Mocha Truffle Tartlets Recipes

MOCHA TRUFFLES

Steps:

• In a microwave-safe bowl, melt chocolate chips; stir until smooth. Beat in cream cheese. Dissolve coffee in water; add to cream cheese and beat until smooth. , Chill until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheets. Chill until firm, 1-2 hours. , In a microwave, melt chocolate coating; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. If desired, melt white coating and drizzle over truffles.

MOCHA TRUFFLES

Steps:

• Line a baking sheet with waxed paper.
• Melt 24 ounces chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes. Mix cream cheese, coffee granules, and water into melted chocolate until smooth. Chill chocolate mixture until firm enough to shape, about 30 minutes.
• Shape chocolate mixture into 1-inch balls and place on the prepared baking sheet. Chill truffles until firm, at least 1 to 2 hours.
• Melt 6 ounces chocolate chips and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
• Dip truffles in the melted chocolate mixture and return to the waxed paper. Set aside until firm, at least 30 minutes.

MOCHA TRUFFLE TREES

Steps:

• In a small bowl, combine the cookie crumbs, sugar and butter; press onto the bottom of a greased 9-inch springform pan. Bake at 350° for 5-7 minutes or until set. Cool on a wire rack., Place white baking chocolate in a small bowl. In a small saucepan, bring cream and butter just to a boil. Pour over white chocolate; whisk until smooth. Stir in Kahlua and almond extract; spoon into crust. Place in freezer while preparing chocolate layer., Place chocolate chips a small bowl. In a small saucepan, bring cream and butter just to a boil. Pour over chocolate; whisk until smooth. Stir in the Kahlua, coffee granules and almond extract; spoon over white chocolate layer. Refrigerate for 2 hours or until set., To serve, carefully run a knife around edge of pan to loosen; remove sides. Cut tart into 12 wedges; place on individual plates. Insert a halved Pirouette into the wide end of each slice. Decorate with white chocolate to resemble Christmas trees.

MOCHA TARTLETS

Steps:

• Make custard:
• Beat together yolks, sugar, cornstarch, and a pinch of salt in a bowl with an electric mixer until thick and pale, about 1 minute. Heat milk in a 2-quart heavy saucepan over moderate heat until hot but not boiling. Add one third of hot milk to yolk mixture in a slow stream, whisking constantly. Pour remainder of milk into yolk mixture, whisking, then transfer to saucepan. Simmer, whisking constantly, until very thick, 1 1/2 to 2 minutes. Remove from heat and add chocolate, liqueur, butter, and espresso powder. Let stand until chocolate is melted, about 1 minute, then whisk until smooth. Force custard through a fine sieve into a bowl. Cover surface of custard with wax paper and chill until cold, at least 4 hours.
• Make tartlet shells while custard chills:
• Pulse together flour, sugar, salt, butter, egg, and vanilla in a food processor until dough is smooth and begins to form a ball (it will be soft, like cookie dough). Turn out dough onto a sheet of plastic wrap and gather into a ball. Flatten dough into a disk and chill, wrapped in plastic wrap, until firm, at least 30 minutes and up to 8 hours (overnight).
• Preheat oven to 350°F.
• Break off 1-teaspoon pieces of dough and press evenly into molds with floured fingers to form shells about 1/16 inch thick, pinching off excess from rim and making bottoms slightly thinner than sides. Arrange molds 1 inch apart in a shallow baking pan and chill until dough is firm again, about 30 minutes.
• Bake in middle of oven, rotating pan halfway through baking, until pale golden, 12 to 15 minutes total. Transfer molds to a rack to cool, then carefully remove shells from molds. Make more tartlet shells in same manner if desired.
• Assemble tartlets:
• Fill pastry bag with custard and pipe decoratively into shells.

MOCHA TRUFFLES

Steps:

• Put 12 ounces chopped semisweet chocolate in a heatproof bowl. Bring 1 cup heavy cream, 1 tablespoon butter and a pinch of salt to a simmer in a saucepan; pour over the chocolate. Let sit until melted, then stir until smooth. Add 1/4 cup espresso and 1 teaspoon vanilla stir until smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours. Roll tablespoonfuls of the chocolate into about 20 balls, then roll in shredded coconut, cocoa powder or crushed peppermint candies. Refrigerate until firm, at least 1 hour.

BAKER'S ONE BOWL MOCHA TRUFFLE PIE

Steps:

• Bring half-and-half, 1/4 cup flavored instant coffee and sugar just to boil in saucepan, stirring constantly. Remove from heat; pour over broken chocolate in medium bowl. Let stand 2 min. Whisk until chocolate is completely melted and mixture is well blended. Add vanilla; mix well. Pour into crust.
• Refrigerate 3 hours.
• Stir remaining flavored instant coffee into COOL WHIP until blended; spread over pie. Refrigerate 1 hour. Top with shaved chocolate.

MOCHA TRUFFLES

Steps:

• Place cream, sugar and butter in a 4-cup glass measure or a one-quart souffle dish. Cook, uncovered, at 100 percent power in a high-power microwave oven for 2 1/2 minutes.
• Remove from oven. Add chocolate and stir until melted and mixture is smooth. Stir in liqueur. Transfer mixture to a metal bowl. Chill until very firm, about an hour.
• Sift cocoa, confectioners sugar and espresso powder onto a sheet of wax paper. Line a baking sheet that will fit in your refrigerator with wax paper. Rinse a 1-inch melon baller or a measuring teaspoon in hot water. Scoop out a truffle, using the tip of a small knife to help release it.
• Drop the truffle into the cocoa mixture. Coat it with the mixture, touching it as little as possible. Transfer to baking sheet. Repeat with remaining chocolate, rinsing melon baller with hot water each time. If chocolate becomes too soft, chill until firm before continuing.
• Chill truffles until firm, about half an hour. Sprinkle with remaining cocoa mixture. Store in layers separated by wax paper, tightly covered and refrigerated.

MOCHA TRUFFLES

Steps:

• In a small saucepan, bring cream to a boil with coffee. Cover, andlet steep 20 minutes. Strain mixturethrough a fine strainer into a clean bowl.Discard solids. Measure 1 cup liquid and bring it, the butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes.
• Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
• After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
• Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
• Place cocoa in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in cocoa. With yourclean hand, cover truffle with cocoa. Letsit in bowl 20 seconds.
• Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.