Home Party Dessert Recipe
12/28/2015
Peanut Butter Truffles and Chestnut & Chocolate Truffles
"Peanut Butter Truffles" about 20
1/2 cup confectioners' sugar
3 T peanut butter
1 oz cream cheese, softened
2 T salted dry-roasted peanuts, chopped coarse
20 peanut halves
1/4 t vanilla extract
4 oz semisweet chocolate, chopped
1 T vegetable oil
>how to make<
*Line large plate with parchment paper.
*Stir sugar, peanut butter, cream cheese, chopped peanuts, and vanilla in bowl until uniform.
*Roll mixture into twenty 1/2" balls; space balls evenly apart on prepared plate.
*Freeze, uncovered, for 15 minutes.
*Microwave chocolate and oil in bowl, covered, at 50 % power, stirring occasionally, until smooth, 2 to 4 minutes.
*Using toothpick, pick up 1 ball and dip into chocolate to coat, letting excess chocolate drip back into bowl.
*Return ball to plate, remove toothpick, and immediately place peanut half over toothpick hole.
*Repeat with remaining with balls.
*Freeze balls, uncovered, until chocolate has hardened, about 10 minutes.
*Serve, or store in refrigerator until serving time.
(Truffles can be refrigerated in airtight container for up to 1 week.)
This recipe is quoted from Cook's Illustrated.
"Chestnut & Chocolate Truffles" about 20
85g dark chocolate
50g butter
50g caster sugar
2 t vanilla extract
230g chestnuts (pre cooked)
>how to make<
*Melt the dark chocolate over a bain marie.
*While waiting, cream together the butter, caster sugar, and vanilla until fluffy in a medium sized bowl.
*Add in the minced chestnuts and mix all together until well mixed and smooth.
*Add in the melted chocolate and mix to combine.
*Roll into balls and cover with cocoa powder.
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"Peanut Butter Truffles" about 20
1/2 cup confectioners' sugar
3 T peanut butter
1 oz cream cheese, softened
2 T salted dry-roasted peanuts, chopped coarse
20 peanut halves
1/4 t vanilla extract
4 oz semisweet chocolate, chopped
1 T vegetable oil
>how to make<
*Line large plate with parchment paper.
*Stir sugar, peanut butter, cream cheese, chopped peanuts, and vanilla in bowl until uniform.
*Roll mixture into twenty 1/2" balls; space balls evenly apart on prepared plate.
*Freeze, uncovered, for 15 minutes.
*Microwave chocolate and oil in bowl, covered, at 50 % power, stirring occasionally, until smooth, 2 to 4 minutes.
*Using toothpick, pick up 1 ball and dip into chocolate to coat, letting excess chocolate drip back into bowl.
*Return ball to plate, remove toothpick, and immediately place peanut half over toothpick hole.
*Repeat with remaining with balls.
*Freeze balls, uncovered, until chocolate has hardened, about 10 minutes.
*Serve, or store in refrigerator until serving time.
(Truffles can be refrigerated in airtight container for up to 1 week.)
This recipe is quoted from Cook's Illustrated.
"Chestnut & Chocolate Truffles" about 20
85g dark chocolate
50g butter
50g caster sugar
2 t vanilla extract
230g chestnuts (pre cooked)
>how to make<
*Melt the dark chocolate over a bain marie.
*While waiting, cream together the butter, caster sugar, and vanilla until fluffy in a medium sized bowl.
*Add in the minced chestnuts and mix all together until well mixed and smooth.
*Add in the melted chocolate and mix to combine.
*Roll into balls and cover with cocoa powder.
Labels: chestnut truffles recipe, chocolate truffles recipe, peanut butter truffles recipe, truffles recipe
12/15/2015
Chocolate Raspberry Mousse Cake
(for cake)
1 cup cake flour
1 t baking soda
1/4 t salt
1/4 cup unsalted butter, softened
1 1/8 cups firmly packed light brown sugar
2 large eggs
2 oz unsweetened chocolate, melted and cooled
1/4 t vanilla extract
1/2 cup sour cream
1/2 cup very strong hot brewed coffee
(for mousse)
1-10 oz box frozen raspberries in syrup, thawed
1 T raspberry liqueur
1 t unflavored gelatin
1 cup chilled heavy whipping cream
1/4 cup powdered sugar
(for ganache)
1 cup heavy whipping cream
2 T unsalted butter
2 T sugar
12 oz semisweet chocolate chips
(for garnish)
1 pint raspberries
>how to make<
(for cake)
*Grease and flour a 9" round pan and line with parchment paper. Set aside.
*Sift together the flour, baking soda, and salt.
*With an electric mixer beat the butter, brown sugar, and eggs for 5 minutes, until very light and fluffy.
*Beat in cooled chocolate and vanilla.
*Stir in about one-third of the dry ingredients, half of the sour cream, another one-third of the dry ingredients, the rest of the sour cream, and finally the remainder of the dry ingredients.
*Stir until just mixed.
*Stir in the hot coffee, pour into the prepared pan, and bake in a preheated 350-degree oven for 35 minutes.
*Cool pan on a wire rack.
*Wrap the cake in several layers of plastic wrap and freeze before continuing.
(for mousse)
*In a food processor puree thawed raspberries.
*Over a small saucepan strain the raspberries through a coarse sieve, pressing on seeds with the back of a spoon.
*Over medium heat cook the raspberry puree until reduced to 1/2 cup, stirring occasionally, about 10 minutes.
*Meanwhile, place the raspberry liqueur in a small bowl.
*Sprinkle the gelatin over the liqueur and let mixture stand 10 minutes to soften.
*Add the gelatin mixture to hot raspberry puree and stir to dissolve the gelatin.
*Pour puree into a medium bowl.
*Cool completely, stirring occasionally.
*Using an electric mixer, whip cream and powdered sugar until stiff peaks form.
*Form the whipped cream into puree in two additions.
*Refrigerate, covered, until ready to use.
(for ganache)
*In a small saucepan over medium heat, combine the whipping cream, butter, and sugar.
*Bring the mixture to a simmer.
*Remove from heat and stir in the chocolate chips, mixing until smooth.
*Cool ganache to room temperature before applying to the cake.
(for assembling)
**Remove cake from the freezer and unwrap.
*Using a serrated knife, split the cake in half horizontally.
*Spread an even layer of raspberry mousse on the bottom layer of the cake.
*Replace top half of cake, cut-side down, over the mousse.
*On the top of the cake pour a small amount of ganache in the center of cake, spreading with a spatula to distribute to the sides of cake.
*Continue pouring and spreading ganache until the cake is covered.
*Chill uncovered in the refrigerator until set about 1 hour.
*Arrange fresh raspberries along the outer edge of cake.
-serves 8-
Note: I found this recipe in "Friends at the Table" by Debi Shawcross.
(for cake)
1 cup cake flour
1 t baking soda
1/4 t salt
1/4 cup unsalted butter, softened
1 1/8 cups firmly packed light brown sugar
2 large eggs
2 oz unsweetened chocolate, melted and cooled
1/4 t vanilla extract
1/2 cup sour cream
1/2 cup very strong hot brewed coffee
(for mousse)
1-10 oz box frozen raspberries in syrup, thawed
1 T raspberry liqueur
1 t unflavored gelatin
1 cup chilled heavy whipping cream
1/4 cup powdered sugar
(for ganache)
1 cup heavy whipping cream
2 T unsalted butter
2 T sugar
12 oz semisweet chocolate chips
(for garnish)
1 pint raspberries
>how to make<
(for cake)
*Grease and flour a 9" round pan and line with parchment paper. Set aside.
*Sift together the flour, baking soda, and salt.
*With an electric mixer beat the butter, brown sugar, and eggs for 5 minutes, until very light and fluffy.
*Beat in cooled chocolate and vanilla.
*Stir in about one-third of the dry ingredients, half of the sour cream, another one-third of the dry ingredients, the rest of the sour cream, and finally the remainder of the dry ingredients.
*Stir until just mixed.
*Stir in the hot coffee, pour into the prepared pan, and bake in a preheated 350-degree oven for 35 minutes.
*Cool pan on a wire rack.
*Wrap the cake in several layers of plastic wrap and freeze before continuing.
(for mousse)
*In a food processor puree thawed raspberries.
*Over a small saucepan strain the raspberries through a coarse sieve, pressing on seeds with the back of a spoon.
*Over medium heat cook the raspberry puree until reduced to 1/2 cup, stirring occasionally, about 10 minutes.
*Meanwhile, place the raspberry liqueur in a small bowl.
*Sprinkle the gelatin over the liqueur and let mixture stand 10 minutes to soften.
*Add the gelatin mixture to hot raspberry puree and stir to dissolve the gelatin.
*Pour puree into a medium bowl.
*Cool completely, stirring occasionally.
*Using an electric mixer, whip cream and powdered sugar until stiff peaks form.
*Form the whipped cream into puree in two additions.
*Refrigerate, covered, until ready to use.
(for ganache)
*In a small saucepan over medium heat, combine the whipping cream, butter, and sugar.
*Bring the mixture to a simmer.
*Remove from heat and stir in the chocolate chips, mixing until smooth.
*Cool ganache to room temperature before applying to the cake.
(for assembling)
**Remove cake from the freezer and unwrap.
*Using a serrated knife, split the cake in half horizontally.
*Spread an even layer of raspberry mousse on the bottom layer of the cake.
*Replace top half of cake, cut-side down, over the mousse.
*On the top of the cake pour a small amount of ganache in the center of cake, spreading with a spatula to distribute to the sides of cake.
*Continue pouring and spreading ganache until the cake is covered.
*Chill uncovered in the refrigerator until set about 1 hour.
*Arrange fresh raspberries along the outer edge of cake.
-serves 8-
Note: I found this recipe in "Friends at the Table" by Debi Shawcross.
Labels: cake recipe, chocolate cake recipe, chocolate raspberry mousse cake recipe, mouse cake recipe
