake with remaining syrup and press it gently on top of the mousse.
  • Wrap the bowl in plastic-wrap and chill the truffle cake overnight.(Reserve the leftover cake layer for another use. It may be frozen for up to 1 month.).
  • MAKE THE RAPBERRY-CASSIS SAUCE:.
  • Combine frozen raspberries, red currant jelly and sugar in noncorrosive medium saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved and the berries are soft. Do not let mixture boil.
  • Strain raspberry mixture a fine-meshed sieve into a bowl. Discard seeds. Pour raspberry pureé back into noncorrosive medium saucepan.
  • Put arrowroot in small cup. Slowly stir in water until mixture is smooth. Stir arrowroot paste into raspberry mixture.
  • Cook raspberry mixture over medium heat, stirring constantly, until mixture comes to a gentle boil. Continue to boil for 30-60 seconds or until sauce is translucent.
  • Do not boil more than 1 minute or the sauce will become watery. Remove pan from heat. Cool sauce to room temperature and stir in Crème de Cassis, to taste. Transfer sauce to a bowl; cover and refrigerate.
  • MAKE THE TRUFFLE FROSTING:.
  • Put chocolate in food processor fitted with metal chopping blade. Process for 30-45 seconds or until finely ground.
  • Heat cream, corn syrup and salt in small saucepan over medium heat to a gentle boil.
  • Pour cream mixture over chocolate in food processor. Add vanilla. Let the mixture stand for 30 seconds to melt chocolate. Process briefly until mixture is smooth. Turn into a small bowl and cover surface with plastic wrap.
  • Let mixture stand at room temperature for about 1 hour or until stiff enough to frost truffle cake.
  • ASSEMBLE THE TRUFFLE CAKE:.
  • Remove the plastic from the top of the truffle cake bowl. Invert bowl onto cake plate and remove bowl and plastic wrap from the top of the cake.
  • Using a small metal cake spatula, cover the cake with an even layer of truffle frosting.
  • Create decorative swirls in the frosting using the back of a soup spoon.
  • Lightly dust the cake with cocoa powder.
  • Store the truffle cake in refrigerator under a cake dome for up to 4 days.
  • TO SERVE:.
  • Spoon a pool of raspberry-cassis sauce onto a dessert plate. Lay a slice of cake on top of sauce. Garnish with fresh raspberries.

Nutrition Facts : Calories 697.4, Fat 37.3, SaturatedFat 21.1, Cholesterol 138.1, Sodium 237.5, Carbohydrate 87.8, Fiber 4.7, Sugar 62.4, Protein 6.6

CHOCOLATE TRUFFLES



Chocolate Truffles image

Grand Marnier gives these chocolate truffles a hint of orange flavor. Other liqueurs can be substituted.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 40m

Yield Makes 28

Number Of Ingredients 5

8 ounces bittersweet chocolate (at least 61 percent cacao), chopped
1/2 cup heavy cream
1 tablespoon Grand Marnier or other orange-flavored liqueur
1/4 teaspoon coarse salt
Unsweetened cocoa powder, for rolling

Steps:

  • Place chocolate in a bowl. Bring cream, Grand Marnier, and salt to a simmer in a small saucepan. Pour over chocolate, and let stand for 2 minutes. Whisk until smooth.
  • Pour chocolate mixture into an 8-inch square baking dish, and refrigerate until chilled, about 30 minutes.
  • Scoop balls of chocolate mixture using a tablespoon or a 1-inch ice cream scoop. Roll balls in cocoa powder, tossing, until fully coated. Shake off excess.

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From chocolatecoveredkatie.com


CHOCOLATE TRUFFLES - COOKING CLASSY
2021-02-10 Let rest 5 minutes. Add vanilla and stir mixture until chocolate has melted. Tip: If there are any unmelted chocolate bits left, heat in the microwave on 50% power in 20 second increments stirring to melt until smooth. Chill mixture 2 – 3 hours until it has firmed up and is easier to work with.
From cookingclassy.com


CHOCOLATE TRUFFLE PIE RECIPE | EASY HOMEMADE CHOCOLATE MOUSSE …
2015-04-13 This Chocolate Truffle Pie is a delicious, mousse-like pie made with chocolate ganache and mascarpone cheese! It’s an easy no-bake dessert that everyone will fall in love with! Need another decadent dessert recipe? Try my Baileys Chocolate Pie or this Drunken Chocolate Truffle Cake!
From lifeloveandsugar.com


CHOCOLATE TRUFFLE MOUSSE WITH COOKIE CRUNCH | RECIPE
Preheat oven to 350 degrees Fahrenheit. Blend graham crackers in a food processor fitted with the S blade until they are fine crumbs. Add baking chocolate, sugar, vanilla and three tablespoons water, processing to combine between each. Spread on a Gefen Parchment-lined cookie sheet and bake for 10 minutes. Once cooled, break into small pieces ...
From kosher.com


CHOCOLATE AND TRUFFLE MOUSSE - MAGAZINE PLANTIN
For a delicious end to a meal, discover this recipe for chocolate truffle mousse. In a saucepan, melt your chocolate with the milk over very low heat. Separate the whites from the yolks, then add the yolks to your melted chocolate. Whip the egg whites until stiff peaks form, then incorporate them into your chocolate. Add a pinch of salt to bring out the flavour of the chocolate. Once the ...
From truffe-plantin.com


9 CHOCOLATE MOUSSE CAKE RECIPES | ALLRECIPES
2021-09-16 Flourless Chocolate Mousse Cake. Credit: Deb C. View Recipe. Make this flourless, Passover-friendly dessert with just four ingredients: bittersweet chocolate, margarine, sugar, and eggs. 16 Flourless Chocolate Cakes for Your Gluten-Free Indulgence.
From allrecipes.com


CHOCOLATE TRUFFLE MOUSSE PIE - RECIPES FOOD AND COOKING
2016-11-21 Melt chocolate chips over a double boiler with the 3/4 cup of the cream. Beat the egg yolks until smooth with 1/4 cup cream. Add to the chocolate mixture and stir for 3 minutes. Remove from heat and stir in vanilla. Pour into prepared pie crust. Refrigerate 2 hours and make chocolate Mousse Filling. Melt the chocolate squares in a double boiler ...
From recipesfoodandcooking.com


COFFEE MOUSSE TRUFFLES - 5 INGREDIENTS! - CHOCOLATE COVERED KATIE
2021-11-14 For Vegan Coffee Truffles: The truffle recipe works with vegan butter and coconut butter or store-bought or homemade Vegan Cream Cheese. For Keto Coffee Truffles: Use powdered erythritol for the sweetener of choice to turn these into cream cheese coffee fat bombs. If dipping in chocolate, just be sure to use sugar free chocolate chips. Mocha Truffles: Add 1 tablespoon of regular or Dutch …
From chocolatecoveredkatie.com


THE BEST CHOCOLATE TRIFLE RECIPE - PRETTY PROVIDENCE
2019-05-21 Prepare mousse according to package directions and whip your cream. Crumble symphony bars into small pieces. Take a large trifle dish and layer accordingly: 1/2 your brownie cubes, 1/2 chocolate mousse, 1/2 symphony bars, 1/2 whipped cream, repeat. Garnish with extra cake or symphony crumbs. You can refrigerate for several hours before serving.
From prettyprovidence.com


CHOCOLATE TRUFFLE MOUSSE RECIPES ALL YOU NEED IS FOOD
FROZEN CHOCOLATE MOUSSE TRUFFLES RECIPE - COOKEATSHARE. 2009-12-02 · Add in chocolate to warm custard; stir till melted and smooth. Fold in amaretto. Cover and freeze till hard sufficient to shape, at least 3 hrs and up to 24 hrs. Using 1 tablespoonful mix per truffle, shape mix into rounds; roll some rounds in almonds and some in chocolate.
From stevehacks.com


FROZEN CHOCOLATE MOUSSE TRUFFLES | RECIPES WIKI | FANDOM
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Turner Estate in Dallas, Texas in 1997. Contributed by Catsrecipes Y-Group ½ cup granulated sugar 3 large egg yolks ¾ cup whipping cream 8 ounces semisweet chocolate finely chopped 2 tablespoon amaretto liqueur ½ cup toasted almonds finely chopped 2 ounces semisweet chocolate grated Whisk ...
From recipes.fandom.com


EASY CHOCOLATE MOUSSE RECIPE - MOM ON TIMEOUT
2021-12-01 Add the chopped chocolate and 1 cup of the heavy whipping cream to a small saucepan. Heat on low, stirring often, until the chocolate is completely melted and mixture is steaming. Take care not to boil. (This step can also be done in the microwave. Heat in 30 second increments at 50% power, stirring in between.)
From momontimeout.com


CHOCOLATE MOUSSE TRUFFLE CAKE RECIPE – MY ROI LIST
2022-06-16 Four layer chocolate truffle cake which is super easy to make and taste absolutely delicious. This is a rich cake which has mousse frosting and a rich chocolate ganache. 5 from 6 votes. Print Recipe. Pin Recipe. Prep Time 15 mins. Cook Time 30 mins. Total Time 45 mins. Course Dessert.
From myroilist.com


MUM'S CHOCOLATE TRUFFLES - THE KIWI COUNTRY GIRL
2021-07-06 Step 2: Melt together the butter, brown sugar and condensed milk either in the microwave or in a small pot on the stove over a medium heat. Step 3: Pour the crushed biscuit crumbs and the cocoa powder into the melted butter mixture. Step 4: Mix all ingredients together …
From thekiwicountrygirl.com


CHOCOLATE MOUSSE TRUFFLES RECIPES ALL YOU NEED IS FOOD
In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
From stevehacks.com


WHITE CHOCOLATE MOUSSE TRUFFLE CAKE - YAMMIE'S NOSHERY
2012-04-25 Combine the white chocolate chips, butter, and shortening in a microwave safe bowl. Turn down the microwave power to about 80% and cook the chocolate chips for about 30 seconds at a time, stirring well at each interval, until smooth. Meanwhile, combine the egg yolks and sugar in a …
From yammiesnoshery.com


CHOCOLATE MOUSSE TRIFLE | RECIPES - HERSHEYLAND
Stir together sugar and cocoa in large cold bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer until stiff. Pour in gelatin mixture; stir until well blended. 4. To assemble trifle: Slice sponge cake into two layers; place one layer in bottom of 2 quart straight-sided souffle dish or trifle bowl.
From hersheyland.com


CHOCOLATE CAKE TRUFFLES - HONEST COOKING - RECIPES
2018-04-10 Instructions. In a double boiler method melt chocolate with butter and stir until melted completely. Use half of this vanilla cake recipe (link above) to make the cake crumbs. Add the cake crumbs into the chocolate and mix until combined. Let the mixture firm enough to make round balls, keep it in the refrigerator for few minutes.
From honestcooking.com


CHOCOLATE MOUSSE TRUFFLE CUPS | CANADIAN LIVING
2005-07-14 Using piping bag fitted with large star tip, pipe chocolate mixture into small paper candy cups, filling three-quarters full. Top each with sliced almond; place on rimmed baking sheet. Refrigerate until firm, about 1 hour.
From canadianliving.com


3-INGREDIENT CHOCOLATE TRUFFLES - I HEART NAPTIME
2021-02-02 Add heavy cream to separate bowl and microwave cream for 1 minute and 15 seconds, or until hot. Then pour hot cream over chocolate. If desired, add butter and vanilla in bowl. Cover bowl with saran wrap and then let sit for 5 minutes (the hot cream will …
From iheartnaptime.net


CHOCOLATE MOUSSE TRUFFLES – RECIPES NETWORK
2015-02-23 Place cream and butter in pot and bring to a rolling boil. Remove from heat and let cool. Stir in melted dark chocolate. Mix with a beater until smooth. Add vanilla and mix again until smooth. Refrigerate until the mixture has become solid enough to scoop, at least 4 hours. Scoop out small balls and roll in cocoa powder. Place in candy cups to ...
From recipenet.org


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