CHOCOLATE TRUFFLES
Steps:
- Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
- Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
- With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.
CHOCOLATE TRUFFLE MARTINI RECIPE
Our chocolate truffle martini cocktail recipe is fun for parties and dinners, but it's also a festive cocktail for a romantic evening for two by the fire!
Provided by Cheryl Najafi
Categories dessert cocktails
Time 8m
Number Of Ingredients 4
Steps:
- Wet martini glass and put in freezer 5 minutes.
- Fill cocktail shaker half way with ice. Add Godiva chocolate liqueur, vodka and heavy cream. Shake well.
- Remove glasses from freezer and dip rims of martini glasses in chocolate syrup. Pour martini into into glasses and enjoy!
Nutrition Facts : Calories 485 kcal, Carbohydrate 34 g, Protein 2 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 78 mg, Sodium 39 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 7 g, ServingSize 1 serving
CHOCOLATE TRUFFLE-TINI
Steps:
- Combine the creme de cocoa, liqueur, vodka and chocolate milk in a pitcher. Pour into glasses. Score the bottom of each truffle about 1/4-inch deep with a hot knife. Place a truffle on the side of each glass to garnish and serve.
CHOCOLATE TRUFFLE MARTINI
Make and share this Chocolate Truffle Martini recipe from Food.com.
Provided by queenbeatrice
Categories < 15 Mins
Time 2m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 3
Steps:
- In a cocktail shaker filled with ice add all ingredients.
- Shake and strain into a glass rimmed with white chocolate shavings or coconut flakes.
Nutrition Facts : Calories 147.7, Fat 8.8, SaturatedFat 5.5, Cholesterol 31.7, Sodium 10, Carbohydrate 0.8, Protein 0.6
CARAMEL-CHOCOLATE MARTINI
This martini is grown-up chocolate heaven!
Provided by chawley333
Categories Martinis
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Fill a cocktail shaker with ice; add vodka, chocolate liqueur, schnapps, and Irish cream liqueur. Cover and shake until the outside of shaker has frosted. Strain into a chilled martini glass.n
Nutrition Facts : Calories 299.2 calories, Carbohydrate 29.4 g, Fat 0.2 g, Sodium 11.1 mg, Sugar 26.8 g
TRUFFLE MARTINI
Steps:
- Put Cognac, lime juice and Grand Marnier in shaker with ice. Add two slices of black truffle. Shake well to extract flavor from truffle.
- Strain into a chilled martini glass. Garnish with 5 slices of black truffle, and serve.
BUTTERSCOTCH TRUFFLE MARTINI
Make and share this Butterscotch Truffle Martini recipe from Food.com.
Provided by mary winecoff
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Blend with ice in a martini shaker.
- Serve in a chilled glass.
Nutrition Facts : Calories 141.3, Sodium 0.7, Carbohydrate 0.3, Sugar 0.3
COCKTAIL TRUFFLE SELECTION
These homemade chocolates are filled with boozy flavours such as Pisco sour, espresso martini and Cosmopolitan - an irresistible homemade gift
Provided by Miriam Nice
Categories Treat
Time 1h10m
Yield Makes 30 (10 of each flavour)
Number Of Ingredients 27
Steps:
- Start by placing half the white chocolate in a heatproof bowl over a pan of simmering water. Once melted, take the bowl off the heat and add the rest of the white chocolate and the food colouring, if using (just use a tiny amount as the gel colours are quite strong). Stir occasionally to allow the chocolate to melt in the residual heat. Sprinkle a pinch of meringue into 10 of the holes of your chocolate mould. Once the chocolate has melted, use half to coat the insides of the holes where you have sprinkled meringue. Use the end of a teaspoon to spread the chocolate up the sides of the moulds so that the the inside is coated. Leave to set for 45 mins-1 hr.
- Meanwhile, melt the other chocolates in separate bowls using the same method, then use each to coat a further 10 holes of the mould. Keep back half of each chocolate mixture, as you will need this to seal the truffles.
- While the chocolate sets, make the fillings. For the Pisco sour filling, beat the softened butter together with the icing sugar until pale and smooth. Add the Pisco, Angostura Bitters and lime zest and stir well. Transfer to a piping bag and store in a cool place until needed.
- To make the espresso martini filling, melt the dark chocolate and butter in a bowl set over a pan of simmering water (or in the microwave). Remove from the heat and mix in the double cream, vodka and Kahlúa. Leave to cool for 5 mins. Transfer to a piping bag and store in a cool place until needed.
- For the Cosmopolitan filling, Put the dried cranberries in a bowl with the orange liqueur and leave to soak for 15 mins. Beat the butter with the icing sugar, then stir in the cranberries and liqueur, bit by bit. Mix in the lime zest and cranberry jelly. Transfer to a piping bag and store in a cool place until needed.
- Once all the chocolate has set in the moulds, pipe the Pisco sour filling into the green/white chocolate shells, the espresso martini filling into the espresso chocolate shells (saving a bit for sticking the beans on later) and the Cosmopolitan filling into the dark chocolate shells. Leave 2mm of space at the top of each one.
- Bring the pan(s) of water back to simmering, then set the reserved bowls of chocolate over to melt them again if they have set. Use this remaining chocolate to fill up the moulds and seal in the filling. Try to fill the moulds level or just under - if they go over, they won't sit flat when the chocolates are turned out.
- Leave your truffles somewhere cool to set completely for at least 2 hrs (ideally overnight). If you put them in the fridge they will set more quickly, but they will lose their shine.
- Once set completely, pop the chocolates out of the moulds carefully. Add a brush stroke of gold to the Cosmopolitan truffles using your brush pen. Stick a chocolate- coated coffee bean on each of the espresso martini truffles using a bit of the filling. Arrange in a box lined with baking parchment and tissue paper. Will keep in a cool place for up to 1 week.
Nutrition Facts : Calories 91 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
CHOCOLATE MARTINI
The variations on martinis seem endless. But this sweet chocolate martini recipe is both creative and sophisticated in taste and presentation. It's a fine way to finish or even start a meal.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 5m
Yield 1 serving.
Number Of Ingredients 5
Steps:
- Fill a mixing glass or tumbler three-fourths full with ice. Add vodka and creme de cacao; stir until condensation forms on outside of glass. Strain into a chilled cocktail glass. Garnish as desired.
Nutrition Facts : Calories 378 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 28g carbohydrate (28g sugars, Fiber 0 fiber), Protein 0 protein.
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Reviews 29Category Dessert, Drinks, SnackCuisine AmericanTotal Time 30 mins
- In a small sauce pot combine the sweetened condensed milk, dulce de leche, dark chocolate, cocoa powder and salt. Place the pot over medium high heat and bring to a gentle boil, stirring constantly with a wooden spoon. Reduce heat to medium-low and cook 10 to 15 minutes, stirring constantly, until mixture is thick and shiny and starts to pull away from bottom and side of sauce pot. The mixture is going to get thick. Remove from the heat and stir in the butter, vanilla and rum until melted and smooth. Pour mixture into glass bowl, cover and place in the fridge for at least 1 1/2 hours or overnight.
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