DARK CHOCOLATE TRUFFLES RECIPE RECIPES

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EASY CHOCOLATE TRUFFLES RECIPE | MARTHA STEWART



Easy Chocolate Truffles Recipe | Martha Stewart image

For these five-ingredient truffles, it takes only a few minutes to whip up a batch of rich ganache from heavy cream and semisweet chocolate. After pouring the mixture into a pan and chilling, you can choose to take the easy route and simply cut them into bite-size squares, or roll up your sleeves and form them into beautiful bonbons. 

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Total Time 3 hours

Prep Time 30 minutes

Yield Makes about 5 dozen

Number Of Ingredients 5

1 2/3 cups heavy cream
Pinch kosher salt
1 pound semisweet chocolate
1 teaspoon pure vanilla extract (optional)
Unsweetened cocoa powder, for coating

Steps:

  • 1. Line an 8-inch square baking pan with parchment, with overhang on two sides. In a saucepan, bring heavy cream and salt to a simmer. 
  • Place chocolate in a heatproof bowl and pour hot cream mixture over top; let stand 5 minutes then stir until smooth. Pour mixture into baking pan and refrigerate until set, at least 2 hours. 
  • When mixture is firm, cut into 1-inch squares and toss in cocoa powder. (See variation section below for instructions on rolling the truffles into balls). To store, box up truffles and refrigerate them at least 15 minutes and up to 2 weeks. 

Nutrition Facts : Calories 51 g, FatContent 4 g, ProteinContent 1 g

DARK CHOCOLATE BROWNIES - THE PIONEER WOMAN



Dark Chocolate Brownies - The Pioneer Woman image

Are you a dark chocolate person or a milk chocolate person? I have to say, I’m more in the light/milk chocolate camp myself.

Provided by Ree Drummond

Categories     Valentine's Day    dessert    main dish

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 16 servings

Number Of Ingredients 9

1 c. Butter
5 oz. weight Unsweetened Chocolate
1/4 c. Unsweetened Cocoa Powder
2 c. Sugar
1 tbsp. Vanilla
3 whole Large Eggs
1 1/4 c. Flour
3/4 c. Semi-Sweet Chocolate Chips
Powdered Sugar, For Sifting

Steps:

  • Preheat oven to 350 degrees. In a medium-large saucepan, melt the butter with the unsweetened chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.Stir in sugar and vanilla until just combined.One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined. Pour batter (it will be very thick!) into a greased 8 x 8 or 9 x 13 baking pan. (Square pan will result in thicker brownies.) Spread to even out the top and place in the oven. Bake for 40 minutes, then check the brownies with a toothpick. If it is overly gooey/messy, return to the oven for 5 to 10 more minutes. (Just be careful not to burn the edges.) Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares. The brownies are very rich! *Note: When warm the brownies will seem overly gooey/soft. As they cool, they will firm up. (Brownies are best several hours after baking, or even the next day!)

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