HOW TO MAKE TRUFFLE BUTTER RECIPES

Name: Chocolate Truffle Cake
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 16 servings.
Ingredients: 2-1/2 cups 2% milk; 1 cup butter, cubed; 8 ounces semisweet chocolate, chopped; 3 large eggs, room temperature; 2 teaspoons vanilla extract; 2-2/3 cups all-purpose flour; 2 cups sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; FILLING:; 6 tablespoons butter, cubed; 4 ounces bittersweet chocolate, chopped; 2-1/2 cups confectioners' sugar; 1/2 cup heavy whipping cream; GANACHE:; 10 ounces semisweet chocolate, chopped; 2/3 cup heavy whipping cream

CHOCOLATE TRUFFLE CAKE RECIPE: HOW TO MAKE IT

Chocolate Truffle Cake Recipe: How to Make It image

Love chocolate? Then this tender, luxurious layer cake is for you. With a ganache glaze and a fabulous bittersweet filling, the indulgence is so worth it. —JoAnn Koerkenmeier, Damiansville, Illinois

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 35 minutes

Cook Time 25 minutes

Yield 16 servings.

Number Of Ingredients 17

Ingredients

2-1/2 cups 2% milk
1 cup butter, cubed
8 ounces semisweet chocolate, chopped
3 large eggs, room temperature
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
FILLING:
6 tablespoons butter, cubed
4 ounces bittersweet chocolate, chopped
2-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream
GANACHE:
10 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream

Steps:

In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes., Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). , Transfer to 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and heavy whipping cream until smooth., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency., Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 676 calories, FatContent 38g fat (22g saturated fat), CholesterolContent 109mg cholesterol, SodiumContent 299mg sodium, CarbohydrateContent 84g carbohydrate (63g sugars, FiberContent 3g fiber), ProteinContent 8g protein.

FETTUCCINE WITH WHITE TRUFFLE BUTTER AND MUSHROOMS RECIPE ...

Fettuccine with White Truffle Butter and Mushrooms Recipe ... image

Provided by Ina Garten

Categories main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

Kosher salt and freshly ground black pepperKosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon good olive oil
12 ounces cremini mushrooms, stems removed, caps sliced 1/4-inch thick
1/2 cup heavy cream
3 ounces white truffle butter
8.82 ounces fresh fettuccine
3 tablespoons chopped fresh chives, plus extra for garnish
1/4 cup freshly grated Parmesan, plus extra for garnish

Steps:

Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.
Transfer the mushrooms to a bowl and rinse out the pan.
Pour the cream into the saute pan and heat it over medium heat until it simmers. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.
Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.
Note: This recipe was doubled for filming.

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