THE BEST TRUFFLE RECIPE RECIPES

Name: Mocha Truffle Bars
Prep time: 10 min
Total time: 1 h 30 min
Yield: 16 servings
Cuisine: American
Ingredients: 1 (14.3-oz.) package Oreos; 5 tbsp. melted butter; 8 oz. unsweetened baking chocolate, chopped; 1 c. (2 sticks) butter, softened; 1 tsp. pure vanilla extract; 4 c. powdered sugar; 1/4 c. heavy cream; 3 tbsp. brewed coffee; 1/2 tsp. kosher salt; 1 c. semisweet chocolate chips; 1 c. heavy cream

MOCHA TRUFFLE BARS - BEST DESSERT BARS RECIPES - DELISH.…

Mocha Truffle Bars - Best Dessert Bars Recipes - Delish.… image

Get your coffee and chocolate fix in one delicious no-bake bite with this recipe for Mocha Truffle Bars from Delish.com.

Provided by Candace Braun Davison

Categories nut-free vegetarian dinner party dessert

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 16 servings

Number Of Ingredients 11

Ingredients

1 (14.3-oz.) package Oreos
5 tbsp. melted butter
8 oz. unsweetened baking chocolate, chopped
1 c. (2 sticks) butter, softened
1 tsp. pure vanilla extract
4 c. powdered sugar
1/4 c. heavy cream
3 tbsp. brewed coffee
1/2 tsp. kosher salt
1 c. semisweet chocolate chips
1 c. heavy cream

Steps:

Make the crust: Place Oreo cookies in a resealable plastic bag and use a rolling pin to crush into a fine crumble. Add melted butter and toss to combine.
Place a sheet of parchment paper on the bottom of a 9"-x-9" baking dish and pour in Oreo mixture, pressing down to form a crust.
Make the mocha truffle: Melt chocolate in 30-second intervals in the microwave until fully melted, then set aside to cool.
In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat butter and vanilla on medium until light and fluffy. Turn mixer to low and gradually mix in powdered sugar, 2 cups at a time. Once combined, mix in 1/4 cup heavy cream, coffee, chocolate, and salt until fully incorporated and smooth. Transfer to baking dish and smooth evenly on top of Oreo crust, then chill in the refrigerator while making ganache.
Make the ganache: Put semisweet chocolate chips in a medium mixing bowl. Heat remaining 1 cup heavy cream in a saucepan over medium heat, just until small bubbles form. Pour warm cream on top of chocolate chips and let sit for 5 minutes, until chocolate has mostly melted. Whisk to combine, then pour on top of truffle bars and smooth evenly.
Refrigerate truffle bars for 2 hours before slicing and serving.

TRUFFLE BUTTER RECIPE - FOOD NETWORK

Truffle Butter Recipe - Food Network image

Provided by Food Network

Categories side-dish

Yield 1 pound log

Number Of Ingredients 3

Ingredients

1 pound unsalted butter, softened
White truffle oil to taste
Salt to taste

Steps:

In a small mixing bowl, combine the butter and truffle oil together. Season with salt to taste. Spoon the butter onto a large piece of plastic wrap and form into a log, about 1 inch thick. Wrap the log tightly and place in the refrigerator until ready to use.

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If you delight in the taste of chocolate, then this is the cheesecake for you. Every creamy bite melts in your mouth. It's so impressive yet not difficult to prepare-I whip up this dessert each time I want a yummy treat for my family, friends or co-workers. —Mary Jones, Cumberland, Maine
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In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on baking sheet and bake at 350° for 10 minutes. Cool in pan on a wire rack. Reduce heat to 325°. , For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and the melted chocolate mixture just until blended. Pour over crust. Return pan to baking sheet., Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.

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Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake until edges are lightly browned, 15-18 minutes., In a large bowl, whisk egg yolks, milk, lime juice and zest. Pour over crust. Bake until center is almost set, 12-14 minutes. Cool on a wire rack. Refrigerate at least 2 hours., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime zest. Spread over tart. Garnish with raspberries and lime wedges.

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MOCHA TRUFFLE BARS - BEST DESSERT BARS RECIPES - DELISH.…

Get your coffee and chocolate fix in one delicious no-bake bite with this recipe for Mocha Truffle Bars from Delish.com.
From delish.com
Total Time 1 hours 30 minutes
Category nut-free, vegetarian, dinner party, dessert
Cuisine American

Refrigerate truffle bars for 2 hours before slicing and serving.

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TRUFFLE BUTTER RECIPE - FOOD NETWORK

From foodnetwork.com
Reviews 4
Category side-dish

In a small mixing bowl, combine the butter and truffle oil together. Season with salt to taste. Spoon the butter onto a large piece of plastic wrap and form into a log, about 1 inch thick. Wrap the log tightly and place in the refrigerator until ready to use.

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CHOCOLATE TRUFFLE CHEESECAKE RECIPE: HOW TO MAKE IT

In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on baking sheet and bake at 350° for 10 minutes. Cool in pan on a wire rack. Reduce heat to 325°. , For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and the melted chocolate mixture just until blended. Pour over crust. Return pan to baking sheet., Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.

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Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake until edges are lightly browned, 15-18 minutes., In a large bowl, whisk egg yolks, milk, lime juice and zest. Pour over crust. Bake until center is almost set, 12-14 minutes. Cool on a wire rack. Refrigerate at least 2 hours., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime zest. Spread over tart. Garnish with raspberries and lime wedges.

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