CHOCOLATE TRUFFLE MOUSSE RECIPES
CHOCOLATE MOUSSE TRUFFLES RECIPE - FOOD.COM
Make and share this Chocolate Mousse Truffles recipe from Food.com.
Total Time 4 hours 30 minutes
Prep Time 30 minutes
Cook Time 4 hours
Yield 72 truffles
Number Of Ingredients 5
Steps:
- Place cream and butter in saucepan and bring to rolling boil. Remove from heat and let cool.
- Melt chocolate in double boiler.
- Stir melted chocolate into cream. Mix with beater until smooth.
- Add vanilla and mix again until smooth.
- Refrigerate until mixture is solid enough to scoop, at least 4 hours.
- Scoop out small balls and roll in cocoa powder.
- Place in candy cups to serve.
- Keep refrigerated.
Nutrition Facts : Calories 55.4, FatContent 5.8, SaturatedFatContent 3.6, CholesterolContent 9.3, SodiumContent 4.6, CarbohydrateContent 2.1, FiberContent 1.1, SugarContent 0.1, ProteinContent 0.9
CHOCOLATE MOUSSE WITH TRUFFLES RECIPE | EAT SMARTER USA
The Chocolate Mousse with Truffles recipe out of our category Tartlet! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Total Time 15 hours 30 minutes
Yield 4
Number Of Ingredients 8
Steps:
- For the mousse: chop chocolate finely and melt in a small saucepan with cream over hot water bath. Add butter and sugar, stirring. Add Amaretto and whisk with a hand mixer for 5 minutes until frothy. Cover and refrigerate overnight.
- Next day, whisk with an electric mixer until fluffy. Rinse 4 ramekins with cold water and pour mixture into them. Refrigerate for 2-3 hours. breifly dip into hot water and invert onto plates. Top with truffles and garnish with rose petals. Serve.
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CHOCOLATE TRUFFLE DESSERT RECIPE: HOW TO MAKE IT
Chocolate lovers will savor this impressive dessert, featuring a brownie base and chocolate mousse filling. —Lisa Otis, New Paltz, New York
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 25 minutes
Category Desserts
Calories 452 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 25 minutes
Category Desserts
Calories 452 calories per serving
- In a large bowl, cream butter and sugar until light and fluffy. Add chocolate; mix well. Add egg yolks, one at a time, beating well after each addition. Add milk and vanilla; mix well. Combine the flour, baking powder and salt; stir into chocolate mixture just until blended. , In a small bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased and floured 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small saucepan, combine chocolate chips, 3/4 cup cream, sugar, butter and coffee granules. Cook and stir over low heat until sugar is dissolved and chips are melted. Stir a small amount of hot liquid into egg yolks; return all to the pan. Cook and stir for 2 minutes or until mixture is slightly thickened. Remove from the heat; stir in vanilla. , Sprinkle gelatin over cold water; let stand for 1 minute. Add a small amount of hot liquid to gelatin; stir until gelatin is dissolved. Stir into chocolate mixture. Pour into a large bowl. Set the bowl in a larger bowl of ice water; stir occasionally until thickened, about 30 minutes., Remove sides of springform pan. Cut a hole in the corner of a pastry or plastic bag; fill bag with 1/4 cup mousse. Set aside for garnish. Spoon half of the remaining mousse over brownie layer, spreading evenly over top and around sides., In another large bowl, beat the remaining cream until soft peaks form. Add a third of the whipped cream to the remaining mousse; beat on low speed. Fold in remaining whipped cream. Spread over truffle mousse layer. , Gently press cookies into sides of dessert. Pipe reserved mousse on top. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting.
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CHOCOLATE TRUFFLES RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 53 minutes
Category dessert
Cuisine european
Reviews 4.6
Total Time 1 hours 53 minutes
Category dessert
Cuisine european
- With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.
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This recipe is the winner, hands down! Just in case you want to know what it is that I'm saying -- this is the dessert that my friend Judy chose for her very elegant dinner party. This is not easy at all! It's very involved but it is so worth it! I can't begin to tell you; takes 3 hours plus baking, cooling and chilling times. Allow the truffle cake to chill overnight before serving. I am posting this for safe keeping.
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From food.com
Reviews 5.0
Total Time 4 hours
Calories 697.4 per serving
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Reviews 5.0
Total Time 4 hours
Calories 697.4 per serving
- Spoon a pool of raspberry-cassis sauce onto a dessert plate. Lay a slice of cake on top of sauce. Garnish with fresh raspberries.
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I first made French silk pie when I was in high school. Years later, I tinkered with the recipe until I was happy with it. Now it’s one of my husband's favorites. —Lisa Francis, Elba, Alabama
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Reviews 4.8
Total Time 50 minutes
Category Desserts
Calories 450 calories per serving
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Reviews 4.8
Total Time 50 minutes
Category Desserts
Calories 450 calories per serving
- Cut pie crust in half. Repackage and refrigerate 1 half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edge., Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake until crust is golden brown, about 2 minutes longer. Cool on a wire rack., In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally. , In a small bowl, cream butter until light and fluffy, 5-7 minutes. Add cooled chocolate mixture; beat on high speed until light and fluffy, about 5 minutes. , In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture. , Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.
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