ingredients pls?Has anyone got the recipe for rum truffle cakes and has tried it and it was good? if yes can you give me the?
Description:
A host of popular flavors 鈥?almond, vanilla and raspberry, along with chocolate and rum 鈥?take on a variety of roles in this big production number. This dessert is almost a course in the art of pastry making all by itself. The bisquit decor is similar to a roulade; meringue is folded into the batter so that it is flexible after baking.
Serves 10
Bisquit Decor Sheet
6 egg yolks
1 whole egg
1 cup plus 2 tablespoons sugar
3/4 cup egg whites (about 6 whites)
2 teaspoons almond extract or vanilla extract
1 cup cake flour, sifted
3 tablespoons unsweetened cocoa powder
Genoise
3 large eggs
6 tablespoons sugar
1/2 cup cake flour
1/2 teaspoon baking powder
2 teaspoons vanilla extract
1 tablespoon unsalted butter, melted
Rum Syrup
2 cups water
1 cup sugar
1/4 cup Myers dark rum, or to taste
Chocolate Bavarian Cream
12 ounces semisweet chocolate, chopped
2 envelopes unflavored gelatin
1/4 cup water
1 cup cr猫me anglaise
3 cups heavy (whipping) cream
Chocolate Ganache
12 ounces semisweet chocolate, chopped
1 cup heavy (whipping) cream
Chocolate-Rum Truffles
15 ounces semisweet chocolate, chopped
1/2 cup heavy (whipping) cream
1陆 tablespoons unsalted butter
3 tablespoons sugar
3 tablespoons Myers dark rum, to taste
1 cup unsweetened cocoa powder
Mocha Butter Cream
3 tablespoons water
1 cup sugar
6 large egg yolks
2 cups (4 sticks) unsalted butter at room temperature, cut into small pieces
2 tablespoons coffee extract or double-strength brewed espresso
Garnish
1录 cups apricot jam
1陆 cups cr猫me anglaise
6 tablespoons raspberry pur茅e
unhulled fresh strawberries, halved
fresh raspberries
To make the bisquit decor: Preheat the oven to 400 F. Line a 13-by-17-inch baking pan with parchment paper or waxed paper. Combine the egg yolks, egg and 1 cup sugar in the bowl of an electric mixer. Beat at high speed until mixture is pale in color and thick, about 10 minutes. Add the extract. Fold the flour into the egg mixture. In a large bowl, beat the egg whites with the 2 tablespoons sugar until stiff, glossy peaks form. Remove one-third of the batter to a separate bowl, and fold the cocoa into it. Refrigerate the remaining batter. Place the chocolate batter in a pastry bag fitted with a plain tip, and pipe diagonal stripes onto the prepared pan. The stripes should be 1/2- to 3/4-inches thick and spaced 1 inch apart. Place in the freezer until firm to the touch.
Carefully spread the reserved batter over the chocolate. Smooth lightly, so the darker lines are not disturbed. Place in the oven and bake until golden, about 10 minutes. Let cool slightly, then remove from the pan. Trim the edges to square them off, then cut into 1-inch-wide-lengthwise strips. Set aside.
To make the genoise: Preheat the oven to 350 F. Butter an 8-inch round cake pan, and line it with parchment paper or waxed paper. Combine the eggs and sugar in the bowl of an electric mixer. Whisk together over simmering water until warm to the touch. Remove and beat with the machine until the mixture cools, about 10 minutes. The mixture will double in volume. Sift together the flour and baking powder. Gently fold the dry ingredients into the egg mixture, then add the vanilla. Fold the butter into the batter, and pour into the prepared pan.
Bake for 10 to 15 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for a few minutes, then remove from the pan. Let the cake cook completely. Using a sharp, serrated knife, cut the browned outside surface from the top, bottom and sides of the cake. Carefully split the cake horizontally into 3 layers. Set aside.
To make the chocolate Bavarian cream: In the top of a double boiler over simmering water, melt the chocolate. Place the water in a cup and sprinkle the gelatin over it. Let sit for 2 minutes. In a small saucepan, combine the cr猫me anglaise and gelatin mixture and heat over low heat until the gelatin dissolves. Stir the cr猫me anglaise mixture into the melted chocolate. Let cool to lukewarm. In a deep bowl, whip the cream until stiff peaks form, then fold it into the chocolate. Let sit until ready to use.
To make the ganache: In the top of a double boiler over simmering water, melt the chocolate. In a small saucepan, bring the cream to a boil over medium heat. Stir the warm cream into the chocolate, being careful not to beat air into the mixture. Reserve 1 cup for the top of the torte and keep warm. Refrigerate the remaining ganache.
To make the chocolate-rum truffles: In the top of a double boiler over simmering water, melt 9 ounces of the chocolate. In a small saucepan, combine the cream, butter and sugar and heat over low heat until the butter and sugar are melted. Pour the cream mixture into the chocolate and stir until mixed. Let cool slightly, then stir in the rum. Refrigerate until firm.
Line a baking sheet with waxed paper. In the top of a double boiler over simmering water, melt the remaining 6 ounces of chocolate. Place the cocoa in a pie tin. Roll the chilled truffle mixture into 1-inch balls and place them on the prepared baking sheet. You will have 24 to 30 truffles. Refrigerate again for a few minutes. Dip each ball into the melted chocolate to coat, then drop the ball into the cocoa and coat it by shaking the container. Transfer to the prepared baking sheet, and repeat until all balls are coated. Refrigerate until needed.
To prepare the mocha butter cream: In a small saucepan, combine the water and sugar. Cook over medium heat until the syrup is light golden and registers 242 F on a candy thermometer or reaches the soft ball stage: A small amount dropped into cold water forms a soft and pliable ball. Let cool slightly.
Place the egg yolks in the bowl of an electric mixer, and begin to beat at high speed. Gradually add the sugar syrup and continue to beat until the mixture cools. Gradually add the butter, beating after each addition and stopping occasionally to scrape down the sides of the bowl. Add the coffee extract or espresso.
To assemble the cake: Line a baking sheet with parchment paper or waxed paper. Place an 8-inch stainless-steel ring that is 3 inches deep or so on the prepared pan. Place 1 layer of the genoise in the bottom of the ring. Line the sides of the ring with the bisquit decor, placing it in the ring with the chocolate-striped side facing the sides. Be sure to press the sections together tightly. Brush the sides and bottom generously with the rum syrup.
Whip the chilled ganache in an electric mixer until creamy, then place it in a pastry bag fitted with a plain tip. Spread a layer of chocolate Bavarian cream over the genoise. Pipe a layer of the ganache on top of the cream. Add a second layer of genoise, and gently press it down to bond. Brush the genoise with rum syrup, then repeat the layers of chocolate Bavarian cream and ganache. Place the last layer of genoise on top, and again press down gently. Brush the top with rum syrup, and place the cake in the freezer until firm.
Remove the cake from the freezer, and wrap a hot towel around the ring for a few seconds to help unmold it. Invert the cake onto the center of a cardboard cake round (preferably gold). Remove the ring. Spread a thin layer of buttercream over the top to seal the porous pastry. Smooth with a wet knife, removing excess. Chill again until the buttercream is firm.
In a small, heavy pan, warm the jam over low heat. Push the jam through a fine-meshed sieve with the back of a large spoon. Using a pastry brush, coat the sides of the torte with the apricot glaze to seal the sponge. This will retain moisture and give a beautiful sheen. Remove any excess glaze from around the edge of the torte.
The reserve unrefrigerated ganache should now be warm enough to spread, but not so warm that it will melt the buttercream. Ladle the ganache onto the center of the top of the cake, and smooth it outward without going over the edge onto the sides. It should just cover the top. Wipe off any drips from the sides. While the ganache is still warm, space 10 truffles around the outer edge of the top. Refrigerate again.
To serve: Use a warmed knife to cut the cake. Be sure to clean off the knife after each cut to assure attractive servings. Place 1 wedge on each dessert plate. Ladle 2 tablespoons of cr猫me anglaise alongside each portion. Dot the cream in 5 or 6 places with the raspberry sauce, and use the point of a knife to pull downward through each dot, making hearts. Brush the strawberries with some of the apricot glaze, and garnish the plates with the strawberries and raspberries.
Thursday, December 24, 2009
Does anyone have the recipe for Hershey's Truffle Brownies?
I lost this recipe a while back, but I remember the recipe was on the back of the Hershey's Dutch Cocoa can about 3 or 4 years ago. I know it called for the Dutch Cocoa, and the brownies came out almost torte like, very dark, moist, and delicious. Any help would be greatly appreciated!Does anyone have the recipe for Hershey's Truffle Brownies?
Truffle Dessert Brownies
1 1/4 cups butter
3/4 cup HERSHEY'S SPECIAL DARK Cocoa
1 cup plus 1 tablespoon granulated sugar, divided use
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs, separated
Powdered sugar (garnish)
1. Heat oven to 425掳F. Grease bottom of 9-inch square baking pan.
2. Melt butter over low heat. Add cocoa and 1 cup sugar; stir well. Remove from heat; cool about 5 minutes.
3. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition.
4. Beat egg whites with 1 tablespoon sugar until soft peaks form; gradually fold into chocolate mixture.
5. Spoon batter into prepared pan.
6. Bake 18 to 20 minutes or until edges are firm (center will be slightly soft). Cool completely. Refrigerate about 4 hours. Let stand at room temperature about 15 minutes before serving.
7. Garnish with powdered sugar.
Makes 20 servings.
Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. 漏 The Hershey Company.Does anyone have the recipe for Hershey's Truffle Brownies?
Truffle Dessert Brownies
Ingredients:
1-1/4 cups (2-1/2 sticks) butter
3/4 cup HERSHEY'S SPECIAL DARK Cocoa
1 cup plus 1 tablespoon sugar, divided
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 eggs, separated
Powdered sugar
Directions:
1. Heat oven to 425掳F. Grease bottom of 9-inch square baking pan.
2. Melt butter over low heat. Add cocoa and 1 cup sugar; stir well. Remove from heat; cool about 5 minutes. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition.
3. Beat egg whites with 1 tablespoon sugar until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan.
4. Bake 18 to 20 minutes or until edges are firm (center will be slightly soft). Cool completely. Refrigerate about 4 hours. Let stand at room temperature about 15 minutes before serving. Garnish with powdered sugar. 20 servings.
hmm u can go to
http://www.hersheys.com/recipes/
mayb u cna find it in there =)
Ingredients:
BROWNIE LAYER(recipe follows)
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
4 eggs
1/4 cup whipping cream
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, divided
1/2 teaspoon shortening
Directions:
1. Heat oven to 350掳 F. Grease 9-inch springform pan.
2. Prepare BROWNIE LAYER. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake batter.
3. Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, whipping cream, vanilla and salt, beating until well blended.
4. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred. Gradually blend melted chocolate into cheesecake batter.
5. Immediately after removing brownie from oven, spoon cheesecake mixture over brownie. Return to oven; continue baking 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.
6. Place remaining 2 tablespoons chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Garnish as desired. Cover and refrigerate leftover cheesecake. 10 to 12 servings.
BROWNIE LAYER: Stir together 6 tablespoons melted butter or margarine, 1-1/4 cups sugar and 1 teaspoon vanilla extract. Add 2 eggs; stirring until blended. Stir in 1 cup plus 2 tablespoons all-purpose flour, 1/3 cup HERSHEY'S Cocoa, 1/2 teaspoon baking powder and 1/2 teaspoon salt; blend well. Spread in prepared pan.Cats
Truffle Dessert Brownies
1 1/4 cups butter
3/4 cup HERSHEY'S SPECIAL DARK Cocoa
1 cup plus 1 tablespoon granulated sugar, divided use
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs, separated
Powdered sugar (garnish)
1. Heat oven to 425掳F. Grease bottom of 9-inch square baking pan.
2. Melt butter over low heat. Add cocoa and 1 cup sugar; stir well. Remove from heat; cool about 5 minutes.
3. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition.
4. Beat egg whites with 1 tablespoon sugar until soft peaks form; gradually fold into chocolate mixture.
5. Spoon batter into prepared pan.
6. Bake 18 to 20 minutes or until edges are firm (center will be slightly soft). Cool completely. Refrigerate about 4 hours. Let stand at room temperature about 15 minutes before serving.
7. Garnish with powdered sugar.
Makes 20 servings.
Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. 漏 The Hershey Company.Does anyone have the recipe for Hershey's Truffle Brownies?
Truffle Dessert Brownies
Ingredients:
1-1/4 cups (2-1/2 sticks) butter
3/4 cup HERSHEY'S SPECIAL DARK Cocoa
1 cup plus 1 tablespoon sugar, divided
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 eggs, separated
Powdered sugar
Directions:
1. Heat oven to 425掳F. Grease bottom of 9-inch square baking pan.
2. Melt butter over low heat. Add cocoa and 1 cup sugar; stir well. Remove from heat; cool about 5 minutes. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition.
3. Beat egg whites with 1 tablespoon sugar until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan.
4. Bake 18 to 20 minutes or until edges are firm (center will be slightly soft). Cool completely. Refrigerate about 4 hours. Let stand at room temperature about 15 minutes before serving. Garnish with powdered sugar. 20 servings.
hmm u can go to
http://www.hersheys.com/recipes/
mayb u cna find it in there =)
Ingredients:
BROWNIE LAYER(recipe follows)
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
4 eggs
1/4 cup whipping cream
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, divided
1/2 teaspoon shortening
Directions:
1. Heat oven to 350掳 F. Grease 9-inch springform pan.
2. Prepare BROWNIE LAYER. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake batter.
3. Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, whipping cream, vanilla and salt, beating until well blended.
4. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred. Gradually blend melted chocolate into cheesecake batter.
5. Immediately after removing brownie from oven, spoon cheesecake mixture over brownie. Return to oven; continue baking 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.
6. Place remaining 2 tablespoons chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Garnish as desired. Cover and refrigerate leftover cheesecake. 10 to 12 servings.
BROWNIE LAYER: Stir together 6 tablespoons melted butter or margarine, 1-1/4 cups sugar and 1 teaspoon vanilla extract. Add 2 eggs; stirring until blended. Stir in 1 cup plus 2 tablespoons all-purpose flour, 1/3 cup HERSHEY'S Cocoa, 1/2 teaspoon baking powder and 1/2 teaspoon salt; blend well. Spread in prepared pan.
Chocolatier 2 truffle recipe?
I only need one truffle recipe and cant find it anywhere.
Anyone know where Coconut Almont Truffles are?Chocolatier 2 truffle recipe?
This free ebook has 490 award winning recipes, I think I saw what you're looking for in it.
Anyone know where Coconut Almont Truffles are?Chocolatier 2 truffle recipe?
This free ebook has 490 award winning recipes, I think I saw what you're looking for in it.
Does anyone have the recipe for the Cranberry Truffle smoothie that Tropical Smoothie Sells?
I am addicted to this smoothie. If anyone could please help by giving the recipe that would be grand! ThanksDoes anyone have the recipe for the Cranberry Truffle smoothie that Tropical Smoothie Sells?
www.smoothie.com
www.smoothie.com
I want to make to make kinako truffles. does anyone have a truffle recipe that uses flour?
Deluxe Chocolate Truffles
All truffles start with a rich chocolate ganache center, flavored or plain. To finish, dip truffles in melted chocolate and sprinkle with sugar decorations or chopped nuts. Or, more simply, just roll the ganache centers in cocoa. Be aware that you're going to get your hands full of chocolate as you make these, but it's SO worth it!
Centers
2 cups (about 12 oz.) finely chopped bittersweet or semisweet chocolate or chocolate chips
1 cup (8 ounces) heavy cream
Flavorings
Choose one of the following:
2 teaspoons vanilla extract
1/2 teaspoon raspberry flavor combined with 1/4 cup melted raspberry jam
1 tablespoon espresso powder + 1 1/2 tablespoons coffee liqueur
1/2 teaspoon hazelnut flavor + toasted chopped hazelnuts
1/8 teaspoon orange oil + 1 to 2 tablespoons orange liqueur
1/2 cup finely chopped toffee or praline candy bar
Coating
1 pound finely chopped chocolate or chocolate chips (about 2 2/3 cups) OR 1 cup (3 ounces) cocoa
Garnish
Chopped nuts, sprinkles/jimmies, sugar decorations, nonpareils, cocoa nibs, and/or toasted coconut
Centers: Place the chocolate and cream in a microwave-proof bowl. Heat in the microwave until the cream is very hot. Remove from the microwave and stir until the chocolate is melted. Add the flavors or flavor combinations of your choice. Stir till everything is well-combined.
Line a 9'; x 13'; baking sheet with parchment or plastic wrap, and pour the chocolate over it; don't spread it out. Cover the pan, and refrigerate for 60 to 90 minutes, until the mixture is thick and ';scoopable.';
Assembly: When the mixture is cool enough to hold its shape, scoop small balls of the chocolate onto a baking sheet that's been lightly dusted with cocoa. A teaspoon cookie scoop is exactly the right size for this; you want balls that are about the size of a small chestnut, or a small melon ball. For perfectly round truffles, quickly roll each one between the palms of your hands. You have to do this quickly, or the chocolate will become too soft. Your palms will soon be coated with chocolate... yum! Refrigerate the centers for about 30 minutes, covered, till they've firmed up a bit.
Coating: To take the simplest route, coat the shaped centers in unsweetened cocoa powder (Dutch-process preferred, as it's smoother in flavor than natural). Put the cocoa in a shallow pan and roll the centers around in it; or place cocoa and 4 or 5 centers at a time in a plastic bag, and shake gently to thoroughly coat.
To coat with melted chocolate, heat 2 cups of the chopped chocolate (reserving some to add later) in the microwave until it's melted. Add the remaining chopped (unmelted) chocolate to the melted chocolate. Stir constantly until the chocolate is thick and shiny.
This is the potentially messy part. If you have a chocolate dipping tool, use it to dip each center in the melted chocolate, setting the dipped truffles on a piece of parchment or on a plastic-lined wire rack. Immediately, as you make them, sprinkle each truffle with the garnish of your choice. Be aware that if you don't cover the chocolate coating with a garnish, you'll probably see dull patches on its lovely sheen after a day or so; this is because you didn't temper the chocolate, to keep it shiny. If you have a chocolate temperer, and want to temper your coating chocolate before dipping the centers鈥攇o for it! Yield: approximately 3 dozen 1'; truffles.
All truffles start with a rich chocolate ganache center, flavored or plain. To finish, dip truffles in melted chocolate and sprinkle with sugar decorations or chopped nuts. Or, more simply, just roll the ganache centers in cocoa. Be aware that you're going to get your hands full of chocolate as you make these, but it's SO worth it!
Centers
2 cups (about 12 oz.) finely chopped bittersweet or semisweet chocolate or chocolate chips
1 cup (8 ounces) heavy cream
Flavorings
Choose one of the following:
2 teaspoons vanilla extract
1/2 teaspoon raspberry flavor combined with 1/4 cup melted raspberry jam
1 tablespoon espresso powder + 1 1/2 tablespoons coffee liqueur
1/2 teaspoon hazelnut flavor + toasted chopped hazelnuts
1/8 teaspoon orange oil + 1 to 2 tablespoons orange liqueur
1/2 cup finely chopped toffee or praline candy bar
Coating
1 pound finely chopped chocolate or chocolate chips (about 2 2/3 cups) OR 1 cup (3 ounces) cocoa
Garnish
Chopped nuts, sprinkles/jimmies, sugar decorations, nonpareils, cocoa nibs, and/or toasted coconut
Centers: Place the chocolate and cream in a microwave-proof bowl. Heat in the microwave until the cream is very hot. Remove from the microwave and stir until the chocolate is melted. Add the flavors or flavor combinations of your choice. Stir till everything is well-combined.
Line a 9'; x 13'; baking sheet with parchment or plastic wrap, and pour the chocolate over it; don't spread it out. Cover the pan, and refrigerate for 60 to 90 minutes, until the mixture is thick and ';scoopable.';
Assembly: When the mixture is cool enough to hold its shape, scoop small balls of the chocolate onto a baking sheet that's been lightly dusted with cocoa. A teaspoon cookie scoop is exactly the right size for this; you want balls that are about the size of a small chestnut, or a small melon ball. For perfectly round truffles, quickly roll each one between the palms of your hands. You have to do this quickly, or the chocolate will become too soft. Your palms will soon be coated with chocolate... yum! Refrigerate the centers for about 30 minutes, covered, till they've firmed up a bit.
Coating: To take the simplest route, coat the shaped centers in unsweetened cocoa powder (Dutch-process preferred, as it's smoother in flavor than natural). Put the cocoa in a shallow pan and roll the centers around in it; or place cocoa and 4 or 5 centers at a time in a plastic bag, and shake gently to thoroughly coat.
To coat with melted chocolate, heat 2 cups of the chopped chocolate (reserving some to add later) in the microwave until it's melted. Add the remaining chopped (unmelted) chocolate to the melted chocolate. Stir constantly until the chocolate is thick and shiny.
This is the potentially messy part. If you have a chocolate dipping tool, use it to dip each center in the melted chocolate, setting the dipped truffles on a piece of parchment or on a plastic-lined wire rack. Immediately, as you make them, sprinkle each truffle with the garnish of your choice. Be aware that if you don't cover the chocolate coating with a garnish, you'll probably see dull patches on its lovely sheen after a day or so; this is because you didn't temper the chocolate, to keep it shiny. If you have a chocolate temperer, and want to temper your coating chocolate before dipping the centers鈥攇o for it! Yield: approximately 3 dozen 1'; truffles.
Does anyone have a recipe for sugar free chocolate mousse/truffle cake?
I can find them online for sale, but i want to make one myself!
(check out the one on 1-800dessert.com, it is so incredible looking)Does anyone have a recipe for sugar free chocolate mousse/truffle cake?
Sugar-Free Chocolate Mousse - Low Carb Recipe
Sugar-free low carb chocolate mousse is rich and creamy with less than 4 net carbs per serving. The slight bit of gelatin helps stablize the mousse so you can make it in advance. Fast and easy to prepare.
INGREDIENTS:
* 1 tsp unflavored gelatin
* 1 Tbsp cold water
* 2 Tbsp boiling water
* 1 cup Splenda
* 1/2 cup unsweetened powdered cocoa (Ghiradelli preferred)
* 1/8 tsp salt
* 1 cup heavy whipping cream
* 1 tsp vanilla extract
* Optional topping: whipped cream lightly sweetened with Splenda
* Light dusting of unsweetened cocoa powder
PREPARATION:
Chill a medium mixing bowl in the refrigerator.
Meanwhile, place the cold water in a small bowl. Sprinkle with gelatin and let stand 1 minute.
Chocolate Truffle Cake
4 ounces bittersweet or semisweet chocolate, cut into small pieces
3 tablespoons, heavy cream
1 tablespoon unsalted butter
2 tablespoons flavoring of your choice (orange, almond, or raspberry liqueur, etc.)
8 fresh perfect raspberries, optional
For the Chocolate Cake:
5 ounces bittersweet chocolate, cut into small pieces
5 ounces unsalted butter, cut into small pieces
3 eggs, at room temperature
3 egg yolks, at room temperature
1/2 cup sugar
5 tablespoons plus 1 teaspoon all-purpose flour
Whipped Cream, optional
Ice Cream, optional
For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
For the cake: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter or coat with vegetable spray, 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups. Line bottoms with rounds of waxed paper.
In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly.
Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes.
Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.Does anyone have a recipe for sugar free chocolate mousse/truffle cake?
Delicious Sugar-Free Chocolate Mousse
A guilt-free version of this favorite dessert.
Who would guess that you could have the smooth flavor and texture of this rich dessert with minimal fat and calories? But you can, thanks to sugar-free pudding mix and fat-free whipped topping, which save you a whopping 32 grams of fat.
Number of Servings: 4
Preparation Time: 5 minutes
You Will Need:
2 cups fat-free milk
1 package sugar-free chocolate instant pudding mix
4 ounces fat-free whipped topping
What to Do:
1. Pour milk into a medium bowl and add the pudding mix. Stir until dissolved.
2. Stir in the whipped topping.
Per serving: Calories 105, fat 0 g
Tips:
To dress up the mousse while adding minimal calories, sprinkle shaved dark chocolate on top or serve with sliced bananas or strawberries.
Sugar-Free Chocolate Mousse - Low Carb Recipe
Sugar-free low carb chocolate mousse is rich and creamy with less than 4 net carbs per serving. The slight bit of gelatin helps stablize the mousse so you can make it in advance. Fast and easy to prepare.
INGREDIENTS:
1 tsp unflavored gelatin
1 Tbsp cold water
2 Tbsp boiling water
1 cup Splenda
1/2 cup unsweetened powdered cocoa (Ghiradelli preferred)
1/8 tsp salt
1 cup heavy whipping cream
1 tsp vanilla extract
Optional topping: whipped cream lightly sweetened with Splenda
Light dusting of unsweetened cocoa powder
PREPARATION:
Chill a medium mixing bowl in the refrigerator.
Meanwhile, place the cold water in a small bowl. Sprinkle with gelatin and let stand 1 minute. Add boiling water and stir until gelatin is dissolved. Set aside.
In the chilled bowl, combine Splenda, cocoa powder, salt, whipping cream and vanilla until roughly mixed. With an electric mixer on medium speed, beat mixture until it becomes stiff. Do not over-beat or you will end up with chocolate butter. Beat in the gelatin mixture just until combined.
Spoon chocolate mousse into decorative dessert dishes or martini glasses. Chill 1 to 2 hours before serving. Top with whipped cream lightly sweetened with Splenda and a sprinkling of cocoa powder if desired.
May be made a day in advance.
Yield: 4 (1/2 cup) servings with less than 4 net carbs per serving
I don't have an answer but I am still going to be looking and when I find one I will email it to you. Do you want the mousse or the truffle or both?
(check out the one on 1-800dessert.com, it is so incredible looking)Does anyone have a recipe for sugar free chocolate mousse/truffle cake?
Sugar-Free Chocolate Mousse - Low Carb Recipe
Sugar-free low carb chocolate mousse is rich and creamy with less than 4 net carbs per serving. The slight bit of gelatin helps stablize the mousse so you can make it in advance. Fast and easy to prepare.
INGREDIENTS:
* 1 tsp unflavored gelatin
* 1 Tbsp cold water
* 2 Tbsp boiling water
* 1 cup Splenda
* 1/2 cup unsweetened powdered cocoa (Ghiradelli preferred)
* 1/8 tsp salt
* 1 cup heavy whipping cream
* 1 tsp vanilla extract
* Optional topping: whipped cream lightly sweetened with Splenda
* Light dusting of unsweetened cocoa powder
PREPARATION:
Chill a medium mixing bowl in the refrigerator.
Meanwhile, place the cold water in a small bowl. Sprinkle with gelatin and let stand 1 minute.
Chocolate Truffle Cake
4 ounces bittersweet or semisweet chocolate, cut into small pieces
3 tablespoons, heavy cream
1 tablespoon unsalted butter
2 tablespoons flavoring of your choice (orange, almond, or raspberry liqueur, etc.)
8 fresh perfect raspberries, optional
For the Chocolate Cake:
5 ounces bittersweet chocolate, cut into small pieces
5 ounces unsalted butter, cut into small pieces
3 eggs, at room temperature
3 egg yolks, at room temperature
1/2 cup sugar
5 tablespoons plus 1 teaspoon all-purpose flour
Whipped Cream, optional
Ice Cream, optional
For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
For the cake: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter or coat with vegetable spray, 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups. Line bottoms with rounds of waxed paper.
In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly.
Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes.
Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.Does anyone have a recipe for sugar free chocolate mousse/truffle cake?
Delicious Sugar-Free Chocolate Mousse
A guilt-free version of this favorite dessert.
Who would guess that you could have the smooth flavor and texture of this rich dessert with minimal fat and calories? But you can, thanks to sugar-free pudding mix and fat-free whipped topping, which save you a whopping 32 grams of fat.
Number of Servings: 4
Preparation Time: 5 minutes
You Will Need:
2 cups fat-free milk
1 package sugar-free chocolate instant pudding mix
4 ounces fat-free whipped topping
What to Do:
1. Pour milk into a medium bowl and add the pudding mix. Stir until dissolved.
2. Stir in the whipped topping.
Per serving: Calories 105, fat 0 g
Tips:
To dress up the mousse while adding minimal calories, sprinkle shaved dark chocolate on top or serve with sliced bananas or strawberries.
Sugar-Free Chocolate Mousse - Low Carb Recipe
Sugar-free low carb chocolate mousse is rich and creamy with less than 4 net carbs per serving. The slight bit of gelatin helps stablize the mousse so you can make it in advance. Fast and easy to prepare.
INGREDIENTS:
1 tsp unflavored gelatin
1 Tbsp cold water
2 Tbsp boiling water
1 cup Splenda
1/2 cup unsweetened powdered cocoa (Ghiradelli preferred)
1/8 tsp salt
1 cup heavy whipping cream
1 tsp vanilla extract
Optional topping: whipped cream lightly sweetened with Splenda
Light dusting of unsweetened cocoa powder
PREPARATION:
Chill a medium mixing bowl in the refrigerator.
Meanwhile, place the cold water in a small bowl. Sprinkle with gelatin and let stand 1 minute. Add boiling water and stir until gelatin is dissolved. Set aside.
In the chilled bowl, combine Splenda, cocoa powder, salt, whipping cream and vanilla until roughly mixed. With an electric mixer on medium speed, beat mixture until it becomes stiff. Do not over-beat or you will end up with chocolate butter. Beat in the gelatin mixture just until combined.
Spoon chocolate mousse into decorative dessert dishes or martini glasses. Chill 1 to 2 hours before serving. Top with whipped cream lightly sweetened with Splenda and a sprinkling of cocoa powder if desired.
May be made a day in advance.
Yield: 4 (1/2 cup) servings with less than 4 net carbs per serving
I don't have an answer but I am still going to be looking and when I find one I will email it to you. Do you want the mousse or the truffle or both?
I've lost my Philadelphia Cream Cheese recipe for fudge truffle cheesecake - does anyone have it?
The recipe came on the flap of a Philadelphia Cream Cheese package. It was quite some time ago that they came out with it, so Philly/Kraft no longer had it when I asked their customer service about the recipe. I lost my recipe in a move, so can anyone help me replace it?I've lost my Philadelphia Cream Cheese recipe for fudge truffle cheesecake - does anyone have it?
i looked in my old philly cookbook and found this recipe... not sure if it is the same one.... my philly cream cheese cookbook came out in 1981.... so there may possibly be another truffle cheesecake since then.........
let me know if it is the same one you are looking for..........
CHOCOLATE TRUFFLE CHEESECAKE
INGREDIENTS...........
18 OREO Cookies, finely crushed (about 1-1/2 cups crumbs)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla
1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks, melted, slightly cooled
1/4 cup coffee-flavored liqueur (optional)
4 eggs
DIRECTIONS..........
Preheat oven to 300掳F if using silver 9-inch springform pan (or to 275掳F if using dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan. Set aside.
Beat cream cheese, sweetened condensed milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.
Good Eating............
I've lost my Philadelphia Cream Cheese recipe for fudge truffle cheesecake - does anyone have it?
sorry i don't have it, but i love cheescake and that sounds sooooo yummy right now lolz. i hope you find it!!!Cats
i looked in my old philly cookbook and found this recipe... not sure if it is the same one.... my philly cream cheese cookbook came out in 1981.... so there may possibly be another truffle cheesecake since then.........
let me know if it is the same one you are looking for..........
CHOCOLATE TRUFFLE CHEESECAKE
INGREDIENTS...........
18 OREO Cookies, finely crushed (about 1-1/2 cups crumbs)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla
1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks, melted, slightly cooled
1/4 cup coffee-flavored liqueur (optional)
4 eggs
DIRECTIONS..........
Preheat oven to 300掳F if using silver 9-inch springform pan (or to 275掳F if using dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan. Set aside.
Beat cream cheese, sweetened condensed milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.
Good Eating............
I've lost my Philadelphia Cream Cheese recipe for fudge truffle cheesecake - does anyone have it?
sorry i don't have it, but i love cheescake and that sounds sooooo yummy right now lolz. i hope you find it!!!
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