BLACK TRUFFLE PASTA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook pasta until very al dente, 6 to 7 minutes in a large pot with ample boiling water and salt. Add peas and finish cooking, about 1 minute. Drain well and toss in butter and truffle vinaigrette (made by combining 1/2-ounce chopped black truffle, 1 1/2 ounces black truffle oil, 1/2-ounce champagne vinegar, and 1 small minced shallot) and chives. Check seasoning and serve immediately.
BLACK TRUFFLE SAUCE
Provided by Michael Mina
Categories Sauce Milk/Cream White Wine Fall Boil Gourmet
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Wash chopped leek in a bowl of cold water, then lift out and drain (do not pat dry). Steam leek, shallot, and garlic (in any water clinging to leeks) in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until softened, about 6 minutes. Add wine, thyme, and truffles and boil, uncovered, until most of liquid is evaporated, about 12 minutes.
- Add stock and boil until reduced to about 2 cups, about 25 minutes. Stir in cream and simmer, stirring occasionally, until reduced to about 2 3/4 cups, about 40 minutes. Pour mixture through a fine sieve into another saucepan, pressing on and discarding solids. Whisk in truffle oil and season with salt and pepper.
BLACK FOREST TRUFFLES
Make and share this Black Forest Truffles recipe from Food.com.
Provided by JLBurnell
Categories < 4 Hours
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place 9 ounces of chopped chocolate in a large bowl.
- Scald the cream in a small saucepan until small bubbles form along the sides of the pan.
- Pour the hot cream over the chocolate and let it sit for 1 minute.
- Gently whisk the chocolate and cream until it is well-combined. Stir in the chopped cherries and the kirschwasser.
- Cover the chocolate with cling wrap and allow it to come to room temperature. Place the truffle cream in the refrigerator to firm up for about 2 hours.
- Form the truffles. You can use a spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Alternately, you can fill a piping bag (fitting with a ½-inch round tip) and pipe 1-inch mounds on a prepared baking sheet. Either way, place the formed truffles in the refrigerator to firm up for an hour.
- Pour the cocoa powder on a sheet of waxed paper or parchment. Dust your hand with cocoa, and roll the truffle mounds into balls. Return to the refrigerator until firm, about 1-2 hours.
- Temper the remaining pound of chocolate.
- Dip the formed truffles in the chocolate and return them to the baking sheet. While the chocolate is still wet, top each truffle with a sliver of dried cherry. Repeat for all truffles, and chill in the refrigerator until set, about 15 minutes. Serve at room temperature, and store excess in an airtight container in the refrigerator.
SAMBUCA TRUFFLES
Heavy cream is spiked with fragrant anise seed to help complement and enhance the Sambuca in these truffles.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 5 dozen
Number Of Ingredients 7
Steps:
- In a small saucepan, bring heavycream and anise seed to aboil. Turn off heat; cover, and let steep 20minutes. Strain through a fine sieve intoa clean bowl. Discard solids.
- Bring 1cup of the anise cream, plus 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. Stir insambuca.
- 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 confectioners' sugar 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 confectioners' sugar. With yourclean hand, cover truffle with the sugar. 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.
CHOCOLATE ESPRESSO SAMBUCA TRUFFLES
Steps:
- In a double boiler or in a metal bowl set over a pan of barely simmering water melt chocolate and butter with cream and espresso, stirring until smooth. Remove top of double boiler or bowl from heat and stir in liqueur. Cool mixture and chill, covered, at least 3 hours, or until firm.
- Form rounded teaspoons of mixture into balls and roll balls in cocoa powder, coating them. Truffles keep, layered between sheets of wax paper and chilled, in airtight containers 2 weeks.
More about "black sambuca truffles recipes"
BLACK TRUFFLE RECIPES BY MICHELIN-STARRED CHEF KEN FRANK
From americantruffle.com
Estimated Reading Time 4 mins
- The best way to store a fresh truffle is to carefully wash it, pat it dry and store it in a paper-towel lined, sealed Tupperware container. “No matter what, don’t do something stupid like storing a truffle in raw rice.
- “There is absolutely zero flavor difference between wild or farm-raised truffles and if anyone says otherwise, they are full of [crap]! I’m excited about our local orchards and believe that they can produce truffles every bit as good as their European counterparts,” said Chef Frank.
- Commercial truffle products (truffle oil, honey, salt, etc.) are a fraud. Because of truffles very short shelf life, real truffle flavored oil is simply not a viable product.
- Truffles are best eaten ASAP since they lose half their flavor after the first week. If you want to store for later use, the best way is to fold shavings or minced peel scraps into butter, and then freeze for later use.
- A scrumptious way to show off your truffle is to get a nice creamy cheese (Chef Frank recommends Mt. Tam from Cowgirl Creamery) and carefully cut it into three layers.
- When it comes to selecting a truffle it’s all about freshness and fragrance. You want one that feels firm and not too spongy, unless you plan on using it that day.
- For a romantic, gastronomic dinner, plan a relaxing stay at Westin Versa Napa where you can indulge in La Toque’s annual Truffle Menu with wine pairings.
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