I need a recipe for coconut truffles using cocnut milk?
thanks :)Coconut truffles recipe?
White Chocolate-Coconut Truffles
-Dottie Cross TMPJ72B 4 tb (1/2 stick) unsalted butter
8 oz White chocolate; finely chop
1 c Shredded sweetened coconut;
-divided 1 Large egg yolk; at room
-temperature 2 tb Coconut liqueur or light rum
1/2 ts Vanilla extract
Melt the butter in a heatproof bowl over very hot, not simmering, water. Add the white chocolate and melt, stirring occasionally, just until smooth. Remove from the heat and whisk in 1/4 cup of the coconut, the egg yolk, coconut liqueur, and vanilla. The mixture may separate, but keep whisking and it will come together. Cover tightly with plastic wrap and refrigerate until firm, at least 3 hours or overnight. Using a melon baller, scoop up the mixture and roll into 1-inch balls. Roll each ball in the remaining coconut, pressing the
coconut on so it will adhere. Refrigerate until ready to serve. (The truffles can be prepared up to 3 days ahead, tightly covered, and refrigerated, or frozen for up to 1 month. Makes about 30 truffles.Coconut truffles recipe?
Ingredients: Time: 1 hour
25 ounces heavy cream
250 grams sugar
2 pounds white chocolate, finely chopped
1/4 pound butter
4 tablespoons toasted coconut
Melted chocolate, for dipping
Cocoa powder, for rolling
Toasted coconut, for rolling
Directions:
Boil heavy cream and sugar. In a separate bowl add your finely chopped chocolate. Once cream has been brought up to a boil, pour it slowly over the chocolate while whisking, then add the butter. Once combined, set aside in a cool place, but not in the refrigerator.
add toasted coconut to the mixture.
For dipping truffles, have some chocolate melting over a double boiler. The water should be simmering and not boiling or you will burn the chocolate. The truffles can be piped onto a sheet of parchment paper in small dollops and chilled slightly or it can be scooped out with a small teaspoon and rolled by hand, or finally use our ';Me a Chocolate kit'; small hollow chocolate shells. You can dip in the melted chocolate and/or you can roll in the cocoa powder or toasted coconut.
Here's a website to help you,
http://web.mac.com/gandasalvesen/iWeb/Si鈥?/a>
Thursday, January 7, 2010
Need recipe for truffles?
Hey guys I need some help I would like a recipe for truffles one that someone has tried, I found a bunch online but not show how they are gonna turn out. As I have never made them before and I was asked to bring some tomorrow for Thanks giving. Thanks in advance to all who answer I will also choose a best answerNeed recipe for truffles?
These are quite qood and a bit decadent.
Spiced Brandy Truffles
about 30 truffles
Prep: 30 minutes
Chill: 2 hours
Ingredients
1 11-1/2-ounce package milk chocolate pieces
1/2 cup chopped walnuts, toasted
1/4 cup dairy sour cream
2 teaspoons brandy or 1/4 teaspoon brandy extract
1/2 teaspoon ground nutmeg (divided use)
1/4 cup sifted powdered sugar
1/4 teaspoon ground cinnamon
Directions
1. In a small heavy saucepan melt chocolate pieces over low heat, stirring constantly. Remove from heat. Stir in walnuts, sour cream, brandy or brandy extract, and 1/4 teaspoon of the ground nutmeg. Transfer mixture to a bowl. Cover and chill at least 2 hours or until chocolate mixture is firm enough to shape into balls.
2. Line a baking sheet with waxed paper; set aside. In a small bowl combine powdered sugar, cinnamon, and the remaining 1/4 teaspoon ground nutmeg. Shape chocolate mixture into 3/4-inch balls. Roll each ball in the powdered sugar mixture and place on prepared baking sheet. Cover and chill until firm. Store truffles tightly covered in the refrigerator for up to 2 weeks. Let stand at room temperature about 30 minutes before serving. Makes about 30 truffles.
Hazelnut Truffles
120 candies
Prep: 1 hour
Chill: 3 hours
Ingredients
1 14-ounce can sweetened condensed milk
1 13-ounce jar (about 1-1/4 cups) chocolate-hazelnut spread
4 ounces unsweetened chocolate, chopped
1 tablespoon Irish cream liqueur or vanilla
2/3 cup halved hazelnuts (filberts), toasted*
Finely or coarsely chopped toasted hazelnuts (filberts)
Unsweetened cocoa powder
Directions
1. In a heavy medium saucepan combine sweetened condensed milk, chocolate-hazelnut spread, and unsweetened chocolate. Cook over low heat until chocolate melts, stirring constantly. Remove saucepan from heat. Cool slightly. Stir in liqueur or vanilla until smooth. Transfer to a mixing bowl; cover and chill about 3 hours or until firm.
2. Line a baking sheet with waxed paper. For each truffle, form about 1 teaspoon of the chocolate mixture around 1 toasted hazelnut half to make a 3/4-inch ball. Roll in chopped toasted nuts or cocoa powder.
3. Store in a tightly covered container in the refrigerator for several weeks or freezer up to 3 months. Makes 120 candies.
*To Toast Hazelnuts: Place nuts in a skillet. Cook over medium-low heat, stirring or shaking skillet often for 7 to 10 minutes or until skins begin to flake and nuts are light golden brown. Watch carefully to avoid overbrowning. Remove nuts from skillet and place on a clean kitchen towel. When hazelnuts are cool enough to handle, rub the nuts together in the towel, removing as much of the brown skin as possible.Need recipe for truffles?
Let the wise Alton Brown show you the way: http://www.foodnetwork.com/food/recipes/鈥?/a>
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.
How about some chocolate %26amp; ginger truffles? These ones are to die for!
Ingredients
8oz (225g) ginger cake - crumbed
1 tbsp cocoa powder
2 tbsp orange marmalade
1 tbsp dark rum
3oz (75g) 70% cocoa, dark chocolate
To roll in:
10oz (275g) grated white chocolate (grate straight from the fridge and then keep in the freezer)
Method
1. Mix all the truffle ingredients together to make a soft squidgy dough. Roll into balls, and then roll in the grated white chocolate.
2. You can also roll in nuts, cocoa or coat in melted chocolate and leave to set on greaseproof paper.
http://www.foodnetwork.com/food/recipes/鈥?/a>
Truffles Recipe courtesy Sherry Yard, The Secrets of Baking
The original chocolate truffle was a French confection meant to simulate the much-sought-after truffle fungus. They were rolled rough like the real fungus, not round, and covered in cocoa powder to replicate the dirt they grow in. (Whose idea was it to make people think they were eating dirt?) Chocolate truffles are a rich, decadent treat with a special elegance all their own. Don't be intimidated! Truffles are easy to make and always appreciated. The choice of alcohol to use is yours. It can be a liqueur, such as Chambord or Grand Marnier, or another spirit like bourbon or rum. The alcohol can also be left out entirely. Substitutions for it could include brewed coffee, orange juice, or fruit puree.
Truffle:
1 recipe Master Ganache, recipe follows, with the addition of:
2 tablespoons (1/4 stick) unsalted butter, softened
1 tablespoon light corn syrup
2 tablespoons liqueur, such as Grand Marnier, kirsch, bourbon, or rum
Coating:
2 cups sifted unsweetened cocoa powder
8 ounces bittersweet chocolate
Follow the method for Master Ganache, adding the butter to the chocolate and the corn syrup to the cream before bringing the cream to a boil.
Pour the hot cream and corn syrup over the chopped chocolate and butter. Tap the bowl on the counter to settle the chocolate into the cream, then let sit for 1 minute. Using a rubber spatula, stir slowly in a circular motion, starting from the center of the bowl and working out to the sides. Be careful not to add too much air to the ganache. Stir until the chocolate is completely melted, about 2 minutes.
Add the liqueur and stir to combine. Allow the ganache to cool at room temperature until it is firm. This should take at least 4 hours in a 65 degree F room or 2 hours in the refrigerator.
Once the ganache is firm, it can be formed into truffle balls. Using a piping bag, a mini ice cream scoop, or a tablespoon, make 1 inch diameter blobs. Then roll the blobs into somewhat uniform balls by hand. This is messy, no doubt about it. If they begin to warm up and become soft, refrigerate for 10 to 15 minutes. If you have hot hands or it is a hot day, it may feel as though you can't get a grip on the truffle. Work near a sink with cold running water. When the ganache feels like it's melting, cool your hands under the running water then dry them and dust with a little cocoa powder. Be careful not to get too much cocoa powder on the truffles, or they will taste like cocoa powder.
After the truffles are rolled, they can be finished in a variety of ways. The original cocoa powder is the easiest, and quite good.
Line a baking sheet with parchment paper.
Using a serrated knife, finely chop the chocolate into 1/4-inch pieces and place in a medium heatproof bowl. Fill a medium saucepan half full of water, bring it to a simmer, and then turn off the heat. Create a double boiler by placing the bowl on top of the saucepan. Stir the chocolate occasionally with a rubber spatula until it melts, about 2 minutes.
When the chocolate has melted, take it off the heat. Stir it slowly with a rubber spatula until the temperature drops to 90 degrees F, about 5 minutes. Place the remaining cocoa powder in a small bowl.
Drop 1 rolled ganache ball in the melted chocolate. Remove it with a fork, tap off the excess chocolate, and toss it into the cocoa powder. Roll the truffle around in the cocoa until it is well coated. Transfer the truffle to the prepared baking sheet and let it harden. Repeat with each truffle, coating 1 at a time.
Master Ganache:
Can deep, dark, intense, rich, velvety smooth chocolate be a spiritual experience? It certainly is heavenly when mixed with cream. Praise the pastry angels and pass the bonbons!
This is the basic ganache recipe. Use it for truffles, tarts, fillings, you name it. Follow the same technique when adjusting the recipe for firm and soft ganache. An alternative food processor method is given, which can be applied to any ganache recipe in this chapter.
My desire is not only to introduce you to ganache but also to make it a staple in your refrigerator. As long as you don't eat it all as a midnight snack, it can be available to help you throw together dessert at a moment's notice.
8 ounces bittersweet chocolate
1 cup heavy cream
Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don't be lazy here. Big chunks will not melt.
Traditional method: Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.
Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.
Food processor method: Place the chopped chocolate in a food processor fitted with the steel blade. Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave.)
Immediately pour the hot cream into the food processor, on top of the chocolate. Let sit for 1 minute, then pulse the machine 3 times. Scrape down the sides with a rubber spatula and pulse 3 more times, until all the chocolate is melted. This smooth, silky chocolate is now ganache. Transfer the ganache to a bowl.
Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.) Once the ganache reaches 70 degrees F, it is ready to be used. At this point it can be covered and stored in the refrigerator for up to 2 weeks.
go to chow.com
Minty Truffles. We made these at my cabin and they are DEE-LISH-ISS!!!
1 cup whipping cream
1 cup (lightly packed) fresh mint leaves (about 1 ounce)
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1/4 cup Vandermint liqueur or cr猫me de cacao
1/2 teaspoon vanilla extract
2 ounces bittersweet (not unsweetened) or semisweet chocolate, grated
30 (about) paper candy cups
Preparation:
Bring cream and mint leaves to boil in medium saucepan. Remove from heat. Cover; let steep 1 hour. Strain into large bowl, pressing on leaves to release cream. Return cream to saucepan. Simmer until reduced to 1/2 cup, about 5 minutes. Add 12 ounces chopped chocolate and butter to cream. Whisk over low heat until melted and smooth. Stir in liqueur and vanilla. Freeze until firm, about 20 minutes.
Scoop up 1 tablespoon chocolate mixture. Roll between palms to form ball, then roll ball in grated chocolate. Place in candy cup. Repeat with remaining chocolate mixture and grated chocolate. Arrange truffles in airtight containers; chill. (Can be made ahead. Refrigerate up to 2 weeks, or freeze up to 1 month.) Let stand at room temperature 10 minutes before serving.refinance
These are quite qood and a bit decadent.
Spiced Brandy Truffles
about 30 truffles
Prep: 30 minutes
Chill: 2 hours
Ingredients
1 11-1/2-ounce package milk chocolate pieces
1/2 cup chopped walnuts, toasted
1/4 cup dairy sour cream
2 teaspoons brandy or 1/4 teaspoon brandy extract
1/2 teaspoon ground nutmeg (divided use)
1/4 cup sifted powdered sugar
1/4 teaspoon ground cinnamon
Directions
1. In a small heavy saucepan melt chocolate pieces over low heat, stirring constantly. Remove from heat. Stir in walnuts, sour cream, brandy or brandy extract, and 1/4 teaspoon of the ground nutmeg. Transfer mixture to a bowl. Cover and chill at least 2 hours or until chocolate mixture is firm enough to shape into balls.
2. Line a baking sheet with waxed paper; set aside. In a small bowl combine powdered sugar, cinnamon, and the remaining 1/4 teaspoon ground nutmeg. Shape chocolate mixture into 3/4-inch balls. Roll each ball in the powdered sugar mixture and place on prepared baking sheet. Cover and chill until firm. Store truffles tightly covered in the refrigerator for up to 2 weeks. Let stand at room temperature about 30 minutes before serving. Makes about 30 truffles.
Hazelnut Truffles
120 candies
Prep: 1 hour
Chill: 3 hours
Ingredients
1 14-ounce can sweetened condensed milk
1 13-ounce jar (about 1-1/4 cups) chocolate-hazelnut spread
4 ounces unsweetened chocolate, chopped
1 tablespoon Irish cream liqueur or vanilla
2/3 cup halved hazelnuts (filberts), toasted*
Finely or coarsely chopped toasted hazelnuts (filberts)
Unsweetened cocoa powder
Directions
1. In a heavy medium saucepan combine sweetened condensed milk, chocolate-hazelnut spread, and unsweetened chocolate. Cook over low heat until chocolate melts, stirring constantly. Remove saucepan from heat. Cool slightly. Stir in liqueur or vanilla until smooth. Transfer to a mixing bowl; cover and chill about 3 hours or until firm.
2. Line a baking sheet with waxed paper. For each truffle, form about 1 teaspoon of the chocolate mixture around 1 toasted hazelnut half to make a 3/4-inch ball. Roll in chopped toasted nuts or cocoa powder.
3. Store in a tightly covered container in the refrigerator for several weeks or freezer up to 3 months. Makes 120 candies.
*To Toast Hazelnuts: Place nuts in a skillet. Cook over medium-low heat, stirring or shaking skillet often for 7 to 10 minutes or until skins begin to flake and nuts are light golden brown. Watch carefully to avoid overbrowning. Remove nuts from skillet and place on a clean kitchen towel. When hazelnuts are cool enough to handle, rub the nuts together in the towel, removing as much of the brown skin as possible.Need recipe for truffles?
Let the wise Alton Brown show you the way: http://www.foodnetwork.com/food/recipes/鈥?/a>
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.
How about some chocolate %26amp; ginger truffles? These ones are to die for!
Ingredients
8oz (225g) ginger cake - crumbed
1 tbsp cocoa powder
2 tbsp orange marmalade
1 tbsp dark rum
3oz (75g) 70% cocoa, dark chocolate
To roll in:
10oz (275g) grated white chocolate (grate straight from the fridge and then keep in the freezer)
Method
1. Mix all the truffle ingredients together to make a soft squidgy dough. Roll into balls, and then roll in the grated white chocolate.
2. You can also roll in nuts, cocoa or coat in melted chocolate and leave to set on greaseproof paper.
http://www.foodnetwork.com/food/recipes/鈥?/a>
Truffles Recipe courtesy Sherry Yard, The Secrets of Baking
The original chocolate truffle was a French confection meant to simulate the much-sought-after truffle fungus. They were rolled rough like the real fungus, not round, and covered in cocoa powder to replicate the dirt they grow in. (Whose idea was it to make people think they were eating dirt?) Chocolate truffles are a rich, decadent treat with a special elegance all their own. Don't be intimidated! Truffles are easy to make and always appreciated. The choice of alcohol to use is yours. It can be a liqueur, such as Chambord or Grand Marnier, or another spirit like bourbon or rum. The alcohol can also be left out entirely. Substitutions for it could include brewed coffee, orange juice, or fruit puree.
Truffle:
1 recipe Master Ganache, recipe follows, with the addition of:
2 tablespoons (1/4 stick) unsalted butter, softened
1 tablespoon light corn syrup
2 tablespoons liqueur, such as Grand Marnier, kirsch, bourbon, or rum
Coating:
2 cups sifted unsweetened cocoa powder
8 ounces bittersweet chocolate
Follow the method for Master Ganache, adding the butter to the chocolate and the corn syrup to the cream before bringing the cream to a boil.
Pour the hot cream and corn syrup over the chopped chocolate and butter. Tap the bowl on the counter to settle the chocolate into the cream, then let sit for 1 minute. Using a rubber spatula, stir slowly in a circular motion, starting from the center of the bowl and working out to the sides. Be careful not to add too much air to the ganache. Stir until the chocolate is completely melted, about 2 minutes.
Add the liqueur and stir to combine. Allow the ganache to cool at room temperature until it is firm. This should take at least 4 hours in a 65 degree F room or 2 hours in the refrigerator.
Once the ganache is firm, it can be formed into truffle balls. Using a piping bag, a mini ice cream scoop, or a tablespoon, make 1 inch diameter blobs. Then roll the blobs into somewhat uniform balls by hand. This is messy, no doubt about it. If they begin to warm up and become soft, refrigerate for 10 to 15 minutes. If you have hot hands or it is a hot day, it may feel as though you can't get a grip on the truffle. Work near a sink with cold running water. When the ganache feels like it's melting, cool your hands under the running water then dry them and dust with a little cocoa powder. Be careful not to get too much cocoa powder on the truffles, or they will taste like cocoa powder.
After the truffles are rolled, they can be finished in a variety of ways. The original cocoa powder is the easiest, and quite good.
Line a baking sheet with parchment paper.
Using a serrated knife, finely chop the chocolate into 1/4-inch pieces and place in a medium heatproof bowl. Fill a medium saucepan half full of water, bring it to a simmer, and then turn off the heat. Create a double boiler by placing the bowl on top of the saucepan. Stir the chocolate occasionally with a rubber spatula until it melts, about 2 minutes.
When the chocolate has melted, take it off the heat. Stir it slowly with a rubber spatula until the temperature drops to 90 degrees F, about 5 minutes. Place the remaining cocoa powder in a small bowl.
Drop 1 rolled ganache ball in the melted chocolate. Remove it with a fork, tap off the excess chocolate, and toss it into the cocoa powder. Roll the truffle around in the cocoa until it is well coated. Transfer the truffle to the prepared baking sheet and let it harden. Repeat with each truffle, coating 1 at a time.
Master Ganache:
Can deep, dark, intense, rich, velvety smooth chocolate be a spiritual experience? It certainly is heavenly when mixed with cream. Praise the pastry angels and pass the bonbons!
This is the basic ganache recipe. Use it for truffles, tarts, fillings, you name it. Follow the same technique when adjusting the recipe for firm and soft ganache. An alternative food processor method is given, which can be applied to any ganache recipe in this chapter.
My desire is not only to introduce you to ganache but also to make it a staple in your refrigerator. As long as you don't eat it all as a midnight snack, it can be available to help you throw together dessert at a moment's notice.
8 ounces bittersweet chocolate
1 cup heavy cream
Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don't be lazy here. Big chunks will not melt.
Traditional method: Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.
Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.
Food processor method: Place the chopped chocolate in a food processor fitted with the steel blade. Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave.)
Immediately pour the hot cream into the food processor, on top of the chocolate. Let sit for 1 minute, then pulse the machine 3 times. Scrape down the sides with a rubber spatula and pulse 3 more times, until all the chocolate is melted. This smooth, silky chocolate is now ganache. Transfer the ganache to a bowl.
Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.) Once the ganache reaches 70 degrees F, it is ready to be used. At this point it can be covered and stored in the refrigerator for up to 2 weeks.
go to chow.com
Minty Truffles. We made these at my cabin and they are DEE-LISH-ISS!!!
1 cup whipping cream
1 cup (lightly packed) fresh mint leaves (about 1 ounce)
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1/4 cup Vandermint liqueur or cr猫me de cacao
1/2 teaspoon vanilla extract
2 ounces bittersweet (not unsweetened) or semisweet chocolate, grated
30 (about) paper candy cups
Preparation:
Bring cream and mint leaves to boil in medium saucepan. Remove from heat. Cover; let steep 1 hour. Strain into large bowl, pressing on leaves to release cream. Return cream to saucepan. Simmer until reduced to 1/2 cup, about 5 minutes. Add 12 ounces chopped chocolate and butter to cream. Whisk over low heat until melted and smooth. Stir in liqueur and vanilla. Freeze until firm, about 20 minutes.
Scoop up 1 tablespoon chocolate mixture. Roll between palms to form ball, then roll ball in grated chocolate. Place in candy cup. Repeat with remaining chocolate mixture and grated chocolate. Arrange truffles in airtight containers; chill. (Can be made ahead. Refrigerate up to 2 weeks, or freeze up to 1 month.) Let stand at room temperature 10 minutes before serving.
Looking for a recipe using preserved white truffles.Want to make a cream sauce for pasta?
Tagliolini with Butter and White Truffles
tagliolini
chicken stock
salt
butter
white truffles, grated
Cook the fresh tagliolini in fresh Chicken Stock, not in water. Add a bit of salt to the stock.
Drain, reserving the stock for another use, and toss the pasta with a bit of butter.
Place the pasta on separate serving plates and grate a bit of white truffle over each.
You will not need cheese or parsley--none of the usual arnishes. Let the truffle speak for itself.Looking for a recipe using preserved white truffles.Want to make a cream sauce for pasta?
Mushroom quiche with preserved truffles
by Tanith Tyrr
The basic binder/custard filling for quiche is 2 eggs beaten into one cup of milk. (One pie takes about 2 cups of milk and 4 eggs, depending on solid volume.) Add grated cheese to your taste (typically 3/4 cup) Any other ingredients to your taste (from 1/2 cup to 1 cup in volume).
Add all solid ingredients in the lightly baked or unbaked crust. Pour the binder over it, but do not overfill as the pie will rise a bit. Bake at 350掳F for about 15 minutes initially, then take it down to 325掳 for another 30 or 40 minutes or until it has set to your taste. It will set a bit firmer when cool.
Mix and match list of solids: fresh herbs like parsley or basil, fresh wild mushrooms (sautee first), cooked diced bacon, proscuitto or cured venison, duck meat, wild garlic greens, wild rice, goat cheese, hazelnuts or walnuts, whole raw Oregon white truffles...use your imagination, eh? You can also add neat-o stuff to the basic pie crust recipe like dried mushroom powder or herbs, or make your crust out of things like wild rice, sourdough bread crumbs or fresh vegetables whirled with the basic flour and butter short crust.
A Simple Beginning With Truffles
by Tanith Tyrr
Truffles cry out to be showcased elegantly but simply-the classic backdrops for the intense flavor of these rare and delicious wild mushrooms are mashed potatoes, scrambled eggs, pasta, polenta and risotto. You can use your own recipes for any of these dishes and simply drizzle truffle oil and add fresh raw truffle shavings on top, or use the following:
路 Scrambled eggs with truffles: Beat eggs lightly in a bowl with a little cream; add white or black pepper if desired, but no salt. Scramble over medium heat in lightly browned butter. At the last minute of cooking (literally; all of the soft textured truffles are generally best either raw or very lightly heated, just enough to incorporate their essence into the dish), add slivered or shaved truffles. Oregon truffles work very well indeed with this dish. Add freshly ground black pepper and salt to taste after cooking.
路 Truffle omelette: Beat three eggs with a touch of pepper (no salt until after cooking please; it causes chemical changes that toughen the egg) and a dash of water or cream. The more thoroughly you beat the eggs, the smoother the omelette will be, and if you beat them to the point of fluffiness, the omelette will be very light and fluffy and should be cooked over slightly lower hear. Fry gently in an omelette pan.
o Option I: Add sliced, peeled black truffles soaked in brandy right after the eggs have set slightly, a few minutes into the cooking.
o Option II: Add about 5 minutes before the end of the cooking sliced Oregon White truffles. Try adding them, waiting a minute and then turning off the flame and letting them sit for an additional few minutes to allow them to incorporate into the dish.
o Option III: Add in the last 30 seconds of cooking, after the heat is off, Italian white truffle shavings and oil. Top omelettes with creme fraiche or unsweetened whipped cream.
路 Truffled mashed potatoes: Peel and quarter potatoes; Yukon or Finnish gold are preferred. Put through a potato ricer for best consistency; add butter, cream, salt and pepper to taste. Just before serving, drizzle with truffle oil (any kind) and mix to incorporate. Do not reheat potatoes once the truffle oil has been added. Garnish with truffle shavings. Good results can also be achieved by using plain boiled or steamed potato slices and drizzling truffle oil over them. You may slice in fancy shapes or use attractive garnishes (lemon slices, parsley, grated Parmesan cheese, etc) to create an elegant but easy-to-make appetizer.
路 Truffled risotto: Use any standard plain risotto recipe, and incorporate the truffles very late in the cooking.
Options: drizzle with white truffle oil and shavings, add slivers of Oregon white truffle, or cook down black truffles over very low heat for 45 minutes or so in equal parts demiglace and good red wine, and incorporate into the risotto.
路 Truffled polenta: Make any standard recipe for firmly setting polenta suitable to be sliced and served in squares. Top with various options: Drizzled white truffle oil and shavings, slivered Oregon truffles, truffle oil and strips of prosciutto, Italian or Oregon white truffles and melted fontina or Asiago cheese, simmered black truffle shavings in demiglace and wine.
路 Pasta con tartufi: Boil fresh pasta for no more than a few minutes; drain and allow to cool to serving temperature. Add one of the following: 1/8 tsp truffle oil per serving, 1/8 tsp black or white truffle paste per serving, chopped fresh Oregon truffles to taste (about 1/2 oz to 1 oz per serving-you can afford it!). Serve with Balsamic Truffle Dressing on the side if desired. Gnocchi (Italian potato dumplings) are particularly wonderful drizzled with browned butter and white truffle oil and scattered with black walnuts as they do at Oliveto's, a classic cuisine Italian restaurant in Oakland, California.
路 Truffle dressing: Mix truffle oil and vinegar (balsamic works well) to your taste; start with 2:1 oil to vinegar and work from there. You can stretch the truffle oil by cutting it with hazelnut oil. Emulsify by beating thoroughly, and add cream if desired for a thicker consistency. This dressing is excellent on salads and preserved meats as well as pasta.
tagliolini
chicken stock
salt
butter
white truffles, grated
Cook the fresh tagliolini in fresh Chicken Stock, not in water. Add a bit of salt to the stock.
Drain, reserving the stock for another use, and toss the pasta with a bit of butter.
Place the pasta on separate serving plates and grate a bit of white truffle over each.
You will not need cheese or parsley--none of the usual arnishes. Let the truffle speak for itself.Looking for a recipe using preserved white truffles.Want to make a cream sauce for pasta?
Mushroom quiche with preserved truffles
by Tanith Tyrr
The basic binder/custard filling for quiche is 2 eggs beaten into one cup of milk. (One pie takes about 2 cups of milk and 4 eggs, depending on solid volume.) Add grated cheese to your taste (typically 3/4 cup) Any other ingredients to your taste (from 1/2 cup to 1 cup in volume).
Add all solid ingredients in the lightly baked or unbaked crust. Pour the binder over it, but do not overfill as the pie will rise a bit. Bake at 350掳F for about 15 minutes initially, then take it down to 325掳 for another 30 or 40 minutes or until it has set to your taste. It will set a bit firmer when cool.
Mix and match list of solids: fresh herbs like parsley or basil, fresh wild mushrooms (sautee first), cooked diced bacon, proscuitto or cured venison, duck meat, wild garlic greens, wild rice, goat cheese, hazelnuts or walnuts, whole raw Oregon white truffles...use your imagination, eh? You can also add neat-o stuff to the basic pie crust recipe like dried mushroom powder or herbs, or make your crust out of things like wild rice, sourdough bread crumbs or fresh vegetables whirled with the basic flour and butter short crust.
A Simple Beginning With Truffles
by Tanith Tyrr
Truffles cry out to be showcased elegantly but simply-the classic backdrops for the intense flavor of these rare and delicious wild mushrooms are mashed potatoes, scrambled eggs, pasta, polenta and risotto. You can use your own recipes for any of these dishes and simply drizzle truffle oil and add fresh raw truffle shavings on top, or use the following:
路 Scrambled eggs with truffles: Beat eggs lightly in a bowl with a little cream; add white or black pepper if desired, but no salt. Scramble over medium heat in lightly browned butter. At the last minute of cooking (literally; all of the soft textured truffles are generally best either raw or very lightly heated, just enough to incorporate their essence into the dish), add slivered or shaved truffles. Oregon truffles work very well indeed with this dish. Add freshly ground black pepper and salt to taste after cooking.
路 Truffle omelette: Beat three eggs with a touch of pepper (no salt until after cooking please; it causes chemical changes that toughen the egg) and a dash of water or cream. The more thoroughly you beat the eggs, the smoother the omelette will be, and if you beat them to the point of fluffiness, the omelette will be very light and fluffy and should be cooked over slightly lower hear. Fry gently in an omelette pan.
o Option I: Add sliced, peeled black truffles soaked in brandy right after the eggs have set slightly, a few minutes into the cooking.
o Option II: Add about 5 minutes before the end of the cooking sliced Oregon White truffles. Try adding them, waiting a minute and then turning off the flame and letting them sit for an additional few minutes to allow them to incorporate into the dish.
o Option III: Add in the last 30 seconds of cooking, after the heat is off, Italian white truffle shavings and oil. Top omelettes with creme fraiche or unsweetened whipped cream.
路 Truffled mashed potatoes: Peel and quarter potatoes; Yukon or Finnish gold are preferred. Put through a potato ricer for best consistency; add butter, cream, salt and pepper to taste. Just before serving, drizzle with truffle oil (any kind) and mix to incorporate. Do not reheat potatoes once the truffle oil has been added. Garnish with truffle shavings. Good results can also be achieved by using plain boiled or steamed potato slices and drizzling truffle oil over them. You may slice in fancy shapes or use attractive garnishes (lemon slices, parsley, grated Parmesan cheese, etc) to create an elegant but easy-to-make appetizer.
路 Truffled risotto: Use any standard plain risotto recipe, and incorporate the truffles very late in the cooking.
Options: drizzle with white truffle oil and shavings, add slivers of Oregon white truffle, or cook down black truffles over very low heat for 45 minutes or so in equal parts demiglace and good red wine, and incorporate into the risotto.
路 Truffled polenta: Make any standard recipe for firmly setting polenta suitable to be sliced and served in squares. Top with various options: Drizzled white truffle oil and shavings, slivered Oregon truffles, truffle oil and strips of prosciutto, Italian or Oregon white truffles and melted fontina or Asiago cheese, simmered black truffle shavings in demiglace and wine.
路 Pasta con tartufi: Boil fresh pasta for no more than a few minutes; drain and allow to cool to serving temperature. Add one of the following: 1/8 tsp truffle oil per serving, 1/8 tsp black or white truffle paste per serving, chopped fresh Oregon truffles to taste (about 1/2 oz to 1 oz per serving-you can afford it!). Serve with Balsamic Truffle Dressing on the side if desired. Gnocchi (Italian potato dumplings) are particularly wonderful drizzled with browned butter and white truffle oil and scattered with black walnuts as they do at Oliveto's, a classic cuisine Italian restaurant in Oakland, California.
路 Truffle dressing: Mix truffle oil and vinegar (balsamic works well) to your taste; start with 2:1 oil to vinegar and work from there. You can stretch the truffle oil by cutting it with hazelnut oil. Emulsify by beating thoroughly, and add cream if desired for a thicker consistency. This dressing is excellent on salads and preserved meats as well as pasta.
How do i make chocolate truffle cake - can i have a recipe?
CHOCOLATE TRUFFLE CAKE
CAKE:
12 oz. pkg. semi sweet chocolate chips
6 tbsp. butter
2 tbsp. sugar
2 tsp. flour
1 tsp. hot water
2 tsp. vanilla
3 eggs, separated
Pinch salt
GLAZE:
6 oz. semi sweet chocolate chips
1/4 c. strong hot coffee
1 tbsp. kahlua, brandy or your favorite liqueur
3 tbsp. butter
CAKE: In microwave or double boiler, melt chocolate chips and butter. Mix in sugar, flour, water and vanilla. Remove from heat and stir in egg yolks one at a time; cool. Beat egg whites with salt until stiff but not dry. Fold into chocolate mixture. Spread into buttered springform pan, 8'; for higher cake, 9'; for thinner, larger cake. Bake at 425 degrees for 15 minutes. Cake will be soft in center when done. Cool.
GLAZE: Chocolate chips with coffee in microwave or saucepan. Stir until very smooth. Add liqueur. Mix in butter, one tablespoon at a time, stirring until smooth. Spread over cake. Allow to cool, then garnish as desired with fruit, almonds, etc. Keep in cool placeHow do i make chocolate truffle cake - can i have a recipe?
Chocolate Truffle Cake
A very light and fluffy chocolate delight. The texture will impress anyone who enjoys your truffle cake, and make it look like you spent all day in the kitchen. It really is slice of chocolate heaven.
INGREDIENTS:
* 16 oz semi-sweet chocolate
* 1/2 cup butter
* 1 1/2 tsp flour
* 1 1/2 tsp sugar
* 1 tsp hot water
* 4 eggs, separated
PREPARATION:
Grease a 8 or 9 inch springform pan. In a saucepan, melt butter and chocolate together. Add flour, sugar and water, blending well. Add yolks, one at a time, beating well after each yolk. In another bowl, beat egg whites until you've got stiff peaks. Fold the whipped whites into the chocolate mixture. Turn batter into pan and bake for approximately 20 minutes at 425F.
Serves 6
*************
Chocolate Truffle Cake
Crust:
3 C. graham cracker crumbs (about 25 graham crackers)
2 T. cocoa powder, sifted
2 T. light brown sugar
5 T. unsalted butter, melted
Filling and garnish:
8 oz. semisweet chocolate
3 oz. bittersweet chocolate
2 1/2 C. heavy whipping cream
2 T. milk
2 T. brandy or rum or 1 t. vanilla extract
Cocoa powder
White and semisweet chocolate curves, lattices or chocolate curls
Preheat the oven to 350掳F.
In a medium bowl mix together the graham cracker crumbs, cocoa, brown sugar and melted butter. Press the mixture in an even layer on the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from the oven and carefully remove the side of the pan and put the base, with the crust on it, on a wire rack to cool. When it is cool, reassemble the pan.
To prepare the filling: Melt the semisweet and bittersweet chocolates together in the top of a double boiler over simmering water or a heatproof bowl set over simmering water. When melted, set the chocolate aside to cool to lukewarm. It should still be liquid.
Set the heavy whipping cream in its container in a bowl of hot water until it is cool but no longer refrigerator-cold.
In a mixing bowl, whisk the cream with the milk and brandy or vanilla until it is thick enough to leave a ribbon trail when the whisk is lifted. Be careful not to overwhip the cream.
Blend a heaping spoonful of the cream into the lukewarm chocolate, then quickly fold the chocolate into the remaining cream using large metal spoon. Pour the mixture over the crust in the pan and smooth the top with a narrow spatula.
Cover the pan with plastic wrap. Chill for at least 4 hours, preferably overnight.
Remove the cake from the pan and leave it at room temperature for 30 minutes before serving. Just before serving, sift a fine layer of cocoa powder over the top and garnish with chocolate curves or curls and, if desired, a fanned strawberry.
Makes 12 generous servings.
***************
Chocolate Truffle Cake
For the Truffles:
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.
**********How do i make chocolate truffle cake - can i have a recipe?
INGREDIENTS:
16 oz semi-sweet chocolate
1/2 cup butter
1 1/2 tsp flour
1 1/2 tsp sugar
1 tsp hot water
4 eggs, separated
PREPARATION:
Grease a 8 or 9 inch springform pan. In a saucepan, melt butter and chocolate together. Add flour, sugar and water, blending well. Add yolks, one at a time, beating well after each yolk. In another bowl, beat egg whites until you've got stiff peaks.
Fold the whipped whites into the chocolate mixture. Turn batter into pan and bake for approximately 20 minutes at 425F.
Serves 6
http://www.cooks.com/rec/doc/0,176,15917鈥?/a>
Hope I helped. =]
Sounds yummy.
Have fun!
Here is a recipe that is easy to make and requires no baking, to make the base take 1 pack of Digestive Biscuits, break them up into crumbs, add 150 gms melted butter. Press into the base of a 9 '; greased cake tin and refrigerate.
Melt 400 gms of 75% cocoa chocolate in a double boiler, do not over heat the chocolate, whip 500 ml of cream to nice and thick, then pour the chocolate into the cream and mix well so the chocolate is well distributed and a nice even colour, then put the chocolate cream into the cake tin on top of the base, put this back in the fridge to set. Allow 2 to 3 hours for this minimum. When ready to serve put some cocoa powder into a sieve or tea strainer and dust the top of the cake giving it a good coating.
This recipe is so easy I couldn't believe it at first, and it is a death by chocolate experience.
As a variation you can make individual ones in the small paper cup cakes, very suave.
Good luck and I hope all goes well
CHOCOLATE TRUFFLE CAKE (THE ULTIMATE
DESSERT)
1 lb. semisweet chocolate
10 tbsp. unsalted butter (1 1/4 sticks)
8 eggs, separated, room temperature
3 c. whipping cream
2 tbsp. sugar
1/2 tsp. vanilla
Grated chocolate
Melt chocolate and butter in microwave for 3 minutes, stopping to stir every minute until smooth. Pour into large bowl; cool slightly. Preheat oven to 375 degrees. Generously butter 9 inch springform pan. Beat yolks to blend. Stir into chocolate mixture. Beat whites to stiff peaks. Gently fold 1/4 of whites into chocolate mixture to loosen. Fold into remaining whites. Pour batter into prepared pan. Bake 12 minutes, do not overbake. Cool in pan then refrigerate.
Just before serving, beat cream, sugar and vanilla to stiff peaks. Spoon over cake in pan, smoothing top. Remove springform and pipe rest of whip cream around edge with a pastry tube. Garnish cake with grated chocolate. Serve chilled. Serves 12 to 16 cut small pieces, it's wonderfully rich!
TRY this link
CAKE:
12 oz. pkg. semi sweet chocolate chips
6 tbsp. butter
2 tbsp. sugar
2 tsp. flour
1 tsp. hot water
2 tsp. vanilla
3 eggs, separated
Pinch salt
GLAZE:
6 oz. semi sweet chocolate chips
1/4 c. strong hot coffee
1 tbsp. kahlua, brandy or your favorite liqueur
3 tbsp. butter
CAKE: In microwave or double boiler, melt chocolate chips and butter. Mix in sugar, flour, water and vanilla. Remove from heat and stir in egg yolks one at a time; cool. Beat egg whites with salt until stiff but not dry. Fold into chocolate mixture. Spread into buttered springform pan, 8'; for higher cake, 9'; for thinner, larger cake. Bake at 425 degrees for 15 minutes. Cake will be soft in center when done. Cool.
GLAZE: Chocolate chips with coffee in microwave or saucepan. Stir until very smooth. Add liqueur. Mix in butter, one tablespoon at a time, stirring until smooth. Spread over cake. Allow to cool, then garnish as desired with fruit, almonds, etc. Keep in cool placeHow do i make chocolate truffle cake - can i have a recipe?
Chocolate Truffle Cake
A very light and fluffy chocolate delight. The texture will impress anyone who enjoys your truffle cake, and make it look like you spent all day in the kitchen. It really is slice of chocolate heaven.
INGREDIENTS:
* 16 oz semi-sweet chocolate
* 1/2 cup butter
* 1 1/2 tsp flour
* 1 1/2 tsp sugar
* 1 tsp hot water
* 4 eggs, separated
PREPARATION:
Grease a 8 or 9 inch springform pan. In a saucepan, melt butter and chocolate together. Add flour, sugar and water, blending well. Add yolks, one at a time, beating well after each yolk. In another bowl, beat egg whites until you've got stiff peaks. Fold the whipped whites into the chocolate mixture. Turn batter into pan and bake for approximately 20 minutes at 425F.
Serves 6
*************
Chocolate Truffle Cake
Crust:
3 C. graham cracker crumbs (about 25 graham crackers)
2 T. cocoa powder, sifted
2 T. light brown sugar
5 T. unsalted butter, melted
Filling and garnish:
8 oz. semisweet chocolate
3 oz. bittersweet chocolate
2 1/2 C. heavy whipping cream
2 T. milk
2 T. brandy or rum or 1 t. vanilla extract
Cocoa powder
White and semisweet chocolate curves, lattices or chocolate curls
Preheat the oven to 350掳F.
In a medium bowl mix together the graham cracker crumbs, cocoa, brown sugar and melted butter. Press the mixture in an even layer on the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from the oven and carefully remove the side of the pan and put the base, with the crust on it, on a wire rack to cool. When it is cool, reassemble the pan.
To prepare the filling: Melt the semisweet and bittersweet chocolates together in the top of a double boiler over simmering water or a heatproof bowl set over simmering water. When melted, set the chocolate aside to cool to lukewarm. It should still be liquid.
Set the heavy whipping cream in its container in a bowl of hot water until it is cool but no longer refrigerator-cold.
In a mixing bowl, whisk the cream with the milk and brandy or vanilla until it is thick enough to leave a ribbon trail when the whisk is lifted. Be careful not to overwhip the cream.
Blend a heaping spoonful of the cream into the lukewarm chocolate, then quickly fold the chocolate into the remaining cream using large metal spoon. Pour the mixture over the crust in the pan and smooth the top with a narrow spatula.
Cover the pan with plastic wrap. Chill for at least 4 hours, preferably overnight.
Remove the cake from the pan and leave it at room temperature for 30 minutes before serving. Just before serving, sift a fine layer of cocoa powder over the top and garnish with chocolate curves or curls and, if desired, a fanned strawberry.
Makes 12 generous servings.
***************
Chocolate Truffle Cake
For the Truffles:
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.
**********How do i make chocolate truffle cake - can i have a recipe?
INGREDIENTS:
16 oz semi-sweet chocolate
1/2 cup butter
1 1/2 tsp flour
1 1/2 tsp sugar
1 tsp hot water
4 eggs, separated
PREPARATION:
Grease a 8 or 9 inch springform pan. In a saucepan, melt butter and chocolate together. Add flour, sugar and water, blending well. Add yolks, one at a time, beating well after each yolk. In another bowl, beat egg whites until you've got stiff peaks.
Fold the whipped whites into the chocolate mixture. Turn batter into pan and bake for approximately 20 minutes at 425F.
Serves 6
http://www.cooks.com/rec/doc/0,176,15917鈥?/a>
Hope I helped. =]
Sounds yummy.
Have fun!
Here is a recipe that is easy to make and requires no baking, to make the base take 1 pack of Digestive Biscuits, break them up into crumbs, add 150 gms melted butter. Press into the base of a 9 '; greased cake tin and refrigerate.
Melt 400 gms of 75% cocoa chocolate in a double boiler, do not over heat the chocolate, whip 500 ml of cream to nice and thick, then pour the chocolate into the cream and mix well so the chocolate is well distributed and a nice even colour, then put the chocolate cream into the cake tin on top of the base, put this back in the fridge to set. Allow 2 to 3 hours for this minimum. When ready to serve put some cocoa powder into a sieve or tea strainer and dust the top of the cake giving it a good coating.
This recipe is so easy I couldn't believe it at first, and it is a death by chocolate experience.
As a variation you can make individual ones in the small paper cup cakes, very suave.
Good luck and I hope all goes well
CHOCOLATE TRUFFLE CAKE (THE ULTIMATE
DESSERT)
1 lb. semisweet chocolate
10 tbsp. unsalted butter (1 1/4 sticks)
8 eggs, separated, room temperature
3 c. whipping cream
2 tbsp. sugar
1/2 tsp. vanilla
Grated chocolate
Melt chocolate and butter in microwave for 3 minutes, stopping to stir every minute until smooth. Pour into large bowl; cool slightly. Preheat oven to 375 degrees. Generously butter 9 inch springform pan. Beat yolks to blend. Stir into chocolate mixture. Beat whites to stiff peaks. Gently fold 1/4 of whites into chocolate mixture to loosen. Fold into remaining whites. Pour batter into prepared pan. Bake 12 minutes, do not overbake. Cool in pan then refrigerate.
Just before serving, beat cream, sugar and vanilla to stiff peaks. Spoon over cake in pan, smoothing top. Remove springform and pipe rest of whip cream around edge with a pastry tube. Garnish cake with grated chocolate. Serve chilled. Serves 12 to 16 cut small pieces, it's wonderfully rich!
TRY this link
Does anyone have a recipe for Oatmeal or Oatbran truffles?
These are small chocolates with an oatmeal or oatbran fillingDoes anyone have a recipe for Oatmeal or Oatbran truffles?
This is my offering to your recipe request. This will work in your application with a couple modifications in the prep work. Instead of patting the mixuture into a pan, roll them into 1'; balls and bake as the recipe suggests, make the chocolate per instructions and after the Oat Balls have cooled dip them into the chocolate and let them rest to further cool and harden.
Chocolate Oat Bars
INGREDIENTS:
1 cup butter, softened
2 cups light brown sugar, packed
2 eggs
2 teaspoons vanilla
2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking rolled oats
Filling:
1 (15-oz) can sweetened condensed milk
1 (12-oz) package (2 cups) semisweet chocolate chips
2 tablespoons butter
1/2 teaspoon salt
2 teaspoons vanilla
1 cup chopped pecans or walnuts
PREP:
In large bowl, cream together 1 cup butter and brown sugar. Beat in eggs and 2 teaspoons vanilla. Into another bowl, sift together flour, baking soda, and 1 teaspoon salt; stir in oats. Stir dry ingredients into the creamed mixture until well blended; set aside.
Pat about 2/3 of the oat mixture into the bottom of a greased 10x15x1-inch pan. Set aside remaining oat mixture.
In heavy saucepan over low heat, combine sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt, stirring until melted and smooth. Stir in vanilla and pecans or walnuts.
Spread filling mixture over bottom crust in baking pan then crumble remaining oat mixture over the top. Bake at 350掳 for 25 to 30 minutes. Cool before cutting into squares.Does anyone have a recipe for Oatmeal or Oatbran truffles?
try these
INGREDIENTS
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla
DIRECTIONS
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
This is my offering to your recipe request. This will work in your application with a couple modifications in the prep work. Instead of patting the mixuture into a pan, roll them into 1'; balls and bake as the recipe suggests, make the chocolate per instructions and after the Oat Balls have cooled dip them into the chocolate and let them rest to further cool and harden.
Chocolate Oat Bars
INGREDIENTS:
1 cup butter, softened
2 cups light brown sugar, packed
2 eggs
2 teaspoons vanilla
2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking rolled oats
Filling:
1 (15-oz) can sweetened condensed milk
1 (12-oz) package (2 cups) semisweet chocolate chips
2 tablespoons butter
1/2 teaspoon salt
2 teaspoons vanilla
1 cup chopped pecans or walnuts
PREP:
In large bowl, cream together 1 cup butter and brown sugar. Beat in eggs and 2 teaspoons vanilla. Into another bowl, sift together flour, baking soda, and 1 teaspoon salt; stir in oats. Stir dry ingredients into the creamed mixture until well blended; set aside.
Pat about 2/3 of the oat mixture into the bottom of a greased 10x15x1-inch pan. Set aside remaining oat mixture.
In heavy saucepan over low heat, combine sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt, stirring until melted and smooth. Stir in vanilla and pecans or walnuts.
Spread filling mixture over bottom crust in baking pan then crumble remaining oat mixture over the top. Bake at 350掳 for 25 to 30 minutes. Cool before cutting into squares.Does anyone have a recipe for Oatmeal or Oatbran truffles?
try these
INGREDIENTS
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla
DIRECTIONS
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
Recipe for chocolate truffles (similar to lindor)?
Does anybody have an amazng chocolate truffle recipe...I love the lindor truffles and would love even more to be able to replicate them at home:) Thanks, Cheers!!Recipe for chocolate truffles (similar to lindor)?
Chocolate Truffles 101 (This recipe works! These are majestic! My learned tips are in brackets.)
No one is certain, but food historians claim that chocolate truffles probably originated in the kitchens of nineteenth-century Swiss confectioners. There鈥檚 less guesswork about how the candy got its name: After they鈥檙e rolled in cocoa powder (the traditional finishing touch, although some confectioners favor toasted nuts, grated chocolate, or powdered sugar), they bear a strong resemblance to the black truffles from the P茅rigord region of southern France. Candy enthusiasts prize a good chocolate truffle as much as a chef would a real one, but acquiring them doesn鈥檛 involve the highly trained pigs who unearth black truffles in P茅rigord. All you need instead is good-quality chocolate and the perfect recipe.
Recipe
Chocolate Truffles
Makes about 5 dozen
28 ounces semisweet chocolate, finely chopped
3/4 cup heavy cream
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 tablespoons liqueur, such as Cognac, Grand Marnier, or Poire William (optional)
Best-quality cocoa powder
1. Make the ganache: Place 16 ounces of chocolate and the cream in the top of a double boiler or a heatproof bowl set over a pan of simmering water. Stir until melted; remove from heat. Add butter and Cognac, and stir until combined. (Make sure all the dishes you need for this are dishes dry, chilled also helps speed things up.)
2. Pour mixture into an 8-inch square baking dish. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 2 hours. (I like to whip my pre-ganache mixture a bit to speed up the firming process.)
3. Melt remaining 12 ounces chocolate in the top of a double boiler or in a heatproof bowl set over a pan of simmering water. Stir until melted; remove from heat. Let cool to room temperature. (covered, in the fridge, or out in the cold away from the pets.) (A little goes a long way...you may also want to melt some white chocolate and or milk chocolate in other bowls. Not too much! you can always melt more if you need it.)
4. Line two baking sheets with parchment paper; set aside. Using a 1/4-ounce ice-cream scoop, drop ganache onto one of the prepared baking sheets. Chill 10 minutes.
5. Coat the palm of one of your hands with about 1 tablespoon of the melted chocolate. Roll balls, one at a time, between your palms until evenly coated with chocolate. Roll in cocoa powder to coat. (or chocolate sprinkles, chocolate shavings, again mix up your chocolates, use white or milk chocolate.) Transfer to second baking sheet. Repeat with remaining balls, coating your palm with more chocolate as needed. Chill until ready to serve. Truffles can be stored, refrigerated in an airtight container, for up to 2 weeks. (What a great Valentine's Day treat to share!)Recipe for chocolate truffles (similar to lindor)?
check out this website :
foodnetwork.com
They have some recipes on truffles!
try this:
2tsp instant coffee powder
2 tablespoons Tia Maria
125g(4oz) plain chocolate
60g(2oz)unsalted butter
2tbsp icing sugar sifted
1tbsp double cream
3-4 tbsp cocoa powder
Dissolve the coffee in the Tia maria. melt the chocolate with the dissolved coffee leave to cool. beat the butter and sugar together. beat in the chocolate mixture and the cream. chill for 40 minutes. shape the mixture into 14 even-sized ball,toss in the cocoa powder and chill for 2 hours. enjoy!
The easiest truffle to make has a ganache center, and then dipped in chocolate. It is not a beginner recipe, though. Even though its the easiest it's still tricky. I suggest you sweet talk someone into making them for you. If not try Sarah's recipe on the food network. Good luck!
Chocolate Truffles 101 (This recipe works! These are majestic! My learned tips are in brackets.)
No one is certain, but food historians claim that chocolate truffles probably originated in the kitchens of nineteenth-century Swiss confectioners. There鈥檚 less guesswork about how the candy got its name: After they鈥檙e rolled in cocoa powder (the traditional finishing touch, although some confectioners favor toasted nuts, grated chocolate, or powdered sugar), they bear a strong resemblance to the black truffles from the P茅rigord region of southern France. Candy enthusiasts prize a good chocolate truffle as much as a chef would a real one, but acquiring them doesn鈥檛 involve the highly trained pigs who unearth black truffles in P茅rigord. All you need instead is good-quality chocolate and the perfect recipe.
Recipe
Chocolate Truffles
Makes about 5 dozen
28 ounces semisweet chocolate, finely chopped
3/4 cup heavy cream
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 tablespoons liqueur, such as Cognac, Grand Marnier, or Poire William (optional)
Best-quality cocoa powder
1. Make the ganache: Place 16 ounces of chocolate and the cream in the top of a double boiler or a heatproof bowl set over a pan of simmering water. Stir until melted; remove from heat. Add butter and Cognac, and stir until combined. (Make sure all the dishes you need for this are dishes dry, chilled also helps speed things up.)
2. Pour mixture into an 8-inch square baking dish. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 2 hours. (I like to whip my pre-ganache mixture a bit to speed up the firming process.)
3. Melt remaining 12 ounces chocolate in the top of a double boiler or in a heatproof bowl set over a pan of simmering water. Stir until melted; remove from heat. Let cool to room temperature. (covered, in the fridge, or out in the cold away from the pets.) (A little goes a long way...you may also want to melt some white chocolate and or milk chocolate in other bowls. Not too much! you can always melt more if you need it.)
4. Line two baking sheets with parchment paper; set aside. Using a 1/4-ounce ice-cream scoop, drop ganache onto one of the prepared baking sheets. Chill 10 minutes.
5. Coat the palm of one of your hands with about 1 tablespoon of the melted chocolate. Roll balls, one at a time, between your palms until evenly coated with chocolate. Roll in cocoa powder to coat. (or chocolate sprinkles, chocolate shavings, again mix up your chocolates, use white or milk chocolate.) Transfer to second baking sheet. Repeat with remaining balls, coating your palm with more chocolate as needed. Chill until ready to serve. Truffles can be stored, refrigerated in an airtight container, for up to 2 weeks. (What a great Valentine's Day treat to share!)Recipe for chocolate truffles (similar to lindor)?
check out this website :
foodnetwork.com
They have some recipes on truffles!
try this:
2tsp instant coffee powder
2 tablespoons Tia Maria
125g(4oz) plain chocolate
60g(2oz)unsalted butter
2tbsp icing sugar sifted
1tbsp double cream
3-4 tbsp cocoa powder
Dissolve the coffee in the Tia maria. melt the chocolate with the dissolved coffee leave to cool. beat the butter and sugar together. beat in the chocolate mixture and the cream. chill for 40 minutes. shape the mixture into 14 even-sized ball,toss in the cocoa powder and chill for 2 hours. enjoy!
The easiest truffle to make has a ganache center, and then dipped in chocolate. It is not a beginner recipe, though. Even though its the easiest it's still tricky. I suggest you sweet talk someone into making them for you. If not try Sarah's recipe on the food network. Good luck!
Im looking for a recipe for sugar free truffles? is there such a thing?
i was looking up recipes but i keep finding recipes that call for semisweet chocolate but that still has sugar.. so.. i dunno what to do.. help!Im looking for a recipe for sugar free truffles? is there such a thing?
M'aumlni's Sugar-Free Truffles (Makes about 24 Truffles)
At M'aumlni's Bakery, we make these outrageous indulgences in two versions: dairy-free with soy milk and dairy with heavy cream. It is impossible to say which is better. Don't worry if your dipped truffles have a rough surface; any flaws will be disguised by rolling in a coating of your choice. Dutch-process cocoa powder has been harmlessly alkalized, reducing the acidity of the cocoa and giving it a mellower taste; it's a better choice than regular cocoa for rolling truffles. This is a fun project to do with a partner--it always reminds me of the time Lucy and Ethel worked in the chocolate factory, eating almost as many chocolates as they dipped!
*Egg Free
*Makes about 24 truffles
Ingredients:
FILLING
2/3 cup heavy (whipping) cream
2-1/3 cups (14 ounces) malt-sweetened semisweet chocolate chips
DIPPING AND ROLLING
1-1/2 cups (9 ounces) malt-sweetened semisweet chocolate chips
1-1/2 teaspoons vegetable oil
1/2 cup cocoa powder, preferably Dutch process
Soy Milk Truffles:
Substitute 2/3 cup sweetened soy milk for the heavy cream. Do not let the soy milk reach the simmering point; cook just until very hot. Substitute 2 cups (12 ounces) chocolate chips and 2 ounces finely chopped unsweetened chocolate for the 2-1/3 cups chocolate chips in the recipe. The unsweetened chocolate helps balance the sweet flavor of the soy milk.
Almond Truffles:
In a preheated 350 degree F. oven, bake 1-1/2 cups (6 ounces) sliced almonds, stirring often, until lightly toasted and fragrant, 8 to 10 minutes. Cool completely. In a food processor fitted with the metal blade or using a large sharp knife, chop the almonds until very fine. Roll the dipped truffles in the almonds instead of cocoa powder. Pecans or walnuts may also be used.
Coconut Truffles:
In a preheated 350 degree F. oven, bake 1 cup unsweetened dessicated coconut, stirring occasionally, until lightly toasted, 8 to 10 minutes. Roll the dipped truffles in the toasted coconut instead of the cocoa powder.
Preparation:
1 To make the filling: In a medium saucepan, heat the cream over low heat until small bubbles appear around the edges.
Remove the saucepan from the heat.
2 Place the chocolate chips in a medium bowl. Pour in the hot cream and let stand for 1 minute. Whisk gently until the chips are completely melted and the mixture is smooth. Transfer to a 7 x 1 l-inch baking pan and let stand at cool room temperature until firm, at least 4 hours. The filling mixture can also be refrigerated, but don't refrigerate it until it is rock hard, just until firm enough to roll into balls.
3 To roll and dip the truffles: Line a baking sheet with wax paper. Using a melon baller or a dessert spoon, scoop up the chocolate filling, roll between your palms to form l-inch balls, and place on the baking sheet. Freeze the balls until ready to dip.
4 In the top part of a double boiler set over very hot, but not simmering, water, melt the chocolate chips and oil, stirring occasionally, until smooth.
5 It is best to have a friend help you coat the truffles, as one person's hands will be covered in chocolate from the dipping. Line another baking sheet with wax or parchment paper. Place the cocoa powder in a small, shallow dish. Place the ingredients in a line in front of you in the following order: the baking sheet with the chocolate balls, the melted chocolate, the dish of cocoa powder, and the clean baking sheet.
6 Pick up a chocolate ball and place it in the palm of your hand. Spoon about 1 tablespoon of melted chocolate over the ball.
Roll the ball between your palms, lightly but completely coating the ball in chocolate. (This will give you a thinner shell than dipping the ball in the chocolate and fishing it out, and to my mind it's much simpler.) Transfer the dipped truffle to the cocoa and roll to coat completely, then transfer to the clean baking sheet. If the truffle seems too soft to place on the baking sheet, refrigerate the truffle in the dish of cocoa until it firms up.
7 Refrigerate the coated truffles until the chocolate coating is hard, about 10 minutes. Transfer the truffles to an airtight container. (Store, refrigerated, for up to 5 days)
Serve the truffles slightly chilled.
M'aumlni's Sugar-Free Truffles (Makes about 24 Truffles)
At M'aumlni's Bakery, we make these outrageous indulgences in two versions: dairy-free with soy milk and dairy with heavy cream. It is impossible to say which is better. Don't worry if your dipped truffles have a rough surface; any flaws will be disguised by rolling in a coating of your choice. Dutch-process cocoa powder has been harmlessly alkalized, reducing the acidity of the cocoa and giving it a mellower taste; it's a better choice than regular cocoa for rolling truffles. This is a fun project to do with a partner--it always reminds me of the time Lucy and Ethel worked in the chocolate factory, eating almost as many chocolates as they dipped!
*Egg Free
*Makes about 24 truffles
Ingredients:
FILLING
2/3 cup heavy (whipping) cream
2-1/3 cups (14 ounces) malt-sweetened semisweet chocolate chips
DIPPING AND ROLLING
1-1/2 cups (9 ounces) malt-sweetened semisweet chocolate chips
1-1/2 teaspoons vegetable oil
1/2 cup cocoa powder, preferably Dutch process
Soy Milk Truffles:
Substitute 2/3 cup sweetened soy milk for the heavy cream. Do not let the soy milk reach the simmering point; cook just until very hot. Substitute 2 cups (12 ounces) chocolate chips and 2 ounces finely chopped unsweetened chocolate for the 2-1/3 cups chocolate chips in the recipe. The unsweetened chocolate helps balance the sweet flavor of the soy milk.
Almond Truffles:
In a preheated 350 degree F. oven, bake 1-1/2 cups (6 ounces) sliced almonds, stirring often, until lightly toasted and fragrant, 8 to 10 minutes. Cool completely. In a food processor fitted with the metal blade or using a large sharp knife, chop the almonds until very fine. Roll the dipped truffles in the almonds instead of cocoa powder. Pecans or walnuts may also be used.
Coconut Truffles:
In a preheated 350 degree F. oven, bake 1 cup unsweetened dessicated coconut, stirring occasionally, until lightly toasted, 8 to 10 minutes. Roll the dipped truffles in the toasted coconut instead of the cocoa powder.
Preparation:
1 To make the filling: In a medium saucepan, heat the cream over low heat until small bubbles appear around the edges.
Remove the saucepan from the heat.
2 Place the chocolate chips in a medium bowl. Pour in the hot cream and let stand for 1 minute. Whisk gently until the chips are completely melted and the mixture is smooth. Transfer to a 7 x 1 l-inch baking pan and let stand at cool room temperature until firm, at least 4 hours. The filling mixture can also be refrigerated, but don't refrigerate it until it is rock hard, just until firm enough to roll into balls.
3 To roll and dip the truffles: Line a baking sheet with wax paper. Using a melon baller or a dessert spoon, scoop up the chocolate filling, roll between your palms to form l-inch balls, and place on the baking sheet. Freeze the balls until ready to dip.
4 In the top part of a double boiler set over very hot, but not simmering, water, melt the chocolate chips and oil, stirring occasionally, until smooth.
5 It is best to have a friend help you coat the truffles, as one person's hands will be covered in chocolate from the dipping. Line another baking sheet with wax or parchment paper. Place the cocoa powder in a small, shallow dish. Place the ingredients in a line in front of you in the following order: the baking sheet with the chocolate balls, the melted chocolate, the dish of cocoa powder, and the clean baking sheet.
6 Pick up a chocolate ball and place it in the palm of your hand. Spoon about 1 tablespoon of melted chocolate over the ball.
Roll the ball between your palms, lightly but completely coating the ball in chocolate. (This will give you a thinner shell than dipping the ball in the chocolate and fishing it out, and to my mind it's much simpler.) Transfer the dipped truffle to the cocoa and roll to coat completely, then transfer to the clean baking sheet. If the truffle seems too soft to place on the baking sheet, refrigerate the truffle in the dish of cocoa until it firms up.
7 Refrigerate the coated truffles until the chocolate coating is hard, about 10 minutes. Transfer the truffles to an airtight container. (Store, refrigerated, for up to 5 days)
Serve the truffles slightly chilled.
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