Flourless Chocolate Cake

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Category: Cakes

Servings: 12

Flourless Chocolate Cake

Ingredients

    Flourless Chocolate Cake
    Cake:
  • 1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
  • 1/2 cup (1 stick or 4 ounces) unsalted butter
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 cup (2 ounces) confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1 to 2 teaspoons espresso powder, optional
  • 3 large eggs
  • 1/2 cup (1 1/2 ounces) unsweetened cocoa powder, Dutch-process preferred
    Glaze:
  • 1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
  • 1/2 cup (4 ounces) heavy cream
  • 1 teaspoon vanilla extract
    Topping:
  • 1/4 cup sliced almonds, toasted in a 350°F oven till golden brown, about 10 minutes

Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

To make the cake:

Put the chocolate and butter in a microwave-safe bowl, and heat till the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

Add the sugars, vanilla, salt, and espresso powder. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

To prepare the glaze:

Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering. Remove from the microwave, and stir till the chocolate melts and the mixture is completely smooth. Stir in the vanilla.

Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

Yield: one 8" cake, 12 rich servings.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Flourless Chocolate Cake

Serves 12

Amount Per Serving
Calories 276.07 kcal
% Daily Value*
Total Fat 16.55 g 25.5%
Saturated Fat 9.17 g 45.9%
Trans Fat 0.08 g
Cholesterol 64.53 mg 21.5%
Sodium 49.98 mg 2.1%
Total Carbohydrate 34.05 g 11.4%
Dietary Fiber 3.22 g 12.9%
Sugars 28.91 g
Protein 4.08 g
Vitamin A 8.33 % Vitamin C 0.06 %
Calcium 3.27 % Iron 9.33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/flourless-chocolate-cake/

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Chocolate Liqueur

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Category: Canning and Freezing, Liqueurs

Servings: 32

Chocolate Liqueur

Ingredients

    Chocolate Liqueur
  • 1 1/2 cups granulated sugar
  • 3/4 cup water
  • 5 tablespoons unsweetened cocoa powder
  • 3 cups vodka
  • 1 vanilla bean, split

Mix sugar, water, and cocoa in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, just until sugar and cocoa are completely dissolved. Remove from heat and cool to room temperature.

Pour into a clean 2-quart glass container. Stir in vodka and vanilla bean. Cover tightly; keep in a cool, dark place for 14 days, shaking container thoroughly every 2 days.

Strain liqueur through a moist paper coffee filter into a clean glass container. Straining will take a couple of hours as residue is very thick. Change filter halfway through. If residue remains, strain again immediately.

Cover tightly; let liqueur age in cool, dark place at least 1 month.

If you don’t really want the alcohol, but want the chocolatey flavor, you can substitute chocolate syrup.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Chocolate Liqueur

Serves 32

Amount Per Serving
Calories 86.82 kcal
% Daily Value*
Total Fat 0.12 g 0.2%
Saturated Fat 0.07 g 0.4%
Trans Fat
Cholesterol 0
Sodium 0.72 mg 0%
Total Carbohydrate 9.88 g 3.3%
Dietary Fiber 0.31 g 1.2%
Sugars 9.39 g
Protein 0.17 g
Vitamin A Vitamin C
Calcium 0.14 % Iron 0.69 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/chocolate-liqueur/

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French Silk Pie

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Category: Pies and Cobblers

Servings: 10

French Silk Pie

Ingredients

    French Silk Pie
    For Crust:
  • 30 chocolate wafers (see Ingredient Notes)
  • 2 tablespoons chopped pitted dates
  • 2 tablespoons water
  • 1 tablespoon canola oil
  • cooking spray
    For Filling:
  • 1 tablespoon brewed coffee
  • 1 tablespoon water
  • 1 1/2 teaspoons unflavored gelatin
  • 1 large egg
  • 1/2 cup 1% milk
  • 8 tablespoons packed light brown sugar, divided
  • 1/3 cup unsweetened cocoa powder, preferably Dutch-process
  • 2 ounces bittersweet (not unsweetened) chocolate, chopped
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons dried egg whites (see Ingredient notes), reconstituted according to package directions (equivalent to 3 egg whites)
  • 1/2 teaspoon cream of tartar
  • Chocolate shavings (see Tip), optional

Preheat oven to 325F.

Coat a 9-inch pie pan with cooking spray.

For the crust:

Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.

Bake the crust until crisp, about 10 minutes. Cool completely on a wire rack.

For the filling and garnish:

Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.

Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.

Place egg whites and cream of tartar in a large bowl. Beat with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.

Whisk one-fourth of the meringue into the chocolate mixture until smooth. Scrape chocolate mixture into the remaining meringue and use a whisk to incorporate it with a folding motion. Spoon into the crust and chill, uncovered, until set, about 3 hours.

If desired, garnish with chocolate shavings before serving.

Ingredient Notes: Many commercial cookies and wafers contain partially hydrogenated oil, a source of trans-fatty acids. Fortunately, brands made without these oils, such as Newmans Own Organics and Mi-Del, are every bit as tasty. Look for them in the natural-foods section of large supermarkets.

Dried egg whites, such as Just Whites, reconstituted, can be substituted for fresh egg whites.

Tip: To make chocolate shavings: Place a block of chocolate (2 ounces or larger) on wax paper and microwave on Defrost until slightly softened but not melted, 15 to 30 seconds. Use a swivel-bladed vegetable peeler to shave off curls. If the chocolate gets to hard to shave easily, warm it again.

10 servings

9-inch pie pan

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

French Silk Pie

Serves 10

Amount Per Serving
Calories 207.5 kcal
% Daily Value*
Total Fat 8.66 g 13.3%
Saturated Fat 3.21 g 16.1%
Trans Fat 0.01 g
Cholesterol 19.68 mg 6.6%
Sodium 128.55 mg 5.4%
Total Carbohydrate 30.29 g 10.1%
Dietary Fiber 2.8 g 11.2%
Sugars 20.13 g
Protein 4.3 g
Vitamin A 1.76 % Vitamin C
Calcium 4.46 % Iron 12.85 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/french-silk-pie/

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Chocolate Cheese Fudge




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Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Category: Candy

Cuisine: American

Servings: 8

Chocolate Cheese Fudge

Ingredients

    Chocolate Cheese Fudge
  • 1/2 pound Velveeta cheese, sliced
  • 1 cup butter
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped nuts, pecans, walnuts
  • 2 (16-ounce) boxes confectioners’ sugar
  • 1/2 cup cocoa powder

Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.

In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.

In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil, if needed.

Place pan in refrigerator until candy is firm.

To serve candy, cut into squares.

Yield: 6 to 8 servings

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Chocolate Cheese Fudge

Serves 8

Amount Per Serving
Calories 796.32 kcal
% Daily Value*
Total Fat 35.62 g 54.8%
Saturated Fat 20.71 g 103.6%
Trans Fat 1.26 g
Cholesterol 89.92 mg 30%
Sodium 189.21 mg 7.9%
Total Carbohydrate 117.19 g 39.1%
Dietary Fiber 2.22 g 8.9%
Sugars 111.26 g
Protein 8.64 g
Vitamin A 29.85 % Vitamin C 0.05 %
Calcium 20.97 % Iron 5.37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/chocolate-cheese-fudge/

Source: Food Network | Paula Deen


Brownie Cupcakes




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Brownie Cupcakes
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Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Category: Cakes

Cuisine: American

Servings: 12

Brownie Cupcakes

Ingredients

    Brownie Cupcakes
  • 1 stick ( 1/2 cup ) butter, softened
  • 4 ounces semisweet baking chocolate, chopped
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 2/3 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
    Frosting:
  • 4 ounces cream cheese, softened
  • 1/2 stick ( 4 tablespoons ) butter, softened
  • 2 cups confectioners’ sugar

Heat oven to 325°F. Line 12 regular-size muffin cups with paper or foil liners.

Frosting: Beat ingredients on low speed to blend, then on high speed 2 minutes until light and fluffy. Refrigerate to firm up frosting.
Cupcakes: Melt butter and chocolate in a medium saucepan over low heat, stirring until melted and smooth. Remove from heat. Whisk in sugar and vanilla, then eggs, 1 at a time, until well blended. Stir in flour, cocoa, and baking powder just to blend. Pour into muffin cups.

Bake 33 minutes, or until a wooden pick inserted in centers comes out with moist crumbs. Cool in pan on a wire rack (cupcakes may sink slightly).

Spoon frosting into a large ziptop bag, snip 1/2-inch off 1 corner and pipe swirls on top of cupcakes.

Yield 12 cupcakes.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Brownie Cupcakes

Serves 12

Amount Per Serving
Calories 384.36 kcal
% Daily Value*
Total Fat 21.07 g 32.4%
Saturated Fat 12.64 g 63.2%
Trans Fat 0.47 g
Cholesterol 87.6 mg 29.2%
Sodium 72.16 mg 3%
Total Carbohydrate 45.74 g 15.2%
Dietary Fiber 2.09 g 8.4%
Sugars 36.76 g
Protein 4.5 g
Vitamin A 16.85 % Vitamin C
Calcium 4.6 % Iron 13.29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/brownie-cupcakes/

Source: Unknown


Chocolate Cherry Loaf




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Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Category: Quick Breads

Cuisine: American

Servings: 24

Chocolate Cherry Loaf

Ingredients

    Chocolate Cherry Loaf
  • 1/3 cup cocoa powder
  • 1/3 + 3/4 cup sugar
  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/3 cup oil
  • 1/2 teaspoon almond extract
  • 1 cup sour cream
  • 1/2 cup dried cherries, chopped
  • 3 tablespoons mini chocolate chips

Heat oven to 350°F. Coat 3, 5-3/4 x 3 x 2-1/8-inch loaf pans with nonstick cooking spray.

In small bowl, whisk cocoa powder, 1/3 cup of the sugar and 1/3 cup water until smooth. Set aside.

In a large bowl, whisk flour, baking powder, baking soda and salt. In a medium-size bowl, whisk together remaining 3/4 cup sugar, the eggs, oil and almond extract. Whisk in sour cream.

Stir sour cream mixture into flour mixture until blended. Stir 1-1/2 cups of the batter into the cocoa mixture, along with the chopped cherries, until no white streaks remain. Dollop alternating spoonfuls of batter into prepared pans. Swirl batters together with a butter knife until marbled in appearance. Top each loaf with 1 tablespoon mini chips.

Bake at 350°F for 35 minutes, until toothpick inserted in center of loaves comes out clean. Cool loaves in pans on wire rack for 10 minutes, then remove directly to rack to cool completely.

Batter may be baked as one 9 x 5 x 3-inch loaf; increase baking time to 45 to 50 minutes; test center of loaf with a toothpick before removing.

Nutrition Facts

Chocolate Cherry Loaf

Serves 24

Amount Per Serving
Calories 236.94 kcal
% Daily Value*
Total Fat 5.97 g 9.2%
Saturated Fat 1.81 g 9.1%
Trans Fat 0.02 g
Cholesterol 18.58 mg 6.2%
Sodium 77.59 mg 3.2%
Total Carbohydrate 45.12 g 15%
Dietary Fiber 0.89 g 3.6%
Sugars 34.87 g
Protein 2.22 g
Vitamin A 3.03 % Vitamin C 0.82 %
Calcium 3.36 % Iron 2.57 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/chocolate-cherry-loaf/



Bean Brownies

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Bean Brownies
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Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Category: Brownies, Desserts and Sweets

Servings: 16

Bean Brownies

Ingredients

    Bean Brownies
  • 1/4 cup margarine, melted
  • 1 1/4 cups pinto beans, cooked
  • 1/2 cup cocoa powder
  • 1 cup granulated sugar
  • 1 1/2 teaspoons vanilla
  • 1 egg white
  • 3/4 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup semi-sweet chocolate chips

Puree beans in a food processor, blender, or mash by hand.

Blend melted butter, bean puree, sugar and vanilla in a mixing bowl. Add egg white and beat well with spoon.

Combine flour, cocoa and baking powder. Gradually add to bean mixture until well blended. Stir in chocolate chips.

Spread in a greased 8-inch square pan. Bake at 350 degrees for 40 to 45 minutes or until brownie begins to pull away from edges of pan. Cool. Cut into squares.

Yields 16 servings.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Bean Brownies

Serves 16

Amount Per Serving
Calories 181.26 kcal
% Daily Value*
Total Fat 5.06 g 7.8%
Saturated Fat 1.75 g 8.8%
Trans Fat 0.52 g
Cholesterol 0
Sodium 40.22 mg 1.7%
Total Carbohydrate 31.53 g 10.5%
Dietary Fiber 3.81 g 15.2%
Sugars 15.86 g
Protein 4.77 g
Vitamin A Vitamin C 1.06 %
Calcium 3.41 % Iron 8.92 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/bean-brownies/

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Chocolate Pudding

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Category: Desserts and Sweets, Puddings

Cuisine: American

Servings: 5

Chocolate Pudding

Ingredients

    Chocolate Pudding
  • 1/2 cup sugar
  • 1/3 cup plus 1 tablespoon unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 1/3 cup warm water
  • 1 oz. semisweet or bittersweet chocolate, finely chopped (optional)
  • 2 cups half-and-half, divided
  • 3 tablespoons cornstarch
  • 1 1/2 teaspoon vanilla

In a heavy saucepan, mix together the sugar, cocoa and salt. Gradually stir in the warm water, making a smooth, runny paste.

Stirring constantly, bring to a boil over medium heat, then remove from the heat. For an especially thick and chocolaty pudding, add the chopped chocolate and stir briskly until melted.

Stir in 1 3/4 cups of the half-and-half.

Place the cornstarch in a separate bowl. Gradually add the remaining 1/4 cup of half-and-half, making a smooth paste.

Thoroughly stir the cornstarch paste into the chocolate mixture. Cook, stirring constantly, over medium heat until the mixture begins to thicken. Reduce the heat to low; stirring briskly, bring to a simmer and cook for 1 minute. Remove from heat, then stir in the vanilla.

Pour the pudding into one 3-cup bowl, or 4 or 5 (5- to 6-ounce) cups or ramekins. (If you’ll be unmolding the pudding, oil the cups first).

If you do not want a skin to form, immediately press plastic wrap directly onto the surface of the pudding. Refrigerate for at least 2 hours or up to 2 days.

Serve garnished with whipped cream and grated chocolate if desired.

Makes 4 or 5 servings.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Chocolate Pudding

Serves 5

Amount Per Serving
Calories 240.69 kcal
% Daily Value*
Total Fat 12.07 g 18.6%
Saturated Fat 7.48 g 37.4%
Trans Fat
Cholesterol 35.82 mg 11.9%
Sodium 100.63 mg 4.2%
Total Carbohydrate 32.64 g 10.9%
Dietary Fiber 2.56 g 10.2%
Sugars 24.4 g
Protein 4.21 g
Vitamin A 10.43 % Vitamin C 0.97 %
Calcium 11.13 % Iron 5.81 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/chocolate-pudding/

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Truffle Tarts with Raspberries

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Truffle Tarts with Raspberries
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Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Category: Desserts and Sweets

Cuisine: French

Servings: 6

fresh raspberries

Ingredients

    Truffle Tarts with Raspberries
  • 1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers)
  • 6 tablespoons melted butter
  • 1 recipe Dark Chocolate Truffles, recipe follows, whipped but not shaped into balls
  • 6 fresh raspberries, plus extra for serving
    Dark Chocolate Truffles:
  • 1/2 cup heavy cream
  • 8 ounces good-quality (70 percent) bittersweet chocolate, chopped
  • 1 teaspoon pure vanilla extract
  • 1 cup cocoa powder, for dusting
Truffle Tarts

Use a fork to mix together the chocolate wafer crumbs and butter.

Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you’ll need this overhang to remove the tarts).

Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches.

Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.

Dark Chocolate Truffles:

In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.

Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet.

Yield: 15 to 20 candies, depending on size

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Truffle Tarts with Raspberries

Serves 6

Amount Per Serving
Calories 878.22 kcal
% Daily Value*
Total Fat 64.77 g 99.6%
Saturated Fat 37.47 g 187.4%
Trans Fat 0.47 g
Cholesterol 111.78 mg 37.3%
Sodium 88.48 mg 3.7%
Total Carbohydrate 71.31 g 23.8%
Dietary Fiber 4.81 g 19.2%
Sugars 60.7 g
Protein 8.52 g
Vitamin A 36.17 % Vitamin C 0.25 %
Calcium 18.89 % Iron 16.77 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/truffle-tarts-with-raspberries/

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Dark Chocolate Truffles

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Category: Candy, Desserts and Sweets

Servings: 20

Dark Chocolate Truffles

Ingredients

    Dark Chocolate Truffles
  • 1/2 cup heavy cream
  • 8 ounces good-quality (70 percent) bittersweet chocolate, chopped
  • 1 teaspoon pure vanilla extract
  • 1 cup cocoa powder, for dusting

In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth.

Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.

Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet.

Yield: 15 to 20 candies, depending on size

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Dark Chocolate Truffles

Serves 20

Amount Per Serving
Calories 75.56 kcal
% Daily Value*
Total Fat 5.6 g 8.6%
Saturated Fat 3.38 g 16.9%
Trans Fat
Cholesterol 8.15 mg 2.7%
Sodium 3.53 mg 0.1%
Total Carbohydrate 7.44 g 2.5%
Dietary Fiber 0.67 g 2.7%
Sugars 6.37 g
Protein 0.6 g
Vitamin A 2.72 % Vitamin C 0.04 %
Calcium 0.75 % Iron 1.98 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/dark-chocolate-truffles/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.