CHOCOLATE CHERRY TRIFLE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 12h45m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with plastic wrap and leave to macerate while you make the custard.
- Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.
- In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
- whisk like mad, which will avert possible crisis.
- The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
- When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in plastic wrap overnight.
- When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.
CHOCOLATE TRUFFLE CAKE
Love chocolate? Then this tender, luxurious layer cake is for you. With a ganache glaze and a fabulous bittersweet filling, the indulgence is so worth it. -JoAnn Koerkenmeier, Damiansville, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes., Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). , Transfer to three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and heavy whipping cream until smooth., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency., Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 676 calories, Fat 38g fat (22g saturated fat), Cholesterol 109mg cholesterol, Sodium 299mg sodium, Carbohydrate 84g carbohydrate (63g sugars, Fiber 3g fiber), Protein 8g protein.
CHOCOLATE CHERRY TRUFFLES
My cherry truffles were the delicious result of a kitchen experiment involving a bottle of kirsch I'd received as a gift and some dried cherries I had on hand. They won a blue ribbon at the Wisconsin State Fair! -Gerry Cofta, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, combine cherries and brandy; cover and let soak for 1 hour or until cherries are softened., Place dark chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract and soaked cherries with liquid. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until firm., Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour., In a microwave, melt milk chocolate; stir until smooth. Dip half of the balls into milk chocolate, allowing excess to drip off. Place on waxed paper; let stand until set., Melt dark chocolate; stir until smooth. Dip remaining balls into dark chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Drizzle with melted chocolate and decorate with pearl dust as desired. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 80 calories, Fat 5g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 1mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE-CHERRY CAKE TRUFFLES
I bake a lot for my family and friends,especially during the holidays. So,at Christmas I decided to make some pretty ones dipped in white chocolate with red sprinkles, everyone just loved them. Now I make them quite often and they never last long. You can dip them in nuts, coconut, crushed up cake crumbs, etc. The possibilities...
Provided by LaDonna Skeels
Categories Chocolate
Time 3h
Number Of Ingredients 5
Steps:
- 1. Bake cake as directed, after it comes out oven, break it up with a fork, and add your frosting while warm. I use a small cookie scoop and make several balls and place them on wax paper. You can use any flavor cake mix and frosting you like.
- 2. Melt your chocolate in microwave or a double broiler, and dip each one then put back on wax paper to dry. Immediately put sprinkles or nuts, etc. on top while still wet. I use both white chocolate and chocolate for dipping.
- 3. After they set about 10 minutes, you can place them in decorative boxes or dishes, one cake usually makes about 4 dozen.
CHOCOLATE-CHERRY TRUFFLE CAKE
Here's a special-occasion dessert they'll never forget, complete with ultra-rich chocolate cake and glaze, and finished with cherries on top.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease and lightly flour 12-cup fluted tube cake pan. In medium microwavable bowl, microwave filling ingredients uncovered on High 25 to 35 seconds, stirring every 15 seconds, until melted and smooth; set aside.
- In large bowl, beat cake mix, water, butter, 1/2 teaspoon almond extract, the eggs and pudding mix with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. With rubber spatula, fold in cherries. Spoon half of the batter into pan; spread evenly.
- Bake 15 minutes. Remove from oven; immediately drop spoonfuls of filling over batter, keeping filling away from sides of pan and pressing down lightly. Carefully spoon remaining batter over top; spread evenly. Bake 42 to 47 minutes longer or until toothpick inserted near center comes out almost clean and cake springs back when touched lightly in center. Cool in pan 15 minutes. Loosen cake with knife around center and edges of pan. Turn cake upside down onto cooling rack or heatproof serving plate. Cool completely, about 1 1/2 hours.
- In 1-quart saucepan, heat all glaze ingredients except 1 teaspoon milk over medium-low heat, stirring occasionally, until chocolate is melted and mixture is smooth. Stir in up to 1 teaspoon milk if necessary for glazing consistency. Pour glaze over cake, allowing some to drizzle down sides. If desired, garnish cake with white chocolate curls and whole cherries. Store loosely covered in refrigerator.
Nutrition Facts : Calories 600, Carbohydrate 77 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 56 g, TransFat 1/2 g
CHOCOLATE CHERRY TRUFFLE CAKE
This is a great make ahead cake for those upcoming Holiday Celebrations. You can bake and freeze it up to two weeks ahead. This is a deliciously moist chocolate cake, with a chocolate truffle filling. Finish it off with a lucious chocolate glaze and garnish with maraschino cherries and white chocolate curls for a real show stopper!
Provided by MarieRynr
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350*F. Grease and flour a 12 cup bundt pan. In medium microwavable bowl, mix filling ingredients. Microwave on High 25 to 35 seconds,stirring every 15 seconds, until melted and smooth; set aside.
- In a large bowl, with an electric mixer, beat cake mix, water, oil, 1/2 tsp almond extract, the eggs and pudding mix on low speed about 1 minute, scraping bowl constantly. With rubber spatula, fold in cherries. Spoon batter into pan, spreading evenly. Carefully spoon filling in ring over batter, being careful not to let filling touch sides of pan.
- Bake 45 to 50 minutes, or until toothpick inserted 1 inch from inside edge of pan comes out clean and top of cake feels firm to the touch and cake pulls away slightly from side of pan. Cool 15 minutes.
- Invert onto heatproof serving plate. Remove pan and let cool completely, about 1 hour.
- In a 1 quart saucepan, heat all glaze ingredients except 1 tsp milk over medium low heat, stirring occasionally, until chocolate is melted and mixture is smooth. Stir in up to 1 tsp of milk, if necessary, for glazing consistency. Pour glaze over cake, allowing some to drizzle down sides. Garnish with white chocolate curls and additional cherries if desired. Store loosely covered in the fridge.
Nutrition Facts : Calories 651.7, Fat 32.5, SaturatedFat 12.2, Cholesterol 71.8, Sodium 557.8, Carbohydrate 89.5, Fiber 3.7, Sugar 67.8, Protein 8.4
CHERRY-CHOCOLATE TRUFFLES
Combine the decadence of truffles with the sweet-tart appeal of chocolate-covered cherries for these treats.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 48
Number Of Ingredients 9
Steps:
- In medium saucepan, combine semisweet chocolate, bittersweet chocolate and half-and-half. Cook over low heat until chocolate is melted, stirring frequently. Remove from heat. Cool 10 minutes.
- With wire whisk, beat butter, 1 tablespoon at a time, into chocolate until smooth and creamy. Beat in cherries and liqueur. Cover; refrigerate 1 1/2 hours, stirring twice, or until mixture is thick and can be molded.
- Spread grated baking bar on sheet of waxed paper. Drop teaspoonfuls of chocolate mixture over grated baking bar; roll each to coat and shape into rough ball. For variety, roll some of the chocolate mixture in cocoa. Place truffles in candy cups. Refrigerate until serving time.
Nutrition Facts : Calories 95, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Truffle, Sodium 30 mg, Sugar 6 g
CHOCOLATE CHERRY TRIFLE DESSERT
I made this recipe up my self. I love chocolate cherries at Christmas time. This is kind of like the black forest desserts.
Provided by snapdragon928
Categories Dessert
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Make pudding with the milk. Let chill a few hours.
- Cut up the chocolate pound cake and put half in a medium to large pretty glass bowl.
- Mix cherries and flavoring.
- After pudding has thickened, layer 1/2 the cherries over the cake in the bowl.
- Cover that with half of pudding.
- Cover that with half the whipped cream.
- Repeat layers. You may need more whipped cream to cover the whole bowl if you are more generous with the whipped cream.
- To step up the chocolate a notch you could use a package of mini chocolate chips to make one more layer on top of the whipped cream, for decoration.
- Chill for about a half hour or so, then serve.
- Doubled with everything but the cake, this overfilled a 9x13 pan, to estimate size. Cooking includes chill time.
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