Chocolate - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are six yummy chocolate recipes to help you through the day, including Buckeyes and Chocolate Truffles. Enjoy!

DECADENT CHOCOLATE MOUSSE

I'm not sure where I found this yummy recipe, but it's one of those super-easy desserts that is decadent and tastes like it took forever to make

14-16 oz tub silken tofu

16 oz package chocolate chips

1 T vanilla

1 T maple syrup, optional

Melt chocolate chips over low heat, stirring constantly. Set aside. Place tofu in blender. Pulse once or twice to start breaking it down. With spatula or wooden spoon, scrape melted chocolate chips and vanilla into tofu in blender, along with maple syrup, if using. Blend on low setting until chocolate and tofu are completely mixed, maybe 30 seconds. Pour into 4 bowls and let cool.

Note:If you prefer, you can use carob chips in place of the chocolate chips.

CHOCOLATE TRUFFLES

This is also from about.com, from their baking and desserts guide.

1/2 cup plus 1 tablespoon whipping cream

6 tablespoon unsalted butter

1 1/8 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped

6 tablespoons sour cream

Flavorings (add to your individual taste), such as almond, orange, or coconut extract, or liqueurs such as Amaretto, Framboise, etc.

For Dipping:

3/4 pounds white chocolate (not candy coating), chopped

3/4 pounds bittersweet (not unsweetened) chocolate, chopped

For Rolling:

Cocoa powder

Finely chopped nuts

Coconut

Crushed Oreo cookies

Grated chocolate

Bring cream and butter to boil in heavy large saucepan. Reduce heat to medium; stir until butter melts. Add chocolate; whisk until melted and smooth. Remove from heat. Whisk in sour cream. Pour into as many bowls as you want separate flavors (I split it into thirds and make mint, almond, and raspberry), and add flavorings until you reach desired flavor. (Aw, shucks, you have to keep tasting it here to get it right!) How much you add depends on how many flavors you are making, and the strength of the flavoring you add. When I split it into thirds, I start with about 1/2 tsp of flavoring per batch. Refrigerate mixture until firm enough to be molded, about 1 hour. Line 2 large cookie sheets with foil. Using about 1-2 tablespoons of truffle mixture for each (depending on desired size), form into balls and set on sheets. Refrigerate 2 hours, or freeze for 30-60 minutes.

Dipping/Rolling:

Line a cookie sheet with foil. Melt white chocolate in top of double boiler over simmering water, stirring until candy thermometer registers 115F. (I usually microwave mine!) Remove from over water. Using a fork or candy dipper, dunk a truffle in white chocolate, tilting pan, if necessary. Tap against side of pan to to remove excess chocolate. Alide truffle off fork and onto clean foil-lined cookie sheet. Wipe fork clean. Repeat process with as many truffles as you want coated in white chocolate (this amount of chocolate will do half the batch). Freeze for 15 minutes to set chocolate coating. Reheat remaining white chocolate to 115F over simmering water. Repeat dipping process to give truffles a double coating of white chocolate.Refrigerate to set coating, about 30 minutes.

Line another cookie sheet with foil. Melt bittersweet chocolate in top of clean double boiler over simmering water, stirring until candy thermometer registers 115F. (Again, I do this in the microwave.) Using dipping process described above, dip remaining truffles into bittersweet chocolate, dipping each truffle only once. Refrigerate truffles about 30 minutes.

If desired, reheat both chocolates and drizzle opposite color chocolate over completed truffles, to give them a fancy finish.

To Roll:

If you prefer rolling truffles in a coating to dipping them, simply put the desired coating (see suggestions above) in a small zippy bag, add one or two truffles, seal, shake and remove. (Some items, such as coconut, make require some pressure, and are better rolled on a plate.) Put on foil-lined cookie sheet and refrigerate truffles about 30-60 minutes.

Makes about 50 truffles, depending on size.

May be kept, refrigerated, for about 3 weeks -- if you can stay away from them that long!

CHOCOLATE GANACHE TRUFFLES

This one is from page 56 of the January/February 2011 issue of Vegetarian Times.

Makes 25 truffles

The recipe begins, "This recipe offers an introduction to making ganache, a combination of cream and chocolate used for candy fillings, cake frostings, and pastry glazes."

To view this online, click here.

5 oz. dark or bittersweet chocolate, chopped

3 oz. milk chocolate, chopped

7 Tbs. heavy cream

1 Tbs. light corn syrup

2 tsp. instant coffee granules

2 Tbs. whiskey or liqueur, such as Grand Marnier or Kahlúa, optional

Confectioners’ sugar

Unsweetened cocoa powder

Combine dark chocolate and milk chocolate in large heat-proof bowl.

Combine cream and corn syrup in medium saucepan, and bring to a rolling boil over medium heat. Remove from heat, and stir in coffee granules until dissolved. Pour hot cream mixture over chocolate, and stir gently until all chocolate pieces have melted. Let stand 20 to 30 minutes.

Add whiskey, if using, and stir 1 to 2 minutes with spatula or wooden spoon until chocolate mixture begins to thicken. Cover, and refrigerate 4 hours, or overnight.

Fill small plate with confectioners’ sugar, fill small bowl with cocoa powder, and line baking sheet with parchment or wax paper.

Dip hands in confectioners’ sugar.

Roll small lump of chocolate mixture into 1-inch ball, then roll in cocoa powder. Place truffle on prepared baking sheet. Repeat with remaining chocolate mixture, dusting hands with confectioners’ sugar to keep truffles from sticking. Refrigerate truffles until ready to serve.

VEGAN CHOCOLATE TRUFFLES

This one is from the February, 2009 issue of Vegetarian Times

Makes 40 1-inch truffles

This recipe begins, "Melt-in-your-mouth truffles don't need much to make them irresistible, but if you want to jazz up this recipe, try stirring in 2 teaspoons of flavored liqueur, such as Chambord, Frangelico, or Kahlúa."

To view this online, click here.

1/2 cup chocolate soymilk

1 12-oz. pkg. vegan chocolate chips

1/2 cup unsweetened cocoa



Warm soymilk until hot to the touch. Set aside.

Melt chocolate chips in large metal bowl set over saucepan of simmering water, stirring until smooth. Stir in warmed soymilk until smooth. Cover, and refrigerate 4 hours, or overnight.

Place cocoa on plate. Shape chilled chocolate mixture into 1-inch balls, and roll in cocoa.

WHOOPIE PIES

Here's another recipe from the baking and desserts guide from about.com

This recipe begins, "Want to make someone smile? Just offer them a Whoopie Pie. It's a cookie. It's a cake, but I can't think of it as a pie. It's also known as the official treat of Maine. Typically, it's top and bottom are chocolate cake with a middle fluffy frosting often made with marshmallow fluff. These days you can find fancier versions made of Red Velvet Cake, Pumpkin and/or Gingerbread Cake both with a cream cheese frosting filling.

"You'll note that I've included both a from-scratch cake and a cake mix recipe on this page. You could also make yours with a more traditional buttercream frosting. Personally, I prefer the taste and texture of the marshmallow cream frosting," according to Carroll Pellegrinelli, the Baking/Desserts guide.

Prep Time: 45 minutes

Cook Time: 12 minutes

Total Time: 57 minutes

Yield: Makes 8 individual servings

Ingredients:

From Scratch Whoopie Pies

2 cups flour

1/2 cup cocoa

1-1/4 teaspoons baking soda

1 teaspoon salt

1 teaspoon salt

1/2 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 large egg

1 cup buttermilk*

Filling

1 cup butter, softened

7-ounce jar marshmallow fluff

1 cup powdered sugar

1 teaspoon vanilla

Cake Mix Version

one 18-ounce chocolate or Devil's Food cake mix

1/2 cup vegetable oil or softened butter

3 eggs

3/4 cup water

Preparation:

For From-Scratch Recipe

Preheat the oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, mix flour, cocoa, baking soda and salt with a wire whisk. Set aside. In a large bowl, cream butter and sugars. Mix in egg. Slowly add flour mixture alternately with buttermilk. Ending with the buttermilk. Scoop 1/4 cup of batter into rounds on prepared baking sheet. You should be able to get 16 cakes. Bake for 12 minutes. Remove from oven and let sit on baking sheets for 2 minutes, then remove to wire racks for cooling. Cool completely.

For Cake Mix Recipe

Mix ingredients in a bowl with a electric mixer to just moisten. Then, on medium for 2 minutes until well combined. Finish by following the above baking instructions.

Filling Instructions -

Cream the butter and marshmallow fluff. Slowly add in the powdered sugar. Add vanilla and beat until smooth.

To Assemble Whoopie Pies -

Place a couple of tablespoons of filling on the flat bottoms of half of the pies. Top the filling with the flat bottoms of the other pies.

Notes in the Margin:

*Don't have buttermilk? Take a glass mixing cup and add one tablespoon of white vinegar. Fill the rest of the cup with milk. Stir and use instead of the buttermilk.

BUCK-EYES

My mom made these and passed them out for Christmas presents in 1989. It’s amazing that any of them made the trip home; they are incredibly good.

This recipe, as well as the next one (Chocolate Truffles) can be found in my e-cookbook, Off the Wall Cooking, which will be updated in the near future.

1 lb. butter or margarine, room temperature

2 lb. peanut butter, room temperature

2-3 lbs. confectioner's sugar

1 tsp. vanilla (optional)

2-12 oz. packages of chocolate chips

1/2 bar paraffin (4 oz.)

Mix butter & peanut butter. Add vanilla. Blend well. Mix in confectioner’s sugar. Boil into small balls & refrigerate several hours. Melt chocolate chips & paraffin in top of double boiler. With toothpicks in each peanut butter ball, dip ball into melted chocolate, leaving spot on top of peanut butter balls undipped, then place on wax paper to harden. Try not to eat in one sitting!

CHOCOLATE TRUFFLES

I got this from my oldest son and daughter-in-law for Christmas, 2002. They are so good…These, the buck-eyes, and a pot of coffee…Heaven…

8 oz. fine semi-sweet chocolate, broken into small pieces

1 C heavy cream

cocoa powder for dusting (see note)

Put the cream & chocolate into a pan & heat on low until the chocolate has melted. Stir the mixture until smooth & glossy, then pour into a bowl & chill in the fridge for several hours or overnight. Take spoonfuls of the mixture and, wearing gloves, roll between your hands into a ball. Place each truffle into a tray of SIFTED cocoa powder and shake around until well coated.

NOTE: My daughter-in-law added: “I’ll warn you, this process is very messy but WELL worth it. Also, some chopped pecans to roll them around in was really good. I’m sure you can think of all sorts of cool variations; I bet some grated orange peel or ginger would be good, too…” Also, “for the cayenne ones, I used a mixture of cocoa, cinnamon and cayenne.” Addicting.