BROWNIE TRUFFLES
What could be a more romantic way to end a dinner than with truffles. I came across this quote recently- "The truffle is not exactly an aphrodisiac, but it tends to make women more tender and men more likeable." - by French gastronome Brillat-Savarin
Provided by Chef Mommie
Categories Candy
Time 1h
Yield 120 truffles, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F Butter an 8x16-inch pan.
- Make the coating by combining the 1 cup sugar, the powdered coffee, and the cocoa. Set aside.
- In a heavy saucepan, or the microwave, melt the chocolate and butter together. Beat the eggs until they are light and then gradually beat in the 2 cups sugar. Stir in the chocolate mixture. Gradually add the flour, salt, and vanilla. This mixture is not meant to be light and fluffy, just fully incorporated. Pour the mixture into the prepared pan and bake 25 minutes. The brownies will be slightly underdone and very moist. Allow to cool in the pan.
- When cool enough to handle, cut the brownies into 1x1-inch squares. Roll each square in the palms of your hands into balls about 1 inch in diameter. Roll the balls in the coating mixture. Pack in tins or plastic containers with wax paper between the layers and store in the refrigerator for up to a week. Or place them in a single layer on a cookie sheet in the freezer until frozen, pack in containers, and store in the freezer up to 4 months.
Nutrition Facts : Calories 267.1, Fat 13.3, SaturatedFat 8, Cholesterol 66.7, Sodium 31.6, Carbohydrate 37.1, Fiber 1.3, Sugar 30.2, Protein 2.9
TRUFFLE BROWNIES
Steps:
- Preheat oven to 350 degrees F.
- Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds.
- Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed.
- With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds.
- Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.* Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour.
- To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving.
- Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated.
TRUFFLE BROWNIES
A layer of glossy ganache gives these brownies an air of sophistication (but kids will still clamor for a slice).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes about 1 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter a 9-inch springform pan, and set aside.
- Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
- Whisk together flour, baking powder, and salt in a separate bowl; set aside.
- Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
- Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.
- Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.
- Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.
HALLOWEEN BROWNIE TRUFFLES
Brownies and truffles combined... Who could resist?!
Provided by Stephanie Wise
Categories Dessert
Time 2h30m
Yield 3
Number Of Ingredients 6
Steps:
- Prepare and bake brownie mix according to package directions for 11x7-inch or 9x9-inch baking pan. Cool completely in pan.
- Use fork to break up brownies into crumbles. If needed, discard crusty edges. Line cookie sheet with parchment paper.
- Use tablespoon-size cookie scoop or hands to scoop and roll brownie crumbles into 1-inch balls. Transfer to lined cookie sheet. Freeze 30 minutes to harden.
- In medium microwave-safe bowl, microwave baking chocolate on High 30 seconds. Stir. Microwave on High another 30 seconds. Stir again. Microwave in 10 to 15-second intervals until chocolate is melted and smooth.
- Dip one truffle at a time into melted chocolate; transfer truffle between 2 forks to allow excess chocolate to drip. Transfer to cookie sheet. Sprinkle top with desired sprinkles. Repeat with remaining truffles.
- Store in airtight container, with parchment paper between layers, in refrigerator for up to 1 week.
Nutrition Facts : ServingSize 1 Serving
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- Heat oven to 350°F. Line 8-inch square pan with foil, allowing foil to hang over sides of pan for easy removal after baking. Spray with cooking spray.
- Press brownies evenly in bottom of pan. Bake 22 to 24 minutes or until brownies are set around sides and toothpick inserted in center of brownies comes out almost clean. Cool completely in pan on cooling rack, about 1 hour.
- Remove brownies from pan; remove foil. Crumble brownies into large bowl. Stir in chocolate syrup until brownies are moistened. Line rimmed pan with waxed paper. Shape brownie mixture into 24 (1 1/4-inch) balls; place in pan.
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- Chop the butter and the unsweetened baking chocolate into chunks and place together in a microwave safe bowl.
- Microwave in 30 second intervals, stirring in between, until melted. Set aside to cool, stirring occasionally.
- In a large bowl beat the eggs, sugar, and vanilla until light and fluffy. While mixing, slowly add the melted chocolate.
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