This ganache recipe can be used for making truffles or for icing and filling a cake. The proportions are right for semi-sweet to bittersweet chocolate. Ganache is best make with darker chocolate. Use real chocolate, preferably in bars. If you use chips read the ingredients carefully as you don’t want a brand that uses extra additives and emulsifiers. This recipe can be halved or doubled – just keep the proportions right. The salt, coffee and cinnamon can be omitted but it’s best if you use them as they bring out the chocolate flavor. The yield is for truffles. Cook time does not include chill time. If using as icing this is enough to fill and frost an 8 or 9 inch cake.
These are absolutely amazing!!!!!!! I found a recipe for a chocolate truffle and decided to play around with the recipe to come up with a chocolate-coffee truffle. I hope you enjoy these as much as I do. Please, if you dont like coffee.. .dont make these! lol :-) Im not sure on servings... i guess I simply forgot to write this down..eeek! prep time does not include time for chilling, etc. Please not chilling times in the instructions. Cook time is estimated because melting chocolate isnt really a timed procedure for me! :-) ENJOY THESE!
Madeira is fortified white wine. Red petit four cups make a nice presentation for Christmas or Valentine’s Day. If you do not have paper petit four cups, you can put dipped truffles on waxed paper and refrigerate until chocolate hardens. Cooking time does not include refrigeration time. Note: This recipe uses pasteurized egg white product to avoid raw egg issues. I used “All Whites” 100% pasteurized egg whites. It is found in the dairy case at the market. Some egg white products have flavoring. Check the list of ingredients; there should be only one ingredient: 100% liquid egg whites.
These sinfully rich chocolate truffles will make a lovely gift in the festive season! They're easy to make and they also freeze well. Use different "finishes" for a professional look. I give the metric amounts as well. Time to make is very hard to pin down, so I guessed that. I also have no idea how many chocolates an individual cook might make -- depends on size and whether you use a filling like a nut -- so had to guess.
This is a new recipe that I just tried yet. Wow! What flavor!! Just right for the Christmas goodie platter. I tried a batch with the dark rum and then tried another using Malibu, a light coconut rum. I really prefer the Malibu rum in this recipe.
chocolate, coffee and cream a girls best friend. this recipe is easy and extremely wonderful melt in your mouth for christmas or thanksgiving as a light desert or anytime. i found this recipe in a chatlain's magazine years ago, but i do like the white chocolate i added, makes for a nicer presentation.