HUNGARIAN HONEY TRUFFLE RECIPES

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CHOCOLATE THUMBPRINT COOKIES RECIPE: HOW TO MAKE IT



Chocolate Thumbprint Cookies Recipe: How to Make It image

My group of friends had a weekly "movie night" during winters on Martha's Vineyard, and we'd take turns making a chocolate treat to share. These terrific cookies were an instant success. Once they debuted, I had to make them many more times. —Laura Bryant German, W. Warren, Massachusetts

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield about 2-1/2 dozen.

Number Of Ingredients 15

1/2 cup butter, softened
2/3 cup sugar
1 large egg, separated, room temperature
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped walnuts
FILLING:
1/2 cup confectioners' sugar
1 tablespoon butter, softened
2 teaspoons whole milk
1/4 teaspoon vanilla extract
24 milk chocolate kisses

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 1 hour. , In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° until center is set, 10-12 minutes. , For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.

Nutrition Facts : Calories 117 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 52mg sodium, CarbohydrateContent 13g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

CHOCOLATE TRUFFLE CAKES WITH CAPPUCCINO WHIPPED CREAM ...



Chocolate Truffle Cakes with Cappuccino Whipped Cream ... image

These tiny chocolate truffle cakes, topped with cappuccino whipped cream, will satisfy any chocolate lover's craving.

Provided by Karen's Kitchen Stories

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Number Of Ingredients 11

2 1/2 tablespoons unsalted butter, plus more for brushing the baking pans/rings
All purpose flour or cocoa powder for dusting the rings
4 ounces bittersweet chocolate, chopped
1 tablespoon Kahlùa
1 large room temperature egg
1 large room temperature egg yolk
3 tablespoons sugar
2 tablespoons confectioner's sugar
1 teaspoon unsweetened cocoa powder
1/4 teaspoon instant espresso powder
1/2 cup cold whipping cream

Steps:

  • Cut parchment paper and foil into 3 five inch squares each. Place the parchment on top of the foil.
  • Place 3 inch baking rings on top of the parchment and bring the parchment and foil up over the sides of the rings to create a pan. Brush the parchment and the rings with butter and dust very lightly with flour or cocoa powder.
  • Heat your oven to 350 degrees F.
  • Place the melted butter and chopped chocolate in a bowl and microwave for about 60 to 90 minutes. Stir until smooth. Add the Kahlua and whisk.
  • In a small bowl, add the egg, egg yolk, and sugar and beat with a hand mixer on high for about 5 minutes, until tripled in size.
  • Add 1/4 of the egg mixture to the chocolate mixture and stir.
  • Fold all of the chocolate mixture into the egg mixture and then divide the mixture among the three prepared baking rings placed on a baking sheet.
  • Bake the cakes for 20 minutes. Remove the pan from the oven and let rest for 10 minutes in the rings on a wire rack.
  • Remove the cakes from the rings and onto a wire rack to cool completely.
  • Place the confectioner's sugar, unsweetened cocoa powder, and instant espresso powder in a small bowl.
  • Gradually whisk in the whipping cream.
  • Whip with a hand mixer until you have stiff peaks, about 1 minute.

Nutrition Facts : Calories 533.64, FatContent 35.56, SaturatedFatContent 21.33, CarbohydrateContent 40.84, FiberContent 5.88, SugarContent 8.05, ProteinContent 10.79, SodiumContent 36.73, CholesterolContent 145.87

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