CLASSIC CHOCOLATE TRUFFLE RECIPE BY TASTY
Here's what you need: semi-sweet chocolate chips, heavy cream, cocoa powder
Provided by Merle O'Neal
Categories Desserts
Yield 4 servings
Number Of Ingredients 3
Steps:
- In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency.
- Pour mixture into a bread pan.
- Allow to sit in refrigerator for 1 hour or until mixture is solid.
- With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
- Roll in cocoa powder for topping.
- Enjoy!
Nutrition Facts : Calories 969 calories, Carbohydrate 82 grams, Fat 77 grams, Fiber 13 grams, Protein 15 grams, Sugar 51 grams
ICE CREAM TRUFFLES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 4h20m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Line 2 quarter-sheet pans with wax paper. Working quickly, portion out the ice cream using a 1 1/2-tablespoon scoop. Line up the scoops, 12 strawberry on one sheet pan and 12 pistachio on the other, and place in the freezer for at least 2 hours.
- Twenty minutes before you are ready to roll the truffles, add the chocolate and coconut oil to a bowl set over a pan of simmering water and allow it to melt and become smooth, 2 to 3 minutes. Mix together.
- Place the pistachios and red jimmies in separate bowls.
- Remove the strawberry ice cream from the freezer. One at a time, drop the ice cream into the chocolate, then remove with a fork and place back on the sheet pan. Immediately sprinkle on the jimmies. Repeat with the remaining strawberry ice cream scoops and return to the freezer.
- Remove the pistachio ice cream and repeat the process above, immediately sprinkling the truffles with the pistachios. Return them to the freezer and allow to firm up, about 2 hours. Transfer to a freezer container and freeze for up to 1 month.
CHOCOLATE TRUFFLE ICE CREAM
Make and share this Chocolate Truffle Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h
Yield 1 auart, about
Number Of Ingredients 7
Steps:
- In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow; set aside.
- Bring the milk to a simmer in a saucepan; whisk in the cocoa and bring the milk back to a simmer; simmer 3 minutes, stirring constantly.
- Slowly beat the hot milk mixture into the egg mixture.
- Pour the entire mixture back into the pan and place over low heat.
- Stir constantly with a whisk or wooden spoon until the custard thickens slightly; be careful not to let the mixture boil or the eggs will scramble.
- Remove from heat and pour the hot custard through a strainer into a large, clean bowl; set aside.
- Bring the cream to a simmer in a small saucepan; immediately remove from the heat and pour the cream over the chopped chocolate in a bowl.
- Stir until the chocolate is melted and the mixture is smooth.
- Combine the chocolate mixtures, then stir in the vanilla; cover and refrigerate until cold or overnight.
- Stir the chilled custard; freeze in 1 or 2 batches in your ice cream maker according to the manufacturer's directions.
- When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours or overnight.
Nutrition Facts : Calories 1945.6, Fat 153, SaturatedFat 92.8, Cholesterol 942.8, Sodium 276.4, Carbohydrate 134.7, Fiber 7.1, Sugar 101.4, Protein 24.9
CHOCOLATE TRUFFLE ICE CREAM
A rich chocolate ice cream reminiscent of chocolate truffles. Easy to make, yet decadent and sensual in flavor.
Provided by nuvious
Categories Frozen Desserts
Time 1h
Yield 1 1/4 Quarts, 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine the half and half and cream in a medium saucepan and put on medium-low heat. Raise temperature to 175 degrees Fahrenheit or bring to a bare simmer if a thermometer is not available.
- Once at temperature remove from heat and add rosemary, nutmeg, sugar, and chocolate syrup and whisk to combine.
- Let mixture cool to room temperature.
- Once Cool, combine the brandy with the mixture and immediately move to a closed container and place in the bottom of your fridge. Allow the flavors to mellow until the mixture is thoroughly chilled, preferably overnight.
- Once chilled and aged properly, add mixture to your ice cream maker (strain if you don't want the rosemary or nutmeg bits) and churn in accordance with the manufacturer's instructions (most churns will finish within 25-30 minutes).
- Mixture will be slightly less than soft-set due to the alcohol when finished churning. Quickly transfer to a closed container and allow it to harden in the freezer overnight. The finished ice cream will continue to harden over the next few days, but can be served as refrigerator soft-serve after an overnight chill.
- Serve in chilled martini glasses (to help prevent hand-heat from melting the ice cream) and garnish with mint, chocolate shavings, or a dusting of cocoa mix.
Nutrition Facts : Calories 501.1, Fat 31.8, SaturatedFat 19.3, Cholesterol 101.4, Sodium 176.7, Carbohydrate 42.1, Fiber 1, Sugar 27.1, Protein 5.4
CHOCOLATE TRUFFLES
Roll Alton Brown's melt-in-your-mouth Chocolate Truffles from Food Network for a luxurious treat that works as a perfect gift.
Provided by Alton Brown
Categories dessert
Time 3h25m
Yield 30 to 35 truffles
Number Of Ingredients 7
Steps:
- Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
- Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
- Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
- Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
- In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
- Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
- Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
WHITE CHOCOLATE AND RASPBERRY ICE CREAM
A very rich and yummy ice cream made with a custard base.
Provided by pelicangal
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
- Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean. Stir white chocolate chips into custard until melted. Pour custard into a large bowl and stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
- Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove the seeds; discard seeds.
- Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 343.5 calories, Carbohydrate 29.3 g, Cholesterol 145.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 14.1 g, Sodium 59.7 mg, Sugar 26.7 g
More about "chocolate truffle ice cream recipes"
HOMEMADE ICE CREAM CHOCOLATE …
From anitalianinmykitchen.com
5/5 (2)Total Time 30 minsCategory DessertCalories 235 per serving
- On low heat place the 4 ounces of dark chocolate (broken into piece(do the same for the milk chocolatin a small-medium bowl over a pot of water (make sure bowl does not touch the water). Melt until smooth, stirring often with a fork or whisk. Remove from heat, let cool down (10-15 minutes), and coat the chocolate molds swirling it around (I used a pastry brush to fill in the empty spotand then tip it over to empty out the excess chocolate (I let it drain for approximately 5-10 minutes over a cookie rack), place them in the freezer for approximately 10 minutes. Meanwhile make the ice cream filling.
- Remove molds from freezer, fill with ice cream filling (be sure not to over fill, just below the border), refreeze for approximately 30 minutes, remove and cover with melted chocolate, carefully remove excess chocolate with a spatula and freeze for 5 hours or even overnight until completely frozen. Remove chocolates carefully from mold, decorate with left over chocolate and chopped nuts or whatever you desire. Serve immediately. Enjoy!
CHOCOLATE TRUFFLE ICE CREAM
From familystylefood.com
5/5 (4)Total Time 6 hrs 40 minsCategory DessertsCalories 357 per serving
- Put the chocolate in a heatproof bowl and set it over a saucepan of simmering water. Let the chocolate melt, stirring until smooth. Set aside to cool.
- Beat the egg yolks and sugar in an electric mixer until thickened and pale, about 5 minutes on medium-high speed.
- Meanwhile, combine the cream, milk, cocoa and salt in a saucepan. Bring the mixture just to a boil - when little bubbles form around the edges of the pan, you're done. Transfer to a container with a pouring spout (like a Pyrex liquid measure) and slowly drizzle into the egg mixture on low speed.
- Return the mixture to the saucepan and cook for 5 - 7 minutes over medium-low heat, whisking constantly, until thickened enough that the whisk leaves a trail in the pan. If you want to be sure, the temperature should read 175 degrees on an instant thermometer.
CHOCOLATE TRUFFLE ICE CREAM | BREYERS®
From breyers.com
18 DAIRY FREE DESSERT RECIPES - BEST EASY & DELICIOUS DESSERTS
From yummyinspirations.net
RECIPE: CHOCOLATE RASPBERRY TRUFFLE ICE CREAM | STYLE AT …
From styleathome.com
WHITE CHOCOLATE RASPBERRY TRUFFLE ICE CREAM - HOUSE OF NASH EATS
From houseofnasheats.com
25 BEST HOMEMADE HOT CHOCOLATE RECIPES - SUGARHERO
From sugarhero.com
NINJA CREAMI RASPBERRY WHITE CHOCOLATE TRUFFLE ICE CREAM
From thetastytravelers.com
EASY CHOCOLATE TRUFFLES | RECIPETINEATS
From recipetineats.pages.dev
CHOCOLATE TRUFFLE – HOMEMADE BRAND ICE CREAM
From homemadebrand.com
20 DESSERT RECIPES USING GREEK YOGURT - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
CHOCOLATE RASPBERRY ICE CREAM TRUFFLES - HUNGRY HAPPENINGS
From hungryhappenings.com
EASY OREO TRUFFLES (4 INGREDIENTS!) - SUGAR & SPARROW
From sugarandsparrow.com
LINDT RECIPES AND CHOCOLATE PAIRINGS - GHIRARDELLI
From
HOMEMADE CHOCOLATE TRUFFLES RECIPE - SALLY'S BAKING …
From sallysbakingaddiction.com
OUR 14 BEST WINTER DESSERT RECIPES FOR ANY OCCASION
From food52.com
AVOCADO ICE CREAM - JUST 4 INGREDIENTS! - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
25 NINJA CREAMI RECIPES WE CAN’T GET ENOUGH OF
From insanelygoodrecipes.com
CHOCOLATE ALMOND BUTTER TRUFFLE HEARTS RECIPE FOR VALENTINE'S DAY
From msn.com
EASY CHOCOLATE TRUFFLES | RECIPETIN EATS
From recipetineats.com
LINDT CLASSIC RECIPE CHOCOLATE BAR 125G (MILK / HAZELNUT / CRISPY)
From hotukdeals.com
NO-CHURN CHOCOLATE TRUFFLE ICE CREAM | NIGELLA'S RECIPES | NIGELLA …
From nigella.com
You'll also love