Microwave Black Truffle Oil Tater Chips Recipes

WHITE TRUFFLE CHIPS

White Truffle Chips image

A V-slicer- sold at some supermarkets and most cookware stores-makes quick work of slicing the potatoes very thinly. Serve these alongside Martinis.

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

3 (9- to 10-ounce) unpeeled russet potatoes
Vegetable oil (for frying)
Coarse kosher salt
3 tablespoons freshly grated Parmesan cheese
2 tablespoons finely chopped fresh parsley
Freshly ground black pepper
White truffle oil

Steps:

Fill large bowl with cold water. Using V-slicer or mandoline, thinly slice potatoes into rounds, placing potato slices in water immediately.
Meanwhile, pour enough oil into heavy large pot or deep skillet to reach depth of 2 inches. Attach deep-fry thermometer to side of pot and heat oil to between 260°F and 275°F. Working in small batches, pat potato slices dry with paper towels and add to hot oil; fry until golden, adjusting heat as necessary to maintain temperature between 260°F and 275°F, about 18 minutes per batch. Using wire sieve or slotted spoon, transfer potato chips to paper towels to drain. Sprinkle chips lightly with coarse salt while still warm. Do Ahead Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.
Place potato chips in bowl. Sprinkle with cheese, parsley, and black pepper; drizzle lightly with truffle oil and serve.

MICROWAVE TRUFFLES

Microwave Truffles image

"I love to entertain and try new recipes, so I couldn't wait to make these chocolaty confections for the holidays," relates Joy Neustel of Jamestown, North Dakota. "They're smooth, rich and so pretty topped with pecans. No one will ever guess how easy they are to make."

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 5

Ingredients

1/3 cup finely chopped pecans, toasted, divided
8 ounces semisweet chocolate
1/4 cup butter
1/4 cup heavy whipping cream
1/4 teaspoon almond extract

Steps:

Place 24 small foil candy cups in miniature muffin cups or on a baking sheet. Spoon 1/2 teaspoon pecans into each; set cups and remaining pecans aside. , In a 2-qt. microwave-safe bowl, combine chocolate and butter. Microwave at 50% power for 1 minute or until melted. Stir in cream and extract. Beat with an electric mixer until slightly thickened, scraping sides of bowl occasionally. Immediately pour into prepared cups. Top with remaining pecans. Refrigerate until set.

Nutrition Facts : Calories 86 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 40mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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