Use the suggestions or any liqueur in thisrich dessert that’s luscious year-round. Cut the chocolate mixtureinto stars for a Christmas gathering or hearts for your Valentine’sDay dinner.
Recipe: Chocolate TruffleDessert
6 ounces bittersweet or semisweetchocolate, chopped, or 6 ounces semisweet chocolate pieces
Chill a small mixing bowl and the beatersof an electric mixer. Meanwhile, line an 8 x 8 x 2-inch pan withplastic wrap, extending the plastic wrap over the edges of thepan; set aside.
In a heavy medium saucepan melt choppedchocolate or chocolate pieces over very low heat, stirring constantlyuntil the chocolate begins to melt. Immediately remove from theheat; stir until smooth. Set aside.
In the chilled mixing bowl combine whippingcream and 1 tablespoon of the liqueur or milk. Beat with thechilled beaters on low speed until soft peaks form (tips curl).Cover and refrigerate for up to 2 hours or until needed.
In a heavy small saucepan stir togetheregg yolks, remaining liqueur or milk, and sugar. Cook and stirwith a wire whisk over medium-low heat until mixture is verythick (about 8 minutes). Remove from heat; pour mixture intoa medium mixing bowl.
Add the melted chocolate, 2 tablespoonsat a time, to the hot mixture, beating on medium speed untilcombined (the mixture will be thick). Add 1/2 cup of the whippedcream mixture; beat on low speed until smooth. Gently fold inremaining whipped cream mixture. Spoon the mixture into the preparedpan, spreading as necessary to make an even layer. Cover andfreeze about 4 hours or until firm enough to cut.
Invert the frozen mixture onto a waxed-paper-linedbaking sheet. Carefully remove plastic wrap. Using 1, 2, and3-inch cookie cutters, cut shapes from chocolate, dipping cuttersinto warm water between cuts to prevent sticking, if necessary.Cover and return shapes to freezer until serving time.
To serve, drizzle plates with melted whiteand/or dark chocolate, if desired. Top with chocolate cutouts.If desired, garnish with shaved white chocolate. Store any leftovers,covered, in the freezer.
1 cup whipping cream
1/4 cup Irish cream liqueur, Kahlua, Amaretto, or milk
2 large egg yolks, slightly beaten
2 tablespoons granulated sugar
Melted white and/or dark chocolate (optional)
White chocolate shavings (optional)
Makes about 6 servings.
Make-Ahead Tip: Tightly wrap and freezethe cutouts up to 1 day ahead.
Nutritional facts per serving: calories:518, total fat: 42g, saturated fat: 25g, cholesterol: 191mg,sodium: 44mg, carbohydrate: 35g, fiber: 3g, protein: 6g, vitaminA: 22%, vitamin C: 1%, calcium: 7%, iron: 10%
Recipe provided by Better Homes and Gardens- BHG.com a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.
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