ARRGH - Truffles Recipe ANYONE?

Omg I left my damn recipe book at school when i took it there and I AM FURIOUS!


I only remember it containing crushed biscuits!


It isnt a fancy one thats dipped in chocolate!


I cant remember it all I just know its got biscuits in it, probably cocoa, coconut but not fruit, walnut, none of that gross stuff.


And it was quick to make.


PLEASE I NEED IT FOR SCHOOLWORKARRGH - Truffles Recipe ANYONE?
I not sure of the quantities because it doesn't it really matter but mix some cake or biscuit crumbs or both add sweetened


condensed milk, coconut, cocoa powder a few drops of almond essence until right consistency not to dry not to wet so you can ball it and roll it in coconut and refrigerateARRGH - Truffles Recipe ANYONE?
Go to www.foodnetwork.com, they have lots of truffles recipe..You can choose the best recipe there...goodluck!
Truffled Beans Recipe


2/3 pound shelled cannellini beans


salt


3 ounces black truffles, scrubbed


1/2 cup extra-virgin olive oil


1/2 pound pancetta


pepper





Cook the beans for 5 minutes in a pot of boiling water, drain. Cover with cold water, add salt, return to gentle boil, and cook til nearly tender, about 45 minutes.


Meanwhile, grate 2/3 of the truffles. Drain the beans, reserving half of the cooking water. Add the olive oil, grated truffles, pancetta, and pepper. Cook 10 minutes, or until tender. Slice the remaining truffles with a truffle slicer. Serve the beans hot, garnished with the truffle slices. Serves 4





Kahlua Chocolate Truffles


1/3 cup heavy cream


1 tablespoon butter


6 ounces semisweet chocolate, chopped


1 teaspoon Kahlua


4 ounces milk chocolate


Unsweetened cocoa for dusting





Makes 12 truffles


Combine the cream and butter in a saucepan.


Bring to a boil.


Pour the cream-and-butter mixture over the chocolate in a large mixing bowl.


Add the Kahlua and stir until smooth.


Chill in the refrigerator for 1 to 2 hours or until set.





Using 2 teaspoons, shape the chilled chocolate mixture into 1-inch balls, rolling with the palms of your hands, and set aside on waxed paper.


Chill for 1 hour.


Melt the milk chocolate.


Dip the chilled balls in the milk chocolate and immediately roll each in cocoa.


Refrigerate for 2 to 3 hours or until the chocolate hardens.


Store in an airtight container between layers of waxed paper.





Chocolate Truffles


1/2 C unsalted butter, softened


2 1/3 C confectioner's sugar


1/2 C cocoa


1/4 cup heavy or whipping cream


1 1/2 teaspoon vanilla





Centers:


pecan, walnuts, whole almonds or after-dinner mints





Coatings:


coconut, crushed nuts,confectioners sugar








Makes about 3 dozen truffles


Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.








Lobster With White Truffle Oil Recipe


2 live lobsters (1 1/2 lbs. each)


About 1 tbs. plus 1 tsp. white truffle oil


Table salt and freshly ground pepper


Rock salt, for serving


Chervil sprigs, for garnish





Directions:


1. In a large stockpot of boiling salted water, boil the lobsters for 12 minutes until red all over. Using tongs, transfer the lobsters to a work surface.





2. Twist the lobster bodies to separate the tail sections. Place the sections upside down and, using a large sharp knife, halve the tails lengthwise, cutting through the shell. Remove the tail meat from the shells and place in a stainless steel bowl. Set the bowl over the hot lobster cooking water to keep the meat warm. Reserve the tail shells. Crack the claws and remove the meat in one piece.





3. Using a large sharp knife, cut all the lobster meat in broad, thin slices. Return to the bowl, pour in 1 tablespoon of the truffle oil and toss to coat thoroughly. Season with table salt and pepper to taste and another teaspoon of truffle oil if desired.





4. Pour enough rock salt on each salad plate to hold a lobster tail shell, Nestle 1 tail-shell half on each plate and stuff with lobster meat. Garnish with chervil sprigs and serve at once








Mocha Truffles





8 oz. cream cheese, softened


3 T instant coffee granules


2 tsp. water


1 lb. good dark chocolate


cocoa confectionery coating


white confectionery coating, optional


Mocha Truffles





Makes about 5 1/2 dozen





In a microwave-safe bowl or double boiler, melt chocolate. Add cream cheese, coffee and water; mix well. chill until firm enough to shape. Shape into 1'; balls and place on a waxed paper-lined cookie sheet. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white coating and drizzle over truffles








Spaghetti with Truffle Oil, Garlic and Rosemary Recipe


Pasta


Ingredients:


1 medium yellow onion- chopped fine


3 cloves garlic- chpped fine


3 table spoons olive oil


1 stalk fresh rosemary- chopped


1 teaspoon truffle oil-- white or black


1/4 grated fresh good quality parmesan cheese





Directions:


Saute onion-garlic and rosemary in olive oil.


Make sure onion is golden-and garlic is not burnt.


Boil spaghetti, in 3 quarts salted water with a touch of milk in the water, as well as a tablespoon of oil.


When al dente, drain pasta, toss with onion, garlic, rosemary.


Add parmesan.


Toss again and drizzle the truffle oil on top of each individual serving.


Garnish with fresh chopped Rosemary--just a pinch.








Cookies And Cream Truffles


1 cup finely ground Oreo庐 Cookies


12 T melted butter


6 oz. white chocolate, broken into small pieces


5 egg yolks


1 1/4 cup confectioner's sugar


1 tsp. vanilla extract





Makes about 40 truffles





Note: Pregant or nursing women, young chilren or any with an immune deficieny should not eat foods made with raw eggs.





Chop cookies in a blender or food processor until finely chopped. Slowly drizzle in 6 tablespoons of melted butter and process till well mixed. Set aside.





Heat remaining 6 tablespoons of butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the white chocolate. Stir constantly until smooth and melted. Set aside.


In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add vanilla and continue to beat until thick (see photo). With mixer on slow to medium speed, gradually beat in the cookie mixture, then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.


Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possibel coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo庐 Cookies.





Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.





Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.





Strawberry Truffles


8 oz. cream cheese at room temperature


5 oz. white chocolate


4 cups confectioner's sugar


1 tsp. grated fresh ginger root


18 medium fresh strawberries


1/4 cup finely minced crystallized ginger (get it in a gourmet food store or well stocked supermarket)


1/2 cup toasted coconut


1/2 cup finely chopped pistachio nuts








Makes about 18 truffles





Melt white choclate in the top of a double boiler, let cool.





Beat together the cream cheese, sugar and ginger root until smooth. Add melted white chocolate and mix well. Chill for at least 1 hour or until easy to handle. Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit. Pat strawberry dry. Put a little crystallized ginger into each strawberry. Shape the cheese mixture around the fruit. Coat one end in the toasted coconut, the other in the pistachio nuts. Place truffles in candy cups and chill until serving time.








Awesomely Decadent Truffle Potato Salad Recipe


Salad


Ingredients:


1 1/2 lbs potatoes


1/2 cup white truffle oil


1/2 cup fresh sweet hazelnut oil


1 egg yolk


1 tsp white wine vinegar


1 tsp lemon juice or water


1/2 cup coarsely chopped walnuts


3 hardboiled eggs, sliced or coarsely chopped


Whole or quartered truffles (Oregon white truffles do very nicely)





Directions:


Taste your oils before combining them. Be sure they are both sweet and pure, and have not gone ';off'; or rancid. Your end result is only as good as its lowest quality ingredient, so exercise quality control.





With the egg yolk, vinegar, lemon juice or water, and oils make a mayonnaise. See below if you are not familiar with the process. Keep the mayonnaise refrigerated while cooking the potatoes.





You may peel and cut the potatoes into 1/2'; chunks and steam them (this works well with Yukon Gold potatoes and also helps retain the colors on the exotic purple varieties), or boil them and cut them later. Allow cooked potatoes to cool, and mix them gently with the mayonnaise, walnuts, eggs and as many truffles as you can afford. Cover the salad and allow to marinate in the refrigerator for at least two hours before serving. Serve cold.








Bailey's Truffle Fudge Recipe


Dessert


Ingredients:


3 c semisweet chocolate chips


1 c white chocolate chips


3 c powdered sugar


1/4 c butter


1 c Bailey's Irish Cream


1 1/2 c nuts, chopped -- optional





Truffle Topping:


1 c semisweet chocolate chips


1/2 c white chocolate chips


4 tbsp Bailey's Irish Cream


2 tbsp butter -- cut in pieces





Directions:


Melt chocolates with butter until chocolates are soft enough to stir smooth. Do not overheat. Add chocolate/butter mixture to powdered sugar and Baileys. Stir until smooth, add nuts and mix well. Place fudge in an 8'; X 8'; pan, oiled. Lay a sheet of plastic wrap on top and gently press to smooth fudge.





Truffle Topping:


Melt chocolates until soft. Remove from heat. With a fork, beat in butter and Baileys until smooth. Spread topping over fudge with knife. If a very smooth top is desired, place plastic wrap over top as in above. Refrigerate until firm; 1-2 hours. Can be frozen. Using All semi-sweet chips (instead of white chocolate) will yield a deeper, darker fudge.


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