Mocha Truffle Tartlets Recipes

MOCHA TRUFFLE TREES

Steps:

• In a small bowl, combine the cookie crumbs, sugar and butter; press onto the bottom of a greased 9-inch springform pan. Bake at 350° for 5-7 minutes or until set. Cool on a wire rack., Place white baking chocolate in a small bowl. In a small saucepan, bring cream and butter just to a boil. Pour over white chocolate; whisk until smooth. Stir in Kahlua and almond extract; spoon into crust. Place in freezer while preparing chocolate layer., Place chocolate chips a small bowl. In a small saucepan, bring cream and butter just to a boil. Pour over chocolate; whisk until smooth. Stir in the Kahlua, coffee granules and almond extract; spoon over white chocolate layer. Refrigerate for 2 hours or until set., To serve, carefully run a knife around edge of pan to loosen; remove sides. Cut tart into 12 wedges; place on individual plates. Insert a halved Pirouette into the wide end of each slice. Decorate with white chocolate to resemble Christmas trees.

MOCHA TARTLETS

Steps:

• Make custard:
• Beat together yolks, sugar, cornstarch, and a pinch of salt in a bowl with an electric mixer until thick and pale, about 1 minute. Heat milk in a 2-quart heavy saucepan over moderate heat until hot but not boiling. Add one third of hot milk to yolk mixture in a slow stream, whisking constantly. Pour remainder of milk into yolk mixture, whisking, then transfer to saucepan. Simmer, whisking constantly, until very thick, 1 1/2 to 2 minutes. Remove from heat and add chocolate, liqueur, butter, and espresso powder. Let stand until chocolate is melted, about 1 minute, then whisk until smooth. Force custard through a fine sieve into a bowl. Cover surface of custard with wax paper and chill until cold, at least 4 hours.
• Make tartlet shells while custard chills:
• Pulse together flour, sugar, salt, butter, egg, and vanilla in a food processor until dough is smooth and begins to form a ball (it will be soft, like cookie dough). Turn out dough onto a sheet of plastic wrap and gather into a ball. Flatten dough into a disk and chill, wrapped in plastic wrap, until firm, at least 30 minutes and up to 8 hours (overnight).
• Preheat oven to 350°F.
• Break off 1-teaspoon pieces of dough and press evenly into molds with floured fingers to form shells about 1/16 inch thick, pinching off excess from rim and making bottoms slightly thinner than sides. Arrange molds 1 inch apart in a shallow baking pan and chill until dough is firm again, about 30 minutes.
• Bake in middle of oven, rotating pan halfway through baking, until pale golden, 12 to 15 minutes total. Transfer molds to a rack to cool, then carefully remove shells from molds. Make more tartlet shells in same manner if desired.
• Assemble tartlets:
• Fill pastry bag with custard and pipe decoratively into shells.

MOCHA TRUFFLES

Steps:

• In a small saucepan, bring cream to a boil with coffee. Cover, andlet steep 20 minutes. Strain mixturethrough a fine strainer into a clean bowl.Discard solids. Measure 1 cup liquid and bring it, the butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes.
• Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
• After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
• Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
• Place cocoa in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in cocoa. With yourclean hand, cover truffle with cocoa. Letsit in bowl 20 seconds.
• Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.

MOCHA TRUFFLES

Steps:

• In a microwave-safe bowl, melt chocolate chips; stir until smooth. Beat in cream cheese. Dissolve coffee in water; add to cream cheese and beat until smooth. , Chill until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheets. Chill until firm, 1-2 hours. , In a microwave, melt chocolate coating; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. If desired, melt white coating and drizzle over truffles.

MOCHA TRUFFLES

Steps:

• Line a baking sheet with waxed paper.
• Melt 24 ounces chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes. Mix cream cheese, coffee granules, and water into melted chocolate until smooth. Chill chocolate mixture until firm enough to shape, about 30 minutes.
• Shape chocolate mixture into 1-inch balls and place on the prepared baking sheet. Chill truffles until firm, at least 1 to 2 hours.
• Melt 6 ounces chocolate chips and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
• Dip truffles in the melted chocolate mixture and return to the waxed paper. Set aside until firm, at least 30 minutes.

MOCHA TRUFFLES

Steps:

• Place chocolate in a heatproof bowl. Bring heavy cream, Kahlua, and 1/8 teaspoon salt to a simmer in a small saucepan over medium heat. Pour over chocolate, and let stand for 2 minutes. Whisk until smooth.
• Pour chocolate mixture into an 8-inch square baking dish. Refrigerate until chilled, about 30 minutes.
• Scoop 12 balls of chocolate mixture using a tablespoon or a 1-inch ice cream scoop, and roll between your hands to smooth. Transfer nonpareils to a plate. Gently roll each truffle in nonpareils to coat. Refrigerate until ready to use.

MOCHA TRUFFLES

Steps:

• Put 12 ounces chopped semisweet chocolate in a heatproof bowl. Bring 1 cup heavy cream, 1 tablespoon butter and a pinch of salt to a simmer in a saucepan; pour over the chocolate. Let sit until melted, then stir until smooth. Add 1/4 cup espresso and 1 teaspoon vanilla stir until smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours. Roll tablespoonfuls of the chocolate into about 20 balls, then roll in shredded coconut, cocoa powder or crushed peppermint candies. Refrigerate until firm, at least 1 hour.

MOCHA TRUFFLES

Steps:

• Put the chocolate in a medium microwave-safe bowl. Heat the cream over medium-low heat just until it comes to a boil in a small saucepan. Pour the cream over the chocolate and stir once to mix the chocolate and cream together. Cover the bowl with plastic wrap and let stand at room temperature for 5 minutes. Uncover and whisk until smooth and shiny. Microwave for 10 second increments if there are any un-melted pieces of chocolate. Stir in the coffee liqueur.
• Press a piece of plastic wrap directly against the surface of the chocolate and set aside in a cool place until the chocolate is thick and firm enough to hold its shape when rolled, about 2 hours.
• Line a baking sheet with parchment. Use 2 spoons to drop small mounds of chocolate onto the baking sheet. Then, with cold hands, roll each truffle between your open palms to make smooth round balls. You may need to run your hands under cool water frequently as you work.
• Put the cocoa on a plate and roll each truffle until well coated. Refrigerate until very cold.

MOCHA TRUFFLES

Steps:

• Place chocolate in 4-cup glass measuring cup. Place in microwave oven and cook on medium or 50 percent power until chocolate melts and is smooth, stirring every 30 seconds, about 3 minutes total.
• Line small strainer with double thickness of damp cheesecloth; place strainer over measuring cup with melted chocolate. Pour cream into 2-cup glass measuring cup. Place in microwave oven and bring to boil on high. Stir ground espresso beans into hot cream; let steep 5 minutes. Pour cream mixture into prepared strainer set over chocolate; discard solids in strainer. Stir until cream-chocolate mixture is well blended and smooth.
• Place butter on plate. Microwave 10 seconds on high to soften. Add butter, 1 piece at a time, to chocolate mixture, stirring until melted. Cover ganache with plastic wrap and chill until firm, about 2 hours.
• Line baking sheet with waxed paper. Place cocoa powder in medium bowl. Using 1 rounded teaspoon for each truffle, quickly roll chocolate ganache between palms into balls (chill remaining chocolate mixture briefly if mixture softens). Drop each truffle into cocoa powder to coat; shake off excess. Place on prepared baking sheet. Chill truffles until firm, at least 2 hours. (Can be made 2 weeks ahead. Store in airtight container in refrigerator. Dust truffles with cocoa powder before serving.)

PAMPERED CHEF DOUBLE CHOCOLATE MOCHA TRIFLE

Steps:

• Prepare/Bake brownies according to cake-like directions.
• Cool completely.
• In separate bowl, whisk pudding mix with milk until it begins to thicken (or mix with mixer--i like to use my Kitchen Aid mixer).
• Dissolve coffee granules with warm water, then add to pudding mixture, mixing well.
• Fold in whipped topping.
• Cut brownies into 1 inch cubes.
• Layer 1/3 of brownie cubes into bowl, top with 1/3 of pudding mixture, pressing lightly, and 1/3 of chopped toffee.
• Repeat layers 2 more times.
• Chill 30 minutes before serving.

MOCHA TRUFFLE TARTLETS

Steps:

• Open phyllo shells, leaving shells in tray; set aside.
• In a small saucepan melt the 1-1/2 cups dark chocolate and whipping cream over low heat, stirring occasionally.
• Divide melted chocolate mixture evenly among the bottoms of the phyllo shells; set aside.
• In a medium mixing bowl, stir together brown sugar, coffee liqueur, espresso powder, and vanilla; stir until espresso powder dissolves.
• Add cream cheese and stir until well combined.
• Spoon a small amount of cream cheese mixture over chocolate mixture in each shell (Or, place cream cheese mixture in a resealable plastic bag, cut off a small piece of one corner, and pipe cheese mixture onto chocolate filling.)
• Cover tartlets loosely and chill until set (about 30 minutes).
• Once set, tartlets can be covered tightly and chilled overnight.
• Remove tartlets 30 minutes before serving.
• Sprinkle each lightly with a little cocoa powder.
• If desired, top each with chopped coffee beans or chopped chocolate.
• Makes 30 tartlets.

BAKER'S ONE BOWL MOCHA TRUFFLE PIE

Steps:

• Bring half-and-half, 1/4 cup flavored instant coffee and sugar just to boil in saucepan, stirring constantly. Remove from heat; pour over broken chocolate in medium bowl. Let stand 2 min. Whisk until chocolate is completely melted and mixture is well blended. Add vanilla; mix well. Pour into crust.
• Refrigerate 3 hours.
• Stir remaining flavored instant coffee into COOL WHIP until blended; spread over pie. Refrigerate 1 hour. Top with shaved chocolate.

MOCHA TRUFFLES

Steps:

• Place cream, sugar and butter in a 4-cup glass measure or a one-quart souffle dish. Cook, uncovered, at 100 percent power in a high-power microwave oven for 2 1/2 minutes.
• Remove from oven. Add chocolate and stir until melted and mixture is smooth. Stir in liqueur. Transfer mixture to a metal bowl. Chill until very firm, about an hour.
• Sift cocoa, confectioners sugar and espresso powder onto a sheet of wax paper. Line a baking sheet that will fit in your refrigerator with wax paper. Rinse a 1-inch melon baller or a measuring teaspoon in hot water. Scoop out a truffle, using the tip of a small knife to help release it.
• Drop the truffle into the cocoa mixture. Coat it with the mixture, touching it as little as possible. Transfer to baking sheet. Repeat with remaining chocolate, rinsing melon baller with hot water each time. If chocolate becomes too soft, chill until firm before continuing.
• Chill truffles until firm, about half an hour. Sprinkle with remaining cocoa mixture. Store in layers separated by wax paper, tightly covered and refrigerated.