August 2009
1 post
Coconut Truffles
Ingredients: * 1 tablespoon coconut liqueur (Malibu) * 2 teaspoons grated lime rind * 1/2 cup coconut * 1/2 cup baking cocoa * 1 (375 g) packet white chocolate chips * 100 ml coconut creamDirections
1. Place white melts and coconut cream in a small pan. 2. Cook, over low heat, stirring constantly, fo 3- 5 minutes or until combined. 3. Remove from heat and stir in coconut, liqueur...
July 2009
1 post
Rum Truffles
Ingredients 12 ounces (340 g) baker’s unsweetened chocolate squares 1/2 cup (120 ml) pecans, (crushed if desired) 16 teaspoons (79 ml) sugar substitute 3 teaspoons (15 ml) rum or cognac 1 pint (470 ml) heavy cream 1. Bring cream to a boil. 2. Add rum or cognac and simmer for 5 minutes. 3. Add chocolate and melt, stirring continuosly for about 2-3 minutes, then add nuts. Blend in well....
June 2009
1 post
Frozen White Truffles
Ingredients: 1/3 cup (80 ml) coffee liqueur 3 cups (710 ml) nonfat vanilla ice cream or chocolate ice cream, softened 2 ounces (55 g) white chocolate, grated 1/2 cup (120 ml) strong coffee, room temp 1. Scoop ice cream into 6 balls; place onto a small cookie sheet or a 9 inch pie pan. 2. Freeze until very firm. 3. Quickly roll firm ice cream balls in grated white chocolate; press in gently....
May 2009
3 posts
Rum Truffles
Ingredients 3 teaspoons (15 ml) rum or cognac 1/2 cup (120 ml) pecans, (crushed if desired) 16 teaspoons (79 ml) sugar substitute 1 pint (470 ml) heavy cream 12 ounces (340 g) baker’s unsweetened chocolate squares Directions 1. Bring cream to a boil. 2. Add rum or cognac and simmer for 5 minutes. 3. Add chocolate and melt, stirring continuosly for about 2-3 minutes, then add nuts. Blend...
Frozen White Truffles
Ingredients: 1/2 cup (120 ml) strong coffee, room temp 3 cups (710 ml) nonfat vanilla ice cream or chocolate ice cream, softened 1/3 cup (80 ml) coffee liqueur 2 ounces (55 g) white chocolate, grated 1. Scoop ice cream into 6 balls; place onto a small cookie sheet or a 9” pie pan. 2. Freeze until very firm. 3. Quickly roll firm ice cream balls in grated white chocolate; press in...
Rum Walnut Truffles
Ingredients 1 cup (240 ml) finely ground white chocolate 1/3 cup (80 ml) heavy cream 1/4 teaspoon (1 ml) rum extract 3/4 cup (180 ml) coarsely ground walnuts 1 (12 ounce) (340 g) package semi-sweet chocolate chips Directions 1. In a medium-sized saucepan, bring cream to a light boil over low heat. 2. Remove from heat. 3. Pour in semi-sweet chocolate chips. 4. Cover and let sit 3 to 4 minutes....
April 2009
5 posts
Rum Truffles Recipe
Ingredients 1/2 cup (120 ml) pecans, (crushed if desired) 16 teaspoons (79 ml) sugar substitute 3 teaspoons (15 ml) rum or cognac 1 pint (470 ml) heavy cream 12 ounces (340 g) baker’s unsweetened chocolate squares Directions 1. Bring cream to a boil. 2. Add rum or cognac and simmer about 5 minutes. 3. Add chocolate and melt, stirring continuosly for about 2-3 minutes, then add nuts....
Chocolate Cream Truffles
Ingredients: 1 ounce (25 g) unsalted butter 2 tablespoons orange brandy Grated chocolate for decoration Melted chocolate for dipping 2/3 cup (150 ml) double cream 12 1/3 ounces (350 g) chocolate, broken up 1. Heat the cream in a small pan until boiling, remove from the heat and add the chocolate, stir until melted. 2. Add the brandy and the butter, stir until the butter has melted....
Eggs, Cheese And Truffles Recipe
Ingredients 1 dash (0.25 ml) salt Grated nutmeg 4 tablespoons (60 ml) butter 8 eggs 2 ounces (57 g) Fontina cheese, cut in small pieces 1 truffle, very thinly sliced Directions 1. Melt the butter in a large skillet and set over low heat. Add the cheese and let it melt. 2. Add the slices of truffle and mix well. 3. Break the eggs onto the cheese and truffles and season with salt and pinch of...
Champagne Truffles Recipe
Ingredients 8 ounces (230 g) cream 1 lb (450 g) bittersweet chocolate 1 ounce (28 g) butter 1 ounce (28 g) cognac Directions 1. Enrobing: 1 lb Bittersweet chocolate 1 lb Cocoa It is important to use an excellent quality chocolate when making truffles since it is the primary ingredient. Valhrona is my first choice and Callebaut is my second. 2. Bring the cream to...
Tagliolini With Butter And White Truffles
Salt Grated white truffle Tagliolini Chicken stock Butter 1. Cook the fresh tagliolini in fresh Chicken Stock, not in water. Add a bit of salt to the stock. 2. Drain, reserving the stock for another use, and toss the pasta with a bit of butter. 3. Place the pasta on separate serving plates and grate a bit of white truffle over each. 4. You will not need cheese or parsley, none of the usual...