CHOCOLATE PEPPERMINT TRUFFLE TART
Chocolate Peppermint Truffle Tart
Provided by Stevia In The Raw Bakers Bag
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Lightly grease a 9" round springform pan with removable bottom and sides. In the bowl of a food processor, pulse chocolate cookies until fine. Transfer to a bowl and stir in melted butter, Sugar In The Raw® and Stevia In The Raw® Bakers Bag until well combined. Press mixture into bottom and up the sides of pan. Bake crust until firm - about 5 minutes. Remove from oven and cool.
- In a medium bowl, add chocolate and butter. In a small saucepan bring cream, Sugar In The Raw®, and Stevia In The Raw® Bakers Bag to a boil whisking constantly until Sugar In The Raw® and Stevia In The Raw® Bakers Bag are completely dissolved. Pour cream over the chocolate and butter and whisk until chocolate has melted. Stir in peppermint and pour into crust. Chill at least one hour.
- In a large bowl beat cream, Sugar In The Raw®, and Stevia In The Raw® Bakers Bag on high speed until stiff peaks form - about 1 minute. Keep refrigerated until ready to serve tart.
- Slice tart and top with whipped cream and dust with cocoa powder.
CHOCOLATE MINT TRUFFLE TART
Eating a slice of this decadent dessert is like biting into a smooth truffle candy. You can vary the flavor by using raspberry-flavored chocolate baking chips.-Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Combine cookie crumbs and 1/4 cup butter; press onto bottom and up sides of an ungreased 10-in. tart pan. Place tart pan on baking sheet; bake until crust is set, 12-15 minutes., In a small heavy saucepan, heat cream and remaining butter over medium heat until bubbles form around sides of pan. Place chocolate chips, sugar and vanilla in a bowl; pour cream mixture over chocolate and stir until chocolate is melted and sugar has dissolved. Slowly pour 1/3 of the warm chocolate mixture into eggs while stirring continuously; return egg mixture to chocolate and stir until smooth., Pour into prepared tart shell. Bake until center is just set (mixture will jiggle), 25-30 minutes. Cool completely on a wire rack. If desired, top with whipped cream, chopped chocolate and chocolate curls. Refrigerate.
Nutrition Facts : Calories 343 calories, Fat 24g fat (13g saturated fat), Cholesterol 83mg cholesterol, Sodium 174mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE TRUFFLE TART
Categories Chocolate Dairy Egg Dessert Bake Freeze/Chill Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Make crust:
- Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.
- Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
- Make filling while crust cools:
- Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
- Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
- Assemble and bake tart:
- Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
- Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.
CHAI TRUFFLE TART
My chai-flavored tart boasts chocolate and caramel layers tucked inside a salty pretzel crust. Truffles on top make it extra indulgent. -Chantal Bourbon, Montreal, Quebec
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, mix pretzels and brown sugar; stir in butter. Press crumbs onto bottom and up sides of greased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until golden brown. Drizzle caramel topping over crust; cool on a wire rack., Place dark chocolate in a large bowl. In a small saucepan, bring cream and butter just to a boil; remove from heat. Add tea bags; let stand 10 minutes. Discard tea bags., Reheat cream mixture just to a boil. Pour over dark chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour 1-1/2 cups ganache into prepared crust. Refrigerate, covered, 1 hour or until firm. Press plastic wrap onto surface of remaining ganache. Refrigerate 35-40 minutes or until firm enough to shape., Shape reserved ganache into sixteen 1-in. balls; roll in cocoa. Drizzle milk chocolate over tart; sprinkle with ginger. Arrange truffles around edge of tart. Refrigerate until serving.
Nutrition Facts : Calories 392 calories, Fat 28g fat (17g saturated fat), Cholesterol 46mg cholesterol, Sodium 286mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 3g fiber), Protein 4g protein.
RICH CHOCOLATE TRUFFLE PIE
The best of 3 worlds. Rich, good and quick! This pie can be made in either an 8 or 9 inch pie pan.
Provided by MARBALET
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 5
Steps:
- In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
- In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.
- Refrigerate at least 8 hours before serving.
Nutrition Facts : Calories 518.6 calories, Carbohydrate 47.4 g, Cholesterol 61.4 mg, Fat 37.9 g, Fiber 2.9 g, Protein 4.1 g, SaturatedFat 19.7 g, Sodium 209.1 mg, Sugar 33.4 g
CHOCOLATE TRUFFLE PIE
I discovered a fast recipe for a delectable chocolate mousse some years ago and thought it might make a good filling for a pie. The chocolate lovers in our family endorse this scrumptious dessert, saying that it "melts in your mouth"! -Keri Scofield Lawson, Fullerton, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a microwave-safe dish, combine the chocolate chips and 1/2 cup of cream; cook on high for 1-2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. , Stir in sugar and vanilla; set aside. In a small bowl, beat remaining cream until soft peaks form. Beat in chocolate mixture on high, one third at a time; mix well. Spoon into crust. Refrigerate for at least 3 hours. Garnish with whipped cream and candies if desired.
Nutrition Facts : Calories 383 calories, Fat 27g fat (15g saturated fat), Cholesterol 49mg cholesterol, Sodium 99mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 3g fiber), Protein 3g protein.
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Category Diabetic Christmas Dessert RecipesCalories 194 per servingTotal Time 4 hrs 20 mins
- To prepare crust: Preheat oven to 350 degrees F. Place water in freezer to cool while you make the dough.
- Whisk all-purpose flour, whole-wheat flour, cinnamon, and salt in a medium bowl. Drizzle with oil and toss together with a fork until evenly damp and crumbly. Drizzle with the cold water; toss with the fork. Use your hands to bring the dough together into a ball, but don't knead or overwork it.
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- Place the pan in the center of the oven. Bake until the dough pulls away slightly from the edges, about 20 minutes. Transfer to a wire rack and let cool completely.
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