Monday, March 18, 2013
Chef Series Chocolate - White, Milk, & Dark
Truffles
Once all truffles are coated in chocolate, place them in the refrigerator for 10-15 minutes to set or enjoy immediately.
Basic Truffle
Recipe
Makes
approximately 16 - 20 truffles
What DOVE CHOCOLATE DISCOVERIES™
Ingredients you’ll need:
6 Bars (12 oz.)
Chef-Series Milk Chocolate or Dark Chocolate Bars
You'll also need:
1/2 cup heavy
cream for Milk Chocolate
– OR –
2/3 cup heavy
cream for Dark Chocolate
Directions:
1. Chop chocolate
into ¼” or smaller pieces and place in 4-quart bowl.
2. In a small
pan, bring heavy cream to a rolling boil and immediately remove from heat.
3. Pour hot cream
over chocolate and let stand for 3 minutes, and then stir until smooth.
4. Refrigerate
for 1 to 2 hours or until firm. Scoop out truffle and roll into 1” to 1½” balls
Raspberry
Dark Chocolate Truffles
6 oz. Dove Chocolate Discoveries™ Chef Series Dark
Chocolate
1/3 Cup Heavy Cream
1 Tbsp. Dove Chocolate Discoveries™ Raspberry
Dessert Sauce Powder
Cocoa Powder for Dusting
Directions
Chop chocolate into ¼ inch or smaller pieces and
place into a 4-quart bowl. In a small pan heat the heavy cream and dessert
sauce over medium low heat to a roiling boil. Remove from heat and pour over
chocolate. Let stand for 5 minutes then stir until smooth. Refrigerate 1 hour
or until firm before shaping into 1-inch balls. Roll in cocoa powder.
Peanut
Butter Milk Chocolate Truffles
6 oz. (3 bars) Dove Chocolate Discoveries™ Chef
Series Milk Chocolate
¼ Cup Heavy Cream
1 Tbsp. Peanut Butter
Cocoa Powder for Dusting
Directions
Chop chocolate into ¼ inch or smaller pieces and
place into a 4-quart bowl along with 1 tablespoon peanut butter. In a small pan
heat the heavy cream over medium low heat to a roiling boil. Remove from heat
and pour over chocolate. Let stand for 5 minutes then stir until smooth.
Refrigerate 1 hour or until firm before shaping into 1-inch balls. Roll in
cocoa powder.
Peanut Butter Chocolate
Truffles
Makes
approximately 60 truffles:
4 oz. (2
bars) DCD Chef Series Milk Chocolate chopped into ¼ inch pieces
8 oz. (4
bars) DCD Chef Series Dark Chocolate chopped into ¼ inch pieces
¼ cup creamy
peanut butter
½ cup heavy cream
1 Tbs
butter, softened
½ pound DCD
Chef-Series Milk Chocolate
¾ cup
cocktail peanuts
1 medium
piece of DCD Chardonnay Peanut Brittle broken up
Directions:
1. Place chopped chocolate and peanut
butter into a medium glass bowl. Boil heavy cream over medium high heat, and
pour over mixture. Let sit for 1-2
minutes then stir with spatula until smooth ganache is formed. Microwave
ganache at 20 second intervals if you have unmelted chocolate pieces
remaining. Stir in softened butter.
2. Refrigerate chocolate ganache for 20
minutes or until slightly thickened.
Begin tempering milk choc. Line a baking sheet with Parchment paper. Scoop
teaspoon sized balls of ganache onto the prepared baking sheet. Refrigerate baking sheet for 20-30 minutes or
until ganache balls are firm.
3. Meanwhile, place peanuts and brittle
into a food processor and pulse at 3-4 second intervals until the mixture is
roughly the size of small pebbles. Pour peanut mixture into a medium bowl.
4. With gloves on roll ganache balls in
your hands until they are round. If they become too soft, refrigerate for an
additional 10-15 minutes. Spread a small
amount of tempered choc onto the palm of your hand and roll each ganache ball
in it until lightly coated. Drop each
truffle into the peanut mixture and toss lightly to coat. Carefully pick up
each truffle and place back onto the baking sheet.
Once all truffles are coated in chocolate, place them in the refrigerator for 10-15 minutes to set or enjoy immediately.
Choco-Granola Fruit Crunch
Granola Yogurt Parfaits
Ingredients:
- 3 cups strawberry-flavored yogurt
- 1 packet DCD Raspberry Dessert Sauce, prepared
- 1 bag DCD Choco-Granola Fruit Crunch
- 1 packet DCD Raspberry Dessert Sauce, prepared
- 1 bag DCD Choco-Granola Fruit Crunch
Directions:
1. In a small bowl, whisk together
yogurt and ¼ cup of the prepared raspberry sauce.
2. Layer parfait glasses with a drizzle of remaining raspberry sauce, then yogurt mixture and then granola. Repeat layers twice more, ending with granola on top. Enjoy immediately, or refrigerate for 1 hour for a softer texture.
2. Layer parfait glasses with a drizzle of remaining raspberry sauce, then yogurt mixture and then granola. Repeat layers twice more, ending with granola on top. Enjoy immediately, or refrigerate for 1 hour for a softer texture.
Makes
Five 8-oz. Parfaits
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