CHOCOLATE PEANUT TORTE
A crust of vanilla wafer crumbs and crushed peanuts provides this cool and creamy dessert with an extra tasty base. It's almost guaranteed that I'll bring home an empty pan when I take it to a potluck. -Ardyce Piehl, Wisconsin Dells, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the wafer crumbs, butter and 2/3 cup peanuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 8-10 minutes or until lightly browned. Cool. , In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Fold in 2 cups of whipped topping. Spread over crust. , In a another large bowl, beat milk and pudding mixes on low for 2 minutes. Carefully spread over cream cheese layer. Cover and refrigerate for 4-6 hours. , Just before serving, carefully spread remaining topping over the pudding layer. Sprinkle with grated chocolate and the remaining peanuts.
Nutrition Facts : Calories 314 calories, Fat 20g fat (9g saturated fat), Cholesterol 27mg cholesterol, Sodium 263mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.
TRUFFLE TORTE
The biggest sweet tooths are satisfied with just a small slice of this rich, decadent torte. A white-chocolate pattern on top gives it an elegant finish.-Mary Choate, Spring Hill, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment; grease paper., In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a small bowl, mix pecans and flour., In a large bowl, beat eggs until frothy; gradually add sugar, beating 4-5 minutes or until mixture triples in volume. Gradually beat in chocolate mixture and vanilla. Fold in pecan mixture. Transfer to prepared pan., Bake 30-35 minutes or until cake springs back when lightly touched. Cool on a wire rack 15 minutes. Run a knife around sides of pan; remove rim from pan. Invert cake onto a wire rack; carefully remove pan bottom and parchment. Cool completely., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in butter. Refrigerate until mixture thickens slightly, about 15 minutes., Place cake on a serving plate. Pour ganache over cake and quickly spread to edges., Fill a food-safe plastic bag with melted white chocolate; cut a small hole in one corner of bag. Pipe thin horizontal lines 1 in. apart over ganache. Use a sharp knife to draw right angles across the piped lines. Refrigerate until set, about 30 minutes.
Nutrition Facts : Calories 380 calories, Fat 30g fat (14g saturated fat), Cholesterol 117mg cholesterol, Sodium 103mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 3g fiber), Protein 6g protein.
PEANUT BUTTER CHOCOLATE TRUFFLED TORTE
I baked this one for the San Diego county Fair...Make sure you have the milk on stand by!
Provided by Melissa Baldan
Categories Other Desserts
Number Of Ingredients 6
Steps:
- 1. prepare brownie mix according to package. add 1/2 cup peanut butter. Pour batter into a greased pie pan and bake per package directions. remove from oven and allow to cool completely.
- 2. While torte is cooling mix together 1/2 cup peanut butter and vegetable oil. Once torte is cool spread PB mixture over entire torte.
- 3. Add fudge topping from the box over the peanut butter.
- 4. Around the edges create a nice pattern with the melted chocolate using a piping bag. Add chocolate curls to center.
- 5. Enjoy!
CHOCOLATE PEANUT BUTTER TRUFFLES
Steps:
- To prepare chocolate peanut butter mixture and chill: Heat cream with peanut butter in a 1quart heavy bottomed saucepan. Use a whisk to break up peanut butter so it melts evenly. Meanwhile, melt chocolate in the top of a double boiler over barely simmering water. When chocolate and peanut butter is smooth, combine with melted chocolate, using a whisk. Force through a mediummesh sieve into another bowl, using a rubber spatula. Stir in vanilla. Let cool, then cover and chill 2 to 4 hours (or overnight). To up to shape truffles: Whisk powdered sugar and cocoa together, then sift into another bowl to combine thoroughly. Grind peanuts, if using, in the bowl of a food processor fitted with the steel blade. Line a large baking sheet or tray with waxed paper or 30 to 50 1inch paper candy cups (yield will depend on the size of your scoop used to shape truffle). To shape truffles: If very chilled, let mixture sit out at room temperature for 20 minutes to soften slightly. Scoop out or spoon small portions of chilled filling and roll into a ball. If desired, push a "Goober" through the side, into center of round and roll to correct shape. Roll truffle in cocoa mixture or ground nuts and place in candy cups. Place in a decorative tin or gift box, separated by sheets of waxed paper or decorative foil. Keep chilled to maintain best flavor and texture.
CHOCOLATE-PEANUT BUTTER TRUFFLES
Peanut Butter and Chocolate are just 2 of my taste addictions. These truffles are fantastic, better than the peanut butter cups I used to devour while I was growing up.
Provided by evelynathens
Categories Candy
Time 5h7m
Yield 40 truffles
Number Of Ingredients 6
Steps:
- In a large saucepan combine the chocolate, cream, butter and peanut butter and heat over moderate heat, stirring, until chocolate is completely melted.
- Remove from heat and stir in vanilla and a pinch of salt.
- Transfer to a bowl and chill for 4 hours, or until firm.
- Form mixture by heaping teaspoons into balls and roll lightly in peanuts.
- Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
- Keep in an airtight container, chilled, for up to 2 weeks.
More about "peanut butter chocolate truffled torte recipes"
CHOCOLATE TRUFFLE TORTE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (19)Calories 480 per servingTotal Time 3 hrs 55 mins
- Preheat the oven to 375°F. Lightly grease a 13 ¾" x 4 ½" rectangular tart pan; or an 8" square pan, or 9" round pan.
- If you're using an 8" square or 9" round pan, it's best to line the pan with parchment and grease the parchment, to facilitate turning the cake out of the pan without crumbling., Heat the chocolate and butter together, stirring frequently, until melted.
- This can be done in a double boiler (bain-marie), with a microwave, or on a burner set over low heat.
- Transfer to a mixing bowl., Add the sugar, salt, and espresso powder., Add the eggs, beating briefly until smooth., Add the cocoa powder, and mix just to combine., Spoon the batter into the prepared pan., Bake the torte for 22 to 25 minutes.
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