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Simple Dark Chocolate Truffles

Simple Dark Chocolate Truffles

In this article I will show you how to prepare simple Dark Chocolate Truffles. These chocolate bites are luxuriously rich and delicious. Because truffles are prone to melting, keep these little gems cool. Recipe makes 18 servings. Here are ingredients and directions:



4 ounces gluten-free semisweet chocolate
3 ounces gluten-free bittersweet chocolate
1/3 cup powdered sugar
1/3 cup heavy cream or soy or almond milk
1 tablespoon almond liqueur
2 tablespoons unsweetened cocoa powder


Line a 13 × 9-inch baking sheet with wax paper and set aside.
In a food processor, combine chocolates and powdered sugar and process until chocolate is finely chopped.
In a medium saucepan, heat the cream over medium heat just until it starts to simmer. With the food processor on, pour the hot cream mixture through lid and process until the mixture is smooth. Add liqueur (if using). Scrape mixture onto pan and press down with spatula to an equal thickness. Chill 2 hours.
Working quickly, cut the chocolate into 18 equal-sized pieces. With your hands, quickly roll each piece into a ball and put it on a plate. Chill 15 minutes.
Remove the truffles from the refrigerator and quickly dredge 3 balls at a time in the cocoa powder. Place each ball in a mini-foil or paper candy liner and refrigerate in an airtight container. Bring to room temperature just before serving.



Keep these on hand in your freezer during the holidays and you’ll always have a quick dessert for unexpected guests. They’re especially cute when served in foil or paper candy liners. If you prefer a nonalcoholic version you may use cold brewed coffee instead of the liqueur. Makes 16 servings. Follow this simple directions:


1 package Dark Chocolate, Chocolate Chunk Cookies
1 teaspoon instant espresso powder
1 tablespoon coffee flavored liqueur
¼ cup (1 stick) unsalted butter or buttery spread at room temperature
2 tablespoons unsweetened cocoa powder


In a food processor, process the cookies and espresso powder until the cookies are very finely ground. You will have almost 2 cups of cookie crumbs. Add the liqueur and butter and process until the mixture forms a ball or clumps. Shape the mixture into a flat disk, wrap tightly, and chill 2 hours.
Compress a tablespoon of dough into a ball, roll in the cocoa, and place on a foil-lined baking sheet. Chill 1 hour. Serve in foil or paper candy liners. Store, tightly covered, for up to 2 days or in the freezer for up to 1 month.

Follow the step by step directions carefully.Enjoy preparing this nice truffle recipes and Bon Apetit.

Emely’s CHOCOLATE TRUFFLE RECIPE with pictures.

Simple directions with pictures on HOW TO MAKE CHOCOLATE TRUFFLE.


Articles about desserts: simple crepe recipe, types of pastry dough, how to make short crust pastry, rolling out pie crust, basic cheesecake recipe, cake technique, easy cake fillings, topping for cakes, how to make sponge cake, baking ingredients, fruit fool recipe, strawberry shortcake recipe and many more…

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Chocolate Cake Enhancement Made Simple

There’s truly nothing more tempting and so heavenly than being able to enjoy a rich and luscious serving of chocolate cake. When it comes to cake decorations, chocolate is king. There is great value in learning how to properly master the art of using chocolate for cake decorations and it will certainly go a very long way in terms of presentation. But before you start delving into the various methods and recipes available let’s start with the basics first. It would be a great injustice to take chocolate very lightly.

First, you need to learn how to melt chocolate. The problem that most beginners have is that they tend to melt the chocolate a bit too quickly. In order to melt it properly, the chocolate must first be broken down methodically. Whether the piece or chunk is sliced or shaved, the heat must be made to work on the entire surface area of the chocolate being melted in order for it to be of uniform smoothness. The best way of doing so is to place the pieces into a small container and putting it inside a pot of warm or hot water. Note that boiling water is not advised at all. The chocolate will begin to melt evenly but do not forget to stir. Keep at it until the chocolate becomes completely melted and without any lumps or chunks. Once the chocolate has been properly melted, you can now begin the process of shaping and forming the chocolate into any desired shape or purpose.

Making curls and cutouts from the chocolate is made possible once the chocolate has reached a certain velvety smoothness. In order to do so, the chocolate should be spread evenly onto a flat surface like a metal baking pan or cookie sheet. It should be left to cool by itself at room temperature.

Chocolate curls are made by scraping the chocolate with a metal spatula. If done properly, the chocolate will start forming curls as it is being scraped. Place the scraped chocolate onto some parchment in order to allow it to cool and harden further.

Chocolate cutouts, on the other hand, are just as easy to make as the chocolate curls. All it takes is to simply use a sharp knife or other tool available to make the desired shape or design. Depending on the situation, even a cookie cutter will work just as well for the job.

Besides melting the chocolate, there’s also another important method of using chocolate for making simple yet very stunning effects on any cake. This is with the use of sifted cocoa powder. The process involves topping the cake with a stenciled paper design and slowly sprinkling the cocoa powder onto the cake. Once the design is removed, what results is a very nice design with a powdered accent.

Now that the basics have been covered, more advanced steps or techniques can now be started. Feel free to get the basics right first and then build on that foundation. Everyone loves a delicious chocolate cake so taking the time to properly prepare one will certainly reap a lot of satisfaction in the long run.
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