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Dessert - by Scarlett

 
From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)

Truffles - Dessert

Chocolate Truffles (Truffes au Chocolat)

January 28th 2007 12:09
Chocolate Truffles (Truffes au Chocolat)

About Chocolate Truffles and Mushroom Truffles

Truffles are a rare and delicate type of edible mushroom that grow mainly in France, Italy, Croatia and Slovenia; truffles are also collected in the United States in Oregon and Washington.

There are nearly three dozen different types of truffles that range in size from a walnut to an apple, and both Italy and France will claim the best truffles come from their own homelands. Truffles look potato-like, round and irregular with either smooth or wrinkled skin.
The taste of a truffle is often compared to garlic blended with an earthiness or pungent mushroomy flavor. They are most often served uncooked, shaved into foods like pasta, salad or omelets. They are also served in light sauces, on fondue or even on pizza.
Truffles should not be confused with chocolate covered truffles, which are a confectionary that have no relation to mushroom truffles.
These truffles, like the prized fungi they resemble, are a Christmas speciality in France. They can be rolled in cocoa powder or nuts, or dipped in chocolate – use plain, milk or even white chocolate.


INGREDIENTS
Makes 20-30

175 ml / ¾ cup double cream
275 gm plain chocolate, chopped

30 gm / 2 tablespoons unsalted butter, cut into pieces
30-45 ml / 2-3 tablespoons brandy (optional)

For the coating
cocoa powder
pistachio nuts or hazelnuts, finely chopped
400 gm plain, milk or white chocolate or a mixture


1. In a saucepan over a medium heat, bring the cream to the boil. Remove from the heat and add the chocolate, then stir until melted and smooth. Stir in butter and the brandy, if using, then strain into a bowl and leave to cool. Cover and chill for 6-8 hours or overnight.


2. Line a large baking sheet with greaseproof paper. Using a small ice cream scoop or two teaspoons, form the chocolate mixture into 20-30 balls and place on the paper. Chill if the mixture becomes soft.


3. To coat the truffles with cocoa, sift the cocoa into a small bowl, drop in the truffles, one at a time, and roll to coat well, keeping the round shape. To coat with nuts, roll truffles in finely chopped nuts. Chill well wrapped, for up to 10 days.


4. To coat with chocolate, freeze the truffles for at least 1 hour. In a small bowl, melt the dark, milk or white chocolate over a pan of barely simmering water, stirring until melted and smooth, then allow to cool slightly.

5. Using a fork, dip the frozen truffles into the cooled chocolate, one at a time, tapping the fork on the edge of the bowl to shake off the excess. Place on a baking sheet lined with non-stick baking paper and chill at once. If the melted chocolate thickens, reheat until smooth. Wrap and store as for nut-coated truffles.


**From “Classic French Recipe for Special Occasions” and “wiseGEEK”**
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Truffle Cake

September 21st 2006 08:58
Truffle Cake

About Truffle

Truffles are a rare and delicate type of edible mushroom that grow mainly in France, Italy, Croatia and Slovenia; truffles are also collected in the United States in Oregon and Washington. Truffles grow underground among the roots of oak, elm, chestnut, pine and willow trees where they form a symbiotic relationship with their environment. Duplicating these conditions for growing truffles commercially is not feasible or cost-effective on a wide scale, hence their high price.
The taste of a truffle is often compared to garlic blended with an earthiness or pungent mushroomy flavor. They are most often served uncooked, shaved into foods like pasta, salad or omelets. They are also served in light sauces, on fondue or even on pizza.
Truffles should not be confused with chocolate covered truffles, which are a confectionary that have no relation to mushroom truffles.


About Truffle Cake

The old French word ‘truffle’ – according to English tradition - is a dessert of sponge cake, soaked in wine, covered in macaroons, nuts and whipped cream…etc.
This double layer truffle cake is not for the faint of heart! But…if you don’t consider yourself a chocolate addict – don’t attempt this recipe. This indulgent truffle cake ideal for that special day, especially for Christmas, an anniversary, Valentine’s, Birthday…! A special cake for your special day!



INGREDIENTS
Makes a 9-inch round cake

For the cake
2 of 8½-inch diameter chocolate sponge slices

For the chocolate cream filling
330 gm dark chocolate, chopped and melted
86 gm whipping cream 35%, bring to boil
708 gm whipped cream 35%
5 gm leaf gelatine

For the dark chocolate glazing
120 gm whipping cream 35%
145 gm water
180 gm granulated sugar
60 gm cocoa powder
12 gm leaf gelatine

For the glaze
some dark chocolate glazing
some white glazing, Fruibel


1. For the Cake Base: Wrap the bottom of a 9 inch round cake ring with baking paper. Line the sides with plastic foil strip. Place a chocolate sponge slice into the flan ring. Set aside.


2. To make the Chocolate Cream Filling: Put the chocolate into a small bowl placed over a saucepan of hot water, leave until beginning to melt, then stir until smooth. Remove the bowl from the heat.

3. On the stove, heat the whipping cream until it is simmering. Pour the cream over the chocolate in the bowl. Stir the chocolate with slow rotary motions. After a few minutes of mixing, no solid chunks of chocolate should be visible. Allow the ganache to be kept at 40-45 degrees Celsius. Note that if the ganache is not hot enough, it coagulates easily when incorporating the whipped cream.


4. Meanwhile, soak the leaves gelatine in a bowl of iced water until softened, then remove and gently squeeze out the excess water. Melt the pre-softened gelatine over a pan of hot water, or place the pre-softened gelatine in microwave and heat for 20 seconds till the gelatine has fully melted. Remove from microwave and stir well.


5. Add the melted gelatine into the ganache, stir well.

6. In a large mixing bowl, whisk the whipping cream until light and fluffy. Fold into the mixture.


7. Fold and mix the chocolate mixture until smooth and shiny – Chocolate Cream Filling.


8. Using a palette knife, spread the chocolate cream against the sides of the cake ring, then evenly spread a layer at the center.


9. Place another chocolate sponge slice over the top of the filling.


10. Spread the cake with the remaining chocolate cream. Using a palette knife, level the surface. Cover with clear wrap and place the cake in the refrigerator for 6 hours until firm.


11. For the Dark Chocolate Glazing, put the water, sugar and whipping cream into a saucepan and bring to the boil, still stirring.


12. Then add the cocoa powder, stirring all the time, until the cocoa have dissolved and cook to 102 degrees Celsius.


13. Remove and cool slightly to 50 degrees Celsius. Add the pre-softened gelatine. Stir until the gelatine is melted.


14. When the mixture cool to around 35 degrees Celsius, use it for cake glazing.

15. Take out the cake from the fridge and remove the cake ring. Lift the cake, pour the dark chocolate glazing covering the cake.


16. Drizzle a few free-form lines of the hot white glazing with a spoon.


17. Using a palette knife, hand hold the two ends of the knife. Level the knife and move it towards to create marble effect.



Tips:

1. When making the chocolate cream filling, it is no need to add gelatene if the truffle cake is to be enjoyed at home. However, gelatine is a must if the cake is for take out. It is because the gelatine will prevent the cake from collapsing during the journey.

2. Before pout the dark chocolate glazing, you can lay a piece of cling film on the dish to collect the dripping chocolate glazing. Easy to clean up and glazing can be reused later.

3. It is very convenient to buy ready-made dark or white chocolate glazing in bakery ingredients shop.


**From “Five-Star Pastry by Tony Wong” **
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