MILK BAR BIRTHDAY CAKE TRUFFLES | RECIPE - RACHAEL RAY SHOW
Don't limit yourself to birthday cake; you can use any cake scrap and any leftover fillings, crumbs, or crunches from your kitchen
Provided by Christina Tosi
Number Of Ingredients 15
Steps:
- For the Birthday Cake Sand: Preheat the oven to 300°F
- Combine the sugars, flour, baking powder, salt and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well-combined
- Add the oil and vanilla, and mix to combine
- The wet ingredients will act as glue to help the dry ingredients form small sandy clusters; continue paddling until the small clusters form
- Spread on a parchment paper-lined baking sheet, then bake for 15 minutes
- Let cool completely, then use a food processor to grind into a sand-like texture
- (The sand will not adhere to the white chocolate shell in the birthday cake truffle recipe unless finely ground
- ) Store in an airtight container at room temperature for up to 1 week, or refrigerated or frozen for up to 1 month
- For the Truffles: Combine the milk and vanilla in a medium bowl; set aside about 2 tablespoons vanilla milk
- Add the cake scraps to the bowl with the other 2 tablespoons vanilla milk and, using your hands, toss until moist enough to knead into a ball, gradually adding the reserved 2 tablespoons vanilla milk if needed
- (Depending on the moistness of the cake scraps, more or less of the liquid binder may be needed
- ) Using a small ice cream scoop, portion out 12 even balls, each half the size of a ping-pong ball
- If using the sprinkles, add them to the center of each ball and seal the edges to enclose
- Roll each ball between your palms to shape and smooth into a round sphere
- Put the Birthday Cake Sand in a bowl
- Wearing latex gloves, put 2 tablespoons melted white chocolate in the palm of your hand and roll each ball between your palms, coating it in a thin layer of melted chocolate; add more chocolate as needed
- Put 3 or 4 chocolate-covered balls at a time into the bowl of ground crumbs
- Immediately toss to coat, before the chocolate shell sets and no longer acts as a glue
- (If the chocolate sets before coating, just coat the ball in another thin layer of melted chocolate
- ) Refrigerate for at least 5 minutes to fully set the chocolate shells
- Serve immediately or refrigerate in an airtight container for up to 1 week
CHOCOLATE TRUFFLE CRUMB BARS RECIPE - FOOD.COM
I needed to make a quick chocolate cookie to send to my godchild for her birthday. She is in college now (I feel so old) and she thought these were "the bomb" (her quote). I got this recipe from Camilla Saulsbury's Cake Mix Cookies book. Obviously, it travels well. Rich with a cake mix crust. I may have spent 10 minutes mixing these up.
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 24-36 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray.
- In a large bowl, place the cake mix, melted butter and egg.
- Blend 1 to 2 minutes with mixer set on medium speed until crumbly.
- Set aside 1 cup of the crumb mixture.
- Firmly press remaining crumb mixture into bottom of pan.
- Bake 15 minutes.
- In a medium saucepan, combine 1 cup of the chocolate chips and condensed milk.
- Warm over low heat, stirring until smooth.
- Remove from heat and stir in vanilla.
- Spread over hot crust.
- Stir walnuts and remaining 1 cup chocolate chips into reserved crumb mixture.
- Sprinkle over chocolate filling.
- Bake 25 to 28 minutes or until topping is firm to the touch.
- Transfer to wire rack and cool completely.
- Cut into bars.
Nutrition Facts : Calories 271.2, FatContent 14.9, SaturatedFatContent 6.1, CholesterolContent 20.1, SodiumContent 226.3, CarbohydrateContent 34.4, FiberContent 1.7, SugarContent 25.1, ProteinContent 4.2
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TRIPLE CHOCOLATE TRUFFLE BARS RECIPE | LAND O’LAKES
From landolakes.com
Reviews 4.2
Total Time 0 minutes
Category Bar, Butter, Cream, Sweet, Baking, Making It Photo-Ready, Dairy, Dairy, Dessert
Calories 110 calories per serving
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MILK CHOCOLATE TRUFFLES RECIPE | LINDT UK
Discover our sumptuous, smooth and irresistibly creamy Lindt GOLD BAR Milk chocolate - ideal for making these delicious milk chocolate truffles. The perfect gift for friends... or for treating yourself.
Chocolatier’s Tip
When shaping, try to handle as little as possible as the heat of your palms will cause the truffles to melt. If making this recipe for someone following a gluten-free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.
From lindt.co.uk
- 1. Put the chopped chocolate into a heat-proof bowl and set aside. 2. Pour the cream into a saucepan and bring to the boil. Remove from the heat and pour over the chopped chocolate. Add the butter and stir until melted and you have a smooth milk chocolate ganache. Leave to cool completely before covering and chilling for 2 hours -or until firm enough to shape. 3. Line separate plates with greaseproof paper and cover with your chosen decorations. 4. Remove the ganache from the fridge 10 minutes before you want to shape the truffles. Using a melon baller, small ice cream scoop or teaspoon, scoop the ganache into a small ball. 5. Use your fingertips to quickly and gently roll into a smooth ball (see Tip). 6. Roll in your chosen decorations to coat, before setting onto a plate. Repeat until you have used up all the ganache (you should have around 20 truffles). 7. Set onto a flat plate, cover and chill until ready to serve.
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