STRAWBERRY CHOCOLATE TRUFFLES
The ever-popular combination of strawberries and chocolate shines in these rich, decadent truffles. I often double the recipe to give as gifts. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3-1/2 dozen.
Number Of Ingredients 5
Steps:
- Place chocolate in a food processor; cover and process until chopped. In a small saucepan, bring cream just to a boil. Pour over chocolate; cover and process until smooth. Stir in spreadable fruit and vanilla until combined. Transfer to a small bowl; cool to room temperature, stirring occasionally. Refrigerate until firm, about 3 hours., Shape into 1-in. balls. Roll in almonds.
Nutrition Facts : Calories 147 calories, Fat 10g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 17mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-FILLED CREAM PUFFS
"This is a heavenly dessert for chocolate lovers," relates Kathy Kittell of Lenexa, Kansas. "Each puff is stuffed with chocolate cream and drizzled with chocolate glaze."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. , Cover a baking sheet with foil; grease foil. Drop batter into six mounds onto foil. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer. Remove puffs to a wire rack. Immediately cut a slit in each for steam to escape. , In a bowl, beat cream until soft peaks form. Gradually add sugar and cocoa, beating until almost stiff. Split puffs and remove soft dough. Add filling; replace tops. Melt chocolate and butter; stir in sugar and water. Drizzle over puffs. Chill.
Nutrition Facts : Calories 487 calories, Fat 34g fat (20g saturated fat), Cholesterol 232mg cholesterol, Sodium 292mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 2g fiber), Protein 8g protein.
CHOCOLATE STRAWBERRY CREAM PUFFS RECIPE BY TASTY
Here's what you need: strawberries, egg yolks, heavy cream, granulated sugar, cornstarch, water, butter, flour, vanilla, eggs, chocolate chips
Provided by Alix Traeger
Categories Desserts
Yield 15 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F (220°C).
- Cut the tops off the strawberries and cut into pieces. Set aside.
- In a pot over low heat, combine egg yolks, heavy cream, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.
- Once the mixture starts to thicken, add in the strawberries, stirring until smooth.
- Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill.
- In a pot, combine the water and butter, bringing it to a boil. Add the flour and stir until the dough comes together in a ball. Remove from heat.
- Add in the vanilla and eggs one a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip.
- On a baking sheet lined with parchment paper, pipe 1-inch (2½ cm) mounds.
- Bake for 20 minutes until the pastry has risen considerably and the insides are dry.
- Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream.
- Microwave the chocolate at 30-second intervals until smooth. Mix in coconut oil if using.
- Dip the top of each filled cream puff into the chocolate, dripping off any excess.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 19 grams, Fat 26 grams, Fiber 1 gram, Protein 5 grams, Sugar 8 grams
CHOCOLATE CREAM-PUFF TRIFLE
All the components of our trifle are make-ahead, including the airy chocolate cream puffs. Be sure to check out our piping and assembly tips.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h35m
Number Of Ingredients 24
Steps:
- Dried fruit:Bring anisette just to a simmer in a small pot. Add dried fruit and simmer 1 minute. Remove from heat; let sit at least 1 hour and up to 3 days at room temperature.
- Pate a choux puffs:Preheat oven to 375 degrees. Bring butter, sugar, salt, and water to a boil in a small saucepan. Remove from heat. Quickly stir in flour with a wooden spoon. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides of pan and a film forms on bottom, about 1 1/2 minutes. Transfer to a bowl and beat with a mixer on low speed until cool, about 2 minutes. Beat in eggs and egg white, 1 at a time. Increase speed to medium and beat until a soft peak forms when you touch dough with your finger, about 2 minutes. Transfer to a pastry bag fitted with a 1/2-inch plain tip (Ateco #806). Pipe dough into thirty 1-to-1 1/4-inch mounds, 1 1/2 inches apart, on 2 parchment-lined baking sheets. Smooth tip of each mound with a moistened finger, then bake until puffed and golden, about 30 minutes. Let cool completely. Choux puffs can be made 2 days ahead and stored in refrigerator, or frozen up to 1 month.
- Chocolate pastry cream:Place chocolate in a bowl and set a fine sieve over bowl. Bring milk and 1/3 cup sugar almost to a boil in a saucepan; remove from heat. Whisk together egg yolks and remaining 2 tablespoons sugar in another bowl until thick, 2 minutes. Sprinkle in flour and salt, then whisk to combine. Whisk in half of hot milk, then pour mixture into remaining milk in pan. Bring to a boil quickly, whisking very fast to prevent scorching, about 1 minute. Pour mixture through sieve over chocolate, then whisk to combine. Press plastic wrap directly on surface of pastry cream to cover and refrigerate until cold, about 1 hour. Pastry cream can be made up to 2 days ahead.
- Ricotta cream:Beat together ricotta, cream, sugar, orange zest, anisette, and salt with a mixer on medium-high speed until very thick and fluffy. Stir in chocolate and refrigerate until ready to use. Ricotta cream can be made up to 2 days ahead.
- Assembly:Place chocolate pastry cream in a pastry bag fitted with a 1/4-inch plain tip (Ateco #801). Make a small hole in bottom of each choux puff with a paring knife. Insert pastry-bag tip into hole in each puff and squeeze bag until puffs are completely filled with pastry cream. (See Cook's Notes.) Spread half of ricotta cream in a 12-to-16-cup trifle bowl. Top with half of marmalade, then sprinkle with half of dried fruit and soaking liquid. Top with 15 cream puffs. Repeat layering with remaining ricotta cream, marmalade, dried fruit, and cream puffs. Top with whipped cream. Refrigerate at least 30 minutes and up to 4 hours before serving.
CHOCOLATE CREAM PUFFS
Chocolate puffs with chocolate cream filling are a favorite with this family. They aren't difficult to make and most of the required time is hands off. This was my mother's recipe and she made it once a year, usually at Christmas. I hope that you enjoy these as much as we do!
Provided by Bren
Categories Desserts Chocolate Dessert Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with some shortening. Put beaters into the freezer to chill.
- Combine water and shortening in a saucepan and bring to a rolling boil over medium-high heat. Add flour, cocoa powder, sugar, and salt all at once and reduce heat to low. Stir mixture vigorously until it leaves the sides of the pan and forms a ball, about 1 minute. Remove from heat and cool for 5 minutes.
- Beat in eggs, one at a time, with chilled beaters, beating vigorously after each addition until batter is smooth and glossy. Drop dough into 6 mounds on the prepared baking sheet.
- Bake in the preheated oven until puffed and dry, 25 to 30 minutes.
- Remove from the oven and pierce the side of each puff with a knife to allow steam to escape. Transfer onto a wire rack to cool completely, abut 20 minutes.
- Meanwhile, combine sugar, cocoa powder and whipping cream in a bowl for the filling. Beat with an electric mixer until stiff peaks form. Refrigerate until needed.
- Cut cooled puffs in half horizontally. Fill with cocoa whipped cream.
- For the glaze, pour whipping cream into a small pot and heat until hot. Remove from heat and stir in chocolate chips until melted. Allow to cool slightly. Drizzle chocolate glaze over the cream puffs and refrigerate until serving.
Nutrition Facts : Calories 310.6 calories, Carbohydrate 30.7 g, Cholesterol 81.7 mg, Fat 21 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 9.3 g, Sodium 56.8 mg, Sugar 18.5 g
RAW STRAWBERRY-FILLED CHOCOLATE TRUFFLES
This no-bake truffle is raw and can easily be made organic. They are small enough to be guilt-free!
Provided by Love2CookMommy
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 35m
Yield 32
Number Of Ingredients 11
Steps:
- Whisk 2 cups coconut oil, cocoa powder, 1/2 cup honey, and stevia powder together in a bowl until smooth.
- Blend strawberries, 1/4 cup coconut oil, sunflower seed butter, 2 tablespoons honey, lemon juice, vanilla bean seeds, and rock salt in a food processor until smooth; transfer to a bowl and refrigerate.
- Pour 1/2 the chocolate mixture into the bottoms of truffle molds or ice cube trays; freeze until partially hardened, about 10 minutes. Keep the remaining chocolate at room temperature.
- Spoon 1 1/2 teaspoons to 1 tablespoon strawberry filling over frozen chocolate; top each with remaining chocolate, filling molds to the top. Freeze truffles until set, about 15 minutes more.
Nutrition Facts : Calories 176.3 calories, Carbohydrate 8.7 g, Fat 17.1 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 14.4 g, Sodium 29.4 mg, Sugar 6.1 g
CHOCOLATE TRUFFLE FILLING
This recipe is from Colette Peters, in a wonderful book called Cakes To Dream On. This is one of the many recipes I tested when making my daughter's first birthday cake. Fabulous filling, couldn't ask for any better. I made one batch using almond extract, and one using 1/2 vanilla and 1/2 orange extract.
Provided by Kay D.
Categories Dessert
Time 20m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Put the chocolate in a large bowl.
- In a small saucepan, heat the cream just until it starts to bubble.
- Pour the cream over the chocolate; make sure all the chocolate is covered by the cream (push some pieces down if you need to).
- Cover the bowl and let it sit there, undisturbed, for 10 minutes, until the chocolate has melted.
- Whisk the mixture until the chocolate is dark and shiny, then cool to room temperature, or stick it in the fridge until ready to use.
- If you refrigerate the filling before you put it on the cake, it will get very hard, and you'll need to pop it in the microwave for a few seconds to loosen it up.
- You can, of course, pour it over the top of cake while it's still warm for a beautiful, smooth, shiny ganache topping.
Nutrition Facts : Calories 1262.7, Fat 133, SaturatedFat 82.4, Cholesterol 163, Sodium 86, Carbohydrate 54.1, Fiber 28.2, Sugar 1.7, Protein 24.4
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