BEST CHOCOLATE FROSTING
Best chocolate frosting recipe I've found!
Provided by Michelle Ann
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.
Nutrition Facts : Calories 153.9 calories, Carbohydrate 25.6 g, Cholesterol 15.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 4 g, Sodium 44 mg, Sugar 23.4 g
PINK PROSECCO CAKE WITH CHOCOLATE TRUFFLE FROSTING
Provided by Alejandra Ramos
Categories dessert
Time 25m
Yield One 10-inch round cake
Number Of Ingredients 17
Steps:
- For the pink prosecco cake: Preheat the oven to 350 degrees F. Grease two 10-inch round cake pans with nonstick baking spray and line with parchment paper.
- Whisk the flour, baking powder and salt in a large bowl.
- Combine the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, at least 5 minutes. (Don't skip this step!)
- Add the eggs, one at a time, waiting until each one is completely combined before adding the next. Stir in the vanilla, red food coloring, milk, prosecco and raspberry liqueur. Stir in the flour mixture with a wooden spoon until just combined.
- Pour the batter into the prepared pans. Bake until golden and the cake slightly pulls away from the sides, 30 to 35 minutes. Cool the cakes in their pans for 10 minutes, then flip them onto a wire rack to cool completely.
- For the chocolate truffle frosting: While the cakes bake, heat the heavy cream in a medium saucepan until bubbles begin to form. Remove the saucepan from the heat and whisk in the chocolate chips and salt until the chocolate melts and the mixture is smooth. Let cool to room temperature.
- To assemble the cake: Place one cake layer on a serving dish or cake stand. Spread the raspberry jam on top of the cake. Put a generous spoonful of the chocolate frosting on top and spread it to the edges. Put the cake in the refrigerator to set. Once set, add the second cake layer and finish frosting the sides and top of the cake with the remaining chocolate frosting. Decorate as desired.
CHOCOLATE TRUFFLES
You may be tempted to save these chocolate truffles for a special occasion since these smooth, creamy chocolates are divine. But with just a few ingredients, this truffle recipe is easy to make anytime. -Darlene Wiese-Appleby, Creston, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 4
Steps:
- In a microwave, melt chocolate chips and milk; stir until smooth. Stir in vanilla. Refrigerate, covered, 2 hours or until firm enough to roll. , Shape into 1-in. balls. Roll in coatings as desired.
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE TRUFFLES
Indulgent, melt-in-your mouth chocolate truffles don't just come from a box or the candy shop-they're even better when they come from your own kitchen! Homemade chocolate truffles are an economical way to make a gift-worthy treat, but they also allow you to customize and give something that's made with love. And once you learn how to make chocolate truffles, you'll always have a great solution for party-ready sweets. Set these little beauties out at a gathering, and watch them fly off the platter!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 26
Number Of Ingredients 6
Steps:
- Line cookie sheet with foil. In 2-quart saucepan, melt baking chocolate over low heat, stirring constantly; stir in butter until melted and smooth. Remove from heat; stir in whipping cream. Pour mixture into small bowl. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
- Drop mixture by rounded measuring teaspoonfuls onto lined cookie sheet. Return to refrigerator 5 to 10 minutes or until firm enough to shape. Shape into balls. Freeze uncovered 30 minutes.
- In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Using 2 forks, dip and roll chocolate balls, one at a time, into melted chocolate; tap off excess chocolate. Place on lined cookie sheet. Immediately sprinkle with nuts. If chocolate has cooled too much, reheat. Repeat with remaining chocolate balls.
- Refrigerate truffles about 10 minutes or until chocolate is set. Store in covered container in refrigerator. Remove from refrigerator about 10 minutes before serving.
Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Truffle, Sodium 10 mg, Sugar 6 g, TransFat 0 g
SENSUOUS CHOCOLATE TRUFFLES
Steps:
- Line 2 cookie sheets with parchment paper. With a hand mixer, beat frosting, powdered sugar, and vanilla in large bowl until smooth. Using a tablespoon measuring spoon or a 1-ounce cookie scoop, form into balls and place on cookie sheet. Dust truffles with cocoa powder. Cover and refrigerate truffles until ready to serve.
CHOCOLATE TRUFFLES
If the word "ganache" intimidates you, you are not alone. Maybe if the stuff were called "basic, simple and entirely superior chocolate sauce," more people would make it. Ganache is not just chocolate sauce, though; it is also the basis for the easiest chocolate truffles.
Provided by Mark Bittman
Categories easy, quick, snack, candies, dessert
Time 1h30m
Yield About 1 1/2 cups ganache, or 24 truffles
Number Of Ingredients 3
Steps:
- Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
- Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
- If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners' sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.
CHOCOLATE CUPCAKES WITH WHITE TRUFFLE FROSTING
Simple and simply delicious! Cake mix and ready-to-spread frosting mixed with melted chips-what could be easier?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 24 cupcakes.
- In medium microwavable bowl, microwave baking chips uncovered on High 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring until melted and smooth. Cool 5 minutes. Stir in frosting until well blended. Immediately frost or pipe frosting on cupcakes.
- If desired, tie ribbons around cupcakes for decoration. Store loosely covered.
Nutrition Facts : Calories 240, Carbohydrate 33 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 24 g, TransFat 1 g
CHOCOLATE TRUFFLE FROSTING ( AND FILLING )
Here is a frosting I mostly use since ages, it is creamy, foamy, not too sweet, contains no icing sugar . There is a lot of beating involved, and once you have reached the foamy texture you have to work quickly before it gets too firm to handle . Frosting pipes perfect rosettes, truffles , frosting macaroons, fairy cakes, and if sandwiching and frosting a larger cake just double the recipe.
Provided by shirlgirl
Categories Dessert
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium size saucepan cook together the cream, butter and sugar over medium -low heat, and just about bring to the boil.
- Remove from heat and stir in the chopped chocolate pieces, untill all is melted and creamy.
- Transfer the chocolate cream into a deep glass bowl and let cool.
- With electric beaters on high speed start beating the choc-cream before it gets too cool, beating five minutes.
- Gradually adding (only when choc-cream is very cool ) a tablespoonfull at a time of very cold water or whisky or rum.
- Beat till the choc-cream is getting foamy and light in color, then quickly use before it gets too firm.
- Sieve a little cocoa powder over the frosting to give a velvety finish.
Nutrition Facts : Calories 547.2, Fat 49.1, SaturatedFat 30.8, Cholesterol 165, Sodium 148.7, Carbohydrate 27.5, Sugar 25.1, Protein 2
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- In a medium saucepan, combine heavy cream and butter. Cook on med-high, stirring often, until just simmering.
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- Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.
- Scoop the set truffle mixture into 2 teaspoon-sized mounds. This cookie scoop is the perfect size. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. This gets a little sticky, so see my tips above.
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