Friday, January 18, 2008

Deliciously Irresistable,CHOCOLATES are temptations that is so hard to resist

400g good-quality dark cooking chocolate
1 3/4 cups (1/2 quantity) cooked Basic fruit mince (see related recipe)
1 cup macadamia nuts, finely chopped
1 cup crushed plain chocolate biscuits
150g white chocolate, finely chopped
150g milk chocolate, finely chopped
150g dark chocolate, finely chopped

Place chocolate into a heatproof microwave-safe bowl. Heat, uncovered, for 2 to 3 minutes on MEDIUM (50%) power, stirring every minute with a metal spoon, or until melted and smooth.
Spoon fruit mince into a heatproof microwave-safe bowl. Cover. Microwave for 3 minutes on MEDIUM (50%) power or until warm.
Stir warm fruit mince, nuts and biscuits into warm chocolate. Mix well to combine.Cover. Refrigerate for 2 hours or until firm.
Using damp hands, roll heaped teaspoonfuls of mixture into balls. Roll in chopped chocolate. Place into an airtight container. Store in fridge for up to 2 weeks.

Notes & tips
Hint: To finely chop chocolate, refrigerate, still in its wrapper, for 30 minutes. Break into pieces. Process until finely chopped.


Truffles have become very popular; try this Jamaican mango truffle as a great dish. You will not be disappointed as its taste is unique.


8 ounces of cream cheese5 ounces of white chocolate4 cups of confectioner’s sugar1 teaspoon grated ginger6 mangoes with cleaned skins¼ cup of minced crystallized ginger½ cup of a toasted coconut½ cup finely chopped cashew nuts


Melt the white chocolate in a double boiler then allow it to cool. Next, mix together the creamed cheese, confectioners sugar and ginger until batter is smooth. Then add the melted and cooled white chocolate and mix vigorously. Allow to chill for an hour. Next cut off the top of each mango and use a small spoon to scoop out the seed save as much of the pulp as you can. Place a small amount of crystallized ginger into each mango, and then quickly shape the cheese mixture around the mango. Lastly coat one end with the toasted coconut, the other in the chopped cashew nuts.Place Jamaican mango truffles in candy cups and keep chilled until serving time.


Ingredients for Rum Truffles

chocolate / couverture 300 gm
butter 100 gm
icing sugar 100 gm
egg yolks 5 pc
rum - dark/red 50 ml

How to make Rum Truffles

1.Cut the butter into small cubes and set aside until required
2.Sieve the icing sugar (also known as powder or confectioner’s sugar) and set aside until required
3.In a saucepan, bring 2cm of water to a boil and remove from the heat
4.Place the chocolate in a heat proof bowl and place this over the saucepan and allow to melt slowly, stir occasionally with a metal spoon (the water should not come into contact with the base of the bowl)
5.Add the butter and stir until combined
6.Stir in the rum
7.Add the icing sugar gradually, stirring until sugar dissolves
8.Remove from the heat and add egg yolks one at a time, beating with an electric mixer or wooden spoon
9.Cover the bowl and let sit until cool (do not refrigerate), the final mixture should be quite dry and stiff, if it is a little moist, add some more icing sugar
10.Remove a tablespoon of the mixture and roll in the hands into a ball, placing finished truffle onto a non stick tray or sheet of greaseproof paper
11.Before placing into small paper chocolate cups, the truffles may then be:
-lightly dusted or rolled in cocoa
-lightly dusted or rolled in icing sugar
-lightly dusted or rolled in chocolate Hundreds & Thousands
-dipped in melted dark chocolate
-dipped in melted white chocolate

Chef's Tip for Rum Truffles

Personally I like to add a little something extra in the middle of each Rum Truffle: a toasted hazelnut, almond, pistachio or part of a macadamia, maybe a piece of dried fruit, a maraschino cherry . . . or whatever takes your fancy really!

*Truffle Recipes*

Truffles are bite-sized chocolate confections usually made from ganache, a mixture of chocolate and cream. Traditionally, truffles are formed into small balls and rolled in cocoa powder, giving them a rustic look reminiscent of their fungal namesakes. Truffles can also be dipped in chocolate for a more finished look, or the ganache can be used as a filling for molded chocolates. These truffle recipes range from basic chocolate truffles to candies with more elaborate, complex flavor schemes. Whatever your preference, there are truffle recipes here to suit every taste.

*Almond Truffles*

Almond Truffles have a double dose of almond flavor. The ganache is flavored with almond paste, and the finished truffles are rolled in a coating of crushed, toasted almonds. 7-ounce packages of almond paste are available in the baking aisle of many supermarkets. You can also substitute storebought or homemade marzipan.


12 ounces semisweet chocolate chips
7 ounces (1 roll) almond paste
1/3 cup heavy cream
1/3 cup finely chopped almonds
cocoa powder, for dusting


1. Prepare a baking sheet by lining it with aluminum foil.
2. Grate the almond paste using a box grater, or chop it finely with a knife.
3. Place the chocolate, grated almond paste, and cream in the top bowl of a double boiler.

(Alternately, a regular glass or metal bowl can be used, as long as it fits snugly over the top of a saucepan.) Bring the water in the saucepan to a simmer and stir the chocolate mixture steadily with a rubber spatula.
4. Continue to heat and stir until the mixture is smooth and homogenous. Once the chocolate is entirely smooth, remove the bowl from the heat, cover the surface of the chocolate with cling wrap, and allow the mixture to cool to room temperature.
5. Place the truffle mixture in the refrigerator to firm up for 2 hours. Once firm, dust your hands with cocoa powder. Scoop teaspoonfuls of the chocolate and roll between your fingers into a round shape. Roll the truffles in the chopped almonds, and place on the prepared baking sheet. Repeat with remaining truffles.
6. Place the truffles back in the refrigerator to set for 30 minutes. Once they are set, they can be stored in an airtight container in the refrigerator for several days. Bring to room temperature before serving.

*Orange Truffles*

Bright orange notes add a refreshing tang to these decadent chocolate truffles. These would also be delicious made with tangerines. Note that these candies, like most truffles, have several extensive chilling periods, so make sure you leave enough time when making them.

The candied peel on top of the truffles is optional, but it adds a nice flavor and a pretty visual touch. If you decide to use it, you can buy it from some grocery stores, or make your own candied citrus peel.


2 oranges
1/2 cup heavy cream
18 ounces finely-chopped semi-sweet chocolate, divided
1/3 cup cocoa powder, for dusting
slivers of candied orange peel (optional)


1. Prepare a baking sheet by lining it with aluminum foil or parchment paper. Place 8 ounces of semi-sweet chocolate in a large bowl.
2.Use a citrus stripper or large grater to remove the rind of one of the oranges.

Place this rind in a small saucepan with the cream. Use a very fine microplane or fine grater on the other orange to produce finely chopped zest. Place this in a small bowl covered with cling wrap, and set aside.
3. Place the saucepan holding the cream and orange rind over medium heat and simmer until bubbles appear around the sides of the pan. Remove from the heat and cover. Let the cream sit for 30 minutes to infuse and absorb the citrus aromas.
4. Melt the chocolate in the microwave or over a double boiler. Return the cream to the heat briefly to warm it, then pour it through a strainer over the chocolate so that the large rinds are not incorporated. Stir gently to combine, and gently stir in the reserved finely chopped zest. Cover the ganache with cling wrap and allow it to cool to room temperature.
5. Once it has cooled, place the bowl in the refrigerator to firm up for 2 to 3 hours.
6. Once firm enough to shape, spoon or pipe 1-inch balls of ganache onto the prepared baking sheet. Repeat for remaining ganache and place the tray of truffles in the freezer to set for 2 hours.
7. Dust your hands with cocoa powder, and roll the scooped truffles into round shapes. Return to the refrigerator for an hour to make them firm enough to dip in melted chocolate.
Temper the 10 ounces of semi-sweet chocolate, or alternately, melt the chocolate with 1 tablespoon of vegetable shortening. Dip the firm centers in the melted chocolate using dipping tools or two forks. Wipe the excess chocolate on the rim of the bowl, and place the dipped truffle back on the baking sheet. While chocolate is still wet, garnish with slivers of candied orange peel.
9. Place the finished truffles in the refrigerator to set the chocolate for at least 30 minutes. Allow to come to room temperature before serving.

*Pistachio and Orange Truffles*

These heavenly orange-scented truffles get a welcome flavor and texture boost by being rolled in chopped pistachios.


1 cup heavy cream
1.5 tbsp butter
pinch of salt
zest from one orange
2 cups semi-sweet chocolate chips
2 oz orange liqueur (optional)
1 cup pistachios, finely chopped


1. Combine cream, butter, salt, and orange zest in a small saucepan over low heat. Heat gradually until mixture comes to a simmer, about 15-20 minutes.
2. Strain out the orange zest and pour the cream over the chocolate chips in a medium bowl.

Add the orange liqueur at this point, if desired. Allow to sit for 2 minutes to soften the chocolate, then gently whisk to combine.
3. Cover with cling wrap and refrigerate until firm enough to scoop.
4. Scoop balls of chocolate with a spoon or small cookie scoop. Place on foil-lined baking sheet. Roll each truffle in chopped pistachios and return to baking sheet. Keep refrigerated until ready to serve.

*Black Forest Truffles*

Black Forest Truffles recreate the classic Black Forest cake in candy form. Chocolate, cherries, and kirchwasser combine to form a decadent chocolate-covered truffle. If you prefer a more child-friendly treat, the liqueur can be eliminated.
These candies, like most truffles, have several extensive chilling periods, so make sure you leave enough time when making them.


1 lb 9 ounces semi-sweet dark chocolate, chopped, divided
2/3 cup cream
3 tbsp kirschwasser (optional)
1/2 cup dried cherries, finely chopped
1/3 cup cocoa powder
Additional dried cherries for garnish, chopped


1. Place 9 ounces of chopped chocolate in a large bowl.
2. Scald the cream in a small saucepan until small bubbles form along the sides of the pan.
3. Pour the hot cream over the chocolate and let it sit for 1 minute.

Gently whisk the chocolate and cream until it is well-combined. Stir in the chopped cherries and the kirschwasser.
4. Cover the chocolate with cling wrap and allow it to come to room temperature. Place the truffle cream in the refrigerator to firm up for about 2 hours.
5. Form the truffles. You can use a spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Alternately, you can fill a piping bag (fitting with a ½-inch round tip) and pipe 1-inch mounds on a prepared baking sheet. Either way, place the formed truffles in the refrigerator to firm up for an hour. 6. Pour the cocoa powder on a sheet of waxed paper or parchment. Dust your hand with cocoa, and roll the truffle mounds into balls. Return to the refrigerator until firm, about 1-2 hours.
Temper the remaining pound of chocolate.
8. Dip the formed truffles in the chocolate and return them to the baking sheet. While the chocolate is still wet, top each truffle with a sliver of dried cherry. Repeat for all truffles, and chill in the refrigerator until set, about 15 minutes. Serve at room temperature, and store excess in an airtight container in the refrigerator.

*Mint Fudge Truffles*

This recipe for Mint Fudge Truffles is closer to many fudge recipes than the traditional ganache-based truffles. These truffles are smooth, creamy, and refreshingly minty. The green chocolate decoration is optional but adds a beautiful finish.


1.5 cups granulated sugar
3/4 cup butter
1 can (5 oz) evaporated milk
2 packages (4.67 oz each) Andes mints
1 jar (7 oz) marshmallow creme or fluff
1 tsp vanilla extract
18 ounces semi-sweet chocolate chips
4 ounces white chocolate
green food coloring


1. Prepare a cookie sheet by covering it in aluminum foil and spraying it with cooking spray.
2. Combine sugar, butter, and milk in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly.
3. After mixture reaches a boil, reduce heat and cook, stirring occasionally, until a candy thermometer reads 236 degrees (soft-ball stage).
4. Remove from the heat and stir in the Andes mints until combined. Add the marshmallow cream and vanilla and stir until fully incorporated. Pour mixture in prepared cookie sheet and spread smooth. Refrigerate at least 1 hour.
5. Cut mixture into small squares. Roll the squares into balls and place back on the baking sheet.
6. Melt the chocolate chips in the microwave. Dip the balls in the chocolate and put back on the baking sheet to harden.
7. Melt the white chocolate and add the green food coloring. Drizzle the chocolate over the truffles using a spoon or a piping bag. Place in the refrigerator to set. Truffles can be stored for up to 5 days in an airtight refrigerated container.

*Hazelnut Meltaways*

Hazelnut Meltaways feature semisweet chocolate, cream cheese, and a delicious hazelnut flavor.


12 ounces semisweet chocolate chips
4 ounces (half-package) package cream cheese, softened
2 tsp vanilla
1 tsp hazelnut extract or flavoring
½ pound dark chocolate candy coating (like Wilton Candymelts)
1/8 cup toasted, crushed hazelnuts (optional)


1. Melt the chocolate chips in the microwave or over a double boiler.
2. Stir in the vanilla extract, hazelnut flavoring and cream cheese until well-blended. Cover and place in the refrigerator to chill for one hour.
3. Once candy is firm enough to shape, scoop spoonfuls of candy and roll into balls between your palms.
Place on a foil-lined baking sheet and repeat with remaining candy. Place tray in the refrigerator to chill for another hour.
4. Melt candy coating in the microwave or over a double boiler. Dip balls using dipping tools or two forks, and return to foil-lined cookie sheet. While chocolate is still wet, sprinkle the tops with crushed hazelnuts. Store in the refrigerator.

1 comment:

Liz said...

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