DARK CHOCOLATE TRUFFLES
Provided by Tyler Florence
Categories dessert
Time 3h40m
Yield 15 to 20 candies, depending on size
Number Of Ingredients 4
Steps:
- In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.
- Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat. Then use the forks to carefully transfer them to a parchment or waxed paper lined baking sheet.
DARK CHOCOLATE TRUFFLES
Provided by Tyler Florence
Categories dessert
Time 3h40m
Yield 15 to 20 candies, depending on size
Number Of Ingredients 4
Steps:
- In a saucepan, bring the cream just to a simmer over medium-low to low heat. Pour the cream over the chocolate in a bowl and cover with plastic wrap. Let stand about 10 minutes to melt the chocolate.
- Add the vanilla and stir until smooth. Set aside to cool to room temperature, 30 minutes to 1 hour.
- Then beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored. If the chocolate has cooled enough, it will be ready to form truffles right away. If the chocolate is still too soft to hold its shape when rolled in a ball, spread over the bottom of a baking dish and smooth the top. Refrigerate until firmed, but still scoopable, up to 2 hours.
- Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate and gently roll into a ball. Place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a baking sheet lined with parchment or waxed paper.
- If making the truffles a day or two ahead of time, let them stand at room temperature for at least 1 hour before serving.
DARK CHOCOLATE TRUFFLES
These rich dark chocolate truffles are as good as anything you'd get from a chocolatier. Even more amazing? They're vegan.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 28
Number Of Ingredients 6
Steps:
- Heat chocolate, oil, and 3 tablespoons water in a double boiler, stirring, until just melted. Remove from heat and stir in vanilla and sea salt.
- Transfer to an 8-inch baking dish and refrigerate until mixture is set but still pliable, about 2 hours.
- Using a 1-inch scoop or melon baller, scoop out chocolate mixture and transfer to a parchment-lined baking sheet. Coat hands in cocoa and roll chocolate into balls. Refrigerate on parchment-lined baking sheet 10 minutes.
Nutrition Facts : Calories 188 g, Fat 15 g, Fiber 2 g, Protein 1 g, SaturatedFat 10 g, Sodium 33 g
DEEP DARK CHOCOLATE TRUFFLE BARS
This is a quick and easy recipe for cookies made with a sugar cookie dough starter. These cookies have a crunchy cookie crust and a liqueur spiked layer of chocolate fudge. This recipe comes from Camilla Saulsbury.
Provided by mary winecoff
Categories Dessert
Time 30m
Yield 36 pieces
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F
- Spray a 13 x 9 inch pan with cooking spray or line with foil.
- Cut cookie dough into 1/4 inch thick slices.
- Arrange slices in bottom of pan.
- With floured fingers, press dough evenly to form crust.
- Bake 15 - 18 minutes or until deep golden brown.
- Cool completely.
- In medium saucepan over low heat combine semisweet chocolate chips and sweetened condensed milk; cook and stir until smooth and chips are melted.
- Remove from heat and stir in liqueur; spread over cooled crust.
- In small saucepan over low heat combine white chocolate chips and shortening.
- Stir until melted and smooth.
- Drizzle over chocolate-liqueur layer.
- Refrigerate 1-2 hours or until set.
- Cut into bars or squares.
Nutrition Facts : Calories 146.6, Fat 7.1, SaturatedFat 3.1, Cholesterol 8.2, Sodium 76.7, Carbohydrate 20.2, Fiber 0.5, Sugar 14.3, Protein 1.9
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