CHOCOLATE TRUFFLES
Indulgent, melt-in-your mouth chocolate truffles don't just come from a box or the candy shop-they're even better when they come from your own kitchen! Homemade chocolate truffles are an economical way to make a gift-worthy treat, but they also allow you to customize and give something that's made with love. And once you learn how to make chocolate truffles, you'll always have a great solution for party-ready sweets. Set these little beauties out at a gathering, and watch them fly off the platter!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 26
Number Of Ingredients 6
Steps:
- Line cookie sheet with foil. In 2-quart saucepan, melt baking chocolate over low heat, stirring constantly; stir in butter until melted and smooth. Remove from heat; stir in whipping cream. Pour mixture into small bowl. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
- Drop mixture by rounded measuring teaspoonfuls onto lined cookie sheet. Return to refrigerator 5 to 10 minutes or until firm enough to shape. Shape into balls. Freeze uncovered 30 minutes.
- In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Using 2 forks, dip and roll chocolate balls, one at a time, into melted chocolate; tap off excess chocolate. Place on lined cookie sheet. Immediately sprinkle with nuts. If chocolate has cooled too much, reheat. Repeat with remaining chocolate balls.
- Refrigerate truffles about 10 minutes or until chocolate is set. Store in covered container in refrigerator. Remove from refrigerator about 10 minutes before serving.
Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Truffle, Sodium 10 mg, Sugar 6 g, TransFat 0 g
MOONSTRUCK'S CHOCOLATE TRUFFLE BARS
My fiance Andrey used to take me to Moonstruck chocolate co. quite often for some of the best chocolate desserts out there. This recipe is from Moonstruck's Web site. Mmmm. According to the site, "Store the finished bars in an airtight container to prevent from drying out.These have a better eating quality if eaten at room temperature."
Provided by ThatSouthernBelle
Categories Bar Cookie
Time 55m
Yield 72 Squares, 72 serving(s)
Number Of Ingredients 11
Steps:
- Truffle Bar Crust:.
- Preheat the oven to 350_F.
- Lightly spray a 9" x 13" cake pan with some pan spray. Set aside.
- Place the butter in a heavy saucepan.
- Melt the butter over low heat.
- Remove the pan from the heat.
- Add the unsweetened chocolate to the melted butter, stirring constantly with a wooden or nylon spoon until the chocolate is completely melted. Add the sugar and stir to completely combine.
- Add the eggs, one at a time, stirring vigorously after each addition to thoroughly combine the egg into the batter.
- Add the flour and stir to combine.
- Add the Vanilla extract and walnuts.
- Pour batter into prepared pan.
- Bake for 20 to 25 minutes only. The brownie may still look soft and shiny. Care must be taken not to over bake the base or it will end up being dry and crumbly.
- Remove from the oven and place on a cooling rack.
- Cool completely.
- Topping:.
- Chop the chocolate and place in a stainless steel or glass bowl.
- Place one inch of water in a small heavy saucepan.
- Place the saucepan on the stove and bring the water to a simmer.
- Remove the saucepan from the stove.
- Place the bowl containing the chopped chocolate on top of the pan of simmering water.
- Stir the chocolate until it is completely melted.
- Remove the bowl from the top of the pan and dump the water out.
- Place the cream and light corn syrup into the sauce pan and bring to a boil.
- Pour the hot liquid over the melted chocolate.
- Whisk the hot liquid and the chocolate together to completely combine.
- Set the chocolate mixture aside and allow the Ganache to cool for five minutes.
- Whisk the softened butter into the chocolate mixture.
- Allow the Ganache to cool to room temperature. The mixture will be a thick, custard-like consistency.
- Whisk the Ganache just until it begins to lighten in color slightly.
- Spread the whipped Ganache evenly over the brownie base.
- If desired, cover the top of the bars with shaved dark chocolate.
- Allow the bars to sit at room temperature until the Ganache firms up.
- Dust lightly with cocoa powder.
- Cut into 1 1/2 inch squares.
Nutrition Facts : Calories 106, Fat 8.1, SaturatedFat 4.4, Cholesterol 22.3, Sodium 6.9, Carbohydrate 9.2, Fiber 1.1, Sugar 5.8, Protein 1.6
CHOCOLATE TRUFFLE CRUMB BARS
I needed to make a quick chocolate cookie to send to my godchild for her birthday. She is in college now (I feel so old) and she thought these were "the bomb" (her quote). I got this recipe from Camilla Saulsbury's Cake Mix Cookies book. Obviously, it travels well. Rich with a cake mix crust. I may have spent 10 minutes mixing these up.
Provided by mary winecoff
Categories Bar Cookie
Time 55m
Yield 24-36 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray.
- In a large bowl, place the cake mix, melted butter and egg.
- Blend 1 to 2 minutes with mixer set on medium speed until crumbly.
- Set aside 1 cup of the crumb mixture.
- Firmly press remaining crumb mixture into bottom of pan.
- Bake 15 minutes.
- In a medium saucepan, combine 1 cup of the chocolate chips and condensed milk.
- Warm over low heat, stirring until smooth.
- Remove from heat and stir in vanilla.
- Spread over hot crust.
- Stir walnuts and remaining 1 cup chocolate chips into reserved crumb mixture.
- Sprinkle over chocolate filling.
- Bake 25 to 28 minutes or until topping is firm to the touch.
- Transfer to wire rack and cool completely.
- Cut into bars.
CHOCOLATE TRUFFLE MOUSSE BARS
Conquer your next bake sale with Chocolate Truffle Mousse Bars. These mousse bars start with a brownie base and are topped with a melted chocolate drizzle.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 18 servings
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- Line 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave 3 oz. chocolate and cream in microwaveable bowl on HIGH 1 min. Whisk until chocolate is completely melted; cool. Add eggs, sugar and flour; mix well. Pour into prepared pan.
- Bake 20 min. or until toothpick inserted in center comes out clean. Cool. Meanwhile, melt 2 oz. chocolate as directed on package; cool.
- Stir COOL WHIP into melted chocolate; spread onto dessert. Refrigerate 1 hour. Use ends of foil to lift dessert from pan. Cut into bars. Melt remaining chocolate; drizzle over bars.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0.9938 g, Sugar 0 g, Protein 2 g
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- Place 1/2 cup dark chocolate chips and butter in bowl. Microwave 1-2 minutes, stirring every 30 seconds, or until chips are melted. Stir until smooth.
- Combine sugar and eggs in bowl. Beat at medium speed until thick and smooth. Add melted chocolate mixture; continue beating until smooth. Stir in flour and remaining 1/4 cup dark chocolate chips just until mixed.
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- Add the margarine and fat-free half-and-half to a medium nonstick saucepan and melt the butter, stirring constantly, over medium-low heat. Once the margarine is melted, remove the pan from the heat.
- Add the chopped baking chocolate to the melted butter, stirring constantly with a wooden spoon until chocolate is completely melted. Add the sugar and sugar substitute and stir to blend well.
- Add the eggs, one at a time, stirring vigorously after each. Add egg substitute and stir to combine. Add the whole-wheat and white flours and stir to combine. Stir in the vanilla extract and walnuts.
- Pour batter into prepared baking pan(s) and bake for 23-25 minutes (20 minutes if using two pans). The brownies will still look somewhat soft and shiny. Remove from the oven and place on cooling rack.
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