CHOCOLATE TRUFFLE COOKIES
A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer (but you may have a hard time waiting for them to thaw before you eat them).
Provided by Kevin Barr
Categories Desserts Cookies Chocolate Cookie Recipes
Time 2h
Yield 36
Number Of Ingredients 11
Steps:
- In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
- Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 112.3 calories, Carbohydrate 13.9 g, Cholesterol 20.6 mg, Fat 6.8 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 40 mg, Sugar 10.7 g
CHOCOLATE TRUFFLES
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
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
WHITE CHOCOLATE TRUFFLE AND CHOCOLATE FUDGE LAYER CAKE
A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling is used to flavor the whipped cream icing.
Categories Cake Milk/Cream Chocolate Dessert Bake Freeze/Chill Christmas Vanilla Amaretto Winter Chill Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher White Chocolate
Yield Makes 12 to 14 servings
Number Of Ingredients 23
Steps:
- For chocolate stars:
- Line baking sheet with foil. Stir chocolate and shortening in top of double boiler set over simmering water until melted and smooth. Pour onto prepared baking sheet, tilting pan to spread chocolate mixture to irregular 14x9-inch rectangle. Refrigerate until just firm, about 12 minutes. Spray assorted star-shaped cookie cutters with nonstick spray. Cut out stars. Refrigerate until firm, about 30 minutes. Using small offset spatula, carefully transfer stars 1 at a time to another foil-lined baking sheet. Refrigerate until ready to use. (Can be made 3 days ahead. Cover and keep refrigerated.)
- For cake:
- Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; butter parchment. Stir unsweetened chocolate in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in lukewarm melted unsweetened chocolate and vanilla. Beat in eggs, 1 at a time, blending well after each addition. Mix in cocoa powder mixture in 3 additions, alternating with milk in 2 additions.
- Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run knife around edge of each pan to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment.
- For filling and frosting:
- Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups white chocolate filling into small bowl; cover and freeze until cold, about 2 hours.
- Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
- Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream frosting just until medium peaks hold, folding occasionally, about 3 hours.
- Brush 2 tablespoons amaretto over top of each cake layer. Place 1 layer on platter. Spread chilled 1 1/2 cups white chocolate filling over. Top with second cake layer. Spread whipped cream frosting over top and sides of cake. Chill until cold and set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
- Arrange chocolate stars decoratively atop cake and serve.
CHOCOLATE TRUFFLE CUPCAKES
Chocolate lovers rejoice! Our decadent chocolate cupcakes are filled with chocolate ganache and topped with chocolate buttercream frosting.
Provided by Cheri Liefeld
Categories Dessert
Time 2h5m
Yield 12
Number Of Ingredients 20
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 12 to 15 regular-size muffin cups.
- In medium bowl, mix flour, 2/3 cup cocoa, the baking soda, coffee powder and 1 teaspoon salt; set aside. In large bowl, beat 1/2 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs and 1 teaspoon vanilla. Alternately add flour mixture with buttermilk, beating on low speed until smooth. Divide batter evenly among muffin cups, using about 1/3 cup in each.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
- Meanwhile, in small saucepan, heat filling ingredients over medium heat, stirring until chocolate is melted and mixture is smooth. Pour into 8-inch square or smaller pan; refrigerate 1 hour.
- With small ice cream scoop or spoon, scoop out 1/4- to 1/2-inch hole in top center of each cupcake. With 1/4-teaspoon measuring spoon, scoop out small balls of ganache and place 1 ball in each hole.
- In large bowl, beat 1 cup butter, 1/2 cup cocoa and 1/2 teaspoon salt with electric mixer on medium speed until creamy. Beat in 1 teaspoon vanilla and 1 teaspoon liqueur. Gradually add powdered sugar, beating on low speed until blended. Add milk; beat until frosting is stiff but creamy.
- Spoon frosting into decorating bag fitted with #1M or #2D pastry tip. Pipe large dollop in middle of cupcake and then circle 2 to 3 times to form rose shape.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE FROSTING II
Thick and creamy...very rich...
Provided by Diana OConnor
Categories Desserts Frostings and Icings Chocolate
Time 20m
Yield 12
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, melt butter. Stir in cocoa and vanilla. Place confectioners' sugar in a large bowl. Pour in cocoa mixture. Beat well (mixture will be extremely thick). Beat in milk, a teaspoon at a time, until desired consistency is achieved.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 37.7 g, Cholesterol 20.5 mg, Fat 8 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 5 g, Sodium 56.4 mg, Sugar 36.1 g
BASIC TRUFFLES
This is a basic truffle filling to which you can add your own flavorings or extracts. You may use this to fill the chocolate shells you make using candy molds or roll into balls then into powdered sugar, cocoa, sprinkles or other toppings
Provided by Gina Mork
Categories Desserts Candy Recipes Truffle Recipes
Time 1h50m
Yield 35
Number Of Ingredients 3
Steps:
- In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.
Nutrition Facts : Calories 61.8 calories, Carbohydrate 5.6 g, Cholesterol 3.5 mg, Fat 4.1 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 1.4 mg, Sugar 4.4 g
CHOCOLATE TRUFFLE FILLING
This recipe is from Colette Peters, in a wonderful book called Cakes To Dream On. This is one of the many recipes I tested when making my daughter's first birthday cake. Fabulous filling, couldn't ask for any better. I made one batch using almond extract, and one using 1/2 vanilla and 1/2 orange extract.
Provided by Kay D.
Categories Dessert
Time 20m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Put the chocolate in a large bowl.
- In a small saucepan, heat the cream just until it starts to bubble.
- Pour the cream over the chocolate; make sure all the chocolate is covered by the cream (push some pieces down if you need to).
- Cover the bowl and let it sit there, undisturbed, for 10 minutes, until the chocolate has melted.
- Whisk the mixture until the chocolate is dark and shiny, then cool to room temperature, or stick it in the fridge until ready to use.
- If you refrigerate the filling before you put it on the cake, it will get very hard, and you'll need to pop it in the microwave for a few seconds to loosen it up.
- You can, of course, pour it over the top of cake while it's still warm for a beautiful, smooth, shiny ganache topping.
Nutrition Facts : Calories 1262.7, Fat 133, SaturatedFat 82.4, Cholesterol 163, Sodium 86, Carbohydrate 54.1, Fiber 28.2, Sugar 1.7, Protein 24.4
CHOCOLATE TRUFFLE FROSTING ( AND FILLING )
Here is a frosting I mostly use since ages, it is creamy, foamy, not too sweet, contains no icing sugar . There is a lot of beating involved, and once you have reached the foamy texture you have to work quickly before it gets too firm to handle . Frosting pipes perfect rosettes, truffles , frosting macaroons, fairy cakes, and if sandwiching and frosting a larger cake just double the recipe.
Provided by shirlgirl
Categories Dessert
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium size saucepan cook together the cream, butter and sugar over medium -low heat, and just about bring to the boil.
- Remove from heat and stir in the chopped chocolate pieces, untill all is melted and creamy.
- Transfer the chocolate cream into a deep glass bowl and let cool.
- With electric beaters on high speed start beating the choc-cream before it gets too cool, beating five minutes.
- Gradually adding (only when choc-cream is very cool ) a tablespoonfull at a time of very cold water or whisky or rum.
- Beat till the choc-cream is getting foamy and light in color, then quickly use before it gets too firm.
- Sieve a little cocoa powder over the frosting to give a velvety finish.
Nutrition Facts : Calories 547.2, Fat 49.1, SaturatedFat 30.8, Cholesterol 165, Sodium 148.7, Carbohydrate 27.5, Sugar 25.1, Protein 2
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
CHOCOLATE TRUFFLE BUTTERCREAM
This is a super easy, very decadent buttercream recipe that I developed to suit the chocoholic tastes of my family. If you are looking for a frosting with a rich chocolate flavor minus the cloyingly sweet taste of confectioners sugar--this is it! This recipe makes a very generous amount of frosting--I use the extra on fresh strawberries or icecream.
Provided by SaddleUp87
Categories Dessert
Time 10m
Yield 1 layer cake, 20 serving(s)
Number Of Ingredients 6
Steps:
- cream butter, sugar, and whipping cream with a hand mixer.
- add cocoa, vanilla, and espresso granules and beat until smooth and light.
- If the frosting is too dry, add more cream in small increments at a time to get desired consistency.
CHOCOLATE TRUFFLE CAKE FILLING
This cake filling is so goooood, it made me close my eyes and say mmmmmmmm....it almost didnt make it into the cake (from Southern Living). I made this with the Darn Good Chocolate Cake and the Ganache recipe I posted.
Provided by Mizchella
Categories Dessert
Time 6m
Yield 1 3/4 cups
Number Of Ingredients 4
Steps:
- Microwave chocolate and butter at High for 1 minute or until melted, stirring once. (My microwave died so I did it on the stove in a double boiler, it works just as good).
- Stir in whipping cream.
- Gradually add powdered sugar, stirring until blended and smooth.
- Cool. (Dont refrigerate too long because this will get too stiff -- trust me.just use your judgment.I left it in overnight -- uh oh!.).
Nutrition Facts : Calories 1503.8, Fat 78.1, SaturatedFat 48.4, Cholesterol 175.1, Sodium 308.8, Carbohydrate 213.1, Fiber 3.8, Sugar 203.2, Protein 4.2
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