Chocolate Cherry Truffle Recipe with Hannah Kaminsky
5 DELICIOUS DINNER RECIPES to support your weight loss:
Hannah Kaminsky is the author and photographer of six vegan cookbooks with a seventh on the way for 2021. Dessert is the first course for this voracious lover, as five of the majority of this titles are focused on very sweet subjects. Sweet Vegan Treats is the latest release, offering a wide range of both healthy and more decadent morsels, spanning from breakfast to midnight snacks.
Hannah has been sharing recipes, reviews, and stories on BitterSweetBlog.com for over 14 years, but has been in the kitchen since birth.
Instagram and Twitter is @BitterSweet__ (TWO UNDERSCORES!)
Cherry Chocolate Truffles
Cherries and chocolate, supposed aphrodisiacs and staples in candy boxes the world over, must necessarily be sinfully indulgent, right? Far from it, these ambrosial bites require only four spare ingredients and no added sugar to taste positively decadent. Few desserts honestly qualify as “health food,” but this one can be justified as a good source of antioxidants thanks to those two superfoods, right? Go ahead, enjoy these unexpectedly wholesome truffles with a clear conscience!
Cherry Center:
1½ cups dried cherries
½ cup Dutch process cocoa powder
Chocolate Coating:
4 ounces dark chocolate, chopped, or ⅔ cup semi-sweet chocolate chips
1–3 tablespoons plain non-dairy milk
Purée the cherries in your food processor until they become a smooth paste, pausing to scrape down the sides of the container as needed. Add in the cocoa powder and process again. Continue blending and soon enough the whole mixture should come together into a firm ball. Move this dough to a storage container on the counter and allow the flavors to develop overnight. You can continue working with the dough, if you are in a hurry, but I highly suggest you give it time to rest.
To make the truffles, scoop a small amount of dough and roll it into a ball in the palm of your hands. The size of each ball will dictate the final size of each truffle. I would suggest about 1 tablespoon of dough for the core, but you may choose to go larger or smaller. Repeat this process until the entire fruit base is used up.
Once you have the cherry centers ready to go, place the chocolate in a small, microwave-safe bowl. Melt the chocolate in the microwave in 30-second intervals, just until it stirs together smoothly with no lumps. Stir in the non-dairy milk to your desired consistency. More non-dairy milk will result in a higher ratio of center to coating and the coating will be softer, while less will give you a thicker chocolate shell that solidifies more.
Set a piece of parchment paper on a baking sheet in your workspace. Drop one cherry center into the chocolate at a time, rolling it around to completely coat. Once fully coated, drop each truffle onto the parchment. Let sit at room temperature and let dry for at least two hours. If you’d rather not wait, you can stash the truffles in your refrigerator or freezer to speed up the process.
Makes approximately 24 truffles
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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Fancy a Hobnob?…
These hobnobs are a firm favourite in our house and with the chocolate and cherry twist, I hope they will be in your house too…
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Recipe for Chocolate & Cherry hobnobs:
Ingredients:
200g plain flour
200g caster sugar
150g rolled oats
100g halved glace cherries plus a few to decorate
1 ½ tsp bicarb of soda
190g butter
20g golden syrup
1 tsp vanilla extract
100g tempered chocolate
Method:
1) Line a baking tray with baking paper
2) Preheat oven to Gas 4/ 180’C or 350’ F
3) In a mixing bowl, add 200g plain flour, 200g caster sugar, 150g rolled oats, cherries and 1
½ tsp bicarb of soda and mix together
4) Pop the 190g butter and 20g golden syrup into a pan and heat until melted then add
1 tsp vanilla extract
5) Pour this into the mixing bowl and mix well
6) Roll heaped tablespoons of the mixture into balls and space out on lined baking sheet
(they will spread so give them room)
7) Squash a little and decorate each one with a halved cherry
8) Bake for 12 to 15 minutes or until golden brown
9) Cool before removing from the baking paper
10) When cool, brush the base of each one with tempered chocolate, pop onto baking
paper and leave in the fridge until set
11) Removing from the baking paper and serve
Music:
Angeline the Baker by Nat Keefe and The BowTies Nat Keefe on YouTube:
Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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Vegan Chocolatey-Cherry Oatmeal Cookies
Toni's Chocolatey-Cherry Oatmeal Cookies
Ingredients:
1 cup Coconut Oil
1 1/2 cup Quick Oats
2 cups Baking Flour
1 1/2 cup Brown Sugar
1 tsp Vanilla Extract
1/2 tsp Salt
1 tsp Baking Soda
1/4 cup Boiling Water
3/4 cup Dark Chocolate Chips
3/4 cup Dried Cherries
Baking Time: 10 minutes *cookies will not look done at 10 mins but trust me they are lol.