Rich Truffle Wedges Recipes

GARLIC TRUFFLE POTATO WEDGES

Steps:

• 1. Line a large baking sheet with parchment paper. This way potatoes won't stick while roasting.
• 2. Preheat oven to 450 degree's. Wash potatoes and dry them. Cut each potato in to 8 wedges. Rinse potatoes under cold water and dry them.
• 3. Combine olive oil with the Truffle olive oil. Toss potatoes in the oil,and coat well. Mix the seasoning together and sprinkle on top of oiled potatoes to coat.
• 4. place skin side down on lined pan and bake for about 40-45 minutes until nicely browned and soft. Remove from oven. Sprinkle the chopped garlic on fries and pan. Return to oven for about 5 minutes. You just want to roast the garlic a bit.Remove from oven again.
• 5. Remove from oven. Empty potatoes in to a bowl. Toss with the 2 tablespoons of White truffle oil. Sprinkle and coat with 2 tablespoons of white truffle oil. Sprinkle 1/2 the Parmesan cheese on the potatoes to coat. Return to lined sheet pan and place under broiler for a few minutes until crisp. about 3-5 minutes.
• 6. Remove from oven. Sprinkle with salt and pepper to taste. Top with remaining Parmesan and chopped parsley. Ready to serve!

RICH TRUFFLE WEDGES

Steps:

• In a microwave or double boiler, melt butter and chocolate; stir until smooth. Cool for 20 minutes.
• In a bowl, beat eggs, sugar, vanilla and salt until thick.
• Blend in chocolate mixture. Stir in flour; mix well. pour into 9-inch springform pan.
• Bake at 350F for 25-30 minutes.
• Cool on wire rack.
• GLAZE: Combine glaze ingredients in a saucepan; cook and stir over low heat until melted and smooth. Cool slightly. Run a knife around edges of the springform pan to loosen; remove cake to a serving plate. Spread glaze over top and sides.
• SAUCE; For sauce, purée raspberries in a blender or food processor, discarding seeds,. Stir in sugar; chill until serving.
• Spoon sauce over individual servings. Garnish with whipped cream, raspberries and mint, if desired.

RICH CHOCOLATE TRUFFLE WEDGES WITH RASPBERRY SAUCE

Steps:

• Melt butter and chocolate in a microwave or double boiler, stirring until smooth.
• Let cool for about 10 minutes.
• In a large mixing bowl, beat the eggs, sugar, vanilla, and salt until thick, about 5 minutes.
• Fold in the chocolate mixture.
• Stir in the flour, blending well.
• Pour into a greased and floured 9 inch springform pan.
• Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Cool completely on a wire rack.
• Meanwhile in a small saucepan, combine the glaze ingredients.
• Cook over low heat, stirring constantly, until glaze is smooth and melted.
• Cool slightly.
• Run a knife around edge of springform pan to loosen truffle dessert and transfer to a serving plate.
• Spread glaze over top and sides.
• If you wish to add any"decoration", press lightly onto dessert at this point as glaze will harden as it dries.
• For Raspberry Sauce, puree the raspberries in a food processor or blender.
• Press through a sieve to discard seeds.
• Stir in sugar.
• If you prefer a sweeter sauce add more sugar to taste.
• To serve, cut into wedges{this is a very rich dessert so a little goes a long way}, and spoon Raspberry Sauce over the top of each wedge.
• Garnish with freshly whipped cream, raspberries, and a sprig of mint if desired.