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Chocolate Truffle Dessert recipe

Chocolate Truffle Dessert.

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
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)

  • 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.

    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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