TIRAMISU CAKE TRUFFLES
Enjoy these delicious truffles coated with chocolate made using Betty Crocker™ Super Moist™ cake mix - perfect dessert for any occasion.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 68
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Make cake mix as directed on box, using water, oil and egg whites and adding coffee powder. Bake and cool as directed for 13x9-inch pan.
- Line cookie sheet with waxed paper. Crumble cake into large bowl. Add mascarpone cheese and liqueur; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
- In microwavable bowl, microwave candy coating and chocolate chips uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth.
- Remove cake balls from refrigerator a few at a time. Using fork, dip each cake ball into melted chocolate to cover; tap off excess. Return to cookie sheet. Let stand until set. Sprinkle with cocoa. Store covered in refrigerator.
Nutrition Facts : Calories 120, Carbohydrate 14 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 45 mg
TIRAMISU TRUFFLES
Little bite-sized treats for anyone who loves tiramisu.
Provided by Orsi
Categories Truffles
Time 2h15m
Yield 24
Number Of Ingredients 6
Steps:
- Place ladyfingers in a food processor and blitz until they are reduced to powder.
- Place mascarpone cheese into a bowl and mix in coffee and amaretto liqueur. Add powdered sugar with a spatula until well combined. Next add powdered ladyfingers and stir again to combine.
- Take about 1 teaspoon of dough and roll into a ball. Roll each ball in cocoa powder and place them on a tray lined with parchment paper.
- Chill truffles in the refrigerator for at least 2 hours.
Nutrition Facts : Calories 74.2 calories, Carbohydrate 6.6 g, Cholesterol 24.7 mg, Fat 5 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 2.6 g, Sodium 14 mg
TIRAMISU TRUFFLES
Give these truffles for a Christmas or birthday present. With white and dark chocolate plus a marsala and espresso centre, they taste just like a slice of tiramisu
Provided by Esther Clark
Categories Treat
Time 35m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Gently heat the double cream and butter until just steaming. Put the dark chocolate in a heatproof bowl, pour over the warm cream and stir to melt. Stir in the marsala, then mix the espresso powder with 1 tbsp boiling water and add this as well. Chill for 1-2 hrs, or until firm enough to scoop. Use a teaspoon to scoop the mixture and gently roll into balls using your hands (you may want to use gloves). Put on a lined baking tray and freeze for 30 mins.
- Heat the white chocolate in the microwave for 1-2 mins, or until melted, then dip each ball in the white chocolate and return to the tray using a fork. Dust with a little espresso powder while the chocolate is still soft. Return to the freezer for 10-15 mins to set. Will keep in the fridge for three days.
Nutrition Facts : Calories 132 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
TIRAMISU TRUFFLES
The most exquisite truffle I've ever made. I've just discovered a new liqueur called Tiramisu and it enhances so many of my desserts. This recipe is very easy, and the outcome is a crowd pleaser.
Provided by Chef Gal Italiano
Categories Candy
Time 25m
Yield 18 truffles, 18 serving(s)
Number Of Ingredients 8
Steps:
- Chop the chocolates and place in a bowl.
- Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the Tiramisu liqueur, coffee and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
- With 2 teaspoons or a 1 1/4 inch ice cream scoop, make the dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the Ground Chocolate/Cocoa and chill again. Refrigerate overnight for best result.
Nutrition Facts : Calories 50.8, Fat 5.3, SaturatedFat 3.3, Cholesterol 9.1, Sodium 3.9, Carbohydrate 1.8, Fiber 0.9, Sugar 0.1, Protein 0.8
TIRAMISU TRUFFLES
Found this in a magazine, but haven't gotten around to trying it yet. BUT, if the drooling doesn't stop any time soon, I think I'll just have to make the effort! *Times are approximations.*
Provided by JamesDeansGirl
Categories Candy
Time 1h15m
Yield 20 small
Number Of Ingredients 6
Steps:
- Melt the chocolate, heavy cream, and mascarpone cheese in the top of a double boiler over hot water. As the mixture starts to melt together, stir gently with a rubber spatula, being careful not to inject any excess air into the mixture.
- Remove mixture from the heat just before the chocolate pieces are completely melted; continue to stir until all chocolate is melted. Cool to room temperature.
- When the ganache is tepid, stir in the rum and coffee liqueur.
- Pour the mixture into a shallow, wide airtight container and refrigerate until firm.
- Using a vegetable peeler, shave the milk chocolate into small curls. Place in a small bowl and keep chilled.
- When the ganache is firm enough to shape, scoop bite-size spoonfuls and form into round balls. Coat each truffle in chocolate curls and place in mini cups (miny paper muffin liners work well).
- Keep chilled; bring to room temperature before serving.
Nutrition Facts : Calories 92.9, Fat 5.2, SaturatedFat 2.6, Cholesterol 5.6, Sodium 13, Carbohydrate 9.6, Fiber 0.5, Sugar 8.3, Protein 1.2
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