CopyKat Recipes » chocolate

Sweets for my Sweetie – How to make chocolate truffles

Stephanie — Sun, 07 Feb 2010 17:48:59 +0000

Chocolate truffles are rich and creamy mouthfuls of soft chocolate. Truffles in the stores, if you can find them often are very expensive, but with a little time and patience, you will be making sumptuous chocolate truffles for the people you love the most.

Years ago, I used to make lots of chocolates for the holidays. I had a large family, and dipping things into chocolate, or creating chocolate candies, was something I loved to do for everyone. I would make around 50 pounds of chocolate creations Thanksgiving weekend. While others were out shopping, I would be at home making candies for about three days straight. By the time this candy making festivity was over, my back ached from constantly bending over, and I couldn’t handle the sweet smell of chocolate any longer.

Making chocolate truffles is one of my favorite candies to make. You can flavor truffles anyway you like, or not at all. My recipe includes an almond liqueur, but you can add any flavor you like. I have made truffles with coffee flavored liqueur, hazelnut liqueur, dark rum, and orange liqueur. So when you are making your truffles, you can make them any way you like. My truffles are covered in chocolate, but you can simply dust the truffles with cocoa powder. Either way you finish your truffles, they will be a real delight.

For my recipe I am using chocolate in 10 ounce increments. After making the New York Times Best Chocolate Chip Cookie Ever, I realized that you can indeed by better quality chocolate in the grocery store if you take time to look. Now, I personally love dark chocolate, you may not. So when I make these, I buy the chocolate chips with a high amount of cacao (how much chocolate liqueur is contained). I have also made these same truffles with Valrhona or Callebaut, and they come out very well. Most of us can’t find these brands at our local grocery stores, thanks to the Internet and online ordering, everything is just a click of the mouse away.

For Ganache (The inside of the truffle)
10 ounces good quality chocolate
1/3 cup heavy cream
1 teaspoon vanilla extract
1 1/2 tablespoons liqueur of your choice

Chocolate Coating (The outside of the truffle)

10 ounces of chocolate

2 tablespoons butter, melted

To make the ganache, bring heavy cream, and vanilla to almost a boil, pour the warm cream mixture over the chocolate. Whisk the chocolate and cream, until it is smooth and the chocolate is melted. When the mixture is smooth and creamy, with no more chunks of chocolate in mixture add in liqueur flavor that you desire. Cover the bowl with plastic wrap and place in the refrigerator for a couple of hours. You will want to chill the mixture so it will be easy make the individual truffles, until the mixture hardens it will be too soft to make the truffles.

After about 3 to 4 hours, or even overnight, remove the unformed truffles from the refrigerator. Use a cookie scoop or a tablespoon to scoop out the truffle. Place truffle onto a cookie sheet that has been covered with either wax paper or parchment paper. Once all of the chocolate has been scooped out into individual pieces you may need to shape the truffles by rolling them into small balls. Place cookie sheet into the refrigerator while you make the ganache.

Make the chocolate coating for the outside of the truffle by melting two tablespoons of butter and pouring this over 10 ounces of chocolate. You may need to gently heat the chocolate in the microwave, or over a double boiler. Once the chocolate has been melted, you can begin to dip the truffles into the chocolate. Dip the truffle into the melted chocolate, roll the truffle around into the chocolate until it is fully coated, using a fork lift the truffle out of the chocolate and gently tap the fork on the edge of the bowl to remove excess chocolate. Place the chocolate coated truffle onto parchment paper, and let the chocolate harden.

Before the chocolate sets completely you may chose to dust your chocolate with something extra. Chopped nuts, or even coarse sea salt are perfect additions. If you have never tried sea salt on chocolate, if your palate is a little more daring, you may find this a new flavor that you will love. Let your chocolates fully set and become hard before moving them into a storage container.

Other Resources for making chocolate truffles

Baking 911’s Chocolate Truffle Making

Alton Brown’s Chocolate Truffles

Candyland Crafts – need candy making supplies? I have ordered from them before.

The Great Book of Chocolate by David Lebovitz

The Best Chocolate Chip Cookie Recipe … Ever

Stephanie — Wed, 17 Jun 2009 14:11:55 +0000

Few things are better than a freshly baked warm chocolate chip cookie that comes fresh out of the oven. This recipe was originally published by Jaques Torres in the New York Times. The unique key to this recipe is that you refrigerate the cookie dough for a minimum of 24 hours before you bake the cookies. The New York Times suggests that allowing the chocolate chip cookie makes the cookie dough have the perfect level of moisture to make the perfect cookie. I feel like I have tried many chocolate chip cookies in my lifetime and I can honestly say, these are the best chocolate chip cookies …. ever.

New York Times Chocolate Chip Cookies
Adapted from Jacques Torres

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt (your best)

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day

Mississippi Mud Cake – this is a classic chocolately cake that is packed with walnuts, chocolate, and coconut.

Stephanie — Wed, 20 May 2009 02:16:06 +0000

A rich and fudgy cake that will delight a chocolate lover.

Cake ingredients:
1 cup margarine (softened)
2 cups sugar
4 eggs
1 1/2 cups flour
3 Tbsp Cocoa
1 tsp vanilla
1 1/2 cups coconut (sweetened type)
1 1/2 cups walnuts (chopped)
Icing Ingredients:
3 Tbsp Cocoa
1 stick margarine
1/3 cup milk
1 tsp Vanilla
1 box powdered sugar – or 16 oz.

Mix together all cake ingredient’s and bake in greased & floured 9 x 13″ pan at 350 degrees for 35 to 40 minutes.
Remove cake and leave in pan, while cake is hot spread 7oz marshmallow cream over the top of the cake, let cool.
Next step follows immediately
While cake is cooling;
For icing bring to boil 3 Tbsp cocoa, 1 stick margarine and 1/3 cup milk.
Remove from heat and add 1 tsp Vanilla and 1 box of powdered sugar, beat well and spread over cake while warm.
Let cake cool completely and divide into serving pieces. Serve and enjoy.

Rocky Road Dessert – plenty of chocolate and nuts surround this light angel food cake.

Stephanie — Wed, 20 May 2009 01:46:54 +0000

This was handed down from my Grandmother. It was always requested for a birthday cake instead of the traditional ones. It’s very rich..but oh so good.

1 Large Angel Food cake broken into pieces the size of large marshmallows
3 6oz packages chocolate chips
1 Pint whipping cream
4 Tbsp sugar
4 eggs separated
1 cup chopped walnuts

Melt chocolate. Beat egg yolks thoroughly and fold into melted chocolate. Quickly beat egg whites and add to mixture. Stir until smooth, set aside to cool.
Whip cream and sugar. Fold into cooled chocolate mixture then stir in nuts.
In a 13×9″ pan, layer broken Angel food pieces in bottom then spoon some chocolate mixture over the pieces. Alternate between cake and mixture until gone.
Refrigerate 8 hours or overnight. Keep any leftovers refrigerated (if there are any).

Thanks to Mari for sharing this dessert recipe.

Turtle Trifle – make a rich and creamy dessert filled with chocolate, nuts, and caramel.

Stephanie — Wed, 20 May 2009 00:56:57 +0000

Mascarpone cheese, whipping cream, nuts, chocolate, and caramel sauce make up a wonderfully rich dessert. Everyone will want to know where you got this recipe.

8 oz. Mascarpone cheese, softened (8 oz. package Cream Cheese may be substituted)
1 ½ cups Whipping Cream
1 ½ tsp. Vanilla
1 2lb. frozen Pecan Pie (Edwards Georgia Pecan Pie) Thawed and cut into 1” cubes
1/3 cup Chocolate Fudge Topping (Smucker’s)
1/3 cup Caramel Topping (Smucker’s)
½ cup Chopped Pecans, toasted

1. Beat Mascarpone, Whipping Cream, & Vanilla in a large bowl at medium speed w/heavy duty electric stand mixer using whisk attachment, 2 to 3 minutes or until smooth and firm.

2. Place half of pie cubes in bottom of a 4 qt. trifle dish or tall, clear 4 qt. glass bowl. Spread half of whipped cream mixture over pie cubes. Drizzle with half each of chocolate fudge topping and caramel topping. Sprinkle with half of chopped pecans. Repeat layers.

3. Cover and chill at least 1 hour or up to 8 hours.

YIELD: Makes 10 servings.

Thanks to cheyenne for sharing this dessert recipe.

Ben & Jerry’s Chocolate Ice Cream – you can have rich chocolaty ice cream at home.

Stephanie — Tue, 19 May 2009 00:27:50 +0000

It is hard to beat Ben and Jerry’s Ice cream. You can make delicious chocolate ice cream at home.

4 ounces unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla
1 pinch salt

Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool.

Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.

Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.

Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator.

Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.

VARIATION: Chocolate Almond- Add 1 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens, about 2 minutes before it is done, then continue to freeze until the ice cream is ready.

Warm Fudge-Filled Cheesecake – cheesecake and chocolate, what could be better?

Stephanie — Thu, 14 May 2009 22:36:58 +0000

Be sure to heat up slices of this in the microwave if you happen to have any left over.

1/2 cup butter or margarine, softened
1/3 cup sugar
1 cup all-purpose flour
1 tablespoon vanilla, divided
2/3 cup chopped pistachios
4 (8-ounce) packages cream cheese, softened
1 1/2 cups sugar
4 large eggs
1 (12-ounce) package semisweet chocolate mini-morsels Sweetened whipped cream (optional)
Garnish: chocolate shavings

Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well. Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon vanilla and pistachios. Press into bottom and 1

1/2 inches up sides of a 9-inch spring form pan.

Bake at 350° for 12 to 15 minutes or until golden. Cool on a wire rack.

Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1 1/2 cups sugar, beating well. Add eggs, 1 at a time, beating just until yellow disappears. Stir in remaining 2 teaspoons vanilla.

(Do not over mix.)

Pour half of batter into crust; sprinkle with chocolate morsels to within

3/4 inch of edge. Pour in remaining batter, starting at outer edge and working toward center. Place cheesecake on a baking sheet.

Bake at 350° for 1 hour or until set. Cool on a wire rack 1 hour. Serve slightly warm with sweetened whipped cream, if desired. Garnish, if desired.

White Chocolate Oreos

Stephanie — Mon, 04 May 2009 00:52:30 +0000

These are easy to throw together, and take as a last minute gift, or serve up at your next holiday party. These cost so much less to make at home, than to purchase.

1 pkg. white melting chocolate
1 pkg. Oreo Cookies
Decorations
Sprinkles
Mini Chocolate Chips
Colored Sugar

lt white chocolate coating in either a double boiler, or in the microwave. When melting in a microwave glass bowls work the best. When chocolate is melted, use a spreader knife and frost the chocolate coating over one side of the Oreo. Then decorate with toppings of your choice.
You may also wish to dunk the Oreo cookie completely into the chocolate as well. Let cookies cool on waxed paper.

Hershey’s Chocolate Syrup

Stephanie — Fri, 27 Mar 2009 13:23:56 +0000

You can make this chocolate syrup at home, it is easy to do.

1/2 C. Cocoa (Hershey’s obviously)
1 C. Sugar
1 C. water
1 tsp. Vanilla
Dash of salt

Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until smooth. Bring this mixture to a boil. Allow it to boil for one minute, be careful this does not over boil. Remove from heat, when this cools add the vanilla.

Chocolate Pop Corn – try this instead of caramel corn.

Stephanie — Fri, 27 Mar 2009 13:18:05 +0000

This is my Grandmother’s recipe. She would make chocolate covered popcorn as a special treat. You can make this quickly, and it isn’t too difficult to make. Who would have thought to have chocolate popcorn? This recipe is by Ethel Eynard. Jefferson City, Mo. 1968.

1 1/2 C. sugar
1/2 C. butter
3 Tbsp. cocoa (instant)
2 Tbsp. white Karo Syrup
1 tsp. vanilla

Combine all ingredients, except vanilla. Cook at a moderate boil. It is done when you can drop some in water and the water remains clear. Add vanilla to chocolate when done. Pour over popcorn and stir. Let stand for about 30 minutes.

Easy Hot Fudge

Stephanie — Fri, 13 Feb 2009 18:42:17 +0000

You can make delicious hot fudge and enjoy a sundae at home. Give this easy hot fudge recipe a try.

1 C. chocolate chips
1/4 C. cream

Microwave both for about 1 minute. Stir. Heat a minute more or until desired consistency. Pour over ice cream.

Magic Shell

Stephanie — Fri, 13 Feb 2009 18:40:38 +0000

You can enjoy a rice chocolately topping for your ice cream that gets hard and crunchy when you eat it. If you like dipped cones, you will really enjoy this ice cream topping.

4 oz. Chocolate Chips
3 Tbsp. Butter

Melt chocolate chips and butter together, when ready to serve pour over ice cream, or even cake, this makes a wonderful frosting. You may need to make more, but keep it within these ratio’s.

Brownies

Stephanie — Fri, 13 Feb 2009 15:05:36 +0000

These homemade brownies came from our neighbor when I was growing up in Colorado. These brownies are easy to make, and they take just a couple of ingredients. Thank you to Lynn Ordorph. Pueblo, Co. 1978

4 Tbsp. butter
1 C. Sugar
1 tsp. vanilla
2 eggs beaten
4 Tbsp. milk
1/4 tsp. salt
4 Tbsp. cocoa put in cup and fill the rest with flour

Cream butter, sugar, and add egg, vanilla, and milk. Then add
the flour mixture. Bake at 350 degrees for 20-35 minutes. Add chopped nuts if desired.

Kahlua Brownies

Stephanie — Fri, 13 Feb 2009 15:04:51 +0000

This rich and coffee flavored brownie is perfect for a late night snack. You don’t need to buy boxed mixes in order to have delicious brownies/ This is a favorite of mine!

1 1/2 C. Flour
1/2 tsp. Baking Powder
1/2 tsp. Salt
2/3 C. Butter
3 squares unsweetened chocolate — (1 oz. each)
3 large Eggs
2 C. Sugar
1/4 C. plus 1 Tbsp. Kahlua
3/4 C. Walnuts or Pecans — chopped
Nut halves — Optional

Grease 9 in. square pan well; line with foil. Preheat oven 350 F degrees. Resift flour with baking powder and salt. Melt butter with chocolate over low heat. Beat eggs with sugar until light. Add flour mixture, chocolate mixture, and 1/4 C Kahlua; blend well. Stir in nuts. Turn into prepared pan. Bake 30 min., or until top springs back when touched lightly in center, and edges begin to pull away from pan. Remove from oven; cool thoroughly in pan. Brush top with 1 Tbsp. Kahlua. Cut into 1 x 2 in. bars. Garnish, if desired

Bisquick Mix Brownies

Stephanie — Fri, 13 Feb 2009 15:03:12 +0000

This is a simple way to make brownies, they taste delicious, and are very easy to make. Give this recipe a try, Bisquick can be used for more than just biscuits.

1 12-ounce pkg. semisweet chocolate morsels
1/4 C. butter
1 14 ounce can sweetened condensed milk
1 large egg
2 C. biscuit mix
1 1/2 C. chopped pecans
1 10 ounce container ready to spread chocolate frosting

Combine chocolate morsels and butter in a microwave safe bowl; microwave at high for 2 minutes, stirring once. Stir in condensed milk and next 3 ingredients. Spoon into a greased 13″x9″ pan. Bake at 350 degrees for 24 to 30 minutes. Cool slightly on a wire rack. Spread on chocolate frosting while the brownies are still warm.