Chocolate Truffle Sauce Recipes

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CHOCOLATE TRUFFLES



Chocolate Truffles image

Provided by Ina Garten

Categories     dessert

Time 1h53m

Yield 60 truffles

Number Of Ingredients 8

1/2 pound good bittersweet chocolate such as Lindt
1/2 pound good semisweet chocolate such as Ghiradelli
1 cup heavy cream
2 tablespoons Grand Marnier, optional
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners' sugar
Cocoa powder

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 TRUFFLES



Chocolate Truffles image

Provided by Bobby Flay

Time 2h20m

Yield 200 pieces

Number Of Ingredients 7

50 grams (scant 2 ounces) Vietnamese cinnamon chips
2 tablespoons ancho chili powder
15 grams (1/2-ounce, about 2 tablespoons) whole allspice berries
1 liter (about 4 cups) heavy cream
700 grams (1 pound 9 ounces) 60 percent dark chocolate, uniformly chopped
300 grams (11 ounces) milk chocolate, uniformly chopped
40 grams (1.5 ounces about 3 tablespoons) butter, room temperature, cut into uniform pieces

Steps:

  • Dry Roast the spices in a saute pan over medium-high heat until you can smell the perfume from the spices. Once the spices have been roasted for a bit, then add the heavy cream. Remove from heat and steep 1 hour. Strain out the spices.
  • Reheat the strained cream and pour the warm cream over the chocolate. Stir with a spatula to mix the chocolate completely until melted and combined. Once the chocolate is uniform in texture, add the butter and stir until well combined.
  • Pour into another bowl and allow to cool to room temperature. Place in a pastry bag and form little blobs onto a tray. Refrigerate until firm to the touch. Remove and roll to desired form.

CHOCOLATE TRUFFLE COOKIES



Chocolate Truffle Cookies image

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

4 (1 ounce) squares unsweetened chocolate, chopped
1 cup semisweet chocolate chips
6 tablespoons butter
3 eggs
1 cup white sugar
1 ½ teaspoons vanilla extract
½ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
1 cup semisweet chocolate chips

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

CLASSIC CHOCOLATE TRUFFLE RECIPE BY TASTY



Classic Chocolate Truffle Recipe by Tasty image

Here's what you need: semi-sweet chocolate chips, heavy cream, cocoa powder

Provided by Merle O'Neal

Categories     Desserts

Yield 4 servings

Number Of Ingredients 3

3 cups semi-sweet chocolate chips
1 ½ cups heavy cream
1 cup cocoa powder

Steps:

  • In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency.
  • Pour mixture into a bread pan.
  • Allow to sit in refrigerator for 1 hour or until mixture is solid.
  • With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
  • Roll in cocoa powder for topping.
  • Enjoy!

Nutrition Facts : Calories 969 calories, Carbohydrate 82 grams, Fat 77 grams, Fiber 13 grams, Protein 15 grams, Sugar 51 grams

EASY CHOCOLATE TRUFFLES



Easy chocolate truffles image

Chocolate truffles, beautifully wrapped in boxes, will put a smile on anyone's face - and they're so easy to make

Provided by Good Food team

Categories     Treat

Time 4h35m

Yield Makes 50 (easily doubled or halved)

Number Of Ingredients 3

300g good-quality dark chocolate, 70% cocoa solids
300ml double cream
50g unsalted butter

Steps:

  • Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
  • To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
  • Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
  • To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.

Nutrition Facts : Calories 67 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 1 grams protein

CHOCOLATE TRUFFLE PIE WITH RASPBERRY SAUCE



Chocolate Truffle Pie with Raspberry Sauce image

Warm days warrant a cool dessert like this frosty and refreshing pie. The raspberry sauce combined with rich chocolate and ice cream make each slice irresistible. All eyes will light up when you pull out this pleaser!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 cup chocolate wafer crumbs
1/4 cup butter, melted
1 pint chocolate ice cream, softened
1 cup semisweet chocolate chips
1/3 cup heavy whipping cream
1 pint vanilla ice cream, softened
2 tablespoons slivered almonds, toasted
1 package (10 ounces) frozen sweetened raspberries, thawed
1 tablespoon cornstarch

Steps:

  • In a small bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Freeze for 30 minutes. Spread chocolate ice cream over crust; freeze for 1 hour or until firm., In a microwave, melt chocolate chips and whipping cream; stir until smooth. Cool slightly. Quickly and carefully spread over chocolate ice cream. Freeze for 30 minutes. Top with vanilla ice cream; sprinkle with almonds. Cover and freeze until firm., For sauce, in a blender, cover and puree raspberries. Strain and discard seeds. In a saucepan, combine cornstarch and raspberry juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely. , Remove pie from the freezer 10 minutes before cutting. Serve over raspberry sauce.

Nutrition Facts : Calories 435 calories, Fat 26g fat (15g saturated fat), Cholesterol 55mg cholesterol, Sodium 197mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 4g fiber), Protein 5g protein.

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 TRUFFLE SAUCE



Chocolate Truffle Sauce image

THE BEST CHOCOLATE SAUCE ON EARTH!!! This is the only recipe I use (from Elinor Klivan's Bake and Freeze Chocolate Desserts), and it is just marvelous. The thick, fudgy, and gooey nature of this sauce will make your mouth water! *Prep time is cooking time.*

Provided by JamesDeansGirl

Categories     Sauces

Time 30m

Yield 1 cup, about, 8 serving(s)

Number Of Ingredients 4

1/2 cup heavy cream
1 tablespoon butter
6 ounces semisweet chocolate, chopped
1/2 teaspoon vanilla extract

Steps:

  • Put the butter and heavy cream in a medium saucepan and heat over medium-low heat until the cream is hot and the butter is melted (the cream will form tiny bubbles).
  • Do not let the mixture boil.
  • Remove pan from heat; add the chocolate and let it soften in the hot cream for about 30 seconds.
  • Add the vanilla and whisk until the sauce is smooth and all the chocolate is melted.

CHOCOLATE-WHISKEY TRUFFLES SOUFFLES WITH CARAMEL SAUCE



Chocolate-Whiskey Truffles Souffles with Caramel Sauce image

Categories     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Whiskey     Fall     Pastry     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

For truffles
3/4 cup whipping cream
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup whiskey
For sauce
1 1/2 cups whipping cream
1 vanilla bean, split lengthwise
3/4 cup sugar
1/4 cup water
For soufflés
4 large eggs, separated
1/4 cup plus 2 tablespoons sugar
1 1/2 tablespoons cornstarch
1 tablespoon unsweetened cocoa powder
2/3 cup milk (do not use low-fat or nonfat)
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 tablespoon unsalted butter
1/2 vanilla bean, split lengthwise
1/4 cup whiskey
Additional sugar (for soufflé dishes)
Powdered sugar

Steps:

  • Make truffles:
  • Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until chocolate melts and mixture is smooth. Mix in whiskey. Chill until mixture is cold and firm, at least 2 hours.
  • Drop truffle mixture by tablespoonfuls onto waxed paper. Line baking sheet with foil. Roll each chocolate drop between palms into ball (if truffle sticks to hands, dust hands with unsweetened cocoa powder); place on baking sheet. Freeze until hard, about 1 hour; then cover. (Can be prepared 1 week ahead. Keep frozen.)
  • Make sauce:
  • Place cream in small bowl. Scrape seeds from vanilla bean. Mix seeds and bean into cream.
  • Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat; add cream (mixture will bubble vigorously). Return pan to low heat; stir until caramel is smooth. Boil until color deepens and caramel thickens, stirring occasionally, about 2 minutes. Strain caramel into small bowl. Chill sauce. (Can be prepared 1 week ahead. Cover and keep refrigerated.)
  • Make soufflés:
  • Whisk yolks to blend in medium bowl; set aside. Whisk 1/4 cup sugar, cornstarch and cocoa in medium stainless steel bowl until no cornstarch lumps remain. Whisk in milk. Add chocolate and butter. Scrape in seeds from vanilla bean; add bean.
  • Place bowl with chocolate mixture over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture is smooth, about 2 minutes. Remove from over water. Gradually whisk some of hot chocolate mixture into yolks. Whisk yolk mixture back into bowl with chocolate mixture.
  • Place over simmering water. Whisk until smooth and thickened to pudding consistency, about 4 minutes. Remove from over water. Gradually mix in whiskey. Remove bean; cool to lukewarm.
  • Preheat oven to 450°F. Butter eight 2/3- to 3/4-cup soufflé dishes or custard cups; dust with sugar. Arrange dishes on baking sheet. Place 1 truffle in each dish.
  • Using electric mixer, beat whites in medium bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until stiff but not dry.
  • Fold whites into lukewarm soufflé base in 2 additions. Divide soufflé mixture among prepared dishes, filling almost to top. (Can be prepared 1 week ahead. Cover dishes with foil and freeze. Uncover but do not thaw before baking.) Place soufflés on baking sheet in oven; reduce temperature to 400°F. Bake until puffed and dry-looking on top, about 17 minutes for unfrozen or 22 minutes for frozen.
  • Transfer dishes to plates. Sift powdered sugar over. Serve, passing cold caramel sauce separately.

CHOCOLATE TRUFFLES



Chocolate Truffles image

If the word "ganache" intimidates you, you are not alone. Maybe if the stuff were called "basic, simple and entirely superior chocolate sauce," more people would make it. Ganache is not just chocolate sauce, though; it is also the basis for the easiest chocolate truffles.

Provided by Mark Bittman

Categories     easy, quick, snack, candies, dessert

Time 1h30m

Yield About 1 1/2 cups ganache, or 24 truffles

Number Of Ingredients 3

7/8 cup heavy cream
8 ounces good quality bittersweet chocolate, chopped
Unsweetened cocoa powder as needed

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.

CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE



Chocolate Truffle Loaf With Raspberry Sauce image

Are you a chocoholic? This dessert with raspberry puree is death by chocolate. I got this recipe in my family. It is a hit especially during the holiday season, but is also excellent for Valentine's day, or anytime you have to satisfy a sweet tooth.

Provided by coasterfood lover

Categories     Dessert

Time 25m

Yield 1 loaf, 12-16 serving(s)

Number Of Ingredients 11

2 cups whipping cream, divided
3 egg yolks, slightly beaten
2 (8 ounce) packages baker's semi-sweet chocolate baking squares or 16 semi-sweet chocolate baking squares
1/2 cup cups Karo light corn syrup, divided
1/3 cup Karo light corn syrup, divided
1/2 cup butter or 1/2 cup margarine
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 (10 ounce) package frozen raspberries in light syrup, thawed
whole raspberries (optional)
mint leaf (optional)

Steps:

  • Line 8 1/2 by 4 1/2 inch loaf pan with plastic wrap.
  • In a small bowl mix 1/2 cup cream with egg yolks until blended.
  • In a large saucepan over medium heat, combine chocolate, 1/2 cup corn syrup and butter, and cook five minutes or until chocolate and butter melt, stirring constantly.
  • Add egg mixture; cook three minutes longer, stirring constantly.
  • Remove from heat and cool to room temperature.
  • In a medium sized bowl with electric mixer at high speed, beat remaining 1 1/2 cups cream, confectioner's sugar and vanilla until soft peaks form.
  • With rubber spatula, fold cream mixture into chocolate mixture until no streaks remain. (Wait until chocolate mixture is cooled sufficiently or the cream will separate, and you don't want that.).
  • Pour into prepared pan. Refrigerate overnight or chill in freezer for three hours.
  • For raspberry puree: Puree thawed raspberries in their liquid in a blender or a food processor. Run puree through a wire strainer to separate seeds and strain puree into a small bowl. Stir in remaining 1/3 cup corn syrup to the puree.
  • Garnish truffle loaf with fresh raspberries and mint leaves if desired, and serve with raspberry puree.

Nutrition Facts : Calories 500.8, Fat 34.8, SaturatedFat 21.1, Cholesterol 116.2, Sodium 103.6, Carbohydrate 52.4, Fiber 3.3, Sugar 34.7, Protein 3.3

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From therecipes.info


CHOCOLATE TRUFFLE DOUGH RECIPE - HOW TO MAKE CHOCOLATE COOKIE …
2016-12-02 Preheat oven to 375 degrees F. In bowl, whisk flour, cocoa, baking powder and salt. In another large bowl, with mixer on medium-high speed, beat butter and sugar until smooth. Beat in …
From goodhousekeeping.com


DARK CHOCOLATE TRUFFLES RECIPE - BEST, EASY 3 INGREDIENT DESSERT
2022-06-19 Dark Chocolate Truffles Recipe. 250g/8.8 ounces Dark Chocolate, chopped. 1/4 Cup Cream. 125g/4.4 ounces Mascarpone Cheese. Line an airtight container with well greased parchment paper. Place the chopped chocolate and cream into a small saucepan. Move the sauce pan to the stove top over low heat. Stir continuously until the chocolate has fully ...
From yummyinspirations.net


CHOCOLATE TRUFFLE RECIPES | BBC GOOD FOOD
23 Recipes. Homemade chocolate truffles make a lovely gift or after-dinner treat when entertaining. Achieve a rich, soft ganache and flavour with booze, mint or caramel.
From bbcgoodfood.com


GHIRARDELLI CHOCOLATE COMPANY
Ghirardelli Professional Products are the perfect choice for creating exceptional desserts, specialty coffee drinks, milkshakes, smoothies, and hot cocoas. Find a Ghirardelli Store. Visit your local Ghirardelli Store for a complete sensory experience with chocolates, ice-cream fountains, and our in-store exclusives.
From ghirardelli.com


CHOCOLATE TRUFFLES & CHOCOLATE FUDGE RECIPES | GHIRARDELLI
Premium baking bars and chocolate chips give these desserts the same intense, slow-melting chocolate flavor you have come to expect from every Ghirardelli chocolate treat. Add a flavorful twist by topping your chocolate fudge with peppermint bark, toasted pecans, melted peanut butter, or a drizzle of caramel sauce. Also discover recipes for chocolate truffles, hot fudge …
From ghirardelli.com


RECIPE FOR RICH CHOCOLATE TRUFFLES WITH CARAMEL
2022-05-27 Steps to Make It. First, make the caramel base. Combine the sugar, water, and lemon juice in a small saucepan. Heat over medium heat and stir until sugar is dissolved. Continue to heat and bring the mixture to a boil, brushing down the sides of the pan with a wet pastry brush to prevent crystallization.
From thespruceeats.com


CHOCOLATE TRUFFLES RECIPE - NATASHASKITCHEN.COM
2016-12-13 Add powdered sugar 1/2 cup at a time, securing lid and blending on low speed 10 seconds with each addition. Add melted chocolate and vanilla (or liqueur), secure lid and blend on low speed 15-20 seconds, turning lid counter-clockwise while blending. Transfer truffle mix onto wax paper, wrap and refrigerate 1 hour.
From natashaskitchen.com


CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE RECIPE | MYRECIPES
Melt chocolate, butter, and 1/2 cup corn syrup in a heavy saucepan over medium-low heat, stirring until smooth. Whisk together 1/2 cup whipping cream and egg yolks in a small bowl.
From myrecipes.com


SMOKED CHOCOLATE GANACHE TRUFFLES - ALL THINGS BARBECUE
2020-12-11 To make the ganache: Place the chocolate and butter in a medium bowl. Place the heavy cream in a sauce pan. Bring to a simmer. Remove from heat. Pour the liquid over the chocolate. Let sit a minute or two, then begin whisking. Whisk until all chocolate is melted and mixture is smooth.
From atbbq.com


DARK CHOCOLATE TRUFFLES RECIPE (ONLY 3 INGREDIENTS!) - BOSTON GIRL …
2021-12-29 Transfer to a medium bowl. Add the tablespoon of butter on top of the chocolate. Set aside. Heat cream. Heat the heavy cream in a saucepan over low heat (or you can do this in your microwave for 30 seconds (you may need to heat it longer – I …
From bostongirlbakes.com


CHOCOLATE TRUFFLES RECIPE - COOKSRECIPES.COM
Cook over medium-low heat until sauce is smooth, whisking frequently. Remove from heat. Pour into glass or plastic bowl; cover with plastic wrap. Let stand at room temperature to thicken. Combine cocoa and 1 1/2 tablespoons powdered sugar on small plate. Scoop out rounded teaspoonful of chocolate mixture; roll in cocoa mixture, coating thoroughly.
From cooksrecipes.com


DARK CHOCOLATE TRUFFLE SAUCE RECIPE BY BLUE DIAMOND ALMOND …
2017-08-02 Chocolate Salted Caramel: Prepare as directed and stir in 2/3 cup thick caramel ice cream sauce or topping. Add a pinch of sea salt to the top of each serving. Milk Chocolate Mocha: Prepare as directed using milk chocolate chips and stir in 1 tablespoon instant espresso powder. Serve over ice cream or place a small scoop of ice cream in a small ...
From thedailymeal.com


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